NAME: ____________________________________________________________

2018 END OF TERM TWO EXAMINATIONS

THYOLO SECONDARY SCHOOL
HOME ECONOMICS (Paper 2) Experiments
th
15 December 2017 Time allowed: 30 minutes each question

Question 1
You are provided with the following.
 teaspoonful yeast , 1 teaspoonful salt, 1 teaspoonful sugar, 3 test tubes labeled K, L, and M.
 1 cup cold water, a teaspoon , Measuring cylinder

Instruction: Follow the procedure carefully.

Procedure
 Measure 10 ml of warm water into test tube K
 Measure 10 ml of warm water into test tube L
 Measure 10 ml of warm water into test tube M

 Add teaspoon yeast to each test tube K, L, and M

 Add teaspoon sugar to test tube K.

 Add teaspoon of salt to test tube M

 Shake each test tube for a minute and leave to stay for 5 minutes
a. Record your observations in table 1 below. [ 3 marks]

Test Tube Observation after standing for five minutes

K

b. Explain the results in test tube K, L, and M.

K______________________________________________________________________________________
_______________________________________________________________________________________
L______________________________________________________________________________________

1
 ______________________________________________________________________________________
M_____________________________________________________________________________________
_______________________________________________________________________________[ 3 marks]
c. What process has taken place in K?_________________________________________________[ 1 mark]
d. Mention any two snacks that can be produced through the process in K.
_____________________________________________________________________________________
____________________________________________________________________________[ 2 marks]
e. Which two products are formed in each of the mixtures in K and L?

_____________________________________________________________________________________
______________________________________________________________________________[ 2
marks]
f. Give one advantage and one disadvantage of using yeast in flour.
Advantage ______________________________________________________________________________
Disadvantage____________________________________________________________________[ 2 marks]
g. List four conditions that favour yeast reaction.
(i)___________________________________________________________________________________
(ii)__________________________________________________________________________________
(iii)__________________________________________________________________________________
(iv)_________________________________________________________________________[ 4 marks]
h. Explain the difference between strong flour and weak flour.
_______________________________________________________________________________________
______________________________________________________________________________[ 2 marks]
i. Explain the difference between batter and dough.
_______________________________________________________________________________________
_______________________________________________________________________________[ 2 marks]
Question 2
You are provided with the following
 15 by 2 cm piece of fabric marked X, 15 by 2 cm piece of fabric marked Y, A container, 20 ml cold water

Instructions

Follow the procedure carefully

1. Take one strand from sample X and another strand from sample Y
2. Pull each sample until it breaks
3. Again take one strand from sample X and dip them in water provided for one minute
2
 4. Take out the wet strands
5. Repeat step 2 for both samples

Table 2
Sample Strength of Dry Sample Strength of wet Sample
X
Y
[ 4 maks]
a. What conclusion can be drawn from the experiment
_________________________________________________________________________________
_________________________________________________________________________[2 marks]
b. Identify the samples X and Y
X _______________________________________________________________________________
Y_________________________________________________________________________[2 mks]
c.Give two suitable garments that would be made from each sample [ 2 marks]
Sample X__________________________________________________________________________
_________________________________________________________________________________
Sample Y _________________________________________________________________________
_________________________________________________________________________[ 4 marks]
d. How should garment made from samples X and Y be dried after washing?
SampleX_________________________________________________________________________________
________________________________________________________________________________________
Sample Y ________________________________________________________________________________
________________________________________________________________________________[ 2 marks]
e. Explain the reason for your answer in d above.
Sample X________________________________________________________________________________
________________________________________________________________________________[ 2 marks]
Sample Y_______________________________________________________________________________
________________________________________________________________________________[2 marks]
f. Which sample can easily be damaged by moths
_______________________________________________________________________________[ 1 mark]
g. What may cause shrinking of sample X during the first washing?
_____________________________________________________________________________[ 1 mark]
h. Mention any two fabrics that should not be damped before ironing.
_______________________________________________________________________________________
______________________________________________________________________________[ 2 marks]
i. Mention any two fabrics that smell like burnt paper when burnt.
_____________________________________________________________________________[ 2 mks]
j. Differentiate between a fibre and a fabric.

____________________________________________________________________________________
____________________________________________________________________________________
_____________________________________________________________________________[ 2 mks]
3
 Question 3
You are provided with :
 An Irish potato, A knife , Container half filled with water (labeled A), Empty container (labeled B.)
Instructions
Follow the procedure carefully
1. Using the knife, peel the Irish potato and cut them into two equal parts.
2. Put one piece of potato in the empty container the other in the water filled container.
3. Leave them to stand for five minutes. Observe what happens. [ 2 mks]

Sample Colour
A

a. Explain the results in A and B.

A______________________________________________________________________________________
_______________________________________________________________________________________
B______________________________________________________________________________________
________________________________________________________________________________[ 4 mks]
b. What name is given to the reaction that has happened in B. [ 1 mk]
_________________________________________________________________________________
c. Apart from putting the Irish potato in water, mention one other way of preventing the reaction.
_____________________________________________________________________________[ 1 mk]
d. Give any two nutrients found in Irish potatoes.
_______________________________________________________________________________[2 mks]
e. Mention any two dishes that can be made from left over boiled Irish potatoes.
_______________________________________________________________________________________
________________________________________________________________________________[ 2 mks]
f. Suggest any two ways through which Irish potatoes can be preserved.
_______________________________________________________________________________________
_______________________________________________________________________________[ 2 mks]
Question 4.
You are provided with the following:
 2 dessert spoons mgaiwa flour, 2 small tins labeled N and O , 100 ml hot water , 100 ml cold
water
 1 stirring rod/stick
Instruction : Follow the procedure carefully.
Procedure
a. Take 1 dessert spoon of mgaiwa flour and put in tin N
b. Take the remaining quantities and put in tin O
4
 c. Add cold water to tin N. Stir for 15 seconds and leave to stand for 5 minutes.
d. Add hot water to tin O. Stir for 15 seconds and leave to stand for 5 minutes.
Record the results in Table below.
Sample Results
N
O

