SECONDARY SCHOOLS HALF-YEARLY EXAMINATIONS Form 3 Home Economics Level Time: 1 ½ hrs

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1 SECONDARY SCHOOLS HALF-YEARLY EXAMINATIONS Form 3 Home Economics Level Time: 1 ½ hrs Name: Class: Answer all the questions in the spaces provided. 1. The Healthy Plate gives us a guide for eating throughout life. 1a. Put the following foods in the correct section of the Healthy Plate: orange fish milk bread oil pasta yoghurt butter banana nuts carrot onion Cereals, cereal products and potatoes Vegetables Milk and milk products Fruit Fats and oils Lean meat, fish, poultry, eggs, legumes, nuts and seeds (6 marks) 1b. Write down 4 foods (different from those written in question 1a) that should be limited: (2 marks) Home Economics Form 3 Half Yearly Page 1 of 8

2 2. Health is a state of complete physical, mental and social well-being. Choose the correct answer. 2a. Following a balanced diet is part of the (physical development, social development, mental development). 2b. Making friends is part of the (physical development, social development, mental development). 2c. Joining activities such as drama and scouts is part of the (physical development, social development, mental development). 2e. Learning new skills at school is part of the (physical development, social development, mental development). (2 marks) 3. Water is vital to life. 3a. List three functions of water. (3 marks) 3b. How much water do we need to drink daily? (1 mark) 3c. What may happen to us if we do not take enough water? (1 mark) 3d. Suggest three ways how we can increase water in our diet? (3 marks) Home Economics Form 3 Half Yearly Page 2 of 8

3 4. The CINDI dietary guidelines are a set of goals that we should follow when planning and choosing the food we eat. 4a. List five dietary guidelines. (5 marks) 4b. Modify the following snack to meet the CINDI dietary guidelines: Snack 2 slices white bread 25g butter A slice of cheddar cheese A slice of salami A packet of fruit juice A scoop of ice cream Modification (6 marks) 4c. Choose one of the modification written in question 2b and give a reason for the modification you made. Chosen modification: Reason for modification: (2 marks) Home Economics Form 3 Half Yearly Page 3 of 8

4 5. A friend needs some advice on making shortcrust pastry. 5a. Suggest five hints that your friend should follow to obtain good results. (5 marks) 5b. The method of making shortcrust pastry has been printed below in the wrong order. Re-arrange the stages into the correct order. Method of making shortcrust pastry Correct order i. Rub the margarine into the flour until it resembles fine breadcrumbs. ii. iii. iv. Sift the flour into a bowl. Pour water to form a dough. Sprinkle the work surface with flour and roll out the dough as required. v. Knead it until smooth and even. Put in fridge to rest. (2½ marks) 5c. Give an example of a savoury dish and a sweet dish using shortcrust pastry. Savoury dish: Sweet dish: (2 marks) Home Economics Form 3 Half Yearly Page 4 of 8

5 5d. The following equipment are needed when preparing shortcrust pastry. Write down their name and their correct use. Name Use i. ii. iii. iv. v. (10 marks) 5e. Explain how you would clean a mixing bowl after it was used to prepare shortcrust pastry in. (4 marks) 6. The five nutrients are proteins, carbohydrates, fats, vitamins and minerals. 6a. List the micro-nutrients: (1 mark) 6b. List the macro-nutrients: (1½ marks) Home Economics Form 3 Half Yearly Page 5 of 8

6 6c. Complete the following paragraph about protein: Protein is made up of a chain of. The main function of protein is for and. One gram of protein provides kcal. Protein obtained from plant foods like, and is of biological value. Protein obtained from animal foods like, and is of biological value. Taking more protein than the body requires will contribute to a surplus of energy, leading to extra weight gain (being ). (6½ marks) 6d. Write down the three types of carbohyrates and two food sources of each. Type of carbohydrate Food sources (3,3 marks) 7. What diseases are more prone to suffer from if the diet is? a. High in sugar:,,. b. High in fats:,. c. High in salt:. d. Lacking dietary fibre:,. (8 marks) Home Economics Form 3 Half Yearly Page 6 of 8

7 8. You went to a supermarket to do the weekly shopping. You noticed the different types of milk shown on the right: 8a. Using these types of milk, suggest a suitable one for the following situations (use a different type of milk for every question): i. A person who wants to lose weight:. ii. To store in a cupboard:. iii. To prepare a milkshake for a two-year old child: 1. Soya milk 2. Pasteurised whole milk 3. Dried milk 4. Skimmed milk 5. Ultra Heat Treatment milk. iv. To use on a camping site where a refrigerator is not available:. v. A person who is lactose intolerant:. (2½ marks) 8b. Suggest a meal together with a drink where milk is the main ingredient in every dish or drink suggested: Main dish: Dessert: Drink: (3 marks) 9. We should follow good personal hygiene in the kitchen. 9a. Look carefully at the following picture and write down five unhygienic practices that you can notice. (5 marks) Home Economics Form 3 Half Yearly Page 7 of 8

8 9b. What can happen if we do not follow good personal hygienic practices in the kitchen? (1 mark) 10. The following picture shows a kitchen full of dangers. 10a. Circle 6 dangers that you can notice from the picture. (3 marks) 10b. Choose any 4 dangers and for each write a different accident and how this accident could have been avoided (prevention). Accident Prevention (4,4 marks) Home Economics Form 3 Half Yearly Page 8 of 8