Home Science Paper 1 Questions and Answers - Lainaku II Joint Mock Examination 2023

Instructions to candidates

• Answer all the questions in section A and B and any two from section C.

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

1. Mention two disadvantages of steaming food (2mark)
2. State two conditions essential in making steam effective as a raising agent (2mark)
3. Mention two points on prevention and control of round worms (2mark)
4. Identify two ways of meeting the emotional needs of patient recuperating at home (2mark)
5. List two ways of achieving good grooming (2mark)
6. State two advantages of bungalows(2mark)
7. State two factors that affect a budget (2mark)
8. State two advantages of breast milk(2mark)
9. State two points that guarantee safe parenthood (2mark)
10. Mention two points to observe when using disinfectants during laundry (2mark)
11. List two uses of candles as a source of lighting (1mark)
12. Mention two advantages of biogas fuel (2mark)
13. List down two ways of ventilating a room using doors and windows. (1mark)
14. Mention two common injuries which may accidentally occur at home.(1mark)
15. State two ways of improvising clothes storage facilities (2mark)
16. Mention two uses of facings in clothing construction (2mark)
17. Differentiate between a tear and a wear (2mark)
18. Mention two areas in a garment where diagonal tacking can be used(1mark)
19. Openings are of various types. Give two examples (2mark)
20. State two properties of silk that makes it suitable for making furnishings(2mark)
21. Give the correct directions of pressing the following darts. (1mark)
    Front shoulder dart
    elbow dart
22. State two qualities of a well-made seam (2mark)
23. Mention two methods of attaching collars to the neckline(2mark)

SECTION B: (20 MARKS)
COMPULSORY
Answer question 41 in the spaces provided.

24. Your sister has invited you to a stay with her over the holiday and she has an eight months old baby. Describe the procedure of carrying out the following activities at her home;
    1. Prepared a baby cot for her (8marks)
    2. Thorough clean her calabash that she uses to serve porridge(5marks)
    3. Thorough clean terrazzo floor of her bedroom (7marks)

SECTION C (40 MARKS)
Answer two questions from this section in the space provided.

25.  
    1. Suggest four factors that can cause food prices to rise. (4marks)
    2. Describe with the use of two diagrams the procedure of making a machine fell seam (6marks)
    3. Briefly describe four principles of food preservation. (4marks)
    4. Give two reasons for using each of the following ingredients in flour mixtures (6marks).
       1. Eggs
       2. Sugar
       3. Salt
26.  
    1. Discuss five reasons for sufficient ventilation in a room (5marks)
    2. State five ways of keeping pastry cool during preparation.(5marks)
    3. Outline four functions of counterfeit section.(3marks)
    4. Describe three qualities of a well-made in seam pocket (6marks)
27.  
    1. State five factors that affect individual nutrient requirement (5mks)
    2. State five factors to consider when packing meals. (5mks)
    3. State six ways of ensuring that a sleeve is well set. (6mks)
    4. Suggest four advantages of blending wool with nylon (4mks)

MARKING SCHEME

SECTION A (40 MARKS).

1. Disadvantages of steaming food (2mark)
   
   • Requires much attention during cooking
   • It’s dangerous as the steamer can cause scalds if carelessly handled.
   • Not a suitable method for cooking tough foods.
2. Conditions essential in making steam effective as a raising agent (2mark)
   
   • High proportion of liquid in the mixture.
   • High temperature
3. Points on prevention and control of round worms (2mark)
   • Thorough washing of fruits and vegetables before use.
   • Proper disposal of human faeces.
   • Proper hygiene practices such as washing hands.
   • Deworming.
4. Ways of meeting the emotional needs of patient recuperating at home (2mark)
   
