KNEC KCSE Past Papers 2017 Home Science Paper 3 (441/3)
KCSE Past Papers 2017 Home Science Paper 3
The Test
You have invited your two nephews aged 9 and 10 years for a weekend lunch.
Using the ingredients listed below, prepare, cook and serve a one course meal for them.
Include a nutritious drink.
Ingredients:
- Rice/potatoes
- Cooking oil
- Salt
- Sugar Beef/peas
- Carrots
- Tomatoes
- Cabbage/green leafy vegetables Onions
- Dhania Green pepper
- Fruits in season.Planning Session – 30 minutes
For each task listed below, use separate sheets of paper and a carbon paper to make duplicate copies then proceed as follows:
1. Identify the dishes and write their recipes
2. Write your order of work
3. Make a list of the foodstuff and equipment you will require.
Questions and Answers
Home Science Paper 3 (441/3)
Possible Menu
(Food and Drink Items)
One Course Meal for Preteen Boys
1. Boiled Rice/French fries
2. Beef stew/Pea stew
3. Steamed cabbage/green leafy vegetables
4. Nutritious drink — fresh fruit juice/fruit punch
1. Plan
Recipes
- Availability (4 X ½)
- Correct quantity (4 X ½) (enough for two)
- Appropriate choice (for the age)Order of work
- Availability
- Proper sequencingList of foodstuffs
- Availability
- Adequacy (enough for two)
- AppropriatenessList of equipment
- Availability
- Adequacy
- Appropriateness 12. Preparation and Cooking
Correct procedure for preparation
- Item 1 (carbohydrate)
- Item 2 (protein)
- Item 3 (vegetables)
- Item 4 (nutritious drink)Correct procedure for cooking
- Item 1 — (carbohydrate)
- Item 2 — (protein)
- Item 3 — (vegetables)Methods of cooking (at least two) Quality of results (colour, texture, taste, consistency)
- Item 1 — (carbohydrate)
- Item 2 — (protein)
- Item 3 — (vegetable)
- Item 4 — (nutritious drink)3. Presentation
Utensils
- Appropriate
- CleanTable layout
- Well laid tablecloth
- Centre piece (mark by impression)
- Correct set-up cutlery and glassware (1) laid at the right position (1)
- Accompaniments (salt and pepper shakers)Hygiene
- Food hygiene — during preparation
- during cooking
- Kitchen hygiene
- during preparation
- during service
- Personal hygiene
- when handling food
- grooming4. Economy of Resources
Use of water
- taps closed when not in use
- no spillages of waterFood
- no excess food peelings
- utilises all food orderedMaterials
- using materials for the right purpose
- no wastage (use of excess materials)Fuel
- simmering when necessary
- switching on and off source of fuel appropriatelyClearing up
- “clearing as you go” during the practical session
- After work
