Home Science Paper 3 Questions and Answers with Confidential - Lainaku 1 Joint PreMock Exams 2023

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Instructions to candidates

  • PLANNING SESSION 30 minutes
  • PRACTICAL TEST SESSION 11/4 hour
  • Planning Session 30 min
  • Practical Session 1 ¼ hours

Instructions to Candidates

  • Text books and recipes may be used during the planning session as reference materials
  • You will be expected to keep to your order of work during the practical session
  • You are only allowed to take your reference materials at the end of the planning session
  • You are not allowed to bring additional notes to the practical session.
  • Previously written plans are not allowed into the examination.
  • Candidates should check the question paper to ascertain that all pages are printed.
  • Candidates should answer the questions in English.

THE TEST

Your teenage sister has just come home from boarding school for half term break. Using the ingredients below:

Prepare, cook and serve a one-course supper and a nutritious drink for both of you.

Ingredients

  • Spaghetti/rice/potatoes
  • Beef/chicken/green grams
  • Green leafy vegetables
  • Cooking oil/fat
  • Carrots
  • Capsicum
  • Tomatoes
  • Dhania
  • Salt
  • Sugar
  • Fruits in season
  • Onions

    Planning Session - 30 minutes

Use separate sheets of paper for each task listed below and a 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 foodstuff and equipment you will require

                                                                                 MARKING SCHEME

   AREA OF ASSESSMENT  MAXIMUM SCORE  ACTUAL SCORE  REMARKS
 1

PLAN

  • Recipes
    • Availability
    • Correct quantities
    • Suitability of choice of meal
  • Order of work
    • Availability
    • Dovetailing
    • Proper sequencing
  • List of foodstuffs, materials and equipment
    • Availability
    • Equipment
    • Materials
    • Adequacy
    • Appropriateness
   1 

   1
   1

   1

   1
   1
   1 

   1
   ½
   ½
   1

   1

   
      10    
 2

PREPARATION

  • Correct procedure
    • Protein dish
    • Carbohydrate dish
    • Vegetable dish
    • Drink

   Methods of cooking (at least two)

   Quality of results

  • Protein dish
  • Carbohydrate dish
  • Vegetable dish
  • Drink

 

   2

   2
   2
   2
   2

   2

   2

   2
   2
   2

   
     18    

 3

 

PRESENTATION

  • Utensils
    • Appropriateness
    • Cleanliness
    • No smudges
    • Not over filled
    • Food well garnished
    • Centre piece
    • Well pressed table cloth
    • Table condiments(serviettes, salt shakers
  • General impression
    • Well set table (correct placement of cutlery and crockery)
  • Hygiene
    • Personal
    • Food
 

   2
   1
   1
   1
   2
   2
   1 
   1

   1

   2

   1
   1

   
        16    
 4

ECONOMY OF RESOURCES

  • Water
  • Food
  • Fuel
  • Materials
 

   1
   1
   1
   1

   
       4    
5

CLEARING UP

  • During work
  • After work
  1
  1 
   
       2    
   TOTAL    50    

 

Divide TOTAL by two to find Actual Score

SUGGESTED DISHES;
Boiled rice/spaghetti/chip/fried potatoes
Stewed beef/chicken/green grams
Steamed spinach/kales
Fruit juice

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