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441/1

HOMESCIENCE THEORY

TIME: 2 ½ HOURS

 

MOCKS 1 2023

Kenya Certificate of Secondary Education (K.C.S.E.) TRAIL

INSTRUCTIONS TO CANDIDATES:

• Write your name and index number in the spaces provided.
• This paper consists of three section A,B and C
• Answer all the questions in section A and B
• Answer only two questions in section
• Answers should be written in proper English and in the spaces provided in this booklet.

 

 

 

For Examiner’s Use Only:

QUESTIONS	MAXIMUM SCORE	CANDIDATES SCORE
1-20	40
21	20
22	20
23	20
24	20
Total	100

This paper consists of 15 printed pages. Candidates should check to ascertain that all papers are printed as indicated and that no questions are missing.

SECTION A (COMPULSORY) 40 MARKS

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

 

1. State two methods of cooking using dry heat.             (2marks)

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2. Name two types of tacking stitches. (2 marks)

 

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3. List two types of hand sewing needles. (2 marks)

 

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4. Highlight two ways of enhancing personal health. (2 marks)           ­­­­­­­­­­­­­­­

 

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5. Give two advantages of baking as a cooking method. (2 marks)

 

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6. Give two methods of ventilation.(2 marks) ­­­­­­­­­­­­­­­­­­

 

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7. Mention two ways of reducing a bulk in a seam.(2 marks)

 

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8. List four items in the house that can be recycled(2 marks)

 

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9. Mention two general functions of minerals in the body. (2 marks)           ­­­­­­­­­­­­­­­­­­

 

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10. Give the meaning of Kitchen hygiene.(2 marks)

 

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11. Mention the twocolour schemes that are used for interior decoration.(2 marks)

 

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12. State two functions of sebaceous glands in the skin. (2 marks)         ­­­­­­­­­­­­

 

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13. Give two uses of a seam ripper. (2 marks)

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______________________________________________________________________________

 

14. Give two agents used in coating food during deep frying. (2 marks)

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15. Give two factors that determine size of a patch pocket. (2 marks)

 

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16. State two points to be observed when washing articles with non-fast colour.(2 marks)

 

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17. Mention two ways to identifying silk using burning test.   (2 marks

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18. Mention two ways of enriching leftover foods.                             (2 marks)

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19. Give two disadvantages of using candles for lighting.(2 marks)

 

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20. Mention twouses charcoal as fuel.(2 marks)

 

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______________________________________________________________________________

 

 

 

 

 

 

 

 

 

 

SECTION B (COMPULSORY) 20 MARKS

Give your answers in the space provided after the question

21.) You have been left alone at home and you have decided to do some cleaning,

a)Describe how you would wash a neglected aluminum pan                                   (4marks)

b)Explain how to thorough clean an enamel plate. (7marks)

1. c) Give the procedure of cleaning a hurricane lamp (omitting the glass)                    (9 marks)

 

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SECTION C (40 MARKS)

Answer only two questions from this section and use the spaces provided below.  Each question carries equal marks

 

22 a ) Give five  points on conservation of energy in lighting.                                  (5 marks)

1. b) Explain three suitable conditions for the growth of yeast. (6 marks).

c ) Describe how to prepare  and attacha shaped round  patch pocket .        (9 marks)

 

 

23 a )  Explain four  advantages of stewing as a method of cooking.                       (8 marks)

b ) Draw and name three different symbols likely to be found on care label of a woolen garment.(6 marks)

1. c) Describe how to prepare a front and back facing using one well labeled diagram.

(6 marks)

 

24 a) Explain four reasons why hospitals would not use silk fabric for their bed sheets.

(8 marks)

1. b) Give fourprecautions to observe when using a micro – wave oven.  (6 marks)
2. c) Explain three good qualities of a kitchen plan. (6 marks)

 

 

 

 

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441/2   

(CLOTHING CONSTRUCTION)

PAPER 2                                                                    

(PRACTICAL)                                                          

TIME: 2½ HOURS

 

MOCKS 1 2023

Kenya Certificate of Secondary Education (K.C.S.E.) TRAIL

                                                                                      

Instructions

A pattern of a pair of shorts is provided.

You are advised to study the sketches, instructions, and the layout carefully before you begin the test

Materials Provided

1. Pattern pieces
2. Short front
3. Short back
4. Motif
5. Waist band
6. Plain light weight cotton fabric 50cm long by 90cm wide.
7. Cotton sewing thread to match the fabric.
8. Embroidery thread 125 cm long.
9. One button 1.3 cm with two holes.
10. One large envelope.

