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

1. A disease caused by Vitamin A deficiency (1 mk)
2. A disease caused by Vitamin A deficiency (1 mk)
3. A type of weave pattern where each weft thread crosses over and under alternate warp threads (1 mk)
4. A type of weave pattern where each weft thread crosses over and under alternate warp threads (1 mk)
5. A method of preserving fish using heat and smoke (1 mk)
6. A method of preserving fish using heat and smoke (1 mk)
7. The tool used to remove lint from fabric (1 mk)
8. The tool used to remove lint from fabric (1 mk)
9. A defect in a seam caused by insufficient tension during stitching (1 mk)
10. A defect in a seam caused by insufficient tension during stitching (1 mk)

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

1. Reason 1 (2 mk)
2. Reason 2 (2 mk)
3. Reason 3 (2 mk)
4. Reason 4 (2 mk)
5. Reason 5 (2 mk)

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

1. Mistake 1 (2 mk)
2. Mistake 2 (2 mk)
3. Mistake 3 (2 mk)
4. Mistake 4 (2 mk)
5. Mistake 5 (2 mk)

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

1. Strategy 1 (2 mk)
2. Strategy 2 (2 mk)
3. Strategy 3 (2 mk)
4. Strategy 4 (2 mk)
5. Strategy 5 (2 mk)

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

1. Method 1 (2 mk)
2. Method 2 (2 mk)
3. Method 3 (2 mk)
4. Method 4 (2 mk)
5. Method 5 (2 mk)

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

1. Effect 1 (2 mk)
2. Effect 2 (2 mk)
3. Effect 3 (2 mk)
4. Effect 4 (2 mk)
5. Effect 5 (2 mk)

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

1. Factor 1 (2 mk)
2. Factor 2 (2 mk)
3. Factor 3 (2 mk)
4. Factor 4 (2 mk)
5. Factor 5 (2 mk)

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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.

1. Point 1 (4 mk)
2. Point 2 (4 mk)
3. Point 3 (4 mk)
4. Lightly cooked vs. well-cooked (4 mk)
5. Social Significance of Food: In many cultures, food is central to social interactions, hospitality, and family bonding. Sharing meals reinforces social ties and cultural values, influencing patterns of consumption and food sharing within families. (1 mk)

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

1. Explanation 1 (4 mk)
2. Explanation 2 (4 mk)
3. Explanation 3 (4 mk)
4. Explanation 4 (4 mk)
5. Explanation 5 (4 mk)

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