Home Science Paper 1 Questions and Answers - 2021 KCSE Eldoret Diocese Mock Exams

Questions

INSTRUCTIONS TO CANDIDATES:

• This paper consists of three section A,B and C
• Answer all the questions in section A and B
• Answer only two questions in section C.

SECTION A (COMPULSORY) 40 MARKS
Answer all the questions in this section in the spaces provided.

1. State two methods of cooking using dry heat. (2 marks)
2. Name two types of tacking stitches. (2 marks)
3. List two types of hand sewing needles. (2 marks)
4. Highlight two ways of enhancing personal health. (2 marks) 
5. Give two advantages of baking as a cooking method. (2 marks)
6. Give two methods of ventilation. (2 marks) 
7. Mention two ways of reducing a bulk in a seam. (2 marks)
8. List four items in the house that can be recycled (2 marks)
9. Mention two general functions of minerals in the body. (2 marks) 
10. Give the meaning of Kitchen hygiene. (2 marks)
11. Mention the two colour schemes that are used for interior decoration. (2 marks)
12. State two functions of sebaceous glands in the skin. (2 marks) 
13. Give two uses of a seam ripper. (2 marks)
14. Give two agents used in coating food during deep frying. (2 marks)
15. Give two factors that determine size of a patch pocket. (2 marks)
16. State two points to be observed when washing articles with non-fast colour. (2 marks)
17. Mention two ways to identifying silk using burning test. (2 marks
18. Mention two ways of enriching leftover foods. (2 marks)
19. Give two disadvantages of using candles for lighting. (2 marks)
20. Mention two uses charcoal as fuel. (2 marks)

SECTION B (COMPULSORY) 20 MARKS
Give your answers in the space provided after the question

21. You have been left alone at home and you have decided to do some cleaning,
    1. Describe how you would wash a neglected aluminum pan (4marks)
    2. Explain how to thorough clean an enamel plate. (7 marks)
    3. Give the procedure of cleaning a hurricane lamp (omitting the glass) (9 marks)

SECTION C (40 MARKS)
Answer only two questions from this section and use the spaces provided below. Each question carries equal marks

22.      
    1. Give five points on conservation of energy in lighting. (5 marks)
    2. Explain three suitable conditions for the growth of yeast. (6 marks).
    3. Describe how to prepare and attach a shaped round patch pocket . (9 marks)
23.   
    1. Explain four advantages of stewing as a method of cooking. (8 marks)
    2. Draw and name three different symbols likely to be found on care label of a woolen garment. (6 marks)
    3. Describe how to prepare a front and back facing using one well labeled diagram. (6 marks)
24.  
    1. Explain four reasons why hospitals would not use silk fabric for their bed sheets. (8 marks)
    2. Give four precautions to observe when using a micro – wave oven. (6 marks)
    3. Explain three good qualities of a kitchen plan. (6 marks) 

