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Home Science Paper 2 Questions and Answers - Bondo Mocks 2021 Exams

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INSTRUCTIONS

Answer all questions in section A and B and any two questions from section C

SECTION A (40 MARKS)

(Answer ALL questions)

Name two methods of managing fullness worked by folding the material. (1 mark)
Mention two processes which must be completed before fixing cuffs. (2 marks)
Mention two ways of unblocking a blocked kitchen sink. (2 marks)
State two uses of pockets in garments. (1 mark)
Outline two methods of managing hems in garments. (2 marks)
Give four uses of facings in garment construction. (2 marks)
Mention four uses of vinegar in food cookery. (2 marks)
State two reasons for standing pancakes batter mixture before cooking. (2 marks)
Name two cellulosic fibre. (1 mark)
Give two functions of melanin pigment found in the skin. (2 marks)
Mention three results of burning test carried out on cotton fibre. (1½ marks)
List four factors which affect the efficiency of a detergent. (2 marks)
Give the difference between temporary and permanent hardness of water. (2 marks)
Give the names of the following vitamins (2 marks)
1. Vitamin A ……………………………..
2. Vitamin E ……………………………..
3. Vitamin D ………………………………
4. Vitamin K ………………………………
Mention four types of information found on receipts and invoices for any goods sold. (2 marks)
Mention four agencies dealing with consumer protection. (2 marks)
State two qualities of a good tape measure. (1 mark)
Differentiate between advancing and receding colours. (2 marks)
What do you understand by the term ‘pickling’ (2 marks)
Give four reasons for using floor covering in house. (2 marks)
State three factors that influence a layout plan in garment construction. (3 marks)
Give three reasons why fruits and vegetables are blanched before freezing or drying. (1½ marks)

SECTION B (COMPULSORY) (20 MARKS)

Your mother has been invited to attend a regional women’s conference. She has asked you to help her in the preparation. Describe how you would:
1. Clean a muddy black leather shoes without laces. (9 marks)
2. Clean a plastic soap dish (5 marks)
3. Launder her silk scarf. (6 marks)

SECTION C (40 MARKS)

(Answer any two questions from this section)

1. Outline four guidelines to follow when choosing flowers for a flower arrangement. (4 marks)
2. Outline four ways of ensuring that a sleeve is well set. (4 marks)
3. Explain four factors a family should bear in mind to ensure proper nutritional status for its member. (8 marks)
4. State four points to bear in mind when cutting button holes. (4 marks)
1. Suggest with reasons four advantages of Home-based care of the sick. (4 marks)
2. Describe the preparation of a shirt collar for attachment to a garment. (Include diagrams). (8 marks)
3. Explain how flour mixtures are raised in the following methods:-
  1. Physically (3 marks)
  2. Biologically (3 marks)
4. Identify four reasons for skipping of machine stitches during stitching. (2 marks)
1. Define and give the reasons for the following construction (6 marks)
  1. Stay stitching
  2. Under stitching
  3. Grading/ layering
2. Explain the preparation and attachment of a square patch pocket. Include diagrams (8 marks)
3. Explain three factors that might lead to the birth of a deformed baby. (6 marks)

