List four favourable conditions for the growth of micro-organisms in food spoilage.

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Name two types of anaemia.

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Why is breakfast considered the most important meal of the day

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State two disadvantages of baking foods.

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Differentiate between trimmings and trimming in clothing construction. (2 marks) ………………………………………………………………………………………………………… ………………………………………………………………………………………………………… …………………………………………………………………………………………………………

State three advantages of advertising on a bill-board.

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State three benefits of breastfeeding.

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ii. ………………………………………………………………………………………

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List four items in a first-aid kit that can be used to manage a sprain.

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State two grooming habits that can prevent skin diseases. (2 marks)

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Name three factors to consider when buying a house.

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Give two desirable characteristics of plastics. (2 marks)

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State two disadvantages of dry –cleaning in laundry work.

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ii. ………………………………………………………………………………………

Give the major classification of fibres. (2 marks)

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State two functions of facings in clothing construction.

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ii. ………………………………………………………………………………………

Name four methods of transferring pattern markings from paper pattern to fabric.

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ii. ………………………………………………………………………………………

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List three mechanical methods of incorporating air in flow mixtures.

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ii. ………………………………………………………………………………………

iii. ………………………………………………………………………………………

Define the following terms. (2 marks)

(a). Raising agent

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(b). Batter

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Give reasons why food should be covered while cooking (2 marks)

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ii. ………………………………………………………………………………………

iii. ………………………………………………………………………………………

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Arrange the following in an order of menu.

-Fruit salad, chapatti, stewed liver, fried cabbage.

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Your parents are out on job and have asked you to prepare for visitors who will be coming over the weekend.

a. Outline the procedure you will use to clean contaminated, muddy water safe for drinking. (6 marks)

b. Describe how you would launder a loose coloured cotton T. shirt. (9 marks)

c. Outline the procedure for cleaning a plain wooden rolling board. ( marks)

(a). Giving a reason in each case, state four hygiene practices in the kitchen.(8 marks)

(b). Explain four points to consider when planning meals for an invalid who is bedridden. (8 marks)

(c). Giving a relevant example in each case, differentiate between substitute and complimentary products. (4 marks)

Use the sketch of the bodice below to answer the following questions.

(a). (i). State six methods of dispersing fullness in the bodice shown above.(3 marks)

(ii). Apart from the dispersal of fullness symbols, indicate six pattern marking on the sketch above. (6 marks)

(b). Describe steps to follow when making pin tucks. (5 marks)

(c). Explain three finishing process carried out during laundry. (6 marks)

(a). Identify six qualities of aluminum that make it suitable for making kitchen equipment. (6 marks)

(b). Highlight six signs of a child suffering from Marasmus. (6 marks)

(c). State three qualities of a well made in-seam pocket. (3 marks)

(d). Outline the procedure of making an open seam (5 marks)