Home Science Paper 3: QAC Model – Document ID 20250301002

Extracted Questions

1. What are the steps to prepare and serve a two-course meal?
2. How do you ensure hygiene during meal preparation?
3. What methods of cooking are acceptable for the practical exam?
4. What should be included in the list of foodstuff and equipment?

Overview of Home Science Paper 3: Practical Exam

Document Title: Home Science Paper 3: Practical Exam Guide
Document ID: 20250301002

Content Summary:

The document outlines the practical examination for Home Science (Food and Nutrition) as part of the Kenya Certificate of Secondary Education (KCSE). It provides candidates with essential instructions and guidelines for successfully preparing and presenting a two-course meal, including a refreshing drink for their practical assessment.

Key Sections:

1. Instructions to Candidates:
   • Candidates are provided with specific instructions regarding the planning and practical sessions, including time allocations for each part of the exam.
   • Clear guidelines on the use of reference materials and the importance of adhering to the order of work are emphasized.
2. Test Requirements:
   • The practical assessment involves preparing a two-course meal using a specified list of ingredients, which includes options like beef, green grams, rice, and various vegetables.
   • Candidates must demonstrate their culinary skills by cooking and serving the meal, along with preparing a beverage.
3. Planning Session:
   • Candidates are required to identify dishes, write down recipes, and create an order of work.
   • They must also list the necessary food items and equipment for the practical session.
4. Marking Scheme:
   • The assessment is divided into four main areas: Planning, Preparation, Presentation, and General Hygiene.
   • Detailed criteria are provided for each area, outlining the maximum score available and the specific aspects that will be evaluated.

Assessment Focus:

• Planning: Includes recipe availability, correct quantities, suitability of the menu, and efficient sequencing of tasks.
• Preparation: Evaluates the correct procedures for meal and beverage preparation, cooking methods, and quality of results.
• Presentation: Assesses the appropriateness and cleanliness of utensils, garnishes, and overall presentation.
• General Hygiene: Ensures candidates maintain personal and food hygiene, manage resources effectively, and clean up during and after the practical session.