NAME_______________________________________________________________

THYOLO SECONDARY SCHOOL

FORM THREE END OF TERM ONE EXAMINATIONS
HOME ECONOMICS
Theory (Paper 1) [ 252 marks]
Friday 17 th July 2015 Time allowed : 2 hour 30 minutes
Answer all questions in both sections

1. a. Define the term food technology.

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b. Describe any two types of batter

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c. Suggest any one way of using a batter in each of the following. Illustrate your answer with an example
i. Savoury dishes
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ii. Sweet dishes
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d. Give five general rules with reasons that should be observed when making pastry
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2. a. What is a raising agent?

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b. Give the major difference between “soft wheat flour” and “hard wheat flour”

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c. Mention any two faults that may cause bread not to rise

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d. State any four changes that take place during baking of bread

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e. Name one protein found in each of the following

i. egg white_____________________________________________________________________________
ii. egg york______________________________________________________________________[2 marks]
f. What is the name of a substance which causes the dark ring between the white and the york of a boiled egg.
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g. Give any six ways in which eggs are used in cookery and in each case name one dish as an example.

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h. What is simmering?

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3. a. Mention any two properties of cotton.
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b. Explain why cotton is particularly suitable for children’s play clothes.
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c. Name two kinds of metals used for cutlery and explain how each should be cleaned.

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d. Mention any four advantages of plastics.

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e. Write down four points to consider when buying a cooker.

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f. Name any two infections diseases affecting children and write down two symptoms of each.

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g. Give two reasons why carpets are used in the room.

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h. Mention any two dishes in which milk is one of the main ingredients
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4. Glass is made of different shapes and thickness.
(a) Name any two items in the kitchen that are made of glass.

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(b) Write down two points on special care of glass.

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(c). Leather is made from the hides of animals. Why should leather be not soaked during daily cleaning?[ 2 marks]

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(d). Give two reasons for soaking articles before washing.
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e. How would you remove candle grease from a table cotton table cloth [ 3 marks]

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f. Name one fabric which should not be soaked before washing

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5. Yeast under certain conditions will give off carbon dioxide.

(a). Describe an experiment that may be carried out to illustrate this statement.
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(b). Give two functions of a starter course in a meal
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6. Ironing is an important step in laundry.
(a). Give three reasons for ironing clothes.
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(b). State one use of a rolling pin in a kitchen

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7.(a). Mention any two diseases carried by household pests.

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(b). Describe four safety precautions in the kitchen

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(c). Mention any three causes of accidents in the kitchen

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(d). List two factors to consider when buying plastic kitchen utensils?
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(e). Mention four examples of wooden kitchen utensils

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9. (a). Explain the importance of the following practices when serving meals to toddlers and young children.

i. Serving meals in small proportions

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ii. Serving meals attractively
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b. What is weaning?

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c. Plan a balanced weaning meal for a seven months old baby to be given at lunch time.

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d. Explain why woolen fabrics are washed in luke warm water.
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e. State two reasons for the importance of bleaching in laundry
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f. Explain how a grater can be improvised in the home.

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g. State any three ways of caring for shoes
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h. Mention any two functions of a table cloth

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10. a. Mention any five ways of maintaining kitchen hygiene

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b. Explain how each of the following methods of cooking conserve nutrients

i. Pressure cooking

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ii. Stewing__________________________________________________________________________________
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c. Explain any two advantages of a form two girl joining a debate club at school

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d. Explain any three ways in which school life may affect the social development of a child.

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10.(a)One method of preserving vegetables is drying. State any two advantages and two disadvantages of this
method
Advantages
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Disadvantages
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(b). Mention any three symptoms of salmonella food poisoning

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What two effects may prolonged exposure to air on each of the following food stuffs.
i. Dark green vegetables
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ii. An open packet of margarine

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State one visible condition that appears in people who constantly use drinking water with excess calcium content.

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Describe any two effects of heat on fats

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Milk sours naturally if not refrigerated
a. What effect does souring have on milk?
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b. Apart from sour milk name two other milk products which are made using this principle of souring

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Give two negative effects of skimming milk

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Mention any two ingredients found in baking powder

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What is the difference between dried yeast and fresh yeast used in flour mixtures

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Vitamin A is a very important nutrient to all children under five years of age.

a. Give two forms of vitamin A

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b. Name three sources of vitamin A

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c. State four functions of Vitamin A
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d. What is the effect of Vitamin A deficiency?

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e. Give two reasons why vitamin A deficiency is common among young children
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f. Name four groups of people who are at special risk of vitamin A deficiency
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g. Which organ in the body stores excess vitamin A?

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h. Name the nutrient in the diet of a person suffering from Osteomalacia.

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11. a. What are amino acids?

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b. Explain the difference between essential and non essential amino acids

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c. State two points with reasons on how to take care of baking tins
(i) Care__________________________________________________________________________________
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Reason________________________________________________________________________________
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 (ii) Care ________________________________________________________________________________
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Reason________________________________________________________________________________
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d. Give one reason why food stored in a refrigerator should be covered.

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e. Mention any two functions of the skin

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f. In what two ways do exercises promote good health?

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12. With the aid of diagrams, describe any three basic kitchen shapes [ 6 marks]

13. a. Give four importance of soup?

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 c. What are the two important points to bear in mind when arranging flowers?

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d. You have have just made shepherd pie and have placed the hot pyrex dish which you used in a cold sink.
Explain why this practice is bad for the hot pyrex dish.

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14. a. Draw a diagram to show how you would set a table for a two course meal [ 5 marks]

b. Criticize and improve the following menu for a two course lunch

 Boiled rice
 Boiled cabbage
 Banana
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c. What do you understand by defrosting a refrigerator

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d. Describe how you would clean a refrigerator at home.
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15. (a) Arrange the following kitchen utensils in the correct order in which they are to be washed. [ 4 marks]

 Aluminum saucepan, greasy plastic container, glass tumbler, baking tin, a table knife, a plastic measuring jug.

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(b). Why should you wipe spills and splashes on the cooker as soon as they happen?
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(c). Give three points to consider when choosing a cooker.

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16. Different types of sauce pans are soaked in different solutions during washing.
(a). Match the saucepan in List A with the soaking solution in List B

List A List B
Water stained pan cold water
Greasy pan boiling water and vinegar
Starchy pan hot water and soda

17. a. What do the following abbreviations mean when found in a recipe

(a) tbs ___________________________________________________________________________

(b) tsp____________________________________________________________________________
(c) C _____________________________________________________________________________
(d) T_____________________________________________________________________________
(e) d_____________________________________________________________________________
(f) g _______________________________________________________________________[6 marks]

b. State three points to consider when preparing salads.

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c. State any three reasons why it is important to soak clothes before washing

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 e. Discuss any five points to consider when planning, cooking and serving meals to someone who is sick.

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f. Give two examples of each of the following fatty acids
(i)Mono unsaturated ______________________________________________________________________________
(ii)Poly unsaturated_______________________________________________________________________[ 4 marks]
18. a. Draw a molecular structure of a poly unsaturated fatty acid. [ 4 marks]

b. Name the vitamin that helps in absorption of the following nutrients in the body

(i) Iron ______________________________(ii) Calcium __________________________________[ 2 marks]

c. State one way of improving flavour when preparing dishes for a vegetarian.
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d. Give any two ways of preventing shrinkage of wool during the laundry process.
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e. Why is thorough rinsing in cold water several times important when laundering a garment?

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END OF QUESTION PAPER
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