September 15, 2022

KCSE Past Papers Home Science 2014 4.13.1 Home Science Paper 1 (441/1) SECTION A: 40 MARKS 1. Functions of proteins in the body are: ‘ for the growth and repair of damaged tissues. ‘ is a major component of body muscle, brain, haemoglobin, hormones, antibodies. ‘ provides heat and energy when carbohydrates are absent or insufficient. ~ prevents kwashiorkor. Any 2 x 1 = 2 marks 2. Advantages of using a wooden spoon for cooking. Does not; ‘ scratch cooking utensils. ‘ make noise while stirring. ‘ conduct heat. – rust. ‘ bend while in use. Any 4 X 1/2 =2 marks 3. Reasons for blanching vegetables. ‘ stops the action of enzymes. ~ kills bacteria. ‘ retains nutrients. ‘ retains colour. ‘ reduces bulk. Any 4 x 1/2 = 2 marks 4. Ways of minimizing fatigue while working in the kitchen. ‘ Using a trolley/tray to cany dishes/ingredients. ‘ Using a hatch between the dinning room and the kitchen. ‘ Using the correct equipment for the task being done. ‘ Placing ingredients and utensils within reach. ‘ Using surface of comfortable height. ‘ Using labour saving equipment. ‘ Using a time plan. ‘ Working in a well lit area. ‘ Dovetailling. Any 4 X 1/2 = 2 marks 5. Distinguish between garnishing and decoration. ~ Garnishing is adding colourful raw or cooked food items to a savoury dish to make it look attractive and appetising while decorating is adding raw or cooked food items to a sweet dish to make it look attractive and appetising. 6. Definition of ventilation ‘ A process of introducing fresh air into a room and getting rid of stale air from the room. 1 mark 7. Advantages of using gas as a fuel in the home. It is; – Clean in use. ‘ Relatively cheap. ‘ Convenient to use. ‘ Easy to control/regulate. ~ Portable. Any 3 x 1 =3 marks 8. Disadvantages of concealed drainage system. ‘ Expensive to install. ‘ Most suitable Where there is piped Water. ‘ Needs experts to unblock therefore expensive to repair. Any 2 x 1 = 2 marks 9. Sources of consumer information. – Mass media. ‘ Manufacturers. – Consumers. ‘ Government bodies. ‘ Internet. ‘ Exhibition/trade fairs. Any 2 x = 1 mark 10. Meaning of counterfeit. It is an imitation of what is a genuine item @ with an intention to deceive/defraud 2 marks 11. Vaccines a child should be given by age of nine months. ‘ BCG( Bacillus Calmette Guerrin ) ‘ OPV ( Oral Polio Vaccine ) ‘ DPT ( Diptheria, Pertusis/whooping cough, Tetanus ) ‘ Hepatitis B, haemophillus Influenza Type B ‘ Pneumococcal vaccine (PCV l0) ‘ Measles ‘ Yellow fever ‘ Vitamin A 12. Uses of the following items in first aid (i) Safety pin ‘ removing foreign object arising from injury ‘ securing bandages ‘ piercing Any 2 x 1/2 = 1 mark (ii) Cotton swabs ‘ controlling bleeding ‘ cleaning a wound ‘ applying ointment Any 2 X = 1 mark 13. Points on the care given to a child with fever at home. ‘ Dress with light clothes. ‘ Give plenty of fluids. ‘ Sponge with a cloth wrung out of warm water. ‘ Give medication to lower the fever. Any 3 x 1=3 marks 14. Points to consider when sorting clothes for washing. According to ; – Use/purpose. ‘ Colour. ‘ Degree of soiling. ~ Age. – Type of fabric. ‘ State of health. 4 X 1/2 : 2 marks 15. Points to observe when hanging clothes in the wardrobe. ‘ Fasten the garment to retain shape and avoid slipping off / secure skirts and garments with wide necklines on hooks on the hangers with tapes. – Hang garments straight. ‘ Hang each garment on its own hanger. ‘ Hang similar clothes together for neatness and easy retrieval. Any2x1:2marks 16. Factors that determine the width of a hem on a garment. ‘ Shape of the edge. ‘ Weight of the fabric. ‘ Style/ design 17. Reasons for using machine fell seam on children’s garments. It is; ‘ Strong. ~ Flat. ‘ Comfortable to the wearer. ‘ Decorative. 2 x 1 = 2 marks 18. Uses of interfacing in garment construction. ‘ Stiffening to add firmness. ‘ Preventing stretching or sagging. ‘ Giving body or shape. – Increasing crease resistance. ‘ Giving a crisp tailored look to the area where applied ‘ Obtaining a good knife edge. 3 x 1 = 3 marks 19. Differentiate between a fibre and a fabric. ‘ A fibre is a hairlike unit of raw material from which cloths are made while a fabric is a cloth that is woven or knitted from a yarn/thread. 2 marks 20. Pattern symbols imageeeee (a) place on fold of fabric 1 mark (b) ioi Single notch/balance mark 1 mark SECTION B (20 marks) 21. (a) Factors to consider when setting a table for invited guests. ~ The number of guests. ‘ The number of courses. ‘ The cutlery and crockery required. ‘ The menu. ‘ The occasion Any 3 x 1 = 3 marks (b) Procedure to follow when arranging flowers for ®e party. ‘ Ensure the flowers are fresh (not withered). ‘ Take the wire mesh or pin holder and place in the flower vase. ® ‘ Fill the vase three quarter full of water. ® ‘ ‘ First ® place the tallest stem G) of foliage and then fill in with depending on the desired shape.® ‘ Avoid using a lot of short stemmed flowers tucked in around the rim ® ‘ Check if the flower arrangement is in order. ® ‘ Adjust appropriately. ® ‘ Avoid overcrowding the flowers. ® 9 marks (c) Procedure of cleaning a canvas bag.   ‘ Collect equipment and materials® ~ Empty the bag ~ Shake ®t0 remove loose dirt. ~ Soak in cold water. ® ~ Wash in warm ® soapy water, ® scrub ,® using a soft ® brush / maize cob, use circular movement. ®

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

Home Science Paper 2 (441/2) 1. Presentation (a) Work well pressed (1) and folded (½). (b) Label (½) firmly sewn (1) without concealing details (½) and on a single fabric (½). (c) Pins/needles (½) unnecessary tacking threads (½) and loose threads (½) removed .(d) Made up for the left half (1). 2. Cutting out (a) All five pieces cut-out (5 x ½). (b) Smooth cutting of the dress-skirt CB (2) and on straight grain (1) to within 3mm. 3 (c) Smooth cutting of the front bodice (2) and on straight grain (1). Mark by impression 3 (d) Smooth cutting of bodice back (1) and on straight grain (1) to within 3 mm. 2 (e) Sleeve cut on straight grain. 