KCSE Past Papers 2020 Home Science Paper 1 (441/1)

KCSE 2020 Home Science Paper 1 (441/1)

Marking Scheme 1. List four materials that are suitable for packing foods. (2 marks)

 

  • Metal
  • Glass
  • Plastic
  • Paper2. Identify two signs and symptoms of anaemia (2 marks)

     

  • Fatigue.
  • Weakness.
  • Pale or yellowish skin.
  • Irregular heartbeats.
  • Shortness of breath.
  • Dizziness or lightheadedness.
  • Chest pain.
  • Cold hands and feet.3. Highlight one benefit of thawing frozen foods thoroughly before cooking. (2 marks)

     

  • To ensure that heat penetrates the food to reduce cooking time
  • Use less fuel
  • Food cook well or easily.4. State two ways of conserving vitamin C during storage. (2 marks)

     

  • Storing in the refrigerator or freezer. Cold temperatures will limit the degradation of vitamins so use the vegetable drawer in your fridge (where humidity is higher)
  • Store in an air-tight bag or container.
  • Avoid trimming and chopping prior to storage too, this will limit surface area andhelp lock more of the vitamins inside.5. Differentiate between batter and dough in cookery. (2 marks)

     

  • Batters are thin and contain eggs, and doughs are thick and don’t have to contain eggs.6. Identify two types of skin infections caused by poor personal hygiene. (2 marks)

     

  • Bacterial skin infections
  • Viral skin infections
  • Fungal skin infections
  • Yeast infections
  • Parasitic skin infections7. Give the meaning of the term adolescence. (2 marks)

     

  • It is the transitional phase of growth and development between childhood and adulthood.8. Describe the term immunisation. (2 marks)

     

  • A process by which a person becomes protected against a disease through vaccination.9. ldentify two types of drainage used in the home. (2 marks)

     

  • Free drainage
  • Open drainage
  • Concealed10. ldentify two symptoms of hookworm infestation. (1 marks)

     

  • abdominal pain.
  • colic, or cramping and excessive crying in infants.
  • intestinal cramps.
  • nausea.
  • a fever.
  • blood in your stool.
  • a loss of appetite.
  • itchy rash.11. Identify two surfaces that are best cleaned using the scrubbing method. (2 marks)

    12. State two ways in which desirable habits in children are formed. (2 marks)

    13. State four pieces of information that should be included in an invoice of goods sold. (2 marks)

    14. Give the meaning of the term consumer protection. (2 marks)

    15. List four methods of removing dirt from surfaces. (2 marks)

     

  • sweeping
  • dusting
  • scrubbing
  • suction16. List two special treatments given to garments after washing. (2 marks)

    – Starching.

    – Blueing.

    – Fabric conditioning.

    17. Identify two classilications of natural fibres. (2 marks)

     

  • Animal-based
  • plant-based.18. Name two garments where the use of in-scam pockets would be appropriate. (2 marks)

     

  • Trouser.
  • Skirt.
  • Shorts.
  • Dress.19. State two points that should be observed to ensure that cutting out scissors work effectively. (2 marks)

     

  • Do not use for cutting hair, paper.
  • Hold them correctly when in use.
  • Do not drop them. Wipe after use 20. Give two types of permanent hand stitches used to make a boy’s pair of shorts. (1 mark) 
  • Hemming.
  • Backstitch.
  • Over sewing.
  • Over casing. 21. Identify four pattern pieces that you would draft in preparation for making an apron. (2 marks) 
  • Skirt piece
  • Front bodice.
  • Neck band.
  • Waistband.
  • Pocket.
  • FrillSECTION B (20 MARKS)

    22. (a) Procedure for cleaning a plain wooden food storage cupboard.

     

  • Remove (½) all foods from the storage cupboard.
  • Remove (½) any stains from the door, wall and shelves using warm soapy water (½).
  • Dust (½) the outside surface, paying attention to the handles.
  • Dust and then scrub (½) the shelves using warm soapy water (½) and a soft brush or cloth (k›}.
  • Rinse thoroughly (½) using a cloth wrung out of warm water (½) until all soapy water has heen completely removed.
  • Line (½) the shelves with clean paper or lining material. (b)Procedure for weekly cleaning a cement pit latrine floor. 
  • High dust (½) to remove cobwebs.
  • Remove (½) the latrine cover, clean by scrubbing (½) it using hot soapy water (½) and a toilet scrubbing brush (½)
  • Rinse (½) in hot (½) then cold (U) water into which a disinfectant (½) has been added.
  • Dry (½) thoroughly.
  • Scrub (½) the floor using a scrubbing brush and hot soapy water (½).
  • Rinse (½) with hot (½) and then cold (½) water to remove dirt and soap. (c) Procedure for washing her woollen sweater. 
  • Frisk (½) the pockets.
  • Take the measurements (½)
  • Using warm soapy water(½), wash the sweater by kneading and squeczing method without lifting (½) the sweater out of the water.
  • Rinse (½) in warm water severally to remove the soap.
  • Squeeze (½) out as much water as possible, roll (½) the sweater in a clean dry towel (½) and squeeze (½) further to remo› e excess water.
  • Lay (½) the sweater on a flat surface (½) under the shade(½)
  • Confirm the size and shape(½)SECTION C (40 MARKS)

    23. (a) Advantages of planning meals in a family.

     

  • Balanced to meet the dietary requirements of all the family members.
  • Presented and served attractively to stimulate appetite and enjoyment.
  • Adequate for the family members to get satisfied.
  • Meet the individual preferences to encourage them to eat.
  • Enables ingredients to be bought in bulk thus saving cost.(b) General rules to be observed when drying foods ready for storage.

     

  • Use clean hands, equipment and water. This will prevent any form of contamination of the foods.
  • Use fresh foods that are in good condition.
  • When sun drying foods, cover the food with mesh or netting material to prevent dust, flies, insects or pests from contaminating 1t.
  • Do not dry foods directly on the ground. Instead spread them on a clean surface or material.
  • Store dried foods in tightly closed containers away from pests, dirt and moisture.(c) Ways of advertising a new recipe developed.

     

  • Social media — social sites like facebook, twitter, Instagram, whatsapp can be used to advertise the new recipe.
  • Word of mouth — the recipe can be given to students, teachers, family to advGrtise by word of mouth.
  • Print media — the recipe can be advertised in newspapers, school magazines, journals, brochures and leaflets.
  • Science fairs — the recipe can be advertised during school science fairs.
  • Electronic media — the recipe can be advertised through the television.
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