Home Science Paper 3 Questions and Answers - Asumbi Girls Pre Mock Examinations 2023

Instructions to candidates 

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

1.  Read the test carefully.

2. No stationery is provided.

3. Textbooks and recipes may be used during the planning session as reference materials.

4. You will be expected to keep your order of work during the practical session.

5. You are only allowed to take away your reference materials at the end of the planning session

6. You are not allowed to bring additional notes to the practical session.

7. Candidates should answer the questions in English.

QUESTIONS

THE TEST 

Your best friend is paying you a visit this coming weekend.  Using all the ingredients listed below, plan, prepare, cook and serve a one course lunch for the two of you.  Include a nutritious drink.

Ingredients

• Cabbage/kales
• Pilipili hoho
• Sugar 
• Rice
• Onions
• Tomatoes
• Beef
• Mango/orange
• Cooking oil/cooking fat
• Beef masala.
• Salt 

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 dishes and write down their recipes
2. Write down your plan/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: Protein, carbohydrate, vitamin,  juice Correct quantities (for each) Appropriate choice & nutritious drink.  ORDER OF WORK: Availability Proper sequencing  Dovetailing LIST OF FOOD STUFFS AND EQUIPMENT: Availability Adequacy Appropriateness	2 2 2 1 2 1 1 2 1
		14
2.	PREPERATION AND COOKING Preparation and cooking. Lunch Protein Carbohydrate Vegetable vitamin Nutritious drink Juice     Methods of cooking (at least 3) Quality of results Protein Carbohydrate Vitamin Nutritious drink	2 2 2 2 3 1 1 1 1
		15
3.	PRESENTATION Utensils Appropriate (cutlery and crockery) Cleanliness Table setting Use well laundered table cloth Correct table setting (for two) Correct quantities served Served without smudges Each food served separately Garnishing/decoration Presence of table condiments i.e (serviettes, toothpicks) Menu card General impression/attractive	1 1 1 2 1½ 1½ 1½ 1½ ½ ½ 1
		13
4.	GENERALLY Hygiene Personal Food Kitchen Economy of resources Water Food Fuel Cleaning materials Clearing up During work After work	1 1 1 ½ ½ ½ ½ 1 2
		8
	TOTAL MARKS	50/2	= 25