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

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HOMESCIENCE
PAPER 3

INSTRUCTION TO THE CANDIDATES

  1. Text books and recipe may be used during the planning session as reference materials.
  2. You will be expected to keep to your order of work during the practical session.
  3. You are only allowed to take away your reference materials at the end of the planning session.
  4. You are not allowed to bring additional notes to the practical session.
  5. Previously written plans are not allowed into the examination room.
  6. 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

  1. Identify the dishes and write down their recipes.
  2. Write down your order of work.
  3. 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

   
   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)

 

 








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    

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