Home Science Paper 1 Questions and Answers - Londiani Joint Mock Exams 2022

INSTRUCTIONS TO CANDIDATES

1. Write your name and index Number in the spaces provided
2. This paper consists of THREE sections: A,B and C
3. Answer ALL the questions in sections A and B and any TWO questions from section C in the spaces provided

FOR EXAMINER’S USE ONLY

QUESTIONS

SECTION A (40 MARKS)
Answer ALL the questions in this section in the spaces provided

1. Give the functions of following needle work tools: ( 2 marks)
   1. Bodkin:
   2. Seam ripperr:
   3. Stilettor:
   4. Pinking shear:
2. Name two diseases for each that are immunizable, and caused by ( 2 mks)
   1. Virus:
   2. Bacteria:
3. State two characteristics of fabrics which produce static electricity 2mks
4. Name four methods of steaming food 2 mks
5. Why are fats referred to as “Shortening” in baking? 1 mks
6. State four qualities of a well made seam 2 mks
7. Give the effects of heat on fruits 2mks
8. Which nutrients are necessary for the manufacture of red blood cells 2 mks
9. Differentiate between “wear” and “Tear” 2 mks
10. Identify three areas in which a shirt is different from a blouse 3 mks
11. State three disadvantages of flats/apartments
12. List four functions of teeth ( 2mks)
13. State the causes of looped stitches when machining 2mks
14. Give three reasons for interfacing collars ( 3mks)
15. State four dangers of poor ventilation in a room (2mks)
16. Lists six agencies that deal with consumer protection (3 mks)
17. Differentiate between spotting and sponging in laundry ( 2mks)
18. A child has been cut by a barbed wire while playing Name the disease the child should be Immunized against and the vaccine which should be administered ( 2 mks)
19. How can you identify cotton using burning test? ( 1 mks)

SECTION B (20MARKS)
( COMPULSORY )

20. Your mother is to spend a weekend with you in town
    1. Describe the procedure you would follow to launder her non – fast coloured cotton lesso ( 8 mks)
    2. Outline procedures you would follow to make her bed (7mks)
    3. Describe procedure of cleaning a wooden chopping board ( 5 mks)

SECTION C ( 40 MARKS)
Answer any TWO questions from this section in the spaces provided at the end of this section

21.                      
    1. Discuss ways of managing the following breastfeeding problems
       1. Mastitis (2 mks)
       2. Cracked nipples ( 2mks)
       3. Inverted nipples ( 2mks)
    2. Giving examples, list three methods of reheating food ( 6 mks)
    3. Describe how to attach a lace on the lower edge of a skirt using an overlaid seam ( 8mks)
22.                                      
    1. List four uses of tomatoes in cookery ( 4 mks)
    2. Explain four points to consider in flower arrangement (8 mks) c) Describe the following preparations in garment construction
       1. Pattern preparation (2 mks)
       2. Fabric preparation (2mks)
       3. Laying the pattern pieces (2mks)
       4. Transfer of pattern markings (2 mks)
23.                                
    1. List five methods of preserving food (5 mks)
    2. Explain five points to consider when attaching fastenings on a garment (5mks)
    3. State qualities of a good ironing surface (5 mks)
    4. Give five reasons for finishing edges (5 mks)

