Home Science Paper 1 Questions and Answers - Sukellemo Joint Pre Mock Exams 2022

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INSTRUCTIONS TO CANDIDATES

  • Answer all questions in section A in the spaces provided
  • Section B is compulsory
  • Choose any two questions from section C
  • This paper consists of 14 printed pages
  • Do not remove any pages from this booklet.
  • Answer all questions in English.
  • Candidates should check to ascertain that all pages are printed as indicated and that no questions are missing.

FOR EXAMINERS USE ONLY

                      SECTION

Question

Maximum score

Candidate’s score

Section  A

1-27

40

 

Section B             

28

20

 

Section C           

29-31

40

 

Total score

 

100

 



QUESTIONS

SECTION A (40 MARKS)

  1. Give four functions of vitamin C. (2mks)
  2. Mention two ways the social need of a patient recuperating at home can be abused. (2mks)
  3. State two ways of preparing a tin for baking. (2mks)
  4. Mention two importance of pressing during garment construction. (2mks)
  5. State two precautions to take when using wood as fuel. (1mk)
  6. Mention any two practices in the management of sprains. (1mk)
  7. Note down two causes of missing stitches during machining. (2mks)
  8. Name two desirable properties of storage facilities. (1mk)
  9. List down two laundry treatments which may be done during the rinsing stage other than starching. (2mks)
  10. State two reasons why sufficient ventilation is needed.(2mks)
  11. Highlight two factors that determine the specific nutritional needs of a sick person. (1mk)
  12. Identify the correct direction to press the following darts during garment construction. (2mks)
    1. Front shoulder dart
    2. Bust dart
    3. Elbow dart
    4. Back waist dart
  13. Describe how to identify silk using the burning test. (2mks)
  14. Identify two ways in which consumers can protect themselves from exploitation. (2mks)
  15. State two reasons why saucepans should have a thick base. (1mk)
  16. Give two scenarios where mechanical ventilation would be necessary. (1mk)
  17. Suggest two factors that can lead to a faulty pastry. (1mk)
  18. List two points on the importance of basting in cooking. (1mk)
  19. List two advantages of dry cleaning. (1mk)
  20. Name two vaccines administered orally. (1mk)
  21. Name two types of electric lamps. (1mk)
  22. State two reasons for blending fibres. (1mk)
  23. Give two disadvantages on the use of credit cards. (2mks)
  24. Highlight two reasons why weaning is done. (1mk)
  25. Mention two ways of ensuring tucks are well made (2mk)
  26. List two advantages of natural lighting. (1mk)
  27. State two different ways of attaching a collar to the neckline. (2mks)
    SECTION B (20 MARKS)
    (COMPULSORY)
  28. You are preparing to go back to school . Describe how you would:
    1. Clean a greasy glass mug . (5mks)
    2. Dry clean and finish your school polyester tie .(7mks)
    3. Launder a loose coloured nylon garment (8mks).
      SECTION C (40 MARKS)
  29.                            
    1. Outline four precautions to take when laundering baby’s napkin .. (4mks)
    2. Identify four problems related to breast feeding and their remedies. (4mks)
    3. State four points to bear in mind when taking body measurements . (4mks)
    4. State four disadvantages of hoarding. (4mks)
    5. List four general rules to observe when making flour mixtures. (4mks)
  30.                      
    1. Mention four qualities of a well made hem. (4mks)
    2. Give four reasons for heavy and close texture in creamed cake mixtures. (4mks)
    3. Mention four ways of making a faced slit opening decorative. (4mks)
    4. Highlight four advantages of complementary feeding. (4mks)
    5. Explain four qualities suitable for a night wear . (4mks)
  31.                        
    1. Explain four ways pastry can be kept cool during preparation. (4mks)
    2. Note down four qualities of a well-made collar. (4mks)
    3. State four advantages of hire purchase. (4mks)
    4. State four ways of caring for a lactating mother. (4mks)
    5. Write down four points to bear in mind when choosing a method of “fullness disposal|”. (4mks)


MARKING SCHEME

SECTION A (40 MARKS)

