Home Science Paper 3 Questions and Answers with Confidential - Lainaku II Joint Mock Examination 2023

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Instructions to candidates
PLANNING SESSION: 30 Minutes
PRACTICAL TEST SESSION: 1¾ Hours

  1. Reading the test carefully.
  2. Use the booklet provided for all your work.
  3. Write your name and index number on every sheet of paper used.
  4. Text books and recipes may be used during the planning session.
  5. You will be expected to keep to your order of work during practical session.
  6. You are allowed to take away your reference materials at the end of the planning session.
  7. You are not allowed to bring additional notes to the practical sessions.
  8. Previously written plans are not allowed into the examination room.

TEST:
Your aunt is attending a clinic with a 5 month old baby.
Using the ingredients listed below prepare a 4 O’clock tea for you and your uncle to include;

  1. Two snacks.
  2. A suitable drink.
  3. Dessert

Ingredients:

  • Plain wheat flour.
  • Water melon
  • Bread.
  • Cooking oil.
  • Lettuce.
  • Eggs.
  • Pawpaw
  • Tomatoes.
  • Sugar.
  • Margarine.
  • Milk.
  • Pineapple
  • Tea leaves/coffee
  • Salt

Planning session: 30 Min
Use separate sheets of paper and a carbon paper to make duplicate copies then proceed as follows:

  1. Identify the dishes and write their recipes.
  2. Write your order of work.
  3. Make a list of food stuff and equipment you will require.    (25 marks)

CONFIDENTIAL

  • Provide light weight plain coloured cotton fabric 56cm x 90cm.
  • Sewing tools and equipment’s.

MARKING SCHEME

 Area of assessment  Max score  Actual score remarks 
  1.  PLAN
    1. Recipe
      • Availability(4x½)
      • Correct qualities (4x½)(enough for one).
      • Suitability of menu
    2. order of work
      • Availabilty
      • Correct sequencing
      • Dovetailing
    3. list of food stuff and equipment
      • Availability
      • Adequacy (enough for one).
      • Appropriateness
    4. list of equipment
      • Availability
      • Adequacy.
      • Appropriateness
  

 2
 2
 1

 1
 ½
 ½

 1
 2
 2

 1
 1
 1

   
                                         Sub-total   15    
  1.  PREPARATION
    1. Correct procedure for preparation
      • Snack 1
      • Snack 2
      • Dessert
      • Drink
    2. Correct procedure for cooking
      • Snack 1
      • Snack 2
      • Drink
      • variety of cooking methods
        at least 2
    3. Quality of results (colour, texture, taste,consistency)
      • Snack 1
      • Snack 2
      • Dessert
      • Drink

   

 

 1
 1
 2
 1

 

 

 1
 1
 1
 2

 1
 1
 1
 1

   
                                               Sub-total   14    
  1. PRESENTATION
    1. Utensils
      • Appropriate
      • Clean
    2. Table setting
      • Well laundered table cloth(½)well laid(½)
      • Fresh centre piece
      • Correct set up of cutlery and glassware (2) for one person.
      • Table not condiments and napkins
    3. Meal presentation
      • Portion enough for one
      • Appropriateness
      • Colourful (variety of colours)
      • Attractive(arrangement of the food on the plate)
    4. Hygiene
      • Food hygiene - during preparation
                               - during cooking
      • Kitchen hygiene - during preparation
                                  - during service
      • Personal hygiene - When handling food
      • Grooming
 

 ½
 ½

 1

 1

 2
 1

 1
 1
 1

 2

 

 ½
 ½
 ½
 ½
 ½
 ½

   
    15    
  1.  Economy of resources
    1. Use of water
      • Taps closed when not in use
      • No spillage of water
    2. Food
      • No excess food peelings
      • Utilize all food order
    3. Materials
      • Using materials for the right purpose
      • No wastage (use of excess materials)
    4. Fuel
      • Simmering when necessary.
      • Switching on and off source of fuel appropriately
    5. Clearing up
      • “Clearing as you go ”during the practical session
      • After work
  

 ½
 ½

 ½
 ½

 ½
 ½

 ½
 ½

 1
 1

 1

   
                  subtotal  6    
 Grand total  50/2    
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