HOME SCIENCE REVISION BOOKLET (QUESTIONS AND ANSWERS)

PAPER ONE

*NRBS*

1. Explain the role of sweat glands in the soiling of the body (2 marks)
2. Identify any four main causes of accidents in the house (2 marks)
3. State any two characteristics of clothes made of fabric that develop static electricity (2 marks)
4. Explain how living a relatively sedentary lifestyle can lead to obesity (1 mark)
5. State two qualities that make the run and fell (machine fell) seam suitable for making night dress
6. Explain two precautionary measures to be taken when cleaning a painted wall
7. Give two reasons why low-heeled shoes are recommended for a pregnant woman (2 marks)
8. Give four uses of fat in flour mixture (2 marks)
9. State the two main roles of garnishing in food presentation (2 marks)
10. Identify linen using burning test (3 marks)
11. Give reasons for using the following processes during garment construction (2 marks):
    • (a) Basting
    • (b) Trimming
12. Identify any six factors that may affect normal foetal development (3 marks)
13. Define the term food fortification (1 mark)
14. State any two dangers of misusing drugs (1 mark)
15. State any two factors that affect the efficiency of a detergent (2 marks)
16. Define the term ‘hue’ as used in colour (1 mark)
17. State any function of riboflavin (2 marks)
18. What are two disadvantages of credit buying (2 marks)
19. Mention any two preparations to be made before carrying out a family wash (1 mark)
20. Suggest two reasons for using smoking in garment construction (2 marks)
21. Give two reasons for having a plan for spending the money available to a family (2 marks)
22. What are the two forms of “malnutrition” (1 mark)
23. You have visited your aunt who is sick:
    • (a) Wash and treat her loose coloured cotton bed sheets (10 marks)
    • (b) Clean a pair of stainless steel cutlery she will use (5 marks)
    • (c) Clean her toothbrush (5 marks)
24. (a) State five factors that affect individual nutrient requirement (5 marks)
25. (b) State five factors to consider when packing meals (5 marks)
26. (c) State six ways of ensuring that a sleeve is well set (6 marks)
27. (d) Suggest four advantages of blending wool with nylon (4 marks)
28. (a) Giving four examples, explain why some nutritional disorders are referred to as lifestyle related (4 marks)
29. (b) Discuss five precautionary measures to take when using frying as a method of cooking (5 marks)
30. (c) Explain five ways in which a consumer can protect herself from being exploited (5 marks)
31. (d) With the aid of diagram, explain the procedure of working out wide tucks (5 marks)
32. (a) State five factors to consider when choosing fastenings (5 marks)
33. (b) State five precautions to take when using kerosene as a fuel (5 marks)
34. (c) Discuss five points to consider when selecting lighting fixtures (5 marks)
35. (d) State five qualities of a well-constructed piece of furniture (5 marks)

*SBC*

1. Explain why damp dusting is better than dry dusting in a sick room
2. Mention any two results of lack of vitamin C in the diet
3. Give any two factors to consider when making a choice of accessories for an evening
4. State two disadvantages of concealed drainage system
5. Mention two uses of (dhania) coriander leaves in cookery
6. What is the reason for giving a teething baby a hard object to bite on?
7. State two qualities of a good soup
8. Give two areas in a garment where top stitching is done
9. Mention one way in which each of the following articles is given special treatment:
   • (i) Tray cloth
   • (ii) Baby Napkin
10. Mention two advantages of blending cotton and nylon fibres
11. Give two methods of credit buying
12. Outline three points to consider when choosing a work surface in the kitchen
13. Give one reason for kneading yeast dough
14. Write down any two reasons why it’s important to eat raw carrots
15. State three qualities to look for in a pair of cutting out scissors
16. Give two ways in which a mother can infect her newborn baby with HIV/AIDS virus
17. Outline two reasons for snipping curved seams
18. Name three types of immunization given to children before their first birthday
19. Give two reasons for disposing of waste properly
20. (a) Explain the procedure of sweeping a cemented floor
21. (b) Give the procedure of cleaning an enamel plate
22. (a) Describe any three types of meal service
23. (b) Supporting your answer with four reasons, give the most suitable fabric for an institution’s bed linen
24. (c) Give four ways in which scarcity of time would affect a consumer
25. (d) With two specific examples, give three uses of permanent stitches
26. (a) Give the systematic order of placing bedding items when preparing a baby’s cot
27. (b) Explain three desirable qualities of ironing board
28. (c) Give three characteristics of a well-made dart
29. (d) Your house is experiencing frequent blackouts. Explain how you would clean a hurricane lamp in readiness
30. (a) Breast milk is the best option for any new baby. In which ways would a lactating mother improve supply of breast milk to her baby? (Give five points)
31. (b) State five points to consider when giving general care to all the clothes
32. (c) Explain five rules to observe when fixing fastenings
33. (d) Discuss five factors that influence consumer buying

