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Home Science Paper 2 Questions and Answers - Lanjet Mock Exams 2021/2022

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INSTRUCTIONS

This paper contains 3 sections: A, B and C
Answer all questions in section A and B and any two questions from section C

SECTION A (40 MARKS)

Differentiate between wear and tear (2mks)
State two reasons for using fabric conditioner in laundry. (2mks)
Mention two ways of meeting social needs of a pregnant woman (2mks)
Explain giving an example, the meaning of a monochromatic colour scheme. (2mks)
State two points to consider when choosing a laundry brush. (2mks)
Give two conditions necessary for steam to act as a raising agent (2mks)
Identify three methods of finishing the edges of sleeves other than using a cuff (3mks)
Identify two ways of preventing umbilical cord infection at birth. (2mks)
State two reasons why foods are fortified (2mks)
State two safety precautions to be exercised when handling calabashes. (2mks)
Give two reasons why a kitchen should be well lit. (2mks)
Outline three qualities of a well-made sleeve (3mks)
Give two reasons for an open and coarse texture in creamed cake mixtures. (2mks)
What is the role of VCT in safe parenting? (2mks)
Give three methods used to attach collars to the neck line. (3mks)
State the use of a water seal in a kitchen sink (1mk)
What is simmering? (1mk)
Give two reasons why plastics are becoming more popular in homes today. (1mk)
Name four improvised cleaning materials (2mks)
Choose a suitable one course meal for an invalid. (2mks)

SECTION B (20 MARKS)
COMPULSORY

You have been asked to stay at home and carry out some household chores.
1. Describe how you will thoroughly clean a hurricane lamp to be used in the Evening (9mks)
2. Describe how you will wash a nylon petticoat for your younger sister. (6mks)
3. Describe how you will thoroughly clean a chopping board. (5mks)

SECTION C (40 MARKS)
Answer any two questions in this section

1. Give five importance of making a budget. (5mks)
2. Explain four factors that influence consumer buying. (8mks)
3. Discuss three reasons why the use of charcoal should be minimized. (6mk
4. What is food fortification? (1mk)
1. Suggest five sanitary practices that 2 to 5 year old child should be taught. (5mks)
2. Explain five reasons for coating food before deep frying (10mks)
3. State five points to consider when preparing and cooking green vegetable (5mks)
1. List any five effects of moist yeast on starch (5mks)
2. Give four limitations of complementary feeding (4mks)
3. Which five preparations will you carry out once fabric before cutting out? (5mks)
4. By use of three well labeled diagrams describe how you will make an overlaid Seam (7mks)

MARKING SCHEME

SECTION A (40 MARKS)

Differentiate between wear and tear (2mks)
- Wear is weakening or thinning of a part of garment or article due to continuous friction or rubbing
- Tear is a hole on a particular section of a garment.
State two reasons for using fabric conditioner in laundry. (2mks)
- To get rid of static electricity
- To give clothes a good scent/ fragrance/ smell
- To soften toweling material, napkins etc.
- Minimize creasing
Mention two ways of meeting social needs of a pregnant woman (2mks)
- Family members should have a positive attitude towards her
- Children should be informed and mentally prepared of the expected arrival of the new baby
- Family members should help her with some duties
Explain giving an example, the meaning of a monochromatic colour scheme. (2mks)
- This is a colour plan that uses one colour as the key colour with its hints and shades or one colour with its different intensities e.g red with pink and maroon/ blue with light blue and dark blue
State two points to consider when choosing a laundry brush. (2mks)
- Bristles be firmly fixed onto the head
- Bristles be evenly distributed
- Bristles good quality – durable
- Handle be of convenient width and length
- Handle be light in weight and smooth
Give two conditions necessary for steam to act as a raising agent (2mks)
- Presence of enough moisture in the mixture
- Presence of high temperature which will convert the moisture quickly onto steam to raise the moisture / enough hot oven
Identify three methods of finishing the edges of sleeves other than using a cuff (3mks)
- By use of a binding
- By use of a lace
- By use of a facing
- By use of hemming stitches
- By use of edge stitching
- By use of piping
Identify two ways of preventing umbilical cord infection at birth. (2mks)
- Use of clean equipment at birth
- TBA / nurse be clean & hands be clean
- Use of sterilized thread for tying the cord
State two reasons why foods are fortified (2mks)
- To reduce on malnutrition i.e swelling of the thyroid gland due to lack of iodine
- To increase the / improve the nutritive value of foods.
State two safety precautions to be exercised when handling calabashes (2mks)
- Do not sock them
- Avoid banging or knocking them for they will break
- Avoid harsh abrasives & soap
Give two reasons why a kitchen should be well lit. (2mks)
- To minimize accidents
- To avoid shadows on the working area which will reduce fatigue
- Keep off pests / - To enhance interior decoration
Outline three qualities of a well-made sleeve (3mks)
- It should have a good hang
- Cathers lease should be well distributed
- Side seam and under arm seam should meet
- Be appropriately neatened
- The cap should be smoothly rounded.
Give two reasons for an open and coarse texture in creamed cake mixtures. (2mks)
- Incorrect weighing of ingredients
- Insufficient creaming
What is the role of VCT in safe parenting. (2mks)
- Incase the mother is HIV positive she’s given antiretroviral drug to prevent mother to child transmission of HIV/AIDS during delivery
- ARV drug is administered to baby on delivery to stop contracting the virus
- Parents know their HIV status so as to know how to take care of themselves.
Give three methods used to attach collars to the neck line. (3mks)
- Sandwiching between facing and reverse
- Use of crossway strip/bia binding
- Using the upper collar / self neatening
State the use of a water seal in a kitchen sink (1mk)
- To keep off bad smells from the drains
What is simmering? (1mk)
- To cool food gently at a point just below the boiling point
Give two reasons why plastics are becoming more popular in homes today. (1mk)
- Are cheap
- Come in different sizes, shapes and colours
- Light in weight
- Easy to clean
Name four improvised cleaning materials (2mks)
- Old cloths – for dusters
- Egg shells – for sausing
- Maize cob – for scrubbing
- Sisal fibre – ash or crushed charcoal can be applied omit & used to clean equipment
- Rough leaves – as an abrasive
- Sand – as an abrasive
Choose a suitable one course meal for an invalid. (2mks)
- Boiled rice/ potatoes mashed
- Steam fish/meat stew/Ndengu stew
- Boiled peas and carrots/ steamed spinach/cabbage

