Home Science Paper 3 Questions and Answers - Mincks Group of Schools Mock Examinations 2022

INSTRUCTIONS TO CANDIDATES

Read the test carefully.
Use the Booklet provided for all your work.
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 your order of work during the practical session.
You are not allowed to bring additional notes to the practical session.
Previously written plans are not allowed into the examination.
Candidates should answer the questions in English.

QUESTIONS

Your father has been away on a business strip and is coming back home tonight. You have been asked to assist in the preparation of supper as you welcome him back home. Using all the ingredient, prepare, cook and present a two course meal for two

Ingredients

Wheat flour/rice/maize flour
Chicken/fish/beef
Fat/oils
Onions
Tomatoes
Chicken cubes/fish Masala/Beef cube
Green leafy vegetables
Coriander
Capsicum
Royco
Fruits in season

Planning g session – 30 minutes

Use separate sheet of paper for each task below and carbon paper to produce duplicate copies. Then proceed as follows:-

Identify the dishes and write down their recipes
Write down your order of work
Make a list of the food stuffs and equipments you will require.

MARKING SCHEME

POSSIBLE MENU

Fruit salad/fruit juice/fruit punch
Chapatti/boiled rice/ugali
Stewed chicken/beef/fish
Friend spinach/kales

	AREAS OF ASSESSMENT	MAX SCORE	AACTUAL SCORE	REMARKS
1.	PLAN Recipe Availability ( 4x ½ ) Correct quantity (4 x ½ ) Correct choice of menu Order of work Availability Proper sequencing Dovetailing List of food stuffs Availability Adequacy Appropriateness Correct organization of shopping list List of equipment and materials Availability Adequacy Appropriateness	2 2 1 1 1 1 1 2 1 1 1 1 1
	SUB-TOLTAL	16
	SUB-TOTAL	15
	PRESENTATION Utensils Clean Appropriate Table layout Well laundered(1 )table cloth(1) Appropriate centerpiece Correct placement of cutlery and grockery Garnishing General impression	1 1 2 1 1 1 1

	Hygiene Food kitchen personal	1 1 1
	SUBTOTAL	11
4.	ECONOMY OF RESOURCES Water Food Fuel Cleaning materials	1 1 1 1
5.	CLEANING UP During work After work	2 2
	SUB-TOTAL	8
	TOTAL ACTUAL 50/2	50 25