  1. Give four functions of vitamin C. (2mks)
    • helps the body to resist infection
    • prevents scurvy
    • maintains a clear and healthy skin
    • maintains normal growth rate in children
  2. Mention two ways the social need of a patient recuperating at home can be abused. (2mks)
    • not allowing them to participate in conversations
    • isolating them
    • allowing people the sick would not want to visit them
    • worrying conversations being discussed in their presence
  3. State two ways of preparing a tin for baking. (2mks)
    • greasing with fat and sprinkling flour
    • lining with grease proof paper cut to fit the tin
  4. Mention two importance of pressing during garment construction. (2mks)
    • to ensure all seams are flat and edges crisp
    • give a professional finish to a garment
    • make crease free all features of a garment eg; sleeves, cuffs, collars etc
  5. State two precautions to take when using wood as fuel. (1mk)
    • use when dry to avois too much smoke and soot
    • avoid using wood from trees, shrubs
    • do not use firewood that flickers
    • store in a dry place
  6. Mention any two practices in the management of sprains. (1mk)
    • apply the R.I.C.E treatment
    • keep limb raised as much as possible
    • never massage a sprain
  7. Note down two causes of missing stitches during machining. (2mks)
    • needle too fine for thread
    • needle bent
    • needle blunt
    • machine not oiled
    • needle set the wrong way
    • work pulled when machining
  8. Name two desirable properties of storage facilities. (1mk)
    • should be durable
    • have smooth surfacaes and easy to clean 
    • drawers should be lockable
    • rod/hangers strong to bear weight of clothes
  9. List down two laundry treatments which may be done during the rinsing stage other than starching. (2mks)
    • fabric conditioning - fixing colour
    • disinfecting  - brightening with vinegar
    • blueing - adding methylated spirit to give a crisp look to silk
  10. State two reasons why sufficient ventilation is needed.(2mks)
    • remove any odours
    • to prevent humidity
    • get rid of surplus heat
    • to get rid of air pollutants
  11. Highlight two factors that determine the specific nutritional needs of a sick person. (1mk)
    • type of sickness  - state of the person
    • age of the sick - doctors prescription
  12. Identify the correct direction to press the following darts during garment construction. (2mks)
    1. Front shoulder dart - centre front
    2. Bust dart - press downwards
    3. Elbow dart - press downwards
    4. Back waist dart - centre back
  13. Describe how to identify silk using the burning test. (2mks)
    • burns with a sputtering noise self extingushing emitts smell of burnt feathers or hair
  14. Identify two ways in which consumers can protect themselves from exploitation. (2mks)
  15. State two reasons why saucepans should have a thick base. (1mk)
    • for even distribution of heat 
    • prevent food from burning
    • it is more stable on the burner
    • to retain its shape for long
  16. Give two scenarios where mechanical ventilation would be necessary. (1mk)
    • where there is overcrowding
    • to remove odour
    • where there is heat processes eg; kitchen, backery
    • lack of natural ventilation
  17. Suggest two factors that can lead to a faulty pastry. (1mk)
    • not allowing pastry to relax
    • measuring ingredients innacurately
    • not keeping ingredients cool
    • not baking in a fairy hot oven
  18. List two points on the importance of basting in cooking. (1mk)
    • prevent food from drying/moisten food
    • to ensure even cooking of food
    • improve appearance
  19. List two advantages of dry cleaning. (1mk)
    • a fast method of cleaning
    • retains shape, size colour and lustre
    • does not require alot of energy
  20. Name two vaccines administered orally. (1mk)
    • oral polio vaccine
    • vitamin A capsule
  21. Name two types of electric lamps. (1mk)
    • filament or incandescent lamp
    • fluroscent lamp
  22. State two reasons for blending fibres. (1mk)
    • stop static charges
    • improve drape
    • improve lustre
    • make them aborbent
    • make them shrink resistance
  23. Give two disadvantages on the use of credit cards. (2mks)
    • may lead to impulse buying
    • may lead to overspending
    • card cannot be used in the market eg vegetables
  24. Highlight two reasons why weaning is done. (1mk)
    • exposed baby to diff textures, tastes, flavours.
    • meat nutritional needs which cannot be met by breast milk alone
    • help develop digestive system
    • gradually prepares the baby to stop breastfeeding
  25. Mention two ways of ensuring tucks are well made (2mk)
    • should be made flat at the seam line
    • all tucks face the same direction
    • tucks should be equal distance apart
    • they should be made on a straight grain
  26. List two advantages of natural lighting. (1mk)
    • free to run
    • cheap no sosts incurred
    • clean unlike paraffin, lamps and candles
    • readily avail;able during the day time
    • no pollutant unlike paraffin lamps
  27. State two different ways of attaching a collar to the neckline. (2mks)
    • use of facings
    • self neatening
    • bias binding
      SECTION B (20 MARKS)
      (COMPULSORY)
  28. You are preparing to go back to school . Describe how you would:
    1. Clean a greasy glass mug . (5mks)
      • wash in hot  soapy water using a soft cloth/sponge/sisal fibres
      • rinse throughly in clean hot water
      • dry on a rack upside down
      • buff using  a clean, dry, non fluffy cloth
      • store appropriately
    2. Dry clean and finish your school polyester tie .(7mks)
      • work ina  well ventilated place
      • protect hands with gloves
      • shake the tie throughly to remove loose dirt
      • pour an adequate amount of the dry cleaning liquid in a basin
      • immerse the rie in the liquid
      • knead and squeeze until clean
      • squeeze out much liquid as possible
      • cover the container to prevent evaporation of solution
      • dry by hanging straight under shade in an airy place
      • after the sediments have settled at the bottom of the basin holding the solution, pour back into the storage container
