Home Science Paper 3 Questions and Answers - KCSE 2022 Mock Exams Set 1

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INSTRUCTION TO CANDIDATES
  1. Read the test carefully
  2. Write your name and admission number on every sheet of paper used
  3. Textbooks 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 allowed to take away ONLY your reference materials at the end of the planning session
  6. You are not allowed to bring additional noted to the practical session.

QUESTIONS

THE TEST

You are staying with your sister who has recently delivered through caesarean section. Using all the ingredients listed blow, prepare cook and serve suitable lunch for the two of you. In addition prepare a suitable nutritious drink.

INGREDIENTS

  • Milk
  • Sugar
  • Irish potatoes/Green bananas/Rice
  • Green grams/Lentils/Liver
  • Salt
  • Oil/Cooking fat
  • Coriander
  • Tomatoes
  • Carrots
  • Onions
  • Cabbage/Green leafy vegetables
  • Fruit in season 

PLANNING SESSION- 30 MINUTES
Use separate sheets of paper for each tasks listed below and a carbon paper to make duplicate copies. Then proceed as follows:

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

MARKING SCHEME

 

AREA OF ASSESSMENT

MAXIMUM

SCORE

ACTUAL SCORE

REMARKS

1

PLAN OF WORK
Identification of tasks (1)
Correct menu (1)
Recipes

  • Available (2)
    • Well written (2)

Order of work

  •  Available (1) 
    • Proper sequencing (1)
    • Dovetailing (2)

List of equipment and materials

  • Available (1)
  • Adequate (1)
  • Appropriate (1)

List of foodstuffs

  • Available (1)
  • Adequate (2)

1

1

 

4

 

 

4

 

 

3

 

3

 

 

 

 

16

 

 

2

PREPARING AND COOKING OF LUNCH AND DRINK
Manipulative skill for:

  • Protein  (2)
  • Carbohydrate (2)
  • Vegetable (1)
  • Drink  (1)

Correct cooking of

  • Protein dish(2)
  • Carbohydrate dish (2)
  • Vegetable (1)

 

2

2

1

1

2

2

1

 

 

 

 

11

 

 

3

QUALITY OF RESULTS

  • Protein dish (1)
  • Carbohydrate dish (1)
  • Vegetable (1)
  • Drink (1)

1

1

1

1

 

 

 

 

4

 

 

4

 SERVING AND PRESENTATION

  • Use of clean (1) well laundered table cloth(1)
  • Use of clean serving dishes (1)
  • Cooked items correctly served ( ½) and drink correctly served ( ½ )
  • Dishes not smudged (1)
  • Cruets provided (1)
  • Presence of a centre piece (1)
  • Overall  presentation of packed food (2)

2

1

1

1

1

1

2

 

 

 

 

9

 

 

 

GENERAL

  • Hygiene
    • Personal (1)
    • Food (1)
    • Equipment (1)
  • Economy of resources
    • Water  (1)
    • Food (1)
    • Fuel (1)
  • Clearing up
    • During work (2)
    • After work (2)

3

 

 

 

3

 

 

 

4

 

 

 

 

10

 

 

 

Grand total to be divided by 2

50/2

 

 


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Read 1455 times Last modified on Thursday, 22 September 2022 13:02
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