 

 

 

THE TEST

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

1. Cutting of the pattern pieces. (13 ½marks)
2. Making of the back dart. (7 ½ marks)
3. Placement of the motif using satin stitches. (14 marks)
4. Working on the side seam using an open seam. (12 marks)
5. Working of the inner leg seam using a French seam. (10 ½ marks)
6. Preparing and attaching the waistband. (14 marks)
7. Fixing the button. (5 ½ marks)
8. Managing half of the slip hemming stitches (include both seams). (6 marks)
9. Presentation of the work. (7 marks)

 

At the end of the examination, firmly sew on 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.

 

441/3

HOMESCIENCE

(FOOD AND NUTRITION PRACTICAL)

PAPER 3

TIME: 1 ¼ HOURS

 

MOCKS 1 2023

Kenya Certificate of Secondary Education (K.C.S.E.) TRAIL

INSTRUCTIONS TO CANDIDATES

 

• Read the test carefully
• Write your name and index number on every sheet of paper.
• Textbooks and recipes books may be used during planning session as reference materials.
• You will be expected to keep to your order  of work during the practical session
• You are only allowed t o take away your reference materials at the end of the planning
• You are not allowed to bring additional notes to the practical session.

 

 

 

 

 

 

THE TEST

You are expecting your former school mate at around 4 o’clock. Using the ingredients listed below prepare, cook and serve two items and a beverage   for the two of you.

 

Ingredients.

• Wheat flour.
• Bread
• Cooking oil.
• Eggs/sausage
• Sugar
• Beverage
• Milk
• Lettuce/cabbage
• Baking powder
• Essence.

 

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

              

441/1

HOMESCIENCE THEORY

PAPER 1

Marking Scheme

 

MOCKS 1 2023

Kenya Certificate of Secondary Education (K.C.S.E.) TRAIL

 

SECTION A

 

1. Methods of cooking using dry heat (Any 2X1=2 MARKS)

– Baking

• Roasting

 

 

 

2. Types of tacking stitches. (2 marks)

• Even tacking
• Tailors tacking
• Long and short tacking
• Basting/ Diagonal tacking (Any 2X1=2 MARKS)

 

 

3.Types of hand sewing needles

• Betweens
• Crewels
• Darners
• Embroidery
• Sharps(Any 2X1=2 MARKS)

 

 

 

4. Ways of enhancing personal health.

• Give body proper cleaning
• Take balanced diet
• Take proper rest
• Do enough exercises
• Dress well(Any 2X1=2 MARKS)

 

 

 

 

5. Advantages of baking as a cooking method

• If temperature is properly set it does not require a lot of attention.
• Foods are light and easy to digest.
• Baking saves on fuel since several dishes can be cooked at the same time.
• Foods baked are attractive and appeasing.(Any 2X1=2 MARKS)

 

 

 

6. Methods of ventilation

• Adjacent method.
• Cross method. (Any 2X1=2 MARKS)

 

 

 

7. Ways of reducing a bulk in a seam.

• Trimming
• Layering
• Pressing flat (Any 2X1=2 MARKS)

 

 

8. Items in the house that can be recycled

• Plastic papers can be used for lining surfaces
• Old tins can be used as utensils
• Plastic containers can be washed then used to store ingredients

Carton box can be used keeping clothes, or some stuff in the house.

• Old clothes can be used as dusters,Any 2X1=2 MARKS)

 

9. General functions of minerals in the body

–  Building of bones and teeth

– Maintaining all cells in the body e.g. muscles, nerves, brain and blood cells

– Controlling body processes and enabling them to run smoothly  (Any 2X1=2 MARKS)

 

10. Kitchen hygiene – refers to cleanliness of surfaces, equipment and proper disposal of refuse. (Any 2X1=2 MARKS)

 

 

11.Colour schemes that are used for interior decoration.

– Monochromatic colour schemes (one colour plan)

– Complementary scheme.

– Triad harmonies

– Analogous(Any 2X1=2 MARKS)

 

 

12. Functions of sebaceous glands in the skin.

– Production of sebum which keeps the skin supple.

–   Produce sebum which makes the skin water proof.

– Produce sebum which destroys disease causing micro-organism.

