Give four reasons for preserving food.
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State two aspects of development brought about by child play.
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Mention two desirable qualities of baking flour.
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Identify twopattern symbols that need not to be transferred after cutting out.
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Give two ways of disinfecting towels.
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Give two reasons for dry cleaning clothes.
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Give two reasons why corners of a bed are mitred.
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Identify two preparations done on fabric before cutting out.
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Give two reasons for covering food during cooking.
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Give two reasons why aluminum is commonly used to make kitchen utensils
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Give two reasons why it is preferable to include whole grain cereals inthe diet.
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List two stitches used in embroidery.
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State four factors which affect the efficiency of laundry soap.
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Differentiate between fastenings and opening.
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Define glazing as used in cookery.
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Give two ways of preventing scalds.
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Write down two desirable properties of acrylic fibres.
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Differentiate between thin batter and thick batter.
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List two examples of grease solvents used in laundry.
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Cleaning a wooden table with hot water is discouraged .Give two reasons for this
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Give two uses of eggs in cookery.
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Give any four factors that affect normal foetal development.
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Differentiate between sponging and spotting.
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State two ways of preventing hypertension.
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Give tworeasons for coating food.
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Identify two points to observe when buying fish.
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Give four reasons for including fruit salad in a meal.
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Give two reasons for needles breaking during stitching.
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Give one use of a bodkin
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What is a Bunion?
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Give two essential functions of phosphorous in the body.
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Identify two ways of managing kwashiorkor.
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State two factors that make electricity the preferred source of light.
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Identify two points to bear in mind when mending garments.
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Give two reasons why knots should not be used during stitching.
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Give two importance of “basting” in cookery.
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State two desirable qualities of a kitchen floor.
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Using the knowledge you have acquired in home science explain how to launder and clean the following items.
(a) A Nylon dress (7mks)
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(b). A neglected kitchen sink. (9mks)
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(c). A stained plastic cup. (4mks)
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(a) Give five functions of the Kenya Bureau of Standards (5mks)
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(b) Explain five ways of caring for ironing board (5mks)
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(c). Explain the working of a plain seam with the aid of clearly labeled diagrams (6mks)
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(d) Identify any four conditions that easily destroy vitamin C (4mks)
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(a) Outline the steps followed when making a budget. (5mks)
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(b)Identify five points to consider when selecting a laundry soap (5mks)
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(c) Using well label diagrams, explain the working of a French seam. (6mks)
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(d) Give four ways in which we can conserve nutrients during food preparation. (4mks)
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(a) List four pieces of information obtained from a product. (4mks)
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(b) Identify five points to consider when serving an invalid (5mks)
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(c) Explain the working of a machine fell seam (6mks)
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(d) Consumer education is important. Give five reasons why this is so. (5mks)
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