Exam papers, notes, holiday assignments and topical questions – all aligned to the Kenyan curriculum.
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You are planning to teach a theory lesson on the service of a three course meal a]State one skill and one knowledge objective for the lesson? b] i]Name two commonly used styles of meal service that you would mention? ii].State five rules of table setting you would emphasize during this lesson? C]. Highlight four practices of food handling that you would stress on during the lesson D] Give four ways of concluding this lesson?
Identify four causes of formation of lumps in porridge?
State two meanings of the term ‘cover’ as used in meal planning and management?
A family menu of an expectant mother who is a lacto-vegetarian and a two year old child includes Fried beef, ugali, and fried vegetables. Highlight three reasons that make this menu unsuitable for them.
List six items required when setting for a table for a three course meal?
What is a menu?
Give two methods of preserving beans?
You are planning to teach a theory lesson on baking cakes i] State three objectives of this lesson
Mention three basic rules governing the following methods of cooking. i)steaming ii)Deep frying iii)Baking a cake
Define the following terms as used in cookery i] Simmering ii)Basting iii) Frying
Give examples of following foods suitable for stewing as a method of cooking.
Explain three factors that determine the choice of a cooking method.
Explain the effect of heat on the following food stuffs i]. Starch ii]Protein iii].Sugar iv). Cellulose v). Fats vi)Vitamin C
Mention three methods of heat transfer in cooking?
Differentiate between stewing and steaming?
Name two categories of methods of cooking?
State three factors that may affect the nutritive value of foods during preparation, cooking and serving?
ive two suitable methods of cooking each of the food i.] Cakes ii.]Tough meat iii]Spinach
You are to invite a resource person to give a talk ‘fortification of food’ i]State two advantages of using this approach when teaching the topic. ii]State four preparations you would make in readiness for the lesson? iii)Name four areas you would like the resource person to cover? iv)Mention four roles you would play during the talk? v)State two follow up activities your class would carry after the lesson?
Highlight two hygiene practices when preparing a fruit salad?
Mention two functions of fibre in the diet?
Give two signs and symptoms of thiamine deficiency
Give two functions of fats and oils in the body in home science?
Identify two symptoms that are prevalent in a child suffering from diarrhea and vomiting?
State three reasons why anemia is common among adolescent girls?
State three functions of water in the diet?
State three reasons for lining a kitchen dustbin?
Give two major minerals necessary for bone formation
Describe the effects of heat on eggs during frying?
Give two symptoms likely to occur in child who has taken poison?