- Planning session – 30 minutes
- Practical session – 1¼ hours
INSTRUCTION TO CANDIDATES
- Read the test carefully.
- Write your name and index number on every sheet of paper
- Text books and recipes may be used during the planning session.
- You will be expected to keep to your order of work during the practical session.
- You are only allowed to take your reference materials at the end of the planning session.
- You are not allowed to bring additional notes to the practical session.
QUESTIONS
THE TEST
Your cousin who is an Athlete is coming home for supper after a whole day’s practice in readiness for the following days competitions .
Using all the ingredients listed below ,plan ,prepare, cook and present a suitable one course dinner for the two of you.
Include a refreshing drink.
Ingredients
- Maize meal flour/Wheat flour /Rice
- Beef /Green peas/Beans
- Fruits in season
- Fat/Oil
- Tomatoes
- Carrots
- Onions
- Salt
- Sugar
- Capsicum
- Dhania
- Green leafy vegetables /Cabbage
PLANNING SESSION - 30 MINUTES
For each task listed below ,Use separate sheets of paper and make duplicate copies using carbon paper.
Proceed as follows:
- Identify the dishes and write the recipes
- Write your order of work
- Make a list of food stuff and equipment you will require
Marking Scheme
S/NO |
AREAS OF ASSESSMENT |
ACTUAL |
SCORE |
1. |
PLAN
Order of work
List of foodstuff and equipment
|
4 1 1 1 1 1 1 1 |
|
SUB TOTAL |
11 |
||
2. |
PREPARATON AND COOKING
Quality of results
|
2 2 2 2 2 2 2 2 2 |
|
SUB TOTAL |
18 |
||
3 |
PRESENTATION
HYGIENE
|
2 1 2 1 1 1 2 1 1 1 |
|
Sub Total |
13 |
||
4. |
ECONOMY OF RESOUCES
|
1 1 1 1 |
|
Sub Total |
04 |
||
5. |
CLEARING UP
|
2 2 |
|
Sub Total |
04 |
||
GRAND TOTAL |
50 |
||
Final Mark –Actual total divide by 2 |
25 |
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