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

HOMESCIENCE
PAPER 3

INSTRUCTION TO THE CANDIDATES

Text books and recipe 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 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.
Previously written plans are not allowed into the examination room.
Candidates should answer the question in English.

TEST
Using the ingredients listed below, prepare, cook and present a two course meal for you and your elder sister who is coming home from college over the weekend.

INGREDIENTS

Fat/ oil
Minced meat/beef/chicken
Salt
Onion
Pineapple
Wheat flour/ Irish potatoes/Rice
Tomatoes
Coriander
Lemon
Spice of your choice
Milk
Melon
Capsicum
Sugar
Ripe bananas
Cabbage

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

Identify the dishes and write down their recipes.
Write down your order of work.
Make a list of the food stuffs and equipment you will require.

MARKING SCHEME

POSSIBLE MENU
Mashed potatoes/chapatti/chips
Stewed liver/stewed beef
Steamed cabbage
Fruit salad

	AREAS OF ASSESSMENT	MAX SCORE	ACTUAL SCORE	REMARKS
1	PLAN RECIPES - Availability (4 x½) - correct quantities (4 x½) - Suitability of menu (Two course order of work) - availability - Proper sequencing - Dovetailing List of foodstuffs - Availability - Adequacy - Appropriateness List of equipment and materials - Availability - Adequacy - Appropriateness	2 2 2 1 1 1 1 1 1 1 1 1
	Sub total	15
2	PREPARTION AND COOKING CORRECT PROCEDURE OF PREPARING: - dessert -Protein dish - carbohydrates dish - Vegetable dish CORRECT PROCEDURE OF COOKING: - dessert -Protein dish - carbohydrates dish - Vegetable dish Cooking methods (at least 2) Quality of results dessert Protein dish - carbohydrates dish - Vegetable dish	1 2 2 2 1 1 1 1 1 1 1 1 1
	Sub total	16
3	PRESENTATION UTENSILS - Clean (1) and appropriate (½) Table layout - Well laundered (1) Table cloth (½) - Appropriate (½) Centerpiece (1) - Correct placement of cutlery (1) and crockery (½) - Garnishing -general impression - Hygiene - Food (1) Kitchen (1) personal (1)	1½ 1½ 1½ 1½ 1 1 3
	Sub total	11
4	ECONOMY OF RESOURCES - Food - Water - Fuel - Cleaning materials Clearing up - During work - After work	1 1 1 1 2 2
	Sub total	8
	Total	50
	FINAL SCORE= ^{Actual score}/₂	25