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INSTRUCTION

Answer all the questions in sections A and B and any two questions in section C. In the spaces provided.

QUESTIONS

SECTION A: 40marks – COMPULSORY

Why is breakfast considered the most important meal of the day. (2marks)
State two conditions necessary for the growth of micro-organisms in food spoilage. (1marks)
State three benefits of breastfeeding to a mother. (3marks)
Give two characteristics of a good laundry basin. (2marks)
Identify the correct direction the fell of a dart should face in garment construction (3marks)
1. Front shoulder dart
2. Back waist dart
3. Bust dart
What is a substitute product in the market. (1mark)
State four finishing processes carried out during laundry. (2marks)
State three ways in which waste is disposed economically. (3marks)
List two common stains which can occur in the kitchen. (2marks)
Give two points to note when buying baking tins. (2marks)
Define the term comparative shopping /buying. (1mark)
List two qualities of materials used to freeze foods. (2marks)
Highlight two precautions to take on a limb after a snake bite. (2marks)
State two uses of a fabric conditioner. (2marks)
Name the parts of the sewing machine which makes the fabric to move when stitching. (2marks)
State two roles of gathering in garment construction. (2marks)
Differentiate a casing and a hem. (2marks)
State two causes of obesity. (2marks)
Why is butter unsuitable for frying foods. (2marks)
Mention four uses of eggs in cookery. (2marks)

SECTION B (20MARKS) COMPLUSORY

1. You have been requested by your aunt to assist in carrying out some chores.
2. Describe how to clean her muddy leather shoes with laces in readiness for polishing. (10marks)
3. Outline the procedure to follow when cleaning the toilet. (10 mrks)

SECTION C-40MARKS
ANSWER ANY TWO QUESTIONS FROM THIS SECTION

1. Explain four reasons why it is advisable to buy a luxury sofa set using hire purchase. (8marks)
2. Explain three hygiene practices to observe during food storage. (6marks)
3. Highlight six signs of a child suffering from marasmus. (6marks)
1. Identify six ways of reducing expenditure of food. (6marks)
2. Explain four reasons for ensuring that homes are well lit. (8marks)
3. State six ways of minimizing fatigue while working in the kitchen. (6marks)
1. State six points to observe when hanging clothes in the wardrobe. (6marks)
2. In each case, explain three principles involved in the following methods of food preservation
  1. Canning and bottling (3marks)
  2. Freezing and refrigeration (3marks)
3. Explain four qualities of a well-made in seam pocket. (8marks)