(Any 2X1=2 MARKS)

 

13. Uses of a seam ripper

– Cutting button-holes

– For picking out stitches.(Any 2X1=2 MARKS)

 

14. Agents used in coating food during deep frying.

– Bread crumbs

– Egg white

– Thin batter(Any 2X1=2 MARKS)

 

15. Factors that determine size of a patch pocket.

– Purpose of the patch pocket

– Position of the pocket

– Size of the garment

– Age of the wearer.(Any 2X1=2 MARKS)

 

16. Points to be observed when washing articles with non-fast colour

– The garments should be washed using the kneading and squeezing method

– The garment should be hanged under shade

– Use moderate iron when ironing  (Any 2X1=2 MARKS)

 

17. How to identify silk using burning test

– Burns with spluttering noise and is self extinguishing.

-Gives the smell of burnt feathers or hair.(Any 2X1=2 MARKS)

 

18. 18. Ways of enriching leftover foods

• Adding vegetables
• Using species
• Serving together with vegetables / salads
• Garnishing
• Adding stock
• Coating some food (Any 2X1=2 MARKS)

 

 

19.Disadvantages of using candles for lighting

• Get finished quickly
• No sufficient light
• Easily put off by wind
• Can cause accidents easily (Any 2X1=2 MARKS)

 

 

20. Uses charcoal as fuel

• For cooling in a charcoal coder
• For cooking
• Ironing (Any 2X1=2 MARKS)

SECTION B (20 MARKS)

21.)

1. a) Description of washing a neglected aluminum pan

–  Collect equipment and material needed ( ½ )

–  Wash (½) in hot ½ soapy ½ water using scouring pad ½

–  Rinse ½ severally ½ using hot ½ water.

–  Wipe dry ½ with a kitchen cloth  ½

– Clean equipment used (½ )

(any 8×1/2 = 4 marks)

 

b)Explanation of thorough cleaning an enamel plate.

                       – Collect equipment and material needed (½) to save on time (½ )

– Removal of loose dirt/dispose scrapes of food (½) to keep water clean (½)

– Use a sponge (½) and warm soapy (½) water to remove dirt and prevent scratches (½) and remove dirt (½)

– Rinse thoroughly in warm (½) water to remove dirt and soap (½)

– Final rinse in cold (½) water to freshen (½)

– Drip dry/upside down on a rack (½) to remove water (½).

– Store (½) in a clean cool dry place to maintain (½)

– Clean (½) equipment used to maintain (½)  (any 14 x ½ = 7 marks)

 

1. c) Procedure of cleaning a hurricane lamp (omitting the glass)

 

• Collect equipment and materials (½) necessary for the work.
• Protect (½)  the surface using old newspapers(½)
• Dismantle the lamp (½)and place the glass chimney on a clean dry place
• Empty the kerosene into a clean dry container (½)
• Put hot soapy water(½) inside the reservoir close the opening and shake the lamp(½)
• Rinse (½) thoroughly using warm (½) water
• Shake (½) off excess water
• Wipe off soot (½) using a newspaper especially the chimney
• Clean the frame chimney and handle using warm (½) soapy (½) waterand a soft cloth/sponge(½)
• Rinse (½) thoroughly
• Drain off excess water by placing it upside down (½)on a clean surface
• Trim (½)  the wick
• Reassemble (½) the lamp
• Refill (½) with kerosene
• Clean equipment and materials (½) used           ( any 18 x ½ = 9 marks )

 

 

 

 

SECTION C (40 MARKS)

22 a)Points on conservation of energy in lighting.

– Lighting in various parts of the house should be designed to suit a particular area

– Use lightly colored surfaces as they reflect light and distribute it better than dark ones

– Daily light should be used as much as possible. Artificial light should be used only for dark hours

– Ensure that all light fittings e.g. shades, covers etc are clean and in working order

– Turn off lights when not in use even for short periods

– Avoid using bulbs with high voltage than really required (any 5 x 1 = 5 marks)

 

b)Suitable conditions for the growth of yeast.

(i)        Food, this is provided by the sugar in the flour / Limited amounts should be used since too much of it will rupture the yeast cells retarding the fermentation process.

• Warmth , the working conditions must be warm 25°C / Hot temperatures will

kill the yeast and cold temperature will retard the growth of the yeast.

• Liquid , this is provided by the water or milk used in the mixture/  It is used for the formation of the solution in which fermentation process takes place.
• Time, this is provided by allowing yeast mixture to ferment and proof.

(any 3×2 = 6 marks)

 

c ) Preparation of a shaped round  patch pocket and  attachment.           

