Home science 2013 paper 1 and 2 question papers

  • KCSE Past Papers Home Science 2013

    5.7.1 Home Science Paper 1 (441/1)

    SECTION A

    1.Conditions that encourage the growth of micro-organisms are;

     

  • Warmth
  • Moisture
  • Food
  • Time/long time
  • PH /alkalinity/acidity
  • Light
  • Air/oxygenAny 4 x *1- 2 marks

    2. Types of Beriberi;

     

  • Wet Beriberi
  • Dry Beriberi
  • Infantile BeriberiAny 2 x 1= 1 mark

    3. Breakfast is considered the most important meal of the day because;

     

  • It is taken after the previous day’s food has been digested and absorbed leaving the stomach empty/breaks the fast after a long period.
  • The body requires to be supplied with the basic nutrients for the day/provides energy for the day.well explained

    Any 1 x 1= 1 mark

    4. Reasons for covering food while cooking;

     

  • to prevent loss of volatile nutrients
  • to retain heat/to cook faster
  • to prevent foreign material from entering the pan/pot
  • to prevent loss of flavour.
  • To prevent evaporation of water.
  • To ensure even cooking.Any 2 x 1 = 2 marks

     

    5. Disadvantages of boiling food:

     

  • Uses a lot of fuel
  • Nutrients may be lost in boiling liquid
  • Boiled foods are not so tasty
  • Food may be damaged in form
  • Fast boiling makes protein hard and indigestible.
  • Takes long to cook.Any 2 x 1 = 2 marks

     

    6. The difference between perishable and non-perishable foods;

    Perishable foods deteriorate/rot/spoil fast while non—perishable foods last longer/do not spoil quickly.

    well explained

    7. Advantages of advertising on a Billboard.

    It:

     

  • is easily visible
  • is attractive
  • is relatively pennanent
  • is entertaining
  • reaches many people
  • may contain more than one advenisement
  • may have messages in pictures or illustrations.Any 3 x 1

    8. Benefits of breastfeeding to a mother:

     

  • Reduced chances of getting pre-menopausal breast and ovarian cancer
  • Reduced incidences of urinary tract infections
  • Reduced risk of postpartum bleeding
  • Reduced chances of pregnancy.
  • Saves time as it is ready all the time.
  • Helps in bonding.
  • Reduces breast problems/discomfort.
  • Helps uterus go back to normal.Any 3 x 1

    9. Contents of a First Aid Kit are:

     

  • Bandages
  • Razor blade / pair of scissors
  • Clip / safety pins / adhesive tape
  • Ointment
  • Pain killers.Any 4 x 1″

    10. Good grooming habits that help prevent skin diseases:

     

  • Have regular baths with clean water and soap
  • Avoid sharing personal items
  • Wear clean ironed clothes
  • Eat well balanced meals
  • Disinfect items to be shared eg. basin/bucketAny 2 x 1

    11. Factors that influence the frequency of cleaning a house:

     

  • The season of the year/time
  • The location of the house
  • The nature of the occupants
  • The nature of the house
  • The time available for cleaning
  • The size of the house
  • The purpose of the room / house
  • The cleaning equipment and materials available
  • The number of occupants
  • The frequency of use.Any 2 x 1 2 marks

    12. Electricity is the best type of artificial light because it;

     

  • is clean in use
  • is efficient
  • comes in different intensity bulbs/can be regulated
  • easy to use and maintain
  • readily available.Any 2 X 1 2 marks

    13. Factors to bear in mind when renting a house;

     

  • Rent should be affordable
  • The house space should be enough for the family size
  • Should be near social amenities eg. schools, shops, hospitals
  • Tenancy conditions should not be harsh and should be well understood
  • The neighbourhood should be secure/safe/good.
  • Access to good infrastructure
  • Availability of services such as water, electricity.Any 2 x l 2 marks

    14. Characteristics of a Plastic laundry basin are;

     

  • strong/durable
  • convenient size
  • easy to lift/should have a broad rim
  • easy to clean
  • come in different colours/design
  • light in weightAny 2 x 1 2 marks

    15. Limitations of dry cleaning as a special treatment in laundry;

     

  • It is expensive
  • Solvents are volatile
  • Solvents are highly inflammable
  • Solvents are poisonous
  • It requires skill.Any 2 x 1 2 marks

    16. Textile fibres of plant origin are;

     

  • Cotton
  • Linen
  • Jute
  • Sisal
  • Banana.17. Uses of a Facing in clothing construction;

     

  • To neaten raw edges
  • To decorate the garment
  • To provide enough thickness for attaching fasteners
  • To shape and give body where applied
  • To bring out a style feature.Any 2 x 1 2 marks

    18. Areas in a garment where diagonal tacking can be used are:

     

  • Hems
  • Pleats
  • Collar
  • Waist band
  • Cuff
  • Facing
  • Faced slit opening
  • Yoke lining
  • Fly opening
  • Pocket19. Points to observe when taking body measurements:

     

  • Have a proper tape measure
  • Tie a tape measure around the waist as this is the focal point of all other measurements
  • Always put two fingers between the tape measure and the body/not tight
  • Record the measurements.
  • Person being measured should stand straight.Any 2 x l 2 marks

