Home Science Paper 3 Questions and Answers - Eagle II Joint 2021 Mock Exams

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INSTUCTION TO CANDIDATES 
PRACTICAL TEST SESSIONS 1 ¼ HOURS 
  1. Read the text carefully 
  2. Write your name and index number on every sheet of paper used 
  3. Textbooks and recipes may be used during planning sessions 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 material at the end of the planning session
  6. You are not allowed to bring additional notes to the practical session
Planning session 30 min 
For each task listed below use a separate piece of paper and a carbon paper to duplicate copies then proceed as follows:
  1. Identify the dishes and write down their recipe 
  2. Write down your order of work 
  3. Make a list of food stuffs, equipment and cleaning materials you require.
Your father’s friend is visiting your home. Prepare cook and present a three course breakfast for the two. Use the ingredients below
 
INGREDIENTS
  • Irish potatoes/sweet potatoes/wheat flour
  • Weetabix/ cornflakes
  • Sorghum flour/ millet flour
  • Bread
  • Onion
  • Carrot
  • Egg/ sausage
  • Sweet pepper/ tomatoes
  • Fat/oil
  • Sugar
  • Salt
  • Milk
  • Fruit in season
  • Tea/ cocoa/ chocolate
  • Cabbage/ lettuce


MARKING SCHEME

S.NO

AREAS OF ASSESSMENT

MAX SCORE

SCORE

REMARKS

1

PLAN

     
 

Recipe

     
 

Availability

1

   
 

Correct quantities

1

   
 

Suitability of the menu

1

   
 

ORDER OF WORK

     
 

Availability

1

   
 

Correct sequencing

1

   
         
 

LIST OF FOOD STUFFS AND EQUIPMENT

     
 

Availability

2

   
 

Adequacy

2

   
 

Appropriateness

2

   
   

11

   

2

PREPARATION

     
 

Correct procedure

     
 

Cereal

2

   
 

Protein

2

   
 

Vitamin

2

   
 

Beverage

2

   
 

Carbohydrate

2

   
 

Method of cooking at least two

2

   
   

12

   
 

Quality of the results

     
 

Cereal

2

   
 

Vitamin

2

   
 

proteins

2

   
 

Beverage

2

   
 

Carbohydrate

2

   
   

10

   

3

PRESENTATION

Utensils

     
 

Appropriate

2

   
 

Clean

2

   
 

Centre piece

1

   
 

Garnishes

1

   
 

General impression

2

   
 

Table setting

1

   
   

9

   

4

GENERALLY

     
 

HYGIENE

     
 

Personally[1] Food[1]

2

   
 

Economy of resources

Water[1]food[1]fuel[1]materials[1]

4

   
 

Clearing up during and after work

2

   
   

8

   
 

GRAND TOTAL

50

   

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