One of the tailoring students presented to you the following procedure of stitching. Which type of stitch represented the stitching? A. Lazy daisy B. Loop stitch C. French knot D. Feather stitch

Match the function of stitches in List A with their corresponding names 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) Useful for holding seams and hems in position particularly on heavy material. A. Diagonal tacking ii) Used to hold two pieces of material and match the stripes correctly B. Even tacking iii) Useful for preventing pieces of material from slipping out of position while sewing C. Herringboning iv) Applicable for marking position of notches, darts, buttonholes and tucks D. Invisible hemming v) Used to mark stitching line, pleat line using double thread on double fabric forming a series of loops E. Long and short tacking List A (i) (ii) (iii) (iv) (v) List B

1. Useful for holding seams and hems in position particularly on heavy material. (1 alama)
2. Used to hold two pieces of material and match the stripes correctly (1 alama)
3. Useful for preventing pieces of material from slipping out of position while sewing (1 alama)
4. Applicable for marking position of notches, darts, buttonholes and tucks (1 alama)
5. Used to mark stitching line, pleat line using double thread on double fabric forming a series of loops (1 alama)

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b) Draw the L – shaped kitchen plan to indicate three working centres. c) Briefly describe the work triangle concept.

1. Suggest five characteristics of a good kitchen. (1 alama)
2. Suggest five characteristics of a good kitchen. (5 alama)
3. Draw the L – shaped kitchen plan to indicate three working centres. (2 alama)
4. Suggest five characteristics of a good kitchen. (1 alama)
5. Briefly describe the work triangle concept. (3 alama)
6. Suggest five characteristics of a good kitchen. (1 alama)
7. Suggest five characteristics of a good kitchen. (1 alama)
8. Suggest five characteristics of a good kitchen. (1 alama)

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Your head of school assigned you to prepare a presentation aiming at bringing awareness on sanitation. Prepare a morning talk on: a) The causes of poor sanitation. (provide five causes) b) The effects of poor sanitation (provide five effects)

1. The causes of poor sanitation. (provide five causes) (5 alama)
2. The effects of poor sanitation (provide five effects) (5 alama)

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One of your colleagues discovered that his cloth is getting worse after each wash. Hence, he asked for assistance. Before assisting him you discovered that he does not follow the washing instructions. Advise him on: a) The importance of care labels during washing of clothes. (Give five points). b) The aim of sorting before starting washing clothes. (Give three points). c) The importance of airing and storing clothes after ironing.

1. The importance of care labels during washing of clothes. (Give five points). (0 alama)
2. The aim of sorting before starting washing clothes. (Give three points). (0 alama)
3. The importance of airing and storing clothes after ironing. (0 alama)

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Your sister bought a sewing machine. While examining it, she noticed unfamiliar accessories enclosed with it. Provide clarifications to make her familiar with it by: a) Differentiating sewing machine parts and accessories b) Briefly explaining the functions of each of the following sewing machine accessories (i) Zipper foot (ii) Hemmer foot (iii) Piping foot (iv) Binder c) Briefly explaining the function of each of the following sewing parts: (i) Presser foot (ii) Presser foot level (iii) Feed dog (iv) Hand wheel

1. Differentiating sewing machine parts and accessories (2 alama)
2. Briefly explaining the functions of each of the following sewing machine accessories (4 alama)
3. Zipper foot (1 alama)
4. Hemmer foot (1 alama)
5. Piping foot (1 alama)
6. Binder (1 alama)
7. Briefly explaining the function of each of the following sewing parts (4 alama)
8. Presser foot (1 alama)
9. Presser foot level (1 alama)
10. Feed dog (1 alama)
11. Hand wheel (1 alama)

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Your young sister is not familiar with the principles for deep frying as a result, she causes accidents frequently. To avoid accidents, she preferred to use shallow frying. Advice her on: a) The safety rules for deep frying. (Give five points) b) The activities needed to be avoided when fat catches fire. (Give three points) c) The procedures for extinguish the fire caused by cooking oil during frying.

1. The safety rules for deep frying. (Give five points) (5 alama)
2. The safety rules for deep frying. (Give five points) (5 alama)
3. The activities needed to be avoided when fat catches fire. (Give three points) (3 alama)
4. The activities needed to be avoided when fat catches fire. (Give three points) (3 alama)
5. The procedures for extinguish the fire caused by cooking oil during frying. (2 alama)
6. The procedures for extinguish the fire caused by cooking oil during frying. (3 alama)

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Your elder sister has a baby who is approaching the weaning period. Advice her on: a) The problem which the baby is likely to encounter and the causes (Give four points) b) How to solve the problem identified in 8 (a) (provide four points)

1. The problem which the baby is likely to encounter and the causes (Give four points) (4 alama)
2. The problem which the baby is likely to encounter and the causes (Give four points) (4 alama)
3. How to solve the problem identified in 8 (a) (provide four points) (4 alama)
4. How to solve the problem identified in 8 (a) (provide four points) (4 alama)

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Protein is recommended as a main meal since it is important and needed by everyone to meet daily requirements. Justify this statement by: a) Explaining the functions of protein. (Provide four points) b) Differentiate high biological value protein from low biological value protein c) Identify four food sources for each of the following (i) High biological value protein (ii) Low biological value protein

1. Explaining the functions of protein. (Provide four points) (4 alama)
2. Explaining the functions of protein. (Provide four points) (4 alama)
3. Differentiate high biological value protein from low biological value protein (3 alama)
4. Differentiate high biological value protein from low biological value protein (3 alama)
5. Identify four food sources for each of the following (i) High biological value protein (ii) Low biological value protein (5 alama)

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Identify four food sources for each of the following: (i) High biological value protein (ii) Low biological value protein

1. Identify four food sources for Low biological value protein (0 alama)

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A new housemaid in your home has inadequate knowledge about housekeeping; hence she faces difficulties while cleaning a house. Assist her on how to perform cleaning duties by:

1. Describing three main schedules of cleaning a house. (9 alama)
2. Explaining four ways of removing dirt on the surface. (6 alama)

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