    20. Reason why acetone is not a suitable stain remover on acetate fabrics.

     

  • is that acetate will dissolve in acetone.
  • damages/weakens fabrics 1 mark21. Correct direction to press the following darts:

     

  • Front shoulder dart – centre front
  • Bust dan – downwards / towards the waist
  • Elbow dart – downwards / towards the wrist
  • Back waist dart – centre backSECTION B

    22. Cleaning an oil painted wall.

     

  • Collect equipment and materials
  • Dust using a dry cloth to remove loose dirt
  • Wipe using a clean cloth wrung from warm soapy water
  • Work from low levels going upwards to avoid tear marks / trickling stains’
  • Clean a portion at a time slightly overlapping the parts
  • Rinse immediately by wiping with a cloth wrung out of clean water
  • Start from top coming downwards
  • Dry with a dry soft non fluffy cloth
  • Clean equipment, materials and store8 marks

    (b) Procedure for laundering a loose coloured cotton T-shirt:

     

  • Collect equipment and materials
  • Wash in lukewarm soapy water using kneading and squeezing
  • Wash quickly to minimise colour loss;
  • Rinse in lukewarm water to remove soap and dirt;
  • Final rinse in cold water with salt and vinegar;
  • Squeeze out excess water ;
  • Dry fiat on a clean surface under a shade
  • Press with a warm iron on W.S avoiding the ribbing;
  • Air and fold.7 marks

    c. Cleaning a plain wooden chopping board.

     

  • Collect equipment and materials
  • Clean with a soft/scouring brush and warm soapy water, a portion at a time scrubbing along the grain overlapping the portions;
  • Rinse in warm water to remove soap and dirt;
  • Final rinse in cold water to freshen;
  • Dry with dry cloth/leave to dry
  • Clean equipment and store4 marks

    SECTION C

    23. a) Advantages of using a refrigerator in the home:-

     

  • Can facilitate service of cold dishes and beverages in hot weather when they are most refreshing;
  • Wastage is reduced as cooked food can be kept longer;
  • Perishables keep longer;
  • Meals can be planned in advance as shopping can be done early and food stored;
  • It is economical as it saves time and energy by reducing trips to the market;
  • Food remains safe to eat over varying periods of time as bacterial growth is inhib- ited;
  • Can take advantage of foods in season and preserve them.Any 4 x 2 = 8 marks

    (b) Points to consider when planning meals for an invalid who is bedridden;

     

  • Meals should be balanced to provide the invalid with the required nutrients for recovery;
  • Meals should be served punctually/at regular intervals so as to allow the digestive system time to work.
  • Meals should be prepared and served in a hygienic manner – this safeguards the patient from further infection;
  • Meals should be soft/easy to digest as the digestive system is delicate/weak/sick;
  • Meals should be sewed in small quantities as the invalid may not eat and retain much food;
  • Meals should not have strong flavours and smells as this can make the invalid’s appetite go down;
  • Meals should have less energy foods as they require less calories; Follow doctors instructions.Any 4 x 2 8 marks

    (c) Difference between substitute products and complementary products;

    substitute products are products that have the same use as others available in the market such as butter and margarine;
    while complementary products are the products that one needs to use together with other products such as sugar and tea, the need for one product creates the need for the other or one cannot be used without felt other.

    well differentiated 4 marks

    24 (a) (i) Methods of disposing of fullness;

     

  • Elastic
  • Shirring
  • Darts
  • Easing
  • Pleats
  • Smoking
  • Tucks
  • Gather

  • (b) Attaching a lace onto the lower edge of a skirt using the overlaid seam; 
  • Fold the skirt along the fitting line to the W.S, then press;
  • Place folded lace over the skirt fitting line; R.S. up of lace. Match fitting line, then pin and tack;
  • Remove pins and machine stitch close to the fold, through the three layers;
  • Remove tacking and press;
  • Trim raw edges close to lcm, neaten raw edges;
  • Press seam on the R.S and W.S.6 x 1 6 marks

    (c) Finishing processes carried out during laundry;

     

  • Ironing – moving a hot iron to and fro on an article until all creases are removed;
  • Damping – introducing moisture to the dry article to be ironed;
  • Pressing – placing a warm iron on a garment, lifting and placing it on the next portion until the whole article is pressed;
  • Airing – hanging ironed clothes for some minutes to remove any traces of dampness before storage;
  • Folding/Hanging – preparing clothes for storage;
  • Mangling – folding of towels and pressing them between a mangle or roller for storage.Any 4 x 2 = 8 marks

    25. a) Qualities of Aluminium that make it suitable for kitchen utensils;

     

  • It is light in weight;
  • It has a silvery appearance;
  • It has a lower melting point/malleable;
  • It acts as a good conductor of heat;
  • It is highly resistant to weather corrosion;
  • It is easy to clean;
  • It is durable;
  • It is reasonably cheap;
  • It is safe to use; 
  • It does not rust.Any 6 x l 6 marks

    b) Signs of a child suffering from Marasmus;

     

