Which is the most suitable method of storing perishable vegetables?

Match the functions in List A with the correct terms in List B by writing the letter of the correct response below the corresponding item number in the table provided. List A List B i) A stitch used for decorative purposes on garments A. Thread marking ii) A method of heat transfer when baking B. Convection iii) Used to mark position of darts and pleats C. Cross stitch iv) Fabric made from animal hair D. Wool v) Used to temporarily hold seams before permanent stitching E. Basting F. Overcasting G. Radiation List A (i) (ii) (iii) (iv) (v) List B

1. A stitch used for decorative purposes on garments (1 alama)
2. A method of heat transfer when baking (1 alama)
3. Used to mark position of darts and pleats (1 alama)
4. Fabric made from animal hair (1 alama)
5. Used to temporarily hold seams before permanent stitching (1 alama)

Boresha ili kuona majibu ya mfano.

You have been assigned to design a kitchen for a boarding school. a) State five requirements of a good institutional kitchen. b) Draw an L-shaped kitchen plan showing the three main work centres. c) Explain the term “work triangle” and its importance.

1. State five requirements of a good institutional kitchen. (5 alama)
2. Draw an L-shaped kitchen plan showing the three main work centres. (3 alama)
3. Explain the term “work triangle” and its importance. (2 alama)

Boresha ili kuona majibu ya mfano.

You are to prepare a talk for the school assembly on “Causes and Prevention of Food Poisoning.” a) Give five causes of food poisoning. b) State five preventive measures against food poisoning.

1. Give five causes of food poisoning. (5 alama)
2. Give five causes of food poisoning. (5 alama)
3. State five preventive measures against food poisoning. (5 alama)
4. State five preventive measures against food poisoning. (5 alama)

Boresha ili kuona majibu ya mfano.

Your cousin’s clothes have faded and lost shape after several washes. a) Give five washing practices to maintain colour and shape. b) State three advantages of reading and following care labels. c) Mention three methods of drying clothes to preserve quality.

1. Give five washing practices to maintain colour and shape. (5 alama)
2. Give five washing practices to maintain colour and shape. (5 alama)
3. State three advantages of reading and following care labels. (3 alama)
4. State three advantages of reading and following care labels. (3 alama)
5. Mention three methods of drying clothes to preserve quality. (4 alama)
6. Mention three methods of drying clothes to preserve quality. (3 alama)

Boresha ili kuona majibu ya mfano.

A tailoring apprentice needs guidance on sewing machine parts and usage. a) Differentiate between functional parts and attachments. b) Explain the functions of: (i) Zipper foot (ii) Walking foot (iii) Quilting foot (iv) Stitch length regulator. c) Describe the functions of: (i) Feed dog (ii) Tension discs (iii) Reverse lever.

1. Differentiate between functional parts and attachments. (3 alama)
2. Differentiate between functional parts and attachments. (4 alama)
3. Explain the functions of: (i) Zipper foot (ii) Walking foot (iii) Quilting foot (iv) Stitch length regulator. (8 alama)
4. Explain the functions of: (i) Zipper foot (ii) Walking foot (iii) Quilting foot (iv) Stitch length regulator. (6 alama)
5. Describe the functions of: (i) Feed dog (ii) Tension discs (iii) Reverse lever. (5 alama)
6. Describe the functions of: (i) Feed dog (ii) Tension discs (iii) Reverse lever. (4 alama)
7. Used to temporarily hold seams before permanent stitching (1 alama)

Boresha ili kuona majibu ya mfano.

A beginner is learning to grill food. a) State five safety rules to follow when grilling. b) Mention three hazards of poor grilling practices. c) Explain three advantages of marinating before grilling.

1. State five safety rules to follow when grilling. (5 alama)
2. State five safety rules to follow when grilling. (5 alama)
3. Mention three hazards of poor grilling practices. (3 alama)
4. Mention three hazards of poor grilling practices. (3 alama)
5. Explain three advantages of marinating before grilling. (4 alama)
6. Explain three advantages of marinating before grilling. (3 alama)

Boresha ili kuona majibu ya mfano.

A child is being introduced to semi-solid foods. a) Give four guidelines for safe and nutritious weaning. b) State four benefits of breastfeeding alongside weaning.

1. Give four guidelines for safe and nutritious weaning. (4 alama)
2. Give four guidelines for safe and nutritious weaning. (4 alama)
3. State four benefits of breastfeeding alongside weaning. (6 alama)
4. State four benefits of breastfeeding alongside weaning. (4 alama)

Boresha ili kuona majibu ya mfano.

Fats are an important nutrient in the diet. a) Mention four functions of fats in the body. b) State two differences between saturated and unsaturated fats. c) Give two animal and two plant sources of fats.

1. Mention four functions of fats in the body. (4 alama)
2. Mention four functions of fats in the body. (4 alama)
3. State two differences between saturated and unsaturated fats. (4 alama)
4. State two differences between saturated and unsaturated fats. (2 alama)
5. Give two animal and two plant sources of fats. (4 alama)
6. Give two animal and two plant sources of fats. (2 alama)

Boresha ili kuona majibu ya mfano.

A newly hired cleaner needs instructions for thorough household cleaning. a) Describe three categories of household cleaning schedules. b) Explain four principles to follow when removing stubborn stains from fabric.

1. Describe three categories of household cleaning schedules. (3 alama)
2. Explain four principles to follow when removing stubborn stains from fabric. (4 alama)

Boresha ili kuona majibu ya mfano.