Teachers' Resources

HOME SCIENCE JOINT EXAMS FORM 4

Media Team @Educationnewshub.co.ke

November 25, 2024

HOME SCIENCE

DISTRICTS SAMPLED AND COMPILED.

NAIROBI SCHOOLS
STAREHE BOYS CENTER
MANGU HIGH SCHOOL
ALLIANCE GIRLS HIGH SCHOOL
HOMABAY
RACHUONYO
MIGORI
UGENYA/UGUNJA
KISUMU WEST
MATUNGU
BUTERE
KAKAMEGA EAST
NYATIKE
KHWISERO
TRANS NZOIA WEST
TRANSMARA
KAKAMEGA NORTH
MUMIAS

PAPER ONE

*NRBS*

Explain the role of sweat glands in the soiling of the body (2mks)
Identify any four main causes of accidents in the house (2mks)
State any two characteristics of clothes made of fabric that develop static electricity (2mks)
Explain how living a relatively sedentary lifestyle can lead to obesity (1mk)
State two qualities that make the run and fell (machine fell) seam suitable for making night dress
Explain two precautionary measures to be taken when cleaning a painted wall
Give two reasons why low heeled shoes are recommended for a pregnant woman (2mks)
Give four uses of fat in flour mixture (2mks)
State the two main roles of garnishing in food presentation (2mks)
Identify linen using burning test (3mks)
Give reasons for using the following processes during garment construction (2mks)

(a) Basting

(b) Trimming

Identify any six factors that may affect normal foetal development (3mks)
Define the term food fortification (1mk)
State any two dangers of misusing drugs (1mk)
State any two factors that affect the efficiency of a detergent (2mks)
Define the term ‘hue’ as used in colour (1mk)
State any function of riboflavin (2mks)
What are two disadvantages of credit buying (2mks)
Mention any two preparations to be made before carrying out a family wash (1mk)
Suggest two reasons for using smoking in garment construction (2mks)
Give two reasons for having a plan for spending the money available to a family (2mks)
What are the two forms of “malnutrition” (1mk)
You have visited your aunt who is sick

(a) Wash and treat her loose coloured cotton bed sheets (10mks)

(b) Clean a pair of stainless steel cutlery she will use (5mks)

(a) State five factors that affect individual nutrient requirement (5mks)

(b) State five factors to consider when packing meals (5mks)

(d) Suggest for advantage of blending wool with nylon (4mks)

(a) Giving four examples explain why some nutritional disorders are referred to as

lifestyle related (4mks)

(b) Discuss five precautionary measures to take when using frying as a method of cooking (5mks)

(d) With the aid of diagram explain the procedure of working out wide tucks (5mks)

(a) State five factors to consider when choosing fastenings (5mks)

(b) State five precautions to take when using kerosene as a fuel (5mks)

(d) State five qualities of a well constructed piece of furniture (5mks)

*SBC*

Explain why dump dusting is better than dry dusting in a sick room
Mention any two results of lack of vitamin C in the diet
Give any two factors to consider when making a choice of accessories for an evening

Part

State two disadvantages of concealed drainage system
Mention two uses of (dhania) coriander leaves in cookery
What is the reason for giving a teething baby a hard object to bite on
State two qualities of a good soup
Give two areas in a garment where top stitching is done
Mention one way in which each of the following articles is given special treatment

(i) Tray cloth

(ii) Baby Napkin

Mention two advantages of blending cotton and nylon fibres
Give two methods of credit buying
Outline three points to consider when choosing a work surface in the kitchen
Give one reason for kneading yeast dough
Write down any two reasons why it’s important to eat raw carrots
State three qualities to look for in a pair of cutting out scissors
Give two ways in which a mother can infect her new born baby with HIV/AIDS virus
Outline two reasons for snipping curved seams
Name three types of immunization given to children before their first birthday
Give two reasons for disposing of waste properly
(a) Explain the procedure of sweeping a cemented floor

(b) Give the procedure of cleaning an enamel plate

(a) Describe any three types of meal service

(b) Supporting your answer with four reasons, give a most suitable fabric for an institutions

bed linen

(d) With two specific examples, give three uses of permanent stitches

(a) Give the systematic order of placing bedding items when preparing a baby’s cot

(b) Explain three desirable qualities of ironing board

(d) Your house is experiencing frequent black outs. Explain how you would clean a hurricane

lamp in readiness

(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)

(b) State five points to consider when giving general care to all the clothes

(d) Discuss five factors that influence consumer buying

*MHS*

Outline three forms of food service (3 marks)
State three reasons for interfacing collars (3 marks)
State two properties which make asbestos suitable for theatre curtains and protective clothing
State two factors that influence choice of a method of controlling fullness (2 marks)
State three characteristics of a good French seam (3 marks)
List down four methods of neatening an open seam (2 marks)
Mention three positive effects of advertisements to a consumer (3 marks)
State two important rules to observe when darning (2 marks)
Give three factors determining the choice of color in a sitting room (3 marks)
Explain three rules to observe during stain removal (3 marks)
Mention four points to observe when packing meals (4 marks)
State three principles of wise buying (3 marks)
Identify three dangers of weaning the baby when it is too late (3 marks)
Give two reasons why common salt is iodized (3 marks)
State four disadvantages of using charcoal when cooking (2 marks)
a) Launder cotton blood stained sheet (7 marks)
b) Describe how to occasionally clean a gas lamp (4 marks)
c) Give the procedure for cleaning two Aluminium cups (5 marks)
d) Explain briefly how you can carry out spotting on a woolen skirt (4 marks)

a) Describe how run and fell seam is made on the side of a cotton skirt (8 marks)
b) State four functions of tucks in garment construction (4 marks)
c) With the aid of a diagram, describe the making of gathers before attaching to the waist band

a) Explain points to consider when choosing flowers for flower arrangement (5 marks)
b) Describe the procedure of cleaning a wooden polished table surface (7 marks)
c) List four ways of enhancing personal appearance (4 marks)
d) Explain four ways of encouraging a child to play (4 marks)

a) State six points to consider when choosing and preparing weaning foods (6 marks)
b) Give three desired qualities of a deep frying pan (3 marks)
c) State five reasons for preserving foods (5 marks)
d) Explain six dietary needs of an elderly person (6 marks)

*AGHS*

List four fat soluble vitamins
State two possible causes of anaemia
Give two points to look for when buying spinach
State two effects of strong heat on proteins
State two disadvantages of suing left over foods
State two forms in which laundry soap is found in the market
Give the steps of removing chewing gum stain from a garment
Mention the three areas (centres of work that make up the work triangle in a kitchen
Suggest two measures to take immediately nose bleeding occurs
List two improvised abrasives in the home
Identify three tacks that are carried out only during special cleaning of a bedroom
Mention two dangers of heavy smoking during pregnancy
Give four methods of advertising
State two reasons why cotton fabrics are popular for the table linen
Give two reasons why silk is expensive
State three qualities of a good tape measure
Give three reasons for a needle freaking during machining
Give two reasons why press studs are not suitable for use in children’s garments

(a) You are arranging dinner for your two friends, describe how to carryout 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) Thorough cleaning the terrazzo kitchen floor

(a) Mention four ways of improving maize meal porridge

(b) Explain three precautions to take when using an oven to bake cakes

(d) Explain four uses of carrot in cookery

(a) Identify two fibers in each case wet the properties listed below;

(i) Stronger when wet

(ii) weaker when wet

(iii) elastic

(iv) luctious

(iv) Flakes with a yellow flame

(b) Describe the procedure of taking the following body measurements

(i) hips

(ii) Inside arm length

(iii) Couch

ready for attachment

(a) Discuss four desirable qualities of a good clothes line

(b) Explain five ways of disposing of refuse in the home

(d) Giving a reason in each case, state three factors to consider when wearing a baby

(a) Explain three preparations to make on a sewing machine in readiness to stitching

(b) Describe the procedure of making a single pointed dart

*MUM*

Mention any three classes of stain removers used in laundry work
State two uses of facings in garment construction
State three uses of eggs in flour mixtures
Give any two precautions measures to take when using dry cleaning fluid
What is the cause of swelling of body tissues that is symptomatic of kwashiorkor
Name any four common groups of people that are usually affected by anaemia
List three functions of water in the bodies of human beings
Define the term essential Amino acids correctly
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)

What is the work of a thermostat in an electric iron box
What are the following parts of an enclosed drainage system ?
a) Water closet:
b) Man hole
c) Septic tanks
State three general causes of poor sanitation
Give two advantages of frying as a method of cooking
State any two common problems that may afflict a pregnancy before its full term
Give two reasons why the double stitched seam is commonly used on children’s

garments

Explain two methods or ways in which the body can gain immunity to help resist

disease attacks

Give two advantages of using carpets in the home
State two reasons why wooden surfaces in the home need finishing
List four points to look for when buying cabbages
State two measures to take in order to control the incidence of bed sores in bed

ridden invalids

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
a) A doctor diagnosed pellagra in a foreign student. Briefly describe two symptoms he might

have noticed that were affecting his patient

b) Explain any two common faults often encountered in the making of yeast based mixture

products

c) Explain one disadvantage of advertising
d) With aid of a labeled illustration describe how to make an overlaid seam
a) Explain three causes of dental caries
b) Explain one main difference between inter facing and interlining
c) With the aid of clearly labeled diagrams describe how to work and make a box pleat
d) Explain four factors to consider before choosing a method for mending a tear in the

fabric of an item to be laundered

a) Explain four points to consider when weaning a baby
b) Explain two types of play to which growing children are normally exposed AND

mention one benefit and one demerit in each case

c) State four reasons or ways in which a consumer needs protection from negative market

effects

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:

*MHS*

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

*TNW*

Why is figure type an important factor to consider in choice of your clothes? (2mks)
What is the importance of learning first aid? (2mks)
Which laundry processes are carried out before washing a fast- coloured cotton shirt? (2mks)
Differentiate between tear and wear (2mks)
Give two reasons as to why steel wool is not suitable for cleaning plastics (2mks)
Name two main methods of purchasing goods and services in Kenya (2mks)
What are the advantages of dry cleaning? (2mks)
State two ways of minimizing wastage of detergents when washing (2mks)
Give any two uses of running stitches (2mks)
How can one identify the warp thread in the absence of the selvedge? (2mks)
Which factors make meat dry and tough after roasting (2mks)
State three points to bear in mind when making seams on under wears (3mks)
Define the following terms as applied to meal??????
Give one flavouring that is suitable for salads (1mk)
State two points to consider when selecting the baby’s layette (2mks)
Differentiate between complementary and supplementary feeding (2mks)
Why is management of fullness important (3mks)
Give two uses of vinegar in cooking (1mk)
Your father is to facilitate a very important seminar. Explain how to:
a) Dry clean his tie (5mks)
b) Finish his cotton shirt (5mks)
c) Clean the leather bag be will use (5mks)
d) Clean a pair of shipper he will use (5mks)
a) Giving examples in e ach case explain three changes that take place in a dough

during the frying of mandazi (6mks)

b) Give four faults that could occur in cooking of mandazi (4mks)
c) Explain four nutritional needs of an adolescent (8mks)
d) Explain four qualities of a well made vegetable salad (2mks)
a) Explain three points to consider when using a sewing machine (6mks)
b) Mention six stitches used during the blouse/shirt construction from cutting to readiness (3mks)
c) Explain the procedure followed in preparation of around patch pocket ready for attaching (6mks)

a) Explain two positive and two negative effects of advertisements on the consumer (4mks)
b) What precautions would one take when using kerosene (4mks)
c) Explain five advantages of breast feeding (5mks)
d) What five problems could result to a baby during weaning (5mks)
e) Give two reasons for labelling products (2mks)

*NDW*

State the importance of sebaceous glands in relation to a healthy skin (1mk)
State two qualities that make aluminium popular for household utensils (2mks)
Give a reason why nylon is unsuitable for sports wears (1mk)
Mention two uses of dhania (coriander) leaves in cookery (2mks)
Mention two advantages of blending cotton and nylon fibers (2mks)
State any two reasons why a child’s growth monitoring is important (2mks)
List four laundry processes that are harmful to woolen fibres and in each case state the

harm caused

State three ways of providing variety in meal planning and management (3mks)
State two factors to consider when choosing where to buy vegetables (2mks)
Give two qualities of a good advertisement (2mks)
Explain three ways of economizing fuel when using electricity for cooking (3mks)
Explain two reasons for using interfacing during garment construction (2mks)
Identify three methods of finishing the edges of sleeves other than using a cuff (3mks)
State three reasons for labeling products in a factory (3mks)
State two precautions to be taken to prevent bed sores when taking care of the sick persons

at home

List two uses of lamp shades (2mks)
State two factors to consider when planning lighting for various rooms in the home (2mks)
Differentiate between advancing and receeding colours (2mks)
Give two reasons why most women in the rural areas are less groomed (2mks)

20 a) Describe the correct procedure of laundering nylon dress (8mks)

b) Describe the correct procedure of cleaning white canvas shoes without shoe laces (7mks)
c) Give the correct procedure of cleaning two aluminium cups (5mks)

21 a) Mention two uses of butter in the home (2mks)

b) Identify four major nutrients found in butter (4mks)

c)i)Describe four changes that takes place when heating butter (4mks)

ii) Name four main groups of fats giving an example for each (4mks)
d) Explain three considerations to make when selecting a storage facility for butter (6mks)
a)Outline four tests undertaken at the clinic to an expectant mother in the first month of

pregnancy (4mks)

b) Describe two supplementary foods for a baby (2mks)
c) Explain two benefits of supplementary food (4mks)

d)i)Explain four reasons why a mother may be unable to breast feed

ii) Explain four points on care of play items (2mks)
a) Explain four properties of viscose rayon which are undesirable (8mks)
b) Suggest four features that can be used to finish a nigh dress decoratively (4mks)
c) Give three reasons for ironing a night dress during construction (3mks)
d) Explain five desirable qualities of an iron box (5mks)

*RCH*

State the importance of sebaceous glands in relation to a healthy skin (1mk)
State two qualities that make aluminium popular for household utensils (2mks)
Give a reason why nylon is unsuitable for sports wears (1mk)
Mention two uses of dhania (coriander) leaves in cookery (2mks)
Mention two advantages of blending cotton and nylon fibers (2mks)
State any two reasons why a child’s growth monitoring is important (2mks)
List four laundry processes that are harmful to woolen fibres and in each case state

the harm caused (2mks)

State three ways of providing variety in meal planning and management (3mks)
State two factors to consider when choosing where to buy vegetables (2mks)
Give two qualities of a good advertisement (2mks)
Explain three ways of economizing fuel when using electricity for cooking (3mks)
Explain two reasons for using interfacing during garment construction (2mks)
Identify three methods of finishing the edges of sleeves other than using a cuff (3mks)
State three reasons for labeling products in a factory (3mks)

State two precautions to be taken to prevent bed sores when taking care of the sick persons

at home (2mks)

List two uses of lamp shades (2mks)
State two factors to consider when planning lighting for various rooms in the home (2mks)
Differentiate between advancing and receeding colours (2mks)
Give two reasons why most women in the rural areas are less groomed (2mks)
a) Describe the correct procedure of laundering nylon dress (8mks)
b) Describe the correct procedure of cleaning white canvas shoes without shoe laces (7mks)
c) Give the correct procedure of cleaning two aluminium cups (5mks)
a) Mention two uses of butter in the home (2mks)
b) Identify four major nutrients found in butter (4mks)

c)i)Describe four changes that takes place when heating butter (4mks)

ii) Name four main groups of fats giving an example for each (4mks)
d) Explain three considerations to make when selecting a storage facility for butter (6mks)
a)Outline four tests undertaken at the clinic to an expectant mother in the first month

of pregnancy (4mks)

b) Describe two supplementary foods for a baby (2mks)
c) Explain two benefits of supplementary food (4mks)

d)i)Explain four reasons why a mother may be unable to breast feed

ii) Explain four points on care of play items (2mks)

23 . a) Explain four properties of viscose rayon which are undesirable (8mks)

b) Suggest four features that can be used to finish a nigh dress decoratively (4mks)
c) Give three reasons for ironing a night dress during construction (3mks)
d) Explain five desirable qualities of an iron box (5mks)

*KKE*

Why is comfort an important factor to consider during the choice of cosmetics (2mks)
What observation should you make when cleaning a house? (2mks)
What is the difference between drainage and refuse disposal (2mks)
Green vegetables should be blanched before freezing. Give three reasons why (3mks)
State any two vaccines that every child should receive (2mks)
State ways of preventing insect bites and stings in an environment (2mks)
Give three uses of facing in garment construction (3mks)
Which factors influence the rise of prices of commodities in the market? (2mks)
Which precautionary measures should one take to prevent food spoilage during storage? (2mks)
Identify two kitchen equipment that occupy small space and are easy to store (2mks)
Explain two functions of water in the body (2mks)
Suggest two points to ob serve when cooking beef (2mks)
State two nutritional needs of adolescents (2mks)
State two reasons why bicarbonate of soda is not popular used in flour mixtures (2mks)
Explain how food can be preserved at home without refrigerator (2mks)
List three classes of convenience foods (2mks)
State the effects of insufficient/light pressure exerted by the pressure foot during stitching (2mks)
Give properties that make linen suitable for making kitchen clothes
State two qualities of a well made patch pocket (2mks)
In the space provided, sketch two pattern marking that will assist in laying of pattern (2mks)
You are taking care of an aunt who is recovering from n infection disease:
a) Explain how you could launder a white cotton bed sheet (14 mks)
b) Describe how you would clean a plastic basin she has used in the room (6mks)
a)Mention three methods used to coat before frying(3mks)
b) State 4 ways of improving appetite when presenting food at the table (4mks)
c) Discuss general points to observe when drying meat (3mks)
d) Discuss five important points to observe when planning meals for the elderly (10mks)
a)State three ways of transferring pattern markings(5mks)
b) State five advantages of home based care of the sick (5mks)
c) Giving reasons, explain 5 rules to observe when removing stains (10mks)
a) explain three roles of play in child development (3mks)
b) Give five qualities of a well made cuff (5mks)
c) With the aid of a well labeled diagram, describe how to make machine fell seam (7mks)
d) Describe how you would clean your wooden locker (5mks)

*STK*

1 Define the term hue as used in home science (1mk)

Give two Ways in which the studying of home science benefits an individual (2mks)
Give two functions of a colander as kitchen equipment
Sate four basic instructions on the use of medicine (2mks)
Name two types of accidents that can cause fractures (2mks)
State two points to consider when choosing a toilet brush. (2mks)
Why are clothes dampened before ironing? (1mk)
Give three precautions to take when cleaning wooden surfaces (3mks)
State three qualities to look for when buying a sauce pan (3mks)
Give three uses of eggs in flour mixtures (3mks)
Give two different methods of identifying linen as a textile fibre (2mks)
List four decorative methods of disposing off fullness in a toddlers dress (2mks)
Give two causes of needle breaking when machine stitching (2mks)
Suggest two reasons why a French seam is suitable for fraying fabrics (2mks)
Give two points on the importance of consumer education to a consumer . (2mks)
State three factors that will affect the efficiency of a laundry soap (3mks)
(a) State two reasons for using tucks on children’s clothing (2mks)

(b) Identify any four factors that may affect normal foetal development (2mks)

Explain two advantages of home-based care of the sick. (2mks)
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 (10mks)

(b) Thoroughly clean her white canvas shoes with laces (6mks)

(a) Discuss five danger signs of pregnancy 10mks)

(b) Explain four points to consider when buying hand sewing needles (4mks)

(i) A coarse open texture in rubbed –in cakes (2mks)

(ii) Heavy and close texture in creamed cakes (2mks)

(iii) Hard and tough pastry (2mks)

(a) With the aid of three clearly labeled diagrams, explain the working of a lapped seam (8mks)

(b) Explain the functions of each of the following:-

(i) Balance wheel (1mk)

(ii) Bobbin case (1mk)

(iii) Pressure foot lifter (1mk)

(d) (i) Explain three points of importance of care labels (3mks)

(ii) Give two undesirable properties of nylon (2mks)

(a) Explain five changes that occur when cooking ugali using maize flour (10mks)

(b) Define the following terms as used in home science. Give an example in each case:-

(i) Food fortification (2mks)

(ii) Food vehicle (2mks)

(iii) Food supplements (2mks)

*STK²*

Give two economical ways of disposing refuse. (2mks)
Define the term descaling as used in home science (1mk)
Using an example in each case list three types of drainage (7mks)
Give two use of a mangle (2mks)
Name the three categories under which clothes should be sorted out in laundry work (3mks)
Name two inexpensive sponging solutions (2mks)
Define the term natural immunization (2mks)
Give two major functions of vitamin K (phylloquinone) (2mks)
Explain two effects of cooking on vitamin C (ascorbic acid) (2mks)
Give two differences between weaning and supplementary feeding (2mks)
Define the term medicine as used in home science (2mks)
State two precautions to take when using grease solvents (2mks)
(a) What is valeting in home science?

