Home Science Paper 1 Questions and Answers - Kassu Jet Joint Exams 2020/2021

Kenya Certificate of Secondary Education
441/1
HOME SCIENCE
(THEORY)
Paper 1
2 ½ Hours

Instructions to candidates

1. Write your name and index number in the spaces provided above.
2. Sign and write the date in the examination spaces provided above
3. This paper consists of three sections: A, B and C.
4. Answer all questions in section A and B and any two from section C.
5. Answers to all the questions must be written in the spaces provided.
6. Candidates should answer the questions in English.

SECTION A (40 MARKS)

Answer ALL questions in this section. Write answers in the spaces provided.

1. With the pandemic we are experiencing, state a suitable method of meal service that schools should adopt and give a reason why. (1mark)
2. State two precautions to take while handling and storing fuels in the home. (1mark)
3. Describe how to hang clothes during storage. (1mark)
4. State two uses of facings in garment construction. (1mark)
5. Differentiate between ironing and pressing. (1mark)
6. Give two conditions suitable for growth of yeast. (1mark)
7. State two reasons why polyester is commonly used to make school uniforms. (1mark)
8. Mention two ways of preventing food spoilage. (1mark)
9. Note down two points to observe when using a sewing machine. (1mark)
10. Identify any two methods of neatening seams. (1mark)
11. State two measures to take in order to control the incidence of bed sores in bed ridden invalids. (1mark)
12. Give two points to observe when using a refrigerator. (1mark)
13. Highlight two reasons for cooking pulses. (1mark)
14. Gliding doors are commonly used in banks. Give two reasons why this is so. (1mark)
15. Name two types of electric lamps. (1mark)
16. State two points to observe when using sugar in jam making. (1mark)
17. Mention two preparations done on fabric before laying out. (1mark)
18. Convenience foods have become quite popular. Give two scenarios where they would come in handy. (1mark)
19. List two ways of caring for open drains. (1mark)
20. Differentiate between the cutting line and the stitching line. (1mark)
21. State two points to consider when working stitches for buttonholes. (1mark)
22. Identify the part of the skin that is responsible for its strength and elasticity. (1mark)
23. A serving tray should be lined before use give two reasons for this. (1mark)
24. Describe how to manage choking in babies. (1mark)
25. What is Immunization? (1mark)
26. Give two ways poison can be introduced into the body. (1mark)
27. Building houses is preferred as opposed to buying. Discuss (1mark)
28. State two risk factors that may cause pre-mature birth. (1mark)
29. List two fabrics that cannot be disinfected by boiling. (1mark)
30. Point out two qualities of a good stitch. (1mark)
31. Give two advantages of dry-cleaning. (1mark)
32. Note down two importance of breast feeding. (1mark)
33. How can habit training be achieved? Give two ways (1mark)
34. Mention two ways of minimizing the wastage of detergents during washing. (1mark)
35. Give two reasons why sleeves are used in a garment. (1mark)
36. State two reasons why abrupt weaning may be done for a baby. (1mark)
37. Give two functions of carbohydrates in the body. (1mark)
38. Mention two qualities of a good cleaning cloth. (1mark)
39. State two reasons why galvanized iron buckets have become unpopular in many households. (1mark)
40. Explain the cleaning action of a detergent. (1mark)

SECTION B (20 MARKS)

Complusory Question. Write your answers in the spaces provided

41. You have arrived home for your Christmas holiday explain how to clean the following items.
    1. Muddy leather shoes in readiness for polishing. (7marks)
    2. Clean a polished wooden table. (6marks)
    3. Launder a loose coloured cotton T-shirt with a wax stain. (7marks)

SECTION C; (40 MARKS)

Answer any TWO questions in this section in the spaces provided at the end of this section.

42.  
    1. Identify four factors that affect the efficiency of a detergent. (4marks)
    2. Identify four ways a consumer can deal with scarcity of resources. (4marks)
    3. Note down four points to consider when planning and preparing meals for vegeterians. (4marks)
    4. Name four areas where darts could be stitched on a garment. (4marks)
    5. Give four ways one would use to test/know whether a cake is cooked. (4marks)
43.  
    1. Identify four advantages of simple non-installment credit. (4marks)
    2. Mention four points to consider when choosing fabric for curtains. (4marks)
    3. Discuss four methods of controlling fullness suitable for children’s garments. (4marks)
    4. Highlight four points to consider when selecting clothes for a short plump figure. (4marks)
    5. State four symptoms of scurvy. (4marks)
44.  
    1. Note down how secondary colours are obtained and give examples. (4marks)
    2. Identify four functions of Kenya Bureau of Standards. (4marks)
    3. List four qualities of a well-made collar. (4marks)
    4. Give four food preservation has become necessary in the recent past. (4marks)
    5. Define the following terms as used in soft furnishings. (4marks)
       1. Tint
       2. Intensity
       3. Value
       4. Hue

Marking Scheme

SECTION A (40 MARKS)

Answer ALL questions in this section. Write answers in the spaces provided.