1 Smooth cutting of the back neck facing (½) and on straight grain (½) to within 2mm. (g) Smooth cutting of skirt lower edge Sub-total 14½ 3. Shoulder Seam (Open Seam) (If not open seam award Zero) (a) Seam joined with straight stitchery (b) Well neatened raw edges (1×2). (c) Evenness of seam allowance 2 (d) Seam pressed open (½ x2) and flat, R.S (½ x2), W.S (½ x2)at neckline and at armhole (e) Correct size of seam-allowance (1 cm) to within 2mm (0.8 cm — 1.2 cm) (½X2) 4. Neck Facing : (a) Back and extended front facing joined with straight stitchery (½) Seam trimmed (½) pressed open(½) and unneatened(½). (b) Facing attached to neckline with smooth stitchery (c) Seam trimmed (1) Snipped (2) and under stitched (2) 5 (d) Facing seam and shoulder seam meeting to within 2 mm at neckline and shoulder seam (2) and held down with a (1) stitch (e) Centre front of extended facing well pointed (1) 1 Extended facing well folded (½) and flat (½) at the centre front. (g) Flatness of neck-facing ( front and back). 5. (French Seam) (If not French seam award zero) from B- H (a) Underarm Seam and side seam made before 1 sleeve is attached. (b) Straight stitchery of seam. (1×2) 2 (c) Seam well-trimmed(½) x2, no threads on RS (½X2). 2 (d) Seam well-knife edged (1/ ) x2 1 (e) Evenness of seam ‘½ x2 1 (f) Correct size (6 mm) to within 2mm (4-8 mm) 1 ½ X2 (g) Seam pressed towards the back at armhole (½ x2) and at the waist line (½ x2) (h) Flatness of seam at the armhole (1/2 x2) and at 2 the waistline (½ x2) (i) Side seam and underarm seam meeting to 1 within 2 mm 6. Sleeve (a) Good hang (b) Easing evenly distributed (1) around the crown (c) Armhole seam made with smooth stitchery (d) Correct positioning of sleeve i.e back to back (1) bodice and front on front ) bodice (e) Armhole seam smoothly trimmed (1 cm) (g) within (2mm )( 0.8 -1.2 cm) (½) (h) A quarter of the armhole seam neatened with the loop stitches(1) using single thread(½) Sleeve hem managed by edge-stitching (1) and turned (1) and held down with tacking (1) stitched only using single thread (½) Sleeve hem size 1.2 cm to within 2mm ( 1 cm to 1.4 cm). (b) Neatening of the Armhole If not loop stitches award zero. Loop stitches evenly spaced (1) and even in length (1). Stitches securely fastened on (½) and off (½). 8. Skirt (a) Gathers well distributed (2) and good hang (2). Smooth (1) stitchery (1) of the waistline seam. (c) Evenness of seam (d) The space at the extended facing part of the waistline seam not gathered (e) Stitching line between the two gathering rows. (f) Award marks if gathers are of good quality 9. Facing (a) Free- edge facing smoothly neatened (b) Facing pressed flat

Home Science Paper 1 (441/1) 1. Methods of steaming food (i) Plate method (ii) Bowl steaming method (iii) Using a food steamer (iv) Using a colander 2. Meaning of balanced diet Is the kind of food and drink/meal that contains the proper proportions of carbohydrates, fats, proteins, vitamins, minerals and water necessary to maintain good health/ for the body to function properly. 3. Functions of kitchen tools; (a) A meat hammer is used for beating steak to make it tender for frying and roasting. (b) A colander is used for draining foods. 4. Advantages of roasting foods, (a) It is a quick method of cooking. (b) Makes food attractive and appetising. (e) Makes food easily digested. (d) Makes food tasty. 5. Difference between garnishes and decorations; Garnishes are foods that are placed on savoury meals to make them colourful, attractive and interesting while decorations are foods/substances placed/added to sweet dishes to make them look colourful and attractive. 6. Qualities of a well-groomed person (a) Is Clean (b) Is healthy (c) Dresses well (d) Practices proper etiquette 7. Importance of weaning a baby gradually It; (a) gives time for the baby to get used to the new food (b) allows time to observe any reactions/allergies to the new food (c) dresses well (d) practices proper etiquette 8. Difference between a scald and a burn A burn is caused by dry heat such as fire, electrical objects or hot metals while a scald is caused by moist heat such as hot liquids, steam or hot air. 9. Factors that determine the choice of clothes (a) Personal taste (b) Physical characteristics (c) Occasion (d) Money available 10. Factors that determine the method of lighting in a house (a) Purpose: – the use of the room. (b) Size of the room. (c) Colour scheme of the walls. (d) Colour of furnishings. 11. Description of manhole A manhole is a concrete pit which serves as the meeting point for two or more drains carrying waste water from bathrooms, kitchens, toilets. 12. Definition of the term consumer A consumer is a person who chooses, purchases, uses and maintains goods and services to satisfy his/her needs and wants. 13. Ways in which advertisements may affect the consumer negatively (a) Some advertisements may be deceptive and mislead the consumer. (b) Some advertisements may go against cultural values in their message content and presentation. (c) Some may lead to impulse buying. 14. Types of repairs done on clothes (a) Darning (b) Patching (c) Fixing hanging hems/gaping hems (d) Replacement of fasteners (e) Reinforcing of buttonholes 15. Roles that detergents play in the laundering of fabrics (a) They lower the surface tension of the water thus increasing the wetting power of water and penetration into the fibre. (b) They emulsify grease/dirt and hold it in suspension to facilitate its removal by the water. (c) They surround the dirt particles which have been dislodged from the fabric to prevent re-depositing onto the fabric. 16. Types of temporary stitches (i) Diagonal tacking (basting) (ii) Thread marking (iii) Tailor’s tacking 17. Methods used in controlling fullness (i) Shirring (ii) Use of tucks (iii) Pleats (iv) Gathers (v) Smocking (vi) Use of darts (vii) Easing 18. Areas on a garment where interfacings are used (i) Collars (ii) Waist band (iii) Cuffs (iv) Facings (v) Belts 19. Uses of embroidery scissors For: (i) Cutting embroidery threads (ii) Snipping edges (iii) Cutting buttonholes 20. Properties of woollen fibre that make it suitable for making carpets (i) Has natural crimp making it warm. (ii) Has high elasticity and resilience making it wrinkle — resistant. (iii) Is flame resistant. (iv) Is highly resistant to static electricity. (v) Readily absorbs sound. Section B (20 marks) 21. (a) Procedure for laundering a silk dress. – Wash by kneading and squeezing (½) using warm water (½) and a mild detergent (½) – Rub (½) the heavily soiled parts (½) on the palms of the hands – Rinse in warm water (½) – Final rinse in cold water (½) – Add methylated spirit (½) to final rinse (½) – Squeeze out excess water (½) Remove moisture by folding the dress on a towel (½) – Press using a moderately warm iron(½) on the wrong side (½) – Air to dry (½) Fold (½) and store (½) (b) Thorough cleaning a leather handbag with a polyester lining – Protect the work surface (½) with old newspaper (½) or other material. – Empty (½) the handbag of its contents. Brush the top (½) of the handbag. – Wipe (½) the polyester lining (½) using a cloth wrung (½) out of warm (½) soapy (½) water. – Wipe (½) the lining with a clean cloth wrung (½) out of clean (½) warm water (½). – Wipe (½) the handbag with a damp cloth. – Apply cream (½) sparingly (½) and evenly (½) using a clean rag (½) – Leave for a few minutes (½) for the cream to set. – Rub (½) firmly with a clean rag (‘/2). – Use a clean fluffy (½) cloth to buff(½) the handbag. – Stuff(½) before storing. Section C (40 Marks) 22. (a) Reasons why impulse buying should be discouraged. A consumer may; (i) Buy things they do not really need. (ii) Not get value for money since there is no time to do window shopping. (iii) End up not following his/her budget. (iv) Buy expired goods that are sometimes put on sale. (b) Principles of food preservation (i) Application of heat This is heating foods to a high temperature in order to kill the microorganisms that would otherwise cause food spoilage. Bacteria, yeast, moulds and natural enzymes are destroyed by heat. (ii) Removal of water Water in foods is removed or reduced to inhibit or inactivate the enzymes and microorganisms which cause food spoilage. This is done through drying and dehydration. (iii) Exclusion of oxygen Air is removed during bottling and canning. Microorganisms need air to grow and therefore with exclusion of air they are destroyed. (iv)

Questions and Answers Home Science Paper 2 (441/2) 1. Presentation (a)Work well pressed (1) and folded (½). (b) Label (½) firmly fixed (1) without concealing details (½) and on a single fabric (½). (c) Pins/needles (½) tacking threads (½) and unnecessary threads (½) removed. (d) Made up for the left half(1). Sub-total 6 ½ 2. Cutting Out (a) (b) All five pattern pieces cut-out (5 x ½). Smooth cutting of short CF (1) and on straight (c) grain (½) Smooth cutting of short CB (1) and on straight grain (½) (d) Waistband CB. smoothly cut (½) and on straight (e) grain (½ ) Waistband CF. smoothly cut (½ ) and on straight grain (½) Pocket smoothly cut (2 x ½) and straight grain (2 x½) 3. Dart (a) Straight stitchery (1) tapering to a point (½) (b) Thread ends well fastened at the point. (c) Correct depth of dart 6.8cm to with 3mm (6.5— 7.fern) (d) Correct width of dart 0.8cm to within 3mm (0.5- 1.1cm) (e) Dart pressed towards C.B. Flatness of dart of R.S. (½) and W.S. (½) (no pockets formed) Sub-total 5½ 4. Pocket (a) Front pocket attached to front short (1) with straight stitchery (1) with R.S together(1) §) Back pocket attached to back short (1) with straight stitchery (1) with R.S together(1) 3 (c) Pocket bag facing down (1) and correct shape(1) (d) Pocket mouth reinforced at the top (½) and bottom(½) (e) Smooth stitchery of curved edges of pocket (lx2). Pocket mouth left open 1 Sub-total 12 5. Open Seam (a)Joined with straight stitchery (1×2) Evenness of seam (½ x 2) (b) Raw edges well neatened below the pocket (1x 2) (c) Seam pressed open (½ x 2) and flat (½ x 2) on (d) W.S. (½ x 2) and R.S. ( 2 x 2). (e) Width of seam 1.0cm to within 2mm (0.8cm — 1.2cm) (1×2) (f) Seam snipped above and below the pocket (½ x 2) Sub-total 12 6. French Seam (inner leg seam) If not French Seam give zero (0) (a) Seam well-trimmed(1) no threads on the R.S(1) (b) Straight stitchery. (c) Seam well knife edged. (d) Evenness of seam. (e) Correct size (6mm) to within 2mm (4mm-8mm) (ft Seam pressed towards the back at the hem (g) Flatness of seam at hem R.S. (½) and W S. (½) (h) Hem folded and matching at the inner leg seam to within 2mm. 1 Sub-total 8½ 7. Waist Band (a) Waistband joined with straight stitchery. (b) Waistband well knife edged (1 x 2) (c) Waistband correctly attached with straight stitch- ery (1 x 2) and not trimmed (½ x 2) (d) Waistband even (1 x 2) and notches matching (e) Raw edges of back waistband well tucked under. 1 Flatness of waistband on R.S. (1) and W.S. (1). (g) Correct width of waistband 3.7cm to within 3mm (3.4cm— 4.0cm) (1 x 2). (h) Waistband edges flash with CF (½) and C.B. (½). Waistband interfaced. 1 (i) Waistband evenly top stitched. 2 (j) Quality of even tacking (if not even tacking (k) award zero) Sub-total 22 8. Hem Management Raw edges well turned (2) and held down with tacking stitches (1) using a single thread (1) Machine stitches straight (l) and close to the edge (1). Flatness of hem on R.S. (1 x 2) and W.S. (1 x 2). Evenness of hem (1 x 2) Correct width of hem 2.8cm to within 2mm (2.6 3.0cm) (1 x 2)

Questions and Answers Home Science Paper 1 (441/1) 1. Signs of symptoms of food poisoning   Nausea Abdominal pain and cramps Vomiting Fever Diarrhoea Dizziness2. Definition of term nutrients Elements found in foods which when absorbed into the body promote growth, maintenance and repair of the body tissues as well as boosting immunity against illnesses. 3. Functions of raw garnishes in the presentation of meals (i) Gives fresh colour making the meal colourful. (ii) Gives fresh flavour making the meal tastier. (iii) Makes the food more attractive/appealing. (iv) Provides vitamin C. 4. Characteristics of foods that have been overcooked through prolonged boiling. (i) The foods tend to lose their flavor/taste. (ii) Some food nutrients are destroyed. (iii) Foods lose their shape/form. (iv) Foods may change their colour. (v) Foods change their texture, thus becoming mashy and soggy. 5. Difference between meal planning and meal management. Meal planning involves deciding what is to be eaten by individuals in order to meet their nutritional requirements while meal management involves acquiring ingredients, preparing, cooking and serving the food. 6. Water borne diseases are: (i) Bilharzia (ii) Amoebic Dysentery (iii) Typhoid (iv) Cholera 7. Ways of sterilising a baby’s feeding equipment. (i) Boiling (ii) Using sterilising solutions. (iii) Using an electric sterilizer (iv) Using a microwave 8. Meaning of ante-natal care. It is the care given to an expectant mother from the time of conception to the time of delivery. 