MARKING SCHEME

SECTION A

Name two methods of managing fullness worked by folding the material. (1mk)
- Darts
- Pleats
- tucks
Mention two processes which must be completed before fixing cuffs. (2mks)
- The sleeve seam
- Continuous wrap opening
- Control of fullness at the sleeve edge
Mention two ways of unblocking a blocked kitchen sink. (2mks)
- Pouring down boiling water
- Using a sink rubber plunger
- Try to unscrew the U-bend
State two uses of pockets in garments. (1mk)
- Functional – Putting small items
- Decorative purpose
- Style feature
Outline two methods of managing hems in garments. (2mks)
- Pre-shrinking
- Making small dart / pleat at regular intervals
- Using crossway strip/ bias binding
Give four functions of facings in garment construction. (2mks)
- To neaten raw edges
- To decorate the garment
- To provide enough thickness for attaching fasteners
- To shape and give body
Mention four uses of vinegar in food cookery. (2mks)
- To add flavor to the food
- To prevent oxidation of some vegetables such as carrots
- Used as a preservative in pickles
- Used as a tenderizing agent for rough cuts of meat
- Used as an ingredient in salad dressing
State two reasons for standing pancake batter mixture before cooking. (2mks)
- To allow starch grains to swell, bust and absorb liquid
- To allow even- quick cooking
- To allow air bubble to escape
Name two cellulosic fibre. (1mk)
- Cotton
- Linen
- Jute
Give two functions of melanin pigment found in the skin. (2mks)
- Protect the skin from ultra-violet rays from the skin
- Gives skin its colour
Mention three results of burning test carried out on cotton fibre. (1½mks)
- Burns with a bright yellow flame
- Smells like burnt paper
- Leaves grey ashes
List four factors which affect the efficiency of a detergent. (2mks)
- Builders added
- Whether the water is hard or soft
- Washing time
- Mechanical action
- Temperature of water used
Give the difference between temporary and permanent hardness of water. (2mks)
- Temporary hardness is caused by calcium bicarbonate or magnesium bicarbonate in solution while permanent hardness is caused by sulphates or chlorides of calcium and magnesium
Give the names of the following vitamins (2mks)
1. Vitamin A Retinol
2. Vitamin E Tocopherol
3. Vitamin D Cholecalciferol
4. Vitamin K Phylloquinone
Mention four types of information found on receipts and invoices for any goods sold. (2mks)
- Names and address of the seller
- The date of sale
- The exact description of the goods
- The quantity of the goods sold
- The prize charged
Mention four agencies dealing with consumer protection. (2mks)
- Kenya Consumer Association
- Kenya Bureau of Standards (KEBS)
- Price control department
- Weights and measures
- Public health
- Foods and drugs Act
- NACADA (National Authority for the Campaign against Alcohol and drug abuse)
State two qualities of a good tape measure. (1mk)
- Should have metal ends
- Clearly marked on both sides
- Firmly woven or plastic coated to prevent fraying
Differentiate between advancing and receding colours. (2mks)
- Advancing colours are colours that make a room or a figure appear larger/give an illusion of nearness
- Receding colour makes a room or figure appears smaller/give an illusion of distance
What do you understand by the term ‘pickling’ (2mks)
- This is a method of preserving food where the food is soaked in brine or acid solution such vinegar and acetic acid
Give four reasons for using floor covering in a house. (2mks)
- For decoration
- For warmth
- To reduce noise
- To make floor less slippery
- To cover ugly flour
State three factors that influence a layout plan in garment construction. (3mks)
- The size of the fabric
- The type of fabric
- The design / style of the garment
- The pattern print on the fabric
- The number of pattern pieces
Give three reasons why fruits and vegetables are blanched before freezing or drying. (1½mks)
- To retain the colour
- To retain nutrients
- To reduce bulk
- To kill micro-organisms
- To stop enzymes action

SECTION B

Your mother has been invited to attend a regional women’s conference. She has asked you to help her in the preparation. Describe how you would:
1. Clean a muddy black leather shoes without laces. (9mks)
  - Protect the working surface (½)
  - Scrap off the mud using a blunt stick or mud scrapper (½)
  - Dust the shoes using a soft dry duster (½)
  - Wipe outside and inside (½) using a soft duster/cloth ( ½) wrung out of warm soapy water (½)
  - Rinse using a cloth wrung from clean warm water (½) to remove soap and dirt
  - Leave for some time to dry (½) while stuffed (½)
  - Remove the stuffing and apply black polish/cream (½) using shoe brush/rag sparingly (½) and evenly (½) on all leather parts
  - Leave for a few minutes for the polish/cream to set (½)
  - Brush/rub (½)the shoe firmly with the shoe brush/rag
  - Use a clean fluffy cloth to buff (½) the shoes and bring out the gloss (½)
  - Stuff before storage (½)
  - Clear the working surface (½)
2. Cleaning a plastic soap dish (5mks)
  - Remove any soap particles to ease cleaning (½)
  - Clean in warm soapy (½) water using a brush/scouring pad (½) to remove dirt (½)
  - Rinse in warm water (½) to remove soap and dirt (½)
  - Final rinse in cold water (½) to freshen (½)
  - Dry thoroughly with a dry cloth (½)
  - Store in a clean place (½)
3. Launder her silk scarf. (6mks)
  - Wash in warn soapy (½) water using kneading and squeezing method (½)
  - Rinse in warm water (½) to remove soap and dirt (½)
  - Final rinse in cold water (½) into which methylated spirit (½) is added to give a crispy and lustrous finish (½)
  - Squeeze out excess water (½)
  - Fold in a towel, squeeze out moisture (½ )
  - Use moderately hot iron ( ½) on the W.S ( ½)
  - Air to dry completely. Fold and store ( ½)