*MHS*

1. Outline three forms of food service (3 marks)
2. State three reasons for interfacing collars (3 marks)
3. State two properties which make asbestos suitable for theatre curtains and protective clothing
4. State two factors that influence choice of a method of controlling fullness (2 marks)
5. State three characteristics of a good French seam (3 marks)
6. List down four methods of neatening an open seam (2 marks)
7. Mention three positive effects of advertisements to a consumer (3 marks)
8. State two important rules to observe when darning (2 marks)
9. Give three factors determining the choice of color in a sitting room (3 marks)
10. Explain three rules to observe during stain removal (3 marks)
11. Mention four points to observe when packing meals (4 marks)
12. State three principles of wise buying (3 marks)
13. Identify three dangers of weaning the baby when it is too late (3 marks)
14. Give two reasons why common salt is iodized (3 marks)
15. State four disadvantages of using charcoal when cooking (2 marks)
16. (a) Launder cotton blood-stained sheet (7 marks)
17. (b) Describe how to occasionally clean a gas lamp (4 marks)
18. (c) Give the procedure for cleaning two aluminium cups (5 marks)
19. (d) Explain briefly how you can carry out spotting on a woolen skirt (4 marks)
20. (a) Describe how run and fell seam is made on the side of a cotton skirt (8 marks)
21. (b) State four functions of tucks in garment construction (4 marks)
22. (c) With the aid of a diagram, describe the making of gathers before attaching to the waistband
23. (a) Explain points to consider when choosing flowers for flower arrangement (5 marks)
24. (b) Describe the procedure of cleaning a wooden polished table surface (7 marks)
25. (c) List four ways of enhancing personal appearance (4 marks)
26. (d) Explain four ways of encouraging a child to play (4 marks)
27. (a) State six points to consider when choosing and preparing weaning foods (6 marks)
28. (b) Give three desired qualities of a deep frying pan (3 marks)
29. (c) State five reasons for preserving foods (5 marks)
30. (d) Explain six dietary needs of an elderly person (6 marks)

*AGHS*

1. List four fat soluble vitamins
2. State two possible causes of anaemia
3. Give two points to look for when buying spinach
4. State two effects of strong heat on proteins
5. State two disadvantages of using leftover foods
6. State two forms in which laundry soap is found in the market
7. Give the steps of removing chewing gum stain from a garment
8. Mention the three areas (centres of work) that make up the work triangle in a kitchen
9. Suggest two measures to take immediately nose bleeding occurs
10. List two improvised abrasives in the home
11. Identify three tasks that are carried out only during special cleaning of a bedroom
12. Mention two dangers of heavy smoking during pregnancy
13. Give four methods of advertising
14. State two reasons why cotton fabrics are popular for table linen
15. Give two reasons why silk is expensive
16. State three qualities of a good tape measure
17. Give three reasons for a needle breaking during machining
18. Give two reasons why press studs are not suitable for use in children’s garments
19. (a) You are arranging dinner for your two friends, describe how to carry out the listed chores:
    • (i) Thoroughly clean a stained melamine cup you will use
    • (ii) Starch a previously laundered cotton tray cloth using boiling water starch
    • (iii) Thoroughly clean the terrazzo kitchen floor
20. (a) Mention four ways of improving maize meal porridge
21. (b) Explain three precautions to take when using an oven to bake cakes
22. (c) Explain six factors to look for when selecting a frying pan
23. (d) Explain four uses of carrot in cookery
24. (a) Identify two fibers in each case with the properties listed below:
    • (i) Stronger when wet
    • (ii) Weaker when wet
    • (iii) Elastic
    • (iv) Lustrous
    • (v) Flakes with a yellow flame
25. (b) Describe the procedure of taking the following body measurements:
    • (i) Hips
    • (ii) Inside arm length
    • (iii) Couch
26. (c) Using diagram, describe the procedure of preparing a straight collar without interfacing ready for attachment
27. (a) Discuss four desirable qualities of a good clothes line
28. (b) Explain five ways of disposing of refuse in the home
29. (c) Explain five factors to consider when selecting an electric iron
30. (d) Giving a reason in each case, state three factors to consider when wearing a baby
31. (a) Explain three preparations to make on a sewing machine in readiness to stitching
32. (b) Describe the procedure of making a single pointed dart
33. (c) Explain four points to consider when selecting clothes for a short plump figure

