HOME SCIENCE PAPER 1 - 2019 KCSE TAP TRIAL MOCK EXAMS (QUESTIONS AND ANSWERS)

SECTION A (40 MARKS)
Answer ALL Questions in the Spaces Provided 

1. Mention two ways of reducing a bulk in a seam.  (2mks)
2. Give two definitions of Home Science.                                    (2mks)
3. List four items in the house that can be recycled. (2mks)
4. State two functions of lamp shades in a living room. (2mks)
5. Fill the blank spaces in the table of immunization schedule provided. (2mks)
   

   Name of vaccine	Disease immunized	Mode of administration	Age at which it is given
   B.C.G.	Tuberculosis	(a)……………………..	(b) ……………………
   (c) …………….	(d)…………………	Rubbed on outer left arm	(e)……………………
   Yellow Fever	(f) …………………	Injection on right upper shoulder	(g)…………………….

6. Differentiate between kitchen hygiene and food hygiene. (2mks)
7. Give two qualities of a good sewing thread.            (2mks)
8. List four principles of underlying the preservation of food.                         (2mks)
9. Suggest two factors which may interfere with the family budget. (2mks)
10. Draw pattern symbols showing the following: (3mks)
    1. Seam line
    2. Double notch
    3. Place on fold.

11. What is a pastry? (1mk)
12. Mention two types of button holes.      (2mks)
13. Mention two dry methods of cooking.      (1mk)
14. List four stitches used to finish a hem.             (2mks)
15. Mention the four colour schemes that are used for interior decoration. (2mks)
16. List down three treatments that can be done during the rinsing stage. (3mks)
17. Give two advantages of a pressure cooker over a sufuria. (2mks)
18. Name two reflex actions during breastfeeding. (1mk)
19. Name three types of tucks. (3mks)
20. State two functions of sebaceous glands in the skin. (2mks)

SECTION B (20MKS): (COMPULSORY)
Answer question 21 in the spaces provided

21. You have been left with the responsibility of taking care of the house.
    1. Launder a viscose rayon blouse. (7mks)
    2. Describe the procedure of weekly cleaning of a bedroom. (8mks)
    3. Clean and sterilize a baby’s plastic cup. (5mks)

SECTION C (40MKS)
Answer any two questions from this section in the spaces provided.

22.  
    1. Explain how the following can affect a family’s nutritional status:             (6mks)
       1. Low income
       2. Ignorance
       3. Cultural and religious practices.
    2. State and explain four types of play and for each give one example of a suitable toy.    (8mks)
    3. Define the following terms: (4mks)
       1. Convenience food
       2. Food fortification
       3. Dehydrated food
       4. Accompaniment
    4. Explain two effects of late weaning. (2mks)

23.  
    1. Describe the procedure for attaching a waist band on a skirt.        (10mks)
    2. State and explain how you would improvise any three kitchen equipment(6mks)
    3. List down four temporary stitches.  (4mks)

24.  
    1. Discuss five points on why consumer should be protected.          (10mks)
    2. State four pieces of information a consumer may obtain from a product label.        (4mks)
    3. Explain three precautions to take when caring for the sick to avoid spread of infection.  (6mks)

