2014 KCSE Home Science Past Paper
3.13.1 Home Science Paper 1 (441/1)
SECTION A: (40 marks)
Answer ALL the questions in this section in the spaces provided.
1 State two functions of proteins in the body.(2 marks)
2 Give four advantages of using a wooden spoon for cooking.(2 marks)
3 Give four reasons for blanching vegetables.(2 marks)
4 State four ways of minimizing fatigue while working in the kitchen.(2 marks)
5 Distinguish between garnishing and decorating food.(2 marks)
6 Define ventilation.(1 mark)
7 State three advantages of using gas as a fuel in the home.(3 marks)
8 State two disadvantages of concealed drainage system.(2 marks)
9 List two sources of consumer information.(1 mark)
10 Give the meaning of the word “counterfeit”.(2 marks)
11 Name four vaccines a child should be given by the age of nine months.(2 marks)
12 Identify two uses of each of the following items in first aid:(2 marks)
(a) safety pin;
(b) cotton swab.
13 Highlight three points on the care given to a child with fever at home.(3 marks)
14 Identify four points to consider when sorting clothes for washing.(2 marks)
15 State two points to observe when hanging clothes in the wardrobe.(2 marks)
16 State one factor that determines the width of a hem on a garment.(1 mark)
17 Give two reasons for using machine fell seam on children’s garments.(2 marks)
18 State three uses of interfacing in garment construction.(3 marks)
19 Differentiate between a fibre and a fabric.(2 marks)
20 Name the following pattern symbols.(2 marks)
SECTION B: (20 marks)
COMPULSORY Answer Question 21 in the spaces provided.
21 Your cousin is celebrating her l7“‘ birthday and has asked you to assist her in the preparations.
(a) State three factors to consider when setting a table for the invited guests. (3 marks)
(b) Outline the procedure to follow when arranging flowers for the party. (9 marks)
(c) Outline the procedure for thorough cleaning a canvas bag that she will use after the party.(8 marks)
SECTION C: (40 marks)
Answer any TWO questions from this section in the space provided after question 24.
22. (a) List six details found on bread wrapping.(3 marks)
(b) (i) State three advantages of budgeting the family income.(3 marks)
(ii) Explain two problems faced by consumers in Kenya today.(4 marks)
(c) (i) State two principles of food preservation.(2 marks)
(ii) Explain two disadvantages of preserving food.(4 marks)
(d) Arrange the following steps of making yeast mixtures in order:
shaping, fermentation, second kneading, first proving, baking, mixing, first kneading, second proving.(4 marks)
23 (a) (i) List four materials suitable for finishing the floor in a living room.(2 marks)
(ii) Identify six activities that take place in a living room.(3 marks)
(b) State two functions of each of the following in relation to pregnancy:(4 marks)
(i) placenta;
(ii) amniotic fluid.
(c) Outline the procedure of caring for a household duster after use.(6 marks)
(d) Highlight five ways of enhancing personal health.(5 marks)
24. (a) Identify four methods of softening temporary hard water for laundry work.(4 marks)
(b) State four points to observe when Working hand stitches.(4 marks)
(c) Highlight four qualities of a well made patch on a pillow case.(4 marks)
(d) Explain four properties of linen that make it suitable for bedsheets.(8 marks)
3.13.2 Home Science Paper 2 (441/2)
GlRL’S SKIRT
A pattern of a girl’s skirt is provided. You are advised to study the sketches, instructions and layout carefully before you begin the test.
MATERIALS PROVIDED
Pattern Pieces
1. A — Skirt back
B— Yoke (front)
C— Lower skirt (front)
D— Front waistband
E— Back waistband
F— Frill
2.Plain lightweight cotton fabric 56 cm long by 90 cm wide.
3. Sewing thread to match the fabric.
4. One large envelope.
THE TEST
Using the materials provided, cut out and make the left half of the girl ’s skirt to show the following processes:
(a) Cutting out. (14 marks)
(b) Making of the dart at the back skirt. (6% marks)
(c) Joining of the yoke front to the lower skirt front using an overlaid seam. Do not trim. Neaten half the seam using loop stitches. (12 marks)
(d) Attaching of the frill to the lower skirt front using a plain seam. Leave the gathering stitches and do not trim the seam allowance. ( 11 marks)
(e) Making of the skirt side seam from the yoke to the hemline using an open seam. (7 marks)
(f) Attaching of the front and back waistbands and holding them in place using tacking stitches.(21 marks)
(g) Making of the worked buttonhole. (12 marks)
(h) OMIT
The management of the skirt hem.
