Home Science Paper 1 Questions and Answers - Arise and Shine Pre Mock Exams 2023

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INSTRUCTIONS TO CANDIDATES:

  • This paper consists of 3 sections A, B and C
  • Answer all the question in section A
  • Section B compulsory question -20 marks
  • Section C Choose any two questions from this section (20 marks)
  • Answers to ALL Questions MUST be written in this booklet

EXAMINER’S USE ONLY

SECTION

QUESTION

MAXIMUM  SCORE

CANDIDATE’S SCORE

A

1-23

40

 

B

24

20

 

C

25-26

40

 

TOTAL SCORE

100

 



QUESTIONS

SECTION A (40 MARKS)

  1. State three positive effects of advertising to a consumer. [3 marks]
  2. Give two reasons for ensuring proper ventilation in a room [1 mark]
  3. Identify two functions of openings in garments. [1 mark]
  4. State two reasons why stainless steel is the best material for making knives [1 mark]
  5. Give two reasons for buffing shoes after polishing. (1 mark)
  6. Mention four symptoms of scurvy [2 marks]
  7. Name two vaccines that are given to a baby immediately after birth. [2 marks]
  8. Identify four problems experienced by mothers while breastfeeding. [2 marks]
  9. State three advantages of convenience feeds. [3 marks]
  10. Give two reasons why fainting occurs. [1 mark]
  11. State four rules to observe when making handmade button holes [2 marks]
  12. Give the importance of the ‘U’ or ‘S’ bend/trap in a sink. [1 mark]
  13. Give four disadvantages of steaming [3 marks]
  14. State six factors that determine the repair method on a garment. [3 marks]
  15. Identify four reasons for using soft furnishing in homes. [2 marks]
  16. Name three common methods of draining waste water from a house. [1 ½ marks]
  17. Give three uses of mineral fibres in clothing. [1 ½ marks]
  18. Give three qualities of a good tracing wheel. [1 ½ marks]
  19. Identify three points to be emphasized in habit training of a child. [1 ½ marks]
  20. Name the cause of the following deficiency diseases. [4 marks]
    1. Pellagra
    2. Beri
    3. Scurvy
    4. Rickets
  21. Name two types of food service. (1mark)
  22. Mention three factors that affect a budget. (3 marks) 

SECTION B – [20 marks]
COMPULSORY QUESTION

  1. You are left at home to perform some tasks in waiting for celebration of your brothers’ graduation
    1. Describe a procedure of cleaning an oil painted Dining room wall. (8 marks)
    2. Outline the procedure of laundering a loose coloured cotton school blouse. (7 ½ marks)
    3. Explain Outline steps to be taken when cleaning a dressing mirror. (4 ½ marks) 

SECTION C
Choose any two questions from this section. (40 marks)

  1.                
    1.                
      1. Mention two sources of lighting/light (1 mark)
      2. Explain three reasons for providing appropriate lighting ibn a sick room. (6 marks)
    2. Explain four causes of premature birth (8 marks)
    3. Explain reasons for using each of the following ingredients in floor mixtures. (4 marks)
      1. Fat
      2. Sugar
    4. Give a reason for sieving wheat flour before using. (1 mark)
  2.            
    1. Explain five ways of avoiding food wastage in the kitchen. (10 marks)
    2. Explain using sketchy labelled diagram the preparation an attachment of squared patch pocket. (10 marks)
  3.              
    1. Identify and explain factors to consider when choosing clothes. (5 marks)
    2. Give reasons for food fortification. (4 marks)
    3. Explain four limitations of buying a house. (4 marks)
    4. Explain precautions to taken when making pastries. (4 marks)
    5. Mention three ways of improving the efficiency of a detergent. (3 marks)


