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FREE KCSE PAST PAPERS - KCSE PAST PAPERS - matsec past papers malta
Name:……………………………………………………………………………………………Index Number:…………………./………….441/1 Candidate’s signature……………… HOME SCIENCE Date………………………………. Paper 1(THEORY)FORM 4Kenya certificate of secondary education (K.C.S.E)Instructions to candidatesWrite your name and index number in the spaces provided above.Sign and write the date of examination in the spaces provided above.This paper consists of three sections; A, B and C.Answer all the questions in section A and B and any two questions from section C in the spaces provided.Answers to all questions must be written in this booklet.For examiner’s use onlySectionQuestionsMaximum scoreCandidate’s scoreABCThis paper consists of 12 printed pages. Candidates should check the question paper to ensure that all the pages are printed as indicated and no questions are missingSECTION A: (40 marks)Answer ALL the questions in this section in the spaces provided. Identify two nutritional disorders caused by over nourishment. (1 mark)…………………………………………………………………………………………………….Distinguish between disinfection and sterilization as preventive measures in the spread of infection. (2 marks)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… State two characteristics of personal clothes of an invalid. (2 marks)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. Define the term glare. (1 mark)……………………………………………………………………………………………………………………………………………………………………………………………………........ Give three reasons which make plastic containers suitable for storing food in fridges.(3 marks)…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Identify the two forms of starch prepared in the home. (1 mark)………………………………………………………………………………………………………………………………………………………………………………………………………… State four methods of neatening an open seam on non-fraying fabrics. (2 marks)………………………………………………………………………………………………………………………………………………………………………………………………………… State two ways of enhancing flavor during food preparation. (2 marks)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Give three qualities of fabric used for making underwear. (3 marks)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………. State two reasons why dry cleaning is done at home. (2 marks)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Define case goods. (2 marks)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….List four tertiary colours. (2 marks)…………………………………………………………………………………………………………………………………………………………………………………………………………Give two reasons for lining a cake tin. (2 marks)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………Name one manmade fibre that has similar properties as wool. (1 mark)……………………………………………………………………………………………………..Mention three points to consider when buying an electric iron. (3 marks)…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….Give two other functions of vinegar in laundry apart from brightening coloured cottons and linen. (2 marks)…………………………………………………………………………………………………………………………………………………………………………………………………………Suggest two ways through which safe parenthood can be achieved. (2 marks)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………Identify six items that should be provided at each cover for a one course lunch. (3 marks)………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………List four agencies that deal with consumer protection in Kenya. (2 marks)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………Define the term drip-dry as used in laundry. (1 mark)…………………………………………………………………………………………………………………………………………………………………………………………………………State one effect of each of the following on a full figure: (2 marks)Vertical seams.……………………………………………………………………………………………………………………………………………………………………………………………………Warm colours. …………………………………………………………………………………………………………………………………………………………………………………………………… SECTION B: (20 marks)COMPULSORYAnswer Question 21 in the spaces provided.You are visiting your aunt who has a six month old baby and she has asked you to assist in carrying out some chores.Describe the correct procedure for cleaning the baby’s feeding bottles in the absence of commercial sterilizers. (7 marks)Outline the procedure for making the baby’s cot. (7 marks)Describe the procedure you would use to dry clean your school tie. (6 marks)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………SECTION C: (40 marks)Answer any two questions from this section in the spaces provided at the end of this section.