9. Benefit of increasing iron rich foods in a mother’s diet. It replaces the amount of blood lost during delivery and also during menstrual period. To boost the blood levels used up in the formation of the foetus during pregnancy. To prevent anaemia 10. Advantages of a well lit room. (i) It reduces fatigue. (ii) It enhances clear visibility/reduces eye strain. (iii) It enhances interior decoration. (iv) For efficiency. (v) Discourages breeding of pests 11. Limitations of burning as a method of refuse disposal. (i) Emission of smoke during burning causes air pollution. (ii) Not all refuse can be burned. (iii) If the refuse is not sorted out properly, some may cause explosion or injuries. (iv) Building incinerators may by expensive. 12. Difference between loose and fixed dirt. Loose dirt is composed of very small, light, organic or inorganic particles which are carried from place to place by air or wind and can be easily removed while fixed dirt is organic or inorganic particles that have stuck to the surface or article and is difficult to remove. 13. Benefit of consumer protection. The consumer is safeguarded from exploitation by producers, traders and even other consumers. He/she is thus able to get goods and services that are of good quality, correct quantities and at fair prices. 14. Disadvantages of buying goods by hire purchase. (i) Final cost of items is high. (ii) May lead to overspending/impulse buying/debts (iii) An item that is not durable may wear out before the final payment is made. (iv) Discounts are mot given. 15. Purposes of steeping a soiled handkerchief in cold salty water. (i) To dissolve/loosen the mucus and thus make it easier to clean the handkerchief. (ii) To disinfect the handkerchief. 16. Meaning of laundry processes. Refers to the activities which clothes and articles undergo from the time they are brought dirty to the time they are clean and ready for use. 17. Layers formed in construction of pleats. (i) Surface (top). (ii) Underfold (fold back) (iii) Base (resting place) 18. Functions of the following pattern markings. (a) Notch To match different pieces of fabric together before stitching. (b) Dart – To shape garments. – To control fullness in garments. 19. Preparations done on a fabric before cutting out. (i) Pre-shrinking. (ii) Graining (iii) Ironing (iv) Transferring pattern markings 20. Reasons why cotton fabric is popularly used for table linen. It; (i) Is strong and can withstand frequent washing. (ii) Takes in starch easily. (iii) Withstands high temperatures (iv) Comes in a variety of colours (v) Is easy to care for. 21. Difference between conspicuous and inconspicuous seams. Conspicuous seams are used to join two pieces of fabrics together with the stitches showing on the right (RS) of garment to give a decorative effect while inconspicuous seams are used to join two pieces of fabric together without the stitches showing on the right side (RS) of the garment. 22. (a) Procedure for thorough cleaning white canvas shoes without shoes laces. Protect the work surface (U›). Scrub (U›) the inside (U2) and outside (U) of the shoes with cold soapy water (k2) using a scrubbing brush (U›). – Rinse thoroughly (U ) in warm (/) water. – Final rinse (U) in cold (U) water. Remove excess water (Ui). – Use a sponge/piece of cloth (k2) to apply whitener (Us). Dry (U›) in a warm place (Ui) slightly inclined (U2). – Turn to ensure all parts are dry (U). Store appropriate /). (b) Procedure for washing and starching a nurse’s cap using boiling water starch. Soak (Ua) the cap in cold water (/›). Wash in hot (U) soapy water (U) using friction (fi) method. Rinse in warm water (Uc). Final rinse in cold water (U) squeeze out excess water (U›). Use cold water (U›) and starch powder (U) to make a smooth paste (U›) in a clean container (Us). Gradually add boiling water (Ui) to the paste, stirring vigorously (F) to obtain a clear (U) solution. Add equal amount of cold water (U). Immerse (U) the cap in the starch solution and allow it to absorb (?s) the starch. Squeeze out excess starch (U2). Dry the cap in the sun (U,). Iron with a hot iron (U›). Store appropriately (U). 23. (a) Forms of advertisement. (i) Print media advertising This is a form of advertising that uses printed publications/ materials such as newspapers, magazines, pamphlets, billboards and posters. (ii) Electronic media advertising This is a form of advertising that is created, distributed and accessed using electronics such as radio, television, films and video. (iii) Person to person/word of mouth

Questions and Answers KCSE 2019 Home Science Paper 2 (441/2) PRESENTATION   Work well pressed (1) and folded (½). Label (½) firmly sewn (1) without concealing details (½) and on a single fabric (½). Pins/needles (½) unnecessary tacking threads (½) and loose threads (½) removed. Made up for the left half(l).CUTTING OUT   All six pieces cut-out (6 x ½). Smooth cutting of the upper skirt front (1) and on straight grain (½) Smooth cutting of the skirt back (1) and on straight grain (½) Smooth cutting of the lower skirt front (1) and on straight Smooth cutting of the lower skirt back (1) and on straight grain (‘Z) Cutting of the waist band (1) on straight grain (1 x 2) Cutting of waistband (/i x2) Smooth cutting of pocket (1) and on straight grain (½)WAIST DART   Straight stitchery (1) and tapering to nothing (½) Correct length of dart 8.2 cm to within 2mm (8.0 to 8.4cm) (1) Correct width of dart 1cm to within 2mm (0.8 to 1.2cm) (1) Dart pressed towards center back (CB) (1) Dart flat on RS (½) and on WS (½) Dart secured at the point (1)PATCH POCKET   Correct turning of hem (1) of pocket mouth (6mm turning) Hem finished with machine stitching (I) only. Straight stitchery of pocket sides and close to the fold (2 x 1) Pocket correctly reinforced at mouth (½ X 2) Pocket correct width 7cm to within 2mm [6.8 to 7.2cm] Correct pocket length (1) 8cm to within 2mm (7.8 to 8.2cm) Pocket seam allowance well tucked under the overlaid seam(1) Pocket flat (1)KNIFE PLEATS (if not knife award zero (II) (a) Pleats pressed towards the side seam (3 x ½) (b) Pleats made on three layers of fabric each (c) Correct number of pleats (three pleats) 3 x 1 (d) (3 x ½) 3 (e) Pleats well pressed (1) Even (1) and flat (1) at the overlaid seam (3 x 1) Correct width of pleats 2cm to within 2mm (1.8 to 