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Borabu Masaba District Mock-Homescience Paper 1 Question Paper
Borabu Masaba District Mock-Homescience Paper 1
Course:Secondary Level
Institution: Mock question papers
Exam Year:2012
Name………………………………………………………. Index No…………………/…….
School……………………………………………………… Date ………………………….…
Candidate’s Signature……………………………………
441/1
HOME SCIENCE
Paper 1
THEORY
JULY / AUGUST - 2012
TIME: 2 ½ HOURS
BORABU – MASABA DISTRICTS JOINT EVALUATION TEST– 2012
Kenya Certificate of Secondary Education (K.C.S.E)
441/1
HOME SCIENCE
Paper 1
THEORY
JULY / AUGUST - 2012
TIME: 2 ½ HOURS
INSTRUCTIONS TO CANDIDATES
(a) Write your name and Index number in the spaces provided above.
(b) Sign and write the date of examination.
(c) The paper consists of three sections: A, B and C.
(d) Answer all questions in section A and any two questions in section C in the spaces provided.
(e) Check the question paper to ascertain that all the pages are printed as indicated and that no questions are missing.
FOR EXAMINER’S USE ONLY
Section Questions MAXIMUM SCORE CANDIDATE’S SCORE
A 1-17 40
B 18 20
C 20
20
TOTAL SCORE 100
SECTION A 4 0 MARKS
1. Mention two factors that influence the choice method of neatening an open seam. (2 mks)
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2. Give two precautions to observe when using a micro-wave oven. (2 mks)
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3. State three points that determine the frequency of cleaning a house. (3 mks)
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4. State two qualities that make silk a suitable fabric for evening wear. (2 mks)
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5. Suggest two disadvantages of conceiled drainage system. (2 mks)
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6. Identify two fibres with the following characteristics
(a) Stronger when wet. (1 mk)
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(b) Flares up with a yellow flame. (1 mk)
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7. Name the micro organism that causes the following communicable diseases. (2 mks)
(a) Cholera
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(b) Amoebic dysentery.
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8. Suggest two ways of ensuring that personal clothes last for long. (2 mks)
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9. Give two demerits of complementary feeding. (2 mks)
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10. State three factors that can affect a family budget. (3 mks)
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11. Why do we pre-shrink woolen fabrics before cutting them out to make garments. (1 mk)
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12. Mention three dangers that may arise due to misuse of cosmetics. (3 mks)
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13. State two causes of the following.
(a) A creamed cake that sunk in the middle. (2 mks)
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(b) Well risen dough with large uneven holes. (2 mks)
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14. Outline three important points to observe when managing a child diarrhea. (3 mks)
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15. Give two reasons for buffing shoes after polishing. (2 mks)
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16. Suggest two advantages of blending fibres. (2 mks)
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17. Mention three aspects of development brought about by play in children giving examples. (3 mks)
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SECTION B (COMPULSORY) 20 MARKS
18. You are preparing for price awards day in your school. Give the procedure you will follow to carry out the following tasks.
(a) Launderinga white cotton table cloth to be used. Starch it using boiling water starch.
(12 mks)
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(b) Cleaning a painted wall of the room the visitors will use for dining. (8 mks)
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SECTION C 40 MARKS
Answer any two questions from this section in the spaces provided after this section.
19. (a) Explain four important considerations to make when patching clothes. (4 mks)
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(b) Explain six ways of encouraging a child to play. (6 mks)
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(c) Draw a table to give the following information about any three vaccines given to a child before the age of one year.
(a) Name of vaccine (1 ½ mks)
(b) Disease (1 ½ mks)
(c) Mode of administration. (1 ½ mks)
(d) Age at which it is given. (1 ½ mk)
(d) Outline four dangers of poor ventilation. (4 mks)
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20. (a) State five desirable qualities of fabric for making curtains. (5 mks)
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(b) Explain four uses of openings in garment construction. (8mks)
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(c) Explain three reasons for ironing / pressing garments at every stage of construction.
(3 mks)
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(d) Sketch a pattern of a shirt back and indicate four pattern symbols on it. (4 mks)
21. (a) Define food fortification. (2 mks) ……………………………………………………………………………………………………….
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(b) Elderly persons are faced with various physiological challenges that complicate meal
planning on the table below, state three challenges and their implication in meal planning. (6 mks)
Challenge (physiological) Implication in meal planning
(c) Explain how the following factors affect what consumers buy. (6 mks)
(i) Rural Urban set up.
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(ii) Inflation.
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(iii) Time and energy
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(d) Explain three uses of fat in flour mixtures. (6 mks)
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