MARKING SCHEME

SECTION A: 40marks

Why is breakfast considered the most important meal of the day.
- The body requires to be supplied with the basic nutrients for the day
- It is taken after the previous days food has been digested and absorbed leaving the stomach empty
  1×2=2marks
State two conditions necessary for the growth of micro-organisms in food spoilage.
- Moisture
- Warmth
- Food
  0.5×2=1mark
State three benefits of breastfeeding to a mother.
- Helps in bonding between mother and child
- Reduces risk of postpartum bleeding/bleeding after delivery
- Reduces chances of getting pre-menopausal breast cancer
- Reduces chances of urinary tract infection
- Reduces chances of pregnancy
- Helps uterus to go back to its position
  1×3=3marks
Give two characteristics of a good laundry basin. (2marks)
- Strong
- Large enough
- Easy to clean
- Deep enough
- Light in weight
  1×2=2marks
Identify the correct direction the fell of a dart should face in garment construction (3marks)
1. Front shoulder dart
  - Centre front
2. Back waist dart
  - Centre back
3. Bust dart
  - Downwards
    1×3=3marks
What is a substitute product in the market.
- Are products that have the same uses as others available in the market e.g. margarine and butter
  1×1=1mark
State four finishing processes carried out during laundry.
- Ironing
- Damping
- Pressing
- Airing
- Folding
  ½×4=2marks
State three ways in which waste is disposed economically.
- Converting it to manure
- Recycling
- Using as animal feeds
  1×3=3marks
List two common stain which can occur in the kitchen.
- Banana sap
- Fruit juice stain
- Tomato stain
- Vegetable stain
- Beverage stain
  1×2=2marks
Give two points to note when buying baking tins.
- Buy from a reliable dealer
- Buy reopened brands as they are a symbol of quality
- Insist on warranty as its an indicator of quality items
- Buy those branded with the label on KEBS.
  1×2=2marks
Define the term comparative shopping /buying.
- Is the practice of comparing qualities of goods offered at different prices and places before buying
  1×1=1mark
List two qualities of materials used to freeze foods.
- Easy to clean
- Waterproof
- Strong
- Easy to handle
- Harmless/safe to use
  1×2=2marks
Highlight two precautions to take on a limb after a snake bite.
- Do not move the limb
- Tie firmly around the limb just above the bite
- Suck out/squeeze out as much blood as possible
  1×2=2marks
State two uses of a fabric conditioner.
- Prevent build up of static electricity
- Makes fabric soft to touch
- Makes ironing easier
- Introduces a pleasant smell
  1×2=2marks
Name the parts of the sewing machine which makes the fabric to move when stitching
- Feed dog
- Presser foot
  1×2=2marks
State two roles of gathering in garment construction.
- Control fullness
- Gives a good fit
  1×2=2marks
Differentiate a casing and a hem.
- A casing has two rows of stitching while a hem has one
- A casing is hollow edge that holds an elastic while a hem is a method of finishing an edge
  1×2=2marks
State two causes of obesity.
- High consumption of processed foods/junk food
- Lack of exercise
  1×2=2marks
Why is butter unsuitable for frying foods.
- Is expensive
- Has low smoking point
- Has distinct flavor
- Has a lot of water content
- Solidifies on cooling
  1×2=2marks
Mention four uses of eggs in cookery.
- As a binding agent
- For enriching food
- To incorporate air
- For garnishing
- Adding colour
- For coating food 0.5×4˭2marks

SECTION B (20MARKS) COMPLUSORY

You have been requested by your aunt to assist in carrying out some chores.
1. Describe how to clean her muddy leather shoes with laces in readiness for polishing.
  - Collect equipmen and material
  - Protect the working surface
  - Remove the laces
  - Wash the laces warmײײײ soapy water using friction method
  - Rinse in clean cold water and put to dry on a clothes line under the sun if white under shade if coloured
  - Remove dust using a dry duster
  - Remove mud using a stick
  - wipe the shoes with a cloth wrung out of warmsoapy water
  - Clean the shoe inside and outside
  - Rinse with a cloth wrung out of clean warm water
  - Wipe the inside with a damp piece of cloth
  - Dry in warm airly place while stuffed
  - Cleanthe working area
    ½×20=10marks
2. Outline the procedure to follow when cleaning the toilet.
  - Collect equipment and material
  - Flush the toilet
  - Sprinkle some toilet cleaner/pour the cleaner/detergent
  - Leave for sometime
  - Clean the bowl seat and cistern/tank using a cloth wrung from warm soapy water
  - Clean the toilet bowl with a brush toilet brush the toilet
  - Flush the toilet
  - Clean the floor with a mop wrung out of warm shopper water and disinfectant
  - Rinse with a mop wrung out of clean warm water
  - Dry with a clean dry mop
  - Put the tissue paper
  - Leave the window and door open for a while to ensure fresh air
  - Clear up
    ½×20=10marks

