Home science Paper 3 Questions and Answers - Moi Kabarak High School Mock 2020/2021 Featured

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Instructions to candidates

  • Read the test carefully.
  • Textbooks and recipes may be used during the planning session as reference. 
  • You will be expected to keep to your order of work during the practical session.
  • You are only allowed to take away your reference materials at the end of the
    planning session.
  • You are not allowed to bring additional notes to the practical.

THE TEST

Due to covid-19 pandemic, you were not able to invite all your friends for your 17th birthday celebration. You have therefore invited four of your friends for a belated birthday party at a picnic center. Using ALL the ingredients listed below prepare, cook and pack two items for the birthday. Include a nutritious drink. In addition pack one convenience food suitable for the party,

INGREDIENTS

  • Wheat flour
  • Eggs
  • Baking powder
  • Sugar
  • Margarine
  • Salt
  • Carrots
  • a Pineapple/mangoes
  • Irish potatoes
  • Flavorings and seasonings
  • Convenience foods
  • Oil
  • Icing sugar

PLANNING SESSION - 30 MINUTES
Use separate sheets of paper for each task listed below and a carbon paper to make duplicate copies. Then proceed as follows.

  1. Identify the food items and write down their recipes.
  2. Write down your order of work.
  3. Make a list of food stuffs, materials and equipment you will require.


Marking Scheme

AREAS OF ASSIGNMENT MAXIMUM SCORE  ACTUAL SCORE  REMARKS 

PLAN
Recipe
Availability
Correct quantities
Suitability
Order of work
Availability
Proper sequencing
Dovetailing
List of foodstuffs, materials and equipment
Availability
Adequacy
Appropriateness

 

1
2
4

1
1
1

1
2
1

   
SUBTOTAL  14     
PEPARATION
Correct procedure
Item 1
Item 2
Drink
Cooking methods (At least two)
Quality of results
Item 1
Item 2
Drink



2
2
2
2

1
1
1

   
SUB TOTAL 11    
PRESENTATION
Utensils
Appropriateness
Cleanliness
Presence of a bag/hamper
Presence of a convenience food
Each food packed separately
Arranged appropriately in the hamper
Adequate food packed
Packed (water, carrot, cruet set, serviettes)
General impression 


2
2
1
1
2
1
2
2
   
SUBTOTAL  14    

Hygiene
personal
Food
Kitchen hygiene
Economy of resources
Water
Food
Fuel
Materials
Clean up
During work
After work


1
1
1

1
1
1
1

2

   
SUB TOTAL 11    
TOTAL 50/2    
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