Kenya Certificate of Secondary Education
441/1
HOME SCIENCE
(THEORY)
Paper 1
2 ½ Hours
Instructions to candidates
- Write your name and index number in the spaces provided above.
- Sign and write the date in the examination spaces provided above
- This paper consists of three sections: A, B and C.
- Answer all questions in section A and B and any two from section C.
- Answers to all the questions must be written in the spaces provided.
- Candidates should answer the questions in English.
SECTION A (40 MARKS)
Answer ALL questions in this section. Write answers in the spaces provided.
- With the pandemic we are experiencing, state a suitable method of meal service that schools should adopt and give a reason why. (1mark)
- State two precautions to take while handling and storing fuels in the home. (1mark)
- Describe how to hang clothes during storage. (1mark)
- State two uses of facings in garment construction. (1mark)
- Differentiate between ironing and pressing. (1mark)
- Give two conditions suitable for growth of yeast. (1mark)
- State two reasons why polyester is commonly used to make school uniforms. (1mark)
- Mention two ways of preventing food spoilage. (1mark)
- Note down two points to observe when using a sewing machine. (1mark)
- Identify any two methods of neatening seams. (1mark)
- State two measures to take in order to control the incidence of bed sores in bed ridden invalids. (1mark)
- Give two points to observe when using a refrigerator. (1mark)
- Highlight two reasons for cooking pulses. (1mark)
- Gliding doors are commonly used in banks. Give two reasons why this is so. (1mark)
- Name two types of electric lamps. (1mark)
- State two points to observe when using sugar in jam making. (1mark)
- Mention two preparations done on fabric before laying out. (1mark)
- Convenience foods have become quite popular. Give two scenarios where they would come in handy. (1mark)
- List two ways of caring for open drains. (1mark)
- Differentiate between the cutting line and the stitching line. (1mark)
- State two points to consider when working stitches for buttonholes. (1mark)
- Identify the part of the skin that is responsible for its strength and elasticity. (1mark)
- A serving tray should be lined before use give two reasons for this. (1mark)
- Describe how to manage choking in babies. (1mark)
- What is Immunization? (1mark)
- Give two ways poison can be introduced into the body. (1mark)
- Building houses is preferred as opposed to buying. Discuss (1mark)
- State two risk factors that may cause pre-mature birth. (1mark)
- List two fabrics that cannot be disinfected by boiling. (1mark)
- Point out two qualities of a good stitch. (1mark)
- Give two advantages of dry-cleaning. (1mark)
- Note down two importance of breast feeding. (1mark)
- How can habit training be achieved? Give two ways (1mark)
- Mention two ways of minimizing the wastage of detergents during washing. (1mark)
- Give two reasons why sleeves are used in a garment. (1mark)
- State two reasons why abrupt weaning may be done for a baby. (1mark)
- Give two functions of carbohydrates in the body. (1mark)
- Mention two qualities of a good cleaning cloth. (1mark)
- State two reasons why galvanized iron buckets have become unpopular in many households. (1mark)
- Explain the cleaning action of a detergent. (1mark)
SECTION B (20 MARKS)
Complusory Question. Write your answers in the spaces provided
- You have arrived home for your Christmas holiday explain how to clean the following items.
- Muddy leather shoes in readiness for polishing. (7marks)
- Clean a polished wooden table. (6marks)
- 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.
-
- Identify four factors that affect the efficiency of a detergent. (4marks)
- Identify four ways a consumer can deal with scarcity of resources. (4marks)
- Note down four points to consider when planning and preparing meals for vegeterians. (4marks)
- Name four areas where darts could be stitched on a garment. (4marks)
- Give four ways one would use to test/know whether a cake is cooked. (4marks)
-
- Identify four advantages of simple non-installment credit. (4marks)
- Mention four points to consider when choosing fabric for curtains. (4marks)
- Discuss four methods of controlling fullness suitable for children’s garments. (4marks)
- Highlight four points to consider when selecting clothes for a short plump figure. (4marks)
- State four symptoms of scurvy. (4marks)
-
- Note down how secondary colours are obtained and give examples. (4marks)
- Identify four functions of Kenya Bureau of Standards. (4marks)
- List four qualities of a well-made collar. (4marks)
- Give four food preservation has become necessary in the recent past. (4marks)
- Define the following terms as used in soft furnishings. (4marks)
- Tint
- Intensity
- Value
- Hue
Marking Scheme
SECTION A (40 MARKS)
Answer ALL questions in this section. Write answers in the spaces provided.
- 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
- 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
- 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
- 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
- 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.
- 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
- 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
- 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
- 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
- Identify any two methods of neatening seams. (1mark)
- Overcasting -Edge stitching -Loop stitching
- Binding - Machine zigzag - Overlock -Pinkin
- 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
- 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
- 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
- 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
- Name two types of electric lamps. (1mark)
- Filament or incandescent lamp
- Fluorescent lamp
- 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
- 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
- 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
- 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
- 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.
- 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
- Identify the part of the skin that is responsible for its strength and elasticity. (1mark)
- The dermis
- 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
- 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.
- What is Immunization. (1mark)
- Immunisation is the process of giving someone a vaccine for protection against a particular disease or infection.
- 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
- 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
- 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
- List two fabrics that cannot be disinfected by boiling. (1marks)
- Silk
- Woolen fabrics
- Synthetics e.g polyester and acrylics
- Loose coloured cottons and lines
- 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
- 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
- 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
- How can habit training be achieved? Give two ways (1mark)
- Imitating older children and adults
- Observations
- Repeated practice of action
- Play
- 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
- 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
- State two reasons why abrupt weaning may be done for a baby. (1mark)
- When the mother dies
- When the mother falls ill suddenly
- Give two functions of carbohydrates in the body. (1mark)
- Provision of heat and energy
- Storage of glycogen
- Roughage aids in digestion and prevents constipation
- Mention two qualities of a good cleaning cloth. (1mark)
- Highly absorbent
- Made of strong fibre to last long
- 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
- 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
- You have arrived home for your Christmas holiday explain how to clean the following items.
- 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
- 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
- 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
- Muddy leather shoes in readiness for polishing (7marks)
SECTION C; (40 MARKS)
Answer any TWO questions in this section in the spaces provided at the end of this section.
-
- 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
- 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
- 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
- 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
- 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
- Identify four factors that affect the efficiency of a detergent. (4marks)
-
- 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
- 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
- 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
- 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
- State four symptoms of scurvy. (4marks)
- Weak blood capillaries
- Bleeding gums
- Anaemia
- Unhealthy skin
- Wounds that taken long to heal
- General body weakness
- Identify four advantages of simple non-installment credit (4marks)
-
- 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
- Are obtained by mixing equal parts of two primary colours
- 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
- 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
- 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
- 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
- Note down how secondary colours are obtained and give examples. (4marks)
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