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Home Science Paper 3: QAC Model – Document ID 20250301013

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Document Overview:

Title: Home Science Paper 3: Practical (Food and Nutrition)

Purpose: This document outlines the structure and requirements for a practical examination in Home Science, specifically focusing on food and nutrition. It is designed to assess students’ abilities to plan, prepare, and present a meal while demonstrating knowledge of nutrition and cooking techniques.

Duration:

  • Planning Session: 30 Minutes
  • Practical Session: 1¼ Hours

Instructions to Candidates:

  1. Read the test carefully.
  2. Write your name and index number on every sheet of paper used.
  3. Textbooks and recipes may be used during the planning session as reference materials.
  4. Candidates must adhere to the order of work during the practical session.
  5. Reference materials can be taken away only at the end of the planning session.
  6. No additional notes are allowed during the practical session.
  7. The paper consists of two printed pages, and candidates should check to ensure both pages are printed and complete.

Test Scenario:

Candidates will prepare, cook, and present a suitable supper meal for themselves and a ten-month-old sibling using a specified list of ingredients. The practical test emphasizes the importance of meal planning and execution.

Ingredients Provided:

  • Minced beef / Green peas / Soya chunks
  • Potatoes / Green bananas / Spaghetti / Rice
  • Milk
  • Coriander
  • Oil
  • Salt
  • Onions
  • Capsicum
  • Carrots
  • Tomatoes
  • Green leafy vegetables

Assessment Criteria:

The marking scheme comprises several areas assessed during the practical exam:

  1. Planning (16 Marks):
    • Recipes: Availability, correct choice, and quantities
    • Order of Work: Proper sequencing and ability to follow
    • List of Foodstuffs & Equipment: Availability and appropriateness
  2. Preparation (20 Marks):
    • Correct procedures for various dishes (protein, carbohydrate, vitamin, multi-mix)
    • Methods of cooking (at least two)
    • Quality of results for each dish
  3. Presentation (6 Marks):
    • Appropriateness and cleanliness of utensils
    • Overall presentation including hygiene practices
  4. Economy of Resources (4 Marks):
    • Efficient use of water, food, fuel, and cleaning materials
  5. Clearing Up (4 Marks):
    • Tidiness during and after the work.

Total Marks: 50

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Description

  • Title: Home Science Paper 3: Practical (Food and Nutrition)
  • Key Takeaways:
    1. The significance of planning and preparation in food preparation.
    2. Understanding ingredient selection and recipe formulation.
    3. Knowledge of various cooking methods and presentation standards.
  • Benefits:
    1. Develop practical cooking skills essential for everyday life.
    2. Enhance nutritional awareness for meal preparation.
    3. Improve planning and organizational skills in the kitchen.
  • Author’s Credentials: Home Science Curriculum Committee
  • Target Audience: Home Science students and culinary enthusiasts.

Home Science Paper 3: Practical (Food and Nutrition) by the Home Science Curriculum Committee is your comprehensive guide to mastering food preparation.

You will learn:

  1. The importance of planning and preparation in meal making.
  2. How to select ingredients and create effective recipes.
  3. Various cooking methods and standards for food presentation.

Benefits:

  1. Acquire practical cooking skills for everyday use.
  2. Deepen your understanding of nutrition in meal preparation.
  3. Enhance your organizational skills within the kitchen environment.

Ideal for: Home Science students and culinary enthusiasts looking to refine their cooking skills.

Extracted Questions:

  1. What steps should you take to plan a meal for your desk mate?
  2. How can you ensure food hygiene and personal hygiene during food preparation?
  3. What cooking methods are suitable for the listed ingredients?

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