(b) Explain it’s importance (1mk)

List three processes through which sodium s lost in the body (3mks)
List three methods of neatening an overlaid seam (3mks)
Give two reasons why consumer education is caught in schools (2mks)
(i) Which is the most important meal for the day? (1mk)

(ii) Give a reason for your answer (1mk)

You’re preparing to entertain visitors in our birthday party.

(a) Sponge your aunties woolen coat to be worn on the day (10mks)

(b) Launder your white cotton blouse with chewing gum stain (6mks)

(a) Explain four principles of conserving nutrients while preparing vegetables (8mks)

(b) Explain five major functions of advertisements (5mks)

(d) Give two uses of salt in the house (2mks)

(a) Describe how to make a machine fell seam at the shoulders of a blouse (8mks)

(b) Mention four ways of watering an open seam (2mks)

listed above (6mks)

(a) Explain five social needs of an expectant mother (10mks)

(b) Explain five points to consider when choosing personal clothes (10mks)

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 light weight 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:-

The joining of the front to back bodice at the shoulder line using a neatened open seam.
Making a French seam at the sides of the front and the back
Joining the front and back neck facing with a neatened open seam
Neatening the outer edge of the joined neck-facing
Using the prepared facing to neaten the neck-line of the dress bodice
Preparation of the sleeve opening facing
preparation of the faced slit opening on the sleeve
Attachment of the binding sleeve ties onto the sleeve
Making of the French seam on the sleeve
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.

VIEWS

*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. *SBC*

MATERIALS PROVIDED

Pattern pieces for the blouse *SBC*

– BODICE FRONT
– BODICE BACK
– BACK NECK FACING
– ARM HOLE BINDING STRIP

Light weight 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;

Working of the front bodice double dart
Making a French seam at the shoulder
Making a neated open seam on the side of the blouse
Joining the back neck facing to the front facing and neatening the free edge
Attachment of the facing to the neckline and under stitch
Neatening the armhole using a binding strip
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:-

1 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 to holes
One envelope.

THE TEST

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

(a) Making of the waist dart

(b) Working of the calico patch

(d) Making the side seam using an open seam.

(e) Working of continuous wrap opening

(f) Preparing an attaching the cuff on sleeves

(g) Preparing and fixing the neckline facing

(h) Attaching the sleeves on to bodice

(i) Slip hemming the back bodice lower hem

(j) Working of buttonhole and attaching of the shirt button.

LAYOUT NOT DRAWN TO SCALE

N/B: X represents the hole to be patched.

*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 light weight 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

Working of a shoulder dart
The joining of the shoulder seam using a French seam
The joining of the side seam using a plain seam
The preparation of the patch pocket
Fixing of the patch pocket on to the garment
The joining of the front and the back facings at the shoulder. Neatening the outer edge of the facing
Attaching of the facing at the neckline of the dress. Understitching the seams
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

– Skirt front
– Skirt back
– Front yoke
– Back yoke
– Collar
– Front neck facing
– Back neck facing
– Frill

N.B Interfacing for collar is cut with pieces from the same fabric

Light weight cotton fabric 70cm by 91 cm wide
Sewing cotton thread to match the fabric
An envelope

THE TEST

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;

The attachment of the back yoke to the back skirt using an overlaid/ seam
The attachment of front yoke to front skirt using an overlaid seam
The working of a open seam at the shoulder
The preparation of an interfaced collar
The neatening of the free edge of the facings
The attaching of the collar using the facings
The making of a French seam at the side of the dress
The preparation of the frill. Use inverted pleats
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 top most and put them inside the envelope provided.

*MUM*

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

MATERIALS PROVIDED

Pattern pieces:-
Skirt front
Skirt back
Pocket
Pocket facing
Front waist band
Back waist band
Light weight plain cotton fabric 60cm long by 90cm wide
Zip (13 cm long)
Sewing threads match the fabric
One large envelope

THE TEST*MUM*

Using the materials provided cut out and make the RIGHT HALF of the skirt below to show

the following processes:

Making the back dart
Facing of the pocket mouth
Preparation and attachment of the pocket
The preparation of the gathers on the skirt front piece
The making of a neatened open seam at the side – below the opening
The attachment of the zip using concealed method
The preparation of un-interfaced waist bands
The attachment of the waist band to the skirt pieces and preparation of the tie ends
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 girls 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 light weight 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

a) The making of a French seam at the shoulder
b) The making of a neatened open seam at side
c) The preparation of the sleeve opening
d) The joining of the underarm seam using a neatened open seam
e) The preparation of the interfaced collar
f) The preparation of the front and back facing.
g) The joining of the collar to the neckline using the facings.
h) The binding of the lower edge of the sleeve and preparation of the tie ends
i) The preparation and attachment of the sleeve.

N/B Do not trim or neatened the armhole seam allowance.

*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.

MATERIALS PROVIDED
A. Shorts front
B. Shorts back
C. Waist band
D. Fly and opening facing
E. Fly binding.

Light weight cotton fabric of 70cm long by 90cm wide
Cotton sewing thread to match the fabric
One large envelope

THE TEST

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

The making of the back dart
The facing of the short
The preparation of the fly
The lining of the prepared fly with the attached facing
The neatening of the raw edges if the fly together with the facing using the bias binding
The fixing of the fly in position by top stitching.
The joining of the side seam using a plain seam (not open) and neatening half of it
The joining of the inner-leg seam using a neatened open seam.
The preparation and attachment of an interfaced waist band
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, firm sew on to your work, on 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

Light weight 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;

Working of the front bodice double dart
Making a French seam at the shoulder
Making a neated open seam on the side of the blouse
Joining the back neck facing to the front facing and neatening the free edge
Attachment of the facing to the neckline and under stitch
Neatening the armhole using a binding strip
Cutting the marked tear on the back bodice and repairing it with hand darning

PAPER THREE

*MHS*

THE TEST *MHS*

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 wee hours of the morning

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

INGREDIENTS

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

*NYR*

INSTRUCTIONS TO CANDIDATES

Read the test carefully
You are advised to spend not more than thirty minutes for planning
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:

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

PLANNING SESSION

Make a rough order of work to include:

List of dishes
List of food stuff and equipment you would require

Order to 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 ingredient 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 (30MINUTES)

PRACTICALS 1 ¼ HOURS)

Read the test carefully and proceed as follows:-

Write the ingredient and recipes your shopping list, your list of requirements on separate sheet of paper using carbon paper to form duplicate copies.
Write a time plan to guide your work in duplicate copies.
Text books and recipes may be used but constant reference to them during practical and planning

session should be avoided

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

requirement.

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 our 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 you order of work

Make a list of the food stuffs 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 server 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 (30MINUTES)

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

Identify the breakfast then write the recipes
Write down your order of work
Make a list of the food stuff and equipments 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:

Make duplicate copies then proceeds as follows;

Identify the dishes (write down their recipes)
Write down your order of work
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 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;

Identify the dishes and write down their recipes
Write down your plan/ order of work
Write a shopping list of the food stuff that you will require and a list of equipment

*KKE*

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.

i) One course supper for both of you.
ii) Include a nutritious drink.

Liver/beef/green grams
Green bananas/rice
Green leafy vegetables
Tomatoes
Onions
Cooking fat/oil
Salt
Garlic
Sweet pepper
Corrianda
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 copier.

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 food stuffs 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 session
Baking powder
Wheat flour
Milk/water
Eggs
Sugar
Salt
Margarine
Oil/fat
Carrots

Planning session – 30minutes

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

Then proceed as follows:

Identify the food items used and write down their recipes.
Write down your order of work.
Make a list of the food stuffs, 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

PLANING 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:-

Identify the dishes then write down their recipes
write down your order of work
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 lunch and a nutritious drink for the two of you.

Ingredients

Plain wheat flour/rice
Beef
Green leafy vegetables
Fruit in season
Salt
Cooking fat
Tomatoes
Onions
Capsicum
Sugar
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:-

Identify the dishes then write down their recipes
Write down your order of work
Make a list of food stuff, 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- 30MINUTES

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

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

*STK 3*

PLANNING SESSION – (30 MINS)

You are taking care of your 10yr 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 of 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 (30mins)
Use separate sheets of paper for each task listed below and use carbon paper to make duplicate copies then proceed as follows;

Identify the menu, then write down the recipes.
Write down the order of work.

Make a list of the equipment and foodstuff you will require to carry out the practical

ANSWERS

PAPER ONE

*NRBS*

*SBC*

-To avoid blowing dust into the air.

To prevent cross infection.
So that dust particles in the air cannot spread germs.

– Swollen gums with weak capillaries that bleed easily.

Blood in he stool and urine due to ruptured capillaries.
Unhealthy skin.
Slow healing of wounds.
General weakness of the body.

-The style.

The colour.
– Material i.e. metal, shiny etc.

-Can only be used where there is supply of piped water.

Are expensive to install.
Maintenance may be expensive if carelessly used especially when plumbers have to be

engaged in unblocking sinks and drains or replacing broken fitting.

-Decorative purposes.

Adding flavour.

– Strengthen the teeth as they come out.

Exercise the jaws.
To ease discomfort.

-Should have skin on the surface.

Right in consistency.
Well flavoured.
Not oily on the surface.

-Waist band.

Hem

i) Tray cloth

By starching.

(ii) Baby Napkin

– By boiling or disinfecting. (2 x 1 = 2 mks)

Mention two advantages of blending cotton and nylon fibres. *SBC*

Fabric made is:-

Light in weight.
Crease resistant.
Becomes absorbent.
Not attacked by moth.
Does not attract static electricity. (2 x 1 = 2mks)

Give two methods of credit buying. *SBC*

Hire-purchase.
Use of credit cards.
– Simple non-installment credit. (2 x 1 = 2mks)

– Height

Smoothness
Source of light

-Kneading divided\s the gluten strands and spreads them evenly through the mixture, holding carbon dioxide produced during the fermentation process.
–Exercise the teeth.

Get all the nutrients it contains because cooking destroys some. (2 x 1 = 2mks)

-Should be made of stainless steel / Rustless.

Should be sharp.
Firmly fixed or hinged.
One blade should be pointed.
One end should be curved.
Comfortable handles with one hole large enough for two or more fingers. (2 x 1= 2mks)

-Through breast feeding.

When giving birth.

-To smoothen the edge.

For shaping the curve.

-BCG. – Given at birth.

DPT – Given at 6, 10 14 weeks respectively.

Yellow Fever and Measles – Given at 9 months .

Vitamin A capsule – Given from age 6 – 9 months.

Give two reasons for disposing of waste properly. *SBC*

To prevent thee environment degradation.
To prevent breeding of disease causing organisms.
To prevent the spread of communicable diseases.
To prevent environmental pollution.

(a)-Collect necessary equipment and material. (1)

Move all the moveable furniture to one side. (1)
Close all the windows and doors (1)
Sweep from the furthest and to the door. (1)
Keep head of broom down and stand behind the broom. (1)
Sweep methodically. (½)
Gather all the dust together and collect and dispose. (1)
Rearrange the furniture and open the window and door. (½ )
Dust all the surfaces. (½ )
Clean used equipment (½ )

(b)Procedure of cleaning an enamel plate.

Use warm soapy water. (1)
Clean using sponge or soft cloth/ sisal fibre. (1)
Rinse thoroughly (½) in warm water (½ )
To remove dirt and soap traces. (1)
Dry completely (½ ) before storage to avoid rusting. (½ ) (5 mks)

(c)Methods of dry cleaning a polyester tie.

Work in a well ventilated place away from flames. (1)
Shake the article to be dry cleaned. Thoroughly to remove loose dirt. (1)
Pour an adequate amount of dry – cleaning liquid in a small basin. (1)
Immerse the tie, knead and squeeze until clean. (1)
Squeeze out as much of the liquid as possible. (1)
Hang the tie to dry in an airy place. (1)
When the sediments have settled out the bottom of the basin holding the sediment, pour back in the storage can. (½ )
Press the tie. (½ )

(a)Describing any three types of meal service. *SBC*

Blue plate service.

Food served on an individual plate and the family member can eat anywhere.

Self Service

Different dishes are cooked and placed on the table and the diners serves themselves and eat while either seated at the table or standing.

Family Service

Cooked dishes placed on the table and people serve themselves what they want to eat while seated.

Buffet Service

Food served on a large table and plates and cutlery are neatly arranged at one end.

(b)Supporting your answer with your reasons, give a most suitable fabric for an institutions bed

linen.

COTTON FABRIC

Its absorbent, cool and comfortable, light and durable.
Withstands high temperatures, cheap, attractive. (2 x 2 = 4 mks)

(c)Give your ways in which scarcity of time would affect a consumer.

Deprives consumer from comparative shopping.
Prevent consumer from setting the right goals or commodity.
–
Prevents the consumer from purchasing items. (4 mks)

(d)With two specific examples give three uses of permanent stitches.

-To join two or more pieces of fabric together e.g. Running stitches Back stitches, oversewing and others.

To neaten raw edges to prevent them from fraying and make edges look smart e.g. items, over casting, loop stitches.
Decorative stitches meant to add beauty to design e.g loop stitch, chain stitch etc.

(a) Give the systematic order of placing bedding items when preparing a baby’s cot. *SBC*

Place the under blanket R.S. up & wide hem towards head side.
Place markin tosh in the middle.
Place under bed sheet R.S up to cover markin tosh & tuck.
Place top blanket R.S down.
Place down the sheet over the blanket & tuck both sides.
Put the bed spread (bed cover).

(b)Five desirable qualities of ironing board.

Height can be adjusted.
Board is padded, making ironing easy and comfortable.
Ironing board has a heat proof mat attached for placing iron.
Most of them are sold with sleeve board for ironing sleeves and children’s garment.
Stand steadily on their own.
Can be folded easening storage.

(c)Five characteristics of a well made dart.

Should taper gradually to a point.
Should be of correct length and width.
The stitching line should be straight.
Should be firmly secured at the point.
– Should be pressed towards the right direction. (5 mks)

(d)Cleaning a hurricane lamp.

Protect the working surface.
Remove glass and wipe gently with a soft cloth/ tissue.
Weep the inside of the metal chimney to remove soot.
Trim the wick if necessary.
Wipe the burner and other metal parts.
Refill the reservoir with enough oil.
Wipe off any split paraffin.
Replace the glass and keep the lamp ready for use.

(a)Ways in which a lactating mother would improve supply of breast milk to her baby. *SBC*

Mother taking in nutritious and adequate fluids for milk production.
Eating a well balanced diet but rich in calcium, energy and protein.
Adopt a positive attitude towards breast feeding the baby in a relaxed and free atmosphere.
Massage and clean breasts with warm water to stimulate milk production.
– Avoid stress and stressful situations when feeding the baby. (5 mks)

(b)Five points to consider when giving general care to all the clothes.

Make fastening secure before they become loose.
Strengthen openings at the base so that they do not tear readily.
Neaten raw edges if a seam is likely to fray.
Sew hanging loops onto jackets, coats and skirts.
Keep clothing clean and free from dust e.g. regular washing and dusting.
Brush outer garments before putting them away and mend if necessary.
Press clothes regularly.
Use hangers whenever possible.
Remove brooches and other ornaments before putting away clothes.
Do not allow perfumes and deodorants harmful to clothes to come into conduct. (5 mks)

(c)Five rules to observe when fixing fastenings.

Must be sewn on double fabric for support and strength.
They must be sufficiently distributed.
Should be evenly spaced to avoid gaping.
Many are sewn on after the opening has been made and pressed.
Must be well aligned so that the opening can lie flat when closed.
Buttons should not protrude beyond edge of the opening.

(d)Five factors that influence consumer buying.

Income limitation

If income is low, it is a serious struggle to meet basic necessities without proper planning.

Prices

When prices change, the various allocations in a budget are affected.

Substitute goods

g. use of butter and margarine interchangeably in order to cut down on cost.

Complementary products.

Where one needs to be used with another e.g. a shoe polish and shoe, sugar and bread etc.
Limitation of time and energy.
Availability of a product within a given time.
Availability of product with urban and rural and vice versa.
Age of the family.
Change in customs and traditions.
Social status.

*MHS*

Food service. (3 mks)

– Plate

– Buffet

– Family table service.

– Tray / trolley service.

Interfacing collars. (3 mks)

– Stiffen.

– Prevent stretching or sagging.

– Give body or shape,

– Increase crease resistance.

– Obtain a good knife – edge.