*MUM*

1. Mention any three classes of stain removers used in laundry work
2. State two uses of facings in garment construction
3. State three uses of eggs in flour mixtures
4. Give any two precautionary measures to take when using dry cleaning fluid
5. What is the cause of swelling of body tissues that is symptomatic of kwashiorkor?
6. Name any four common groups of people that are usually affected by anaemia
7. List three functions of water in the bodies of human beings
8. Define the term essential amino acids correctly
9. Why are there more than usual numbers of Tuberculosis victims in today’s societies than in the past (i.e., after the 80’s than before)?
10. What is the work of a thermostat in an electric iron box?
11. What are the following parts of an enclosed drainage system?
    • a) Water closet
    • b) Manhole
    • c) Septic tanks
12. State three general causes of poor sanitation
13. Give two advantages of frying as a method of cooking
14. State any two common problems that may afflict a pregnancy before its full term
15. Give two reasons why the double stitched seam is commonly used on children’s garments
16. Explain two methods or ways in which the body can gain immunity to help resist disease attacks
17. Give two advantages of using carpets in the home
18. State two reasons why wooden surfaces in the home need finishing
19. List four points to look for when buying cabbages
20. State two measures to take in order to control the incidence of bed sores in bedridden invalids
21. Your friend is celebrating her seventeenth birthday and you are to help in the preparations. Describe how you would:
    • a) Launder her loose coloured cotton dress that she is going to wear that afternoon
    • b) Explain how you will thoroughly clean the cemented floor in the living room to be used
22. (a) A doctor diagnosed pellagra in a foreign student. Briefly describe two symptoms he might have noticed that were affecting his patient
23. (b) Explain any two common faults often encountered in the making of yeast-based mixture products
24. (c) Explain one disadvantage of advertising
25. (d) With aid of a labeled illustration describe how to make an overlaid seam
26. (a) Explain three causes of dental caries
27. (b) Explain one main difference between interfacing and interlining
28. (c) With the aid of clearly labeled diagrams describe how to work and make a box pleat
29. (d) Explain four factors to consider before choosing a method for mending a tear in the fabric of an item to be laundered
30. (a) Explain four points to consider when weaning a baby
31. (b) Explain two types of play to which growing children are normally exposed and mention one benefit and one demerit in each case
32. (c) State four reasons or ways in which a consumer needs protection from negative market effects
33. (d) Draw a simple illustration and state the main function of each of the following tacking stitches:
    • i) Tailors tacking
    • ii) Fishbone tacking
    • iii) Basting

