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

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INSTRUCTIONS TO CANDIDATES

  1. Read the test carefully.
  2. You are advised to spend 30 minutes to come up with a plan of work which will be used for the practical.
  3. Textbooks and recipes may be used during the planning as reference materials.
  4. You will be required to keep your order of work during the practical session.
  5. At the end of the planning session, the two copies of the plan are to be handed over to the teacher.
  6. The question paper and plan will be handed back to you at the beginning of the practical test session.
  7. You are not allowed to bring additional notes to the practical session.


QUESTIONS

The Test
You are in for midterm break, a friend has come to visit.Using the ingredients listed below, prepare and serve two tea items and a hot beverage for the two of you.
Ingredients:

  • Plain wheat flour.
  • Eggs
  • Sugar
  • Salt
  • Lemons/Jam.
  • Cocoa/Tea leaves.
  •  Milk
  • Arrow roots/Sweet potatoes.

Planning Session - 30 minutes
For each task listed below, use separate sheets of paper for each task listed below and use carbon paper to make 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 foodstuff and equipment you will require.


MARKING SCHEME

 

AREAS OF ASSESSMENT

MAXIMUM SCORE

ACTUAL SCORE

REMARKS

1.

PLAN

Recipes

  • Available
  • Correct quantities
  • Appropriate choice

Order of work

  • Available
  • Proper sequencing(written)
  • Ability to follow order of work
  • Dovetailing

List of foodstuff and equipment

  • available
  • adequate
  • appropriate

 

 

1
2
1

 

1
2
2
2

 

1
2
2

   
 

Sub-total

 

16

 

 

 

AREAS OF ASSESSMENT

MAXIMUM SCORE

ACTUAL SCORE

REMARKS

2.

PREPARATION AND COOKING
Correct Procedure

  • Item 1
  • Item 2
  • Beverage
  • Methods of cooking(at least 2)

Quality of Results

  • Item 1
  • Item 2
  • Beverage

5

5

3

2

2

2

2

 

 

 

Sub-total

21

 

 

3.

PRESENTATION
Utensils

  • Appropriate
  • Clean
  • Centre piece
  • Menu card
  • General impression/Proper table setting
  • Food Hygiene
  • Personal Hygiene

½

½

1

1

3

½

½

   
 

Sub-total

7

   

4.

ECONOMY OF RESOUCES

  • Water
  • Food
  • Fuel
  • Cleaning materials

½

½

½

½

   
 

Sub-total

2

   

5.

CLEARING UP

  • During work
  • After work

2

2

   
 

Sub total

4

   
 

TOTAL

50

   
 

Final Mark=Actual Score
                             2

     

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