Asbestos suitable. (2 mks)

– Non- inflammable

– Resistant to chemicals, insects and microbes.

Choice of controlling fullness.

– Effect desired.

– Type of fabric.

– Body figure – figure type of person.

Characteristics of a good French Seam. (3 mks)

– All raw edges closed.

– Straight stitches.

– Seam allowance width uniform.

Neatening an open seam. (4 x ½ = 2 mks)

– Overcastting stitches.

– Using over lock.

– Using pinking hears zig zag cuts.

– Using loop stitches.

Effects of Advertising to a customer. (3 mks)

– Entertaining

– Creates employment of advertising .

– Creates competition among producers.

– Information – creates awareness of goods and services to customers.

Darning (2 mks)

-Use darning needle for the fabric being darned.

– Darn on the wrong side.

– Avoid stretching or pulling fabric while working.

– Loops of threads should be left.

Choice of colour in a sitting room.

– Size of room.

– Effect desired.

– Personal taste.

– Orientation of the room.

Rules to observe during stain removal.

– Removed when still fresh.

– Identify the kind of stain and type of fabric to get suitable stain remover.

– For unknown stain start with milder stain removals.

– Rinse the article well to remove traces of reagent.

– Work outside towards inside – prevent spreading

Packing meals.

– Each type of food packed separately.

– Each soups and hot drinks in flasks.

– Pack fruit juices in plastic bottles.

– Salads be packed in polythene bags and plastic containers.

– Put all foods for the packed meals in a large container such as a bag or plastic basket.

Principles of wise buying.

– Set goals and priorities.

– Prepare budget.

– Suitability of item.

– Durability of item.

– Versability of item

– Attractive in colour and design.

– Shopping list preparation.

– Interpret advertisement.

Dangers of late weaning.

– Child becomes malnourished.

– Child refuse to accept new foods.

– Deficiencies due to lack of extra nutrients.

– Baby growth slow and development.

Salt iodized.

– Avoid deficiencies

– Supply iodine not food in other foods.

Disadvantages of using charcoal.

– Dirty

– Not properly burned produce smoke.

– Not readily available in some areas.

(a) Cotton blood stained sheet.

– Soak the sheet in cold water (1) to remove the blood stain.

– Wash it thoroughly using friction method in cold water. (1)

Procedure for washing

Soak in cold water (½) for less than 12 hours.
Wash in hot water. (½)

Using friction method. (½)

Rinse in hot water. (½)
Final rinse in cold water. (½)
Add jik to the final rinse or laundry blue to brighten the garment or boil it. (1)
Iron while still damp with a hot iron.
Air (½)
Fold and store. (½) (8 mks)
Use of curtains.

– To filter light. 1mk for each

– For privacy

– Decorative purposes.

– For comfort

– For screening widows at night or during the day.

(c) Give the correct procedure – Aluminium.

– Soak in jik to remove stains. (1 mk)

– Wash them using a scoring pad in warm water. (½)

– Rinse in warm (½)water one at a time (½)

– Final rinse in cold water. (1)

– Drip them. (1).

– Dry with a piece of clothe. (1).

– Store it well (½) (5 mks) (d) SPOTTING – WO

– Use warm water. (1)

– Use a piece of cloth as pad. (1)

– Dip in clean soapy water and rub on the stained are hem to remove dirt and other

areas. (1)

– Work on all areas with stain (1)

– Air (4 mks)

(a) Run and fell seam

– Place the fabric together wrong sides facing and fitting matching. Pin and tack along

fitting line. (1 mk)

Remove pins and machine along the fitting line. (½)
Remove tacking and press. (½)
Trim back turning to 6 mm and front to 12mm. (½)
Fold over the front over to the back to form the fell. (1).
Press the fall to lie on the back of the garment. (½)
Tack and machine close to the fold through the three layers. (1)
Remove tacking and press the completed seam. (½)

(b) Functions of tucks.

– Decorative.

Serve as styles feature.
Used on blouses, night dresses and mothers wear.
Children’s garment to give room and take extra lengths on children garment.
Reduce fullness. (4 mks)

(c) Making of Gathers

– Working by Hand Running stitches. (1)

– Begin with Hand knot to secure the thread then work first row running stitches. (1)

– Work second row running stitches, 6 mm from the fitting line. 1 mk

– Leave the thread hangings at the end of the row of running stitches. (1)

– Work second row of running stitches and leave the thread hangings at the end. 1mk.

– Pull both the thread ends together to draw up the fabric until the required size is achieved. 1 mk.

– Wind the Hanging threads round a pin, forming a figure 8 and secure the gathers. 1

a)Choosing flowers.

Choose fresh flowers. (1)

Make sure the foliage is clean. (1)

Avoid choosing flowers in bloom. (1)

Avoid choosing scented plants (1) because people may be allergic (1).

Choose a mixture of feat and pointed. (1) (5 mks)

Wooden polished table surface. (7 mks)

Dust surface table thoroughly.

Clean with cloth wrung out (1) warm soapy water with cloth wrung out of clean water. (1)

Apply polish sparingly on the surface and old piece of cloth. (½)

Rub in circular movement that overlap. (1). Ensure that it is evenly distributed on the

surface and no polish is fed into open cracks. (1 mk)

Shake the spray polish container hold it 6 inches away from the surface and spray sparingly. Leave it for ten minutes to enable the polish to set for easy shining buying immediately.

Use soft pad to buff in a circular motion. (4 mks)

(c)Personal appearance (4 mks)

Care of body.

Wearing clean and appropriate clothes.

Keep the hair neat and well groomed.

Use cosmetics, body creams and deodorants properly.

Use jewelry and accessories properly.

(d)Child play. (4 mks)

Provide plenty of room.

Allow for independence by encouraging a child to do things.

Encourages responsibility it is good for every child to have possessions.

Provide child with play things or tags.

Parents and older children take some time and play with small children.

Child should be dressed in clothing which does not restrict playing.

(a) Six points to consider when choosing and preparing weaning foods;-

– Balanced with first class protein, milk being the main food.

– Food should be easy to chew and digest i.e soft food.

– Foods should not be strongly seasoned hence avoid spices in foods.

– Fats and oils should be used minimally in their foods.

– Scare foods in small quantities.

– Foods should be cooked and served in a hygienic (clean) environment.

– Milk should be an important part of the diet.

(b) Three desirable qualities of deep frying fat.

– Should have a pleasant flavor.

– Should have a high smoking point.

– Should not solidify on cooling.

(c) Preserving food:

– Stop multiplication of micro-organisms which produce toxins harmful to human

health.

– Neutralize the action of enzymes which can cause food deterioration.

– Make food available for use when out of season.

– Stop wastage in bumper harvest when the yields are more than can be consumed.

– Maintain freshness and retain nutrients.

– Protect it from contamination by bacteria and other disease causing micro-organism.

– Retain as many qualities of fresh food as possible e.g. flavour, colour, texture and

nutritional value.

(d) Dietary needs of an elderly person.

– Balanced diet with normal amounts.

– Rich in body building foods like vitamins to boost the generating immunity as changes.

– Less energy giving foods.

– Non-fatty and non-greasy foods as they have weak digestive systems when may not be

able to digest fatty foods.

The food should be soft, palatable and easy to chew.
Provide foods rich in mineral salts like calcium, phosphorus, iron, iodine and vitamins A, B, C and D to strengthen their softening bones.
Serve in small amounts and at regular intervals.

*AGHS*

List four fat soluble vitamins *AGHS*

– Fat soluble vitamins

State two possible causes of anaemia *AGHS*

Loss of blood (extreme)
Chronic malaria
Hook worm infestation
Lack of iron

Give two points to look for when buying spinach *AGHS*

should be form a reputable grocer
should be leafy

State two effects of strong heat on proteins *AGHS*

Denatures then
Hardness them making them indigestible

State two forms in which laundry soap is found in the market *AGHS*

If food stored can cause food poisoning when contaminated
Flavour altered so needs strong flavouring
That can be a health hazard
Some foods becomes indigestible e.g protein
Colour may be lost ways of improving colour must be used.

Give the steps of removing chewing gum stain from a garment *AGHS*

Use ice cubes / put in freezing coupantment
Scraple off the gum
Rib bitten/land
Use carbon tetrachloride/other grease solvents
Wash normally

Mention the three areas (centres of work that make up the work triangle in a kitchen

Cooking area
Storage area
Washing area

Suggest two measures to take immediately nose bleeding occurs

Melting person sit down – head slightly raised to prevent blood from flowing down throat.
Cooling person with cold wet towel

List two improvised abrasives in the home

Sieved sand
Ash
Crushed egg shells
Couched charcoal
Sisal fiber

Identify three tacks that are carried out only during special cleaning of a bedroom

Dinign bedding
Cleaning the bed; wardrobes chest of drawers and cupboards
Changing pillow and sheets

Mention two dangers of heavy smoking during pregnancy

Causes underweight babies
Causes long disease to mother

Give four methods of advertising

Brochures
Pamphlets
Decoration by promoters
Bill boards
Mass media
Through radio, t.v, newspapers, magazines, journals and books
Dealers /agents through displaying products and personnel available to explain to consumers about goods
Other consumers and consumer organizations ; one consumer to another/ two consumer organizations that each people on matters concerning goods and services.
B.S and government department – can be from different departments that deal some goods.

State two reasons why cotton fabrics are popular for the table linen

Its strong and stronger when wet
Its water proof
Can be mixed with other fibers to lower cost
Stands high temperature can be boiled of white to whiter

Give two reasons why silk is expensive

Its soft and draper well
It has lovely sheen and pleasant be handle
Its warm coz it’s a good inoculation in winter and cool in summer.
Its elastic so wears well
Shreds creates easily so good for travel

State three qualities of a good tape measure

Should be plastic coated to avoid fraying and stretch and firmly woven.
Should have metal ends to keep flat when measuring and prevent fraying.
Should clearly marked on both sides of 150cm.

Give three reasons for a needle freaking during machining

Beat needle
Machining close to zip teeth
Needle too fine for work
Press foot loose and needle hits its straight stitch foot is used for zigzag
Needle not firmly fixed in place
Fabric too thick for needle

Give two reasons why press studs are not suitable for use in children’s garments

are dangerous children may pluck off loose and swallow them
are difficult to fasten

(a) Ways of improving maize meal porridge
- enriching with milk
- sweetening with sugar
- adding a lemon
- adding an egg

(b) . Precautions to take when using an oven to bake

The oven must be preheated before putting in food to bake.
Oven and be cleaned and shelves arranged.
Over door should not be opened once it makes hot aim to escape and oven all take long to retreat
Temp should be lowered when the oven turns slightly brown to enable inside to cook
Baking time should be noted to avoid over baking/ under baking.

(c) Factors to look for when selecting a frying pan

Should balance well on the cooker and be thick for even distribution of heat
Should have a fitting lid
Should have a smooth finish

d) To be well moulded and no cracks

Uses of carrot in cookery
For garnishing
For flavouring
Enlarge foods e.g when added in meat
To improve flavour

(a) Mention four ways of improving maize meal porridge
- enriching with milk
- sweetening with sugar
- adding a lemon
- adding an egg

(b) . Explain three Precautions to take when using an oven to bake

The oven must be preheated before putting in food to bake.
Oven and be cleaned and shelves arranged.
Over door should not be opened once it makes hot aim to escape and oven all take long to retreat
Temp should be lowered when the oven turns slightly brown to enable inside to cook
Baking time should be noted to avoid over baking/ under baking.

(c) Explain six Factors to look for when selecting a frying pan

Should balance well on the cooker and be thick for even distribution of heat
Should have a fitting lid
Should have a smooth finish

(d) Explain four To be well moulded and no cracks

Uses of carrot in cookery
For garnishing
For flavouring
Enlarge foods e.g when added in meat
To improve flavour

(b) procedure of taking the following measurements

(i) Hips – Tape is place around fullest part between 18cm and 23cm waistline depending on

height of one.

(ii) Inside warm length

From armhole under arm to waist with arm outstretched at an angle of 45o

(iii)couch

(c)Using diagram to explain preparation of the collar without interfacing

Cut colour and under collar depending on pattern may be with stand or without

Transfer pattern markings

Place collar on under collar 2.s facing hatch raw edges, fl and notches
Pin tuck along fl leaving lower edge where its attached to neckline
Remove this machine sides and to edge leaving lower edge unsitched

Trim and layer seam allowance
Lay covered sections of collar and clip pointed edges
Neck collar
Top stitch round edge for a neat finish and flatness

R.s

W.s

Lower edge left free

(a) Discuss four Desirable qualities of a good clothes line:

Should be firmly held/strong
Should not be of a material that stretches
Should be strong not ward
Smooth not to damage clothes
Easy to excel clean and moist all weather conditions

(b) Explain five ways of disposing refuse in the home

Use of dust bins
Use of local authority
Compost pits
Feeding to animals (organic)
Using for mulching e.g. organic
Burying
Burning

(c) Explain five Factors to consider when selecting an electric iron

Should have a thermostat for controlling temperature
Should have a insulated long enough flex
Should have a plot indicator that shows when current temperature is riched
Parts must be firmly fixed with temperature control labeled according to fabric

(d) Giving a reason in each case, state three factors to consider when wearing a baby

Nutritive value of cereals
Carbohydrates in endosperm
Protein in germ bean and endosperm
Fat
Mineral salts calcium iron and phosphorous
Vitamins

(a) Explain three preparations to make on a sewing machine in readiness to stitching *AGHS*

Threading correctly
Oiling he machine
Putting it at correct tension
Regulating the stitch correctly

*MUM*

Mention any three classes of stain removers used in laundry work

Bleaches
Grease solvements

State two uses of facings in garment construction

Decorating of edges of garments fabric sections.
Strengthening of portions of fabric enabling fiture of fastening e.t.c
Neatening raw edges of fabric.

State three uses of eggs in flour mixtures

Aeration: Expand with mixture on heating.
Liquidisation; Are partially liquid and add this to the mixtures
Improve the nutrive value of mixture as are of high biological value.
Imbue own unique inherent flavor to mixtures.

Give any two precautions measures to take when using dry cleaning fluid

Work in well ventilated rooms to avoid suffocation or poisoning.
Keep away from naked flames because it is usually inflammable.
Air all dry cleaned articles well to remove traces of fluid and or fumes.
Keep away from children as is hazardous in the most.

What is the cause of swelling of body tissues that is symptomatic of kwashiorkor*MUM*

– The Accumulation of interstitial fluid due to poor cellular metabolism and the lack of protein content.

Name any four common groups of people that are usually affected by anaemia *MUM*

Pregnant mothers
Women and girls who experience heavy menstrual flows.
Poorly nourished children or individuals who don’t get enough supplies of iron their diets.
People suffering from hookworm whipworm and other similar parasitic infection

List three functions of water in the bodies of human beings

forms the matrix in which almost all metabolic reactions take place.
Water is required for all bodily fluids e.g digestive juice, blood,lymph, sweat and urine.
Keeps the linings of all mucous membranes necessary for absorption and exchanges of elements moist
Dissolves nutrients and thus carries and transports them.

Define the term essential Amino acids correctly

Amino acids that cannot that be manufactured in the body from its pool of nutrient elements and must be obtained through consumption in food.

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)

– the incidence and prevalence of the HIV/AIDS pandemic in the contemporary diaspora and its singular effect of destroying or degrading the human immune system has rendered many a victim highly susceptible to infection and disease opportunistically, hence the aggravated onslaught of many of the said infections like Malaria, cancers and thus notably this particular one.

What is the work of a thermostat in an electric iron box

It is a bimetallic strip made up of two metals or conductive materials with different rates of expansively, such that when the strip is subjected to an increase in temperature, it bends due to the differential expansion of the parts fused together

What are the following parts of an enclosed drainage system ?

(a) WATER CLOSET: A toilet or ablution system that consists of manually automated flushing

process with water kept in a reservoir that employs potential energy to efficiently and effectively disposes sewage from the toilet pan or bowl below.

(b)MANHOLE: An externally placed lidded pit – junction between two or more drains or sewers that doubles up as an emergency access point through which examination, repair and regulation of the working of the enclosed drainage system is possible.

(c) SEPTIC TANKS: 1. A sewage disposal system usually made up two tanks; of which

The first is the Receptacle of all the wastes from the household, and in which it
separates out into the sludge; that sinks to its bottom compacting there and
the effluent; the liquid part that over flows into the second and is
Either passed off into the surrounding soils ( for soak-pits) or pumped out and

carried away for further disposal by tankers to the sewage works.

State three general causes of poor sanitation *MUM*

Carelessness and the lack of objective endevour in environmental hygiene and related practices in the wider community.
Poor planning of human settlements and other housing infrastructures in communities.
Overpopulation, overcrowding, poverty and general inefficacy and inebriation of personal, social, communal and other entities that exist in this scenario.

Give two advantages of frying as a method of cooking *MUM*

Produces usually very tasty food and foodstuffs.
Is usually quick and there saves time in execution.
Is consequentially cost effective on fuel.
Is relatively simple to execute in comparison with other methods of cooking e.g baking.

State any two common problems that may afflict a pregnancy before its full term *MUM*

Malnutrition and lack pf proper food for the pregnant mother due to unfavourable circumstances that may be prevalent as is.
Illness or disease that may be opportunistic, infective or even hereditary.
Psychological or emotional inebriation.
Physiological indisposition e.g in the case of underage pregnancies and underdeveloped bodily structures.
Trauma from environmental, climatic or sociological disasters.