(a) State five principles of stain removal. (5 marks)(b) Explain five rules to observe when reheating left over foods. (5 marks)(c) Describe how to prepare and attach a shaped facing on a round neckline. (10 marks)24. (a) State four advantages of using convenience foods. (4 marks) (b) State three factors which determine the choice of building materials for a house. (3 marks)(c) Give four symptoms that may require a doctor’s attention when taking care of the sick at home. (4 marks) (d) (i) State four types of play. (4 marks) (ii) Explain five benefits of play to a child. (5 marks) 25. (a) Outline four characteristics of a well groomed person. (4 marks) (b) State three reasons why consumer education is important to an individual. (3 marks)(c) Explain four points to consider when buying a vacuum cleaner. (4 marks (d) Describe how to prepare and set in a plain sleeve. (8 marks)……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................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SCHEME HOMESCIENCE PAPER 441/1SECTION A:1. Identify two nutritional disorders caused by over nourishment. (1 mark)-Obesity -Gout -high blood pressure -siderosis - hypervitaminosis Any 2 x ? = 1mark 2. Distinguish between disinfection and sterilization as preventive measures in the spread of infection. Disinfection means destroying micro-organisms using heat or chemicals but it does not destroy bacterial spores (1 mk) while sterilization is the process in which microorganisms including their spores are completely destroyed or removed. (1 mark) 3. State two characteristics of personal clothes of an invalid. -are loose fitting to enable easy slipping on and off of the garment.-The clothes should have simple fastenings that are easy to open and close.-should have long openings for ease of putting them on and off. Any 2 x 1= 2 marks Define the term glare. Glare is excessive brightness that strains and irritates the eyes5. Give three reasons which make plastic containers suitable for storing food in fridges. They are grease and oil resistant.are waterproof.are strongeasy to clean and sterilize.areodourless and tasteless.easy to handle.6. Identify the two forms of starch prepared in the home during laundry.(1 mark) -Boiling water starch -Cold water starch 2x ? = 1mark7. State four methods of neatening an open seam on non-fraying fabrics. -edge stitching. loop stitchingovercasting. machine zigzag and overlockpinking. 4x ? = 2 marks.8. State two ways of enhancing flavor during food preparation. -Developing the natural flavor of food by, for example, frying food with onions or garlic.-Mixing different food ingredients thereby introducing their natural flavours into the food.-Adding various flavouring ingredients (herbs ,spices and essences) usually to foods that lack flavor. 2x1 = 2 marks.9. Give three qualities of fabric used for making underwear. (3 marks) should be absorbentshould be strong to withstand frequent washing.are not easily weakened by perspiration.should be able to stretch.should be lightweightnon-irritating to the skin10. State two reasons why dry cleaning is done at home. (2 marks)it is more economical than commercial dry cleaning.it saves time and energy.11. Define case goods. (1 marks)These are furniture made from wood or metal and are not upholstered. e.g wardrobes, bookshelves.12. List four tertiary colours. (2 marks).yellow- orange .red- orange .red-violet.blue-violet .blue-green .yellow-green Any 4x ? = 2 marks13. Give two reasons for lining a cake tin. (2 marksTo prevent burning of cakes that require a long period to bake.For easy removal/to prevent cakes from sticking to the tin.To retain the good shape of cakes when baked.To prevent contamination from baking tin e.g tins which have rusty patches. Any 2x1= 2marksName one manmade fibre that has similar properties as wool. (1 mark) Acrylic 15. Mention three points to consider when buying an electric iron. (3 marks)The iron should be sufficiently heavy to exert pressure on the garment.It should have a thermostat.The flex should be of convenient length to reach the ironing surface.The sole should be flat, smooth and pointed at the tip.All parts should be firmly fixed. Any 3x 1= 3marks.16. Give two other functions of vinegar in laundry apart from brightening coloured cottons and linen. (2 marks)Used in making sponging solutions.Used to remove laundry blue stains.17. Suggest two ways through which safe parenthood can be achieved. (2 marks)Meeting the nutritional needs of the mother.Social preparation of the mother.Psychological preparation of the expectant mother.Voluntary counseling and testing of HIV of the parents.Correct age of the parents.18. Identify six items that should be provided at each cover for a one course lunch. (3 marks)- Dinner plate .Side plate -water glass - a place mat.