2.2cm) (3 x l) OVERLAID SEAM (if not overlaid award zero (0) (a) Upper skirt front placed on the seam (1) on RS. (1) of lower p) skirt with raw edges well tucked under (1) (c) Straight stitchery (1) and close to the fold (1) (d)Correct width of trimmed seam (1) lcm to within 2mm (0.8 to 1.2cm) and even (½) Upper skirt and lower skirt flash at the side seam and CF (1) (e)Loop stitches made on one third of seam length (l) (f) Stitches even in length (1) and evenly (1) distributed (g) Stitches made on trimmed edge (1) 1 OPEN SEAM (if not open seam, award zero (0) (a) Straight stitchery of seam (b)Seam well neatened (c) Correct width of seam each side lcm to within 2mm (0.8 to 1.2cm) (2 x 1) (d)Evenness of seam (1 x 2) (e) Seam pressed open (1) and flat (1) at the waist band. WAIST BAND (a) Waist band edge made with straight stitchery (1) and seam allowance See through the light evenly trimmed (1) (b) Waist band well knife-edged (I) (c) CB end well-finished (½) with straight stitchery (½) and a pointed corner (1 ) (d) Waistband attached with straight (1) stitchery and edge tops stitched (1) and seam not trimmed (1) (see through light) (e) Raw edges well tucked under on W.S. (1) and waist band held down with straight tacking stitches (1) (Q Half of the back waistband finished with hemming stitches (2) and tacking stitches not removed (½) (g) Evenness of width of waistband on RS (1) and W.S (1) Q) Correct width of waistband 3cm to within 2rnm (2.8cm to 3.2cm) (1 x2) (i) Flatness of waistband WS (1) and RS (1) (j) C.B seam allowance turned (1) and flash (1) with CB of 2 waistband (k) CF of skirt flash with CF of waistband (1) to within 2mm  

Questions and Answers KCSE 2019 Home Science Paper 1 (441/1) 1. Separating tools used in the kitchen. (a) Flour sieve (b) Tea sieve/strainer (c) Draining spoon (d) Colander (e) Conical strainer 2. Functions of vitamin B1 in the body. – Release of energy from carbohydrates. – Stimulates growth. – Promotes appetite for food. – Aids in digestion. – Proper functioning of the nervous system. – Prevents the occurrence of Beriberi. 3. Uses of carrots in cooking – Adds colour. – Adds taste/flavour. – Improves the texture. – Improves the nutritive value. – For garnishing. 4. Factors that determine the choice of a cooking method.   Time available. Type of food. Individual nutritional values. Skill of the chef Type of equipment available.5. Difference between chemical and biological raising agents.   Biological raising agents are microorganisms which when subjected to fermentation produce carbon dioxide and alcohol while chemical raising agents produce carbon dioxide by heating a mixture which sodium bicarbonate or baking powder has been added.6. Ways of preventing skin diseases.   Eat a balanced diet that is rich in vitamin A, B and C. Wash the body daily. Do not share personal items. Use of medicated soaps and creams. Sterilization. Avoid mixing clothes of sick persons with others.7. Measures in prevention of bed sores on a bed ridden patient.   Massage the hip and back muscles. Change the patient’s positions regularly. Ensure that the bedding is dry all the time. Keep skin dry. Use of a special mattress.8. Benefits of play to a toddler.   Physical play; exercises different body muscles, Manipulation play; gives enjoyment and teaches about size, volume, colour, shapes. Creative play; helps a child express him/herself, co-ordination of hands and eyes. Imaginative play; helps children to act about their feelings and fantasies/brain development. Social play; helps the child to identify with the qualities of the people they admire. Helps to build relationships.9. Factors that may influence the cleaning of the kitchen.   Type of food being prepared. Type of surfaces Type of fuel used. Frequency of use. Orientation of the kitchen.10. Ways of preventing falls in the home.   Proper maintenance of floors. Tidiness in the rooms/dispose peelings appropriately. Wiping spills immediately they occur. Ensuring that the house is well-lit.11. Reasons for using curtains in the living room.   For privacy. For aesthetic value/decoration. To filter excessive light.12. Pieces of information that should be indicated on a certified product label.   Weight/size/quantity Name of the product Ingredients/materials used Date of manufacture. Expiry date. Instructions on use and storage/caution. Name of the manufacturer. Standard mark of quality.13. Reasons for ironing garments in laundry work.   To remove creases To disinfect. To dry the article completely. To enhance appearance/bring back original form of article.14. Difference between spotting and sponging.   Spotting is treatment given to dark-coloured garments which happen to accidentally get soiled on small areas and need immediate cleaning while sponging is treatment given to garments made from wool and clothes made of heavy dark coloured fabrics that are soiled on the surface only.15. Qualities of a good tape measure.   Clearly marked. Firmly woven/material should not fray/does not stretch. Should have metal ends.16. Self-neatened seams.   French seam. Double stitched seam. Run and fell seam.17. Ways of finishing the top edge of a pocket before attaching.   By use of a binding. By use of a facing. Making a plain hem. By use of a piping. By lacing.18. Limitations of using silk in garment construction.   It is slippery. It is delicate/frays easily. It is damaged by high temperatures so will not withstand pressing as required during construction process. It may spot when damp pressing during construction.19. Points to consider when fixing fasteners on a garment.   Must be sewn on double fabric. Should be sufficiently distributed/should be evenly spaced to avoid gaping. Sew on after making and pressing the opening. Should be well aligned.20. Special cleaning of a broom:   Wash the bristles in warm (½) soapy (½) water by flicking (½) them to remove dirt. Rinse in warm (½) and then in cold (½) water to freshen the bristles. Clean the handle (½) and the head (½) carefully depending on the material and finish used. Flick (½)the broom to remove excess water. Dry broom by either hanging/placing side ways to drip (½).  Hang on a broom rack (½) to store.