*STK*

1. Define the term hue as used in home science (1 mark)
2. Give two ways in which the studying of home science benefits an individual (2 marks)
3. Give two functions of a colander as kitchen equipment
4. State four basic instructions on the use of medicine (2 marks)
5. Name two types of accidents that can cause fractures (2 marks)
6. State two points to consider when choosing a toilet brush (2 marks)
7. Why are clothes dampened before ironing? (1 mark)
8. Give three precautions to take when cleaning wooden surfaces (3 marks)
9. State three qualities to look for when buying a saucepan (3 marks)
10. Give three uses of eggs in flour mixtures (3 marks)
11. Give two different methods of identifying linen as a textile fibre (2 marks)
12. List four decorative methods of disposing of fullness in a toddler’s dress (2 marks)
13. Give two causes of needle breaking when machine stitching (2 marks)
14. Suggest two reasons why a French seam is suitable for fraying fabrics (2 marks)
15. Give two points on the importance of consumer education to a consumer (2 marks)
16. State three factors that will affect the efficiency of a laundry soap (3 marks)
17. (a) State two reasons for using tucks on children’s clothing (2 marks)
18. (b) Identify any four factors that may affect normal foetal development (2 marks)
19. Explain two advantages of home-based care of the sick (2 marks)
20. You are taking care of your sister who is recovering from an infectious skin disease:
    • (a) Giving reasons in each case, explain the procedural steps you would take to launder her woolen shawl (10 marks)
    • (b) Thoroughly clean her white canvas shoes with laces (6 marks)
    • (c) Explain the steps you would take in cleaning her stained melamine cup (4 marks)
21. (a) Discuss five danger signs of pregnancy (10 marks)
22. (b) Explain four points to consider when buying hand sewing needles (4 marks)
23. (c) Give two common faults and their causes in each of the following flour mixtures:
    • (i) A coarse open texture in rubbed-in cakes (2 marks)
    • (ii) Heavy and close texture in creamed cakes (2 marks)
    • (iii) Hard and tough pastry (2 marks)
24. (a) With the aid of three clearly labeled diagrams, explain the working of a lapped seam (8 marks)
25. (b) Explain the functions of each of the following:
    • (i) Balance wheel (1 mark)
    • (ii) Bobbin case (1 mark)
    • (iii) Pressure foot lifter (1 mark)
26. (c) Explain four qualities of a good cutting out shears (4 marks)
27. (d) (i) Explain three points of importance of care labels (3 marks)
28. (ii) Give two undesirable properties of nylon (2 marks)
29. (a) Explain five changes that occur when cooking ugali using maize flour (10 marks)
30. (b) Define the following terms as used in home science. Give an example in each case:
    • (i) Food fortification (2 marks)
    • (ii) Food vehicle (2 marks)
    • (iii) Food supplements (2 marks)
31. (c) Explain four factors that influence consumer buying (4 marks)

PAPER TWO

*NYR*

A pattern of a child’s dress is provided. You are advised to study the sketch and the layout before you begin the test.

MATERIALS PROVIDED

• Pattern pieces:
  • A Dress Front
  • B Dress Back
  • C Sleeve
  • D Sleeve binding and ties
  • E Sleeve opening facing
  • F Front neck facing
  • G Back neck facing
• Plain lightweight fabric 60cm long by 91cm wide
• Sewing thread to match the fabric colour
• One large envelope

THE TEST

Using the materials provided, cut out and make the LEFT HALF of the child’s dress to show the following:

1. The joining of the front to back bodice at the shoulder line using a neatened open seam.
2. Making a French seam at the sides of the front and the back.
3. Joining the front and back neck facing with a neatened open seam.
4. Neatening the outer edge of the joined neck-facing.
5. Using the prepared facing to neaten the neckline of the dress bodice.
6. Preparation of the sleeve opening facing.
7. Preparation of the faced slit opening on the sleeve.
8. Attachment of the binding sleeve ties onto the sleeve.
9. Making of the French seam on the sleeve.
10. Attaching the sleeve on the bodice. DO NOT NEATEN THE SEAM.

At the end of the examination, firmly sew onto your work, on a single fabric, a label bearing your name and the index number. Remove the needle and pins from your work. Then fold and place it in the envelope provided. Do not put scraps of material in the envelope.

*SBC*

A pattern of a girl’s blouse is provided. You are advised to study the sketches, instructions and layout carefully before you begin the test.

MATERIALS PROVIDED

• Pattern pieces for the blouse:
  • Bodice Front
  • Bodice Back
  • Back Neck Facing
  • Arm Hole Binding Strip
• Lightweight plain cotton fabric 45cm long by 90cm wide
• Sewing thread to match the fabric
• One large envelope

THE TEST

Using the materials provided, cut out and make the LEFT HALF of the blouse to show the following processes:

1. Working of the front bodice double dart
2. Making a French seam at the shoulder
3. Making a neatened open seam on the side of the blouse
4. Joining the back neck facing to the front facing and neatening the free edge
5. Attachment of the facing to the neckline and understitch
6. Neatening the armhole using a binding strip
7. Cutting the marked tear on the back bodice and repairing it with hand darning

*NRBS*

A pattern of a child’s blouse is provided. You are advised to study the sketches, instructions and the layout carefully before you begin the test.

