Home Science Questions and Answers - Grade 7 End Term 1 Exams 2023 Set 1

QUESTIONS 

1. State two reasons why the study of Home Science is important. (2 marks)
2. Mention two ways in which one can minimise nutrient loss during food preparation. (2 marks)
3. Differentiate between blanching and parboling. (2 marks)
4. What is frying? (1 mark)
5. Why do we cook some foods before eating? (3 marks)
6. Why is it not advisable to add Magadi soda to vegetables when cooking? (1 mark)
7. State the importance of supplementation of nutrients in a person's diet. (1 mark)
8. Combining of foods that have different nutrients during preparation and cooking so as to improve their nutritive value is called __________________________(1 mark)

Study the following picture and answer the questions 9 and 10.

9. Identify the method of cooking shown in the picture. (1 mark)
10. Give two examples of foods that can be cooked using the method shown in the picture. (2 mark)
11. Apart from cooking foods in their skins, mention three other ways of conserving nutrients in food during cooking. (3 marks)
12. Mention two examples of each of the following small kitchen tools and equipment. (3 marks)
    
    1. Lifting tools
    2. Turning tools
    3. Traditional tools
13. Which small kitchen tool is described below? (1 mark)
    It is used to cook foods in shallow cooking oil. They are usually made from aluminium. Many of its kind have a handle. It is common in many households.
14. Copy and complete the following table to explain two ways of cleaning and caring for the kitchen tool you identified in question 13. (4 marks)
    

    Cleaning	Care

15. Mention two kitchen tools and equipment used shaping and moulding foods. (2 marks)
16. Identify three factors one should consider when buying small kitchen tools and equipment. (3 marks)
17. List two safety measures to consider when handling cutting tools and equipment in the kitchen. (2 marks)
18. Why is it important to improvise some of the kitchen tools and equipment? (2 mark)

Study the following picture and answer the questions 19 and 20.

19. Identify the method of cooking that requires the use of the following cooking equipment shown in the picture. (1 mark)
20. Mention two kitchen tools and equipment needed when cooking using the equipment shown in the picture. (2 marks)
21. Name two safety clothing one with needs when cooking using the equipment shown in the picture. (2 marks)
22. Identify three factors to consider when buying goods and services at household- level. (3 marks)
23. Identify two methods of buying household goods and services from various sale outlets. (2 marks)
24. Give two reasons for carrying out comparative shopping when buying household goods. (2 marks)
25. In which ways can one save income when buying household goods and services?   (2 marks)

MARKING SCHEME

1.  
   1. It enables one to gain knowledge and skills on personal hygiene.
   2. It promotes care for the environment
2.  
   1. Choose fresh foods that are not over-ripe, bruised, cut, dry
   2. Wash vegetables before cutting. 
   3. Reduce soaking or washing time 
3. Blanching is a way of cooking where food, usually vegetables or fruits, are immersed in bolling water, removed after a brief, timed interval and plunged into Iced water or placed under cold running water to st the cooking process to enable conservation of nutrients before storing for future use.
   Parbolling involves partly bolling food.
4. Cooking food in hot fat or oil, typically in a shallow pan
5.  
   1. To soften them.
   2. To Improve their flavour.
   3. To make them easy to digest.
   4. To preserve it.
6. It makes them lose essential vitamins.
7. This is using products Intended to give you nutrients that might be lacking from your diet.
8. Food enrichment
9. Steaming
10. Spinach, kales, fish, green malze
11.  
    1. Use recommended amounts of water when cooking vegetables.
    2. Cook vegetables in their own water while covered and on low heat.
    3. Cook vegetables as soon as you chop them.
    4. Cook food until it is tender.
    5. Cover cooked food to avoid contamination.
12.  
    1. Scoop spoons, dessert forks and fish slicers
    2. Tongs, spatulas, solid tumers and cooking forks
    3. Calabashes, gourds and wooden spoons
13. Frying pan
14. 
    

    Cleaning	Care
    Wash in warm soapy water	Do not use soap with alkalis
    Rinse thoroughly	Do not scratch with abrasive scouring pads.
    	Avoid sudden changes in the temperature of the washing water.

15. Rolling stick or pin and rolling board, cookie cutters, piping bag, cakes
16. Price, budget, quality of the item to buy. use of the item, availablity
17.  
    1. Always hold them by their handle.
    2. Wash them in clean, clear water to avoid accidents.
    3. Use them correctly and for their Hightful purpose.
    4. Always store them in lockable! drawers, or away from the reach of children.
18.  
    1. It makes use of resources avallable in the environment.
    2. It utilises locally available materials that could have gone to waste.
    3. It promotes our creativity and Innovation.
    4. It can be a source of income for those who can improvise and sell.
19. Grilling
20. Long handled spatula, grill cleaning brush, basting brushes, sturdy grilling tongs, meat chopping wood plank or carving board, grill basket tools for adding spices or oiling the meat.
21. Grill mitts, grill apron
22.  
    1. Availability of funds.
    2. Tastes and preferences.
    3. Availability of the goods
    4. Expiry date
    5. Substitute products
23.  
    1. Buying using cash
    2. Buying on credit
    3. Buying using mobile money
    4. Using barter trade
24.  
    1. To identify the best or cheaper prices for the goods or services to buy.
    2. To find out different places where goods are sold.
    3. To obtain best quality products 
    4. To get places where after sales services can be offered
    5. To get the best customer service or treatment
25.  
    1. Budget before going out to buy.
    2. Planning ahead will help you limit your purchases.
    3. Buy used, refurbished or older models.
    4. Buy what you urgently require first.