HOME SCIENCE PAPER 3 - 2019 MOKASA II MOCK EXAMINATION

INSTRUCTIONS TO CANDIDATES

PLANNING SESSION: 30 Minutes

PRACTICAL SESSION: 1 ¼ HOURS

Read the test carefully.
Write down your name and index number on every sheet of paper used.
Textbooks and recipes may be used during the planning session as reference materials.
You will be expected to keep to your order of work during the practical session.
You are allowed to take away ONLY your reference materials at the end of the planning session.
You are not allowed to bring additional notes to the practical session.
Candidates should check the question paper to ascertain that both pages are printed as indicated and that no page is missing.
Candidates should answer the questions in English.

THE TEST

Your mother and her two friends are having a ‘chama’ brief. Using ALL ingredients listed below, prepare, cook and serve an early 2-course midday meal for them. Include a stimulating drink, to be served later.

Ingredients
Oil/fat
Wheat floor / maize meal
Milk
Hoho
Beverage
Ginger
Leafy vegetables
Salt
Beef
Onions
Sugar
Pineapple
Water melon
Lemon
Bananas
Tomatoes
Pawpaw

PLANNING SESSION: 30 MINUTS

For each task below, use separate sheets of paper and make duplicate copies using carbon paper. Then proceed as follows:

Identify the dishes and write down the recipes.
Write your order of work.
Write the list of foodstuffs, equipment and materials.

MARKING SCHEME

NO	AREAS OF ASSESSMENT	MAX SCORE	ACTUAL SCORE	REMARKS
1.	PLAN Recipes · Availability (each of the five items) · Correct quantities (each of the five items) · Appropriate choice (each of the five items) ORDER OF WORK · Availability · Proper sequencing (written) · Dove tailing (written) · Reasons LIST OF FOOD STUFFS AND EQUIPMENT · Availability · Adequacy · Appropriateness	2½ 2½ 2½ 1 2 2 1 1 1	7½ 5 3
		15½
2.	PREPARATION AND COOKING Preparation and cooking of: · Protein dish · Carbohydrate dish · Vegetable dish · Fruit salad / punch · Stimulating drink · Methods of cooking (at least 3) Quality of results · Protein dish · Carbohydrate dish · Vegetable dish · Fruit salad / punch · Stimulating drink	2 2 2 2 1 3 1 1 1 1 1	12 5
		17
NO	AREAS OF ASSESSMENT	MAX SCORE	ACTUAL SCORE	REMARKS
3.	PRESENTATION Utensils · Appropriate (cutlery & crockery) · Cleanliness (cutlery & crockery) · Table layout (table correctly set for three) · Centre piece · Garnishing / decoration · General impression / attractiveness Proper presentation of food · Not over piled · Not smudged · Menu card · Table condiments – salt shakers, toothpicks, serviettes (atleast two)	1 1 1½ ½ ½ 1 2½ 2½ ½ 1	5½ 6½
		12
4.	GENERALLY Hygiene · Food · Kitchen · Personal Economy of resources · Water · Food · Fuel · Cleaning materials Cleaning up · During work · After work	½ ½ ½ ½ ½ ½ ½ 1 1	1½ 2 2
		5½
		50