Homescience Paper 3 Questions and Answers - Form 4 End Term 2 2021

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  • Planning session – 30 minutes
  • Practical session – 1¼ hours

INSTRUCTION TO CANDIDATES

  1. Read the test carefully.
  2. Write your name and index number on every sheet of paper
  3. Text books and recipes may be used during the planning session.
  4. You will be expected to keep to your order of work during the practical session.
  5. You are only allowed to take your reference materials at the end of the planning session.
  6. You are not allowed to bring additional notes to the practical session.


QUESTIONS

THE TEST
Your cousin who is an Athlete is coming home for supper after a whole day’s practice in readiness for the following days competitions .
Using all the ingredients listed below ,plan ,prepare, cook and present a suitable one course dinner for the two of you.
Include a refreshing drink.
Ingredients

  • Maize meal flour/Wheat flour /Rice
  • Beef /Green peas/Beans
  • Fruits in season
  • Fat/Oil
  • Tomatoes
  • Carrots
  • Onions
  • Salt
  • Sugar
  • Capsicum
  • Dhania
  • Green leafy vegetables /Cabbage

PLANNING SESSION - 30 MINUTES
For each task listed below ,Use separate sheets of paper and make duplicate copies using carbon paper.
Proceed as follows:

  1. Identify the dishes and write the recipes
  2. Write your order of work
  3. Make a list of food stuff and equipment you will require


Marking Scheme

S/NO

AREAS OF ASSESSMENT

ACTUAL

SCORE

1.

PLAN
RECIPES

  • Availability(recipe for   each of four   (4)items
  • Correct quantities (enough for 2)
  • Appropriate choice   (for   a one   course   meal and drink ) 

Order of work

  • Availability
  • Proper sequencing 

List of foodstuff   and   equipment

  • Availability
  • Adequacy
  • Appropriateness

4

1

1

1

1

1

1

1

 
 

SUB TOTAL

11

 

2.

PREPARATON AND COOKING
Correct procedure

  • Protein dish
  • Carbohydrate dish
  • Vegetable dish
  • Refreshing drink
  • Method of cooking   (at least 2)

Quality of   results

  • Protein dish
  • Carbohydrate dish
  • Vegetable dish
  • Refreshing drink

2

2

2

2

2

2

2

2

2

 
 

SUB TOTAL

18

 

3

PRESENTATION
Utensils

  • Appropriate
  • Clean
  • Table layout(correctly for 2)
  • Centre piece
  • Food attractively served(garnishes)
  • Table condiments (salt shakers, pepper, shaker, toothpicks serviettes etc)
  • General impression

HYGIENE

  • Food
  • Kitchen
  • Personnel

2

1

2

1

1

1

2

1

1

1

 
 

Sub Total

13

 

4.

ECONOMY OF RESOUCES

  • Water
  • Food
  • Fuel
  • Materials

1

1

1

1

 
 

Sub Total

04

 

5.

CLEARING UP

  • During work
  • After work

2

2

 
 

Sub Total

04

 
       
 

GRAND TOTAL

50

 
 

Final Mark –Actual total divide by 2

25

 

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