(b.) Cleaning the bedroom to be used: –   Open windows (½) to air (½) the room. Strip the bed (½) and air the beddings (½). Clean windows (½) and shake off dust (½) — leave to air (½). Make the bed (½). Close the windows (½) and walls (½) methodically (½). Open windows (½) to allow in fresh air. Dust all the surfaces and ornaments (½). Tidy and arrange the room (½)(c.) Laundering an acrylic sweater:-   Repair (½). worn out parts Take measurements/draw outline (½) and record Shake (½)to remove loose dirt Wash in warm (½) soapy water using mild detergent (½). Use kneading and squeezing method (½). Avoid lifting (½) the sweater out of water/wash under water. Rinse in warm (½) water severally (½)until the water is clear. Squeeze (½) to remove excess water. Dry flat under shade (½). Confirm measurement (½) Press indirectly (½) using a warm (½) iron. Air (½) to dry completely. Fold and store appropriately (½).SECTION C (40 MARKS) 21. (a) Ways of avoiding wastage in the kitchen when preparing dinner.   Plan and cook meals properly according to individual needs and likes to avoid throwing away food. Use correct amount of ingredients for each dish. Efficient use of water – closing taps when not in use Efficient use of finial – simmering appropriately, switching off source of fuel when not in use. Vary cooking methods for different dishes to make the meal appetizing and break monotony that can lead to food remains. Preserve the food that remains after service. Prepare food well (avoid wastage when peeling and removing stalks).(b.) Factors to consider when buying green leafy vegetables are:-   Cost: Buy vegetables

Questions and Answers KCSE 2019 Home Science Paper 1 (441/1) 1. Separating tools used in the kitchen. (a) Flour sieve (b) Tea sieve/strainer (c) Draining spoon (d) Colander (e) Conical strainer 2. Functions of vitamin B1 in the body. – Release of energy from carbohydrates. – Stimulates growth. – Promotes appetite for food. – Aids in digestion. – Proper functioning of the nervous system. – Prevents the occurrence of Beriberi. 3. Uses of carrots in cooking – Adds colour. – Adds taste/flavour. – Improves the texture. – Improves the nutritive value. – For garnishing. 4. Factors that determine the choice of a cooking method.   Time available. Type of food. Individual nutritional values. Skill of the chef Type of equipment available.5. Difference between chemical and biological raising agents.   Biological raising agents are microorganisms which when subjected to fermentation produce carbon dioxide and alcohol while chemical raising agents produce carbon dioxide by heating a mixture which sodium bicarbonate or baking powder has been added.6. Ways of preventing skin diseases.   Eat a balanced diet that is rich in vitamin A, B and C. Wash the body daily. Do not share personal items. Use of medicated soaps and creams. Sterilization. Avoid mixing clothes of sick persons with others.7. Measures in prevention of bed sores on a bed ridden patient.   Massage the hip and back muscles. Change the patient’s positions regularly. Ensure that the bedding is dry all the time. Keep skin dry. Use of a special mattress.8. Benefits of play to a toddler.   Physical play; exercises different body muscles, Manipulation play; gives enjoyment and teaches about size, volume, colour, shapes. Creative play; helps a child express him/herself, co-ordination of hands and eyes. Imaginative play; helps children to act about their feelings and fantasies/brain development. Social play; helps the child to identify with the qualities of the people they admire. Helps to build relationships.9. Factors that may influence the cleaning of the kitchen.   Type of food being prepared. Type of surfaces Type of fuel used. Frequency of use. Orientation of the kitchen.10. Ways of preventing falls in the home.   Proper maintenance of floors. Tidiness in the rooms/dispose peelings appropriately. Wiping spills immediately they occur. Ensuring that the house is well-lit.11. Reasons for using curtains in the living room.   For privacy. For aesthetic value/decoration. To filter excessive light.12. Pieces of information that should be indicated on a certified product label.   Weight/size/quantity Name of the product Ingredients/materials used Date of manufacture. Expiry date. Instructions on use and storage/caution. Name of the manufacturer. Standard mark of quality.13. Reasons for ironing garments in laundry work.   To remove creases To disinfect. To dry the article completely. To enhance appearance/bring back original form of article.14. Difference between spotting and sponging.   Spotting is treatment given to dark-coloured garments which happen to accidentally get soiled on small areas and need immediate cleaning while sponging is treatment given to garments made from wool and clothes made of heavy dark coloured fabrics that are soiled on the surface only.15. Qualities of a good tape measure.   Clearly marked. Firmly woven/material should not fray/does not stretch. Should have metal ends.16. Self-neatened seams.   French seam. Double stitched seam. Run and fell seam.17. Ways of finishing the top edge of a pocket before attaching.   By use of a binding. By use of a facing. Making a plain hem. By use of a piping. By lacing.18. Limitations of using silk in garment construction.   It is slippery. It is delicate/frays easily. It is damaged by high temperatures so will not withstand pressing as required during construction process. It may spot when damp pressing during construction.19. Points to consider when fixing fasteners on a garment.   Must be sewn on double fabric. Should be sufficiently distributed/should be evenly spaced to avoid gaping. Sew on after making and pressing the opening. Should be well aligned.20. Special cleaning of a broom:   Wash the bristles in warm (½) soapy (½) water by flicking (½) them to remove dirt. Rinse in warm (½) and then in cold (½) water to freshen the bristles. Clean the handle (½) and the head (½) carefully depending on the material and finish used. Flick (½)the broom to remove excess water. Dry broom by either hanging/placing side ways to drip (½).  Hang on a broom rack (½) to store.