Materials provided:

• Pattern pieces:
  • A Bodice front
  • B Bodice back
  • C Sleeve
  • D Cuff
  • E Front facing
  • F Back facing
  • G Patch
  • H Straight strip
• Plain lightweight cotton fabric 45cm long by 90cm wide
• Cotton sewing thread to match the fabric
• One button (shirt) with two holes
• One envelope

THE TEST

Using the material provided, cut out and make the left half of the blouse to show the following processes:

1. Making of the waist dart
2. Working of the calico patch
3. Working of the shoulder seam to make French seam
4. Making the side seam using an open seam
5. Working of continuous wrap opening
6. Preparing and attaching the cuff on sleeves
7. Preparing and fixing the neckline facing
8. Attaching the sleeves onto bodice
9. Slip hemming the back bodice lower hem
10. Working of buttonhole and attaching of the shirt button

LAYOUT NOT DRAWN TO SCALE

*MHS*

A pattern of a child’s dress is provided. You are advised to study the sketches, instructions and the layout carefully before you begin the test.

MATERIALS PROVIDED

• Pattern pieces for the dress:
  • A Dress front
  • B Dress back
  • C Pocket
  • D Front facing
  • E Back facing
• Plain lightweight cotton fabric 55cm long by 90cm wide
• Sewing thread to match the fabric
• One large envelope

THE TEST

Using material provided, cut out and make the LEFT HALF of a child’s dress to show the following:

1. Working of a shoulder dart
2. The joining of the shoulder seam using a French seam
3. The joining of the side seam using a plain seam
4. The preparation of the patch pocket
5. Fixing of the patch pocket onto the garment
6. The joining of the front and the back facings at the shoulder. Neatening the outer edge of the facing
7. Attaching of the facing at the neckline of the dress. Understitching the seams
8. Hem the lower bodice using slip hemming stitches

At the end of the examination, firmly sew onto your work, on a single fabric a label bearing your name and index number. Remove the needle and pins from your work, then fold your work neatly and place it in the envelope provided. Do not put scraps of fabric in the envelope.

*RCH*

MATERIALS PROVIDED

1. Skirt front
2. Skirt back
3. Front yoke
4. Back yoke
5. Collar
6. Front neck facing
7. Back neck facing
8. Frill

Note: Interfacing for collar is cut with pieces from the same fabric.

• Lightweight cotton fabric 70cm by 91cm wide
• Sewing cotton thread to match the fabric
• An envelope

Using the materials provided, cut out and make the left half of a child’s dress as shown in the sketch below to give the following:

1. The attachment of the back yoke to the back skirt using an overlaid seam
2. The attachment of front yoke to front skirt using an overlaid seam
3. The working of an open seam at the shoulder
4. The preparation of an interfaced collar
5. The neatening of the free edge of the facings
6. The attaching of the collar using the facings
7. The making of a French seam at the side of the dress
8. The preparation of the frill. Use inverted pleats
9. The attaching of the frill to the skirt front only using neatened open seam (use loop stitches)

At the end of the test, remove all the pins, loose hanging threads and attach your name, index number on a single layer of fabric. Fold your work neatly with the label on the topmost and put them inside the envelope provided.

*MUM*

A pattern of girl’s skirt is provided. You are advised to study the sketches, the question paper and the layout carefully before you begin the test.