MARKING SCHEME

1. Give the functions of the following needle work tools. ------------- ( 2 marks)
   1. Bodkin
      Threading elastic cords , ribbons and taps
   2. Seam ripper
      Removing unwanted stitches cutting button holes.
   3. Stiletto
      Making holes and eyelets
   4. Pinking shear
      Neatening raw edges
2.                    
   1. Hepatatis B
      • Poliomyelitis
      • Measles
      • Hamophilus Influenza type B.
      • Yellow fever any ½ = 1mk
   2. Tuberculosis
      Diptheria
      Whooping Cough/ Pertusis
      Tetanus any 2 x ½ = 1mk
3. They cling to the body
   They produce static charges any 2 x 1 = 2mks
4.                        
   1. Plate method
   2. Bowl steaming method
   3. Using a steamer
   4. Using a colander. 4 x ½ = 2mks
5. Fats help to shorten flour mixtures by breaking the gluten strands 1 x1 =1mk
6.                      
   • Should be flat ( well pressed).
   • Strongly be stitched to last long
   • Accurately stitched to maintain a good line so that the drape and shape are retained.
   • Neatly stitched to enhance the appearance.
   • Matched where they cross or meet each other.
7.                    
   • Heat destroy vit C.
   • Changes the flavour of fruits.
   • Fruits become sorft and soggy thus not appealing. 1 x 3 = 3mks
8.                  
   • Protein - Vit B12
   • Iron
   • Vit C 4 x ½ = (2 Mks)
9. Wear – refers to thinning or weakening of a section of a garment or household article. 1 x 1 = 1mk
   Tear – Is a hole found on any part of a garment or household article. 1 x 1 =1mk
10. Buttons are fastened left over right while the shirt is right over left.
    Pocket for shirt the pocket is on the left hand side. While the blouse is right hand side.
    Princess lines and trimmings forblouse but shirts don’t have. (Any other) 1 x3 = 3 mks
11.                      
    • If not sound proof, noise from neighbouring units can be disturbing.
    • Climbing stairs can be firing for those living is upper floor, elderly and physically challenged.
    • Pests can crawl from one house unit to another.
    • Difficult to keep shared compound clean.
    • Children, elderly and physically challenged can easily fall down the staircase.
12.                      
    • Aid in speech.
    • add to facial appearance and expression.
    • Chewing food / break down for easy swallowing.
    • Initial stages of digestion. 4 x ½ = 2 mks
13.                
    • Incorrect threading.
    • Upper or lower tension too loose.
    • Tension not balanced. 1x 2 =2 mks.
14.                  
    • Crease resistant.
    • Prevent stretching or sagging
    • Increase the life of a collar.
    • add warmth
    • to add firmness
    • to give attractive appearance any 3 1 x 3 = 3 mks.
15.              
    • Suffocation and fainting.
    • Drowsiness
    • Discomfort
    • Easy transmission of communicable diseases 1x 3 = 3
16.                    
    • Kenya consumer Association
    • Kenya Bureau of standards.
    • Trade description act.
    • Price control department
    • Food and drugs act.
    • Public health act.
    • Weight and measures act. 6 x ½ = 3
17. Sponging - Treatment given to woolen garments/ clothes made of heavy dark, coloured fabrics that are soiled on the surface only.
    Spotting - Treatment given to dark coloured garments which happen to accidentally get soiled on small areas and need to be cleaned immediately.
18. Tetanus - Pentavalent vaccine
    Vaccine - D.P.T – Diptheria Pertursis Tetanus.
19. Cotton burns rapidly in and out of flame with a bright yellow flame while burning it emits the smell of burned paper.
20.                  
    1.                
       • Use a mild detergent
       • Wash very fast ½ in warm ½ soapy ½ water.
       • Using kneading and squeezing ½ method with slight friction ½ .
       • Quickly rise ½ in clean warm water ½
       • Final ½ rinse in clean cold ½ water with salt and vinegar to fix the colour ½
       • Dry ½ in the shade ½ on clothes line secured with pegs.
       • Iron ½ using warm ½ irons. Iron moving away from self.
    2.                
       • Strip the bed. ½
       • Air ½ to freshen
       • Fold and store appropriately ½
       • Put on the under blankets R.S up ½ .
       • On under sheet R.S up ½ wider hem on the head side ½
       • Tack both the blanket and the sheet firmly ½ and mitre ½ the corners.
       • Put the top sheet R.S down ½ or W.S up wider hem at the head side ½
       • Put top blanket R.S up ½ to reach just short of top sheet