SECTION C-40MARKS
ANSWER ANY TWO QUESTIONS FROM THIS SECTION

1. Expain four reasons why it is advisable to buy a luxury sofa set using hire purchase. (8marks)
  - Can lead to family overspending by buying many items using this method
  - Final cost price is higher than buying at cash because of the interest charged
  - Items if not durable may wear out before final payment are done
  - One cannot obtain cash discount because payment is spread
  - It is psychologically disturbing to always remember debt
  - In case a consumer defaults on payment the item is taken away with no refund
  - The item does not legally belong to the consumer until paid in full
    2×4=8marks
2. Explain three hygiene practices to observe during food storage. (6marks)
  - Storage equipment e.g. refrigerator must be clean to avoid attracting micro-organisms
  - Containers used to hold cooked food should be free from cracks and chips to avoid harbouring micro-organisms
  - Dry food should be stored in well ventilated storage places which are free from pests to avoid spoilage
  - The principle of first in first out should be practiced when storing foods to prevent food spoilage
    2×3=6marks
3. Highlight six signs of a child suffering from marasmus. (6marks)
  - Extreme loss of weight
  - No fat under the skin
  - Child looks like an elderly person
  - Ribs can be seen clearly
  - Eyes protrude
  - Hair looks normal but head is big
  - Child is weak
  - Retarded growth
  - Child is alert and uninterested in his /her surrounding
    1×6=6marks
1. Identify six ways of reducing expenditure of food. (6marks)
  - Use cheaper substitutes
  - Proper storage of food
  - Keep kitchen garden where possible
  - Taking advantage of offers
  - Proper planning of meals
  - Avoid wastage during food preparation
  - Avoid processed/commercially prepared foods
  - Use of foods which are in season
    1×6=6marks
2. Explain four reasons for ensuring that homes are well lit. (8marks)
  - Good lighting enables efficiency in performance of household tasks because there is clear visibility
  - To avoid eye strain which occurs when different light intensities are used
  - Good lighting reduces fatigue when working, poor lighting or shadows in working areas reduces visibility causes tasks to be tiring and taking long to perform
  - Reduction of accidents e.g. cuts, falls which could result to poor visibility
  - To enhance interior decoration where decorative fixtures are used e.g. chandeliers
    2×4=8marks
3. State ways of minimizing fatigue while working in the kitchen. (6marks)
  - Using the correct equipment for the task being done
  - Using a hatch to facilitate serving of foods
  - Placing ingredients and utensils within reach
  - Using surface of comfortable height
  - Using labour saving equipment
  - Having an efficient work triangle
  - Using correct work posture
  - Having a time plan
  - Dove tailing /overlapping activities
  - Working in a well-lit place
  - Use a tray /trolley carry dishes
    1×6=6marks
1. State six points to observe when hanging clothes in the wardrobe. (6marks)
  - Fasten the garment to retain shape
  - Don’t overload the storage facilities
  - Hang garments straight
  - Hang each garment on its hangers
  - Hang similar clothes together
  - Occasionally rotate the positioning of clothes
  - Match the bottoms and tops e.g. Skirts and blouses
    1×6=6marks
2. In each case, explain three principles involved in the following methods of food preservation
  1. Canning and bottling (3marks)
    - Use of high temperatures to kill micro-organisms
    - Remove of oxygen when sealing the can/bottle hence stops the growth of micro-organisms
    - Use of sugar to retard growth of micro-organisms
      1×3=3marks
  2. Freezing and refrigeration (3marks)
    - Low temperature retard action of enzymes and stops growth of micro- organisms
    - Freezing enables cold temperatures to reach the central point of food hence no room for enzymes and micro-organisms to grow.
    - Freezing forms ice which prevents moisture that is suitable for growth of micro-organisms
3. Explain four qualities of a well-made in seam pocket. (8marks)
  - Pockets should lie flat to avoid bulkiness
  - Pocket is inconspicuous on the right side for neat appearance
  - Pocket should face the front side of the garment to ease of use
  - Pocket is reinforced at the mouth to avoid tearing
  - Grain of the pocket and that of the garment should be matching to give good drape
  - Pocket mouth should be large enough for the hand of the wearer to enter with ease
  - Pocket bag should be deep enough to prevent items placed inside from dropping out
    2×4=8marks