It is decorative and attractive
It is strong

Breast feeding
Immunization at hospital

Give two advantages of using carpets in the home *MUM*

Decorative interiors
Protecting floors from damage
Keeping rooms cool
Keeping rooms clean

State two reasons why wooden surfaces in the home need finishing *MUM*

For decoration and enhancement of appearance
For protective covering from adverse effects of the weather

List four points to look for when buying cabbages *MUM*

Buy from a reliable seller
Buy in season
Avoid shriveled wrinkled ones
Prefer heavier samples
Avoid those whose leaves are faded

State two measures to take in order to control the incidence of bed sores in bed

ridden invalids *MUM*

Turn the patient over regularly in the bed
Turn over the mattress once in a while
Provide cushions and rests

*TNW*

Why figure type is an important factor in choice of clothes

So as to choose clothes that can enhance your personal appearance

Need to learn first aid

To save life
To prevent injury from becoming worse
To promote recovery
To present the injured to a medical practitioner 2×1 = 2 mks

Laundry processes carried out before washing a fast – colored cotton shirt

Mending
Removal of stains
Soaking/ steeping
Empting the pockets 2×1 = 2 marks

Difference between tear and wear

– Wear- thinning or weakening of a section of a garment

– Tear- A hole found on any part of a garment Each 1 mark = total 2 marks

Reasons why steel wool is not suitable for cleaning plastics

It removes color of the outside
It is difficult to rinse out steel wool particles
Steel wool will scratch and roughen the surface

Two main methods of purchasing goods and services in Kenya

Cash buying
Credit buying 1×2 = 2 marks

Advantages of dry cleaning

The solvent used are volatile, they therefore do not wet the garment and make it heavy as water does
It is a fast method of cleaning clothes, the solvents evaporate very fast leaving the garment dry
The method maintains the shape, size, color and luster of the garment and the fibres in it
The method does not demand a lot of energy since is little mechanical rubbing

Ways of minimizing wastage of detergents when washing

Using just enough
Avoid leaving bar soap in water
Do not use too much water
Wash many articles using the same water starting with less dirty ones
Use of soft water
Use of warm water 2×1= 2 marks

Uses of running stitches

It is used as a decorative stitch when a contrasting color is used
It is a joining stitch 1×2= 2 marks

How to identify warp threads in the absence of the selvedge

It is a thicker thread
Will not stretch when pulled
When the fabric is tagged or jerked, the warp threads produce sharper sound, higher pitch than the weft threads
It is a stronger thread 1×2= 2 marks

Factors that make dry meat dry and tough after roasting

Meat cut too thin for roasting
Heat too fierce or too hot
Meat exposed to heat for too long or too low heat
Wrong cut of meat used for roasting (tough cuts)
Meat not basted or turned during roasting 1×2 = 2 marks

Points to bear in mind when making seams on underwear

The seam should be flat and comfortable
Should be firmly stitched therefore durable
Seams should match where they cross
Have ever width
Accurately made, observing seam allowance and fitting line so that the drape and shape of the garment is maintained 1×3= 3 marks

Definition of the following terms
i) A course: Is a dish/ dishes eaten as part of a meal
ii) A dessert: A third course in a three course meal 2 marks

iii) A cover: A table mat with food items served for one person 2 marks

A flavoring that is suitable for salads

Garlic
Onions
Parsley
Lemon 1×1 = 1 mark

Two points to consider when selecting the baby’s layette

They should be loose and full so that the baby can be move its arms and legs freely
Of soft, light weight material that is easy to wash
Cool and warm to wear as needed
Easy to put on small babies e.g. skirts and gowns with openings 1×2 = 2 marks

Difference between complementary and supplementary feeding
Why management of fullness is important

It gives a good fit
It shapes the garment
It provides fashion features 1×3 = 3 marks

Uses of vinegar in cookery

As a preservation
As a flavoring ½ x2 = 1 mk

a) Dry cleaning a tie

Work in a well ventilated room away from the fire ( ½ )
Put sufficient dry cleaning solvent in a bowl ( ½ ) shake the tie to remove dust ( ½ )
Immerse ( ½ ) in the solvent and clean by kneading and squeezing ( ½) quickly to save the solvent from loss through evaporation ( ½ )
Squeeze out as much as possible ( ½ )
Hang out to dry in an open place ( ½ )
Leave the solvent in a covered bowl for dirt to settle then decant into a bottle for other use. Discard the dirt ( ½ )
Press ( ½ ) with a warm iron ( ½ ) 5 marks

b) Finish a cotton shirt

Sprinkle water and roll
Iron while damp
Iron double parts first on the w.s
Turn to the R.S and iron the skirt away from the worker
Air
Fold and store 5 marks

c) CLEAN THE LEATHER BAG

Cover the working surface
Dry dust to remove loose dirt
Clean using warm soapy water and a piece of cloth both inside and outside
Wipe with a damp cloth wrung out of clean water
Dry with a dry cloth both inside and outside
Air it under the shade 1×5= 5 marks

d) CLEAN A PAIR OF SLIPPERS

Remove any loose dirt
Use warm soapy water with a disinfectant
Scrub to remove fixed dirt using a soft brush
Rinse in warm water
Wipe dry using a clean cloth and put away
Clear up 1×5 = 5 marks

a) Changes that take place in a dough during frying mandazi

Color changes from original color to brown when exposed to hot oil
The mixture becomes porous due to expansion of air
The outside becomes porous due to expansion of air
The outside becomes crisp because of lack of starch granules (dextrin)
The size/ volume increases due to expansion of air
The mandazi becomes easily digestible because the starch granules are cooked 1×6 = 6 marks

b) Four faults in cooking of mandazi

Burning on the outside before the inside
Excessive hollowness
Heavy texture due to lack of enough raising agent
Sogginess due to low temperatures 1×4= 4 marks

c) Four nutritional needs of an adolescent

They need a balanced diet with plenty of proteins, minerals e.g. iron, calcium, phosphorous and vitamin C
Girls require additional supply of iron to compensate for the amount lost during menstruation
Include fatty foods to reduce the bulk of the food consumed e.g. bread and butter
Give adequate amount of food as teenagers have healthy appetite
Meals should be regular and be served attractively
Provide plenty of fresh vegetables and fresh fruits for roughage
Fluids should be included for compensation lost water during activities
Energy giving foods should be included because they are very active ½ x4 = 8 marks

d) Four qualities of a well made vegetable salad

The vegetables should be fresh
They should be attractive
They should have different nutrients
They should be greased to stop oxidation
It should be made of different types f vegetables
Vary in texture ½ x4 = 2 marks

a) Three points to consider when using a sewing machine

Ensure that there is good light to avoid straining the eyes and ensure adequate visibility
Ensure that machine is correctly threaded for efficiency in stitch formation’
Use appropriate needle for the fabric, the needle should be sharp to achieve good stitchery
Ensure that the correct stitches are set for the right stitch length and tension to work out good stitches
Test the machine before actual stitching to avoid handling the work
Ensure the work is guided through machine 1×6 = 6 marks

b) Six stitches used during the blouse/ skirt construction

Tailors tacking/ thread marking
Even tacking/ long tacking
Machine stitches
Hemming stitches
Running stitches
Basting stitches ½ x 6 = 3 marks

c) Five points to observe when laying pattern pieces onto the fabric and cutting out

Ensure the pattern pieces are smooth and flat for accuracy
Ensure all the pattern pieces required for the garment are available
Plan a rough layout using the provided layout for the width at the fabric before pinning to ensure that the fabric is enough
Pins should not be sticking out to avoid damaging the scissors
The fabric should be grained for straight edges 1×5= 5 marks

d) The procedure in preparation of around patch pocket ready for attaching

Neaten the top edge ( ½ ) of the pocket fold the hem ( ½ ) along the hemline ( ½ ) to the R.S ( ½ ) of the pocket
Stitch ( ½ ) the pocket along the stitching line ( ½ ) to fix hem in position
Trim the corners ( ½ ) of the hem to reduce bulkiness ( ½ )
Turn the hem to W.S ( ½ ) along stitching line
Snip/ notch ( ½ ) the turnings of the curves ( ½ )
Fold the edges ( ½ ) of the pocket along the stitching line

a) Two positive and two negative effects of advertisements
i) Positive effects

– Makes consumers aware of goods and services, which improve or add to their life style

by providing greater efficiency or pleasure

– Consumers are able to choose what they want 2 marks

ii) Negative effects

Consumers may be misled to prefer a product of low quality to one of high quality which is advertised less
Consumers bear the cost of advertising because the final price of the commodity is increased to cover the cost
Adverts sometimes appeals to the emotions and thus influences consumer psychologically

b) Precautions one would take when using kerosene

Reservoir should never be empty to prevent rusting
Do not overfill to avoid spills
Ensure lamps are replaced on flat and stable surfaces during use and storage to prevent spills
Do not light them near flammable substances e.g. textile materials, flammable liquids
Keep them out of reach of children to avoid accidents
Ensure flame is not too high to prevent production of smoke and soot
Handle them carefully to prevent falls- glass might break 1×4= 4 marks

c) Five advantages of breast feeding

Breast milk is at the right temperature
It contains all the nutrients needed in the right proportion
It is clean and free from contaminator
It does not need any preparation
It is available all the time
Improves the bond between mother and child
Assists the mothers uterus to turn to normal size and position 1×5 = 5 marks

d) Five problems related to weaning

The baby’s digestive system is not able to process the new foods leading to stomach upsets
Late weaning may lead to malnutrition due to shortages of nutrients with age
The weaning diet adopted may have too much fat and carbohydrate leading to obesity
Unhygienic handling of food and feeding equipment may lead to diseases such as diarrhea and cholera
The weaned baby is exposed to allergies from different foods 1×5=5 marks

e) Reasons for labeling products

Provide a products name
Provides the name of the manufacture
Gives information on the product e.g. ingredients, instructions for use, manufacturing and expiry dates
Enables the consumers to recognize the product 1×2=2 marks

*NDW*

State the importance of sebaceous glands in relation to a healthy skin (1mk)

Secrete an oily substance called sebum that keeps the skin oily preventing it from becoming dry,

Scaly and from cracking

Sebum makes the skin water proof and destroys micro-organism

State two qualities that make aluminium popular for household utensils (2mks)

Shinning in appearance
Light in weight
Does not rust
Good conductor of heat
Cheap
Does not react with food to form poisonous substances
Easy to clean
Easy to care for

Give a reason why nylon is unsuitable for sports wears (1mk)

Non-absorbent
Produce static electricity therefore it clings to the body
Does not conduct heat therefore it is not warm
Damaged by heat therefore cannot be foiled to remove stains and brighten colour

Mention two uses of dhania (coriander) leaves in cookery (2mks)

To improve flavour
As a garnish

Mention two advantages of blending cotton and nylon fibers (2mks)

When cotton is blended with nylon fibers it be comes more crease resistant
When nylon is blended with cotton fibers it increase resistance to abrasion

State any two reasons why a child’s growth monitoring is important (2mks)

Monitoring a child’s growth by weight for age is an immediate indicator of normal or abnormal growth
Monitoring a child’s growth by means of height for age helps to determine if the child is standard or is getting too tall
If the growth is too fast or too slow for the age the health clinic officers should suggest measures to correct it to avoid an obese or underdeveloped child

Four laundry processes that are harmful to woolen fibres and the harms they cause are; (2mks)

Soaking-causes wool to shrink and weaken
Rubbing/fiction washing stretching of wool
Starching-causes hardening and breaking of wool fibres
Ironing-causes stretching and produces shinning patches on the garment
Airing by hanging causes
Drying wool in the sun-causes hardening and breaking of wool
Washing in hot water-causes wool to shrink harden, and crease
Rinsing in cold water-causes wool to felt and matt

three ways of providing variety in meal planning and management (3mks)

Variety in colour-choose interesting colour combination
Texture-variety in texture e.g. crispy, crunching and tender
Flavours-variety of flavours e.g. salty, sweet, plain flat aromatic

two factors to consider when choosing where to buy vegetables (2mks)

Availability of vegetables
Variety of vegetables required
Availability of transport
Money available
Hygienic conditions of the place
Fresh vegetable
The price of vegetable should be affordable

Give two qualities of a good advertisement (2mks)

Message should be clear
It should attract consumers
It should be brief

three ways of economizing fuel when using electricity for cooking (3mks)

Soaking food that takes long to cook
Use energy devices e.g. pressure cooker
Use of energy only when required i.e. Electric power should be switched off when not in use
Use utensils that fit the entire cooking unit for electricity etc
Plan your activities such as cooking and ironing in such a way that conservation of energy is maximized
Covering cooking pots with well fitting lids
Electrical appliances should be well taken care of so that they work efficiently

two reasons for using interfacing during garment construction (2mks)

Give body or shape to the garment
Stiffening to add firmness
Prevent stretching or sagging
Obtain a good knife edge
Give a crisp tailored look to the area applied
Increase crease resistance

13 three methods of finishing the edges of sleeves other than using a cuff (3mks)

Facing
Binding
Lace
Frills
Piping
Hemming/shell hemming

State three reasons for labeling products in a factory (3mks)

Provide a product name
Provide the name of the manufacturer and contact
Provide information on the products; its ingredients, quality, instructions for use, manufacturing and expiry date.
For recognition by consumer.

Two precautions to be taken to prevent bed sores when taking care of a sick persons at home

-Turn the patient more often to change positions

Massage hip and back muscles
Ensure beddings are dry all the time
Check them for bed sores often

List two uses of lamp shades (2mks)

Add to interior decoration
Helps to avoid glare

State two factors to consider when planning lighting for various rooms in the home (2mks)

Purpose of the room
Size of the room
Existing colour scheme

Differentiate between advancing and receeding colours (2mks)

Advancing colours-colours that make a room or a figure appear larger
Receeding-colours that make a room or a figure appear smaller

Give two reasons why most women in the rural areas are less groomed (2mks)

They lack exposure
Environment in which they live in may not promote the art of good grooming
They have low income and lack of proper education to utilize the little resources they have
The kind of jobs they are involved in may not permit the exact art of grooming
Lack of clean water and cleaning materials

20 a) Describe the correct procedure of laundering a nylon dress (8mks)

Soak( ½ )in cold water( ½ )for a short time
Wash in warm soapy water( ½ )using kneading and squeezing methods(1mk)
Rinse severally in warm water( ½ )
Rinse in cold water( ½ )
Add fabric conditioner in the final cold rinse( ½ )
Drip dry( ½ )in the shade( ½ )
Iron( ½ )using warm iron( ½ )
Air to dry completely( ½ )
Fold( ½ )and store in a clean dry place( ½ )

b) Describe the correct procedure of cleaning white canvas shoes without shoe laces (7mks)

Dust them to remove loose dirt or remove mud if any(1mk)
Dash in warm soapy water( ½ )and scrub with a scrubbing brush( ½ )clean the inside( ½ )as well as the outside( ½ )
Rinse in warm water( ½ )
Final rinse in cold water( ½ )
Shake to remove excess water( ½ )
Dry( ½ ) by tilting them against the wall/ stone under the sun( ½ )
Apply white polish ( ½ ) while still damp ( ½ ) and leave to dry. use a clean dry duster to remove/wipe off excess polish( ½ )
Store in a cool dry place( ½ )

c) Give the correct procedure of cleaning two aluminium cups (5mks)

Rinse in clean water
Wash one at a time in warm soapy water using a mild abrasive
Rinse in warm water
Rinse in cold water
Wipe to dry or drip on a rack then dry later

21 a) Mention two uses of butter in the home (2mks)

Gives a delicious flavour in cakes and sauces
Soften cakes and baked items
Enriches food e.g. babies food
Greasing baking vessels

b) Identify four major nutrients found in butter

Energy
Vitamin A
Vitamin D
Fats

c) i)Describe four changes that take place when heating butter

Melts
Changes from solid to liquid
Burns and produces smoke
Turns brown
Finally turns black

ii) Name four main groups of fats giving an example for each

Animal fats e.g. cow fats, butter
Vegetable fats e.g. salad oil, margarine, palm
Solid fats-solid room temperature e.g. margarine
Oils liquid at room temperature e.g. Elianto

d) Explain three considerations to make when selecting a storage facility for butter (6mks)

a) Four tests undertaken at the clinic to an expectant mother in the first month of pregnancy Establish blood group

Weight
Pregnancy test
Establish level of iron in blood to determine whether there is need to administer pills or not.
Checking sugar and proteins in urine to ensure the uterus gets the normal flow of blood. b) Describe two supplementary foods for a baby (2mks)

Those which provide vitamin C e.g. Orange juice
Those which provide vitamin D e.g. Cod liver oil

c) Explain two benefits of supplementary food (4mks)

It helps meet the nutritional needs of the growing baby, because their nutritional requirement has increased
To substitute breast milk which may not meet all the nutritional needs of the baby.

d) i)Explain four reasons why a mother may be unable to breast feed

Being away from the baby because of work. This reduces feeding time.
Sickness, where the mother is too weak to breastfeed or is admitted to hospital or is taking medicine that can harm the baby.
Multiple births; a mother who gives birth to twins or triplets may not be able to adequately breastfeed all the babies
Successive births-A baby born before the older one has finished breastfeeding may cause the mother to stop breast feeding the older one in order to carter for the younger one.

ii) Explain four points on care of play items (2mks)

Keep clean according to type.
Store in clean places after play.
Wash the washable ones to ensure that the baby handles them when clean.
Assemble the dismantled ones and repair the broken ones in time.

23 a) Explain four properties of viscose rayon which are undesirable (8mks)

Creases badly, so needs a lot of ironing.
Flammable and can get burnt easily.
Develops mildew when left wet.
Yellows and rots when exposed to sunlight for long periods.
Its weaker when wet than dry so can get torn easily.

b) Suggest four features that can be used to finish a nigh dress decoratively (4mks)

Use of lace
Bias binding
Embroidery stitches
Frill

c) Give three reasons for ironing a night dress during construction (3mks)

Ensure seams are flat on attaching
Ensure parts are attached flat
Produce a neat article.

d) Explain five desirable qualities of an iron box (5mks)

Made of non rusting material
Medium weight.
Smooth soul.
Pointed toe to reach fullness.
If electric, should be thermostatic i.e. control heat automatically.

