Home Science Paper 3: QAC Model – Document ID 20250301008

Document Overview

Document Title

Home Science Paper 3 (Foods and Nutrition Practical)

Section 1: Confidential Information

• Confidentiality Notice: The document is marked as confidential and intended for specific use.

Section 2: Practical Session Instructions

• Examination Code: 441/2
• Paper Type: Home Science Paper 2 (Practical) – Clothing and Textiles
• Instructions: Candidates must provide the following materials:
  • A plain light fabric measuring 70cm long by 90cm wide.
  • Matching sewing thread.
  • One large envelope.

Section 3: Paper Details

• Examination Code: 441/3
• Paper Type: Home Science Paper 3 (Foods and Nutrition Practical)
• Time Allocation:
  • Total time: 1 hour 30 minutes (1¼ hours).
  • Planning test session: 30 minutes.

Section 4: Instructions to Candidates

• Reading Instructions: Candidates are advised to read the test carefully.
• Identification: Write your name and index number on every sheet of paper used.
• Reference Materials: Textbooks and recipes may be used during the planning session.
• Execution:
  • Candidates are expected to adhere to their order of work during the practical session.
  • Reference materials can be taken away only at the end of the planning session.
  • No additional notes are allowed during the practical session.
• Document Check: The paper consists of 2 printed pages, and candidates must ensure that all pages are included and no questions are missing.

Section 5: The Test

• Scenario: Candidates are tasked with taking care of their sister, who is recovering from measles.
• Objective: Prepare, cook, and serve a two-course dinner for both the candidate and the sister, including a fruit drink.

Ingredients List

• Onions
• Liver / meat / ndengu (green grams) / beans
• Tomatoes
• Salt
• Dhania (coriander)
• Sugar
• Wheat flour / green bananas / arrow roots / spaghetti / maize flour
• Green vegetables in season
• Capsicum (bell pepper)
• Cooking fat
• Fruits in season

Section 6: Planning Session (30 Minutes)

Candidates are instructed to use separate sheets of paper for each task and utilize carbon paper to make duplicate copies. The tasks include:

1. Identify the Dishes: Write down the recipes for the selected dishes.
2. Order of Work: Draft the order in which tasks will be completed.
3. List of Foodstuffs and Equipment: Make a comprehensive list of all food items and equipment required for the meal preparation.

Section 7: Marking Scheme

1. Plan (Maximum Score: 8)

• Recipe (2 points total):
  • Availability (1 point)
  • Correct quantities (1 point)
  • Correct choice (1 point)
• Order of Work (2 points total):
  • Availability (1 point)
  • Adequacy (1 point)
• List of Foodstuffs + Equipment (2 points total):
  • Availability (1 point)
  • Adequacy (1 point)
  • Appropriateness (1 point)

2. Preparation (Maximum Score: 8½)

• Correct Procedure in Preparing (6 points total):
  • Appetizer / dessert (1 point)
  • Protein dish (1 point)
  • Carbohydrate dish (1 point)
  • Drink (1 point)
  • Vegetable dish (1 point)
  • Methods of cooking (at least two) (1 point)
• Quality of Results (2½ points total):
  • Appetizer / dessert (½ point)
  • Protein dish (½ point)
  • Carbohydrate dish (½ point)
  • Vegetable dish (½ point)
  • Drink (½ point)

3. Presentation (Maximum Score: 5)

• Clean, well-pressed tablecloth (1 point)
• Appropriate serving dishes and equipment (1 point)
• Use of an appropriate centerpiece and crockery (½ point)
• Hygiene – personal (½ point)
• Hygiene – food (½ point)
• Correct placement of cutlery and crockery (½ point)
• Garnishing (½ point)
• General impression (½ point)

4. Economy of Resources (Maximum Score: 2)

• Water (½ point)
• Food (½ point)
• Materials (½ point)
• Fuel (½ point)

5. Clearing Up (Maximum Score: 1½)

• During work (½ point)
• After work (1 point)

Total Score

• The total score for the practical assessment is 25 points.