NAME_____________________________________________________________CLASS__________

THYOLO SECONDARY SCHOOL

2019 FORM ONE END OF TERM TWO EXAMINATIONS Time: 2 hrs
HOME ECONOMICS [100 MARKS] Monday 8 TH April 2019
INSTRUCTIONS Answer all questions in the spaces provided.
1. (a). Give two reasons for cooking food
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(b). Name the two categories of cooking methods and in each give one example [ 4 marks]
Category of cooking method Example

(c). Give two reasons for covering food while cooking

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(d). Name the three methods of heat transfer used when cooking food
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(e). State three factors to consider in choice of a cooking method
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(f). Mention four advantages of baking.
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(g). Name two methods of steaming food.
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(h). Mention any three rules to observe when stewing food.
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2. (a). What is a recipe?
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(b).What is a dessert? Give one example.
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(c). Give the meaning of the term balanced diet.
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(d). State the functions of the following kitchen tools
i. Meat hammer
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ii. Colander___________________________________________________________________
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(e). State and explain how you would improvise any three kitchen equipment

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(f). Name the nutrient that works together with protein to form haemoglobin.
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3. (a) Mention any two causes of food poisoning.
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(b) State two symptoms of food poisoning.

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(c). Differentiate between kitchen hygiene and food hygiene

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(d). Food can be contaminated through various ways. Identify three ways in which food can be
contaminated by a cook.
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(e)List four favourable conditions for the growth of micro-organisms in food spoilage.
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(f) Amina had a packed lunch of chips and orange squash. What three food groups were lacking in
her meal? _______________________________________________________________________
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(g)Discuss four reasons for including fruits and vegetables in the diet of an adolescent . (8 marks
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4. (a). State two functions of each of the following in relation to pregnancy:(4 marks)
(i) placenta_________________________________________________________________
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(ii) amniotic
fluid________________________________________________________________
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(b)Explain any five food hygiene practices [ 10 marks]
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(c). Mention three dangers of poor ventilation in a room (3mks)

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(d).Fill in the blanks spaces in the table shown below on various vitamins. [ 11 marks]

Name of Vitamin Scientific name Nutritional disorder

Niacin/nicotinic acid

Thiamine

Vitamin B2 Unhealthy skin

Night blindness

Vitamin C

Phylloquinone Blood taking longer to clot

Vitamin D Calciferol

5. (a). Explain how the following can affect a family’s food habits (6mks)

(i) Low income

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(ii) Exposure
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(iii) Cultural and religious practices

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(b). State two reasons for using white ceramic tiles in the kitchen. [ 2 marks]
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(c). Explain one main difference between the following:
(a) Kwashiorkor and Marasmus
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(d). Traditional kitchen and modern kitchen
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6. (a) State four functions of water in the body. [4 marks]
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(b). Give two ways of ventilating a room mechanically. [ 2 marks]
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(c). Breast milk is the perfect food for a baby. Give THREE advantages of breast milk.(3mks)
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(d). Mention two importance of meal planning. (2mks)
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(e). Mention three measures a person handling food should take to ensure the food does not get
contaminated
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(f). Give two advantages of good lighting in the kitchen [ 2 marks]
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(g). State two essential minerals for healthy teeth. [2 marks]
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(h). List two traditional methods of preserving food.
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7. Bacteria is a micro-organism which causes food spoilage.
(a) Name two other micro-organisms that cause food spoilage [ 2 marks]
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(b). Mention any four ways of caring for a kitchen sink
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(c). Give two reasons for keeping potatoes in cold water as soon as they are peeled
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8. Explain any five kitchen hygiene practices.
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9. The figure below shows a work triangle in a kitchen. Use it to answer the questions that follow.

a. Mention the centers of work labeled A to C

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b. Explain why a work triangle is important
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c. Mention any four qualities of a good kitchen floor.
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END OF QUESTION PAPER