441/1 · HOME SCIENCE (Theory) · Paper 1 · Nov. 2023 · 2½ hours
Instructions: This paper consists of three sections, A, B and C. Answer all the questions in sections A and B and any two questions from section C.
Section A (40 marks)
1. Give the meaning of the term simmering as used in cookery. (2 marks)
2. Identify the deficiency diseases associated with the following nutrients: (i) iodine; (ii) vitamin B₁. (2 marks)
3. State two advantages of using canned foods. (2 marks)
4. Differentiate between plain and rich cake mixtures. (2 marks)
5. Highlight two benefits of studying foods and nutrition to Home Science students. (2 marks)
6. State two attributes of a well-groomed person. (2 marks)
7. Outline two dangers that may arise when there is poor ventilation in a living room. (2 marks)
8. Highlight two factors to consider when choosing weaning foods. (3 marks) [sic — 2 marks expected]
9. State two factors to consider when caring for dust pans. (2 marks)
10. Give two examples of each of the following: (i) warm colours; (ii) cool colours. (2 marks)
11. Differentiate between organic and inorganic refuse. (2 marks)
12. Give the meaning of the term cash buying. (1 mark)
13. Highlight two functions of the Kenya Bureau of Standards in the protection of consumer rights. (2 marks)
14. Name two builders added to soaps and soapless detergents during manufacture. (2 marks)
15. State two factors to consider when choosing a laundry brush. (2 marks)
16. Name two pattern symbols used in garment construction. (2 marks)
17. List four methods used to control fullness in a garment. (2 marks)
18. State two functions of an opening of a garment. (2 marks)
19. Highlight two qualities of a good ironing table. (2 marks)
20. State two properties of linen that make it suitable for making table cloths. (2 marks)
Section B (20 marks) — compulsory
21. Your parents are away for the weekend and have asked you to thoroughly clean the house. Describe the procedure you would follow to:
(a) thoroughly clean the toilet in your bedroom; (7 marks)
(b) launder a pair of acrylic school socks; (7 marks)
(c) thoroughly clean a greasy glass bowl that was used in the preparation of a creamed cake. (6 marks)
Section C (40 marks)
Answer any two questions from this section.
22. (a) Highlight three reasons for cooking food. (6 marks)
(b) Explain one function of each of the following ingredients in cake making: (i) eggs; (ii) fat; (iii) liquid. (6 marks)
(c) Explain four benefits of educating today's consumer in Kenya. (8 marks)
23. (a) Describe three precautions to take when dry cleaning a necktie at home. (6 marks)
(b) Describe three qualities of a well-made sleeve on a girl's dress. (6 marks)
(c) Explain four properties of silk fabric that make it suitable for evening wear. (8 marks)
24. (a) Describe three types of kitchen plans. (6 marks)
(b) Explain four advantages of proper drainage in a home compound. (8 marks)
(c) Explain three challenges that a baby may face due to supplementary feeding. (6 marks)