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 | 1½ 1½ 1½ 1½ 1½ 1½ | ||
| 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 1½ | ||
| SUB TOTAL | 10 | ||
| GENERAL HYGIENE | |||
| Hygiene | |||
| Personal ( watch, nails, shoes etc) Food Kitchen | 1 ½ ½ | ||
| Economy of resources | |||
| Water Food Fuel Materials | ½ | ||
| Clearing up | |||
| During work After work | 2 2 | ||
| SUB TOTAL | 8 | ||
| TOTAL MARKS | 50/2 |
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