Home Science Paper 3 Questions and Answers - Nyeri Mocks 2021 Exams

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INSTRUCTIONS TO CANDIDATES

  1. Read the test carefully
  2. Write your name and index number on every sheet of paper used.
  3. Text books and recipes may be used during the planning session as reference materials.
  4. You will be expected to keep to your order of work during the practical session.
  5. You are only allowed to take away your reference materials at the end of the planning session.
  6. You are not allowed to bring additional notes to the practical session.


QUESTIONS

THE TEST
Your sister and her son who is 7 months old will arrive very early in the
Using the ingredients listed below, prepare, cook and present breakfast for both of you and a weaning dish for the baby.
Ingredients

  • Fat/oil
  • Salt
  • Eggs/sauges/smokies
  • Milk
  • Tea leaves/cocoa
  • Sugar
  • Bread
  • Tomatoes
  • Onions
  • Sorghum/millet
  • Margarine

Planning Session: 30 minutes
Use separate sheets of paper for each task listed below and a carbon paper to make duplicate copies then proceed as follows:-

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


MARKING SCHEME

Possible dishes

  • Item 1 
    • Boiled/flied smokies/sausages/eggs
    •  Award for Spanish eggs
  • Item 2
    • Onions, tomatoes, sandwich
  • Beverage – tea or cocoa with or without milk.
  • Weaning dish – Enriched millet/sorghum porridge.
 

AREAS OF ASSESSMENT

MAX SCORE

ACTUAL
SCORE

REMARKS

1

PLAN OF WORK
Recipes

  • Availability{Receipe for each of the four (4) items}
  • Correct quantities (enough for two (2) persons and the baby
  • Appropriate choice

2

2

4

   

 

List of foodstuffs and Equipment

     
 
  • Availability
  • Adequacy
  • appropriateness

1

1

1

   

2

Order of Work

     
 
  • Availability
  • Proper sequencing

1

1

   
   

13

   

2.

Areas of Assessment
PREPARATION AND COOKING
Correct Procedure

  • Item  1
  • Item  2
  • Beverage
  • Weaning dish
  • Methods of cooking(at least three)

Quality of result

  • Item 1
  • Item 2
  • Beverage
  • Weaning dish

3

3

3

3

2

1

2

1

1

   
   

19

   
 

AREAS OF ASSESSMENT

MAX SCORE

ACTUAL

SCORE

REMARKS

3.

PRESENTATION

  • Utensils
  • Appropriate
  • Clean
  • Table Layout
  • Clean and well pressed table cloth
  • Centre piece
  • General Impression
  • Food attractively served
  • Hygiene
  • Food(1)kitchen(1) personal (1)

1

1

2

1

1

1

1

3

   
   

11

   

4.

ECONOMY OF RESOURCES

  • Water
  • Food
  • Fuel

CLEARING UP

  • During work
  • After work

1

1

1

2

2

   
   

7

   
 

TOTAL

50

   
 

Final mark = Actual Score                                 2

25

   

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