HOME SCIENCE PAPER 3 - KCSE 2019 JOINT PRE MOCK EXAMINATION NAMBALE

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INSTRUCTIONS TO CANDIDATES

  • Read the test carefully.
  • Textbooks and recipes may be used during the planning session as reference materials.
  • You will be expected to keep to your order of work during the practical session.
  • You are allowed to take away ONLY your reference materials at the end of the planning session.
  • You are not allowed to bring additional notes to the practical session.

THE TEST

Your grandfather will pay a visit at your home while your parents are away. Using ALL    the ingredients listed below, prepare, cook, and present a one-course lunch for both of you. In addition include a nourishing drink.

Ingredients

  • Potatoes/Rice/ maize meal flour
  • Liver / minced beef
  • Tomatoes
  • Onions
  • Dhania
  • Carrots
  • Hoho
  • Green leafy vegetables
  • Fruits in season
  • Milk
  • Sugar
  • Salt

Planning session: 30 minutes
Use separate sheets of paper for each task listed below and use carbon paper to make duplicate copies then proceed as follows:

  1. Identify the dishes and write down their recipes.
  2. Write down your order of work
  3. Make a list of the foodstuff and equipment you will require.


MARKING SCHEME

PLAN/AREAS OF ASSESSMENT

MAXIMUM SCORE

ACTUAL SCORE

REMARKS

1. PLAN

Recipes

·         Availability

·         Correct quantities

·         Correct choice of meal

Order of work

·         Availability

·         Dovetailing

·         Proper sequencing

List of foodstuffs and equipment

·         Availability

·         Adequacy

·         Appropriateness

½

1

1

½

1

1

½

½

1

   

Sub - total

7

 

 

2.PREPARATION

Correct procedure

·         Protein dish

·         Carbohydrate dish

·         Vegetables dish

·         Drink

Methods of cooking(at least two)

Quality of results

·         Protein dish

·         Carbohydrates dish

·         Vegetable dish

·         Drink

 

 

1

1

1

1

 

1

 

1

1

1

1

 

 

Sub-total

9

 

 

3. PRESENTATION

Use of clean( ½ ) well pressed tablecloth( ½ ) use of clean ( ½ ) and appropriate utensils

( ½ ) correct placement of cutlery and crockery ( ½ ) use of appropriate centre piece ( ½ ) garnishes ( ½ )general impression ( ½ )

2

2

   

Sub -total

4

 

 

4.Generally

Hygiene

·         Personal ( ½ )

·         Food hygiene ( ½ )

Economy of resources

·         Water ( ½ )

·         Food( ½ )

·         Fuel( ½ )

·         materials( ½ )

1

2

   

Sub - total

3

 

 

5 Clearing up

·         During work( 1)

·         After work( 1)

1

1

   

Sub- total

2

 

 

Total

25

 

 


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