Home Science Paper 3 Questions and Answers - Joint Pre-Mock Exams 2021/2022

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Instructions to candidates

PLANNING SESSION: 30 minutes
PRACTICAL TEST SESSION: 1 ¼ hours

  • 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

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
  • Correct sequencing
  • Dove tailing

LIST OF FOOD STUFFS AND EQUIPMENT: 

  • Availability
  • Adequacy
  • Appropriateness

 
 
 2½
 2½
 2½
 

 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)

   
 
  1½
  1½
  1½
  1
  1½



 
 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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