MATERIALS PROVIDED

1. Pattern pieces:
   • Skirt front
   • Skirt back
   • Pocket
   • Pocket facing
   • Front waistband
   • Back waistband
2. Lightweight plain cotton fabric 60cm long by 90cm wide
3. Zip (13 cm long)
4. Sewing threads to match the fabric
5. One large envelope

THE TEST

Using the materials provided, cut out and make the RIGHT HALF of the skirt below to show the following processes:

1. Making the back dart
2. Facing of the pocket mouth
3. Preparation and attachment of the pocket
4. The preparation of the gathers on the skirt front piece
5. The making of a neatened open seam at the side – below the opening
6. The attachment of the zip using concealed method
7. The preparation of un-interfaced waistbands
8. The attachment of the waistband to the skirt pieces and preparation of the tie ends
9. Edge stitching the hem and holding down using running stitches (do not hem)

At the end of the examination, firmly sew onto your work, on a single fabric, a label bearing your name and index number. Remove the needle and pins from your work, then fold your work carefully and place it in the envelope provided. Do not put scraps of fabric in the envelope.

*KKE*

A pattern of a girl’s dress is provided. You are advised to study the question paper, sketches, instructions and layout carefully before you begin the test.

MATERIALS PROVIDED

• Pattern pieces for the dress:
  • A Dress front
  • B Dress back
  • C Sleeve
  • D Sleeve binding and ties
  • E Sleeve opening
  • F Front neck facing
  • G Back neck facing
  • H The collar
• Plain lightweight cotton fabric 80cm long by 90cm wide
• Sewing thread to match
• One large envelope

THE TEST

Using the materials provided, cut out and make up the right half of a child’s dress to show the following:

1. The making of a French seam at the shoulder
2. The making of a neatened open seam at side
3. The preparation of the sleeve opening
4. The joining of the underarm seam using a neatened open seam
5. The preparation of the interfaced collar
6. The preparation of the front and back facing
7. The joining of the collar to the neckline using the facings
8. The binding of the lower edge of the sleeve and preparation of the tie ends
9. The preparation and attachment of the sleeve

*NDW*

A pattern of a boy’s pair of shorts is provided. You are advised to study the sketches, the question paper and the layout before you begin the test.

1. MATERIALS PROVIDED

• A Shorts front
• B Shorts back
• C Waistband
• D Fly and opening facing
• E Fly binding

2. Lightweight cotton fabric of 70cm long by 90cm wide

3. Cotton sewing thread to match the fabric

4. One large envelope

Using the provided materials, cut out and make up the LEFT LEG of the shorts to show the following:

1. The making of the back dart
2. The facing of the short
3. The preparation of the fly
4. The lining of the prepared fly with the attached facing
5. The neatening of the raw edges of the fly together with the facing using the bias binding
6. The fixing of the fly in position by top stitching
7. The joining of the side seam using a plain seam (not open) and neatening half of it
8. The joining of the inner-leg seam using a neatened open seam
9. The preparation and attachment of an interfaced waistband
10. The preparation and slip-hemming of half of the hem (i.e., from side seam to inner leg only)

At the end of the examination, firmly sew onto your work, on a single fabric, a label bearing your name and index number. Remove the needle and pins from your work. Then fold your work carefully and place it in the envelope provided. Do not put scraps of materials in the envelope.

BOY’S SHORT

*STK*

A pattern of a girl’s blouse is provided. You are advised to study the sketches, instructions and layout carefully before you begin the test.

MATERIALS PROVIDED

• Pattern pieces for the blouse:
  • Bodice Front
  • Bodice Back
  • Back Neck Facing
  • Arm Hole Binding Strip
• Lightweight plain cotton fabric 45cm long by 90cm wide
• Sewing thread to match the fabric
• One large envelope

THE TEST

Using the materials provided, cut out and make the LEFT HALF of the blouse to show the following processes:

1. Working of the front bodice double dart
2. Making a French seam at the shoulder
3. Making a neatened open seam on the side of the blouse
4. Joining the back neck facing to the front facing and neatening the free edge
5. Attachment of the facing to the neckline and understitch
6. Neatening the armhole using a binding strip
7. Cutting the marked tear on the back bodice and repairing it with hand darning

PAPER THREE

*MHS*

THE TEST

Your parents are away on a journey and you are expected to make breakfast for yourself and two visitors who have just arrived in the early morning.

Use the foods given below to come up with a balanced breakfast:

• Wheat flour
• Eggs
• Baking powder
• Sugar
• Milk
• Maize flour/millet flour
• Oranges
• Salt
• Fat

*NYR*

INSTRUCTIONS TO CANDIDATES

1. Read the test carefully.
2. You are advised to spend not more than thirty minutes for planning.
3. Recipe books may be used for planning.

