Home Science Paper 3: QAC Model – Document ID 20250301003
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Extracted Questions
- What is the importance of planning in food preparation?
- How can you ensure hygiene during cooking?
- What are the key nutrients to consider when preparing a meal?
Document Overview: Home Science Paper 3 QAC Model
Title:
Home Science Paper 3 (Practical): Food and Nutrition
Document ID:
20250301003
Duration:
- Total Time: 1 hour and 45 minutes
- Planning Session: 30 minutes
- Practical Session: 1 hour and 15 minutes
Purpose:
This document outlines the practical examination for students in Home Science, specifically focusing on food and nutrition. It provides instructions for candidates on how to prepare, cook, and present a two-course meal using a specified list of ingredients.
Instructions to Candidates:
- Read the test carefully.
- Use provided foolscaps for your work.
- Reference textbooks and recipes are allowed during the planning session.
- Adhere to the order of work during the practical session.
- Reference materials can only be taken at the end of the planning session.
- No additional notes are allowed in the practical session.
- Use English only.
Task:
Candidates are required to prepare, cook, and present a two-course meal for three people using the following ingredients:
- Rice/Potatoes
- Fat/Oil
- Salt
- Meat
- Green Leafy Vegetables
- Carrots
- Onions
- Tomatoes
- Dhani/Capsicum
- Fruits in Season
Assessment Criteria:
The evaluation is divided into several areas, each with specific criteria and maximum scores:
- Planning (Total: 16 points)
- Recipes: Availability, Adequacy, Appropriateness
- Order of Work: Availability, Proper Sequencing, Dovetailing
- List of Foodstuffs and Equipment: Availability, Adequacy, Appropriateness
- Preparation (Total: 16 points)
- Nutritional balance (Protein, Carbohydrates, Vitamins)
- Quality of results (including fruit salad)
- Presentation (Total: 12 points)
- Appropriate and clean utensils, centerpieces, and general impression (hygiene)
- Economy of Resources (Total: 4 points)
- Efficient use of water, food, fuel, and materials.
- Clearing (Total: 4 points)
- Cleaning during and after work.
Total Score:
The total score for the practical examination is 25 points, derived from a maximum of 50 points divided by 2.
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