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KCSE CLUSTER TEST 14

Home Science Paper 1

SECTION A (40 Marks)

Answer all the questions in the section in the spaces provided
1.

Suggest two reasons for blanching vegetables before drying to preserve (2mks) ................................................................................................................................................. .................................................................................................................................................

2 marks

2.

Give two signs in an individual that indicate iron deficiency in the body. (2mks)

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2 marks

3.

. Mention two uses of coriander in cookery. (1mk)

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1 marks

4.

State two reasons why bicarbonate of soda is not commonly used in flour mixtures. (2mks) ................................................................................................................................................. .................................................................................................................................................

2 marks

5.

Define the following terms as used in foods; (2mks) a) Nutrition

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b) Food nutrients

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2 marks

6.

. Define food fortification; (2mks)

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2 marks

7.

State three pieces of information expected on a product certified by Kenya Bureau of Standards. (3mks) ................................................................................................................................................. ................................................................................................................................................. ................................................................................................................................................. ................................................................................................................................................

3 marks

8.

8. Mention three factors affecting the expectant mother which may influence the unborn baby later in life. (3mks) ................................................................................................................................................. ................................................................................................................................................

3 marks

9.

Mention the safety precautions to observe to make a bathroom safe. (2mks) ................................................................................................................................................. ................................................................................................................................................. ................................................................................................................................................

2 marks

10.

. State two considerations to make when choosing cleaning agents. (2mks) ................................................................................................................................................. ................................................................................................................................................. ................................................................................................................................................

2 marks

11.

. Identify any two measures that lead to proper maintenance of clothes. (2mks) ................................................................................................................................................. ................................................................................................................................................. ................................................................................................................................................

2 marks

12.

Hard water has some characteristics which make it unsuitable for laundry. State two of these. (2mks) ................................................................................................................................................. ................................................................................................................................................. .................................................................................................................................................

2 marks

13.

Explain the meaning of the following terms as used in colour. (3mks) a) Value ........................................................................................................................................... ..........................................................................................................................................

b) Tint

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c) Shade

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2 marks

14.

State two functions of sebum. (2mks)

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2 marks

15.

Mention four ways of identifying textile fibres. (2mks)

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2 marks

16.

. State two general rules to observe when working openings. (2mks)

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2 marks

17.

State two qualities of a well-constructed cuff. (2mks)

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2 marks

18.

List down two qualities of well made, tucks. (2mks)

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2 marks

19.

Give functions of the following equipment used in needlework. (2mks)

a) Measuring card

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b) Stiletto

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2 marks

SECTION B (20 Marks)

Answer question 20 in the spaces provided
20.

Your mother has left you in charge of the home while she visits a sick relative.

a) Describe how you would clean the sitting room polished floor. (8mks)

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b) Write down the recipe for preparation of full strength boiling water starch. (8mks) ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ........................................................................................................................................... ..........................................................................................................................................

c) Clean a water glass with a milk stain. (4mks)

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20 marks

SECTION C (40 Marks)

Answer all the questions in the section in the spaces provided
21.

(a) Identify seven general rules to be observed when using drying as a method of food preservation. (7mks)

(b) What role has antenatal care played in reduction of infant mortality in Kenya? (Give 6 points) (6mks)

(c) Outline the procedure of making a hem on a skirt or pair of trousers. (7mks)

20 marks

22.

. (a) Why should vitamin C (Ascorbic acid) be included in our diet? (5mks).

(b) Explain four factors on choice of fabric for soft furnishings. (8mks)

(c) Describe the procedure of working a French seam on a garment. (7mks)

20 marks

23.

. (a) With reasons in each case, give the four general rules in pastry making. (8mks)

(b) State five methods of disposing refuse at home. (5mks)

(c) Describe the procedure of preparing and setting in a plain sleeve. (7mks) ................................................................................................................................................. ................................................................................................................................................. ................................................................................................................................................. ................................................................................................................................................

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20 marks

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