– Neaten ½ the top edge ½ of the pocket

–  Snip / notch ½ the turnings ½  of the curves (½),

– Fold ½ the allowance ( ½ ) along the SL ( ½ ) to the W.S ( ½ ) of the pocket.

– Pin ½ and tack ½ in place ½

– Stitch (½ ) the pocket along the S.L ½  and re enforce ½  the mouth .

– Trim ½ the corners ( ½ ) of the pocket  ½ .

– Press ( ½ ) the pocket flat ½ .

(any  18 x ½  = 9 marks )

           

23 a ) Advantages of stewing as a method of cooking.

-Economical method of providing a meat dish from a cheap cut of meat through slow

prolonged cooking

-The gravy (liquid part) of the food is served with the food therefore the nutrients which are in the gravy are not lost

-Does not require close attention during cooking except for occasional stirring therefore other tasks can be performed while the stew is cooking

-With the long slow cooking, natural flavour of food are developed which make the food more enjoyable

-It does not require special cooking facilities therefore can be carried out successfully even on three stones

-The water soluble nutrients are conserved because the evaporation is minimized through the use of a pan with a lid

-Consumes little fuel therefore economical on fuel

-Prolonged slow cooking tenderizes tough foods       (Any 4 pointsx2= 8 marks)

 

 

b ) Different symbols likely to be found on care labels of a woolen garment.

 

 

c ) Description of how to prepare a front and back facing using one well labeled diagram.

– Place the two ½ facings R.S ½ facing matching½ the fitting line.

– Pin ½ and tack ½ along the fitting line ½

– Remove pins ½ and machine ½ stitch

– Remove tacking ½  and press ½ seam open  ½

– Neaten  ½ the free edge ½ .

(Description any  10 points x ½  = 5 marks and diagram 1 mark = 6 marks)

 

 

 

24 a) Reasons why hospitals would not use silk fabric for their bed sheets.

• Easily damaged by high temperatures, hospital bed sheets must be frequently sterilized.
• Easily damaged by alkalis and acids – hospital bed sheets are usually stained with medicines and other stains hence require strong fabrics.
• Weakened by long exposure to sunlight – hospital linens are exposed to the sunlight

for further sterilization.

• Silk is weak when wet-hospital linen require frequent washing which silk cannot stand ( any 4 x 2 = 8 marks)

 

b ) Precautions  to  observe when using a micro – wave oven.

            (i)        Do not overload

(ii)       Do not use metal object to warm food

(iii)      Follow manufactures instructions

(iv)      Do not start micro – wave without food inside.

(v)       Switch off when not in use.

(vi)Don’t let it get too dirty

(vii)Don’t keep the microwave near heating appliance      (any 6 x 1 = 6 marks)

 

1. C) Good qualities of a kitchen plan.

• Working surfaces should be of comfortable height to avoid straining.
• Has sufficient working space for easy movement.
• Working surfaces should be close to each other to avoid too much movement.
• Should be well ventilated and to avoid fatigue.
• Should be well lit to avoid fatigue
• Work centers should allow work to flow from one surface to another to avoid retracing steps. (any 6 x 1 = 6 marks )

441/2   

(CLOTHING CONSTRUCTION)

PAPER 2

 MARKING SCHEME

 

 

MOCKS 1 2023

Kenya Certificate of Secondary Education (K.C.S.E.) TRAIL

 

