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Answer all the questions in the spaces provided.

  1. What are cosmetics?          ( ½ mark)
  2. State two ways of preventing bites and stings in the home.             (1 mark)
  3. State two points to consider when cleaning oil painted walls. (1 mark)
  4. What is buffing?            ( ½ mark)
  5. Classify the following small kitchen equipment.        (1 ½ marks)
    1. Pie dish
    2. Ice scoops
    3. Saucepot
  1. Mention two disadvantages of cooking food by frying. (2 marks)
  2. Give two examples of regenerated fibres.             (1 mark)
  3. State two points to consider when buying sewing threads.             (1 mark)
  4. State two causes of looped stitches when machining. (1 mark)
  5. State two reasons for using trimmings during clothing construction. (1 mark)
  6. State three reasons for using tucks on children’s clothes.            (1 ½ marks
  7. Name three kinds of equipment used for holding dirty clothes before laundering.(1 ½ marks)
  8. State two properties of wool that should be considered when laundering woolen articles. (1 mark)
  9. French seam is not suitable for making pyjamas and knickers, why? ( ½ mrk)
  10. Name three nutritional disorders associated with lifestyle.            (1 ½ marks
  11. What is incomplete or second class proteins?          ( ½ marks)
  12. Name two types of buttonholes.                (1 mark)
  13. Distinguish between raglan and kimono sleeve. (1 mark)
  14. Name the two types of pockets. (1 mark)
  15. Mention three types of play in child development.            (1 ½ marks)          
  16. State three flavouring essences used in cake-making.                    (1 ½ marks)        
  17. Name one immunizable diseases that can cause disfigurement.         ( ½ mark)      
  18. What is insomnia?            ( ½ mark)  
  19. Identify one area in a garment where faced slit opening is applied.       ( ½ mark)
  20. State two factors that influence consumer buying.                         (1 mark)
  21. Define the following terms as used in clothing construction process. (2 marks)
    1. Overlay
    2. Layering
    3. Gusset
    4. Cuff
  1. State two qualities of a good hem. (1 mark)
  2. A stable state of mind of a lactating mother is important for milk production; identify two situations when the mother produces little or no milk at all.(1 mark)
  3. Give one main disadvantage of using sodium bicarbonate in flour mixtures.( ½ mark)
  4. State one common cause of badly risen loaf with close texture.            ( ½ mark)
  5. Identify two ways of ventilating a house mechanically.            (1 mark)
  6. Name two areas in the house where light fixtures can be found. (1 mark)
  7. State two disadvantages of using left-over food. (2 marks)
  8. Identify the type/shape of flower arrangement suitable for placing on an invalid tray.                                                                                    ( ½ mark)
  9. Define double complementary colour scheme and give an example. (1 mark)
  10. State two factors to consider when setting a the table. (2 marks
  11. Name two common methods used to insert a zip fastener.             (1 mark)
  12. State two factors that influence the efficiency of a detergent. (1 mark)


  1. You are expecting guests. Describe how to;
    1. Launder a polyester shirt with chewing, gum stain.                          (11 marks)  
    2. Thorough clean a glass window with a metal frame.                          (9 marks)

Answer any two questions in this section.

    1. Plastic is one of the commonly used materials to make kitchen equipment. Discuss plastic under the following headings:-
      1. Classification of plastics. (3 marks)
      2. General care of plastics. (3 marks)
      3. General cleaning of plastics. (4 marks)
      1. What is credit buying?                                                            (1 mark)
      2. Discuss three forms of credit buying.                               (4 ½ marks)
    3. Explain three factors that determine the width of a hem.        (4 ½ marks)
    1. Highlight five points to observe when laying pattern pieces onto the fabric and cutting out.      (5 marks)
    2. Highlight five points on the planning and serving of meals for invalids.
    3. State five measures you would take to conserve fuels in your home.    (5 marks)
      1. Give two examples of layette.                                                (1 mark)
      2. State four points to bear in mind when laundering layette.(4 marks)
    1. Cholera is a waterborne disease caused by a bacteria. Cholera break-out is currently experienced in different parts of Kenya.
      1. Suggest two possible reasons for the outbreak. (2 marks)
      2. List four symptoms and signs of cholera. (4 marks)
      3. If you were called upon to address the people in the affected areas, What would be your advice on the prevention and control of cholera? Give four           (4 marks)
    2. Describe the procedure for attaching an already prepared collar into a shirt using a self-neatening method.                                                          (5 marks)
    3. Explain five uses of sugar in flour mixtures.                                      (5 marks)


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