Home Science Paper 1 Questions and Answers - Butere Mock Exams 2021

INSTRUCTIONS TO CANDIDATES.

• This paper consists of three sections A,B and C.
• Answer all questions in section A and B and any TWO questions from section C.

SECTION A (40 MARKS)

Answer all questions in this section.

1. State TWO dangers of misuse of cosmetics. (2mks)
2. Give TWO negative effects of advertisement. (2mks)
3. Mention THREE basic instructions on the use of medicine. (3mks)
4. List TWO importance of openings in garment construction. (2mks)
5. Give TWO needs of the sick that may affect the healing process. (2mks)
6. Mention TWO qualities of a good suitcase. (2mks)
7. State TWO advantages of plastic kitchen equipment. (2mks)
8. Suggest TWO conditions which encourage breeding of cockroaches in the home. (2mks)
9. Suggest TWO ways of improving flavor in food. (2mks)
10. State THREE factors which influence layout plan in garment construction. (3mks)
11. State TWO factors other than poverty that may lead to scarcity of food in the home. (2mks)
12. Mention TWO limitations of buying a house. (2mks)
13. Give reasons for coating some foods before frying . (2mks)
14. State THREE reasons why cabbage should not necessarily be cooked.
15. State THREE points on the care of guards and calabashes. (3mks)
16. Suggest TWO reasons that may lead to a mother giving birth to a deformed baby.
17. Give TWO methods of cooking meat where the nutrients are best preserved. (2mks)
18. State TWO reasons for serving soup to the sick (2mks)

SECTION B (20 MARKS).

This question is compulsory.

19. You have been left at home and required to carry out some odd jobs.
    Describe how you would:
    
    1. Clean a hurricane lamp. (8mks)
    2. Launder a nylon party dress. (8mks)
    3. Clean a glass (4mks)

SECTION C (40 MKS).

Answer only two questions from this section. Each question carries 20marks.

20.  
    1. List four ways in which the lower edge of a short sleeved blouse can be finished decoratively. (4mks)
    2. Discuss the factors which contributed to a well made hem. (6mks)
    3. Mention and explain five main colour schemes used in the interior decoration (6mks)
    4. Discuss four qualities of a good bath shelter. (4mks)
21.  
    1. Explain the factors to bear in mind when making stitches. (8mks)
    2. Highlight the factors that determine enjoyment of a meal. (4mks)
    3. Explain the precautions to take when using reheated dishes (4mks)
    4. Explain the effects of using light blue and cream colours in a room. (4mks)
22.  
    1. Explain the precautions to bear in mind when preparing pastry. (4mks)
    2. Explain how fatigue can be avoided when undertaking household activities. (5mks)
    3. Discuss the practices needed for management of malaria. (5mks)
    4. Explain why the elderly are classified as special in the home. (6mks)

MARKING SCHEME

SECTION A  (40MARKS)

1. State TWO dangers of misuse of cosmetics (2mks)
   
   • It damages the skin
     
   • It causes skin irritation
     
   • It leads to kidney problem
     
   • It causes eye irritation
     
   • It damages the hair.
2. Give TWO negative effects of advertisement. (2mks)
   
   • It leads to impulse buying
     
   • Some advertisement are deceptive and mislead the consumer
     
   • Some advertisements may go against cultural values in their message content and presentation.
     
   • It leads to purchase of inferior goods.
3. Mention THREE basic instructions on the use of medicine. (3mks)
   
   • Duration
     
   • Frequency
     
   • Instruction on use
     
   • Dosage
4. List TWO importance of openings in garment construction. (2mks)
   
   • Freely removing and weaving of the garment
     
   • Most of them are decorative
     
   • They complete the garment
5. Give TWO needs of the sick that may affect the healing process. (2mks)
   • Nutritional needs for example doing exercises
     
   • Physical needs for example doing exercises
     
   • Social needs ie encourage presence of loved ones around them, conversation with them.
     
   • Emotional needs ie helping them to be optimistic, cheerful attendance.
6. Mention TWO qualities of a good suitcase. (2mks)
   
   • It should be lockable to prevent the clothes from dust.
     
   • It should be smoothly finished to avoid tearing clothes.
     
   • It should be large enough to avoid creasing clothes.
     