- Dinner fork -Dinner knife -a table napkin Any 6 x ? =3 marks.19. List four agencies that deal with consumer protection in Kenya. (2 marks)The Kenya Consumer Association.Kenya Bureau of Standards.Weights and Measures Department.Price Control Department.Public Health Department. Any 4x ? = 2 marks 20. Define the term drip-dry as used in laundry. (1 mark)This refers to hanging wet clothes without wringing so that the water can fall off the article as the article dries.21. State one effect of each of the following on a full figure: (2 marks)Vertical seams.Vertical seams create vertical lines that make the eye move up and down making the figure appear slimmer.(ii) Warm colours. Warm colours advance thus making the figure appear larger than it really is.SECTION B: (20 marks)(i)The correct procedure for cleaning the baby’s feeding bottles in the absence of commercial sterilizers. (8 marks)-Wash your hands with soap and water and dry them well.-Dismantle (?) the bottle and rinse (?)the parts in cold(?) water. Rub the teat with salt.(?)-Wash each part separately in hot(?),soapy(?) water using a bottle brush (?).-Rinse thoroughly (?) in hot (?) water-Immerse (?) bottle parts in a saucepan of boiling (?) water, cover with a lid (?) and boil for at least 5 minutes (?).-Remove the parts with clean (?) tongs or a wooden spoon OR leave to cool and remove with clean hands.-Store in a clean (?) covered (?) container at a cool place /refrigerator (?). The procedure for making the baby’s cot. (6 marks)Put the bedding on a chair next to the bed (?).Dust (?) the cot and put in the mattress.Cover the mattress with an under blanket (?).Put a plastic sheet / mackintosh (?) and tuck inside properly.Cover with the bottom sheet (?) right side up (?). Mitre the corners (?) and tuck in the whole sheet.Cover with a top sheet wrong side up (?), tuck in the bottom neatly, making mitred (?) corners.Place a blanket and tuck in the bottom, making mitred corners (?). Turn back the top sheet and blanket (?). Cover the bed with a cot cover (?). Describe the procedure you would use to dry clean your school tie. (6 marks)Shake (?) the tie to remove any loose dirt.Working very fast, pour an adequate amount of the dry cleaning solvent in a smallbasin.(?)Immerse(?) the tie the solvent, knead and squeeze until clean or stir with smooth wooden stick.(?)Squeeze out the excess solvent(?) and dry tie under the shade(?) in an airy place.Pour solvent in a container with a lid and cover to avoid evaporation.(?)Press(?) the tie using a warm(?) iron.Air,(?) fold and store.(?)Decant the solvent, pouring it back into its storage bottle or can.(?) SECTION C: (40 marks)Answer any two questions from this section in the spaces provided at the end of this section.22. (a) State five principles of stain removal. (5 marks) - If a stain is acidic, an alkali will remove it; e.g ammonia solution will remove fruit stains. -If the stain is alkaline, an acid will remove it; e.g vinegar or lemon juice will remove iron rust. -A water based stain can be removed with water. - Alcohol will remove alcohol-based stains. -Cold water will remove protein stains. -Grease stains can be removed using detergent and hot water or solvents.Any 5 x 1 = 5marks.(b) Explain five rules to observe when reheating left over foods. (5 marks)-Never reheat reheated foods. This will cause the food nutrients to be denatured and lead to growth of micro-organisms.-Reheated food can be insipid and should therefore be carefully flavoured and seasoned.-Reheated foods tend to be dry; therefore, additional moisture, which, may be in the form of gravy, stock or sauce is needed to replace.-Reheated dishes tend to be dry; therefore, additional moisture , which may be in the form of gravy, stock or sauce is needed to replace the moisture lost during cooking.-Always ensure that left-over food is properly covered, and stored in a refrigerator or in a cool place and for a short period. -Some foods such as fish and pork deteriorate very quickly. It is, therefore, important to ensure that the food has not gone stale before reheating. Any 5 well explained x 1 = 5 marks.(c) Describe how to prepare and attach a shaped facing on a round neckline. (10 marks)Preparation.-Place the front and back facings together with R.S facing, fitting lines and raw edges matching.