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Home Science Paper 1

SECTION A (40 Marks)

This section is compulsory.


1 marks




2 marks



1 marks


-Substance taken ½ to relief pain /ailment.½

2 marks


- Written statement (1) by a seller/manufacturer that a particular item is of good quality (1) or in good working condition.

2 marks


-Are not physical mature to carry pregnancy.

-It endangers her life and that of the baby.

-It interferes with their schooling.

2 marks


I. Sterile galise - use to dress wounds.

II. Triangular sling - use to support fractures.

2 marks



-Rick rag.


-Bras binding.

2 marks


-Egg shells.




-Rough leaves.

-Maize cobs .

2 marks


-The foods are easily digest / soft.

-Flavour not lost.

-Nutrients not lost

-Other dishes can be cooked at the same time.

2 marks


- Wringing



-Ironing / pressing.

2 marks


- Chimney.



-Vents .

2 marks



-Preparing food



2 marks





2 marks


-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.

2 marks


-Substance eaten(1) to nourish(1) the body.

2 marks


-Application of heat / sterilization.

-Removal of water / moisture.

-Exclusition of oxygen / exclusition of air.

-Freezing / reduction of temperature.

-Addition of microbial substances

2 marks



- Electricity.


-Charcoal .

-Bio- gas .


2 marks


-Sea food .

-Table salt.

-Vegetables .

2 marks



-Crowns of sleeve.

-Wrist of sleeve.

-Yokes of dresses / skirts.

2 marks


-High temperature warms the mixture making the air raise before it is time to cook , thus it does not raise well on cooking.

2 marks

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

20 marks

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.


-False hem.


-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).

20 marks


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

-Readily available

-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

-Successive births

-Unavailability due to work

-HIV / AIDS positive

-Multiple births

-Severe illness

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

-Press(½) open

-Turn(½) work to W.S(½) and knife edge

-With R.S(½) together ,pin(½) and tack(½) along the fitting lines

-Remove(½) pins

-Stitch(½) along the tacking

-Remove tacking(½) and press(½) over ice back of garment

20 marks


a)Method of neatening an open seam

-Machine edge stitching

-Loop 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

20 marks

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