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

QUESTIONS

1. Grade seven learners defined the term Home Science as a subject. Write the correct answer.   (1mks)
2. Grade seven Home Science teacher wrote the importance of studying Home Science. Outline five   (5mks)
3. Linet listed career opportunities in Home Science. Give four career opportunities she listed. (4mks)
4. Suggest five income generating activities in Home Science.    (5mks)
5. Amos taught chefs in a hotel on guidelines for nutrient conservation during food preparation. Outline five guidelines.    (5mks)
6. You have been asked to give the meaning of the term 'blanching.' Write the correct meaning. (1mk)
7. To conserve food nutrients in vegetables that can be destroyed by exposure to air, heat and light, we need to observe the 3Rs of nutrients conservation. Outline the 3Rs of nutrient conservation. (3mks)
8. Briefly explain the meaning of the following terms as used in Home Science.                       (3mks)
   1. Food enrichment
   2. Food fortification
   3. Supplementation of nutrients
9. Give two examples of each of the following types of vegetables.  (12mk)
   
   1. Stem vegetables
   2. Seed vegetables
   3. Flower vegetables
   4. Fruit vegetables
   5. Leafy vegetables
   6. Root vegetables
10. You want to cook kales. Outline five safely precautions that you should observe during preparation and cooking of the vegetable.
    (5mks)
11. Home Science teacher brought some vegetables that can be eaten raw. List two vegetables that he might have carried.   (2mks)
12. Caren carried the tool below to school.
    
    Name the tool she carried ________________________ (1mk)
13. Suggest one method that you can use to educate other learners in the school health club on various methods of conserving nutrients in vegetables.                  (1mk)
14. Give a reason why reheating vegetables should be avoided.        (1mk)
15. Identify one nutrient that is always added to table salt so as to enrich it.                      (1mk)

MARKING SCHEME

1. Home Science is the learning area that promotes personal and family development in order to improve the quality of life.
2.  
   • Enables us to know how to repair and maintain clothes.
   • Enables us to know various methods of cooking food.
   • Helps us acquire knowledge on how to select nutritions foods that improve our health.
   • Helps us develop positive attitudes and values on good grooming.
   • Enables us acquire knowledge that will help us get into careers associated with Home Science.
   • Enables us gain entrepreneurship knowledge that will help us ear income in future.
   • Helps us lead healthy lives.
   • Helps us learn how to take care of families.
3.  
   • Hospitality
   • Education
   • Fashion and design
   • Health
   • Entrepreneurship
   • Education
   • Nutrition
   • Social work
4.  
   • Repairing clothes.
   • Laundering garments.
   • Outside catering.
   • Baby sitting.
   • Making clothes.
   • Embroidering.
   • Crotcheting articles.
5.  
   • Peel fruits and vegetables thinly.
   • Wash fruits and vegetables under running water before cutting them.
   • Use a sharp knife to slice and cut fruits and vegetables into relatively large sizes.
   • Cut vegetables just before cooking
   • Wash fruits and vegetables thoroughly using cold water.
6. Blanching is dipping vegetables in extremely hot water for a short time then plunging them into cold water immediately so as to stop the cooking process.
7.  
   • Reducing the surface area of the food that is exposed.
   • Reducing the amount of water used in cooking.
   • Reducing cooking time.
8.  
   1. Food enrichment - This is addition of extra nutrients that are lacking in some foods during presentation and cooking.
   2. Food fortification - This is adding nutrients that are not found or are inadequate in the food.
   3. Supplementation of nutrients - This involves the use of products that supply nutrients that are missing in the diet or are required for a specific need.
9.  
   1. Celery, asparagus
   2. Lentils, peas
   3. Broccoli, cauliflower
   4. Cucumber, tomatoes
   5. Cabbage, kales
   6. Beetroot, carrots
10.  
    • Be careful when using a sharp knife.
    • Use kitchen gloves or pan holder to hold hot sufuria.
    • Tilt the lid away from yourself when uncovering food.
    • Prepare food in a well ventillated room.
    • Use chopping board to cut vegetables.
11. Carrots, onion
12. Grater
13.  
    • Creating simple posters.
    • Talking to them about methods of conserving nutrients in vegetables. ensure nutrients in vegetables
14. To ensure nutrients in vegetables are not lost.
15. lodine