1. With the pandemic we are experiencing, state a suitable method of meal service that schools should adopt and give a reason why. (1mark)
   • Cafeteria/ line service. The students are able to stand in a line 1.5 meters away from each other, They also wash their hands before entering the dining hall and they will be served by people donned in PPEs
   • There is no physical contact between the persons serving and the recipient
2. State two precautions to take while handling and storing fuels in the home. (1mark)
   • Keep flammable fuels i.e kerosene and items such as matchboxes out of children’s reach
   • Do not allow children to play near areas where fuels are burning
   • Electrical wires and appliances should be insulated to avoid shocks
   • When using wood, chop it into short lengths to avoid people tripping over long burning pieces of wood
   • Always strike a match before turning on the gas appliance
   • Do not store flammable fuels near sources of heat
   • Turn off gas knobs properly to avoid leakage that could cause a fire
   • All fuels should be labeled before storage and should not be stored in soda bottles or food containers
   • Wash hands after handling fuels
3. Describe how to hang clothes during storage. (1mark)
   • Fasten the garment so that it retains its shape and does not slip off. Make sure the garment hangs straight
4. State two uses of facings in garment construction. (1mark)
   • Decorating of edges of garments
   • Strengthening of portions of fabric to enable fasteners to be fixed
   • Neatening raw edges of fabric
   • To give body and shape
5. Differentiate between ironing and pressing. (1mark)
   • Ironing is moving a hot iron to and fro on an article until all creases are removed and the article is dry while Pressing is placing a warm iron on a garment, lifting and placing it on the next portion until the whole garment is pressed.
6. Give two conditions suitable for growth of yeast. (1mark)
   • Food; this is provided by the sugar in the flour
   • Warmth; is provided by the working condition; ingredients used should be warmed to 250 c and kept at that temperature throughout the mixing and proving process
   • Liquid; this is provided by the water or milk used in the mixture
7. State two reasons why polyester is commonly used to make school uniforms. (1mark)
   • It is very strong
   • It can be blended with other fabrics to produce desired effect
   • It is resistant to abrasion, heat, sunlight, dilute acids, micro-organisms and cleaning solvents
   • Stains and dirt are easily removed
   • It is resistant to shrinking, creasing and stretching
8. Mention two ways of preventing food spoilage. (1mark)
   • Store foods properly under low temperatures
   • The containers used should be free from cracks
   • Store foods on a raised surface
   • Leftovers should be cooled completely and stored under low temperatures
   • Food storage facilities should be kept clean and free from dust, insects and rodents
   • Dry cereals completely before storage
   • Cook food well to kill germs/bacteria
9. Note down to points to observe when using a sewing machine. (1mark)
   • Place the machine in a well lit room. This ensures adequate visibility
   • Thread the machine correctly
   • Use the correct size of stitches for the fabric being stitched
   • Use the correct tension for the work
   • Place the work correctly on the machine
   • Guide the work through the machine without pushing or pulling it as the machine runs
10. Identify any two methods of neatening seams. (1mark)
    • Overcasting -Edge stitching -Loop stitching
    • Binding - Machine zigzag - Overlock -Pinkin
11. State two measures to take in order to control the incidence of bed sores in bed ridden invalids. (1mark)
    • Turn the patient over regularly in the bed
    • Massage the hips and back muscles
    • Changing the bedding and soiled clothes
    • Keep the patient dry and clean
12. Give two points to observe when using a refrigerator. (1mark)
    • Place the refrigerator in a cool area. A refrigerator placed too close to a cooker can suffer damage due to heat emitted from the cooker.
    • Defrost the refrigerator regularly
    • Avoid storing hot foods
    • Avoid overcrowding foods in the refrigerator
    • Store the foods in their correct compartments
    • Cover the foods before storing them to prevent drying
    • Always keep the refrigerator clean
    • Open the door only when necessary
    • Regulate the refrigerator to the correct temperature
13. Highlight two reasons for cooking pulses. (1mark)
    • To soften it
    • To make it digestible
    • To improve its appearance and make it attractive, hence more appealing to eat
    • To improve its taste or flavor
    • To kill germs and parasites that may be present and therefore, make the food safe for human consumption
14. Gliding doors are commonly used in banks. Give two reasons why this is so. (1mark)
    • They are commonly made of glass therefore they let in a lot of light making the banking hall bright
    • When open, they let in a lot of air ventilating the room
    • They are less noisy so they keep the place quiet
    • They offer security since they can open and close easily
15. Name two types of electric lamps. (1mark)
    • Filament or incandescent lamp
    • Fluorescent lamp
16. State two points to observe when using sugar in jam making. (1mark)
    • Use good quality fruits that are ripe, but not over-ripe
    • Use a wide pan that will hasten evaporation during cooking and make the preserve ready faster
    • Boil the hard fruits and add sugar
    • Add lemon juice when sweet fruits are used, as it improves the taste and will make the preserve thicken more quickly
    • Seal the container properly and store it in a cool dark place
17. Mention two preparations done on fabric before laying out. (1mark)
    • Check for faults in print, grain and stains
    • Pre-shrink if necessary
    • Press out the creases
    • Grain the fabric
    • Confirm the size of the fabric
18. Convenience foods have become quite popular. Give two scenarios where they would come in handy. (1mark)
    • They can provide a quick meal or snack in case someone receives unexpected guests
    • In the event of a trip or picnic they can easily be packed and carried
