Home Science Paper 1: Comprehensive Theory Exam Guide Model20250301010

Featured Questions

Section A (40 Marks)

1. State two ways of ensuring good oral health for a patient receiving home nursing.
2. Define the term asphyxia in first aid.
3. Mention two harmful practices when laundering wool and nylon.
4. State an economical way of disposing of kitchen refuse.
5. Differentiate long and short tacking from diagonal stitches/tacking.
6. Outline two qualities of cast iron used in making an iron box.
7. State the importance of a presser foot in a sewing machine.
8. Suggest two reasons why button shanks are important in a garment.
9. Mention three factors that influence the choice of an edge finish.
10. Outline three describe qualities of tucks.
11. Mention two qualities of a well-made French seam.
12. Define the term cover as used in meal management.
13. Give a reason for plunging meat in boiling water instead of plunging in cold water at the beginning of cooking using the boiling method.
14. Outline two uses of a colander.
15. State the qualities to look for when buying tomatoes.
16. Give any characteristics of camel utensils.
17. Explain two benefits of attending a post-natal clinic.
18. State three qualities of a good advertisement.
19. State two types of flower arrangement.
20. State two points to consider when arranging home accessories in a room.

Section B (20 Marks – Compulsory)

21. Your grandmother is visiting you over the weekend.
    (a) Launder a white cotton bedsheet with an old blood stain and leave it ready for use.
    (b) Outline the procedure for making a bed and leave it ready for use.
    (c) Clean a stainless steel kettle that you will use to serve her beverage.

Section C (40 Marks)

22. (a) Using diagrams, outline the procedure of working a machine fell seam.
    (b) Explain five factors that contribute to a well-made hem.
    (c) (i) Define ventilation.
    (ii) Explain two advantages of proper ventilation in a room.
23. (a) State four factors to consider when planning packed meals.
    (b) List four methods of preserving fruits other than jam making.
    (c) Explain two disadvantages of ready-to-eat frozen foods.
    (d) Giving reasons, outline three dangers of artificial feeding.
    (e) Give two reasons why a baby may refuse to breastfeed.
24. (a) (i) Mention three ways of saving energy when lighting a home.
    (ii) Identify five methods of lighting the home.
    (b) Explain three precautions to take when using gas fuel.
    (c) Explain three points on the importance of consumer education.