*RCH*

A,D,E and K (any 4x ½ =2mks)
List four causes of anaemia

Iron deficiency
Worm infestation
Chronic malaria
Excessive bleeding due to accidents etc
Hookworm infestation (any 4x ½ =2mks)

State two points to look for when buying spinach

Should be fresh
Examine well for grubs and insects (any 2×1=2mks)

Give two forms in which laundry soap is available in the market

Bar soap/had soap
Soap flakes
Soap power
Disinfectant or antiseptic soap
Liquid soap
Toilet soap
Toilet soap (any 2×1=2mks)

State two advantages of using firewood as a fuel for cooking

It is cheap
It is locally available
Can be used both for cooking, warming and lighting especially camp fires (any 2×1=2mks)

Identify two ways of storing dressmakers pins

Using a in cushion
Using a metal plastic set
Using pin wheel (any 2×1=2mks)

Give four special points to note when washing babies clothes

Use mild detergent
Use fabric conditioner in final rinsing water to soften garment
Rinse severally to ensure complete removal of detergents and laundry agents which may cause harm to the baby’s delicate skin
Disinfectant occasionally to kill germs
Dry whites in direct sunlight for further whitening (any 4×1=4mks)

State two measures taken immediately nose bleeding occurs

Let the persons sit down with he slightly raised to prevent the blood from floming down the throat
Plug nostril for about 15seconds,making the person to breath through the mouth
Cool the face with a cold wet towel
Repeat the treatment for another 15minutes if bleeching does not stop
Encourage the person to spit out any blood that flows into the month
If bleeding persist seek mechanical assistant (any2x1=2mks)

Name two improvised abrasives in the home

Charcoal
Ash
Sand
Rough leaves
Sisal
Egg shells
Maize cobs (2×1=2mks)

State two points to consider when choosing a refrigerator

Needs of the family
Ease of use
Type of fuel
Size
Cost or affordability
Efficiency
Space available for storage (any 2×1=2mks)

Name four methods of advertising

Mass media
Pamphlets/brochures/magazines/newspapers/promotions/sales
Packing
Posters
Billboards(any 4x ½ =2mks)

Give two reasons why cotton is popular for table linens

They are easy to launder
Are strong
Can withstand extremes of temperatures/can be boiled
Can withstand frequent washing (any 2×1=2mks)

Give two ways by which HIV/AIDS is transmitted

Through transfusion with HIV infected blood
Co-genital infection by an infected mother
Use of unsterilized infected equipment
Having intercourse with an infected person (any 2×1=2mks)

Mention four conditions necessary for growth of micro organism

Warmth
Moisture
Darkness
Dirt (any 4x ½ =2mks)

Give four factors to consider when renting a house

The family income
Size of the family
Composition of the family
Place of work and school
Social amenities (any 4x ½ =2mks)

Give four examples of air pollutants

Smoke from any burning
Dust blown by the wind
Bacteria released in to the air by infected people
Exhaust fumes from vehicles and aircrafts which produces CO₄
Cleansing agents
Natural pollutants such as pollen from flowering plants
Insecticides and pesticides used to control insects and pests
Hair and body sprays (any 4x ½ =2mks)

State two symptoms of food poisoning

Vomiting
Severe stomachache
Burning sensation in the stomach
Dizziness
Diarrhea
Fever
General body weakness (any 2×1=2mks)

Give two ways to ensure variety in meal presentation

Colour variation
Texture variation
Flavour variation (any 2×1=2mks)

Give two ways of avoiding impulse buying

Budgeting
Having a shopping list any time you go shopping and ensuring you stick to it
Carry just enough money to shop-avoid having a lot of extra-money (any 2×1=2mks)

Suggest two important ways of using mineral fibres in clothing

Used as overalls by fire fighters
For theatre curtains (any 2×1=2mks)

21.your mother is sick and has asked you to assist her with house work

a) Suggest how you would launder her loose coloured Khangal leso (10mks)

do not soak ½
wash very fast ½ in warm ½ soapy water ½ . wash using kneading ½ and squeezing method
do not ring ½
rinse in clean warm water ½
final rinse in cold ½ water to which salt (1)has been added to fix colour and some vinegar (1)to brighten
flat dry under the shade ½
iron while still slightly damp using a warm iron ½
air to remove excess moisture ½
store appropriately ½

b) Suggest how you would clean an aluminium sufuria used to prepare her breakfast

wash in hot ½ soapy ½ water
rub any strains with nylon scouring pad or steel wool ½
work thoroughly in clean hot water to remove all soap and dirt ½
dry well ½
store appropriately ½ (3×1=3mks)

c) Say how you would clean a cemented kitchen floor

remove light furniture ½
sweep floor and dispose of the dirt .dust the skirting board ½
use warm soapy water a hard scrubbing brush to scrub the floor starting from the furthest end in small sections including the skirting board. Ensure you are circular motions ½
wipe with a clean cloth or a mop wrung out of warm water ½
repeat until the room is complete ½
dry thoroughly with a floor cloth or a dry mop
rearrange furniture
clean equipment used and store appropriately ½ (7mks)

22.a)outline the points to consider when planning meals for a vegetarian

Should be balanced
Use vegetable fats and oil in the preparation
Vary foods cooked to avoid monotony
Season meats well to make it tasty
Include a good amount of vegetables to provide the would be omitted nutrients
Egg dishes milk and cheese in addition to pulses should be provided(for lacto- vegetarian) (any5x1=5mks)

b) Rough puff pastry has a well defined layers divided by air space ad should be very light. State

the four factors that its success depends on

sift flour and salt together

rub in fat very lightly into the flour and salt mixture
keep it as cool as possible during preparation so that on cooking, gases expand as much as possible giving light results
use a mixture of land and margarine for better results
roll lightly in a highly floured surface with light short and forward strokes
bake in a fairly hot over (any 4×1=4mks)

c) Outline the qualities of a good cloth storage facility

should be lockable
should have adequate deep drawers which should shide with ease
rod for hangers in the wardrobe should be strong enough be bear the weight of clothes
should be clean and dry and have smooth surface which are easy to clean
should be strong and durable with enough storage space
hangers should be smooth and durable (any 6×1=6mks)

d) Explain how kitchen waste contributes to environmental pollution (5mks)

bad smell
garbage especially is carelessly damped
can be health hazard if carelessly damped into water bodies

23.a)Explain five points to consider when weaning a baby (10mks)

Introduce new foods gradually .one food at a time to give the baby time to be come familiar with the food before giving another
Start by giving small portions and increase as you absence the baby’s reaction
Don’t force the baby’s to eat food they are not interested in stop and try again later.
Feed from a cup using a spoon
Sterilize all feeding equipment by boiling
First food should be very soft and become a less soft as the baby grows
Once the baby accepts a new food, give it fairly frequently so that it be comes familiar then gradually increase amount offered
Give food after breastfeeding
Ensure that milk continue to be a major part of the diet
Prepare foods hygienically
Allow the child to handle food and feeding equipment (any 5×1=5mks)

b) List five points to look for when choosing a toy for a child

should be attractive
must be durable to last long
must be appropriate for age and sex
shouldn’t be easy to dismantle because the child could put it in the mount
safe to use i.e. doesn’t contain poisonous substance
should be big enough so the child cannot swallow
shouldn’t be sharp which can injure the child
should be easy to clean (any 5×1=5mks)

c) Discuss five problems related to weaning a baby (5mks)

too early weaning
too late weaning
the diet may be too fatty and rich in carbohydrates leading to obesity poor muscle development and low resistance to infections
unhygienic handling of feeding equipment leads too disease e.g. diarrhea
bonding between mother and baby is interfered with since a baby who is weaned can be fed by any other person
the baby is expected to allergies from different foods
learning to use the feeding equipment may cause distress to the baby.

24.a)State two main nutrients found in each of the following foods

i) Beans-carbohydrates and protein
ii) Kales-minerals salt and vitamins

iii)Wheat-carbohydrate and proteins

b) Discuss the importance of repairing garments

to retain smartness/enhancing good grooming
to prevent further tear especially during laundry
in order not to expose the parts of the body they cover
to make clothes last long (any 5×1=5mks)

c) With the aid at east one well labelled diagram explain how to work a single pointed dart (6mks)

fold the dart along the fold line so that the fitting lines are matching
pin and tack from the wider and tapering to the point to hold the two layers of fabric firmly
remove pins and machines along the tacking line from the wider end to the tapering end at a point
secure stitching at the point by

-stitching backwards-0.5cm

-threading both stitching thread in a needle and concealing them in the fold or wearing

a few stitches

Press waist and shoulder darts to either (CF) or (CB) and underarm darts downwards.

d) State three importance of meal planning (3mks)

it ensures that meals are

i)adequate for the family members and meet their individual preferences

ii)balanced to meet dietary requirements of all the family members such as children,

the elders, adolescents and the sick

presented and served attractively to stimulate appetite and enjoyment (any 3×1=3mks)

*KKE*

It will prevent an individual from getting irritation and damage of the skin
To prevent an artificial look

To ensure good health by keeping away harmful; micro- organisms
To ensure original appearance of surface is retained/ surface free from stains remain attractive and in good condition
To ensure maintenance cost is retained

Drainage – System of getting id of waste water, run off and sewage from house or building

Refuse disposal – It is getting rid of rubbish or waste matter from a house

Give 1 mk for each well defined

To help retain colour
Reduce bulk
Retain nutrients
Retain flavour

Maintain high standards of cleanliness to contain infection by insects and other pests
Ensure the house is well lit
Beddings should be changed regularly and be properly aired
Use of insecticides
Sleeping under nets
Draining stagnant water
Clear the bushes around the home

To neaten raw edges
To decorate the garment
To shape and give body where applied
To provide enough thickness for attaching fasteners
To give strength to withstand strain

Drought
Scarcity
Transportation cost
Tastes/ fashion
A lot of money in circulation

Store in cool dry conditions
Away from chemicals
Cover it properly during storage
Store in clean conditions

10.

Knife
Potatoe peelers
Spalular
Forks
Spoons
Graters 1×2=2mks

11.

Excretion of wastes materials from the kidney and in sweat
Maintaining body temperature by perspiration
Aiding the digestion and absorption of food
The formation of all body fluids

12.

Use the correct method of cooking as per cut of beef to preserve nutrients
Take correct precautions to ensure food hygiene
Use correct temperature during its cooking to prevent denaturing of proteins and loss of other nutrients
Use correct time for cooking as required for the method chosen

13.

Balanced food provided plenty of proteins, minerals, salts such as iron, calcium, phosphorous and vitamin C
Include plenty of energy rich foods to reduce the bulk of food consumed e.g. bread with butter, rice starch and vegetables
Serve adequate amount of food as teenagers have healthy appetite
Serve regularly and attractively

14.

The strong flavour is disguising
Its yellowing effect is undesirable

15.

Making into jam
Canning/ bottling
Store in a cool and well ventilated area
Drying
Salting/ sugar
Smoking

16.

Ready to serve e.g. bread, cakes, ice cream
Partially prepared – require minimal preparation and coking e.g. dehydrated soups
Foods that are prepared and ready to cook e.g. cake mix

17.

Skipping stitches
Uneven stitch length
No movement of fabric

18.

It can withstand high temperatures
Can be boiled to disinfect and remove stain
It is absorbent and less fluffy thus suitable for drying glass utensils
It is strong thus withstands frequent washing

19.

Should have mitred corners
Have mouth reinforced
Fix hem using appropriate stitches

20.

21.

Soak ( ½ ) in cold ( ½ ) water for at least 30 mins
Wring out of soaking (1) water
Wash in hot (1) soapy water ( ½ ) using friction method (v)
Rinse in warm water ( ½ )
Final rinse in cold ( ½ ) water in which a disinfectant(1) is added
Drip dry (1) in the sun ( ½ ) secure with pegs

FINISHING

Dampen ( ½ ) by sprinkling warm water (1) roll ( ½ ) and leave for a while
Iron ( ½ ) double part ( ½ ) on WS ( ½ )
The whole surface ( ½ ) on the WS away from the worker (1)
Air ( ½ ) and fold
Clear up

Clean in warm (1) soapy (1) water (1) with sisal fibre/ sponge/ clothe(1)
Disinfect with a suitable disinfectant e.g. vim (1)
Rinse (1) severally in cold ( ½ ) clean water
Dry ( ½ ) thoroughly using a dry cloth

Some foods are cooked with seasoned flour or milk, eggs, wheat flour

Bread crumbs and eggs or melted margarine, butter

Garnishing/ decorating food property
Serving food on clean plates/ bowls
Use various/ varied cooking bowls
Use clean or well ironed table linen
Good flower arrangement/ centerpiece
Use of menu cards

Cut into thin strips
Dry on a tray covered with a thin cloth netting nustiline/ wire mesh
Place it away from reach of animals and children
Can be dried in a cage

Provide a well balanced diet with normal amount of Vitamin and mineral to improve the immune system
Provide food rich in calcium, phosphorous, iron, iodine and vitamin A, B, C and D, protein for repair of body tissues and less carbohydrates and fats because they are not very active
Avoid fatty and greasy foods for easy digestion
Ensure the foods are soft and easy to chew
Consider likes and dislikes to ensure they eat what is presented to them’
Ensure good seasoning and attractive serving to attract and stimulate appetite

23.

Tailors tucks
Use of tracing wheel and carbon paper
Use of tailors chalk
Long and short tacking
Thread marking

Caters for those who lack funds for hospitalization
Elderly people prefer to be nursed at home in a familiar environment not surrounded by strangers
It is cheap especially for illness that is not life threatening like minor wounds/ terminal cases
It is suitable for lactating mothers so as not to expose their babies to a hospital environment
Patients receive emotional support from family members

Stain should be removed when they are still fresh
Reason: They get fixed when old and become difficult and expensive to remove
Identify the kind of stain and type of fabric affect: in order to use a suitable stain remover
If the composition of the stain is unknown start with a milder removal method followed by mildies reagents to avoid damaging the fabric
After stain is removed rinse the article well Reason: To remove traces of reagents
Work from outside towards when removing stain Reason: To avoid spreading the stain

a) Physical development – A child’s muscles develop through running
b) social development – A child learns to co-operate with play mates and observe the rules of

the game and make friends

c) Mental development- A child learns how to put similar things together, model colour or

paint and construct patterns

Both cuff and under cuff should be of the same size
The width should be even on both the cuff and the under cuff
The cuff should be flat
The cuff should be of right proportion to the rest of the garment
The cuff should fit the weave well

Place raw edges together ( ½ ) wrong sides facing
Pin tack and machine ½ stitch 1.5cm from edge or along the fitting line ( ½ )
Trim ( ½ ) both seam allowance to allow 1.2cm( ½ )from front 6mm ( ½ ) on the back
Fold ( ½ ) front turning over back turning from a fell
Press/ crease the turning in position ( ½ )
Pin/ tack and machine stitch ( ½ ) close to the fold ( ½ )
Remove tackings and press (½ )

Dust (½ ) with a dry duster ( ½ ) to remove loose dirt
Clean (½ ) using warm soapy water ( ½ ) and scrubbing brush ( ½ )
Scrub in direction of the grain ( ½ ) ensure overlapping ( ½ ) the surface previously cleaned
Wipe ( ½ ) with a duster wrung out of soapy water ( ½ )
Clean ( ½ ) under pants ( ½ ) and legs ( ½ )
Rinse ( ½ 0 with a cloth wrung out of clean water
Dry ( ½ ) with a cloth well rinsed and wrung out

*STK*

The term hue refers to name of colour e.g. red, blue, yellow e.t.c. (1mk)
Benefits of studying home science to an individual are:-

Equips an individual with knowledge, skills and attitudes one requires for quality life
Helps an individual to adopt to the changing living conditions in the home, community and nation
Prepares an individual to take care of their personal hygiene, feeding, clothing, resources and health
Lays foundation for career development in industries such as catering, accommodation, hotel management and interior decorations e.t.c. (Any pts 2mks)

Two uses of a collander are:-

(i) Used as a separating tool-for separating liquids from other foodstuffs – e.g. for cleaning rice over

a tap of running water

(ii) Used for steaming foods (2mks)

Basic instructions on the use of medicine

(i) Dosage

Instruction
Frequency
Storage
Caution
Duration (1ny 4pts – ½mk each Total (2mks)

Accidents that may cause fractures
- Road accidents
- Heavy blow
- Falls caused by slippery floor, pot holes and cracks on the floor, split water or fruit peelings, loose tiles, littered clothes e.t.c. (any 2pts – 2mks)

Points to consider when choosing a toilet brush are:-

The bristles should be firmly fixed
The handle should be smooth
The handle should be of reasonable length (Any 2pts – 2mks)

Reasons for dampening clothes before ironing are;- (1mk)

For easy removal of creases
Smoothening of fibres (Any 1pt 1mk)

Precautions to take while cleaning wooden surfaces

Scrub along the grains to avoid damaging the grains
Avoid rough abrasives as they roughen the surface
Avoid use of hot water – it discolours the wood
Do not expose to direct sunlight as it will warp
Avoid sharp objects as it scratches the wood hence making it rough (Any 3pts 3mks)

Points to look for when buying a saucepan are:-

The base should be flat to help the pan balance and for even distribution of heat
The lid should be well fitting
Fairly thick- walled for even thermal distribution and for durability purposes
The handle should be strong and firmly fixed to support the weight of the pan
The handle should be heat resisting
It should be smooth and well rounded for easy cleaning (Any 3pts 3mks)

Uses of eggs in flour mixtures are:-

For aeration – e.g. in cake mixtures
For enriching the mixtures
To improve on colour of mixtures – e.g. cakes (Any 3pts 3mks)

Linen fibres are identified as follows:-

Burns rapidly in and out of flame
Smells like burning papers when burnt
Resembles glass rod when viewed under the microscope (Any 2 different pts (2mks)

Decorative methods of disposing off fullness are:-

Use of pleats
Use of wills
Use of smoking
Shirring (Any 4pts – 4mks)

Causes of needle breaking when machine stitching are:-

Machining over pins/zip teeth
Pulling the fabric from the front when machining or while removing it from the machine
Needle crossly fixed
Bent needle (Any 2pts- 2mks)

Suitability of French seams on fraying fabrics are:-

It’s exceptionally strong
It’s self-neatening

Importance of consumer education

Helps people to understand their roles as consumers and their importance to manufacturers and service providers
Informs people on their rights as consumers so as not to be exploited
Enables one to interpret and use advertisements wisely and to their own advantage
Informs one on the importance of family finance and the need to budget and spend family resources wisely and economically (2mks)

Factors that will affect the efficiency of a laundry soap are;-

Temperature of water used – whether warm or cold
State of water – whether hard or soft
Degree of soiling
Washing time
Mechanical agitation applied
Quality of soap being used (Any 3pts – 3mks)

(a) Reasons for using tucks on children’s clothing are:-

For decoration
For letting out-to increase size
For management of fullness
To provide fashion features (Any 2pts – 2mks)

(b) Factors that may affect normal foetal development are:-

Nutrients
Drugs
Sexually transmitted infections
HIV/AIDS
Alcohol
Smoking
German measles, malaria, e.t.c. (Any 4pts – 2mks)

Advantages of home-based care of the sick are:-

Caters for those who lack funds for hospitalization
Elderly people prefer to be nursed at home in a familiar environment not surrounded by strangers
Its cheap especially for illness that are not life threatening e.g. minor wounds, colds and flu, e.t.c
Its suitable for nursing/lactating mothers so as not to expose their babies to a hospital environment
Patients receive emotional care from relatives and friends (Any 2pts 2mks)

(a) Steps in laundering wool

Take measurements and record to later confirm whether there was any change in size
Prepare warm water –wool is laundered in warm water throughout
Immerse a basin of heavily built warm soapy water and wash under water by kneading and squeezing keeping under water throughout the washing time
Warm water since wool shrinks when cold water is used
Water heavily built to ensure article is well immersed in water/soapy solution
Kneeling and squeezing used since wool felts and stretches if exposed to friction method of washing
Wash quickly and do not soak – soaking leads to shrinkage
Rinse severally in warm water
Final rinse in warm water to which a disinfectant has been added, Wool should never come in contact with cold water, Disinfect to kill germs
Dry under shade on well protected ground/surface wool is affected by sunlight – it makes the fibres harsh and felt protected surface because wool is eaten by moths
Take measurements and compare with previous to confirm whether there was any change in size –incase of any pat and pull gently where applicable.
Finish with a cool iron whilest damp – high temperature affects wool/wool air stretches and felts if ironed
Air and store appropriately (well explained pts (10mks)

(b) Steps in cleaning white canvas shoes with laces

Protect the work surface
Remove shoe laces
Dust or remove mud as is appropriate
Clean in warm soapy water with a laundry brush’ – scrub to remove all dirt
Rinse severally in warm water
Final rinse in cold water to freshen
Flick to remove excess water
Apply white polish sparingly using an old piece of cloth or polish brush
Dry in the hot sun tilted on it’s heels
Remove when dry and rub with a dry cloth to remove excess polish. Clean shoe laces appropriately
Dry n the sun
Lace up the shoes and leave ready for use (Well explained points 6mks)

(c) A stained cup is cleaned by the following process:-

Soak in a hot solution of household bleach. Pour the solution when cold
Clean in warm soapy water and sponge
Rinse in warm water severally
Drip dry or dry with a soft cloth
Store appropriately (4mks)

(a) Danger signs of pregnancy are;-

Vaginal bleeding – may lead to miscarriage
Oedema – signs of poor blood circulating or poisoning the foetus
Varicose veins – swollen and twisted painful veins on the legs may burst and cause anaemia
Excessive vomiting – prevents proper nourishment to both mother and foetus
Dizziness-may be caused by inadequate iron in the blood (Toxaemia)
Haemorrhoids/piles – varicose veins in the anus. These are painful and may encourage constipation and loss of blood
Severe abdominal pain/backache signs of threatened miscarriage (Any5pts well explained 10mks

(b) Factors to consider when buying hand sewing needles are;-

Weight and thickness of fabric – the needles should be fine for the fabric
Eye should be big enough to take in thread
Rust proof for easy slipping
Farm,, straight and sharp- i.e. should not be deformed
Buy a variety of needles to carter for the sewing needs (5pts stated & explained 5mks)

(c) Causes of each of the following common faults.