Marking Scheme

1. Methods of cooking using dry heat (Any 2X1=2 MARKS)
   • Baking
   • Roasting
2. Types of tacking stitches. (2 marks)
   • Even tacking
   • Tailors tacking
   • Long and short tacking
   • Basting/ Diagonal tacking (Any 2X1=2 MARKS)
3. Types of hand sewing needles
   • Betweens
   • Crewels
   • Darners
   • Embroidery
   • Sharps (Any 2X1=2 MARKS
4. Ways of enhancing personal health.
   • Give body proper cleaning
   • Take balanced diet
   • Take proper rest
   • Do enough exercises
   • Dress well (Any 2X1=2 MARKS)
5. Advantages of baking as a cooking method
   • If temperature is properly set it does not require a lot of attention.
   • Foods are light and easy to digest.
   • Baking saves on fuel since several dishes can be cooked at the same time.
   • Foods baked are attractive and appeasing. (Any 2 X1=2 MARKS)
6. Methods of ventilation
   • Adjacent method.
   • Cross method. (Any 2 X 1=2 MARKS)
7. Ways of reducing a bulk in a seam.
   • Trimming
   • Layering
   • Pressing flat (Any 2X1=2 MARKS)
8. Items in the house that can be recycled
   • Plastic papers can be used for lining surfaces
   • Old tins can be used as utensils
   • Plastic containers can be washed then used to store ingredients
   • Carton box can be used keeping clothes, or some stuff in the house.
   • Old clothes can be used as dusters, Any 2 X1=2 MARKS)
9. General functions of minerals in the body
   • Building of bones and teeth
   • Maintaining all cells in the body e.g. muscles, nerves, brain and blood cells
   • Controlling body processes and enabling them to run smoothly (Any 2X1=2 MARKS)
10. Kitchen hygiene – refers to cleanliness of surfaces, equipment and proper disposal of refuse. (Any 2X1=2 MARKS)
11. Colour schemes that are used for interior decoration
    • Monochromatic colour schemes (one colour plan)
    • Complementary scheme.
    • Triad harmonies
    • Analogous (Any 2X1=2 MARKS)
12. Functions of sebaceous glands in the skin.
    • Production of sebum which keeps the skin supple.
    • Produce sebum which makes the skin water proof.
    • Produce sebum which destroys disease causing micro-organism.
      (Any 2X1=2 MARKS)
13. Uses of a seam ripper
    • Cutting button-holes
    • For picking out stitches. (Any 2X1=2 MARKS)
14. Agents used in coating food during deep frying.
    • Bread crumbs
    • Egg white
    • Thin batter (Any 2X1=2 MARKS)
15. Factors that determine size of a patch pocket.
    • Purpose of the patch pocket
    • Position of the pocket
    • Size of the garment
    • Age of the wearer. (Any 2X1=2 MARKS)
16. Points to be observed when washing articles with non-fast colour
    • The garments should be washed using the kneading and squeezing method
    • The garment should be hanged under shade
    • Use moderate iron when ironing (Any 2X1=2 MARKS)
17. How to identify silk using burning test
    • Burns with spluttering noise and is self extinguishing.
    • Gives the smell of burnt feathers or hair. (Any 2X1=2 MARKS)
18. Ways of enriching leftover foods
    • Adding vegetables
    • Using species
    • Serving together with vegetables / salads
    • Garnishing
    • Adding stock
    • Coating some food (Any 2X1=2 MARKS)
19. Disadvantages of using candles for lighting
    • Get finished quickly
    • No sufficient light
    • Easily put off by wind
    • Can cause accidents easily (Any 2X1=2 MARKS)
20. Uses charcoal as fuel
    • For cooling in a charcoal coder
    • For cooking
    • Ironing (Any 2X1=2 MARKS)
      
