v) Which of the following is an example of conduction in cooking? A. Heating oil in a frying pan B. Baking bread in an oven C. Roasting meat over fire D. Boiling rice in water

Match the items in List A with the correct responses in List B by writing the letter of the correct response below the corresponding item number in the table provided. List A: i) A disease caused by Vitamin A deficiency ii) A type of weave pattern where each weft thread crosses over and under alternate warp threads iii) A method of preserving fish using heat and smoke iv) The tool used to remove lint from fabric v) A defect in a seam caused by insufficient tension during stitching List B: A. Smoking B. Rickets C. Smocking D. Lint roller E. Night blindness F. Basket weave G. Skipped stitches H. Plain weave I. Filleting J. Felting

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Give five scientific reasons why food stored in a refrigerator can still spoil if not handled properly.

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Explain five textile care mistakes that can cause premature wear and tear of fabrics.

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Discuss five strategies to control cross-contamination in a busy commercial kitchen.

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Describe five methods of conserving energy when using cooking appliances at home.

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Explain five socio-economic effects of poor waste management in urban areas.

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Give five factors to consider when selecting a cooking method for different foods.

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Evaluate the impact of cultural beliefs and practices on food consumption patterns in families. Provide at least five well-explained points.

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Justify the importance of quality control in the production of household textiles, giving five clear explanations.

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