KCSE Past Papers Home Science 2015
SECTION A: (40 marks)
Answer ALL the questions in this section in the spaces provided. Define the following terms as used in meal planning: (2 marks)
(a) blanch;……………………
(b) essence…………………….
2. State two reasons for basting foods while cooking. (2 marks)
3. Give two uses of carbohydrates in the body. (2 marks)
4. State two ways of conserving vitamin C in green leafy vegetables during preparation. (2 marks)
5. Highlight two disadvantages of réchauffé dishes. (2 marks)
6. Name two waterborne diseases caused by poor sanitation. (1 mark)
7. State two ways of enhancing personal appearance. (2 marks)
8. Identify two ways of meeting the emotional needs of a patient recuperating at home. (2 marks)
9. Distinguish between a cesspool and a soak pit. (2 marks)
10. Name four locally available materials that can be used to improvise cleaning abrasives. (2 marks)
11. State two advantages of regular cleaning of household items. (2 marks)
12. State two factors to consider when caring for a pit latrine. (2 marks)
13. Differentiate between a need and a want. (1 mark)
14. Highlight two advantages of having labels on consumer products. (2 marks)
15. Name two examples of builders added to soaps and soapless detergents during manufacture. (1 mark)
16. Give the main reason for repairing clothes before laundering. (1 mark)
17. State two advantages of using soft water in laundry work. (2 marks)
18. Give three points to consider when selecting the fabric to use when practising stitching for beginners. (3 marks)
19. Outline two reasons for blending fibres. (2 marks)
20. State two factors to consider when fixing a zip on a garment. (2 marks)
21. Identify three ways of attaching a collar to the neckline. (3 marks)
SECTION B: (20 marks)
COMPULSORY
Answer Question 22 in the spaces provided.
22. You are at home over the weekend. Outline the procedure you would use for each of the following:
(i) laundering a woollen sweater; (11 marks)
(ii) cleaning a stainless steel sink; (5 marks)
(iii) cleaning an enamel cup. (4 marks)
SECTION C: (40 marks)
Answer any TWO questions from this section in the space provided after question 25 (c).
23. (a) Explain three general rules to observe when making batters. (6 marks)
(b) Outline six reasons for including fruit salad in a meal. (6 marks)
(c)Explain how the following factors influence consumer buying:
(i) inflation;
(ii) family set up;
(iii) time and energy;
(iv) self image.(8 marks)
24. (a)Outline four qualities of a well made cuff. (4 marks)
(b)Classify laundry equipment and in each case give two examples. (8 marks)
(c) Explain four factors to consider when choosing a seam in garment construction.(8 marks)
25 (a)Highlight four pieces of information found on a receipt of goods sold. (4 marks)
(b)Explain four ways of ventilating a room using windows. (8 marks)
(c)Explain four factors that may affect normal foetal development. (8 marks)
HOME SCIENCE (CLOTHING CONSTRUCTION)