THE TEST

You are getting ready to go back to school after the December holidays. Using the ingredients provided, prepare, cook and serve:

1. A one-course lunch for you and a friend
2. A baked tea item to carry to school

PLANNING SESSION

Make a rough order of work to include:

1. List of dishes
2. List of foodstuff and equipment you would require
3. Order of work

LIST OF INGREDIENTS

• Meat/chicken/peas
• Rice
• Cabbage/sukuma wiki
• Tomatoes
• Onions
• Sugar
• Salt
• Self-rising flour/flour + Raising Agent
• Carrots
• Cooking oil/fat

*NRBS*

Your younger sister is celebrating her 10^th birthday and your mother has asked you to help her in some preparation for the party. Using the ingredients listed below, prepare and serve one sweet and one savoury item suitable for passing round. In addition, include a suitable beverage.

• Eggs
• Fruits in season
• Sugar
• Sausages
• Self-raising flour
• Margarine
• Fat/oil
• Milk
• Salt
• Sultanas/mixed peel/grated rind of lemon

PLANNING SESSION (30 MINUTES)

PRACTICALS (1 ¼ HOURS)

Read the test carefully and proceed as follows:

1. Write the ingredients and recipes, your shopping list, your list of requirements on separate sheets of paper using carbon paper to form duplicate copies.
2. Write a time plan to guide your work in duplicate copies.
3. Textbooks and recipes may be used but constant reference to them during practical and planning session should be avoided.
4. Write your name and index number on your plan and your entire list. After planning, assemble your duplicates and originals separately. Remove shopping list from duplicate to be used to purchase your requirements.

At the end of the examination, hand in both your question paper, original and duplicate time plans with separate shopping list to the examiner.

*SBC*

THE TEST

You are left with your brother at home. Using the ingredients listed below, cook and present a two-course breakfast for the two of you.

Ingredients:

• Fruit in season
• Margarine
• Tea leaves
• Bread
• Eggs
• Sugar
• Tomatoes
• Milk
• Fat
• Seasoning

PLANNING SESSION: 30 MINUTES

Use separate sheets of paper for each task listed below and use carbon paper to make duplicate copies then proceed as follows:

• Identify the dishes, then write down their recipes
• Write down your order of work
• Make a list of the foodstuffs and equipment you will require

*NDW*

TEST

Your cousin is visiting you over the weekend for an overnight stay. Using the ingredients listed below, prepare, cook and serve a complete breakfast for the two of you.

Ingredients:

• Margarine
• Tomatoes
• Eggs
• Fruits in season
• Finger millet/sorghum flour
• Fat/oil
• Salt
• Tea leaves
• Milk
• Bread

PLANNING SESSION (30 MINUTES)

Use separate sheets of paper for each task listed below and use carbon paper to make duplicate copies then proceed as follows:

1. Identify the breakfast then write the recipes
2. Write down your order of work
3. Make a list of the foodstuff and equipment you will require

*AGHS*

THE TEST

Your parents are coming for lunch. Using the ingredients listed below, prepare, cook and present a two-course meal for two.

• Rice (spaghetti/macaroni/wheat flour/potatoes)
• Fat/oil
• Salt
• Tomatoes
• Vegetables
• Fruits

PLANNING SESSION

Use separate sheets of paper for each task listed below:

1. Identify the dishes (write down their recipes)
2. Write down your order of work
3. Make a list of the foodstuffs and equipment you will require

*RCH*

THE TEST

Your elder brother has just recovered from severe malaria attack. Your mother has asked you to look after him while she is away. Using the ingredients listed below, prepare, cook and serve a two-course lunch for both of you. Include a nutritious drink.