(i) Overall presentation. (6% marks)
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, pins and loose threads from your work. Fold your work neatly and place it in the envelope provided. Do not put scraps of fabric in the envelope. Do not seal the envelope.
3.13.3 Home Science (Food and Nutrition) Paper 3 (441/3)
THE TEST
You have invited two of your friends for lunch. Using the ingredients listed below, prepare cook and serve a suitable one course meal for the three of you. Include a nutritious drink.
Ingredients
Rice
Onions
Tomatoes
Carrots
Leafy vegetables in season
Beef/ Beans
Salt
Sugar
Oil/ Cooking fat
Fruits in season
Spice of choice
PLANNING SESSION: 30 minutes
For each task listed below use separate sheets of paper 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.
2014 KCSE Home Science Past Paper-Marking Scheme/Answers
4.13.1 Home Science Paper 1 (441/1)
SECTION A: 40 MARKS
1. Functions of proteins in the body are:
‘ for the growth and repair of damaged tissues.
‘ is a major component of body muscle, brain, haemoglobin, hormones, antibodies.
‘ provides heat and energy when carbohydrates are absent or insufficient.
~ prevents kwashiorkor.
Any 2 x 1 = 2 marks
2. Advantages of using a wooden spoon for cooking.
Does not;
‘ scratch cooking utensils.
‘ make noise while stirring.
‘ conduct heat.
– rust.
‘ bend while in use.
Any 4 X 1/2 =2 marks
3. Reasons for blanching vegetables.
‘ stops the action of enzymes.
~ kills bacteria.
‘ retains nutrients.
‘ retains colour.
‘ reduces bulk.
Any 4 x 1/2 = 2 marks
4. Ways of minimizing fatigue while working in the kitchen.
‘ Using a trolley/tray to cany dishes/ingredients.
‘ Using a hatch between the dinning room and the kitchen.
‘ Using the correct equipment for the task being done.
‘ Placing ingredients and utensils within reach.
‘ Using surface of comfortable height.
‘ Using labour saving equipment.
‘ Using a time plan.
‘ Working in a well lit area.
‘ Dovetailling.
Any 4 X 1/2 = 2 marks
5. Distinguish between garnishing and decoration.
~ Garnishing is adding colourful raw or cooked food items to a savoury dish to make it look attractive and appetising while decorating is adding raw or cooked food items to a sweet dish to make it look attractive and appetising.
6. Definition of ventilation
‘ A process of introducing fresh air into a room and getting rid of stale air from the room. 1 mark
7. Advantages of using gas as a fuel in the home.
It is;
– Clean in use.
‘ Relatively cheap.
‘ Convenient to use.
‘ Easy to control/regulate.
~ Portable.
Any 3 x 1 =3 marks
8. Disadvantages of concealed drainage system.
‘ Expensive to install.
‘ Most suitable Where there is piped Water.
‘ Needs experts to unblock therefore expensive to repair.
Any 2 x 1 = 2 marks
9. Sources of consumer information.
– Mass media.
‘ Manufacturers.
– Consumers.
‘ Government bodies.
‘ Internet.
‘ Exhibition/trade fairs.
Any 2 x = 1 mark
10. Meaning of counterfeit.
It is an imitation of what is a genuine item @ with an intention to deceive/defraud 2 marks
11. Vaccines a child should be given by age of nine months.
‘ BCG( Bacillus Calmette Guerrin )
‘ OPV ( Oral Polio Vaccine )
‘ DPT ( Diptheria, Pertusis/whooping cough, Tetanus )
‘ Hepatitis B, haemophillus Influenza Type B
‘ Pneumococcal vaccine (PCV l0)
‘ Measles
‘ Yellow fever
‘ Vitamin A
12. Uses of the following items in first aid
(i) Safety pin
‘ removing foreign object arising from injury
‘ securing bandages
‘ piercing Any 2 x 1/2 = 1 mark
(ii) Cotton swabs
‘ controlling bleeding
‘ cleaning a wound
‘ applying ointment
Any 2 X = 1 mark
13. Points on the care given to a child with fever at home.
‘ Dress with light clothes.