(b.) Cleaning the bedroom to be used: –   Open windows (½) to air (½) the room. Strip the bed (½) and air the beddings (½). Clean windows (½) and shake off dust (½) — leave to air (½). Make the bed (½). Close the windows (½) and walls (½) methodically (½). Open windows (½) to allow in fresh air. Dust all the surfaces and ornaments (½). Tidy and arrange the room (½)(c.) Laundering an acrylic sweater:-   Repair (½). worn out parts Take measurements/draw outline (½) and record Shake (½)to remove loose dirt Wash in warm (½) soapy water using mild detergent (½). Use kneading and squeezing method (½). Avoid lifting (½) the sweater out of water/wash under water. Rinse in warm (½) water severally (½)until the water is clear. Squeeze (½) to remove excess water. Dry flat under shade (½). Confirm measurement (½) Press indirectly (½) using a warm (½) iron. Air (½) to dry completely. Fold and store appropriately (½).SECTION C (40 MARKS) 21. (a) Ways of avoiding wastage in the kitchen when preparing dinner.   Plan and cook meals properly according to individual needs and likes to avoid throwing away food. Use correct amount of ingredients for each dish. Efficient use of water – closing taps when not in use Efficient use of finial – simmering appropriately, switching off source of fuel when not in use. Vary cooking methods for different dishes to make the meal appetizing and break monotony that can lead to food remains. Preserve the food that remains after service. Prepare food well (avoid wastage when peeling and removing stalks).(b.) Factors to consider when buying green leafy vegetables are:-   Cost: Buy vegetables

KCSE 2020 Home Science Paper 2 (441/2)   PRESENTATION a)Work well pressed (½) and folded (½).<p b)Label (½) firmly fixed (½) without concealing details (½) and on a single fabric (½).</p   c)Pins/needles (½), and unnecessary threads (½) removed.   2. CUTTING OUT   (a) All nine pieces cut-out ½ x 9 (b) Smooth cutting of the short front (1) and on soaight grain (½)   (c) Smooth cutting of the short back (1) and on straight grain (½)½ (d) Smooth cutting of the front waistband (½) and on straight grain (½ ) 1   Smooth cutting of the back waistband (½) and on (9 straight grain (½) Smooth cutting of the front facing (½) and on 1 straight grain (½) 1 (g) Smooth cutting of the back facing (½) and on straight grain (½) 1 (h) Pocket smoothly cut along the edges (1) and on straight grain (½)   Sub-total 13   3. DART (Single Pointed) Straight stitchery (1) tapering to nothing (½) Thread well fastened at the tip (1). Correct length of dart (6cm) to within 2mm (5.8cm 6.2cm) (1) Correct width at the broader end (0.5cm) to within 2mm along stitching line (0.3cm – 0.7cm) (1) Dart pressed towards C.B. U› 4. PATCH POCKET   (a) Evenly folded top hem (½) and well neatened raw edges (½) (b) Raw edges neatly tucked under (3×1) with the bottom edge well rounded (½) and smooth (½) 4 (c) Pocket attached with straight stitchery close to the edge (3 x ½) ½ (d) Reinforcement of pocket opening 2 x ½ (c) Evenly trimmed pocket seam allowances (½ x 3) (see through light) ½ (g) Flatness of pocket on WS (1) and RS (1) Correct shape (1) size (1) superimposed to within 2 5. DOUBLE STITCHED SEAM   (if not double stitched seam give zero (0) (a) First row of stitchery made with straight stitches (1) (b) Raw edges well tucked under (½) (c) Evenness of seam (½) and correct size 0.5cm to Within (½) (d) Flatness of seam on R.S. (½) and on W.S (½) (e) Fell facing back of short (½) ( Seam worked on right side (½) (g) Straight stitchery (1) of the second row close to the edge (1) 2 (h) Two rows (1) of stitchery showing on right side (1) 2 Sub-total   6. FRENCH SEAM (if not french seam give zero (0)   (a) Seam joined with straight stitchery (1 x 2) 2 (b) Seam well knife edged (1 x 2) 2 (c} Evenness of seam (1 x 2). 2 (d) Correct size (6mm) to within 2mm (4mm-8mm) (2) 2 (c) Seam pressed towards the back at the hem (Z2) and waist (U). I (f) Flatness at the hem on R.S. (1) and W.S. (1). 2 (g) Seam neatly finished on the RS i.e. no threads (1) 1 Sub-total 12 7. FACINGS (a) Facings correctly joined at the sides (½ x 2) and seam (½ x 2) 2 (b) Facing joined to lower edge with straight stitchery (2 x 1) 2 (c) Seam trimmed (½ x 2) and under stitched (½ x 2) 2 (d) L-acing well knifed edged (U› x 2) and held in place with straight stitchery (½ x 2) 2 (e) Raw edges well tucked under 2 x 1. 2 (f) Facing flat on RS (½ x 2) and on WS (½ x 2) 2 (g) Facing seam flash with side seam to within 2mm (1) 1 (h) Facing side seam flash z ith short side seam to within (i) Facings u e11 top stitched with straight stitchery (2 x 1) 2   8. WAISTBAND   (a) Front and back waistband joined (2 x ½) 1 (b) Waistband top edge well knife edged (2 x 1) 2 (c) Waistband correctly attached to the waistline (2 x 1) 2 (d) Stitching line made with straight stitchery(2 x 1) 2 (e) Raw edges of waistband appropriately tucked under (2 x 1) (mark by impression) 2 (I) Waistband CF flash with short C.F. (lb) (g) Waistband CB flash with short CB (½) (h) Flatness of waistband on RS (½) and WS (½) 1 (i) Evenness of waistband 3.3cm to within 2mm (3.lcm — 3.5cm) (2 x 1) 2 (j) Quality of tackmg stitches (1) 1 (k) Waistband side seam (½) flash with short side seam to within 2mm (½) 1 9. QUALITY OF HEMMING STITCHES (a) Stitches worked from right (½) to left (½) 1 (b) Stitches evcn (1) and not showing on the RS (1) 2  

KCSE 2020 Home Science Paper 1 (441/1) Marking Scheme 1. List four materials that are suitable for packing foods. (2 marks)   Metal Glass Plastic Paper2. Identify two signs and symptoms of anaemia (2 marks)   Fatigue. Weakness. Pale or yellowish skin. Irregular heartbeats. Shortness of breath. Dizziness or lightheadedness. Chest pain. Cold hands and feet.3. Highlight one benefit of thawing frozen foods thoroughly before cooking. (2 marks)   To ensure that heat penetrates the food to reduce cooking time Use less fuel Food cook well or easily.4. State two ways of conserving vitamin C during storage. (2 marks)   Storing in the refrigerator or freezer. Cold temperatures will limit the degradation of vitamins so use the vegetable drawer in your fridge (where humidity is higher) Store in an air-tight bag or container. Avoid trimming and chopping prior to storage too, this will limit surface area andhelp lock more of the vitamins inside.5. Differentiate between batter and dough in cookery. (2 marks)   Batters are thin and contain eggs, and doughs are thick and don’t have to contain eggs.6. Identify two types of skin infections caused by poor personal hygiene. (2 marks)   Bacterial skin infections Viral skin infections Fungal skin infections Yeast infections Parasitic skin infections7. Give the meaning