KCSE HOME SCIENCE QUESTIONS AND ANSWERS - ATIKA SCHOOL

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Describe the process of setting in a plain sleeve.

31/5/2020

Describe the process of setting in a plain sleeve.

Place the sleeve in the armholes RS. facing
Match and pin the fitting lines, notches/balance marks and under arm seams.
Working from the W.S. of the bodice, pin the rest of the sleeve to the armhole.
Ease in distribute the fullness across the crown of the sleeve and pin.
Check the sleeve/test for food hang.
Tack along the stitching line
Remove pins.
Machine along die fitting line.
Remove tackings.
Trim the armhole seam allowance to 6 mm to 1 cm
Neaten the seam.
Press.

Give three features of a well cut out crown of a sleeve.

31/5/2020

Give three features of a well cut out crown of a sleeve.

Its head has a slight rather shallow curve at the back.
It is well rounded.
It has a hollow curve at the front area.

Identify three types of sleeve openings.

31/5/2020

Identify three types of sleeve openings.

Hem opening.
Bound opening.
Faced-slit opening.
Continuous wrap opening.
Piped opening.
Zipped opening

List six types of sleeves.

31/5/2020

List six types of sleeves.

Raglan. Puff-sleeve.
Bishop sleeve.
Bell.
Magyar/short kimono.
Leg of mutton.
Kimono/long kimono.
Dolman.

Suggest eight measures to take in the prevention and control of typhoid.

31/5/2020

Suggest eight measures to take in the prevention and control of typhoid.

Proper disposal of faeces and urine Treating/boiling water for use in the house
Washing hands before handling food and after visiting the toilet/pit latrine.
Thoroughly washing food preparation and service utensils before use.
Thoroughly cleaning food preparation areas.
Thoroughly washing fruits and vegetables before service.
Ensuring food handlers are clean.
Ensuring food handlers under go regular medical check-up.
Ensuring food handlers are free from typhoid.
Encouraging vaccination against typhoid/encouraging immunization
Thoroughly cook food.

Explain three disadvantages of open drainage in an area.

31/5/2020

Explain three disadvantages of open drainage in an area.

They pose danger to people/domestic animals in that they can fall into them and get hurt or drown.
They cause soil erosion because the edges of uncemented ones continue to wear out.
They can be unsightly due to accumulation of rubbish. Smelly due to the accumulation of waste water not cleared constantly.
Pests can breed in them and this can become a health hazard.
May encourage damping thus posing a danger to health.
Can cause stagnant water/floods which can cause accidents.

Give four reasons for proper drainage in a home.

31/5/2020

Give four reasons for proper drainage in a home.

Prevent accidents.
Free the house from dampness.
Keep off bad odours/smells.
Destroy breeding places for pests.
Keep the surroundings neat.
Keep the surroundings free from pools of stagnant water.

Identify seven advantages of budgeting for food.

31/5/2020

Identify seven advantages of budgeting for food.

It enables an individual or family to plan for food requirements within their income.
It helps in setting of food priorities.
It enables one to plan for future meals.
It helps in controlling and limiting food expenses/minimizes impulse buying.
It is an organized method for accumulating savings for future use.
It helps in meting the set goals or obligations for a family/individual.
The family/individual gets some satisfaction.
It guides a family/individual on expenditure on food.
Ensures that the family/individual vary their meals.

Define a food budget.

31/5/2020

Define a food budget.

It is a guide/plan for spending the available income of a family or an individual on food.

State eight points to bear in mind when setting a table.

31/5/2020

State eight points to bear in mind when setting a table.

Type of diners, for example:- age, status.
Number of courses to be served.
Provide adequate spacing on the table.
Type of food service to be used.
Table linen should be clean.
Table linen should be well starched.
Table mats should be heat resistant.
Cutlery should be clean.
Cutlery should be well polished.
Crockery should be adequate.
Cruets and water jugs should be filled and placed within reach.
Flower arrangement should be low/center piece should be present.
Cover items should be appropriately placed.
Table linen should be well pressed.
Number of people eating the meal.

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