SECTION C

1. Outline four guidelines to follow when choosing flowers for a flower arrangement. (4mks)
  - Choose fresh flowers
  - Make sure that foliage is clean
  - Choose a mixture of flat and pointed flowers
  - Avoid scented flowers as some people may be allergic to them
  - Avoid choosing too many flowers in full bloom as they wither quickly
2. Outline four ways of ensuring that a sleeve is well set. (4mks)
  - Proper matching of notches
  - Side seams and under arm seam should match
  - Top of crown should match the shoulder seam
  - Even distribution of fullness at the crown
  - Smooth stitchery round the arm hole
  - Proper transfer of pattern markings
  - All seams should be properly finished before attaching the sleeve
3. Explain four factors a family should bear in mind to ensure proper nutritional status for its member. (8mks)
  - Budgeting family finance well to cater for food so as to avoid starvation
  - Planning meals so as to consider the nutritional requirements for each member
  - Using food of high nutritional; value e.g. first class proteins
  - Using correct method during food preparation so as to conserve nutrients
  - Proper storage of food to avoid spoilage
4. State four points to bear in mind when cutting button holes. (4mks)
  - Cut on straight grain
  - Do not cut the stitches if holes are cut after stitching
  - Use a seam ripper to cut
  - Cut vertical or horizontal button holes depending on the strain
  - The width of the button hole is equal to the diameter of the button plus 3mm
  - Vertical button holes lie on the CF line while the horizontal ones extend 3mm beyond the CF line
1. Suggest with reasons four advantages of Home-based care of the sick. (4mks)
  - It caters for those who lack funds for hospitalization
  - Elderly people prefer to be nursed at home in a family environment
  - It is cheap especially for illnesses that are not life threatening
  - Patients are not exposed to other infections
  - Patients receive emotional support from family members
2. Describe the preparation of a shirt collar for attachment to a garment. (Include diagrams). (8mks)
  - Cut the collar, under collar and √ ½ interfacing according to the pattern
  - Transfer the pattern markings required √ ½
  - Apply the interfacing on the W.S of the collar leaving the seam allowance √ 1
  - Place the collar and under collar together with the R.S facing. Match the raw edges, fitting lines and notches √ 1
  - Pin and tack along the fitting line, leave the lower edge √ ½
  - Remove pins and machine the sides and the top edge √ ½
  - Trim and layer the seam allowance √ ½
  - Snip the curved section of the collar and clip the pointed edges √ ½
  - Turn the collar to the R.S and knife edge √ ½
  - Press and top-stitch round the edge for a neat finish √ ½
3. Explain how flour mixtures are raised in the following methods:-
  1. Physically
    - Steam raises mixtures by physical action
    - When water in a mixture reaches boiling point steam is produced
    - Steam forced its way through the mixture the gluten strands in the mixture stretch and set holding the mixture in that raised form
    - This required a high proportion of liquid and a high temperature
  2. Biologically
    - Yeast cells are used to produce carbon (IV) oxide
    - When yeast cells are exposed to warmth, sugar and moisture fermentation occurs giving carbon (IV) oxide and alcohol
    - During cooking the carbon (IV) oxide raised the flour mixture while the alcohol escapes
4. Identify four reasons for skipping of stitches during stitching. (2mks)
  - The fabric is pulled during machining
  - The needle is incorrectly inserted
  - The fabric is too thick for the needle
  - The needle is too fine for the thread
  - Machine not oiled
1. Define and give the reasons for the following construction (6mks)
  1. Stay stitching
    - This is a temporary stitching done on curved sections to prevent the garment from stretching out of shape
  2. Under stitching
    - This is the stitching done from the R.S of the facing close to the stitching line to prevent it from rolling to the R.S of the garment
  3. Grading/ layering
    - It is cutting seam allowance to different widths to prevent bulkiness
2. Explain the preparation and attachment of a square patch pocket. Include diagrams (8mks)
  - Press the seam allowance of the pocket sides to the W.S √ ½
  - Prepare a pocket hem and tack in position √ ½
  - Fix the hem using plain hem or machine stitches √ ½
  - Press the seam allowances of the lower edge to the W.S and mitre the corners √ 1
  - Place the pocket on the garment and pin into the correct position √ ½
  - Tack the sides and lower edge leaving the mouth of opening open √ 1
  - Machine the pocket close to the fold √ ½
  - Reinforce the top of the pocket by either stitching back 1.25cm – 2cm or by a triangle or rectangle of machine stitching √ 1
3. Explain three factors that might lead to the birth of a deformed baby. (6mks)
  - Smoking during pregnancy
  - If the mother is past 35 years of age and a baby for the first time
  - Taking of unprescribed drugs during pregnancy
  - Drinking alcohol during pregnancy
  - Exposure to radioactive rays in pregnancy