       • Tuck and mitre ½ the bottom ends of both blanket and sheet. ½
       • Turn the sheet over the blanket and tuck the sides ½
       • Put the pillowcases on ½ and places the pillow in position
       • Put on the bedspread balancing the overhang. ½ . maximum 14 x ½ = 7 marks.
    3.                                
       • Dust ½ with a clean cloth ½
       • Dip scrubbing brush ½ in warm ½ soapy water ½
       • Scrub ½ along the grain ½ a little part at a time ½ overlapping part.
       • Rinse ½ with a cloth wrung out of warm water ½ .
       • Final rinse in a cloth wrung out of a cold water ½
       • Dry in the shade ½
       • Store appropriately. ½ 16 x ½ = 8
21.            
    1.                                                      
       1.                            
          • Mastitis.
          • Adequate rest
          • warm compress
          • antibiotics
          • Breast support
          • Continued breastfeeding any 2 1x 2 = 2
       2.                
          • Cracked nipples .
          • Put mothers milk on the nipple and allow to dry.
          • Clean the breast before breastfeeding.
          • Expose the nipples to direct sunlight for about
          • 10 -15 minutes. Any 2 1 x 2 = 2
       3.              
          • Inverted nipples
          • Use breast cups in the brassieres the nipples will protrude
          • through the hole in the cup and this helps the nipple to protrude though. 1 x 2 = 2 mks
    2.                            
       1.                             
          • Frying – Croquetes, rissoles, meat, fish cake, frittes and cutlets.
          • Baking - Shepherd’s pie fish, pie and any food enclosed in pastry. 
          • grilling - Au – gratins and scalloped fish.
    3.                      
       • Mark the fitting line on both sections to be joined.
       • Turn the seam allowance on the upper section to the W.S and press
       • Tack along the edge of the fold.
       • Place pin and tack the lace on the fitting line of the under proportion.
       • Place the tacked edge of upper section exactly on the fitting line of under portion of garment R.S up pin and tack in position.
       • Edge stitch by machine or imitation hem stitching and remove tacking.
       • Neaten the raw edges using overcastting or blanket stitches / both turnings together.
       • Press the work.
22.      
    1.                                   
       • Improve the flavour of the food.
       • Improve appearance of the food.
       • add nutritive value when added correctly.
       • Thickens the gravy.
       • Garnishing 1 x 4 = 4
    2.                  
       • Occasion or purpose
       • The colour scheme of the house and the rest of the decoration.
       • The size of the room.
       • The flower vase ( colour, shape, size)
       • The position of the flower arrangement. any 4 explained 8 mks.
    3.                        
       1. Pattern preparation
          • Pattern pieces should be flat if not it should be ironed.
          • Study the symbols on the pattern pieces so as to secure of their placement.
          • Ensure all pattern pieces are available.
       2. Fabric preparation.
          • Graining the fabric.
          • Fold the fabric- both selvedges should meet together to ensure wetts threads are also together on both sides.
       3.                  
          • Transfer of pattern markings
          • Dressmakers carbon paper and Tracing wheel
          • Tailor tacks
          • Pattern makings
          • Tailors chalk.
23.    
    1.                                   
       • Application of heat.
       • Removal of water
       • Exclusion of oxygen.
       • Freezing
       • Adding sugar, salt, sugar acids and chemicals preservatives. 1 x 5 = 5 mks
    2.                    
       • Should be chosen according to the type of fabric.
       • User of the garment.
       • must be sewn on a double fabric.
       • sufficiently distributed and evenly spaced to avoid gaping.
       • Fasteners must be well aligned so that the opening can lie flat when closed. Well explained 1 x 5 = 5
    3.                  
       • Firmly fixed.
       • Padded
       • Easily adjusted
       • Reasonable height
       • Unpolished
       • Stable.
       • Large enough
       • Stand to protect the surface (head proof mat) 1 x5 = 5
    4.                          
       • Decoration.
       • Neatening raw edges
       • Durability
       • Retain shape (firmness)
       • Introduce style features.