‘ Give plenty of fluids.
‘ Sponge with a cloth wrung out of warm water.
‘ Give medication to lower the fever.
Any 3 x 1=3 marks
14. Points to consider when sorting clothes for washing.
According to ;
– Use/purpose.
‘ Colour.
‘ Degree of soiling.
~ Age.
– Type of fabric.
‘ State of health.
4 X 1/2 : 2 marks
15. Points to observe when hanging clothes in the wardrobe.
‘ Fasten the garment to retain shape and avoid slipping off / secure skirts and garments with wide necklines on hooks on the hangers with tapes.
– Hang garments straight.
‘ Hang each garment on its own hanger.
‘ Hang similar clothes together for neatness and easy retrieval.
Any2x1:2marks
16. Factors that determine the width of a hem on a garment.
‘ Shape of the edge.
‘ Weight of the fabric.
‘ Style/ design
17. Reasons for using machine fell seam on children’s garments.
It is;
‘ Strong.
~ Flat.
‘ Comfortable to the wearer.
‘ Decorative.
2 x 1 = 2 marks
18. Uses of interfacing in garment construction.
‘ Stiffening to add firmness.
‘ Preventing stretching or sagging.
‘ Giving body or shape.
– Increasing crease resistance.
‘ Giving a crisp tailored look to the area where applied
‘ Obtaining a good knife edge.
3 x 1 = 3 marks
19. Differentiate between a fibre and a fabric.
‘ A fibre is a hairlike unit of raw material from which cloths are made while a fabric is a cloth that is woven or knitted from a yarn/thread.
2 marks
20. Pattern symbols
imageeeee (a) place on fold of fabric 1 mark
(b) ioi Single notch/balance mark 1 mark
SECTION B (20 marks)
21. (a) Factors to consider when setting a table for invited guests.
~ The number of guests.
‘ The number of courses.
‘ The cutlery and crockery required.
‘ The menu.
‘ The occasion
Any 3 x 1 = 3 marks
(b) Procedure to follow when arranging flowers for ®e party.
‘ Ensure the flowers are fresh (not withered).
‘ Take the wire mesh or pin holder and place in the flower vase. ®
‘ Fill the vase three quarter full of water. ® ‘
‘ First ® place the tallest stem G) of foliage and then fill in with depending on the desired shape.®
‘ Avoid using a lot of short stemmed flowers tucked in around the rim ® ‘ Check if the flower arrangement is in order. ®
‘ Adjust appropriately. ®
‘ Avoid overcrowding the flowers. ®
9 marks
(c) Procedure of cleaning a canvas bag.
‘ Collect equipment and materials®
~ Empty the bag
~ Shake ®t0 remove loose dirt.
~ Soak in cold water. ®
~ Wash in warm ® soapy water, ® scrub ,® using a soft ® brush / maize cob, use circular movement. ®
‘ Rinse ® in warm ® water, final rinse ® in cold ® water.
‘ Shake ® to remove excess water and to straighten the fibre.
~ Dry ® on a cloth line.
‘ Store
8 marks
SECTION C: 40 MARKS
22. (a) Details found on bread wrapping. ‘ Weight.
‘ Manufacturer.
‘ Ingredients.
‘ Best before date / sell by date/expiry date.
‘ Contacts of manufacturer.
~ Conditions for storage.
~ Brand name.
‘ Quality assurance mark.
6 X 1/2 = 3 marks
(b) (i) Advantages of budgeting the family income:
0 Acts as a guide to wise buying / helps to avoid impulse buying.
* Assists planning / provides a basis for analysing the needs of the family.
‘ Gives room for saving.
‘ Assists family to live within their means.
~ Enables the family to give priority to essential items.
~ Gives psychological satisfaction.
(ii) Problems faced by consumers in Kenya today.
‘ Lack of money / low financial ability – many consumers may not afford basic needs due to lack of money.