MARKING SCHEME

1.  
   • Trimming
   • Layering
   • Pressing flat                                                                                                               
     (any 2x1 = 2mks)
2.  
   • Home science is an area of study which imparts knowledge, skills and attitudes necessary for the improvement on the quality of life for an individual, a family, a community and the nation.
   • It is study of household management.
   • It is an applied and integrated science which aims at improving the quality of life of the individual, family and community.               
     (any 2x1 = 2mks)
3.  
   • Plastic papers.
   • Old tins.
   • Plastic containers.
   • Carton box.                                                                                                                
     (any 2x1 = 2mks)
4.  
   • Enhance interior decoration.
   • Diffuse light.
   • Focus the light on an aspect of decoration or feature to be emphasized.                 (any 2x1 = 2mks)
5.  
   1. Injection – left forearm.
   2. At birth
   3. Measles
   4. Measles
   5. 9 Months
   6. Yellow fever          
   7. 9 Months                                                                                                                (any 3x1  = 3mks)
6.  
   • Kitchen hygiene – refers to cleanliness of surfaces, equipment and proper disposal of refuse.
   • Food hygiene – practices that safeguard against food contamination which lead to food poisoning and spoilage.       
     (any 2x1 = 2mks)
7.  
   • Strong to avoid cutting when sewing and for stitches to last long.
   • Colour of thread should match the fabric unless decorative for neatness.
   • The texture must match that of fabric for uniformity.
   • Thread should be colour fast to avoid fading.    (any 2x1 = 2mks)
8.  
   • Removal of water.
   • Exclusion of oxygen.
   • Freezing.
   • Adding sugar, salt, acid and chemical preservative. 
   • Application of heat  (any 2 x 1  = 2mks)
9.  
   • Loss of income.
   • Increase of income.
   • Inflation.
   • Lack of commitment to follow the budget.
   • Change of family or individual goals.
   • Emergencies e.g. sickness, harambees.  (any 2x1 = 2mks)
10. Pattern symbols
    1. Seam line
    2. Double notch 
    3. Place on fold
11. Pastry is a mixture of flour, liquid and fat made into a dough and filled e.g. short crust pastry.         (1 x 1 = 1mk)
12.  
    • Handworked / machine                     
    • Bound button holes.     
      (any 2 x 1 = 2mks)
13.  
    • Baking
    • Grilling
    • roasting                                                                                                                       (any 2x1 = 2mks)      
14.  
    • Hemming stitches
    • Slip hemming stitches
    • Herring bone
    • Shell hemming
    • Whipping stitches                                                                                                        (any 4 x ½ = 2mks)
15.  
    • Monochromatic colour schemes (one colour plan)
    • Complementary scheme.
    • Triad harmonies.                                                                                
    • Analogous                                                                                                                   (any 2x1 = 2mks)
16.  
    • Fabric conditioning.
    • Starching.Blueing.
    • Boiling.
    • Fixing colours using salt.                                                                                             (any 2x1 = 2mks)
17.  
    • Saves on time and energy.
    • Nutrients are retained.                                                                                                (any 2x1 = 2mks)
18.  
    • Proclatin reflex (milk secretion reflex)
    • Oxytocin reflex (milk ejection milk / milk let down reflex)                                         (any 2x1 = 2mks)
19.  
    • Pin tucks
    • Wider tucks
    • Shell tucks
20.  
    • Production of sebum which keeps the skin supple.
    • Produce sebum which makes the skin water proof.
    • Produce sebum which destroys disease causing micro-organism.                           (any 3x1 = 3mks)
      
      SECTION B (20 MARKS)
21.  
    1. Laundering a viscose rayon blouse.
       • Collect all the equipment required ½
       • Repair if necessary
       • Soak for a short time ½. Wring out of the soaking water ½.
       • Use warm ½ soapy water and kneading and squeezing ½ method of washing.
       • First rinse in warm water ½ to remove soap and dirt.  Final rise in cold ½ water to freshen.
       • Drip dry ½ under shade ½ secure with pegs ½
       • Iron on wrong side ½ to avoid formation of marks using warm ½ iron while still damp (½).
       • Air, fold and store appropriately. ½
    2. Procedure of weekly of a bedroom.
       • Collect all equipment necessary (½ )
       • Open windows to air he room. ( ½)
       • Strip (½) the bed and take the beddings and mattress outdoor to air. ( ½)
       • Take sheets and pillow case to launder ( ½)
       • Close the windows ( ½) to avoid raising of dirt ( ½)
       • Dust the ceiling ( ½) and clean the walls ( ½) sweep the floor methodically.
       • Clean the floor according to type (½), clean the windows (½) and mirror (½)
       • Make the bed (1mk)
       • Tidy up the room ( ½)
       • Clean up the equipment used and store appropriately (½).                                 (16 x ½ = 8mks)
    3. Cleaning and sterilizing a baby’s plastic cup.
       • Rinse in cold water (½) to remove dirt (½).
       • Wash in hot (½) soapy (½) water using a soft sponge / rag (½).
       • First rinse in warm water (½) to remove soap and dirt (½).  Final rinse in cold water (½) to freshen.
       • Sterilize (1) by boiling it for 10 – 20 min and keep it in boiled water or keep it in a sterilizing solution.
         