(i) A course texture in rubbed in cakes

Too high temperature
Too much raising agent
Insufficient mixing (Any 2pts – 2mks)

(ii) Heavy and close texture in creamed cakes:-

Too slow an oven
Too much liquid
Insufficient creaming
Inadequate raising agent
Insufficient cooking
Too hot an oven, resulting in mixture forming in hard crust before air expands (Any2pt–2mks)

(a) Three labelled diagrams to explain the working of a lapped seam

Fold the overlay along the seam or fitting line to the W.s and press. The under lay remains unfolded
Place the overlay on the R.S of the underlay, matching the F.L pin and tack
Working on the R.S machine stitch close to the fold through all the three layers of fabric
Remove tackings and press
On the W.S trim the raw edges to about 1cm
Neaten the two raw edges together by overcastting, or machine zigzag
Press the seam on the R.S and W.S

(b) Functions of the following machine parts

(i) Balance wheel

– Controls the movement of the machine/needle-it’s used for starting and stopping stitching

(ii) Bobbin case – Secures the bobbin in place and for effective stitching (1mk)

(iii) Pressure foot lifter – Holds the fabric in place onto the feed dog during sewing (1mk)

(c) Qualities of a good cutting out shears

Must be rustproof
Sharp and firmly hinged
Long blades of at least 15cm for effective cutting
One blade should be narrower to slip under the fabric and another heavier to weigh down the fabric
Handles should have a smaller round hole for the thump and a larger heavy hole for the first three fingers

(d)(i) Importance of care labels

Gives the correct laundry treatment so that the article is not damaged
Assist in the selection of the garment so that one does not buy a garment which he/she is unable to care for appropriately
Assists professional dry cleaners to know which dry cleaning solvents to use for a particular garment

(d) (ii) Undesirable properties of nylon are;-

Its absorbent
Generates static electricity
Destroyed by long exposure to sunlight
Poor conductor of heat
Forms piles
Yellows with age
Slippery and frays easily (Any 2pts – 2mks)

(a) Changes that occur when cooking ugali are;-

Boiling water softens the starch in the maize
Starch grains swell and burst releasing starch granules. This is termed as gelatinization
Stirring vigorously causes even distribution of water and starch granules and prevents formation of lumps
Further heating causes water that’s not combined with starch grains to evaporate thus setting the ugali
Continuous stirring of the ugali as it sets ensures even distribution of heat for thorough cooking
Covering the heat for a while ensures thorough cooking (Any 5pts well explained – 10mks)

(b) (i) Food fortification refers to the addition of a food nutrient into a given food e.g.

addition of vitamins ABDE into blue band, iodine in salt, e.t.c

(ii) Food vehicle- Food to which fortification is carried out –e.g. when iodine is added to salt, salt becomes the food vehicle

(iii) Food supplements – These refer to alternative sources of food nutrients. Usually in form of

pills, tablets or capsules. They are taken in addition to the normal meals. E.g. iron

tablets, vitamin A or C tablets e.t.c

(c) Factors influencing consumer buying are;-

Price fluctuation
Complementary products
Substitute products
Income available
Time and energy
Family set-up
Inflation
Customs and traditions
Need to keep a certain self image/class
Rural/urban set-up (Any 4pts well explained 4mks)

*STK²*

Economical ways of disposing refuse

Recycling
Making a compost pit
Mulching
Feeding animals Any 2 pts = 2 mks

To descale/ defur

Means removing deposits caused by hard water on the walls of bodies 1 mk

Types of drainage

Free drainage – This is where waste water is poured anywhere around the house. Mainly common in the rural 2 mks
Open drainage system – This consists of open drains which directs waste water away from the house and compound 2 mks
Conceded drainage system – In this drainage system waste water from the kitchen bathrooms and water closet is directed away from the house through waste pipes which lead it to the sewage works

Uses of mangles

It rinses out water from wet clothes
It presses flat articles

Categories under which clothes are sorted out

Amount of dirt
Use of the garment
Fibre content
Colour
Nature of garment/ article i.e. whether loose or fast coloured 3 mks

Two common sponging solution

Warm water
Warm water and soap

Natural immunizations def:

This refers to the immunization a child receives from the mother while in the womb and while

breast feeding

Functions of Vitamin K

Essential for blood clotting
Necessary for normal functioning of the liver 2 mks

Effects of heat on Vitamin C

Vitamin C is water soluble and is destroyed (lost) during preparation and cooking
Foods rich in vitamin C should be cooked quickly and served immediately to avoid reheating
The vitamin is also readily oxidized hence vegetables should be cooked with the lid on to minimize oxidation
Vegetables and fruits should be preferably served raw 2 mks

Differences between weaning and supplementary feeding

A baby is introduced to supplementary feeds at early stages in life – e.g. may begin at one month – weaning is introduced at 3 months and above- though there is no specified set age
In weaning, the child us introduced to solid foods, supplementary feeds are mainly in liquid form
Supplementary feeding comes before weaning – it is the introduction to weaning
Supplementary feeds are given in very small quantities – in weaning the proportion are larger

11 Medicine are chemical preparation that are used to prevent/ cure various diseases as prescribed

by a qualified medical personnel 2 mks

Precaution to take when using grease solvents

Work in an open airy place as they are highly toxic
Work away from flame as they are highly inflammable
Wash hand thoroughly immediately after use as they are poisonous

What is valeting in home science? Explain its importance

Valeting involves simple tasks that are carried out to clothes and accessories to maintain or

enhance their appearance

Major processes through which sodium is lost in the body

Perspiration
Urination
Tears

Methods of neatening an overlaid seam

Loop stitching
Blanket stitch
Machine zigzag
Overcastting
Bin ding 3 mks

Give two reasons why consumer education is taught in schools

Makes people to plan for the family resources and budget so as to spend family resources wisely
Informs people about their rights to avoid being exploited by manufacturers and sellers
Helps to interpret and use advertisements wisely
Helps people understand their role as consumers and their importance to manufactures and service providers 3 mks

The most important meal for the day is – Breakfast

Why

Because it is taken after most of the food eaten the previous day have been absorbed leaving

the stomach empty

It is the meal that starts the day 1 mk

a) Methods of sponging woolen coat

Shake and brush the garment thoroughly to remove surface dirt
Spread the garment on clean surface
Remove any stains using appropriate stain removers
Prepare two basins of warm water, add detergent to one and the other free of detergent
Dip a folded cloth in the warm soapy water and squeeze out excess solution
Sponge a small section at a time, overlapping parts
Rinse in clean warm water using a clean folded cloth
Final rinse in warm clean water
Clean systematically, starting from the W.S and move inwardly to the R.S. pay attention to double parts on W.S
Rinse each portion appropriately
Dry in an airy place
Press with a warm iron
Air fold and store appropriately 10 mks

b) Laundering a white cotton blouse with chewing gum stain

Remove the stain appropriately by pouring very cold water or rub an ice cube over the stain. This hardens the chewing gum and then you can scrap it off using a blunt object e.g. knife
Treat the stained area with a solvent e.g. benzene or petrol then wash normally
Wash in hot soapy water using friction method
Rinse severally in hot water and finally in cold water to freshen
You can boil to further bleach or use laundry blue
Rinse in cold water
Dry on the clothes line in the hot sun
Iron with a hot iron
Air fold and store appropriately 6 mks

c) Points to consider when buying a washing machine

Consider the price and cost of maintenance should be reasonable
Select a well designed machine that is pleasant to work with
Bug from a reliable dealer who can service and repair when need arises
Check to ensure that all electrical are in good working order are of appropriate length and that the plug is of the proper cottage
Buy a machine made from rust proof material
The size and cleansing action must be suitable for the work it is expected to perform
Consider the control of the machine
It should be supplied with an instruction manual and a guarantee it is sighed and date
Consider the amount of space available. There should be adequate space for storage and operation of the machine 4 mks

a) Principles of nutrient conservation in preparing vegetables

Foods e.g. legumes and pulses should be cleaned before soaking
Foods should be thinly placed before couching. Using a sharp knife. Cutting and exposing them for long periods causes oxidation of vitamin such as A, C and E leading to their wastage
Wash vegetables and fruits before cutting them. Washing after cutting dissolves away vitamins and minerals that are lost since the washing water disorded
Clean vegetables and fruits using cold water. Hot water destroys heat sensitive vitamins e.g. vitamin C and B
Do not soak vegetables in the washing water because this dissolves vitamins nd minerals

b) Functions of advertisements

Informs the consumer on the availability of certain goods or services and goods to access them
It is a quick and effective way of passing information about a new product
Advertising gives information on the varieties available of a specific product
Good advertising gives additional information about the product e.g. the nutritive value of foods or characteristics of textile fibre
Advertisements also entertain 5 mks

c) Explain five factors to consider when renting a family house

Family size
Location
Tenancy conditions
Transport
Security
Amount of rent
Location 5 mks

d) Uses of salt in the house

For flavouring foods
For removal of blood stains
To fix colour in loose coloured garments and articles
For dissolving mucus in handkerchiefs 2 mks

a) Procedure of working machine fell seam, at shoulder

Place two pieces of fabric together W.S facing – working on the right side
Pin tack and machine stitch along the tacked line
Remove tackings and press the seam flat
Trim the back turning to within 3-4 mm. (The front turning remains uncut)
Fold the front turning over the cut back turning
Pin and tack close to the fold. (The seam should be flat)
Machine stitch close to the fold
Remove tackings and press the seam flat

b) Ways of neatening an open seam

Loop stitching
Over casting
Binding
Machine zigzag
Edge stitching
Pinking

c) Types of beriberi

Wet beriberi
Dry
Infertile beriberi
Infertile beriberi

Wet beriberi

Dry beriberi

Fluids are retained in the body
Pronounced and rapid heart beat
Chest pains
Reduction in the amount of urine passed due to water retention in the body

Fluids not retained

Numbness and feeling of pin pricks

Weakness and wasting of muscles

Difficulty in walking or rising from a squarting position

d) Points to consider when packing foods

Pack hot foods and drinks in flasks to be served hot
Pack each type of food separately
Remember to pack seasonings
Consider the number of people – pack adequate food according to number of people
Include cutlery in the packing
The meal should be easy to pack and eat
Include a refreshing drink 4 mks

a) Five social needs of an expectant mother

Friends and family members should be considerate and to ensure that they do not sideline her in their activities and decisions
It is important that the expected mother is assured that while she will be away someone will take care of her children while away
She should not be exposed to pressure or frustration both at home and at place of work
Nasty remarks about the pregnant mother should be avoided
Young children in the family should be informed about the coming baby and encouraged to welcome and accept the situation 10 mks

b) Points to consider when choosing personal clothes

Weather
Occasion
Fashion
Personal tastes and preferences
Figure type
Colour 10 mks

PAPER TWO

Answers 441/2

*NYR*

	PRESENTATION
1.	PRESENTATION – Label on single fabric – Well pressed work – neat and no pins – Firm attachment of the label – Left half of the dress
2	CUTTING OUT – Smooth cutting (1) Dress front (2) Dress back (3) Sleeve -Cutting on straight grain for the 1. Front 2. Back 3. Sleeve 4. Back neck facing 5. Front neck facing Cutting diagonally for the sleeve binding and tiles
3.	OPEN SEAM – At the shoulder line award zero if or open seam used – Straight stitchery line – Well neatened seam allowance – Even width of the neatened seam allowance – Seam pressed to lie flat – Matching well with the seam of the facings
4	FACINGS – Joining of the front and back neck facings – With an open seam – well neatened and neat work – Straight stitchery
5	FRENCH SEAM – Worked at the sides – Award zero if not French seam – Worked from R.s to W.s – Finishing on the W.s – Straight stitchery – Good tension of stitches – Knife edging – Neat – Within 0.4-0.8 final full – Fell facing the back
6	SLEEVE FACED SLIT OPENING – Preparation of the facing – Attaching on the R.S – Slashing the opening – Turning to the wrong side evenly – Pressed to lie flat – Finishing on the W.s
7	UNDERARM SEAM – French seam – Fell 0.4-0.8mm – From R.S – W.s – Even in width
8	THE BINDIGNS – Attached onto the sleeve – Neat stitchery – Evenness of the binding
9	ATTACHMENT OF SLEEVE – Straight stitchery along the armhole – Good hang of sleeve – Gathers at the crown – Well distributed gathers – Armhole not neatened – Notches matching i.e. single to single and double to double – Underarm seam matching the side seam

*SBC*

	PRESENTATION SBC
1.	PRESENTATION – Work well pressed ( ½ ) and folded( ½ ) – Label firmly (1) fixed on a single (1) layer of fabric. – Pins and unnecessary tackings removed. (1) – Made up LEFT HALF (1)
2	CUTTING OUT SBC – CB/CF smoothly cut. (1) – Fabric cut on straight grain. (2) – BF (½) BB ((½)) Bindering (½) Facing (½) – Lower edge of blouse well cut. (1)
3	WORKING ON DOUBLE POINTED DART SBC – Correctly positioned dart (1) – Straight stitching (1) – Tapering to nothing on both ends (1) – Correct length of dart ( ½ ) (with 2 mm) – Firmly secured points ( ½ ) – Darts pressed towards C.F. (1) – Middle of double dart snipped (1) to lie flat on both sides. (1)
4	SHOULDER SEAM (FRENCH SEAM) (AWARD ZERO IF NOT FRENCH SEAM) SBC – Good straight stitching. (1) – Correct width of seam (1) (0.5 – 06 cm) – Evenness in width (1) – Self neatened raw edges all enclosed.. (1) – Good knife edge produced.. (1) – Seam pressed flat. (1)
5	SIDE SEAM (NEATENED OPEN SEAM) SBC (AWARD ZERO IF OT OPEN SEAM) – Good straight stitchery.(1) – Evenness of both sides. (1) – Flatness at the armhole joint. (1) – Correct size of seam (1) (0.8 – 1.2 cm each side) correctly neatened with edge stitching. (1) – Presses open. (1)
6	NECKLINE FACING SBC – Facing correctly joined (1) to back facing using plain seam. (1) – Free edge of facing correctly. (1) – And neatly neatened (1)
	ATTACHMENT TO FACING (Front Facing and Back Facing) SBC – Correct (½) placing of facing to neckline. – Good stitchery (1) (Back Front flatness of facing. (½) – Smoothness of neckline. (½) – Facing firmly fixed. (1) – Facing under stitched (½) from Top of neckline correctly produced.
7	CUTTING AND REPAIR OF HEDGE TEAR USING DARNING SBC – Correctly (1) cut triangular hedge tear repair using hand darning. (½) – Marked the vent of the tear. (½) – Used fish boned (1) – stitches to bring edges together. – Darn extending beyond vent. (½) – Threads firmly secured. (½) – Raw edges completely enclosed. (1)
8	BINDING ARMHOLE – Joining the binding piece. (1) – Correctly joined to armhole. (1) – Evenness of binding on both sides.(1) – Correct final stitching. (1)

*NRBS*

	Maximum score	Actual score	remarks
1 PRESENTATION -clean -Well pressed -Neatly pressed -Tacks and pins removed -Label firmly fixed and on singles fabric	½ ½ ½ 1 1
	3 ½
2.CUTTING OUT -Straight grain to within 2mm -C.F straight to within 2mm -C.B straight to within 2mm	½ ½ ½
	1 ½
PREPARATION
A)WAIST DART -correct length -straight width -straight stitchery -dart tapering to nothing -dart fastened on and off -pressed flat -dart facing C.F	½ ½ ½ ½ ½ ½ ½
	3 ½
B)CALICO PATCH -patch correctly aligned -straight grain running continuously -good stitchery -straight stitchery -stitching close to fold -regular shape of patch -regular shape of patch -pressed flat	½ ½ ½ ½ ½ ½ ½ 1/2
	4
C)FRENCH SEAM -Straight stitchery -Good knife edging -Raw edges enclosed -Seam allowance trimmed -Seam ¼ wide -pressed	½ 1 ½ ½ 1 ½
	4
D)OPEN SEAM -straight stitching -open seam 1 wide when finished -pressed open -neatened by edge stitching	½ ½ ½ ½
E) CONTINUOUS WRAP OPENING -Straight stitchery -Raw edges enclosed -seam allowance trimmed ½ wide -turning hemmed on W.S -turning even throughout	½ 1 ½ 1 1
	6
F) CUFF PREPARATION AND ATTACHMENT -Straight stitchery -Raw edges trimmed -Good knife edging -Cuff interfaced -Under cuff interfaced -Correct alignment of cuff on sleeve -Straight stitchery	½ ½ ½ ½ ½ ½ ½
	3 ½
g)-seam allowance trimmed pressed -cuff hemmed down to position -cuff even	½ 1 1/2
	2
H)PREPARATION AND FIXING OF NECKLINE FACING -front and back facing joined -pressed -edge stitching on free edge of facing -correct alignment at neckline -under stitching done -seam allowance trimmed -facing pressed and catch Stitched in position	½ ½ ½ 1 1 ½ 1
	5
I) ATTACHING OF SLEEVE -Sleeve correctly aligned -Smoothly attached -Gathers evenly distributed at crown -Good hang -Good stitchery -Armhole seam neatened with loop stitches -Armhole seam and side seam crossing to within 2mm	½ ½ ½ ½ ½ ½ 1
	4
J)SLIP HEMMING BACK BODICE LOWER HEM -correct section hemmed -hem edge stitched -slip hemmed -hem even pressed flat	½ ½ ½ ½ ½
	2 ½
K)WORKING OF BUTTONHOLE AND ATTACHING SHIRT BUTTON -Button hole cut along the thread -Correct Button hole stitch used -Button hole stitch even -Round end over sewn -Bar end with a bar of stitches -button correctly positioned -Shank created -Button hole stitch worked to fasten WS -Button firmly fixed	½ ½ ½ ½ ½ ½ ½ ½ ½
	4 ½
total	45

