- Read the test carefully.
- Write your name and Index number on every sheet of paper used.
- Text books and recipes may be used during the planning session as reference materials.
- You will be expected to keep to your order of work during the practicalsession.
- You are only allowed to take away your reference materials at the end of the planning session.
- You are not allowed to bring additional notes to the practical session.
QUESTIONS
- Rice/ wheat flour/ ugali flour
- Beef/ chicken/ fish
- Vegetables in season
- Pineapples
- Sweet Bananas
- Lemon
- Mellon
- Sugar
- Tomatoes
- Salt
- Oil/ fat
- Onions
- Seasoning (Roiko, mixed spice e.t.c)
- Identify the dishes and write down the recipe.
- Write down your order of work.
- Make a list of the food stuff and equipment you will require.
MARKING SCHEME
AREAS OF ASSESSMENT |
MAX SCORE |
ACTUAL SCORE |
REMARKS |
1. Plan recipe
Order of work
List of food stuffs, materials and equipment
|
1 1 1 ½ ½ 1 1 ½ |
||
Sub-Total |
6 ½ |
||
2. Preparation correct procedure
Quality of results
|
1 1 1 1 1 1 1 1 ½ 1 |
||
8 ½ |
|||
3. Presentation utensils
|
1 1 1 ½ ½ |
||
Sub Total |
4 |
||
4. General Hygiene
|
1 1 |
||
Sub Total |
2 |
||
5. Economy of resources
|
½ ½ ½ ½ |
||
Sub Total |
2 |
||
6. Cleaning up
|
1 1 |
||
Sub Total |
2 |
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