Home Science Paper 3: Form 4 QA Model – Document ID 20250302001

Description

The document titled “KCSE MOCK-HOME SCIENCE PAPER 3 QA MODEL20250302001” is an examination paper for Home Science, specifically focusing on Foods and Nutrition. Here’s a comprehensive overview of its contents:

Overview:

1. Title and Context:
   • The document is a mock examination paper for Home Science, Paper 3, conducted with a practical focus on Foods and Nutrition. The practical test lasts for 1¾ hours, which includes a 30-minute planning session.
2. Instructions to Candidates:
   • Candidates are instructed to read the test carefully and write their name and index number on every sheet of paper used. They are allowed to use textbooks and recipes as reference materials during the planning session. However, they must adhere to their order of work during the practical session and are not allowed to bring additional notes.
3. Test Scenario:
   • The practical task involves preparing, cooking, and presenting a one-course lunch for the candidate and their 15-year-old bedridden brother, who is suffering from the flu. Candidates are required to use specific ingredients to create a nourishing meal that includes a drink.
4. Ingredients Provided:
   • The ingredients listed for the practical test include:
     • Minced beef, liver, or kidney
     • Spaghetti or rice
     • Green leafy vegetables
     • Tomatoes
     • Carrot
     • Garlic
     • Onions
     • Dhania (Coriander)
     • Banana
     • Milk
     • Sugar
     • Oil or fat
     • Salt
5. Planning Session Instructions:
   • During the 30-minute planning session, candidates must:
     • Identify the dishes to be prepared and write down their recipes.
     • Create an order of work that outlines the sequence of tasks.
     • List the foodstuffs and equipment required for the practical session.
6. Marking Scheme:
   • The document includes a detailed marking scheme that outlines how candidates will be assessed across various areas. The assessment criteria include:
     • Plan (maximum score of 6): Evaluation of recipes, order of work, and the list of foodstuffs and equipment.
     • Preparation (maximum score of 10): Assessment of the correct procedures for preparing carbohydrates, proteins, vegetables, and drinks, along with cooking methods and quality of results.
     • Presentation (maximum score of 6): Criteria for food presentation on a tray, including cleanliness, appropriateness of utensils, and overall impression.
     • Economy of Resources (maximum score of 2): Efficient use of water, food, fuel, and cleaning materials.
     • Clearing Up (maximum score of 1): Assessment of cleanliness during and after the work.
7. Total Score:
   • The total maximum score for the practical test is 25 points, providing a clear framework for candidates to follow and understand how their performance will be evaluated.