Home Science Questions and Answers - Form 3 Opener Term 1 Exams 2022

HOMESCIENCE

Answer all questions in the spaces provided.

1. Give two reasons why bar soaps are popular for laundry(2mks)
2. List three substances added to soaps and soapless detergents during manufacture(3mks)
3. State four methods of cooking meat(4mks)
4. Vegetables can be classified into five groups, list any three of the categories
5. State two points to consider when planning packed meals(2mks)
6. Outline three factors that affect normal foetal development(3mks)
7. Identify three signs and symptoms that can affect normal foetal development(3mks)
8. Explain the following types of meals
9. State two uses of salt in laundry(2mks)
10. State three points on the care for a lactating mother.(3mks)
11. Define the following
12. Name three sources of iron(3mks)
13. State two ways in which an individual can keep the cost of food low(2mks)
14. Other than the mass media give two sources of information for the consumer(5mks)
15. Name three methods used to dispuse inorganic refuse(3mks)
16. List four problems related to weaning(4mks)
17. Identify three various ways in which meals can be served(3mks)
18. You are assisting your friend after a party .Explain how you would do the following
    
    1. Launder a white cotton tea towel with an old tea stain (10mks)
    2. Thorough clean a cemented floor(6mks)
    3. thorough clean a glass bowel (4mks)

Marking Scheme

1. Give two reasons why bar soaps are popular for laundry(2mks)
   • They are relatively cheap
   • They are readily available
   • They posses good cleansing power
   • They are useful for friction method of washing.
     
     
2. List three substances added to soaps and soapless detergents during manufacture(3mks)
   • Dyes
   • Builders
   • Blues
   • Perfumes
   • Bleaches
   • Antiseptic
     
     
3. State four methods of cooking meat(4mks)
   • Boiling
   • Grilling
   • Frying
   • Roasting
     
     
4. Vegetables can be classified into five groups, list any three of the categories (3mks)
   • Stem
   • Green leafy
   • Root
   • Fruit
   • Flower
     
     
5. State two points to consider when planning packed meals(2mks)
   • The meals should be balanced
   • The occasion-consider the occasion in deciding the types of foods to be packed.
   • Personal preferences-consider the likes and the dislikes of the person.
   • Number of people-consider the number of people being packed for the food to adequately satisfy them.
   • Provide variety in terms of colour and flavours.
   • Nutritional requirements of the people.
     
     
6. Outline three factors that affect normal foetal development(3mks)
   • Poor weight gain in pregnancy
   • Low pregnancy weight
   • Poor nutritional status affect the foetal mental and physical development.
   • High stress level or anxiety may cause a miscarriage
   • Sexually transmitted disease such as syphilis can lead to blindness of the unborn baby,
   • Intake of alcohol aid smoking of cigarettes to low birth weight.
   • Infections by diseases such as malaria and pneumoniaDrug abuse and misuse may cause miscarriage or low weight at birth.
   • Toxaemia/pre-eclampsia and hypertension
   • German measles may deform the foetus
     
     
7. Identify three signs and symptoms of scurvy(3mks)
   • Weak capillaries which break easily.
   • Bleeding gums
   • Unhealthy skin
   • Wounds take long to heal.
   • General body weakness
     
     
8. Explain the following types of meals
   • One- course meal (2marks)
     • a one course meal consists of a protein food a carbohydrates food and vegetables.
   • A two course meal
     • a two course meal consist of either an appetizer for e.g soup with bread rolls
     • main meal for e.g bean stew, boiled rice and steamed cabbage or main meal and dessert.e.g fruit salad.
   • A three course meal(2mks)
     • a three course meal consist of
     • an appetizer e.g soup and bread rolls
     • Main meal e.g egg curry,rice and vegetables.
     • dessert for e.g fruit salad
       
       
9. State two uses of salt in laundry(2mks)
   • Fixes color in loose colored items
   • Removes certain stains such as blood
   • Dissolves mucus from handkerchiefs
     
     
10. State three points on the care for a lactating mother.(3mks)
    • Eat a balanced diet
      • Drink plenty of fluids to have enough supply of milk
    • Ensure adequate rest to gain energy
      • Maintain proper hygiene to avoid passing disease-causing germs to the baby
        
        
11. Define the following
    • A lactating mother
      • A lactating mother is one who is breastfeeding her baby
    • Postnatal care
      • It is care given to the mother and infant after delivery and is carried out at home and at the health clinic
        
        
12. Name three sources of iron(3mks)
    • Liver/lean meat/kidney
    • Egg yolk
    • Dried fruits
    • Fish
    • Dark green vegetables
      
      
13. State two ways in which an individual can keep the cost of food low(2mks)
    • Having a kitchen garden
    • Using food in season
    • Buying food in bulk
    • Planning meals
      
      
14. Other than the mass media give two sources of information for the consumer(5mks)
    • Government bodies
    • Manufacturers
    • Consumers
      
      
15. Name three methods used to dispose inorganic refuse(3mks)
    • Burying
    • Burning
    • Recycling
      
      
16. List four problems related to weaning(4mks)
    • The baby may get diarrhea, cholera and stomach upsets due to food contamination
    • Breast milk supply decreases due to reduced frequency of suckling by the baby
    • The weaning diet may have too much fat or carbohydrates which can lead to obesity
    • Weaning interferes with the bonding between the baby and the mother when it is done by other people
    • The baby is exposed to allergies from different foods
    • Malnutrition may occur if weaning is done too early since digestive is not yet fully developed or stomach upsets when done too late
    • Babies may dislike some foods and refuse to eat hence stuntedness in growth
    • The baby may refuse to breastfeed to satiety derived from the weaning foods
      
      
17. Identify three various ways in which meals can be served(3mks)
    1. Blue plate – food is served on plates for individual members and they can sit anywhere while eating
    2. Self service – each person serves their food from centrally placed dishes on the table
    3. Buffet service – food is served on a large table. Plates and cutlery are arranged on one end. The guests serve and eat sitting or standing
    4. Cafeteria – diners line up and are served from serving dishes. This service is used in serving large institutions
    5. Tray/ trolley service – food is set on a tray and served in individual plates
       
       
18. You are assisting your friend after a party .Explain how you would do the following:
    1. Launder a white cotton tea towel with an old tea stain (10mks)
       • cover ½ the stain ½ with borax ½
       • pour boiling water ½ through the stain ½
       • soak ½ in cold ½ water
       • wash in hand hot ½ soapy ½ water using friction ½ metho
       •  rinse ½ severally ½ in warm ½ water
       • boil ½ for at least 15minutes to disinfect ½
       • final rinse ½ in cold ½ water
       • dry ½ under the sun ½
       • iron ½ using a hot ½ iron
       • air the garment ½
       • fold ½ and store ½ appropriately½
         
         
    2. Thorough clean a cemented floor(6mks)
       • Sweep ½ the floor
       • Using warm ½ soapy ½ water and a hard scrubbing brush ½. Scrub ½ starting from the farthest end of the room ½
       • Scrub a small area ½ at a time in a circular motion ½ ensuring that all parts are cleaned
       • Rinse ½ by wiping with a clean cloth ½ rinsed ½ in warm ½ water
       • Overlap the sections ½ to ensure the room is all cleaned ½
       • Dry ½ using a non fluffy cloth ½
         
         
    3. Thorough clean a glass bowl (4mks)
       • Wash in hot soapy water
       • using a soft cloth/sponge
       • Rinse in hot water
       • Dry with a clean, non fluffy, dry cloth or drip dry on a rack.