   • Reassuring the sick that all will be well soon.
   • Encouraging the sick to be involved in some interesting activities to lessen boredom.
   • Avoiding discussing worrying issues with the patient or in the presence of the patient.
   • Placing some flowers to cheer up the patient.
   • Counselling the patient to develop a positive attitude towards the illness.
   • Appearing happy and enthusiastic when assisting the patient.
5. Ways of achieving good grooming (2mark)
   • Takes good care of his/her body.
   • Dresses well through proper choice, maintenance care and cleaning of clothes.
   • Keeps physically fit e.g. proper diet, exercise and adequate sleep.
   • Practices proper etiquette i.e. good table manners, good posture.
   • Having interpersonal skills.
6. Advantages of bungalows(2mark)
   • Convenient with families with small children and physically challenged since rooms are in the same floor.
   • Cheaper to build and extend.
   • They offer more privacy to the family.
7. Factors that affect a budget (2mark)
   • Loss of income
   • Increase in income
   • Change in personal or family goals
   • Lack of commitment in following a budget
   • Inflation
8. Advantages of breast milk(2mark)
   • Contains all nutrients needed by the baby in the right proportion
   • Clean and free from contamination
   • Does not need any preparation
   • Available all time doesn’t need to be purchased
   • Enables mother and child to bond
   • Also assists mother’s uterus to return to its normal size and position
   • Always at right temperature
9. Factors that guarantee safe parenthood (2mark)
   • Trouble free full-term pregnancy.
   • Safe child birth.
   • Good health for both mother and the baby.
10. Points to observe when using disinfectants during laundry (2mark)
    • Manufacturer’s instructions should be followed
    • Wear protective clothing to avoid infection
    • Required amount of disinfectant can be added to water during soaking or rinsing
    • Kept away from children
    • Completely rinsed out of clothes before drying.
11. Uses of candles as a source of lighting (1mark)
    • lighting
    • for decorative and serene atmosphere i.e dinner
    • birthdays
    • funerals
12. Advantages of biogas fuel (2mark)
    • Its clear to use
    • Its cheap to produce and sustain
    • Quick to light and use
    • Easy to produce in rural areas
13. Ways of ventilating a rooms using doors and windows(1mark)
    • Cross method.
    • Adjacent method.
14. Common injuries which may accidentally occur at home.(1mark)
    • Fractures
    • Cuts
    • Bruises
    • Scalds
15. Ways of improvising clothes storage facilities (2mark)
    • A bar of wood fixed to the wall with nails, clothes can be hanged using hangers.
    • Carton boxes
    • Clothes can be fold and stored in a laundry basket
    • A line fixed across two walls and fastened with nails.
16. Uses of facings in clothing construction (2mark)
    • To neaten raw edges.
    • To decorate the garment.
    • To provide enough thickening for attaching fasteners.
    • To shape and give body where applied.
    • To bring out a style feature.
17. Differentiate between a tear and a wear (2mark)
    • A wear refers to thinning or weakening of a section of a garment or household article whereas tear is a hole found on any part of a garment or a household article.
18. Mention two areas in a garment where diagonal tacking can be used(1mark)
    • Hems.
    • Pleats.
    • Collars.
    • Waistband.
    • Cuff.
    • Pocket.
    • Fly opening.
19. Openings are of various types. Give two examples (2mark)
    • Continuous wrap opening.
    • Faced slit opening.
    • Bound opening.
    • Fly opening.
    • Front opening.
20. Properties of silk that makes it suitable for making furnishings(2mark)
    • its absorbent
    • its strong
    • its lustrous
    • its elastic
    • drapes well
    • warm
21. Give the correct directions of pressing the following darts. (2mark)
    • Front shoulder dart - Center front
    • Elbow dart - Downwards/towards the wrist
22. Qualities of a well-made seam (2mark)
    • Strongly stitched to last longer.
    • Accurately stitched to maintain a good line
    • Neatly stitched to enhance appearance.
    • Well pressed and flat
    • Matched where they cross or meet each other.
    • Be of appropriate width and equal in all parts of the garment
23. Methods of attaching collars to the neckline(2mark)
    • Self-neatening/ using the under collar.
    • Using a cross way strip/binding.
    • Using a facing and reverse.

SECTION B: (20 MARKS)

24.  
    1. Prepared a baby cot for her (8marks)
       
       • Place a mattress on the cot (½).
       • Cover (½ the mattress with a plastic sheet.
       • Turn the sides properly to cover the mattress (½).
       • Place the under blanket RS up (½).
       • Place bottom sheetRS up (½) with in the bottom with equal allowance for the top and bottom. Make corners and turn in the sheet at the side (½)
       • Place the top sheet (½) with WS up (½)and then hem in line with the top edge of the mattress
       • Place the top blanket (½) RS up(½) below the hem of the sheet (½)
       • Tuck(½) in the bottom and mitre (½) the corner and turn back the top sheet over the top blanket (½)
       • Tuck the sides (½)
       • Use a bedcover if available and protect it with mosquito net even when not in use (½)
    2. Thorough clean her calabash that she uses to serve porridge(5marks)
       • Collect cleaning equipment and materials.
       • Rinse off the porridge (½).
       • Wash (½) in warmsoapy (½).water using a mild abrasive (½).
       • Rinse (½). Severally in warm clean (½). Water to remove soap and dirt (½).
       • Final rinse in cold-water to freshen(½).
       • Place upside down on a drying rack (½).
       • Store in a cool dry place (½).
       • Clean and store cleaning materials and equipment.
    3. Thorough clean terrazzo floor of her bedroom (7marks)
       
       • Collect equipment and materials(½)
       • Sweep using a sweeping broom (½)from the farthest corner towards door, collect dirt and dispose appropriately(½)
       • Scrub ((½).the floor using warm soapy (½). water and a hard scrubbing brush (½). from the farthest corner a small section (½). in circular (½).motions overlapping (½).the sections to ensure all parts are cleaned.
       • Rinse (½).With a cloth wrung out of warm clean (½).Water until clean.
       • Dry with a dry cloth (½).
       • Rearrange the furniture (½).
       • Clear up.(½)

