Home Science Paper 3 Questions and Answers - Royal Exam Series Post Mock Trial Exams 2022

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HOME SCIENCE
PAPER 3

INSTRUCTIONS TO CANDIDATES

  • Read the test carefully.
  •  No stationery is provided.
  • Textbooks and recipes may be used during the planning session as reference materials.
  • You will be expected to keep 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.

THE TEST

You are taking care of your nursing Aunt. Use all the ingredients listed below to prepare, cook and
serve;

  1.  A beverage with an accompanying snack for her 10 o’clock.
  2.  A one-course lunch for both of you.

Ingredients

  1. Rice/maize flour
  2. Milk
  3. Capsicum
  4. Sugar
  5. Tomatoes
  6. Green leafy vegetable
  7. Cooking oil/fat
  8. Salt
  9. Tea leaves/cocoa
  10. Onions
  11. Coriander leaves
  12. Beef/chicken/green grams/lentils
  13. Bread/scones
  14. Seasonings/spices

PLANNING SESSION – 30 MINUTES
Use separate sheets of paper for each task listed below and carbon paper to make duplicate copies. Then
proceed as follows;-

  1. Identify the food items and write down their recipes.
  2. Write down your order of work.
  3. Make a list of foodstuffs, materials and equipment you will require.


Marking Scheme

  AREAS OF ASSESMENT MAXIMUM
SCORE
ACTUAL
SCORE 
REMARKS
1















 

PLAN:

RECIPES:
Availability
Correct qualities
Suitability of menu

ORDER OF WORK
Availability
Correct sequencing
Dove tailing

LIST OF FOOD STUFFS AND EQUIPMENT
Availability
Adequacy
Appropriateness

 .
.
.





1
1
1


1
1
1
   
Sub Total 13½    
2



















PREPARATION

Correct Procedure
-Item
-Protein dish
-Carbohydrate dish
-Vegetable dish

-Item 2(Beverage)
-Item 3( Accompanying snack)

Method of cooking( at least 2)

Quality of results
- Item 1 main meal
-Carbohydrate
- Protein
-Vegetable
-Item 2 ( Beverage)
- Item 3 ( Accompanying snack)
.
.
.
.



.
1

.
1
.
.
1
1
1

1
1
   
Sub Total 13    
3




















PRESENTATION
One course meal, beverage, accompanying snack

Utensils
-Appropriateness
-Cleanliness
-Correct table setting for two
-Clean(½) Well pressed (½) table cloth
-Presence of centre piece (½)

Correct quantities of food served
-One course meal
-Beverage
-Accompanying

Garnishing
General impression
-Item 1 one course meal
-Item 2 Beverage
-Item 3 Accompanying snack
Table condiments salt shaker, serviettes, toothpicks
     
Sub Total 16½     
4















GENERALLY

Hygiene
-Personal
-Food
-Kitchen

Economy of resources
-Water
-Food
-Fuel
Materials

Clearing up
-During work
-After work
     
Sub Total 7    
Total 50 ÷ 2 25  

 


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