SECTION B (20 MARKS)

You have been asked to stay at home and carry out some household chores.
1. Describe how you will thoroughly clean a hurricane lamp to be used in the evening (9mks)
  - Protect the worksurface with newspapers ½
  - Remove all movable parts ½ empty the reservoir ½
  - Clean the glass in warm soapy water gently ½ with a soft cloth ½ rinse in warm water ½ and drip dry on a safe protected surface ½
  - Wipe the inside of the metal chimney ½ to remove soot
  - Clean the vents ½ with a special brush ½ to open them up
  - Wipe the burner ½ and other metal parts ½ using a cloth wrong out of warm soapy ½
  - Rinse using a cloth wrong out of warm water ½
  - Trim the wick ½ as the lamp is drying
  - Refill the reservoir with oil ½
  - Wipe off any spilt paraffin ½
  - Replace the glass ½ and keep the lamp ready for use
2. Describe how you will wash a nylon petticoat for your younger sister. (6mks)
  - Shake the petticoat ½ remove hose dirt
  - Turn inside out and wash RS & WS using luke warm soapy ½ water using kneading and squeezing method. ½
  - Rinse in luke warm ½ water to remove dirt and saop
  - Finally rinse in cold water ½ into which a fabric conditioner has been added ½ to reduce static electricity. ½
  - Hang on a wireline ½ WS out ½ secured by pegs under a shade to dry ½
  - Press using a cool iron ½ Air ½ to freshen. Fold and store well.
3. Describe how you will thoroughly clean a chopping board. (5mks)
  - Wash in warm water ½ to avoid fixing of stains ½
  - Scrub ½ using a scrubbing ½ brush ½ along the grain ½
  - Rinse in warm water ½
  - Finally rinse in cold water ½
  - Dry the board using a dry tea towel ½
  - Dry the wood ½ under a shade ½ on a utensil rack

SECTION C (40 MARKS)

1. Give five importance of making a budget (5mks)
  - budget guides consumer to buy wisely
  - give psychological satisfaction to the individual
  - enable consumers to prioritize their needs
  - a consumer is able to live within their means.
  - minimizes overspending
  - enables a consumer to save money for future use
2. Explain four factors that influence consumer buying. (8mks)
  - Amount of money one has
  - Price fluctuation
  - Availability for one to shop
  - Family composition and stage of development
  - Customers traditions and festivals
  - Ones status
  - Goods and services available or in season
  - Advertisement especially persuasive
    (Any 4 – well explained 4 x 2 = 8)
3. Discuss three reasons why the use of charcoal should be minimized.
  - Tree cutting is a threat to the environment as it leads to desertification
  - Charcoal burning causes air pollution due to smoke
  - If not properly burnt it produces smoke which blackens the cooking utensils
4. What is food fortification? (1mk)
  - Is the addition of nutrients that are lacking/lost during processing or are less in In order to improve food value.
1. Suggest five sanitary practices that 2 to 5 year old child should be taught. (5mks)
  - Wash hands before eating
  - Wash hands after visiting a toilet/ latrine
  - Eat well without soiling clothes
  - Bath daily
  - Put on clean cloths
2. Explain five reasons for coating food before deep frying (10mks)
  - To prevent over cooking
  - Prevent absorption of much fat/ oil which may make the food soggy
  - Prevent food from breaking
  - To add nutritive value
  - To prevent food from sticking on frying pan
3. State five points to consider when preparing and cooking green vegetable (5mks)
  - Cut just before cooking to prevent loss of Vit. C.
  - Use a sharp knife when cutting
  - Cook in a pan with a well fitting lid
  - Avoid use of soda to prevent loss of vit. C
  - Avoid overcooking
  - Cook just before serving to avoid retreating
  - Cook for a short time in a little amount of water
1. List any five effects of moist yeast on starch (5mks)
  - The starch grains absorb water
  - They smell thus increasing in size
  - It bursts out
  - Increase in surface area thus if it is porridge it thickens
  - Colour changes from white to grayish
2. Give four limitations of complementary feeding (4mks)
  - Requires a lot of time and energy to prepare
  - May be costly
  - The baby may not accept new foods easily
  - The baby may develop allergies to new foods.
3. Which five preparations will you carry out once fabric before cutting. (5mks)
  - Grain to get straight grain
  - Press to remove creases for accurate measurements
  - Identify the nap – to match the RS & WS.
  - Pre shrink to have the right measurements/ straightening edges.
4. By use of three well labeled diagrams describe how you will make an overlaid seam (7mks)
  - Fold the overlay along the ½ stitching line towards the W.S ½ and press.
  - Place the folded edge of the overlay on the underlay ½ matching the notches and Stitching lines ½
  - Pin ½ tact ½ remove pins ½ machine stitch close ½ to the fold remove tacking stitches ½.
  - Turn to W.S and trim the seam allowance to 0.8cm/8mm ½
  - Neaten the raw edges using loop stitches ½ press the completed seam ½