KCSE 2021 Home Science Paper 3
THE TEST
You are staying with your 10 year old brother who is recovering from an illness. Using the ingredients listed below:
1. Prepare, cook and present a one course meal for him, using at least two cooking methods.
2. Include a nutritious drink.
3. Use tray service.
Ingredients:
— Beef/chicken/green peas
— Carrots
— Onions
— Potatoes/rice
— Milk
— Margarine
— Green leafy vegetables
— Tomatoes
— Dhania
— Green pepper/capsicum
— Oil/fat
— salt
— Fruits in season
— sugar
PLANNING SESSION — 30 minutes
Use separate sheets of paper for each task listed below 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.
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