Home Science Paper 3 Questions and Answers - Royal Exam Series Post Mock Trial Exams 2022

HOME SCIENCE
PAPER 3

INSTRUCTIONS TO CANDIDATES

Read the test carefully.
No stationery is provided.
Textbooks and recipes may be used during the planning session as reference materials.
You will be expected to keep your order of work during the practical session.
You are only allowed to take away your reference materials at the end of the planning session
You are not allowed to bring additional notes to the practical session.

THE TEST

You are taking care of your nursing Aunt. Use all the ingredients listed below to prepare, cook and
serve;

A beverage with an accompanying snack for her 10 o’clock.
A one-course lunch for both of you.

Ingredients

Rice/maize flour
Milk
Capsicum
Sugar
Tomatoes
Green leafy vegetable
Cooking oil/fat
Salt
Tea leaves/cocoa
Onions
Coriander leaves
Beef/chicken/green grams/lentils
Bread/scones
Seasonings/spices

PLANNING SESSION – 30 MINUTES
Use separate sheets of paper for each task listed below and carbon paper to make duplicate copies. Then
proceed as follows;-

Identify the food items and write down their recipes.
Write down your order of work.
Make a list of foodstuffs, materials and equipment you will require.

Marking Scheme

	AREAS OF ASSESMENT	MAXIMUM SCORE	ACTUAL SCORE	REMARKS
1	PLAN: RECIPES: Availability Correct qualities Suitability of menu ORDER OF WORK Availability Correct sequencing Dove tailing LIST OF FOOD STUFFS AND EQUIPMENT Availability Adequacy Appropriateness	. . . 2½ 2½ 2½ 1 1 1 1 1 1
Sub Total		13½
2	PREPARATION Correct Procedure -Item -Protein dish -Carbohydrate dish -Vegetable dish -Item 2(Beverage) -Item 3( Accompanying snack) Method of cooking( at least 2) Quality of results - Item 1 main meal -Carbohydrate - Protein -Vegetable -Item 2 ( Beverage) - Item 3 ( Accompanying snack)	. . . . 1½ 1½ 1½ . 1 1½ . 1 . . 1 1 1 1 1
Sub Total		13
3	PRESENTATION One course meal, beverage, accompanying snack Utensils -Appropriateness -Cleanliness -Correct table setting for two -Clean(½) Well pressed (½) table cloth -Presence of centre piece (½) Correct quantities of food served -One course meal -Beverage -Accompanying Garnishing General impression -Item 1 one course meal -Item 2 Beverage -Item 3 Accompanying snack Table condiments salt shaker, serviettes, toothpicks
Sub Total		16½
4	GENERALLY Hygiene -Personal -Food -Kitchen Economy of resources -Water -Food -Fuel Materials Clearing up -During work -After work
Sub Total		7
Total		50 ÷ 2	25