*MHS*

	AREAS MARKED	MAXIMUM SCORE	ACTUAL SCORE	REMARKS
1.	PRESENTATION (a) Pins and threads removed. (b) Work well pressed. (c) Work well folded. (d) Labeled. (e) Label firmly fixed. (f) Label fixed on single layer of fabric.	½ ½ ½ ½ ½ ½
		3 ½
2.	CUTTING OUT (a) Pieces cut out on straight grain of fabric as shown in the pattern pieces. (b) C.F. and C.B. well cut on grain line.	5 2
		07
3.	DART (a) Straight stitchery. (b) Tapering to the point. (c) Thread well fastened at the point. (d) Flatness of the dart on W.S. and R.S. (e) Pressed to C.B. (f) Correct length of dart. (g) Correct width.	1 1 1 1 1 1 1
		07
4.	FRENCH SEAM (a) French seam made (if not French seam give 0). (b) Straight stitchery. (c) Even in size. (d) Well knife edged. (e) Raw edges not showing through the seam. (f) Pressed flat to face the back. (g) Appearing on the W.S. of dress.	1 1 1 1 1 1 ½
		6 ½
5.	PLAIN SEAM (a) Plain seam made (If not give 0). (b) Made on W.S. of dress. (c) Straight stitchery. (d) Both seam allowance held together and neated. (e) Evenness in width. (f) Pressed flat to face the C.B.	1 1 1 1 1 1
		06
6.	PATCH POCKET (a) Appearing on the R.S of dress. (b) Evenly made hem at the pocket mouth. (c) Edge of pocket well tacked under. (d) Bulky seam allowances cut off rendering pocket flat. (e) Well stitched all round. AREAS MARKED (f) Pocket mouth reinforced appropriately. (g) Bace well curved (not gathered).	½ 1 1 1 1 1 1 ½
		06
7.	FACINGS (a) Both back and front facings used. (b) Back and front facing appearing on W.S. Front on Front. Back on Back dress. (c) Both joined well on stitching line. (d) Seam trimmed and pressed open. (e) Both well neatened at the edge. (f) Well attached at the neckline with the neat stitches. (g) Stitching line followed, rendering the neckline smooth and well curved. Seams matching. (h) Pressed flat W.S. to face W.S. (i) Seams well trimmed to avoid bulk. (j) Well under stitched.	½ ½ 1 1 1 1 2 1 1 1
		10
8.	HEM SLIP HEM (a) Straight stitchery. (b) Evenness in width. (c) No bulk.	1 1 1 1
		4

*RCH*

	*PROCESSES*
1.	*PRESENTATION* · *well pressed work(1) and well folded(1)* · *label (1)well fixed on single(1) fabric* · *unnecessary temporary stitches* · *tacking, threads and pins removed(1)* · *made up of the left half(1)*

2.	*CUTTING OUT AND GRAINING* · *All eight pattern pieces cut on* · *straight grain( ½ x8)max 4* · *Smooth cutting out of edges at CB* · *of yoke(1) and skirt(1)* · *Smooth cutting out of edges of CF* · *of yoke (1) and skirt(1)*

3.	*OVERLAID SEAM AT YOKE* *If not overlaid seam give zero* · *quality of stitchery (1)* · *stitched close to the edge of front( ½ ) of back (1/2 ) yoke* · *evenness of seam allowance on W.S of* · *front( ½ ) on back (1/2 )yoke*

4.	*OPEN SEAM AT SHOULDER* *If not open seam give zero* · *Straight stitchery(1)* · *Right size(1cm when finished)(1)* · *Seam pressed flat/open(1)* *(if seam is neatened deduct 1)*

5.	*INTERFACED COLLAR* · *Interfaced(1)firmly fixed(1)* · *Well knife edged(1)* · *Correctly positioned(1)* · *Flatness of the attached collar(1)* · *Correct shape (1) and size(1)of the attached collar* · *Neckline seam evenly trimmed( ½ )and snipped(1)* · *Collar well trimmed(1) and snipped(1) evenly*

6.	*FREE EDGE OF FACING* *If not neatened give zero* · *Edge neatened by machine(1)* · *Straight stitchery( ½ )* · *Trimmed to less than 3mm (1)*

7.	*FRENCH SEAM AT SIDE OF DRESS* *If not French seam give zero* · *Correct width of seam* · *Evenness(1)* · *All raw edge enclosed(1)* · *Straight stitchery(1)* · *Pressed flat to wards CB(1)* · *Underarm seam and side seam meeting the point to within 2mm(1)* · *Knife edged(1)*

8.	*PREPARATION AND ATTACHMENT OF FRILL* · *Inverted pleats well positioned(1)* · *Straight stitchery of open seam(1)* · *Frill attached to front skirt only(1)* · *Neatened by use of loop stitches(1)* · *Loop* *stitches 0.2cm from the edges (1)*

*MUM*

1. PRESENTATION *MUM*

– Clean work and neatly folded, well pressed

– Tackings and pins removed

– label firming sewn and on single fabric

– RIGHT hay made

2. CUTTING

– If smoothly cut and straight to within 2mm

– CB smoothly cut and straight to within 2 mm

– Pocket facing cut on cross grain

– Both waist bands cut on fold

3. WAIST

– Correct length

– Correct width

– Straight stitchery

– Tapering to notching

– correctly reinforced

– Well pressed on RS

– Fold facing CB

4. PATCH POCKET

– Pocket and facing correctly matched and stitched RS together

– Facing under stitched

– A good knife edge between pocket and facing

– Facing edge stitched

– Facing neatly hemmed onto the pocket

– Pocket seam allowance trimmed

– Pocket lower corners mitred

– Pocket stitched close to the edge

– Straight stitchery

– Pocket mouth correctly reign forced

– Pockets flat and on straight grain

– Correct position onskirt

5. GATHERS

– Gathers made not pleats

– Evenly distributed on front skirt

– Gathering stitches removed

– Well pressed

6. OPEN SEAM

– Straight stitchery

– Straight wide when finished

– Neatened by edge stitching

– Pressed open

– Even

– Correct tension of stitches

7. ZIP– Correct position

– Back turning stitched with the fold close to the zip teeth

– Front turning machined 1cm from the fold

– Machined on RS and across to the seam

– Upper zip end enclosed in waist band

– Lower zip and enclosed in the seam

– Zip completely hidden

8. UN-INTERFACED WAIST BAND

– Correct size of waist band

– Waist attached on RS

– Correctly folded along fold line

– Hemmed on W.S by picking on the stitches

– Waist band flat

– Sharp corners at tie ends

– A good knife edge at the ends

– Tie ends stitched RS together and turned over

– Tie ends even in size and length

9. HEM

– Edge stitched and folded on hem hire

– Open seam flat

– Hem even and flat

– Running stitches even and small in size, and rein forced

KKE*

1. PRESENTATION	Marks
(a) Well pressed (a) well folded (1)	1
(b) Clearly written and firmly sewn label (1) on single fabric (1)	2
(c) Removal of unnecessary stitches (½) threads (½) pins (½)	1 ½
(d) Made up of right half (1)	1
(e) Clean work, not dust, not stained (1)	1
	9mks
2. CUTTING OUT AND GRAINING
(a) CB of dress smoothing cut (1) and on grain to within 2mm (1)	2
(b) CF of dress smoothly cut (1) and on grain to within 2mm (1)	2
(c) Front and back neck facings smoothly cut (1) and on grain to within 2mm (1)	2
(d) Collar smoothly cut (1) and on grain to within 2mm (1)	2
(e) Sleeve smoothly cut (1) and on grain to within 2mm (1)	2
(f) Ties smoothly cut (1) to within 2mm (1)	2
	12mks
3. French seam at the shoulder (if not French seam give 0)
(a Joined with straight stitchery (1)	1
(b) Evenness of seam (1) width about 6mm (1)	1
(c) Flatness of seam (1)	2
(d) Facing right direction back (1)	1
	5mks
4. SLEEVE
(a) Good hang (1)	1
(b) Well distributed gathers at the crown (on R.S) (2) but the notches (2).	4
(c) Under arm seam joining with straight stitching line (1)	1
(d) Under arm seam meeting side seam to within 2mm (1)	1
(e) Arm hole seam joined within straight stitchery line (1)	1
(f) Under arm seam flat at arm hole (1)	1
(g) Facing used on sleeve opening (1)	1
(h) Lower edge of sleeve bound (1)	1
(i) Ties well finished by top stitching(1)	1
(j) Notches correctly matched (1)	1
	13mks
5. COLLAR
(a) Inter faced (1) well done (1)	1
(b) Straight stichery (1)	1
(c)Seam allowance trimmed (1) simp (1)	2
(d) Flatness of coillar (2)	2
(e) Collar well positioned and fitting (2)	2
	11mks
6. FACINGS
(a) Straight stitchery when joining F and B facings (1)	1
(b) Facings well fixed (1) to finish collar raw edges (1) lying flat (1), trimmed ( ½ )	3 ½
	5mks
7. SIDE SEAM(if not open seam do not crowd)
(a) Good stitchery (2) straight
(b) Correct width (1m) (2)	2
(c) Appropriately edge stitched (2)	2
(d) Flatness (2) pressed open (2)	4
(e) Seam allowance even in width (2)	4
	12mks
8. SLEEVE OPENING (a) Slit opening (1) (b) Correct length (5cm) to within 2mm (2) (c) correctly faced (1) flat (1) and lying on the wrong side of garment (2) (d) Straight stichery (1)	1 2 2 2 1
	8mks

*NDW*

PRESENTATION

1.PRESENTATION

Work labelled firmly on single fabric
When pressed and carefully folded
Pin unnecessary tacking remove
Made up for the left leg

2.CUTTING OUT STRAIGHT GRAINING

Short front cut on straight grain ( ½ )
Short bank smoothly cut( ½ ) on

straight grain( ½ )

Waist and cut on straight grain ( ½ )
Fig( ½ )opening facing cut on straight grain( ½ )
Fly binding cut on bias(1)

3.WORKING OF BACK DART

Straight stitchery ( ½ )tapering

to nothing( ½ )

Thread well reinforced(1)
Correct length ( ½ )and width( ½ )
Dart pressed towards C.B( ½ ) and lie flat( ½ )

4.FACING OF THE SHORT OPENING

Correct position( ½ )
Avoid stitching-size( ½ )tension( ½ )

and straight( ½ )

Well pressed( ½ )and flat( ½ )

5.PREPARATION AND ATTACHMENT OF FLY

Fly appropriately prepared( ½ )
Fly lined( ½ )with the attached facing ( ½ )
Raw edge neated together( ½ )using the bias binding(1)
Quality of stitching-tension( ½ )size( ½ )and straight(1)
Fly fixed in position by top stitching(1)

6.WORKING OF PLAIN SEAM AT THE SIDE

Correct seam plain(1)(if open award zero)
Straight stitchery(1)
Correct tension( ½ )and size of stitches( ½ )
Seam appropriately neatened(1)
Only half of seam neatened(1)

7.NEATENED OPEN SEAM(INNER LEG)

Correct seam(1)if not open award zero
Quality of stitchery-tension( ½ )
Size(1/2)and straight( ½ )
Evenness of seam( ½ )
Seam appropriately finished(1)
Pressed hem( ½ )lie flat( ½ )

8.PREPARATION AND ATTACHMENT OF

WAIST BAND

Waist band interfaced( ½ )
Interfacing correctly held(1)
Turning trimmed on both sides(1)
Correct width( ½ )size( ½ )and even
( ½ )according to the pattern
Correct stitchery-tension( ½ )size( ½ ) and straight( ½ )
Waist band knife edged(1)
Waist b and appropriately finished( ½ )

9.PREPARATION OF HEM

Correct width of hem( ½ )
Evenness of width(1)
Correct edge stitched before turning under(1)
Slip hemming used(1)firmly done(1)
Not showing on R.S( ½ )
Only half neatened ( ½ )(from side seam to inner leg) (1)
Hem pressed flat(1)

*STK*

(1) PRESENTATION	MAX SCORE	REMARKS
Work well pressed ( ½ ) and folded( ½ ) Label firmly (1) fixed on a single (1) layer of fabric. Pins and unnecessary tackings removed. (1) Made up LEFT HALF (1)	5
(2) CUTTING OUT CB/CF smoothly cut. (1) Fabric cut on straight grain. (2) BF (½) BB ((½)) Bindering (½) Facing (½) Lower edge of blouse well cut. (1)	4
WORKING ON DOUBLE POINTED DART Correctly positioned dart (1) Straight stitching (1) Tapering to nothing on both ends (1) Correct length of dart ( ½ ) (with 2 mm) Firmly secured points ( ½ ) Darts pressed towards C.F. (1) Middle of double dart snipped (1) to lie flat on both sides. (1)	7
SHOULDER SEAM (FRENCH SEAM) (AWARD ZERO IF NOT FRENCH SEAM) Good straight stitching. (1) Correct width of seam (1) (0.5 – 06 cm) Evenness in width (1) Self neatened raw edges all enclosed.. (1) Good knife edge produced.. (1) Seam pressed flat. (1)	6
SIDE SEAM (NEATENED OPEN SEAM) (AWARD ZERO IF TO OPEN SEAM) Good straight stitchery.(1) Evenness of both sides. (1) Flatness at the armhole joint. (1) Correct size of seam (1) (0.8 – 1.2 cm each side) correctly neatened with edge stitching. (1) Presses open. (1)	6
NECKLINE FACING Facing correctly joined (1) to back facing using plain seam. (1) Free edge of facing correctly. (1) And neatly neatened (1)	4
ATTACHMENT TO FACING (Front Facing and Back Facing) Correct (½) placing of facing to neckline. Good stitchery (1) (Back Front flatness of facing. (½) Smoothness of neckline. (½) Facing firmly fixed. (1) Facing under stitched (½) from Top of neckline correctly produced.	4
CUTTING AND REPAIR OF HEDGE TEAR USING DARNING Correctly (1) cut triangular hedge tear repair using hand darning. (½) Marked the vent of the tear. (½) Used fish boned (1) stitches to bring edges together. Darn extending beyond vent. (½) Threads firmly secured. (½) Raw edges completely enclosed. (1)	5
BINDING ARMHOLE Joining the binding piece. (1) Correctly joined to armhole. (1) Evenness of binding on both sides.(1) Correct final stitching. (1)	4
GRAND TOTAL 50 MKS
GRAND TOTAL 50 MKS

*TNW*

	MAX. SCORE	SCORE	REMARKS
A. PRESENTATION a) Well pressed¹, well folded¹. b) Firmly labelled¹, on single fabric¹. c) Pins^1/2 and unnecessary ^½threads removed. d) Made up of the left half¹.	2 2 1 1
Sub -Total	06
B. CUTTING a) All nine pieces cut 9 x ½ . b) Back bodice well cut², on straight grain to within 3 mm (0.3 cm) smooth¹ on C/F. c) Front bodice well², cut on straight grain to within 3 mm (0.3 cm)¹ smooth on C/F¹. d) Collar smoothly on C/B¹, cut on straight of grain to within 2 mm (0.2 cm)¹. e) Front and back facing well and smoothly cut (1 x 2) on straight of grain to within 2 mm (0.2 cm) (½ x 2). f) Sleeve well cut¹ straight of grain¹. g) Cuff well cut on¹ straight of grain¹. h) Skirt well (2 x 2) cut smooth at the lower edge. (1 x 2)	4 ½ 3 4 2 3 2 2 6
Sub – Total	26 ½
C. MARKING UP 1. Working of shoulder and neck line darts. a) Machine from wider part tapering to nothing¹. b) Straight stitchery made¹. c) Firmly secured (either by knot, weaving or by slipping into the fold. d) Correct length made 7 cm within 2 mm (0.2 cm) (1 x 2). e) Correct width 1cm made to within 1 mm (0.1 cm) (1 x 2). f) Pressed to the right direction neck dart to C/F and shoulder dart to C/B (1 x 2)	1 1 2 2 2 2
Sub – Total	10
2. Working of shoulder seam. French Seam 2or zero (0) a) Straight stitchery of the first row. b) Seam trimmed evenly to 6 cm to within 4 mm (0.4 cm). c) Free edge well enclosed. (No threads scan or R.S) d) Straight stitchery of the 2^nd along the seam allowance². – Seam knife edged¹ and pressed towards the back¹. e) Correct width made of 0.6 cm (6 mm) to within 1 mm. f) Seam flat on both R.S. & W.S. free from pucker.	1 1 1 4 1 1
Sub- Total	09
3. BACK AND FRONT FACING JOINING a) Using open seam to join. b) Made with straight stitchery. c) Trimmed to 1 cm to within 1 mm. d) Pressed open. e) Neatened the free edge close to the edge. f) Neatened with even straight stitchery.	1 1 1 1 1 1
Sub- Total	06
4. PREPARATION OF INTERFACED COLLAR a) Collar well interfaced. b) Good smooth stitchery² along the seam allawance¹. c)Trimmed to 4 cm to with in 2 mm (0.2 cm). d) Collar knife edged² sharp pointed tip infront¹ and back left open¹.	1 3 1 4
Sub- Total	09
5. ATTACHING OF COLLAR USING INTERFACING a) Front interfacing attached to the front bodice (Do not trim the turnings). b) Collar correct positioned at the centre front^{1 ½} and free edge at the centre back^{1 ½}. c) Neatening the neckline with the front & back facing¹ with smooth stitchery¹, trimmed to 1 cm¹, snipped¹, stay stitched the facing at the shoulder line¹. d) Collar lay flat on both sides. (R.S. & W.S). e) Correct length 29 cm to within 2 mm (0.2 cm). Measure from the ship T.P. at the front to free edge at the back. f) Correct width (depth) of collar of 8 cm to within 2 mm (0.2 cm). – Finish the base of the wrap by machine stitch.	1 3 5 2 2 2
Sub- Total	18
6. WORKING OF SIDE SEAM Using Open Seam or zero (0) a) Machine stitch straight stitchery along seam line. b) Neatened the turning close to the edge with straight stitchery. c) Seam pressed open, correct seam width of 2 cm to within 2 mm (0.2 cm). d) Seam flat both R.S. & W.S.	1 2 2 1
Sub- Total	06
7. WORKING OF SKIRT Joining the skirt with double stitchery. a) 1^st row made with straight stitchery. b) Back turning evenly trimmed to 1 cm. c) Front turning well enclosed² the fell laying towards the back^1/2(no thread seen on R.S.) d) 2^ndrow stitched close to the edge. e) Correct width of 1 cm to within 2 mm (0.8 – 1.2 cm) f) Seam flat on both R.S. and W.S. g) Inverted plea created at the side seam ½ cm each side of seam. h) Knife pleats made facing the C/F and C/B respectively.	1 2 2 ½ 1 1 1 1 2
Sub- Total	11 ½
8. BODICE ATTACHMENT ON SKIRT Use Overlaid or zero (0) a) Smooth stitchery of both the front and the back dress. b) Seam laid over the fitting line (seam allowance) seam not neatened or trimmed. c) Front skirt aligned with front blouse and back with back skirt.	2 2 1 ½
Sub- Total	6 ½
9. WORKING OF SLEEVE Use Open Seam or zero (0) a) Underarm seam made with straight stitchery. b) Seam turning well neatened with even stitchery and close to the edge. c) Seam press open. d) Gathers made at the sleeve head and lower edge along fitting line. – Gathers well distributed to 18 cm at the head to within 2 mm. – The lower edge of the sleeve with gathers well distributed evenly all round.	1 4 1 2 1 2
Sub- Total	11
10. ATTACHMENT OF THE CUFF – Joining the two ends with an open seam. – Seam trimmed to 1 cm. – Attaching the seam to the low edge of the sleeve with a smooth stitchery using plain seam. – Seam trimmed to 6 mm (0.6 cm) to within 2 mm (0.2 cm). – Neatening with slip hemming stitches evenly spaced.	1 1 4 1 4
Sub- Total	11
11. SETTING IN SLEEVE – Good hang of sleeve. – Gathers well distributed around the crown between the notches. – Notches matching¹ seam of both the underarm hole and side seam matching (2 x 2) & meeting at the point to within 2 mm². – Good smooth stitchery² around the armhole maintaining seam allowance². – Left untrimmed and unneatened.	1 1 ½ 7 4 1
Sub- Total	14 ½
HORIZONTAL BUTTON HOLE – Cut on straight of grain – Using button hole stitch. – Work of one side & overcastting the round edge (thread not cut) N/B: Thread should be single.
TOTAL	150/2 75 MKS

