Home Science Paper 3 Pre Mock Questions and Answers - Mokasa I Joint Examination July 2021

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Instructions to candidates
PLANNING SESSION: 30 minutes
PRACTICAL TEST SESSION: 1 ¼ hours

  1. Read the test carefully.
  2. No stationery is provided.
  3. Write your name and index number on every sheet of paper used.
  4. Textbooks and recipes may be used during the planning session as reference materials.
  5. You will be expected to keep your order of work during the practical session.
  6. You are only 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 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

  • Rice
  • Milk
  • Capsicum
  • Sugar
  • Tomatoes
  • Green leafy vegetable
  • Cooking oil
  • Fat
  • Salt
  • Tea leaves/cocoa
  • Onions
  • Coriander leaves
  • Minced beef
  • Ready-made Bread/Scones

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 ASSESSMENT

MAXIMUM SCORE

ACTUAL SCORE

REMARKS

1.

PLAN:
RECIPES:

  • Availability
  • Correct quantities
  • Suitability of menu                                  

ORDER OF WORK:

  • Availability 
  • Corret sequencing
  • Dove tailing

LIST OF FOOD STUFFS AND EQUIPMENT:

  • Availability
  • Adequacy 
  • Appropriateness   

1

1

1

1

1

1

 

 

   

13½

 

 

2.

PREPERATION

  • Correct procedure
    • Item 1 (one course meal)
    • Protein dish
    • Carbohydrate dish
    • Vegetable dish
    • Item 2 (Beverage)
    • Item 3 (Accompanying snack)
  • Methods 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

 

 

 

 

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) and a menu card (½)
  • Correct quantities of food served
    • One course meal
    • Beverage
    • Accompanying snack
  • Garnishing
    • General impression
    • Item I one course meal
    • Item 2 Beverage
    • Item 3 accompanying snack
      Table condiments salt shaker, serviettes, toothpicks

1

1

1

1

1

1

1

1

1

1

 

 

 

 

16½

 

 

4

GENERALLY

  • Hygiene
    • Personal
    • Food
    • Kitchen
  • Economy of resources
    • Water
    • Food
    • Fuel
    • Materials
  • Clearing up
    • During work
    • After work

1
1
1

½
½
½
½


1
1

   
    7    
  TOTAL MARKS 50 ÷ 2 = 25  

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