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

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.

Identify the food items and write down their recipes.
Write down your order of work
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