a. Describe the process that has happened to the mixture of mgaiwa and hot water.
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_____________________________________________________________________________[ 6 marks]
b. What happens to mgaiwa flour when very hot water is added to it?
_________________________________________________________________________________
_________________________________________________________________________[ 1 mark]
c. Name the three nutrients that are lost when maize is processed into white flour.
_________________________________________________________________________[ 3 marks]
d. State any three ways of improving the nutritive value of maize flour porridge.
_______________________________________________________________________________________
_______________________________________________________________________________________
______________________________________________________________________________[ 3 marks]
e. Explain how cereals should be stored.
_______________________________________________________________________________________
______________________________________________________________________________[ 2 marks]
f. Name the nutrient found in flour that makes flour mixtures to set in the oven.
_____________________________________________________________________________ [1 mark]
g. Describe how you would avoid the formation of lumps when cooking mgaiwa porridge.
_______________________________________________________________________________________
________________________________________________________________________________[ 2 mks]
Question 5
You are provided with:
 Water sample P , Water Sample Q, Heat source
Procedure
i. Heat water sample P until all the water dries up.
ii. Heat sample Q until all the water dries up.
Sample Any observation during boiling Type of Residue formed
P

5
 a. Identify the types of water samples P and Q
Sample P ________________________________________________________________________
Sample Q_______________________________________________________________[ 2 marks]
b. i. Which water sample is good for laundry?
________________________________________________________________________[ 1 mark]
ii. Give a reason for your answer.
_________________________________________________________________________________
_________________________________________________________________________[ 2 marks]
c. i. Which water sample is good for drinking ?
______________________________________________________________________[ 1 mark]
ii. Give a reason for your answer in c(i) above.
_________________________________________________________________________________
__________________________________________________________________________[ 2 mks]
d. Mention two possible sources each of the water samples used above.
P______________________________________________________________________[ 2 mks]
Q_____________________________________________________________________[ 2 mks]
e. Mention any two ways of softening temporary hard water.
______________________________________________________________________________
______________________________________________________________________[ 2 marks]
f. Mention any four advantages of soap less detergents.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_______________________________________________________________________[ 4 mks]
Question 5
You are provided with the following :
 Sample P , Sample Q, A ruler
Instructions

Follow the procedure carefully

Procedure
 Pull a strand from sample P
 Pull a strand from sample Q
 Measure each strand and record in Table below.
 Stretch strand P for one minute
 Measure the strand and record the measurements
 Stretch strand Q for one minute.
 Measure the strand and record the measurement.
a. Record the results in Table below.

SAMPLE Observation before stretching Observation after stretching

6
 Sample P

Sample Q

[ 4 marks]
b. Explain the results
_______________________________________________________________________________________
_______________________________________________________________________________________
______________________________________________________________________________[ 3 marks]
c. Explain the reason for the result
_______________________________________________________________________________________
_______________________________________________________________________________________
_____________________________________________________________________________[ 2 marks]
d. Mention any two fabrics of the same property with
(i) sample P: _______________________________________________________________
(ii) Sample Q : _______________________________________________________________[ 2 marks]
e. Give two reasons why cotton fabric is suitable for household use.
_____________________________________________________________________________________
____________________________________________________________________________[ 2 marks]
f. Which method is suitable for washing articles made from sample Q?
_____________________________________________________________________________( 1 mark)
g. Give a reason for your answer in question f above.
_______________________________________________________________________________________
_______________________________________________________________________________[ 2 marks]
h. Explain two disadvantages of wool.
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
______________________________________________________________________________[ 4 marks]
6. You are provided with :
 2 test tubes , Soap solution , Water sample E , Water sample F.
Follow the following procedure carefully.
1. Rub your two fingers to feel the texture of the two water samples. Record your observations.
2. Put the two water samples in two separate test tubes
3. Add few drops of soap solution to water samples E and F and shake for 2 minutes.

Sample Texture of water Amount of bubbles

E 7

F
 [ 4 mks]
a. Explain you observations in the above experiment. [6 mks ]
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
_

Question 7
 A piece of white bread, Heat source, A pan
Instructions : Follow the procedure carefully
Procedure
 Put the piece of bread in a dry pan and put on fire for two minutes
 Turn over the piece for one minute

a. Record the results in the table below.

SAMPLE TEXTURE COLOUR
Slice of bread
before heating

Slice of bread
before heating

[ 4 marks]
b. Explain the observations
_______________________________________________________________________________________
_______________________________________________________________________________________
_______________________________________________________________________________________
______________________________________________________________________________[ 5 marks]
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c. Give two examples of food stuffs which can react in the same way.
(i) _____________________________________________________________________
(ii)________________________________________________________________[ 2 marks]
d. Give three importance of toasting bread.
(i) _________________________________________________________________________
(ii) _________________________________________________________________________
_
(iii) __________________________________________________________________[ 3
marks]
e. Which meal can the sample be best served?
______________________________________________________________________________[ 1 mark]
f. Mention any two functions of the sample in cookery.
(i) ________________________________________________________________________
(ii) ________________________________________________________________[ 2 marks]
g. Mention one major nutrient in the snack.
____________________________________________________________________________
h. Give two functions of nutrient mentioned in (g) in the body.
_______________________________________________________________________________________
________________________________________________________________________[ 2 marks]
END OF QUESTION PAPER