2013 KCSE Home Science Past Paper-Free KCSE Past Papers with Answers.

2013 KCSE Home Science Past Paper

4.7.1 Home Science Paper 1 (441/1)

SECTION A (40 marks)

Answer all the questions in this section in the spaces provided.

1 List four favourable conditions for the growth of micro-organisms in food spoilage.

2 Name two types of benberi.

3 Why is breakfast considered the most important meal of the day?

4 Give two reasons for covering food while cooking.

5 State two disadvantages of boiling foods.

6 Differentiate between perishable and non perkhable foods.

7 State three advantages of advertising on a Bill-board.

8 State three benefits of breast-feeding to a mother.

9 List four items in a first-aid-kit that can be used to manage a sprain.

10 State two good grooming habits that can prevent skin diseases.

11 Name two factors that influence the frequency of cleaning a house.

12 State two advantages of electricity as a form of lighting.

13 State two factors to consider when renting a house.

14 Identify two characteristics of a plastic laundry basin.

15 State two limitations of dry cleaning in laundry work.

I6 Name two textile fibres of plant origin.

17 Give two uses of facing in clothing construction.

18 Name four areas in a garment where diagonal tacking can be used.

19 State two points to observe when taking body measurements.

20 Give one reason why acetone is not a suitable stain remover on acetate fabrics.

21 Identify the correct direction to press the following darts during garment construction:

(i) front shoulder dart;

(ii) bust dart;

………………………………………………………………………………………………………….. ..

(iii) elbow dart;

……………………………………………………………………………………………………….. ..

(iv) back waist dart.

…………………………………………………………………………………………………. ..

(2 marks)

SECTION B (20 marks)


Answer question 22 in the spaces provided.

22. Your parents are away for the weekend and have asked you to clean the house thoroughly.

(a) Describe how you would clean an oil painted wall in the sitting room. (8 marks)

(b) Outline the procedure for laundering a loose coloured cotton T-shirt. (7% marks)

(c) Describe how you would clean a plain wooden chopping board. (4% marks)

SECTION C (40 marks)

Answer any two questions from this section in the spaces provided after question 25.

23. (a) Giving a reason in each case, state four advantages of using a refrigerator in the home. (8 marks)

(b) Explain four points to consider when planning meals for an invalid who is bedridden. (8 marks)

(c) Giving a relevant example in each case, differentiate between substitute and complimentary products. (4 marks)

24 Use the sketch of the skin below to answer the following questions.

a) (i) State six methods of disposing fullness in the skirt sketch shown above. (3 marks)

(ii) Apart from the disposal of fullness symbols, indicate three pattem markings on the sketch above. (3 marks)

Describe how to attach a lace onto the lower edge of a skirt using the overlaid seam. (6 marks)

b) Explain four finishing processes carried out during laundry. (8 marks)

c) Identify six qualities of aluminium that make it suitable for making kitchen utensils. (6 marks)

25. Highlight six signs of a child suffering from marasmus. (6 marks)?

Explain four factors to consider when selecting a baby’s clothes. (8 marks)

4.7.2 Home Science Paper 2 (441/2)

CHILD’S BLOUSE A pattem of a child ‘s blouse is provided. You are advised to study thc sketches. instructions and layout carefully before you begin the test.


1. Pattern pieces Blouse front Blouse back Sleeve Sleeve band Front neck facing Back neck facing

2. 2 Plain light weight cotton fabric 60 cm long by 91 cm wide.

3 Sewing thread to match.

4 One large envelope.


Using the materials provided, cut out and make the RIGHT HALF of the child‘s blouse to show the following processes:

(a) making of the double pointed dart.

(b) making of the shoulder seam using an open scam.

(c) making ofthe side seam using a french seam

(d) preparation of the sleeve to include: (i) french seam (ii) hemming the band half way.

(e) attaching ofthe sleeve. Do not neaten the seam.

(l) joining the from and back facing.

(g) attaching the facing to finish the neckline and neatening the free edge.

At the end of the examination. firmly sew onto your work, on a single fabric. a label hearing your name and index number. Remove the needle. pins and loose threads from your work. Fold your work neatly and place it in the envelope provided. D0 not put scraps of fabric in the envelope.

THE LAYOUT (not drawn to scale)


Back view Front view

4.7.3 Home Science (Food and Nutrition) Paper 3 (441/3)


Your two friends spent the night at your house. Using all the ingredients listed below, prepare, cook and present two suitable items for breakfast for the three of you. Include a beverage.

Ingredients fat/oil salt Eggs Sugar coal tea leaves self raising wheat flourl plain wheat flour baking powder milk arrow roots! sweet potatoes

Planning Sesion: 30 minutes

For each task listed below, use separate sheets of paper and make duplicate copies using carbon paper.

Then proceed as follows;

1. Identify the dishes and write the recipes.

2. Write your order of work.

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

2013 KCSE Home Science Past Paper-Marking Scheme/Answers


1.Conditions that encourage the growth of micro-organisms are; Warmth Moisture Food Time/long time PH /alkalinity/acidity Light Air/oxygen

Any 4 x *1- 2 marks

2. Types of Beriberi; Wet Beriberi Dry Beriberi Infantile Beriberi

Any 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/bucket

Any 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 weight

Any 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 Pocket

19. 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 mark

21. 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 back


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 store

8 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 store

4 marks


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 Gathers

24. (a) (ii) Pattem markings on the skin sketch.

(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)


(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


(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


(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


(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)


(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


(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


(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


(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


(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