    • They are suitable for parties/ birthdays since one may not have time to prepare everything from scratch
    • They would come in handy in case one runs out of food in a function
19. List two ways of caring for open drains. (1mark)
    • Remove litter or leaves from the drains regularly so that waste water can flow freely
    • Disinfect regularly where possible
    • Clean occassionally
20. Differentiate between the cutting line and the stitching line. (1mark)
    • The cutting line is the outermost bold continuous line on pattern pieces. It is usually 1.5cm from the stitching line. Along this line, there may be signs of a pair of cutting out scissors. This is where the fabric is cut
    • The stitching line is where the permanent stitches are worked. It is a broken line measured at 1.5cm from the cutting line.
21. State two points to consider when working stitches for buttonholes. (1mark)
    • The thread used should match the fabric in colour, texture and strength
    • Buttonhole stitches should be even in length
    • The stitches should be evenly distributed
    • The stitches should have the right tension to avoid gaping
    • The stitches are to be equal on both sides
    • Ends are to be finished by square or round finish
22. Identify the part of the skin that is responsible for its strength and elasticity. (1mark)
    • The dermis
23. A serving tray should be lined before use give two reasons for this. (1mark)
    • To make it look neat
    • To prevent items from moving back and forth
24. Describe how to manage choking in babies. (1mark)
    • Hold the baby upside down by the legs, and pat them gently on the upper part of the back until the object pops out.
25. What is Immunization. (1mark)
    • Immunisation is the process of giving someone a vaccine for protection against a particular disease or infection.
26. Give two ways poison can be introduced to the body. (1mark)
    • Ingestion of poisonous substances
    • Eating or touching poisonous wild plants or fruits
    • Aflatoxins poisoning from grains stored damp
    • Eating certain poisonous parts of some crops e.gg the pith and skin of cassava, wild arum and death cap mushroom
    • Inhaling poisonous gases
    • Use of cosmetics that contain hydroquinone
27. Building houses is preferred as opposed to buying. Discuss (1mark)
    • In building the owner is able to design the house as they please.
    • It is also cheaper than buying since the land may have been bought prior to building
    • Building can be staggered over a period of time, depending on the ability of the owner
    • The quality of materials used is assured since the owner does the purchase themselves
    • In buying, one may get an old house that will be costly to renovate
28. State two risk factors that may cause pre-mature birth. (1mark)
    • Multiple gestations-having twins or more babies
    • Low pre-pregnant weight
    • High levels of stress
    • Cervical incompetency; the cervix is unable to hold the baby until full term
    • Drug abuse and misuse
    • Serious infections such as malaria, pneumonia
29. List two fabrics that cannot be disinfected by boiling. (1marks)
    • Silk
    • Woolen fabrics
    • Synthetics e.g polyester and acrylics
    • Loose coloured cottons and lines
30. Point out to qualities of a good stitch. (1mark)
    • Good tension; not too tight or too loose
    • Even length
    • Neat beginning
    • Neat ending
    • Neat joining
31. Give two advantages of dry-cleaning. (1mark)
    • Clothes dry faster as the solvent used are very light and they do not we the clothes
    • It’s a fast method of cleaning because the solvents evaporate very fast leaving the garment dry
    • The method maintains the shape, size, colour and lustre of the garment of the garment and the fibres in it
    • The method does not demand a lot of energy since there is little mechanical rubbing
32. Note down two importance of breast feeding. (1mark)
    • The milk has colostrum that protect the baby against infections
    • It contains all nutrients the baby requires in a balanced form
    • It is clean and free from infections which are likely to occur during preparation and handling of bottled milk
    • It does not require preparation
    • It is always at the right temperature
    • Breast-feeding creates a bond between the mother and the child
    • There is less risk of contamination
    • The baby is less likely to suffer from constipation
    • It is the cheapest method of feeding since it is always there and does not require money
33. How can habit training be achieved? Give two ways (1mark)
    • Imitating older children and adults
    • Observations
    • Repeated practice of action
    • Play
34. Mention two ways of minimizing the wastage of detergents during washing.(1mark)
    • Use just enough
    • Avoid leaving bar soaps in water for long
    • Use sufficient amount of water. Do not use too much water
    • Plan to wash many articles using the same water starting with less dirty articles
    • Use soft water, as it does not require use of a lot of detergent
35. Give two reasons why sleeves are used in a garment. (1mark)
    • To introduce a style feature
    • To decorate a garment
    • To make some garments look more complete, for example coats
36. State two reasons why abrupt weaning may be done for a baby. (1mark)
    • When the mother dies
    • When the mother falls ill suddenly
37. Give two functions of carbohydrates in the body. (1mark)
    • Provision of heat and energy
    • Storage of glycogen
    • Roughage aids in digestion and prevents constipation
38. Mention two qualities of a good cleaning cloth. (1mark)
    • Highly absorbent
    • Made of strong fibre to last long
39. State two reasons why galvanized iron buckets have become unpopular in many households. (1mark)
    • They are heavy to carry around
    • With time the coating wears off and this causes it to rust
40. Explain the cleaning action of a detergent. (1mark)
    • On dissolving, the detergent lowers the surface tension of the water thus enabling the solution to penetrate the fabric and any greasy spot
    • The soap solution emulsifies grease or oil and the foam holds the particles of dirt in suspension until the fabric is rinsed
    • To remove dirt , mechanical agitation is necessary. This aids the separation of dirt from the fabric

