Free School Management System
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SECTION A (40 Marks)This section is compulsory.
-Substance taken ½ to relief pain /ailment.½
- Written statement (1) by a seller/manufacturer that a particular item is of good quality (1) or in good working condition.
-Are not physical mature to carry pregnancy.
-It endangers her life and that of the baby.
-It interferes with their schooling.
I. Sterile galise - use to dress wounds.
II. Triangular sling - use to support fractures.
-Maize cobs .
-The foods are easily digest / soft.
-Flavour not lost.
-Nutrients not lost
-Other dishes can be cooked at the same time.
-Ironing / pressing.
-They inform consumers on new products / services.
-Create competition among firms.
-Consumers are able to make informed choices when buying goods and services.
-Consumers are able to identify products and services.
-They increase the sales of goods and services.
-Substance eaten(1) to nourish(1) the body.
-Application of heat / sterilization.
-Removal of water / moisture.
-Exclusition of oxygen / exclusition of air.
-Freezing / reduction of temperature.
-Addition of microbial substances
-Bio- gas .
-Sea food .
-Crowns of sleeve.
-Wrist of sleeve.
-Yokes of dresses / skirts.
-High temperature warms the mixture making the air raise before it is time to cook , thus it does not raise well on cooking.
SECTION B (20 Marks)
a) Explaining the procedure of cleaning a chopping board.
- Collect equipment and materials to save time.
- Dust the surface to remove dirt.
- Clean using water and a detergent to keep clean.
- Clean using a brush following the grains to maintain the grains.
- Rinse in warm water to remove detergent and dirt.
- Finally, rinse in cold water to refreshen the wood.
- Stand it to drain.
- Leave to dry completely/ wipe with a cloth to remove further moisture.
- Store well to keep away from dirt.
- Clean equipment and store for future use.
b) Procedure of cleaning an enamel mug that has been used to take porridge.
- Rinse ½ the porridge
- Wash ½ in warm ½ soapy water using a sponge.
- Rinse ½ with warm ½ water well ½
- Dry ½ with a clean cloth ½
- Store ½ well.
c) Procedure of finishing a white cotton handkerchief after washing .
- When slightly ½ dry ½ / (incase it is completely dry dampen ½ .
- Use hot iron to iron ½ the handkerchief.
- Air ½ out.
- Fold ½ well ½
- Store ½
- Clear ½ the equipment used and store ½
SECTION C (40 Marks)Answer only two questions
(a) Psychological changes which occur in the body of an elderly person affecting the diet.
- Loss of teeth.
- Low rate of metabolism.
- Reduced sense of taste and smell.
- Reduced physical activity.
- Decreased rate of absorption.
- Decreased level of acidity of gastric juice.
b) Qualities of a well made zip opening:
- It is neatened at the base.
- It is strengthened at the base.
- It is long enough to allow for removal and putting on.
- Both sides of the seam are equal in length.
- The zip lies flat onto the garment when closed.
(c) - Different ways in which a hemline can be finished.
-Use of lace.
-Use of frill.
-Use of ribbon.
-Use of tape.
(d) Preparation of a peterpan collar without an interfacing and leaving it ready for attachment.
-Place the two pieces of collar R.S(½) together.
-Matching(½) the fitting lines, notches &edges.
-Pin(½) and tack(½) along the stitching(½) line leaving the lower edge(½) free.
-Remove pins(½) and stich along the tacking(½) .
-Remove tacks(½) and trim(½) the seam allowance.
-Ship(½) the cume.
-Turn collar R.S(½) out ensuring a knife edge.
-Tack(½) around the edge(½) of collar.
-Press(½) collar flat(½).
a)Importance of breast feeding a baby
-Contain all nutrients in their correct quantities
-Colostrum ( first milk) contains antibodies which protect the child against diseases
-Assist the mothers uterus to heal and come back to normal size and position
-Is clean and free from germs
-Always at the right temperature hence saves on time and energy
-Enhance the bond between the mother and the child
b)Factors leading to mother’s inability to breastfeed
- Inverted nipples
-Unavailability due to work
-HIV / AIDS positive
c)marking a French seam
- Place(½) two pieces W.S facing while R.S(½) out
-Tack(½) matching(½) raw edges and fitting lines
-Machine(½) along the tacking
-Trim(½) turning to 3mm
-Turn(½) work to W.S(½) and knife edge
-With R.S(½) together ,pin(½) and tack(½) along the fitting lines
-Stitch(½) along the tacking
-Remove tacking(½) and press(½) over ice back of garment
a)Method of neatening an open seam
-Machine edge stitching
-Machine zig zag
b)Habit training taught to a child of between 2 – 5 years
-use of toilet
-use of polite language e.g “excuse me,” “may I,” “please,” saying “thank you”
-washing hands after visiting the toilet
-washing hands before eating
-Being considerate and polite
c)Main colour scheme used in interior decoration
i)Monochromatic colour scheme - Use of one colour plan together with their shades and tints e.g blue , navy blue or sky blue
ii)Analogous colour scheme - Is the use of colour next to each other in the colour wheel e.g violet and yellow , green and red
iii)Triad harmonies -Use of colour which are equidistance from each other in the colour e.g blue , violet , green ,yellow and orange
d)Making a continuous wrap opening
Strip placed on R.S of the opening
Strip hemmed in positions
-Make a slash(½) at the position of the opening
-Cut a strip(½) of fabric.
-Pull(½) apart the edges of the opening to lie on a straight line
-Place(½) R.S of strip to the R.S of opening raw edges(½) together
-Pin(½) , tack(½) and stitch 6mm from the raw edges
-Tack(½) on the W.S tapening towards the base of the opening
-Remove(½) tacking and press(½)
-Neaten(½) the free edges of the strip and fold(½) over the raw edges
-Hem(½) on the row of stitches or machine into position
-Fold(½) back the finished strip to the W.S of the garment
-Leave(½) the collect side of strip to lie flat(½) to form an overwrap
-Top stitch(½) the base to reinforce it