MARKING SCHEME

  1. State three positive effects of advertising to a consumer. [3 marks]
    • Informative
    • Makes consumers aware of new products
    • Entertainment
    • Enables consumers make wise decisions
  2. Give two reasons for ensuring proper ventilation in a room [1 mark]
    • Complies with building regulations
    • Ensures cooling hot areas
    • Reduces damages to surfaces/materials due to dampness.
    • Help remove body odours.
  3. Identify two functions of openings in garments. [1 mark]
    • For ease of weaning
    • For ease of remove.
    • Stylistic Feature and Fasque
  4. State two reasons why stainless steel is the best material for making knives[1 mark]
    • Do not rust
    • Easy to sharpen
    • Easy to clean
  5. Give two reasons for buffing shoes after polishing. (1 mark)
    • To maintain shape
    • Easy to brush
    • To maintain size.
  6. Mention four symptoms of scurvy [2 marks]
    • Bleeding gum
    • Anaemia
    • Weak blood capillaries which break easily
    • Unhealthy skin
    • General body weakness
    • Wounds take long to heal.
  7. Name two vaccines that are given to a baby immediately after birth. [2 marks]
    • BCG
    • Whooghing cough
  8. Identify four problems experienced by mothers while breastfeeding. [2 marks]
    • Inverted nipples
    • Sore nipples/cracked nipples
    • Breas engorgement
    • Babies biting the mother’s nipples
    • Breast abscess
    • Baby refusing to breast feed
  9. State three advantages of convenience feeds. [3 marks]
  10. Give two reasons why fainting occurs. [1 mark]
    • Because of a temporary inadequate supply of oxygen( ½ ) to the brain ( ½ )
  11. State four rules to observe when making handmade button holes [2 marks]
    • Work on double material
    • The size of the hole should correspond to the size of the button
    • Cut through straight grain.
    • Use sharp scissors to cut straight to avoid fraying thread
    • Use strong sewing thread
    • Stiches should be closed together to cover and hold the fraying threads.
  12. Give the importance of the ‘U’ or ‘S’ bend/trap in a sink. [1 mark]
    • It traps clean water which acts as seal to stop bad smell coming up from the drains into the house fitted with a cleaning eye opened to clean it.
  13. Give four disadvantages of steaming [3 marks]
    • Not suitable for cooking tough foods
    • It’s dangerous i.e. may cause scalds.
    • Requires much attention during cooking
    • It is very slow
    • Requires a lot of attention.
  14. State six factors that determine the repair method on a garment. [3 marks]
    • Size of tear
    • Weight of fabric
    • Method of fabric construction
    • Cleaning method
    • Effect desired
    • Position of tear
    • Type of garment/article
    • The use of garment
  15. Identify four reasons for using soft furnishing in homes. [2 marks]
    • Decoration
    • Protection e.g. bed covers, chair covers
    • Comfort e.g. cushions, pillows
    • Easy maintenance of upholstery
    • Warmth and reduction of noise e.g. carpets.
    • Filtering excessive light e.g. curtains
  16. Name three common methods of draining waste water from a house. [1 ½ marks]
    • Free method
    • Open method
    • Concealed method
  17. Give three uses of mineral fibres in clothing. [1 ½ marks]
    • Manufacture fire proof clothes
    • Insulation of electrical appliance
    • Theatre/bathroom curtains
  18. Give three qualities of a good tracing wheel. [1 ½ marks]
    • The wheel and the handle should be firmly fixed
    • Wheel should roll freely
    • The wheel should be well serrated.
  19. Identify three points to be emphasized in habit training of a child. [1 ½ marks]
    • Wash hands before eating
    • Use the toilet
    • Take a bath daily
    • Say thank you and please
    • Have enough sleep
  20. Name the cause of the following deficiency diseases. [4 marks]
    • Pellagra - lack of vit B2
    • Beri - lack of vit B1 (Thiamine)
    • Scurvy - lack of vit C
    • Rickets - Lack of vit D
  21. Name two types of food service. (1mark)
    • Blue place
    • Tray/trolley
    • Buffe
    • Cafeteria
  22. Mention three factors that affect a budget. (3 marks)
    • Loss of income by the family bread winner. This requires purchasing power.
    • Increase in income gives one ability to purchase more goods
    • Inflation reduces an individual or family’s purchasing power
    • Increase in income gives one ability to purchase more goods
    • Inflation reduces an individual or family’s purchasing power of goods
    • Personal goals may change and thus use of the available income
    • Lack of determination to follow the spending plan may cause overspending
  23. You are left at home to perform some tasks in waiting for celebration of your brothers’ graduation
    1. Describe a procedure of cleaning an oil painted Dining room wall. (8 marks)
      • Collect equipment and material to safe time (½)
      • Dust (½) using dry clothe (½) to remove loose dirt
      • Clean/wash/wipe (½) using a clean clothe (½) wrung from warm (½) soapy (½) water
      • Work from low (½) levels going upwards (½) to avoid tear marks/trickling stains.
      • Clean a portion (½) at a time slightly overlapping (½) the parts.
      • Rinse (½) immediately by wiping with a cloth (½) wrung of clean/plain ( ½ ) water
      • Start from top ( ½ ) coming down wards ( ½ )
      • Dry/wipe (½) with a dry soft non-fluffy cloth (½).
      • Clean the equipment and store ( ½ )
    2. Outline the procedure of laundering a loose coloured cotton school blouse. (7 ½ marks)