° Counterfeit goods – some goods in the market are not original therefore low quality.
‘ Inflation – leads to price increase therefore consumers spend more on less.
‘ Lack of information – consumer lacking information conceming available goods and services.
~ Lack of awareness of consumer rights – many consumers do not know their rights, thus leading to exploitation.
‘ Scarcity of goods services eg. have money but no goods available.
2 x 2 = 4 marks
(c) (i) Principles of food preservation.
‘ Application of heat.
‘ Removal of water / moisture / dehydration.
‘ Exclusion of air / oxygen.
‘ Reduction of temperature.
‘ Application of preservatives / chemicals.
Any 2 x 1 = 2 marks
(ii) Disadvantages of preserving food.
‘ May lead to destruction of some nutrients.
‘ Food may change in taste/flavour and colour.
‘ May lead to food poisoning if poorly preserved.
* Some foods are rendered unsuitable to some groups of people.
Any 2 x 2 = 4 marks
(d) Process of making yeast mixtures.
(i) Fermentation.
(ii) Mixing.
(m) First kneading.
(iv) First proving.
(v) Second kneading.
(vi) Shaping.
(vii) Second proving.
(viii) Baking.
Well arranged 8 x 1/2 = 4 marks 23. (a) (i) Materials suitable for finishing floors in a living room.
‘ Ceramic tiles / PVC tiles.
‘ Cement.
‘ Wood.
‘ Linoleum.
~ Thermoplastic.
– Marble.
(ii) Activities that take place in a living room.
Reading / studying.
Listening to music.
Watching television.
Taking meals.
Entertaining visitors.
Relaxing.
Playing indoor games.
Holding meetings.
(b) Functions of each of the following in relation to pregnancy.
Placenta
‘ Provision of oxygen to the foetus.
‘ Provision of nutrients to the foetus.
~ Assists in excretion.
‘ Filters harmful substances.
Amniotic fluid
~ Helps the foetus to move.
‘ Acts as a shock absorber.
– Lubricates body parts.
‘ Helps foetus lungs to develop.
‘ Keeps the foetus Warm.
(c) Procedure of caring for a household duster after use.
Shake G) outside after use/remove any unwanted material.
Soak ®in cold water.
Wash G) thoroughly in warm G) soapy water.
Rinse ® in warm water® and finally in cold ® Water to refreshen ® the fabric.
Dry in the open ® air.
Store ® in a dry well ventilated ® place.
Ways of enhancing personal health.
Eat a balanced diet.
Get adequate sleep and rest.
Exercise regularly.
Take plenty of water.
‘ Have regular medical check up.
‘ Maintain positive mental attitude.
‘ Well fitting clothes/shoes.
Any 5 x 1 = 5 marks
24. (a) Methods of softening temporary hard water for laundry Work.
By:
– Boiling.
‘ Addition of commercial water softeners.
‘ Use of sodium carbonate.
‘ Adding slaked lime (calcium hydroxide).
Any 4 x 1 = 4 marks
(b) Points to observe When working hand stitches:
~ Use correct size of needle and thread for the fabric.
~ Use correct tension.
‘ Choose correct stitch for the intended purpose.
‘ Use colour of thread that matches that of fabric except when decorating.
‘ Use a thimble to push needle.
‘ fasten on and off.
4 x 1 = 4 marks
(c) Qualities of a well made patch on a pillow case.
‘ Should lie flat.
‘ Should be inconspicuous unless decorative.
– Should be of the correct weight in relation to the article.
‘ Should match in grain with the article.
‘ Stitching should be done close to the edge.
~ The edges should be Well tucked in
4 x 1 = 4 marks
(d) Properties of linen that make it suitable for bedsheets.
‘ Is a good conductor of heat so keeps the body cool When hot and warm when cold ‘ Is absorbent so it is comfortable.
‘ Is strong to Withstand frequent laundering and strong detergents.
‘ Can Withstand high temperature so it can be sterilized by boiling and ironing.
‘ Does not generate static electricity, so Will not get dirty fast.
‘ Dyes easily making it possible to obtain variety in colours.
0 Lustrous making it appealing to the eye.
4 x 2 : 8 marks
4.13.2 Home Science Paper 2 (441/2)