	PROCESS	MAX  SCORE	SCORE	REMARKS
1 a   b     c     d	PRESENTATION –        Work well pressed (1) and folded (1/2) –        Label (1) well fixed (1/2) on a single layer of fabric (1/2) without concealing details (1/2) –        Pins (1/2) needles (1/2) unnecessary tacking (1/2) and hanging threads (1/2) removed. –        Made for the left half (1)	11/2   21/2   2 1
	Sub – Total	7
2 a   b     c     d	CUTTING OUT –        All the 5 pieces cut out (21/2) –        Smooth cutting of the skirt CF (2) and short front cut on grain (2) –        Smooth cutting of the skirt CB (2) and short back cut on grain (2) –        Smooth cutting of waistband CB (1) and on grain (2)	21/2   4   4 3
	Sub – Total	131/2
3   a       b c       d   e	MAKING OF THE BACK DART –        Dart made by straight stitchery (1) tapering (1/2) to a point (1/2) on the fold line –        Dart secured at the end (1/2) –        Correct length of the dart 6cm to within 2mm (5.8cm – 6.2cm) (1) and correct width of dart 0.8cm to within 2mm (0.6cm – 1.00cm) (1) –        Dart flat on WS (1) and RS (1) –        Dart pressed towards CB (1)	2 1/2     2 2 1
	Sub – Total	7 (1/2)
5 a   b   c d e       f g	PLACING OF THE  MOTIF ON THE SHORT –        Motif correctly positioned on the pocket (1). –        Raw edges fully enclosed (2) –        Good stitchery on  the edge (2) –        Lies flat (1) and neatly finished (1) –        Use of satin stitch (2) if not satin stitches award zero. –        Neat (1) even (2) stitches correct spacing (2) –        Correctly secure stitches (1).	1 2 2 2 2   5 1
		14
6         a   b   c     d   e     f	WORKING OF THE SIDE SEAM USING AN OPEN SEAM (Award zero if not open seam) –        Seam joined with straight stitchery (2) –        Seam neatened (1) well with straight stitchery (2) –        Correct size of the seam 1cm to within 2mm (0.8cm – 1.2cm) (1) –        Evenness of the seam (1) –        Seam open (1) and flat at the waistband (1) and hem (1) –        Seam flat on RS (1) and WS (1)	2   3   1 1   3 2
	Sub – Total	12
7         a b     c     d e   f	MAKING INNER LEG SEAM USING FRENCH SEAM –        (Award zero if not French seam) –        First row made with straight stitchery (1) –        Second row made with straight stitchery (2) and raw edges concealed (2) –        Correct size of the seam 6mm to within 2mm (4mm – 8mm) (1) –        Evenness of the seam (2) –        Seam well knife edged (2) –        Seam  pressed (1/2) and turned to the back  (1) of the garment	1   3   1 2 2 2
	Sub – Total	10 1/2
8     a   b   c     d         e f	PREPARATION AND ATTACHING OF THE WAISTBAND –        Waistband joined with straight stitchery (1) –        Seam trimmed (1) knife edged (2) and waistband pointed at the corner (1) –        Waistband joined with straight stitchery (1) seam trimmed (1) –        The underside well tucked under (1) and hemmed (1) with stitches not showing on the RS (1) –        Flatness of the waistband RS (1) WS (1) –        Correct size of the waistband 3.5cm to within 5mm (3cm – 4cm) (2)	1   4   2     3 2   2
	Sub – Total	14
9 a b       c d   e	FIXING A BUTTON –        Neat stitches used to fix the button (1) –        Stitches finished on the wrong side with button hole stitches (1) – Button fixed on double fabric (1/2) – Shank  present (1) , good quality (1) – Stitches neatly fastened off (1)	1   1 1/2 2 1
	Sub – Total	5 ½
10         a b   c d e   f g	MANAGING HALF OF THE LOWER HEM WITH SLIP HEMMING –        (Award zero if not slip hemming from (a – d) –        Uniformity of stitches in length (1) –        Correct tension (1) –        Stitches not visible on RS (1) –        Stitches secured at both ends (1) –        Flatness of the hem (1/2) –        Evenness of the hem (1/2) –        Correct size of the hem 3cm to within 5mm (2.5cm – 3.5cm) (1)	1 1 1 1 1/2 1/2   1
	Sub – Total	6
	Total	90
	To get final score divide by 2 (90 ÷ 2)

 

 

 

MOCKS 1 2023

Kenya Certificate of Secondary Education (K.C.S.E.) TRAIL

Candidate’s name …………………………………………………………..…Index No…………………

Examiner’s name…………………………………………………………………      Date……………..

	PLAN	MAX SCORE	SCORE	REMARKS
1	RECIPE –        Availability –        Correct quantities –        Suitability Order of work –        Availability –        Correct sequencing List of foodstuffs and equipment –        Availability –        Adequacy –        Appropriateness	1 1 1 ½ ½   ½ ½ ½
		5 ½
2	PREPARATION Correct procedure –        Snack 1 –        Snack 2 –        Beverage Methods of cooking  (at least 2) Quality of results –        Snack 1 –        Snack 2 –        Drink	1 1 1 2   1 1 1
		8
3	PRESENTATION –        Utensils –        -Appropriate –        -Clean –        -Centre piece –        -Decorations /garnishing –        -Method of service (Tray service) –        -General impression	1 1 1 1 1 1 1
		7
4	GENERALLY Hygiene –        Personal ( ½ ) food ( ½ ) Economy of resources – Water ( ½ ) food (½) fuel ( ½) Material Cleaning up –        During work –        After work	1   1 ½     1 1
		4 ½
	Total	25