7. State TWO advantages of plastic kitchen equipment. (2mks)
   
   • They are light in weight
     
   • They are versatile as they can also be used for keeping food in the refrigerator
     
   • They are hard wearing
     
   • Come in variety of colours
8. Suggest TWO conditions which encourage breeding of cockroaches in the home. (2mks)
   
   • Poor lighting
     
   • Dirty environment
   • Warm environment
     
   • Food spills on the floor
9. Suggest TWO ways of improving flavor in food. (2mks)
   • Choosing an appropriate method of cooking to develop natural flavor of food example frying food.
   • Use of highly flavoured ingredients vegetables such as garlic coriander leaves
   • Use of highly flavourings, usually in foods that lack flavor such as herbs, spices and essences
10. State THREE factors which influence layout plan in garment construction. (3mks)
    • Size of the fabric
    • Design of the garment
    • Pattern prints on the garment.
11. State TWO factors other than poverty that may lead to scarcity of food in the home. (2mks)
    • Drought
    • War
    • Migrations
    • Corruption
    • Floods
12. Mention TWO limitations of buying a house. (2mks)
    • The buyer is not included in the decision – making concerning the design of the house.
    • It might turn up to be expensive than building
    • One cannot move to another house in case the conditions around the house become unfavourable.
    • Repair and renovations of the house are entirely the responsibility of the owner
13. Give reasons for coating some foods before frying. (2mks)
    • Food is coated to avoid overcooking on the outer part.
    • Food is coated to avoid becoming soggy after frying
    • Food is coated to enhance its appearance on frying
14. State THREE reasons why cabbage should not necessarily be cooked.
    • Cooking destroys vitamin C
    • Cooking gives it an inferior colour
    • It has a superior flavor when raw.
15. State THREE points on the care of guards and calabashes. (3mks)
    • Do not use harsh abrasives while cleaning them.
    • Avoid extreme temperature to avoid warping
    • Avoid soaking them in water to prevent them from softening.
16. Suggest TWO reasons that may lead to a mother giving birth to a deformed baby.
    • Smoking during pregnancy
    • If the mother is past 35 years of age.
    • Taking of un-prescribed drugs during pregnancy
    • Drinking alcohol during pregnancy.
17. Give TWO methods of cooking meat where the nutrients are best preserved. (2mks)
    • Oven roasting
    • Grilling
    • Steawing
18. State TWO reasons for serving soup to the sick (2mks)
    • To replace lost water through sweating and urination
    • To replenish lost nutrients
    • To allow easy digestion.

SECTION B (20 MARKS).

This question is compulsory.

19.  You have been left at home and required to carry out some odd jobs. Describe how you would:\
    
    1. Clean a hurricane lamp.
       
       • Protect the working surface to avoid stains ( ½ mks)
         
       • Dismantle the lamp and remove the movable parts. ( ½ mks)
         
       • Empty the paraffin in a dry container ( ½ mks)
       • Dust the lamp using a dry fluffy cloth ( ½ mks)
         
       • Use a stick to remove soot ( ½ mks) from the chimney vent holes ( ½ mks)
         
       • Use warm water ( ½ mks) soapy water and soft abrasive ( ½ mks) to clean the lamp starting with metal chimney. ( ½ mks)
         
       • Dry it with a dry non-fluffy material to remove all traces of water and to avoid watermarks. ( ½ mks)
         
       • Clean the glass chimney in warm soapy water ( ½ mks) gently with a soft.
         
       • Rinse in water ( ½ mks) severally to remove all the soap ( ½ mks)
         
       • Keep the chimney on a safe place to dry ( ½ mks) use a dry cloth to buff ( ½ mks)
         
       • Rinse the oil reservoir with a little oil ( ½ mks)
         
       • Reassemble the lamp ( ½ mks)
         
       • Refill the lamp with paraffin ( ½ mks)
         
       • Keep the lamp in a safe place ( ½ mks)
         
       • Clear the working are ( ½ mks) Max (8 marks)
    2. Laundering a nylon party dress.
       
       • Shake the dress to remove loose dirt. ( ½ mks)
         
       • Mend the dress where necessary ( ½ mks)
         
       • Use warm soapy ( ½ mk) water to clean the dress using kneading and squeezing ( ½ mks) and light – rubbing method. ( ½ mks)
         
       • Rinse the dress in warm water ( ½ mks) into which fabric conditioner has been added ( ½ mks) to reduce static electricity effect.
         
