MBOONI EAST SUB – COUNTY JOINT EXAMINATION 2014
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HOMESCIENCE PAPER 1
PAPER 1
MARKING SCHEME
1.
- Baking
Roasting
2.
- Absorbent
- Strong
- Resistant to high temperatures
- Resistant to alkali
- Good conductor of heat
- Doesn’t generate or hold static electricity
3.
- Vanilla essence
- Fresh fruit juice and rind of lemon orange
- Almond essence
- Coffee / chocolate
4.
- Remove wetting / preventing sputting
- Protect food from absorbing oil
- Give an attractive appearance
- Seal in the juice
- Prevent food from overcooking
5.
- Overlaid
Machine fell
6.
- Sun bleaches white cottons
- Facilitate complete drying before finishing
7.
- Cheaper since there are no hospital bills
- Loved ones are closeby for socialization
- No restrictions to visiting
- Can eat anytime the food they like
- Transport inconveniences are removed
8.
- Efficient working
- Prevent accident
- Reduce fatigue
- Discourage germs, pests such as cockroaches
9.
- Lengthen keeping qualities
- Be able to use conserved food such as vegetables when not in season
- Facilitate transportation to other countries
- Produce a variety of forms
10.
- Marasmus
- Kwashiorkor
- Rickets
11.
- Fish slice
- Draining spoons
- Table spoons
- Forks
- Food togs
12.
- Hips
- Waist of dresses
- Shoulders
- Bust
13.
- Use in a well ventilated room
- Put off charcoal after use
Home science paper 1 ms
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- Keep it where it can’t cause fire
14.
- Warm
- Attractive
- Good drape
- Crease resistant
15.
- Nylon
- Polyester
- Acrylics
- Wool
- Silk
16.
- Strong
Home science paper 1 ms
- Suitable for the fabric to be stitched
- Fine
- Fibre content
- Colour
- Smooth without knots
17.
- Protect the inner tissue organs
- Excretion
- Synthesize vitamin D from the sun
- Can sense heat, cold or danger
18.
- Firm not stretch in use
- Ends must be well secured with metal
- Should be clearly marked
- Should be marked in imperial and metric units
SECTION B
19.
a)

Study the bite marks to determine if the bite is caused by a poisonous snake which leaves 2 fangs
 Tie a piece of cloth or string above and below the fang marks to stop the spread of poison, don’t tie to tightly and loosen every half an hour to allow adequate blood circulation

Make clean cuts on the fang marks with a clean razor blade, to cause bleeding and remove poison. Blood may be sucked out or squeezed out to remove poison.

Immobilize the bitten limb by tying to the other limb or ensuring the bitten part isn’t moved to slow down spread of poison.

Treat as for shock because a snake bite victim is in shock

Take to hospital b) (i)

Soak the garment immediately the stain is formed

Wash by friction method

If the stain doesn’t come out use a mild reagent to remove it

Rinse the article to move all traces of the reagent after the stain is removed

Dry on a line out of strong sunlight
(ii)

Work in a well ventilated place away from fire

Put sufficient dry cleaning agent

Shake the tie to remove dust

Immerse in the solvent and clean by kneading and squeezing quickly to save the solvent from evaporation

Squeeze out as much as possible

Hang out to dry in the open place

Press with a warm iron when dry

Leave the solvent in a covered bowl for dirt to settle then store in a bottle for another use.
SECTION C
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Home science paper 1 ms
20.
(a)

All ingredients must be weighed or measured accurately to give the right quantity and proportions

As much air as possible should be trapped into the mixture

Pastry should be kept as cool as possible during preparation so that enough air can be trapped and expansion of which during cooking will give light results

Pastry should always be rolled on a lightly floured surface with light and forward strokes

Pastry should be baked in a fairly hot oven

All measured liquid should be added at once to give an even texture
(b)

Vegetables are cleaned

Woody stalks are removed

Branch the vegetables to stop the activity of enzymes

Drain from blanching water and spread on a tray or mat to dry quickly
(i)

Clean the fish

Remove internal organs

Suspend over a fire
(c )

Ensure good preservation of the left over foods

Reheated dishes should be thoroughly heated to destroy germs

Reheated dishes should not be preserved and reheated again

Large pieces of protein foods should be cut into small pieces to ensure proper heating

Food should be stored away in a safe place to avoid accidents.
21.
(a)

Correct measurements i.e. 1 table spoon of starch to 2 table spoons of cold water into which borax solution has been added to avoid formation of lumps and obtain full strength

Correct addition of boiling water to blended starch to cook it

Stirring the blended starch and boiling water to avoid formation of lumps
(b)

Good lighting enables efficiency in performance of household tasks because there is clear visibility

Good lighting reduces fatigue when working, poor lighting or shadows in working areas reduce visibility causing tasks to be tiring and taking long to perform.

To avoid eye strain which occurs where different light intensities are used hence the need for appropriate lighting of different areas.

Good lighting reduces accidents such as falls or cuts which could result from poor visibility where tasks are being performed or movements being made

Appropriate lighting enhances interior decoration in the home which is achieved by lighting being decorative
(c)

Guidance and counseling to enable the individuals to accept themselves

Eating a balance diet in small quantities that are gradually increased

Establishing a regular eating pattern

Food supplement to increase appetite
22.
(a)

Overlaid seam

Fold the overlay along the seam/ fitting line to the WS and Press

Place the overlay on the RS of the underlay matching fitting lines, pin and tack

Working on the RS machine stitch close to the fold through all the three layers of fabric
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Home science paper 1 ms

Remove the tacking and press

On the WS, trim the raw edges to about 1Cm

Neaten the raw edges by overcastting, loop stitching or machine zigzag

Finally press the seam on both WS and RS
(b)

Balance wheel

Spool pin

Stop motion screw

Take up lever

Needle clamp

Presser foot
(c)

Sudden change of temperature of the washing, water as it causes felting and shrinking

Use of soap/ detergent which has too much alkali as it cause felting and harshness

Washing by friction causes the garment to stretch and loose shape

Hanging the washed article on the clothes line which causes the water to accumulate at the lower part of the garment leading to stretch out of shape

Drying woolen to the sun causes them to get scorched and the white ones go yellow

Pressing woolen on the RS without a damp cloth scotches the surface of the article

Pressing ribbing of a knitted woolen article causes the areas to stretch out of shape

Soaking woolen leads to stretching and loose of shape

Storing damp woolen articles leads to bacterial growth and bad smell.
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