SECTION B (20 MARKS)

Complusory Question. Write your answers in the spaces provided

41. You have arrived home for your Christmas holiday explain how to clean the following items.
    1. Muddy leather shoes in readiness for polishing (7marks)
       • Cover the working surface with newspaper to protect it. ½
       • Remove the shoe laces ½ and wash them in warm soapy ½ water using friction method
       • Rinse in warm water to remove traces of soap and dirt ½
       • Final rinse in cold water ½
       • Squeeze out excess water and hang under a shade to dry ½
       • Scrape ½ off mud from shoes using a blunt stick/object to prevent damage ½
       • Dust ½ the shoes using a dry soft cloth to remove any loose dirt ½
       • Wipe outside and inside of the shoe ½ using a soft duster to remove fixed dirt wrung from soapy water
       • Rinse using a clean cloth wrung from warm ½ clean water to remove traces of soap and dirt
       • Dry with a clean dry cloth to remove moisture ½
       • Clean equipment used and store appropriately ½
    2. Clean a polished wooden table (6marks)
       • Collect equipment and material required to save on time and energy ½
       • Dust the surface thoroughly ½
       • Is stained, clean with a cloth wrung out of warm soapy water. Wipe with a cloth wrung out of clean water allow to dry completely ½
       • Apply polish sparingly ½ on the surface using an old piece of cloth
       • Rub in circular movements that overlap ½ . This ensures that the polish is evenly distributed on the surface and that no polish is fed into open cracks ½
       • Shake the spray polish container, hold it 6 inches away from the surface and spray sparingly ½
       • Leave it for about ten minutes to enable the polish to set for easy shining ½ . For spray polish, buff immediately
       • Use a soft, dry and non-fluffy cloth folded into a pad to buff the surface ½ . To ensure a proper finish and remove excess polish ½ , rub hard using circular movements ½
       • Clean the equipment used and store appropriately ½
    3. Launder a loose coloured cotton T-shirt with a wax stain. (7marks)
       • Collect cleaning equipment and materials needed to save on time and energy ½
       • Scrape off as much as possible ½ , then place the stain on absorbent paper.
       • Iron with a warm iron ½ working from the outside of the stain towards the centre until the stain removed.
       • Wash in lukewarm water ½ soapy water using kneading and squeezing ½
       • Wash quickly to minimize colour loss ½
       • Rinse in lukewarm water ½ to remove soap and dirt
       • Final rinse in cold water with salt and vinegar ½
       • Squeeze out excess water ½
       • Dry flat on a clean surface under a shade ½
       • Press with a warm iron on W.S ½ avoid the ribbing
       • Air and fold ½
       • Store appropriately till next use ½
       • Wash the cleaning equipment and store. ½

SECTION C; (40 MARKS)

Answer any TWO questions in this section in the spaces provided at the end of this section.

