NAME__________________________________________________________CLASS__________

THYOLO SECONDARY SCHOOL

2019 FORM THREE END OF TERM TWO EXAMINATIONS Time: 2 hrs
HOME ECONOMICS [100 MARKS] Tuesday 9th April 2019
INSTRUCTIONS Answer all questions in the spaces provided.
1. (a). Differentiate between macronutrients and micronutrients. (2 marks)
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(b ). Mention two important nutrients necessary for the formation of red blood cells and
haemoglobin . (2 mks)
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(c)Explain what is meant by protein denaturation.
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(d) Identify the following processes of the effect of heat on starch.
(i) the swelling of starch granules as they soak up water when heated.
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(ii) the breaking up of starch molecules by dry heat.
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(e) State the difference between high biological value protein and low biological value proteins.
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(f) Name one vitamin added to margarine during manufacture.
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(g) Suggest two characteristics of a hardboiled egg. (2 marks)
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(h) Why is hot water poured down a sink after cleaning( 2 marks)
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2. (a). What is a recipe? [1 mark]

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(b) Give three disadvantages of preserving food.(2 marks)
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(c). Suggest three reasons why it is good to make use of food in season when planning meals

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3. (a). Give two reasons for including whole grain cereals in the diet [ 2 marks]

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(b) Explain the meaning of ‘simmering temperature’ as used in stewing method of cooking
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(c) State two ways of conserving electricity when lighting a home. [ 2 marks]
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(d) Explain one main difference between the following:
i. Kwashiorkor and Marasmus (1mk)
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ii. Rickets and Osteomalacia (1mk)
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4. (a) Name the gum like substance in fruits that is responsible for jam setting. [ 1 mark]
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(b). Identify any three rules for roasting foods. [ 2 marks]
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(c). Explain two advantages of a pressure cooker over a sufuria
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5. What function do eggs play in each of the following dishes?
a. Meat balls__________________________________________________
b. Scones_____________________________________________________
c. mayonnaise_____________________________________________________
d. vegetabale salad__________________________________________________
e. Fried Fresh Chambo. _____________________________________________
f. Banana Cake____________________________________________________[ 6 marks]
6. State the functi ons of the following kitchen tools; (2 marks)
(a) Meat hammer

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(b).Colander
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7. (a) Highlight three advantages of roasti ng foods. (3 marks)
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(b) Explain four factors that determine the dietary needs of individual family
members. (8 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). Explain why fish takes a shorter time to cook that beef [ 2 marks]

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(e) State two points to observe when choosing materials for building a house [ 2 marks]
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8. Define the following terms (4 marks)
(a) Accompaniment

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(b) Cover
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(c) Menu
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(d) dish
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(e) Colostrum
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9. (a) Define the term housing tenure[1 mark]
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(b) Give one advantage and two disadvantages of renting a house. [ 3 marks]
advantage
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disadvantages__________________________________________________________________
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10. (a). Mention 3 functions of the skin [ 3 marks]
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(b) Saucepans should be covered when cooking. Give two reasons for doing this. [ 2 marks]
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(c)Discuss four factors that determine the method of cooking to be used. (8mks)

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(d)List down two qualities necessary for a fabric used for an apron. [ 2 marks]
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(e). What are the two effects of putting hot food in a refrigerator? (2 marks)
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(f) Give two reasons for keeping potatoes in cold water as soon as they are peeled [ 2 marks]
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11. (a) Define a labour saving kitchen equipment and give one example[ 2 marks]
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(b). Give two reasons for physical body exercises[2 marks]
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c). Suggest two tips one can use in order to save time and energy while doing any planned
household task.
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(d) Identify three reasons why adolescents should practice proper hygiene. (3 marks)
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12. (a)Mention two ways of caring for finger nails
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(b)Suggest four uses of pulses in cookery
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(c). Describe any two ways of testing for the freshness of an egg. [ 2 marks]
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(d). Describe three physical changes that occur in girls during adolescence [ 6 marks]
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(e). Mention four advantages of baking.
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(f) Identify two precautions to take when cleaning glass utensils. (2 marks)
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13. (a) Explain any three dangers of teenage pregnancy. [6 marks]
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(b) Stainless steel is the best material for making knives. Give two reasons for its popularity.
(2mks)
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(c). Explain briefly on five general points to consider when buying kitchen equipment.[10 mks]

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(d). Give the importance of calcium in expectant women. (2 marks)
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(e). Name the categories of cooking methods and in each case give one example. (2 marks)
Category of cooking method Example

14. Giving reasons in each case, explain three changes that take place in dough during the frying
of mandazi. (6 marks)
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15. State health disorders associated with the following dietary components.
a. Sugar _____________________________________________________.
b. Salt ______________________________________________________
c. Fat_______________________________________________________[ 3 marks]

16. Describe the basic steps when preparing the dough for Banana cake (Chigumuyoyo).
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17 (a) Define the following terms as used in relation to a family:
i. elopement____________________________________________________________________
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mark]
ii. Cohabitation
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b. Mention any three causes of family conflicts.
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(c) List any four guidelines to consider when choosing earthen ware in the home.
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END OF QUESTION PAPER