Home Science Paper 3 Questions and Answers - Mathioya Mock Exams 2022

Share via Whatsapp

« Previous Topic
Home Science Paper 1 Questions and Answers - Mathioya Mock Exams 2022

Download PDF for future reference Get on Whatsapp for 50/-

Questions

PRACTICAL

PLANNING SESSION: 30 minutes

PRACTICAL TEST SESSION: 1 ¼ hours

Instructions to candidates

Read the test carefully.
No stationary is provided.
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 practical session.
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.
Candidates should check the question paper to ascertain that both papers are printed as indicated and that no page is missing.
Candidates should answer the question in English.

THE TEST
Your friend spent the night at your house. Using all the ingredients listed below, prepare, cook and present two suitable items for breakfast for two of you. Include a beverage.

Ingredients

Fats/oil
Salt
Eggs
Sugar
Cocoa/tea leaves
Plain wheat flour/bread
Margarine
Milk
Arrow roots

Planning session: 30 minutes
For each task listed below, use separate sheets of paper and make duplicate copies using carbon paper.
Then proceed as follows;

Identifies the dishes and write the recipes
Write your order of work
Make a list of the foodstuff and equipment you will require.

Marking Scheme

	PLAN OF ASSESSMENT	MAX SCORE	ACTUAL SCORE	REMARKS
1	PLAN
	Recipes
	Available Correct quantities appropriate choices	1½ 2 1½
	Order of work
	Available Proper sequencing(written) Ability to follow order of work dovetailing	1 2 1 2
	List of foodstuffs and equipment
	Available Adequate Appropriate	2 2 2
Sub total		17mks
2	PREPARATION
	Correct procedure and cooking
	Item1 Item 2 Beverage method of cooking (at least2)	4 4 3 2
	quality of results
	item 1 item 2 beverage	1 1 1
Sub total		16 marks
3	PRESENTATION:
	Utensils
	Appropriate Cleanliness Table layout; Use of well laundered table cloth Correct placement of cutlery (1) and crockery(1) -Center piece -General impression -Personal - food hygiene	1 1 1 2 1 1 1 1
Sub total		9 marks
4	ECONOMY OF RESOURCES
	Water Food Fuel Cleaning Materials	1 1 1 1
Sub total		4 marks
5	CLEARING UP
	During work After work	2 2
Sub total		4 marks
TOTAL		50 marks