Home Science Paper 3 Questions and Answers - MECS Cluster Joint Mock Exams 2021/2022

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HOMESCIENCE
PAPER 3

Instructions to candidates

  • Read the test carefully.
  • Write your name and index number on every sheet of paper used.
  • Text books and recipe books 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 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 session.

THE TEST

Your elderly aunt visited your home and will spend the evening in your home then leave for the hospital in the morning. Using the ingredients listed below, prepare, cook and serve: A one-course dinner for two, include a stimulating drink.

Ingredients

  • Maize meal/Irish potatoes
  • Chicken/minced beef
  • Cabbage
  • Milk
  • Tea leaves
  • Onions
  • Tomatoes
  • Green pepper
  • Dhania
  • Cooking oil/fat
  • Salt
  • 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

MECS MARKING SCHEME 2021
Home science (Foods and Nutrition)
Marking scheme
441/3
December 2021

Name Index No Class
NO

No AREAS OF ASSESSMENT MAXIMUM
SCORE
ACTUAL
SCORE
REMARKS 
 1 Plan
Recipes
-Availability
-Correct Quantities
-Appropriate choice

Order of work
-Availability
-Proper sequencing
-Dove tailing

List of foodstuffs & equipment
-Availability
-Adequacy
-Appropriateness
 .
.
1
2
2
.
.
1
2
2
.
.
1
2
2
   
     15    
 2 Preparation and cooking
Correct procedure

Item 1 One course meal
Protein dish
Carbohydrate dish
Vegetable dish
Item 2 Stimulating drink
Methods of cooking (at least 2)

Quality of results
Item 1 Main meal
-Carbohydrate
-Protein
-Vegetable
Item 2 Stimulating drink

.
.
.
.
2
2
1
2
2
.
.
.
1
1
1
1

   
     13    
 3

PRESENTATION
Beverage, One course meal
Utensils
-Appropriateness
-Cleanliness
-Correct table setting for two
-Clean (1) well pressed (1) table cloth
-Presence of centre piece

Correct quantities of food served
- One course dish
- Beverage

Garnishing
General impression (Item 1&2)
Table condiments salt shaker, serviettes, toothpicks)

.
.
.
1
1
1
2
1
.
.
1
1
.
1
1
1
   
     11    
 4  GENERAL HYGIENE

Hygiene
-Personal
-Food
-Kitchen

Economy of resources
-Water
- Food
- Fuel
- Materials

Clearing up
-During work
-After work

.
.
1
1
1
.
.
1
1
1
1
.
.
2
2
   
    11    
  TOTAL 50/2    
  FINAL SCORE 25    

 


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