FTNA Economics Paper 2 2022 — Past Paper & Online Quiz

1. 1 mark

Which of the following are the best practices for conserving energy and nutrients during cooking? a) Cover the pan with a lid during cooking. b) Excess cooking liquid should be served as sauces and grades. c) Extra cooking liquids should be discarded. d) Soak before washing and use plenty of water to wash. e) Use a minimum quantity of water.

A. (a), (c) and (d)

B. (a), (b), and (d)

C. (c), (d) and (e)

D. (a), (b) and (e)

2. 1 mark

Your home economics teacher advised you to use a heavy-based pan during frying. Why is it advised to use it?

A. It retains heat and allows slow cooking.

B. It prevents cooking oil from splitting.

C. It allows the food to cook quickly.

D. It allows even distribution of heat.

3. 4 marks

b) Explaining four factors to be considered when choosing carpets. (i) (ii) (iii) (iv) c) Outlining the care of carpets (Provide four points). (i) (ii) (iii) (iv)

(b) Explaining four factors to be considered when choosing carpets. 2 mk

(a) Briefly explaining the importance of using a carpet in room. (Give four points). 4 mk

(c) Outlining the care of carpets (Provide four points). 2 mk

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4. 0 marks

Explain the following terms: (ii) Slip basting (iii) Tailor’s tacking c) The differences between temporary stitches and permanent stitches.

(a) The rules to be observed in order to obtain good stitches. (Provide five rules). 3 mk

(i) The disease characterized by coughing, weight loss, fever, night sweat and weakness. 1 mk

(ii) Slip basting 0 mk

(iii) Tailor’s tacking 0 mk

(b(i)) The use of Diagonal tackling stitch during garment making. 5 mk

(b) The use of the following stitches during garment making. (i) Diagonal tackling (ii) Slip basting (iii) Tailor’s tacking 4 mk

(c)) The differences between temporary stitches and permanent stitches. 0 mk

(c) The differences between temporary stitches and permanent stitches. 3 mk

(iv) An infection of the respiratory track that starts off with feverish cold and hoarse cough. 1 mk

(v) An infection characterized by rapid cough, vomiting during or after coughing and exhaustion. 1 mk

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5. 0 marks

You have a new housemaid who feels lazy to cook and is not even aware of various cooking methods. She prefers to prepare raw food like salads and eating cold foods. Advise her on: a) The importance of cooking food (Give five points). b) Five factors to be considered when choosing the cooking method for preparing various foods.

(i) Explain the importance of using a carpet in room. (Give four points). 1 mk

(a)) The importance of cooking food (Give five points). 0 mk

(a) The importance of cooking food (Give five points). 5 mk

(ii) Explain the importance of using a carpet in room. (Give four points). 1 mk

(b) Five factors to be considered when choosing the cooking method for preparing various foods. 2 mk

(b)) Five factors to be considered when choosing the cooking method for preparing various foods. 0 mk

(iii) Explain the importance of using a carpet in room. (Give four points). 1 mk

(iv) Explain the importance of using a carpet in room. (Give four points). 1 mk

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6. 10 marks

Your young brother has obesity and the doctor advised him to reduce eating food rich in fats and increase the intake of dietary fibre. Explain to him:

(a)) The importance of dietary fibres 4 mk

(b)) The function of fat in the body 4 mk

(c)) Food sources for: 2 mk

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9. 10 marks

Your sister cut her finger and stained her cloth while preparing meals for her family. She requested for assistance on how to wash her cloth as she knows nothing about how to remove stains in clothes. a) Briefly explain the procedure for removing blood stains on a cloth. (i) (ii) (iii) (iv) (v) b) Briefly explain the effect of using hot water when removing blood stain. c) State rules to be observed when removing stains. (i) (ii) (iii) (iv)

(a)) Briefly explain the procedure for removing blood stains on a cloth. 0 mk

(a) Briefly explain the procedure for removing blood stains on a cloth. 5 mk

(b)) Briefly explain the effect of using hot water when removing blood stain. 0 mk

(b) Briefly explain the effect of using hot water when removing blood stain. 3 mk

(c) State rules to be observed when removing stains. 2 mk

(c)) State rules to be observed when removing stains. 0 mk

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10. 15 marks

Kitchen is a place where if hygiene is not adhered to well cause several accidents. Justify this statement by: a) Explaining four causes of accidents in a kitchen. b) Describing four measures to be taken to minimize accidents in the kitchen.

(a) Explaining four causes of accidents in a kitchen. 7 mk

(b) Describing four measures to be taken to minimize accidents in the kitchen. 8 mk

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Economics · Paper 2 · 2022

Economics · Paper 2 · 2022

Section A

Section B

Section C

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