         SECTION C
22.  
    1.  
       1. Low income – lack of money to buy food lead to lack of adequate supplies of food leading to nutritional deficiency disorders.
       2. Ignorance – lack of information on healthy food lead to consumption of less nutritious food e.g. sodas, biscuits.
       3. Cultural and religious practices – this lead to prohibition of eating certain foods which are nutritious leaving people to eat less nutritious food.
    2. Short Notes
       1. Physical play – involve running, jumping, swimming, throwing, kicking suitable toys – ball, skipping rope.
       2. Imaginative play – play that children pretend to be parents, teachers etc. suitable toys – dolls, chalk and cardboard, food containers.
       3. Creative play – gives opportunity to the child to express his own ideas and feelings. suitable toys – dolls, model cars, houses, paints, colours, etc.
       4. Social play – they play together and learn how to cooperate, share and be honest .  suitable toys – balls, tyres, bicycles.
       5. Manipulative play – child co-ordinates the use of hands, eyes and brains. Suitable toys – rattles, building blocks.
    3. 1. Convenience food
          These are foods that have been either partially or completely processed by food manufacturers making them require little preparation or no preparation.
       2. Food fortification
          Introduction of a nutrient into a given food during manufacture.
       3. Dehydrated foods
          Food which moisture has been removed from, e.g. powder milk.
       4. Accompaniment
          Food served alongside others although they do not form part of the main meal e.g. carrot stick, bread rolls.
    4. Effects of late weaning
       • Malnourishment
       • Baby’s refusal to be weaned.
23. 1. Procedure of attaching a waistband on skirt.
       • Place the Rs of the waist band to the right side of the skirt along the waistline. (1mk)
       • Working from the wrong side of the garment, attach the underside of the band. (1mk).  Machine stitch. (1mk)
       • Fold over the free edge of the band along the fold line. (1mk).
       • Trim any surplus turning if necessary.(1mk)
       • Place this folded egde above the machine stitches.(1mk)
       • Hem in position or machine stitch (1mk) and attach fastening. (1mk)
       • The process may be reversed, and the turning done on right side of garment top stitched (1mk) pressing (1mk).
    2. Improvising kitchen equipment
       • Refrigerator  – charcoal cooler.
       • Steamer  - a sufuria with a tight fitting lid.
       • Grater – perforated tins.
       • Flour dredger – plastic container with perforated lid.
       • Oven – a debe placed with hot charcoal.                                                                   (2 x 3 = 6mks)
    3. Four temporary stitches
       • Even stitches
       • Long and short tacking
       • Diagonal tacking / basting
       • Thread marking
       • Tailors tacking.                                                                                                            (1 x 4 = 4mks)
24.  
    1. Five points on why consumers should be protected – To ensure:
       • That products and services are good quality so that consumers re not exploited with poor quality goods and low quality services.
       • That goods are of right quantity so that the right amounts are sold e.g. sale of underweight goods hence need of standards in measurements.
       • That prices charged on goods and services are fair because without price control, consumers could be overcharged.
       • Consumers get the right information to make informed choices and avoid spending on unessential products and services.
       • That the health of the consumer could be safeguarded e.g. expired goods, packaging materials should be safe.                (Total = 10mks)
    2.  
       • Name and address of a manufacturer.
       • Quantity by measure, weight or count.
       • Brand and name of product.
       • Manufacturing date and expiry date.
       • Direction for use.
       • Care and caution where applicable.
       • Nutrient contained by percentage especially food and medicine.
    3.  
       • Soak patient’s personal effects in disinfected water before washing to kill germs.
       • Repair patient’s clothing after disinfection and laundry and not before normal washing.
       • Person minding the sick should wear clean sterilized clothing e.g. mask, aprons and overcoats.
       • Handle cautiously anything stained by body fluids, wear gloves.
       • Room for the sick should be well-lit and adequately ventilated.
       • Pets and children should not be allowed in the room where the sick is sleeping.
       • Washed clothes should be dried outdoor where there is fresh air.
       • The person minding the sick should wash his / her hands frequently.
       • If tissue paper can be afforded, they are better for the sick to use than handkerchiefs.
       • Ensure that the patient is clean all the time.
       • Feeding equipment should be washed separately and disinfected.