PAPER THREE

*MHS*

1.	CHOICE OF ITEMS – Recipe availability. – Correct quantities. – Suitability of meals.

2.	ORDER OF WORK – Availability – Correct sequence LIST OF EQUIPMENT AND MATERIALS – Availability. – Adequacy. – Appropriateness.

3.	PREPARATION – Correct procedure. – Appetizer. – Protein. – Carbohydrate. – Cereal – Beverage. Methods of cooking. – Appetizer (juice) – Protein – CHO. – Cereal – Beverage

4.	Hygiene & Presentation. – Personal – Handling food. – Centre piece. – Table well set. – Clean utensils.

5.	ECONOMY: § On fuel § On water § On resources

6.	CLEANING UP: § During work 1 § After work 1

*NYR*

DETAILS *NYR*

ACTUAL PLAN OF WORK

-Choice of dishes suitable choice

– List of equipment

– List of food stuffs

– Availability of recipe

– Proper sequencing of activities

– Quantities of food stuffs and equipment

PREPARATION, COOKING AND SERVING

– choice meal

– varied the methods of cookings (at least two)

– Correct preparation and cooking methods

(i) Protein dish

(ii) Carbohydrates dish

(iii) Vegetable dish

(iv) Baked item

QUALITY OF DISHES

Protein dish
Carbohydrates
Vegetable dish
Baked dish

GENERAL EFFICIENCY

– Personal hygiene

– Food hygiene

– Kitchen hygiene Economy of food, water and other resources

SERVING AND PRESENTATION

– Use of clean and suitable tea towel and clothes

– Clean and well pused

– Appropriate serving dishes

– Attractive centpiese

– Food not pieled

– Appropriate gravity

– General appearance

CLEANING UP

– During work

– After work

*NRBS*

Area of assessment	Max score	Actual score	remarks
1. PLAN a)Recipe Availability Correct qualities Suitability of menu b)order of work availability correct sequencing c)list of food stuff and equipment availability adequacy(quantities) appropriateness	1 1 1 1 1 1 1 ½
	Total 7 ½
2. PREPARATION a)correct procedure item 1 item 2 drink variety of cooking methods at least 2 b)quality of results item 1 item2 drink	2 2 2 1 1 1 1
	Total 10
3. SERVING/PRESENTATION cleaning and well pressed table cloth centre piece appropriate and clean serving equipment logical arrangement of items on the table correct amount of food prepared and served	½ ½ 1 ½ ½
	Total 3
4. HYGIENE AND ORGANIZATION a)During work personal(½) food(½)working area(½) b)Economy of resources water(½) food( ½)fuel(½) cleaning materials(½) c)cleaning and tidying up during work after work	1 ½ 2 1
	Total 4 ½
Grand total	25

*SBC*

	PLAN AREAS OF ASSESSMENT
1.	Recipes *SBC* – Availability. – Correct quantities. – Correct choice. Order of work – Availability – Proper sequencing. List of food studs & Equip. – Availability. – Adequacy. – Appropriateness.
2.	PREPARATION *SBC* Correct Procedure – 1^st course. – 2^nd course. Methods of cooking (2) Quality of results. – 1^st course. – 2^nd course.
3.	PRESENTATION *SBC* Utensils – Appropriate – Cleanliness – Centre piece – General impression – Personal (½ ) food hygiene (½ )
4.	Economy of resources *SBC* – Water – Food – Fuel – Material

5.	Clearing Up *SBC* – During work – After work.

*NDW*

AREAS OF ASSESSMENT	MAXIMUM SCORE	ACTUAL SCORE	REMARKS
1.PLAN Recipes Availability Correct quantities Correct choice Order of work Availability Proper sequencing List of food stuffs and Equipment Availability Adequacy Appropriateness	½ 1 1 ½ ½ 1 ½ 1
	6
2.PREPARATION Correct procedure Carbohydrates Proteins Vitamin Drink -cereal -tea Methods of cooking (at least two) Quality of results Carbohydrates Protein Vitamin Cereal Tea	1 1 1 ½ ½ 2 1 1 1 1 ½ ½
	10
3.PRESENTATION Food presented on a tray(1)use clean( ½ ) well ironed( ½ )tray cloth correct placement of all items(1) Utensils Appropriate Cleanliness Centre piece General impression Personal( ½ )and Food hygiene( ½ )	2 1 ½ ½ ½ ½ ½ ½

4.ECONOMY OF RESOURCES Water Food Fuel Cleaning materials	½ ½ ½ ½
5.CLEARING UP During work After work	½ ½
TOTAL	25

*AGHS*

	PLAN AREA OF ASSESSMENT AGHS
1	Availability · Correct quantities · Correct choice
2	Order of work · Availability · Proper sequencing
3	List of food stuffs · Equipment · Availability · Adequacy · Appropriateness
4	Preparation · Correct procedure · Course I – protein · Course II – Vegetale · Carbohydrates · Salad
5	Methods of cooking · Protein · Vegetable · Carbohydrate · Salad preparation
6	Presentation · Utensils · Appropriate · Cleanliness · Centre piece · General impression
7	Economy of resources · Water · Food · Fuel · material
8	Clearing up · During work · After work

*UGU*

AREAS OF ASSESSMENT PLAN *UG*

1. Plan

– Recipe

– Availability

– Correct quantities

– sustainability

Order of work

– Availability

– Proper sequencing

List of Foodstuff, Materials and Equipment

– Availability

– Adequacy

– Appropriateness

2. PREPARATION

– Correct Procedure

– Proteins

– Carbohydrates

– Vitamins/mineral |Salts

– Drink

Quality of results

– Proteins

– Carbohydrates

– Vitamins/Mineral Salts

– Drink

3. Presentation

Utensils

-appropriate

– cleanliness

Garnishing

General impression

Personal(1) and Food(1) Hygiene

4. Economy of Resources

– Water (½ )

– Food (½ )

– Fuel(½ )

– Materials(½ )

5. Clearing up

– During work (1)

– After work (1)

*RACH*

	*PLAN AREAS OF ASSESSMENT*
1.	*PLAN* *RECIPES* *Availability* *Correct quantities* *Correct choice of menu* *ORDER OF WORK* *Availability* *Proper sequencing* *Correct time budgeting* *LIST OF FOODSTUFF & EQUIPMENT* *Availability* *Adequacy* *appropriateness*
2.	*PREPARATION* *CORRECT PROCEDURE* *Protein dish* *Carbohydrate dish* *vitamin dish* *Nutritious drink* *METHOD OF COOKING(at least two)* *QUALITY OF RESULTS* *Protein dish* *Carbohydrates dish* *Vitamin dish* *Nutritious drink*
3.	*PRESENTATION* *UTENSILS* *Appropriate* *Cleanliness* *CENTRE PIECE* *GENERAL IMPRESSION* *HYGIENE-personal hygiene* *– food hygiene*
4.	*ECONOMY OF RESOURCES* *water* *food* *fuel* *materials*
5.	*CLEARING UP* *during work* *after work*

*KKE*

	AREAS OF ASSESSMENT	Max score	Actual score	Remarks
1	RECIPE (a) Availability (b) Correct qualities (c) Suitability of menu Order of work (a) Availability (b) Correct sequences List of food stuffs and equipment (a) Availability (b) Adequacy (c) Appropriateness	1 2 1 1 1 1 1 1
		9
2.	PREPARATION Correct procedure Main meal Drink Method of cooking (at least 2) Quality of results (a)Main meal (b) Drink	2 2 1 1 1
		7
3.	PRESENTATION Utensils (a) Appropriate (b) Clean (c) Centre piece	1 ½ ½
		2
	Grand total	18

*MUM*

AREAS OF ASSESSMENT	MAX SCORE	ACTUAL SCORE	REMARKS
1. PLAN – Recipe – Correct quantities – Suitability of items Order of work – Availability – Proper sequence List of food stuffs materials and equipments – Availability – Adequacy – Appropriateness	1 1 1 1 ½ 1 ½ 1 7
2. PREPARATION Correct procedure – Protein – Carbohydrates – Vitamin – Drink Methods of cooking (atleast 2) Quality of results – Protein – carbohydrate – Vitamin – Drink	1 2 1 1 1 1 1 1 1 10
3. PRESENTATION Utensils – Appropriate – Clean – All placed in one container Hygiene – Personal ( ½ ) Food ( ½ ) Economy of resources – Water ( ½ ) – Fuel ( ½ ) – Materials ( ½ ) – Food ( ½ ) Cleaning up During work (1) After work (1) TOTAL	1 1 1 3 1 2 2 5 25

*STK*

	AREAS OF ASSESSMENT	MAXIMUM SCORE	ACTUAL SCORE	REMARKS
1.	PLAN
	(a) RECIPES – availability – correct quantities (for two people) – correct choice (meals for adolescents) i.e well balanced meal	½ ½ 1
	(b) – order of work – availability – proper sequencing	½ 1
	(c) List of foodstuffs, equipment and other materials – Availability – Adequacy – Appropriateness	½ ½ ½ 5
2	PREPARATION
	a) Correct procedure of – protein dish – Carbohydrate dish – Vegetable – Fruit juice	2 2 2 2 8
	b) Methods of cooking (at least two) Quality of results – protein dish – Carbohydrates dish – Vegetable – Fruit juice	1 1 1 1 1 5
3.	PRESENTATION
	a) Utensils – appropriateness – cleanliness – presence of a centre piece – general impression – personal hygiene – food hygiene	½ ½ ½ ½ ½ ½ 3
4.	ECONOMY OF RESOURCES – Water – food – fuel – materials	½ ½ ½ ½ 2
5.	Clearing up – During work – After work	1 1 2
	GRAND TOTAL	25MARKS

*TNW*

PLAN AND AREAS OF ASSESSMENT		Remarks
A. Plan i) Recipes – Availability. – Correct quantities for two. – Correct choice for a visitor. ii) Order of work availability. – Proper sequencing. – Dovetailing / overlapping of activities. iii) List of food stuff & equipment. – Availability. – Adequacy. – Appropriate	1 1 1 2 2 1 1 1
Sub total	10
B. The Test i) Preparation – Correct procedure – Protein – Starch – Vegetables – Nutrients N/B: ½ Mark for fruit juice. ii) Methods of cooking (at least 2) iii) Quantity of the items enough for two.- Protein – Starch – Vegetables – Nutritious drink iv) Quality of items (results). – Proteins – Starch – Vegetables – Nutritious drink	2 2 2 2 2 2 2 2 2 2 2 2
Sub total	26
C. Presentation i) Utensils – Appropriate. – Cleanliness. ii) Table setting – cleanliness. – Centre piece. – Correct cover for the course. N/B: Check the laying of cartulary. iii) Personal & food hygiene – Personal appearance. – Cleanliness during food preparation.	1 1 1 1 1 1 1
Sub total	8
D. Economy of resources. – Water – Food – Fuel – Material	1 1 1 1
Sub total	4
E. General Cleanliness (i) During work. (ii) After work.	1 1
Sub total	2

*STK 2*

AREAS OF ASSESSMENT PLAN	MAX SCORE	SCORE	REMARKS
Recipe – Availability – Correct quantities – Suitability of menu Order of work – Availability – Correct sequencing – List of foodstuff and equipment – Availability – Adequacy – Appropriateness	1 1 ½ 1 ½ 1 1
	7
PREPARATION – Correct procedure /manipulative skills – Proteins – Carbohydrates – Vitamins – Beverage – Methods of cooking-at least two Quality of results – Proteins – Carbohydrates – Vitamins – Beverage	1 1 1 1 1 1 1 1 1

Presentation Utensils -clean – appropriate Use of garnishes/decorations – Availability of a centre piece – – General impression	1 1 1 ½ 1

General Hygiene – Personal – Food – Economy of resources – Water ( ½ ) food ( ½ ) – Fuel ( ½ ) materials ½ Clearing up – – during work – – after work	½ ½ 2 ½ 1
Sub total	9
Total	25

*STK 3*

PLAN

RECIPES

– Availability

– Adequacy

– Correct choice

Order of work

– availability

– Logical sequencing

– Appropriate timing of tasks

– Divertaiting

List of food stuff and equipment

-Availability

– Adequacy

– Appropriateness

PREPARATION OF COOKING MEAL

Correct choice of one course meal

Correct procedure

– Carbohydrate

– Protein

– Vegetable

– Drink

Variety of cooking methods at least two

QUALITY OF RESULTS

– Proteins

– Carbohydrate

– Vegetable

– Drink

PRESENTATION

Utensils

Appropriateness

Free from smudges

Garnishes

Presence of a centre piece

General impression

GENERAL IMPRESSION

Hygiene

– Personal and food

– Economy of resources

– Water

– Food

– Fuel

– materials

CLEANING UP

Daring work

After work

TOTAL

	PRESENTATION SBC
1.	PRESENTATION – Work well pressed ( ½ ) and folded( ½ ) – Label firmly (1) fixed on a single (1) layer of fabric. – Pins and unnecessary tackings removed. (1) – Made up LEFT HALF (1)
2	CUTTING OUT SBC – CB/CF smoothly cut. (1) – Fabric cut on straight grain. (2) – BF (½) BB ((½)) Bindering (½) Facing (½) – Lower edge of blouse well cut. (1)
3	WORKING ON DOUBLE POINTED DART SBC – Correctly positioned dart (1) – Straight stitching (1) – Tapering to nothing on both ends (1) – Correct length of dart ( ½ ) (with 2 mm) – Firmly secured points ( ½ ) – Darts pressed towards C.F. (1) – Middle of double dart snipped (1) to lie flat on both sides. (1)
4	SHOULDER SEAM (FRENCH SEAM) (AWARD ZERO IF NOT FRENCH SEAM) SBC – Good straight stitching. (1) – Correct width of seam (1) (0.5 – 06 cm) – Evenness in width (1) – Self neatened raw edges all enclosed.. (1) – Good knife edge produced.. (1) – Seam pressed flat. (1)
5	SIDE SEAM (NEATENED OPEN SEAM) SBC (AWARD ZERO IF OT OPEN SEAM) – Good straight stitchery.(1) – Evenness of both sides. (1) – Flatness at the armhole joint. (1) – Correct size of seam (1) (0.8 – 1.2 cm each side) correctly neatened with edge stitching. (1) – Presses open. (1)
6	NECKLINE FACING SBC – Facing correctly joined (1) to back facing using plain seam. (1) – Free edge of facing correctly. (1) – And neatly neatened (1)
	ATTACHMENT TO FACING (Front Facing and Back Facing) SBC – Correct (½) placing of facing to neckline. – Good stitchery (1) (Back Front flatness of facing. (½) – Smoothness of neckline. (½) – Facing firmly fixed. (1) – Facing under stitched (½) from Top of neckline correctly produced.
7	CUTTING AND REPAIR OF HEDGE TEAR USING DARNING SBC – Correctly (1) cut triangular hedge tear repair using hand darning. (½) – Marked the vent of the tear. (½) – Used fish boned (1) – stitches to bring edges together. – Darn extending beyond vent. (½) – Threads firmly secured. (½) – Raw edges completely enclosed. (1)
8	BINDING ARMHOLE – Joining the binding piece. (1) – Correctly joined to armhole. (1) – Evenness of binding on both sides.(1) – Correct final stitching. (1)

Loading…

Here are the results for the search: "{{td_search_query}}"

No results!

{{post_title}}

RELATED ARTICLES

Latest Moi Tea KCSE Form 4 Prediction Exams and Marking Schemes Free

AGRICULTURE REVISION QUESTIONS PER TOPIC FORM 1-4

KCSE Business Studies Past Papers and Marking Schemes For all years

Latest primary school schemes of work for all grades and classes (Complete CBC schemes)

Free Grade 7 & Schemes of Work (All subjects included)

STANDARD 8 ENGLISH SCHEMES OF WORK TERM 1-3