SECTION C (40 MARKS

25.  
    1. Factors that can cause food prices to rise. (4marks)
       
       • Natural calamities i.e floods, drought.
       • Inflation.
       • Government policies that imposes high taxation on imported foods.
       • Corruption.
       • High cost of production.
    2. Describe with the use of two diagrams the procedure of making a machine fell seam (6marks)
       
       • Place together two pieces of fabric with WS facing, matching the FL and notches.
       • Pin, tack along the FL.
       • Remove pins and machine stitch along the FL, remove the tacking.
       • Measure 1.2cm to the front and 0.6 cm on the back fell, trim and press.
       • Fold the front towards the back to form a fell and machine stitch close to the fold.
       • press
    3. Briefly describe four principles of food preservation. (4marks)
       • Application of heat- too much heat retards the growth of microorganisms.
       • Removal of water- microorganism’s die in absence of water i.e when drying.
       • Exclusion of oxygen- removal of air kills the micro-organism.
       • Freezing-retards the growth of microorganism’s making them inactive.
       • Adding sugar, salt, acids and chemical preservatives- too much concentration of these chemicals kills the microorganism thereby stopping its action on food.
    4. Reasons for using each of the following ingredients in flour mixtures (6marks).
       1. Eggs-incorporate air.
          • Add flavors
          • Add nutrients
          • Bind dry ingredients
          • Add colour
          • Produce seam
       2. Sugar- sweetens and softens
          • Deepens color
          • Adds crunch
       3. Salt- stabilizing yeast fermentation rate
          • Enhancing flavor.
          • Increasing dough mixing time.
26.  
    1. Reasons for sufficient ventilation in a room (5marks)
       • To prevent humidity which describes the high concentration of moisture in the air.
       • To get rid of surplus heat this makes the atmosphere uncomfortable.
       • To increase the free circulation of air thus reducing the spread of airborne diseases.
       • To remove any odors which develop when people crowd together.
       • To get rid of air pollutants in a room e.g. aerosols
    2. State five ways of keeping pastry cool during preparation.(5marks)
       • Use of baking flour which has been kept in a cool and dry place.
       • Keep the dough in a cool place after mixing.
       • Using freshly drawn water from the tap as it contain more air.
       • Rubbing in fat to flour using fingertips as they are coolest parts of the hands.
       • Keeping fat in the refrigerator until it is needed.
       • Handling the pastry as little as possible.
       • Rinsing hands before handling the pastry with cold water.
       • Lifting and shaping the pastry with a rolling pin and pallete knife.
    3. Functions of counterfeit section.(3marks)
       • Respond to complain and reports on goods and services that could be counterfeit.
       • Collaborates with the government bodies to ensure that counterfeit goods do not get into the market.
       • Investigates goods and products suspected to be counterfeits.
       • Liases with institutions in order to educate consumers.
       • Coordinates ways of dealing and fighting against counterfeits products in market.
    4. Three qualities of a well-made in seam pocket (6marks).
       • Flat and faces the right side of a garment.
       • Reinforced at the mouth.
       • The pocket bag should be deep enough to prevent items placed inside from falling off.
       • The grain of the pocket and that of the fabric should match.
       • The pocket mouth should be large enough for the hand of the wearer to fit in.
27.  
    1. State five factors that affect individual nutrient requirement (5mks).
       • Body size.
       • Age.
       • State of health.
       • Occupation/occasion.
       • Sex/ Gender
    2. State five factors to consider when packing meals. (5mks)
       • Each food should be packed separately.
       • Pack soups and hot drinks in flasks.
       • Wrap sandwiches in aluminum foil, grease proof paper or cling film.
       • Pack hot cooked foods in food flask or hotpots.
       • Pack fruit juices in plastic bottles.
       • Salads could be packed in suitable bags or containers.
       • Put all food for the packed meal in a large container (bag/basket).
       • Include serving and eating equipment i.e. spoons, forks.
    3. State six ways of ensuring that a sleeve is well set. (6mks)
       • Good hang-crown should be properly matched with the shoulder seam.
       • Sleeve seam should be matched with side seam, the shoulder seam with the crown to obtain a good balance.
       • The cap should be smoothly rounded.
       • The fullness should be evenly distributed.
       • The stitchery should be firm and neat.
       • Armhole seam should be smooth and strong.
       • The sleeve should be trimmed evenly to reduce bulk and neatened appropriately.
       • Both sleeves should be of the same length and shape.
       • Notches should be matched
    4. Advantages of blending wool with nylon (4mks)
       • The fiber produced is strong and long lasting.
       • The fiber is easy to launder.
       • The fiber is cheap to buy.
       • The fiber will not shrink.
       • The fiber will become resistant to moths.