      
21.        
    1. Description of washing a neglected aluminum pan
       • Collect equipment and material needed ( ½ )
       • Wash (½) in hot ½ soapy ½ water using scouring pad ½
       • Rinse ½ severally ½ using hot ½ water.
       • Wipe dry ½ with a kitchen cloth ½
       • Clean equipment used (½ )
         (any 8x1/2 = 4 marks)
    2. Explanation of thorough cleaning an enamel plate.
       • Collect equipment and material needed (½) to save on time (½ )
       • Removal of loose dirt/dispose scrapes of food (½) to keep water clean (½)
       • Use a sponge (½) and warm soapy (½) water to remove dirt and prevent scratches (½) and remove dirt (½)
       • Rinse thoroughly in warm (½) water to remove dirt and soap (½)
       • Final rinse in cold (½) water to freshen (½)
       • Drip dry/upside down on a rack (½) to remove water (½).
       • Store (½) in a clean cool dry place to maintain (½)
       • Clean (½) equipment used to maintain (½) (any 14 x ½ = 7 marks)
    3. Procedure of cleaning a hurricane lamp (omitting the glass)
       • Collect equipment and materials (½) necessary for the work.
       • Protect (½) the surface using old newspapers(½)
       • Dismantle the lamp (½)and place the glass chimney on a clean dry place
       • Empty the kerosene into a clean dry container (½)
       • Put hot soapy water(½) inside the reservoir close the opening and shake the lamp (½)
       • Rinse (½) thoroughly using warm (½) water
       • Shake (½) off excess water
       • Wipe off soot (½) using a newspaper especially the chimney
       • Clean the frame chimney and handle using warm (½) soapy (½) water and a soft cloth/sponge(½)
       • Rinse (½) thoroughly
       • Drain off excess water by placing it upside down (½)on a clean surface
       • Trim (½) the wick
       • Reassemble (½) the lamp
       • Refill (½) with kerosene
       • Clean equipment and materials (½) used ( any 18 x ½ = 9 marks )
22.                
    1. Points on conservation of energy in lighting.
       • Lighting in various parts of the house should be designed to suit a particular area
       • Use lightly colored surfaces as they reflect light and distribute it better than dark ones
       • Daily light should be used as much as possible. Artificial light should be used only for dark hours
       • Ensure that all light fittings e.g. shades, covers etc are clean and in working order
       • Turn off lights when not in use even for short periods
       • Avoid using bulbs with high voltage than really required (any 5 x 1 = 5 marks)
    2. Suitable conditions for the growth of yeast.
       • Food, this is provided by the sugar in the flour / Limited amounts should be used since too much of it will rupture the yeast cells retarding the fermentation process.
       • Warmth , the working conditions must be warm 25°C / Hot temperatures will kill the yeast and cold temperature will retard the growth of the yeast.
       • Liquid , this is provided by the water or milk used in the mixture/ It is used for the formation of the solution in which fermentation process takes place.
       • Time, this is provided by allowing yeast mixture to ferment and proof.
         (any 3x2 = 6 marks)
    3. Preparation of a shaped round patch pocket and attachment.
       • Neaten ½ the top edge ½ of the pocket
       • Snip / notch ½ the turnings ½ of the curves (½),
       • Fold ½ the allowance ( ½ ) along the SL ( ½ ) to the W.S ( ½ ) of the pocket.
       • Pin ½ and tack ½ in place ½
       • Stitch (½ ) the pocket along the S.L ½ and re enforce ½ the mouth .
       • Trim ½ the corners ( ½ ) of the pocket ½ .
       • Press ( ½ ) the pocket flat ½ .
         (any 18 x ½ = 9 marks )
23.           
    1. Advantages of stewing as a method of cooking.
       • Economical method of providing a meat dish from a cheap cut of meat through slow prolonged cooking
       • The gravy (liquid part) of the food is served with the food therefore the nutrients which are in the gravy are not lost
       • Does not require close attention during cooking except for occasional stirring therefore other tasks can be performed while the stew is cooking
       • With the long slow cooking, natural flavour of food are developed which make the food more enjoyable
       • It does not require special cooking facilities therefore can be carried out successfully even on three stones
       • The water soluble nutrients are conserved because the evaporation is minimized through the use of a pan with a lid
       • Consumes little fuel therefore economical on fuel
       • Prolonged slow cooking tenderizes tough foods (Any 4 pointsx2= 8 marks)
    2. Different symbols likely to be found on care labels of a woolen garment.
       
    3. Description of how to prepare a front and back facing using one well labeled diagram.
       • Place the two ½ facings R.S ½ facing matching ½ the fitting line.
       • Pin ½ and tack ½ along the fitting line ½
       • Remove pins ½ and machine ½ stitch
       • Remove tacking ½ and press ½ seam open ½
       • Neaten ½ the free edge ½ .
         (Description any 10 points x ½ = 5 marks and diagram 1 mark = 6 marks)
         
24.            
    1. Reasons why hospitals would not use silk fabric for their bed sheets.
       • Easily damaged by high temperatures, hospital bed sheets must be frequently sterilized.
       • Easily damaged by alkalis and acids – hospital bed sheets are usually stained with medicines and other stains hence require strong fabrics.
       • Weakened by long exposure to sunlight – hospital linens are exposed to the sunlight for further sterilization.
       • Silk is weak when wet-hospital linen require frequent washing which silk cannot stand ( any 4 x 2 = 8 marks)
    2. Precautions to observe when using a micro – wave oven.
       • Do not overload
       • Do not use metal object to warm food
       • Follow manufactures instructions
       • Do not start micro – wave without food inside.
       • Switch off when not in use.
       • Don’t let it get too dirty
       • Don’t keep the microwave near heating appliance (any 6 x 1 = 6 marks)
    3. Good qualities of a kitchen plan.
       • Working surfaces should be of comfortable height to avoid straining.
       • Has sufficient working space for easy movement.
       • Working surfaces should be close to each other to avoid too much movement.
       • Should be well ventilated and to avoid fatigue.
       • Should be well lit to avoid fatigue
       • Work centers should allow work to flow from one surface to another to avoid retracing steps. (any 6 x 1 = 6 marks )