Choose the correct answer from the given alternatives and write its letter in the box provided. i) You are asked to talk to the youths on good manners. Which set of practices would you recommend them to observe? A. Greeting elders, helping adults and hooliganism. B. Greeting elders, alcoholism, and thankful. C. Greeting elders, helping adults and being honest. D. Greeting elders, thankful and drug abuse.

Match the electrical parameters in List A with their corresponding components in List B by writing the letter correct response beside the number in the table provided. LIST A i) Long handled broom used for cleaning the ceiling and the wall. ii) Mid ribs of palm of coconut leaves used for sweeping all types of floor. iii) A type of cleaning equipment used to remove loose dirt from carpet and rugs iv) The equipment used to squeeze and reduce the amount of water from wet mops v) Pieces of cotton material used for removal of surface dirty or rubbing polished floor LIST B A. sweeper B. Cobweb brush C. Hand broom D. Mop bucket E. Mops F. Vacuum presurer G. Squazer H. Vacuum cleaner List A (i) (ii) (iii) (iv) (v) List B

1. Long handled broom used for cleaning the ceiling and the wall. (1 mk)
2. List A (i) matches with List B (1 mk)
3. List A (ii) matches with List B (1 mk)
4. A type of cleaning equipment used to remove loose dirt from carpet and rugs (1 mk)
5. List A (iii) matches with List B (1 mk)
6. The equipment used to squeeze and reduce the amount of water from wet mops (1 mk)
7. List A (iv) matches with List B (1 mk)
8. Pieces of cotton material used for removal of surface dirty or rubbing polished floor (1 mk)
9. List A (v) matches with List B (1 mk)

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In your family kitchen there is a pressure cooker, your mother is worried to use it because of explosion experience. Advise her on how to use it properly by: (a) Labelling the parts of the given diagram of pressure cooker. (i) (ii) (iii) (iv) (b) Explaining the function of each part labelled in part (a). (i) (ii) (iii) (iv) (c) Outlining six steps for using it properly. (i) (ii) (iii) (iv) (v) (vi)

1. Labelling the parts of the given diagram of pressure cooker. (4 mk)
2. Labelling the parts of the given diagram of pressure cooker. (10 mk)
3. Explaining the function of each part labelled in part (a). (10 mk)
4. Explaining the function of each part labelled in part (a). (20 mk)
5. Outlining six steps for using it properly. (6 mk)
6. Outlining six steps for using it properly. (40 mk)

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While in the forest attending a scout training camp, your leader picked passion fruit from a plant and gave it to you with a bottle of water to prepare juice (a) Briefly describe how you would prepare the juice (give four points) (i) . (ii) . (iii) . (iv) . (b) Suggest six kitchen equipment and for each show how it is used in preparing the same kind of juice at home (i) . (ii) . (iii) . (iv) . (v) . (vi) .

1. Briefly describe how you would prepare the juice (give four points) (0 mk)
2. Briefly describe how you would prepare the juice (give four points) (30 mk)
3. Suggest six kitchen equipment and for each show how it is used in preparing the same kind of juice at home (40 mk)
4. Suggest six kitchen equipment and for each show how it is used in preparing the same kind of juice at home (0 mk)

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Outlining four danger signs in pregnancy for teenagers. Explain how to discourage teenage pregnancies(give two points).

1. explaining the pregnancy risks of teenage girls.(Give four points). (70 mk)
2. expaining the pregnancy risks of teenage girls.(Give four points). (0 mk)
3. Outlining four danger signs in pregnancy for teenagers. (4 mk)
4. Outlining four danger signs in pregnancy for teenagers. (0 mk)
5. Explain how to discourage teenage pregnancies(give two points). (2 mk)
6. Explain how to discourage teenage pregnancies(give two points). (0 mk)

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In your school there is a disease outbreak caused by drinking water contaminated with amoeba cyst. Clarify to your head of school on: The five symptoms that would be observed to students. The name of the disease which students are suffering from. How is the disease spread? (give two points). The five ways to reduce the risk of the disease from reoccurring.

1. The five symptoms that would be observed to students. (5 mk)
2. The five symptoms that would be observed to students. (0 mk)
3. The name of the disease which students are suffering from. How is the disease spread? (give two points). (3 mk)
4. The name of the disease which students are suffering from. How is the disease spread? (give two points). (0 mk)
5. The five ways to reduce the risk of the disease from reoccurring. (0 mk)
6. The five ways to reduce the risk of the disease from reoccurring. (4 mk)

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You are invited at neary school to assist the sewing begginners” class on hand stitching. Assist them by: (a) Briefly describing two types of temporary stitches used to transfer pattern marking to the fabric. (i) . (ii) . (b) Describing three groups of permanent hand stitches. Provide one types of stitches in each group. (i) . (ii) . (iii) .

1. Briefly describing two types of temporary stitches used to transfer pattern marking to the fabric. (0 mk)
2. (0 mk)
3. (0 mk)
4. Describing three groups of permanent hand stitches. Provide one types of stitches in each group. (0 mk)
5. (0 mk)
6. (0 mk)
7. (0 mk)

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Your sister has a tailoring business and has employed you as businessmanager. While working, you have noticed that most of the tailors do not have adequate knoeledge about small sewing equipment. Assist them by: (a) Describe the features of the given equipment and provide their function (i) Ripper (ii) Tracing wheel (iii) Pinking shear (iv) A sewing gauge (b) Expaining the difference between the cutting shesrs and trimming scissor. (c) Suggesting features for the best cutting shear to be used for cutting fabric. (Provide two points with reasons). (i) . (ii) .

1. Describe the features of the given equipment and provide their function (0 mk)
2. Ripper (0 mk)
3. Tracing wheel (0 mk)
4. Pinking shear (0 mk)
5. A sewing gauge (0 mk)
6. Expaining the difference between the cutting shesrs and trimming scissor. (0 mk)
7. Suggesting features for the best cutting shear to be used for cutting fabric. (Provide two points with reasons). (0 mk)
8. (0 mk)
9. (0 mk)

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Draw four care labels recommended for the drying procedure and give the meaning.

1. Draw four care labels recommended for the drying procedure and give the meaning. (4 mk)
2. Suggest the appropriate preliminary procedure to be done before the washing process ( provide four procedures). (0 mk)
3. (0 mk)
4. (0 mk)
5. (0 mk)
6. (0 mk)

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Some of nutrients present in food are destroyed due to exposure to certain factors during food preparation and cooking. Analyse four factors and ways of maintaining food nutrients.

1. Analyse four factors and ways of maintaining food nutrients. (15 mk)
2. Identify four factors that destroy food nutrients during preparation and cooking. (8 mk)
3. Suggest ways of maintaining food nutrients during preparation and cooking. (7 mk)

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