      • Collect equipment and materials (½)
      • Wash (½) in lukewarm (½) soapy (½) water using kneading and squeezing (½) gently friction
      • Washing quickly (½) to minimize colour loss
      • Rinse (½) in lukewarm/warm (½) water to remove soap and dirt
      • Final rinse (½) in cold (½) water with salt (½) and vinegar to brighten colour
      • Squeeze out excess water (½)
      • Dry straight/dry by the warp
      • Dry flat (½) on a clean surface under a shade (½)
      • Press with (½) a warm iron on W.S (½) avoiding the ribbing
      • Air (½) and fold (½) then store appropriately.
      • Clean equipment and stood (½) for future use.
    3. Explain Outline steps to be taken when cleaning a dressing mirror. (4 ½ marks)
      • Collect the equipment and materials to be used (½)
      • Remove dust (½) using dry cloth wipe/rub/clean the clean (½) mirror using a cloth wrung out of warm (½) soapy (½) water.
      • Rinse using a cloth wrung out of clean (½) warm water
      • Dry using a clean dry (½) cloth Newspaper
      • Buff (½) mirror using a soft clean dry non-fluffy/ lintless cloth/News paper
      • Clean equipment used and storage (½)
  24.                  
    1.               
      1. Mention two sources of lighting/light (1 mark)
        • Natural and Artificial
      2. Explain three reasons for providing appropriate lighting ibn a sick room. (6 marks)
        • To give clear visibility for ease in caring for the sick/to avoid accidents
        • To avoid too dim light that strains the eye or the sick.
        • To avoid glare that strains the eye of the sick
        • To enhance interior décor making the room comfortable for the sick
        • To ensure light is well distributed to avoid fatigue/germs/pest
        • To cheer the sick thus encourage quick recovery.
        • To provide warmth to make the sick comfortable.
    2. Explain four causes of premature birth (8 marks)
      • Use of hard drugs
      • Performing difficult task
      • Use of unprescribed medicine
      • Hypertension/high blood pressure
      • Cervical incompetence
      • High level of stress/shock/trauma/accident
      • Poor nutritional status
      • Smoking of tobacco
      • STIs and uT
      • Anaemia
      • Low, weight in pregnancy/poor weight gain in pregnancy
      • Alcohol intake
      • Serious infections such as Pneumonia, malaria
    3. Explain reasons for using each of the following ingredients in floor mixtures. (4 marks)
      1. Fat
        • Improve flavor shortening effect on glutten
        • Assists in the aerating process during nubbing
        • Improves the keeping quality
      2. Sugar
        • Sweet flavor
        • Facilitates fermentation process in bread making by providing food to yeast so that carbon dioxide is produced
        • Aeration during creaming
        • Help flour mixture to obtain a soft texture and improver use of a product
    4. Give a reason for sieving wheat flour before using. (1 mark)
      • Break lumps/remove lumps
      • Aerating and remove impurities.
  25.            
    1. Explain five ways of avoiding food wastage in the kitchen. (10 marks)
      • Collect all the requirements before lighting the Jiko.
      • Use dry firewood when cooking to avoid dirtfying surface due to soot that is expensive in the long run.
    2. Explain using sketchy labelled diagram the preparation an attachment of squared patch pocket. (10 marks)
      • Press the seam allowance of the pocket side to the W.S
      • Prepare the pocket hem by edge stitching the raw edge and tack in position
      • Fix the hem using appropriate stitches
      • Press the seam allowance of the pocket open
      • Place the pocket on the garment and pin into
      • Tack the sides and the lower edge leaving the month open
      • Remove pins and machine the pocket close to the fold, strengthen the top of the pocket
      • Remove tacking and press flat well explained plus any relevant diagrams
  26.              
    1. Identify and explain factors to consider when choosing clothes. (5 marks)
      • Clothes should suit figure
      • Clothes should suit skin complexion
      • Clothes should suit occasion
      • Clothes should be current in terms of fashion
      • Appropriate style for age of weaner
    2. Give reasons for food fortification. (4 marks)
      • To improve nutrient value
      • To improve flavour
      • To improve Texture
      • To improve appearance
      • Explain four limitations of buying a house. (4 marks)
    3. The buyer is not included in the decision – making concerning the design of the house
      • It might turn up to be expensive than building.
      • One cannot move to another house incase the conditions around the house become unfavourable
      • Repair and renovations of the house are entirely the responsibility of the owns.
    4. Explain precautions to taken when making pastries. (4 marks)
      • The ingredients should be weighed accurately
      • The mixture should be kept as cool as possible
      • The mixture should not be over handled to avoid air from escaping
      • It should be baked under high temperatures for a short time to avoid drying.
    5. Mention three ways of improving the efficiency of a detergent. (3 marks)
      • Warming the washing water
      • Softening hard water
      • Applying mechanical agitation
      • Starting with less soiled articles
      • Avoid using too much washing water

 

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