       • Drip-dry the dress ( ½ mks) on the clotheline well secured with pegs under the shade. ( ½ mks)
         
       • Finish by ironing ( ½ mks) with a warm iron ( ½ mks)
         
       • Air, ( ½ mks), fold ( ½ mks) and store ( ½ mks) Max ( 8marks)
    3. Cleaning of a water glass
       • Rinse off any dirt in warm water ( ½ mks)
       • Wash in warm soapy ( ½ mks) water using a soft Cloth or sponge (1mk)
       • rinse in clean water ( ½ mks)
       • Drip dry on a rack ( ½ mks) buff ( ½ mks) with a dry lintless cloth ( ½ mks)
         Max (4marks)

SECTION C (40 MARKS).

Answer only two questions from this section. Each question carries 20 marks.

20.  
    1. List four ways in which the lower edge of a short sleeved blouse can be finished decoratively.   (4mks)
       
       • use of lace
         
       • binding it with a different colour of strip.
         
       • Use of a frill
         
       • Use of elastic
         
       • Use of a ribbon
    2. Discuss the factors which contributed to a well –made hem. (6mks)
       
       • The raw edges should be well concealed.
       • The stitchery should be correct and firmly done.
         
       • The stitches should be inconspicuous on the R.S unless decorative.
         
       • The hem should be even in depth.
         
       • The stitches should not be very tight
         
       • The hem should be press at flat
    3. Mention and explain five main colour schemes used in the inerior decoration. (6mks)
       
       • Monochromatic scheme; (1) one colour plan where one colour is used (1) together with its tints and shades for example, red, pink and maroon.
         
       • Analogous colour scheme; (1) use of colours directly opposite each other in the colour wheel. (1)
         
       • Complementary colour scheme; (1) use of colours directly opposite each other in the colour  wheel. (1)
         
       • Triad harmonies; (1) use of cool colours that form a triad on the colour wheel for example the primary colours. (1)
    4. Discuss four qualities of a good bath helter. (4mks)
       
       • It should have the stepping stone
         
       • It should have good drainage
         
       • It should be away from the house
         
       • Should be built next to the latrine
21.  
    1. Factors to bear in mind when making stitches. (8mks)
       
       • Do not use a very thick needle to avoid leaving holes on the garment.
         
       • The colour should match that of the garment unless a decorative effect is desired
         
       • The stitches should be continuous to ensure firmness.
         
       • The stitches should be neatly done and inconspicuous on the R.S
         
       • The tension should be correct according to the weight of the fabric.
       • The stitches should be straight.
    2. Factors that determine enjoyment of a meal. (4mks)
       • The methods of cooking used.
       • Garnishing the food
       • The method of food presentation
       • Proper favouring of the food
       • Enhancing the colour of the food
    3. Precautions to take when using reheated dishes (4mks)
       • It should be reheated properly to avoid contamination
       • It should not be heated more than once
       • If frozen, it should be handled in high hygienic standards to avoid contamination.
       • It should be sliced thinly before freezing.
       • It should be portioned according to servings before storing.
    4. Effects of using light blue and cream colours in a room. (4mks)
       • Light blue :
         • makes the room appear cool
         • Makes the room to a appear small
       • Cream :
         • makes the room appear large
         • Makes the room appear warm
22.  
    1. Precautions to bear in mind when preparing pastry. (4mks)
       • the ingredients should be weighed accurately
       • the mixture should be kept as cool as possible so that on cooking gases expand as much as possible to give light results
       • a mixture of lard and margarine or butter gives better results
       • the pastry should always be rolled on a lightly floured surface with short and forward strokes.
       • It should be baked in a fairly hot oven
       • All measure liquids should be added at once to give even texture
    2. Fatigue can be avoided when undertaking household activities. (5mks)
       • Plan all the activities
       • Use labour saving equipment where possible
       • Start with heavy duties first
       • Allocate time for resting
       • Use warm water in washing and cleaning for faster removal of dirt
    3. Practices needed for management of malaria. (5mks)
       • Draining all stagnant pools of water around the homes
       • Clearing bushes around the home
       • Enhancing general sanitation
       • Putting fish in the ponds to destroy the breeding sites for mosquitos
       • Sleeping under a mosquito net
    4. Reasons why the elderly are classified as special in the home. (6mks)
       • Loss of teeth which, which hinders elderly person from eating foods which require chewing
       • Reduced/ decreased level of digestive juices leading to slow digestion
       • Reduced sense of taste and smell resulting in low appetite
       • Reduced physical activity
       • Decreased rate of absorption
       • Low rate of metabolism