KCSE Past Papers 2021 Home Science Paper 3

 KCSE Past Papers 2021 Home Science Paper 3 (441/3)

KCSE 2021 Home Science Paper 3

THE TEST

You are staying with your 10 year old brother who is recovering from an illness. Using the ingredients listed below:

1. Prepare, cook and present a one course meal for him, using at least two cooking methods.

2. Include a nutritious drink.

3. Use tray service.

Ingredients:

— Beef/chicken/green peas

— Carrots

— Onions

— Potatoes/rice

— Milk

— Margarine

— Green leafy vegetables

— Tomatoes

— Dhania

— Green pepper/capsicum

— Oil/fat

— salt

— Fruits in season

— sugar

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 their recipes.

2. Write your order of work.

3. Make a list of the foodstuff and equipment you will require.

Marking Scheme

KCSE 2021 Home Science Paper 3 (441/3)

1. PLAN

Recipes

— Availability (4x½)

— Correct quantity (4x½) (enough for one)

— Appropriate choice (for the age)

Order of work

— Availability

— Proper sequencing

List of foodstuffs

— Availability

— Adequacy (enough for one)

— Appropriateness

List of equipment

— Availability

— Adequacy

— Appropriateness

2. PREPARATION AND COOKING Correct procedure for preparation

— Item 1

— Item 2

— Item 3

— Item 4 (nutritious drink)

Correct procedure for cooking

— Item 1

— Item 2

— Item 3

— Methods of cooking (at least two)

Quality of results (colour, texture I, taste, consistency)

— Item 1

— Item 2

— Item 3

— Item 4 (nutritious drink)

3. PRESENTATION

Utensils

— Appropriate

— Clean

Tray setting

— Well laundered (1) and laid (1) tray cloth

— Fresh flower arrangement available

— Correct set up of cutlery and glassware (1) laid at the right position (1) for one person.

— Tray not congested Meal presentation

— Portion enough for one

— Appropriate for the age

— Colourful (variety of colours)

— Attractive (arrangement of the food on the plate) Hygiene

— Food hygiene — during preparation

— during cooking

— Kitchen hygiene — during preparation

— during service

— Personal hygiene — when handling food

— grooming

4. ECONOMY OF RESOURCES Use of water

— Taps closed when not in use

— No spillages of water Food

— No excess food peelings

— Utilise all food ordered

Materials

— Using materials for the right purpose

— No wastage (use of excess materials)

Fuel

— Simmering when necessary

— Switching on and off source of fuel appropriately

Clearing up

— “Clearing as you go” during the practical session

— After work