Home Science Paper 3 Questions and Answers - Term 3 Form 3 End Exams 2023

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Instructions to candidates

PLANNING SESSION 30 minutes

PRACTICAL SESSION 1 hour

Read the test carefully.

Text books and recipes may be used during the planning session as reference materials.

You will be expected to keep to your order of work during the practical session.

At the end of planning session you will only carry out your reference materials.

You are not allowed to bring additional notes to the practical session

THE TEST

You have woken up late over the holiday and want to quickly prepare something for breakfast. Using all the ingredients listed below, prepare, cook and present a beverage and two breakfast items for yourself.

Ingredients
Eggs                     Wheat flour
Salt                       Milk
Oil                         Tomatoes
Sugar                    Tea leaves/Cocoa
Dhania/spring onions

PLANNING SESSION- 30 minutes

Use separate sheets of paper for each task listed below and a carbon paper to make duplicate copies. Then proceed as follows:

  1. Identify the dishes and write down the recipes;
  2. Write down your order of work;
  3. Make a list of foodstuff, materials and equipment you will require.

                                                                                 MARKING SCHEME

   AREA OF ASSESSMENT  MAXIMUM
 SCORE
 ACTUAL SCORE  REMARKS
 1.

 PLAN OF WORK

  • Identification of tasks (1)
  • Logical sequence of tasks (2)
  • Timing of activities (2)
  • Dovetailing of activities (1)
  • Recipes well written (2)
  • Appropriate list of requirements (2)
  10    
      10    
 2.

 PREPARING AND COOKING OF BREAKFAST ITEMS

 Manipulative skill for:

  • Item 1 (3)
  • Item 2 (3)
  • Beverage (1)

Correct cooking of

  • Item 1 (2)
  • Item 2 (2)
  • Beverage (2)

  7

 

 

 

 6

   
      13    
 3.

 QUALITY OF RESULTS

  • Item 1 (3)
  • Item 2 (3)
  • Beverage (1)
  7    
      7    
 4.

 SERVING AND PRESENTATION

  • Use of clean (1) well pressed (1) tablecloth
  • Use of clean (1) serving dishes
  • Cooked items correctly presented (1)
  • Beverage correctly served (1)
  • Dishes not smudged (1)
  • Appropriate centre piece (1)
  • Overall look of the table (3)
 10    
     10    
 

 GENERAL

  • Hygiene
    - Personal (1)
    - Food (1)
    - Equipment (1)
  • Economy of resources
    - Water (1)
    - Food (1)
    - Fuel (1)
  • Clearing up
    - During work (2)
    - After work (2)

 3

 

 3

 

 

 

 4

   
     10    
   Grand total to be divided by 2  50
  2 
   
   FINAL SCORE  25    
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