  • Extreme loss of weight;
  • No fat under the skin/emaciated/wrinkled skin;
  • Child looks like an elderly person;
  • Ribs can be seen clearly;
  • Eyes protrude;
  • Hair looks normal but head is big;
  • Child is weak;
  • Child is alert and interested in his/her surroundings;
  • Retarded growth.Any 6 x 1 6 marks

    c. Factors to consider when selecting a baby’s clothes;

     

  • the clothes must be warm as the heat regulating mechanism of a young baby does not function properly in the first few months;
  • the fabric used must be soft and nonstick to prevent soreness and irritation;
  • the fabrics used must be light in weight as the heavy ones make the baby uncomfortable;
  • clothes should be large enough to allow for some growth and free movement of the baby;
  • clothes should be of simple style and pattem for easier wearing and washing; 1 light,warm or bright colours are best as they look cheerful and attractive;
  • clothes should be easy to wash since they get dirty quickly and need constant laundering; ‘
  • clothes should be easy to put on and remove therefore should have tie tapes;
  • clothes should be non-flammable to keep baby safe from fire;
  • should be strong to withstand frequent washing.Any 4 x 2 8 marks

    5.7.2 Home Science Paper 2 (441/2)

    1. PRESENTATION

    (a) Work well pressed and folded

    (b) Label firmly fixed without concealing details and on single fabric

    (c) Pins/Needles and unnecessary tacking threads and loose threads removed

    (d) Made up for the right half

    2. CUTTING OUT

    (a) All six pieces cut out

    (b) Smooth cutting of blouse CF

    (c) Blouse CF cut on straight grain to within 2 mm

    (d) Smooth cutting of blouse CB

    (e) Blouse CB cut on slraight grain to within 2 mm

    (1) Front facing smoothly cut at the CF

    (g) Back facing smoothly cut at the CB

    (h) Smooth cutting for the blouse lower edge front and back

    3. DOUBLE POINTED DART

    (a) Straight stitchery and tapering to nothing

    (b) Thread ends well fastened at the points

    (c) Correct length of dart from one tapered end to the other tapered end (10 cm) to within 2 mm (9.8 cm – 10.2 cm)

    (d) Correct width of dart (widest part of dart at centre (l cm) to within 2 mm (0.8 cm – 1.2 cm)

    (e) Dart snipped at the centre, and the snipped edge neatened using loop stitches

    4 .SHOULDER SEAM (OPEN SEAM)

    (If not open seam give zero)

    (a) Seam joined with straight stitchery

    (b) Well neatened raw edges

    (c) Evenness of seam allowance

    (d) Seam pressed open and fiat at the neckline and sleeve crown open and flat

    (e) Correct size of seam allowance (1 cm) to within 2mm (0.8 cm – 1.2 cm)

    5. SIDE SEAM

    (If not French seam give zero)

    (a) Straight stitchery

    (b) Seam well trimmed no threads on RS

    (c) Seam well knife edged

    (d) Evenness of seam

    (e) Correct size (6 mm) to within 2 mm (4 – 8 mm)

    (t) Seam pressed towards the back at armhole

    (g) Flatness of seam at armhole RS and WS

    6. NECK FACING

    (a) Back and front facings joined with straight stitchery seam trimmed pressed open and unneatened

    (b) Facing attached to neckline with smooth stitchery

    (c) Seam trimmed snipped and understitched

    (d) Facing seam and shoulder seam meeting to within 2 mm at neckline

    (e) Free edge of facing well neatened and held down at seamline

    (t) CF of blouse and CF of facing matching to within 2 mm

    (g) CB of blouse and CB of facing matching to within 2 mm

    (h) Flatness of neckfacing

    7. UNDERARM SEAM (FRENCH SEAM)

    (If not French seam give Zero)

    (a) Seam made before sleeve is attached

    (b) Straight stitchery of seam

    (c) Seam well trimmed No threads on RS

    (d) Seam well knife edged

    (e) Evenness of seam

    (f) Correct size (6 mm) to within 2 mm (4-8 mm)

    (g) Seam pressed towards the back at armhole and at sleeve band

    (h) Flatness of the seam at sleeve band RS and WS

    (i) Flatness of the seam at armhole RS and WS

    (i) Side seam and underarm seam meeting to within 2 mm

    (k) Sleeve seamline and sleeve band seamline meeting to within 2 mm

    8. SLEEVE

    (a) Good hang

    (b) Gathers well distributed éaround the crown

    (c) Gathers %well distributed% at lower edge measure (5.7 cm) fr seamline to start of gathers to within 5 mm

    (d) Armhole seam made with smooth stitchery

    (e) Correct positioning of sleeve i.e back on back of bodice and fron front bodice

    (t) Notches at armhole correctly matched Sub-tota

    9. SLEEVE BAND

    (a) Band correctly joined before attaching

    (b) Sleeve band attached with straight stitchery (mark by impression

    (c) Raw edges of band well tucked under and trimmed

    (d) Band hemmed half way

    (e) Quality of hemming stitches

    (t) Even width of band RS WS

    (g) Correct depth of finished band RS WS (3.9 cm to within

    (3.7 – 4.l cm)

    (h) Flatness of the band RS and WS

     

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