INGREDIENTS

• Beef/Eggs
• Onions
• Tomatoes
• Cooking fat/oil
• Sugar
• Fruit in season
• Salt
• Rice/Wheat flour/Maize flour
• Milk
• Green leafy vegetables

PLANNING SESSION

Use a separate sheet of paper for each task listed below and use carbon paper to make duplicate copies then proceed as follows:

1. Identify the dishes and write down their recipes
2. Write down your plan/order of work
3. Write a shopping list of the foodstuff that you will require and a list of equipment

THE TEST

You are a day scholar who stays with your grandmother and you carry packed lunches to school. Using the ingredients provided, prepare, cook and serve:

1. One course supper for both of you
2. Include a nutritious drink

• Liver/beef/green grams
• Green bananas/rice
• Green leafy vegetables
• Tomatoes
• Onions
• Cooking fat/oil
• Salt
• Garlic
• Sweet pepper
• Coriander
• Spices
• Oranges
• Pineapples
• Mangoes

PLANNING SESSION 30 MINUTES

Use separate sheets of paper for each task listed below and a carbon paper to make duplicate copies.

Then proceed as follows:

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

*MUM*

THE TEST

You are traveling to a neighbouring province to visit your friend during the holidays. Using the ingredients listed below, prepare, cook and pack a suitable snack for two to be eaten on the journey. Omit baking method.

• Ground nuts/eggs
• Fruits in season
• Baking powder
• Wheat flour
• Milk/water
• Eggs
• Sugar
• Salt
• Margarine
• Oil/fat
• Carrots

Planning session – 30 minutes

Use separate sheets of paper for each task listed below and a carbon paper to make duplicate copies.

Then proceed as follows:

1. Identify the food items used and write down their recipes
2. Write down your order of work
3. Make a list of the foodstuffs, material and equipment you will require

*STK*

You are expecting your friend for lunch. Using the ingredients listed below, prepare, cook and present a one-course lunch and a nutritious drink for the two of you.

Ingredients

• Plain wheat flour
• Beef
• Green leafy vegetables
• Fruit in season
• Salt
• Cooking fat
• Tomatoes
• Onions
• Capsicum
• Sugar
• Rice/macaroni/spaghetti

PLANNING SESSION (30 MINUTES)

Use separate sheets of paper for each task listed below and use a carbon paper to make duplicate copies then proceed as follows:

1. Identify the dishes then write down their recipes
2. Write down your order of work
3. Make a list of foodstuff, equipment and materials that you will require

*TNW*

THE TEST

You are expecting your friend for lunch. Using the ingredients listed below, prepare, cook and present a one-course lunch and a nutritious drink for the two of you.

Ingredients

1. Plain wheat flour/rice
2. Beef
3. Green leafy vegetables
4. Fruit in season
5. Salt
6. Cooking fat
7. Tomatoes
8. Onions
9. Capsicum
10. Sugar
11. Milk

PLANNING SESSION (30 MINUTES)

Use separate sheets of paper for each task listed below and use a carbon paper to make duplicate copies then proceed as follows:

1. Identify the dishes then write down their recipes
2. Write down your order of work
3. Make a list of foodstuff, equipment and materials that you will require

*STK2*

THE TEST

You are hosting your two friends who came on an overnight stay in your home. Using the ingredients listed below, prepare, cook and present a well-balanced full breakfast for the three of you.

Ingredients:

• Baking flour
• Baking powder
• Eggs/liver/kidney
• Cooking fat/oil/margarine
• Bread/sweet potatoes/arrow roots
• Lettuce/cucumber/tomatoes/onions
• Drinking chocolates/tea/coca
• Sugar
• Milk
• Salt

PLANNING SESSION – 30 MINUTES

Use a separate sheet of paper for each task listed below. Use carbon paper to make duplicate copies.

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

*STK 3*

PLANNING SESSION – (30 MINS)

You are taking care of your 10-year-old nephew who is recovering from malaria. Using the ingredients listed below, prepare, cook and present:

• A one-course lunch for both of you
• Include a refreshing drink

Ingredients

• Meat/eggs
• Rice/spaghetti/macaroni
• Cabbage/kales/spinach
• Passion/orange/pineapple fruit
• Sugar
• Salt
• Cooking fat/oil
• Tomatoes
• Potatoes
• Onions
• Capsicum
• Carrots
• Dhania
• Royco

Planning session (30 mins)

Use separate sheets of paper for each task listed below and use carbon paper to make duplicate copies then proceed as follows:

1. Identify the menu, then write down the recipes
2. Write down the order of work
3. Make a list of the equipment and foodstuff you will require to carry out the practical