of the term adolescence. (2 marks)   It is the transitional phase of growth and development between childhood and adulthood.8. Describe the term immunisation. (2 marks)   A process by which a person becomes protected against a disease through vaccination.9. ldentify two types of drainage used in the home. (2 marks)   Free drainage Open drainage Concealed10. ldentify two symptoms of hookworm infestation. (1 marks)   abdominal pain. colic, or cramping and excessive crying in infants. intestinal cramps. nausea. a fever. blood in your stool. a loss of appetite. itchy rash.11. Identify two surfaces that are best cleaned using the scrubbing method. (2 marks) 12. State two ways in which desirable habits in children are formed. (2 marks) 13. State four pieces of information that should be included in an invoice of goods sold. (2 marks) 14. Give the meaning of the term consumer protection. (2 marks) 15. List four methods of removing dirt from surfaces. (2 marks)   sweeping dusting scrubbing suction16. List two special treatments given to garments after washing. (2 marks) – Starching. – Blueing. – Fabric conditioning. 17. Identify two classilications of natural fibres. (2 marks)   Animal-based plant-based.18. Name two garments where the use of in-scam pockets would be appropriate. (2 marks)   Trouser. Skirt. Shorts. Dress.19. State two points that should be observed to ensure that cutting out scissors work effectively. (2 marks)   Do not use for cutting hair, paper. Hold them correctly when in use. Do not drop them. Wipe after use 20. Give two types of permanent hand stitches used to make a boy’s pair of shorts. (1 mark)  Hemming. Backstitch. Over sewing. Over casing. 21. Identify four pattern pieces that you would draft in preparation for making an apron. (2 marks)  Skirt piece Front bodice. Neck band. Waistband. Pocket. FrillSECTION B (20 MARKS) 22. (a) Procedure for cleaning a plain wooden food storage cupboard.   Remove (½) all foods from the storage cupboard. Remove (½) any stains from the door, wall and shelves using warm soapy water (½). Dust (½) the outside surface, paying attention to the handles. Dust and then scrub (½) the shelves using warm soapy water (½) and a soft brush or cloth (k›}. Rinse thoroughly (½) using a cloth wrung out of warm water (½) until all soapy water has heen completely removed. Line (½) the shelves with clean paper or lining material. (b)Procedure for weekly cleaning a cement pit latrine floor.  High dust (½) to remove cobwebs. Remove (½) the latrine cover, clean by scrubbing (½) it using hot soapy water (½) and a toilet scrubbing brush (½) Rinse (½) in hot (½) then cold (U) water into which a disinfectant (½) has been added. Dry (½) thoroughly. Scrub (½) the floor using a scrubbing brush and hot soapy water (½). Rinse (½) with hot (½) and then cold (½) water to remove dirt and soap. (c) Procedure for washing her woollen sweater.  Frisk (½) the pockets. Take the measurements (½) Using warm soapy water(½), wash the sweater by kneading and squeczing method without lifting (½) the sweater out of the water. Rinse (½) in warm water severally to remove the soap. Squeeze (½) out as much water as possible, roll (½) the sweater in a clean dry towel (½) and squeeze (½) further to remo› e excess water. Lay (½) the sweater on a flat surface (½) under the shade(½) Confirm the size and shape(½)SECTION C (40 MARKS) 23. (a) Advantages of planning meals in a family.   Balanced to meet the dietary requirements of all the family members. Presented and served attractively to stimulate appetite and enjoyment. Adequate for the family members to get satisfied. Meet the individual preferences to encourage them to eat. Enables ingredients to be bought in bulk thus saving cost.(b) General rules to be observed when drying foods ready for storage.   Use clean hands, equipment and water. This will prevent any form of contamination of the foods. Use fresh foods that are in good condition. When sun drying foods, cover the food with mesh or netting material to prevent dust, flies, insects or pests from contaminating 1t. Do not dry foods directly on the ground. Instead spread them on a clean surface or material. Store dried foods in tightly closed containers away from pests, dirt and moisture.(c) Ways of advertising a new recipe developed.   Social media — social sites like facebook, twitter, Instagram, whatsapp can be used to advertise the new recipe. Word of mouth — the recipe can be given to students, teachers, family to advGrtise by word of mouth. Print media — the recipe can be advertised in newspapers, school magazines, journals, brochures and leaflets. Science fairs — the recipe can be advertised during school science fairs.

Marking Scheme KCSE 2021 Home Science Paper 3 (441/3) 1. PLAN Recipes — Availability (4x½) — Correct quantity (4x½) (enough for one) — Appropriate choice (for the age) Order of work — Availability — Proper sequencing List of foodstuffs — Availability — Adequacy (enough for one) — Appropriateness List of equipment — Availability — Adequacy — Appropriateness   2. PREPARATION AND COOKING Correct procedure for preparation — Item 1 — Item 2 — Item 3 — Item 4 (nutritious drink) Correct procedure for cooking — Item 1 — Item 2 — Item 3 — Methods of cooking (at least two) Quality of results (colour, texture I, taste, consistency) — Item 1 — Item 2 — Item 3 — Item 4 (nutritious drink) 3. PRESENTATION Utensils — Appropriate — Clean Tray setting — Well laundered (1) and laid (1) tray cloth — Fresh flower arrangement available — Correct set up of cutlery and glassware (1) laid at the right position (1) for one person. — Tray not congested Meal presentation — Portion enough for one — Appropriate for the age — Colourful (variety of colours) — Attractive (arrangement of the food on the plate) Hygiene — Food hygiene — during preparation — during cooking — Kitchen hygiene — during preparation — during service — Personal hygiene — when handling food — grooming 4. ECONOMY OF RESOURCES Use of water — Taps closed when not in use — No spillages of water Food — No excess food peelings — Utilise all food ordered Materials — Using materials for the right purpose — No wastage (use of excess materials) Fuel — Simmering when necessary — Switching on and off source of fuel appropriately Clearing up — “Clearing as you go” during the practical session — After work