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KNEC KCSE Home Science Paper 1 Question Paper / 2016 KASSU JET JOINT EXAMINATION

KNEC KCSE Home Science Paper 1 Question Paper / 2016 KASSU JET JOINT EXAMINATION

2016 KASSU JET JOINT EXAMINATION

Home Science Paper 1

SECTION A (40 Marks)

1.

Give four reasons for preserving food.
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 2 marks

2.

State two aspects of development brought about by child play.
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 1 marks

3.

Mention two desirable qualities of baking flour.
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 1 marks

4.

Identify twopattern symbols that need not to be transferred after cutting out.
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 1 marks

5.

Give two ways of disinfecting towels.
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 1 marks

6.

Give two reasons for dry cleaning clothes.
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 1 marks

7.

Give two reasons why corners of a bed are mitred.
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 1 marks

8.

Identify two preparations done on fabric before cutting out.
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 1 marks

9.

Give two reasons for covering food during cooking.
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 1 marks

10.

Give two reasons why aluminum is commonly used to make kitchen utensils
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 1 marks

11.

Give two reasons why it is preferable to include whole grain cereals inthe diet.
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 1 marks

12.

List two stitches used in embroidery.
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 1 marks

13.

State four factors which affect the efficiency of laundry soap.
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 2 marks

14.

Differentiate between fastenings and opening.
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15.

Define glazing as used in cookery.
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 0.5 marks

16.

Give two ways of preventing scalds.
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 1 marks

17.

Write down two desirable properties of acrylic fibres.
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 1 marks

18.

Differentiate between thin batter and thick batter.
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 1 marks

19.

List two examples of grease solvents used in laundry.
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 1 marks

20.

Cleaning a wooden table with hot water is discouraged .Give two reasons for this
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 1 marks

21.

Give two uses of eggs in cookery.
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 1 marks

22.

Give any four factors that affect normal foetal development.
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23.

Differentiate between sponging and spotting.
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 1 marks

24.

State two ways of preventing hypertension.
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25.

Give tworeasons for coating food.
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26.

Identify two points to observe when buying fish.
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27.

Give four reasons for including fruit salad in a meal.
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28.

Give two reasons for needles breaking during stitching.
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29.

Give one use of a bodkin
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 1 marks

30.

What is a Bunion?
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 0.5 marks

31.

Give two essential functions of phosphorous in the body.
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32.

Identify two ways of managing kwashiorkor.
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33.

State two factors that make electricity the preferred source of light.
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 1 marks

34.

Identify two points to bear in mind when mending garments.
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 1 marks

35.

Give two reasons why knots should not be used during stitching.
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 1 marks

36.

Give two importance of “basting” in cookery.
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 1 marks

37.

State two desirable qualities of a kitchen floor.
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 1 marks

SECTION B (20 Marks)

38.

Using the knowledge you have acquired in home science explain how to launder and clean the following items.
(a) A Nylon dress (7mks)
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(b). A neglected kitchen sink. (9mks)
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(c). A stained plastic cup. (4mks)
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 20 marks

SECTION C (40 Marks)

39.

(a) Give five functions of the Kenya Bureau of Standards (5mks)
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(b) Explain five ways of caring for ironing board (5mks)
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(c). Explain the working of a plain seam with the aid of clearly labeled diagrams (6mks)
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(d) Identify any four conditions that easily destroy vitamin C (4mks)
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 20 marks

40.

(a) Outline the steps followed when making a budget. (5mks)
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(b)Identify five points to consider when selecting a laundry soap (5mks)
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(c) Using well label diagrams, explain the working of a French seam. (6mks)
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(d) Give four ways in which we can conserve nutrients during food preparation. (4mks)
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 20 marks

41.

(a) List four pieces of information obtained from a product. (4mks)
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(b) Identify five points to consider when serving an invalid (5mks)
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(c) Explain the working of a machine fell seam (6mks)
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(d) Consumer education is important. Give five reasons why this is so. (5mks)
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 20 marks

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