      • cover it tightly and store appropriately
    3. Launder a loose coloured nylon garment (8mks).
      • wash in warm soapy water using kneading and squeezing 
      • wash quickly to prevent further loss
      • rinse in warm water 
      • final rinse in cold water which salt has been added
      • lemon may be added in the final rinse to brighten the colour
      • drip drip under shade
      • use a warm irn to press on the W.S to avoid shiny marks
      • air to dry completely
      • store appropriately in a clean dry place
        SECTION C (40 MARKS)
  29.                            
    1. Outline four precautions to take when laundering baby’s napkin .. (4mks)
      • dry in the suna as it acts as a sterilizer
      • soak to loosen dirt/stool
      • launder in hot soapt water to kill/ sterilize napkin
      • rinse several times till water is clear avoid traces of soap which can irritatae the baby's skin
      • wash clothes separrately to avoid bacteria
    2. Identify four problems related to breast feeding and their remedies. (4mks)
      • inverted nipples
      • creacked/sore nipples
      • breast engorgement
      • thrush
      • inadequate milk supply
      • babies cleft lip and palate
    3. State four points to bear in mind when taking body measurements . (4mks)
      • wear a simple outfit fo the person whose measurements are being taken for accurate measurements
      • to obtain the natural waistline tie a tape measure around the waist
      • the person whose measurements are being  taken should stand upright but relaxed
      • when taking round body measurements always put two fingers between the tape measure and the body the tape measure should move freely
    4. State four disadvantages of hoarding. (4mks)
      • prices are hicked or go up/rise
      • creates scarcity of goods for the condumer
      • retards the economic growth of a country
    5. List four general rules to observe when making flour mixtures. (4mks)
      • use good quality ingredients 
      • weight ingredients accurately
      • use correct equipement and utensils during preparation and cooking
      • follow method of preparation accurately
      • observe cooking temperatures and duration of sooking as specified
      • baked items should be tested for readiness before taking out of the oven
      • cool and store / serve appropriately
  30.                      
    1. Mention four qualities of a well made hem. (4mks)
      • should be even in depth
      • should be flat and smooth
      • raw edges should be well concelead
      • should be neat and evenly distributed
      • should be inconspicious on the right side unless decorative
      • should be the appropriate size depending on the type of fabric and style garment
    2. Give four reasons for heavy and close texture in creamed cake mixtures. (4mks)
      • insufficient creaming fat and sugar
      • insufficicent raising agent
      • too much liquid
      • too slow an oven 
      • insuficient cooking
      • too hot an oven resulting in the mixture forming a hard crust before the air expands
    3. Mention four ways of making a faced slit opening decorative. (4mks)
      • edge stitching the opening and closing with a button and loop
      • rouleau loop inserted between garment and facing
      • stitching a zip fastener between garnment and the facing
      • using a contrasting colour of facing on the right side
      • turning facing to the R.S and stitching / catching it down with a decorative stitches
    4. Highlight four advantages of complementary feeding. (4mks)
      • give additional nutrients as the nutritional needs of the baby increases
      • provides in response to the baby's growth rate
      • provides an alternative feeding where breast feeding isnt available
      • makes weaning easy by enabling the baby to become familiar with new foods and tastes
      • provide nutrients not available in breat milk eg; vitamin b and iron
    5. Explain four qualities suitable for a night wear . (4mks)
      • should be a good conductor of heat for comfort at night and warm
      • should be absorbent
      • should be strong and durable to withstand frequent washing
      • should be soft and smooth when worn next to be body
      • should be light in weight for comfort
      • should not generate static electricity
  31.                        
    1. Explain four ways pastry can be kept cool during preparation. (4mks)
      • cool fat abd water in the refrigerator before mixing
      • use a palette knife for mixing
      • use fingertips to rub in the fat as its the coolest part of the hands'
      • allow dough to rest in a coolplace
      • handling it as little as possible 
      • using cold water freshly drawn as it contains more air
      • lifting and shaping with a roling pin and palatte knife
    2. Note down four qualities of a well-made collar. (4mks)
      • retains its shape
      • should be applied accurately tolie smoothly on the neckline
      • should be interfaced
      • stitches used to hold collar in place should not show on the right side 
      • should be well positioned
      • the neck curve should be smooth
    3. State four advantages of hire purchase. (4mks)
      • consumer is able to get immediate use of the article
      • consumeer acquires the item after paying the deposit
      • purchase of a durable item becomes an immediate saving for the family
      • one is able to buy goods/items they would not have managed to buy through saving which takes a long time
    4. State four ways of caring for a lactating mother. (4mks)
      • adequate rest 
      • have adequate time to relax with the baby to enhance bonding
      • eating a balanced diet rich in proteins, iron, carbohydrates, vitamin A & C
      • Drink plenty of fluids to prevent constipation/dehydration as breast milk is composed of water
      • maintain high standards of hygiene
    5. Write down four points to bear in mind when choosing a method of “fullness disposal|”. (4mks)
      • the weight of the fabric - bulky fabrics are made bulkier when gathers are made on them
      • the purpose
      • position where the fullnes is being controlled
      • style of the grament
      • wearer of the article

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