42.  
    1. Identify four factors that affect the efficiency of a detergent. (4marks)
       • The amount of builders added to it
       • The temperature of the water used
       • The washing time
       • Mechanical action used
       • Whether the water is soft or hard
    2. Identify four ways a consumer can deal with scarcity of resources. (4marks)
       • Use of substitute products
       • Plan to utilize what is available based on family values and goals
       • Strictly follow the spending plan to minimize financial crisis
       • Plan both short and long term needs
       • Buying items in bulk
    3. Note down four points to consider when planning and preparing meals for vegeterians. (4marks)
       • Meals should be well balanced with all nutrients in the correct amount
       • Provide a variety of dishes
       • Use vegetable fats and oils when preparing the meals
       • Provide a balanced diet
       • Vary texture and colour of the food in order to make it attractive
       • Flavour the food to compensate for flavors which are normally obtained from animal flesh. Mixed herbs, seasonings, onions and parsley may be used to add flavour
    4. Name four areas where darts could be stitched on a garment. (4marks)
       • Shoulder
       • Underarm
       • Front and back bodice
       • Waist on skirts and trousers
       • Elbow of a long sleeved garment
    5. Give four ways one would use to test/know whether a cake is cooked. (4marks)
       
       A cooked cake will
       • Smell cooked
       • Produce no bubbling sound
       • Slightly shrinking from the sides of the baking tin
       • Be well risen
       • Be firm to touch
       • Tested with a skewer it will come out free from particles
43.  
    1. Identify four advantages of simple non-installment credit (4marks)
       • The consumer does not have to pay for the goods or services immediately
       • It allows the consumer ample time to budget for payments
       • No interest is charged
       • It gives room for one to enjoy the goods and services before paying for them
    2. Mention four points to consider when choosing fabric for curtains. (4marks)
       • Should drape well
       • Durable to last long
       • Attractive and of fast colours
       • Should blend well with the exsiting colour scheme
       • Buy enough fabric to make a fold when hanging
    3. Discuss four methods of controlling fullness suitable for children’s garments. (4marks)
       • Gathers; they are very comfortable and do not restrict children when playing; they also make the garments look more beautiful
       • Easing;
       • Smocking;
       • Use of elastic;
       • Shirring
    4. Highlight four points to consider when selecting clothes for a short plump figure. (4marks)
       • Avoid large patterned fabrics; they exaggerate one’s size
       • Avoid bright colours
       • Avoid tight fitting clothes as they show bulges and extra curves
       • Avoid clothes made of bulky fabrics
       • Choose clothes of the same colour from shoulder to hem
    5. State four symptoms of scurvy. (4marks)
       • Weak blood capillaries
       • Bleeding gums
       • Anaemia
       • Unhealthy skin
       • Wounds that taken long to heal
       • General body weakness
44.  
    1. Note down how secondary colours are obtained and give examples. (4marks)
       • Are obtained by mixing equal parts of two primary colours
         Orange - red +yellow
         Green - blue + yellow
         Violet - blue + red
    2. Identify four functions of Kenya Bureau of Standards. (4marks)
       • To control the use of standardization mark
       • To draft, modify or amend specifications and codes of practices
       • To arrange for testing of locally manufactured or imported commodities
       • To encourage use of units of measurements that are standardized in commerce To assist the government in setting codes of practice e.g when setting up an industry
    3. List four qualities of a well-made collar. (4marks)
       • It should be applied accurately to lie smoothly on the neckline
       • It should retain its shape
       • It should be accurately positioned and the neck curve should be smooth
       • The under collar and the facings should not show
       • It should be interfaced
    4. Give four reasons why food preservation has become necessary in the recent past. (4marks)
       • Unpredictable weather patterns that affect production food. i.e floods
       • To protect food from the infestation of pests i.e Locusts
       • Occurrence of pandemics
       • To reduce on post-harvest losses which in turn contribute to hunger
    5. Define the following terms as used in soft furnishings. (4marks)
       • Tint – Value of colour produced when white is mixed with any colour. Pink is a tint of red
       • Intensity- This is the quality of brightness, purity or dullness of a colour.
       • Value- This term refers to the lightness or darkness of a colour
       • Hue- This term refers to the name of a colour