-Pin and tack along the F.L. Remove the pins and stitch following the tacking.-Remove tacking and trim the seam turnings to 6 mm (1/4 inch) and press the seam open.-Neaten the free edge of the facing by edge stitching.Attaching.-Place the facing onto the neckline of the garment, R.S facing, neck seam lines, shoulder seams and raw edges matching.-Pin and tack along the F.L. Remove pins and machine close to the tacking line.-Trim the and snip/notch the seam turnings.-Under stitching and catch stitch at the shoulder seams, CB and CF. -Press. 23. (a) State four advantages of using convenience foods. (4 marks) -Little or no cooking is required, thus saving on time, labour and fuel. -They are handy because they can provide a quick snack or meal in case of unexpected guests. -They ensure availability of foods that are not in season. -They are economical since there is no wastage in preparations. -Due to addition of colour during processing, their colour is sometimes better than that of fresh foods. (b) State three factors which determine the choice of building materials for a house. (3 marks) -Geographical area. -Availability of the building materials. -Durability. -Orientation.Any 3 x1 = 3marks. (c) Four symptoms which require a doctor’s attention when taking care of the sick at home.( 4 marks) -Difficulties in breathing. -Unconsciousness - Coughing up blood or vomiting. -Inability to urinate. -Inability to take fluids for more than a day. -Diarrhoea or vomiting lasting for more than a day. -Very high fever, which lasts for more than two days without responding to attempts to bring it down. -Blood in the urine or stool. -Stiff neck with severe backache.Any 4 x1 = 4 marks. (d) (i) State four types of play. (4 marks) -Physical play. -Manipulative play. -Creative play. -Imaginative play. Any 4 x 1= 4marks(ii) Explain five benefits of play to a child. (5 marks)-Play enables children to learn.-It promotes muscular (physical) growth and development.-It promotes mental growth and development.-Play enables a child to learn how to share with others.-It helps reduce aggressive behavior.-Play reduces stress and fear of unfamiliar things and environments.-Play helps to prevent boredom. A bored child is likely to develop bad temper, irritability and destructive behaviours. Any 5x 1 = 5 marks. 24. (a) Outline four characteristics of a well groomed person. (4 marks)-He/ she takes care of his/her body.-Dresses well through the proper choice, maintainance, care and cleaning of clothes.- Keeps physically fit through taking a proper diet, exercising and having adequate sleep and rest.-practices proper etiquette e.g good table manners and good posture.-Has good interpersonal skills. Any 4x1 = 4marks(b) State three reasons why consumer education is important to an individual. (3 marks)-Informs one on the importance of planning for family finances and the need to budget and spend family resources wisely.-Enables one to interpret and use advertisement wisely and to their advantage.-Informs people on their rights as consumers so as not to be exploited by manufacturers or sellers of goods and services.-Helps people to understand their role as consumers and their importance to manufacturers and service providers. Any 3x1= 3marks. (c) Explain four points to consider when buying a vacuum cleaner. (4 marks)-It should be strongly constructed. -It should have all the necessary attachments to make it versatile. e.g dust brush, upholstery brush.-Choose one that you can easily operate.-It should have an instruction manual.-Buy from a reliable dealer who can offer after sale services.-The voltage rating should coincide with the electricity supply system.Any 4x1= 4 marks.(d) Describe how to prepare and set in a puff sleeve. (9 marks) -Make the sleeve seam. Press(?) and neaten (?). -Neaten the lower edge of the sleeve using an appropriate method e.g a hem,cuff or binding (?) -Make two rows of gathering stitches on the sleeve crown.(?) -Draw the gathering stitches. (1) -Place the sleeve inside the armhole, R.S facing (?) and F.L(?) matching. Pin at the notches(?) and at the underarm seams.(?) -Distribute fullness inside top of armhole evenly (?).Pin (?) and tack (?) firmly along the fitting line.Remove pins(?). -Check the hang of the sleeve and adjust if necessary.(?) Stitch along the fitting line from the sleeve side.(?)-Remove tacking (?) and neaten seam using the self -neatening method or binding with a crossway strip or trim the turnings to 6mm and neaten both turnings together.(?)
