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KNEC KCSE Past Papers 2017 Home Science Paper 3 (441/3)

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

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