Home Science Paper 3 Questions and Answers - Mokasa II Mock Examination 2021/2022

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HOMESCIENCE (FOOD AND NUTRITION)
PAPER 3
PRACTICAL

Instruction to candidates

  • Read the test carefully.
  • Textbooks and recipes may be used during the planning session as reference materials.
  • You will be expected to keep 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.
  • Candidates should answer the questions in English.

THE TEST

You are at home for midterm break with your brother. Using ALL the ingredients listed below plan, prepare and present a full breakfast including two carbohydrate items for the two of you.

Ingredients;

  • Millet/maize flour
  • Plain wheat flour
  • Milk
  • Sugar
  • Salt
  • Tea leaves/cocoa
  • Oil/fat
  • Baking powder (optional)
  • Eggs
  • Sausage
  • Arrow roots/sweet potatoes
  • Fruit in season

PLANNING SESSION; 30 minutes
For each task listed below, use separate pieces of paper and make duplicate copies using carbon paper. Proceed as follows;

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

Marking Scheme

AREAS OF ASSESSMENT MAXIMUM
SCORE
ACTUAL
SCORE
REMARKS
PLAN      
Recipe      
Availability
Correct quantities
Suitability of menu
1
3
3
   
Order of work      
Availability
Proper sequencing
Dove tailing
1
1
1
   
List of food stuff and equipment      
Availability
Adequacy
Appropriateness
1
2
2
   
SUBT TOTAL 15    
PREPARATION      
Correct procedure      
Cereal
Protein
Carbohydrate 1
Carbohydrate 2
Vitamine (Juice)
Beverage





   
Methods of cooking ( at least 2)  2    
Quality of results      
Cereal
Protein
Carbohydrate 1 
Carbohydrate 2
Vitamin(Juice)
Beverage
1
1
 1
1
1
1
   
SUB TOTAL 17    
PRESENTATION      
Utensils      
Appropriateness
Cleanliness
Clean (½) well pressed (½) table cloth
Presence of a centre piece (½) and
menu card (½)
Adequate food served
Garnishing
General impression
Table condiments 
(salt shaker, serviettes and toothpicks)
 1
1
1
1

1
3
½
1
   
SUB TOTAL 10     
GENERAL HYGIENE      
Hygiene      
Personal ( watch, nails, shoes etc)
Food
Kitchen
1
½
½ 
   
Economy of resources      
Water
Food
Fuel
Materials

½
½
½
½ 

   
Clearing up      
During work
After work
2
   
SUB TOTAL  8    
TOTAL MARKS 50/2     
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