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Economics · Paper 1 · 2003

29 questions

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Questions (29)

Section A

1. 4 marks

Define the term "emulsification" in food preparation and give one example of an emulsion.

(a) Define the term "emulsification" in food preparation. 2 mk
(b) Give one example of an emulsion. 2 mk
(none) Give one example of an emulsion. 2 mk

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2. 4 marks

List four factors that determine the selling price of a finished handmade garment.

(none) List four factors that determine the selling price of a finished handmade garment. 4 mk

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3. 4 marks

Mention four symptoms a learner might exhibit that indicate a learning difficulty in the practical aspect of Home Economics.

(none) Mention four symptoms a learner might exhibit that indicate a learning difficulty in the practical aspect of Home Economics. 4 mk

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4. 4 marks

State four ways to safely thaw frozen meat or poultry at home.

(none) State four ways to safely thaw frozen meat or poultry at home. 4 mk

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5. 4 marks

Give four reasons for choosing to mend a garment instead of discarding it.

(none) Give four reasons for choosing to mend a garment instead of discarding it. 4 mk

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6. 4 marks

Identify four specific nutrient-related health risks associated with a high intake of processed foods.

(none) Identify four specific nutrient-related health risks associated with a high intake of processed foods. 4 mk

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7. 4 marks

List four essential details that must be included on a pattern envelope for a commercial sewing pattern.

(none) List four essential details that must be included on a pattern envelope for a commercial sewing pattern. 4 mk

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8. 4 marks

State four principles of good kitchen layout design.

(none) State four principles of good kitchen layout design. 4 mk

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9. 4 marks

Mention four steps a teacher should take immediately after an accidental minor burn in the Home Economics laboratory.

(none) Mention four steps a teacher should take immediately after an accidental minor burn in the Home Economics laboratory. 4 mk

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10. 4 marks

Give four advantages of using case studies as a teaching method in a Home Economics Family Studies lesson.

(none) Give four advantages of using case studies as a teaching method in a Home Economics Family Studies lesson. 4 mk

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Section B

11. 10 marks

Describe six factors that influence a consumer's decision-making process when purchasing textile items.

(none) Describe six factors that influence a consumer's decision-making process when purchasing textile items. 10 mk

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12. 10 marks

Explain six reasons why the daily allowance of water is a critical component of a healthy diet, beyond just quenching thirst.

(none) Explain six reasons why the daily allowance of water is a critical component of a healthy diet, beyond just quenching thirst. 10 mk

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13. 10 marks

Discuss six ways a Home Economics teacher can foster creativity and innovation among learners in a practical cooking session.

(none) Discuss six ways a Home Economics teacher can foster creativity and innovation among learners in a practical cooking session. 10 mk

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Section C

14. 15 marks

Explain in detail six safety guidelines that must be strictly followed when using a blender or food processor in the kitchen.

(none) Explain in detail six safety guidelines that must be strictly followed when using a blender or food processor in the kitchen. 15 mk

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15. 15 marks

Describe six steps involved in preparing a powerpoint presentation as a teaching aid for a nutrition lesson, ensuring maximum impact.

(none) Describe six steps involved in preparing a powerpoint presentation as a teaching aid for a nutrition lesson, ensuring maximum impact. 15 mk

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16. 15 marks

Explain six essential elements that must be included in a comprehensive Home Economics laboratory maintenance schedule.

(none) Explain six essential elements that must be included in a comprehensive Home Economics laboratory maintenance schedule. 15 mk

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