Home Science Paper 3 Questions and Answers - Samia Joint Mock Examination 2021/2022

INSTRUCTIONS TO CANDIDATES

1. Read the test carefully
2. Write your name and index number on every sheet of paper used.
3. You are advised to spend 30 minutes to come up with a plan of work which will be used for the practical
4. Textbooks and recipes may be used during the planning session as reference materials.
5. You will be expected to keep to your order to work during the practical session.
6. You are allowed to take away your reference materials at the end of the planning session.
7. You are not allowed to bring additional notes to the practical session. 

THE TEST
you and your two friends are going out on a picnic. prepare, cook and pack two 4.00pm o’clock tea items for the three of you. Include a suitable beverage and a fruit.

INGREDIENTS

• Fat/oil
• Salt
• Eggs
• Sugar
• Cocoa/tea leaves
• Self raising wheat/plain wheat flour
• Baking powder
• Milk
• Arrow roots/sweet potatoes.
• Mango/orange /ripe banana

PLANNING SESSION: 30 MINUTES
Use separate sheets of paper for each task below and carbon paper to produce duplicate copies. Then proceed as follows:

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

MARKING SCHEME

1. PLAN
   
   • Recipe
     
     • Availability (3 x ½ )
     • Correct quantities (3 x ½ )
     • Appropriate choice
   • Order of work
     
     • Availability
     • Proper sequencing (written)
     • Ability to follow the order of work
     • Dovetailing
   • List of food stuffs and equipment
     
     • Availability
     • Adequacy
     • Appropriateness
       SUB-TOTAL 17
2. PREPARATION AND COOKING
   
   • Correct procedure of preparation
     
     • Item 1
     • Item 2
   • Beverage
   • Suitable fruit
   • Correct procedure of cooking
     
     • Item 1
     • Item 2
     • Beverage
     • Suitable fruit
   • Method of cooking (at least 2)
   • Quality of results
     
     • Item 1
     • Item 2
     • Beverage
     • Fruit
       SUB-TOTAL 16
3. PRESENTATION
   
   • • Appropriate
     • Clean utensils
     • Clean well laundered lesso of mat
     • Centre piece
     • Correct packing of food items
     • Items packed separately
     • Use of basket/bags
     • Salt and pepper shakers
     • General impression
   • Hygiene
   • Food hygiene
     
     • During preparation
     • During cooking
   • Personal hygiene
     
     • When handling food
     • Grooming
       SUB-TOTAL 12
4. ECONOMY OF RESOURCES
   
   • Use of water
     
     • Taps closed when not in use
     • No spillage of water
   • FOOD
     
     • No excess food peelings
     • Utilizing all foods ordered
     • Fuel
     • Materials
       SUB-TOTAL 3
   • Clearing up
     
     • During work
     • After work
       SUB-TOTAL 2

GRAND TOTAL 50 ÷ 2 = 25