Home Science Paper 3: QAC Model – Document ID 20250301006

Extracted Questions from the Document:

1. What are the key instructions to follow during the practical test?
2. How do you plan and prepare a menu for both adults and infants?
3. What criteria are used to assess the practical cooking performance?

Document Overview: Home Science Paper 3 (Practical)

Title:

Home Science (Foods and Nutrition) Paper 3

Purpose:

This document serves as a guide for students undertaking the practical examination for the Kenya Certificate of Secondary Education (KCSE) in Home Science, specifically focusing on foods and nutrition.

Structure:

1. Instructions to Candidates:
   • Guidelines on how to approach the test, including the use of reference materials and the expectation to maintain order during the practical session.
2. Test Description:
   • Candidates are tasked with preparing a one-course menu for an adult and a multi-mix for a baby using specified ingredients.
3. Ingredients List:
   • A variety of ingredients are provided, including:
     • Beef/green grams
     • Potatoes/bananas
     • Tomatoes
     • Onions
     • Carrots
     • Milk
     • Salt
     • Fats/oil
     • Dhania (coriander)
     • Green leafy vegetables
4. Planning Session:
   • A 30-minute session where candidates must:
     • Identify dishes and write recipes.
     • Outline the order of work.
     • List required foodstuffs and equipment.
5. Assessment Criteria:
   • The marking scheme evaluates various aspects including:
     • Planning (recipes, order of work, adequacy of ingredients).
     • Preparation (cooking methods, quality of results).
     • Presentation (cleanliness, garnishing, overall impression).
     • Economy (efficient use of water, food, fuel, materials).
     • Clearing up (during and after work).
6. Scoring:
   • The practical test is scored out of a total of 25 marks, with specified criteria for each section.

Target Audience:

• Students preparing for the KCSE in Home Science (Foods and Nutrition).

Key Takeaways:

This document is crucial for guiding students through their practical examinations, helping them develop essential cooking skills, proper planning techniques, and effective presentation methods while adhering to hygiene and safety standards.