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/potatoesCooking oilSaltSugar Beef/peasCarrotsTomatoesCabbage/green leafy vegetables OnionsDhania Green pepperFruits 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
RecipesAvailability (4 X ½)Correct quantity (4 X ½) (enough for two)Appropriate choice (for the age)
Order of workAvailabilityProper sequencing
List of foodstuffsAvailabilityAdequacy (enough for two)Appropriateness
List of equipmentAvailabilityAdequacyAppropriateness 1
2. Preparation and Cooking
Correct procedure for preparationItem 1 (carbohydrate)Item 2 (protein)Item 3 (vegetables)Item 4 (nutritious drink)
Correct procedure for cookingItem 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
UtensilsAppropriateClean
Table layoutWell laid tableclothCentre piece (mark by impression)Correct set-up cutlery and glassware (1) laid at the right position (1)Accompaniments (salt and pepper shakers)
HygieneFood hygiene — during preparationduring cookingKitchen hygieneduring preparationduring servicePersonal hygienewhen handling foodgrooming
4. Economy of Resources
Use of watertaps closed when not in useno spillages of water
Foodno excess food peelingsutilises all food ordered
Materialsusing materials for the right purposeno wastage (use of excess materials)
Fuelsimmering when necessaryswitching on and off source of fuel appropriately
Clearing up“clearing as you go” during the practical sessionAfter work