2025-muranga-east-home-science-pp1-marking-scheme
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UPLOADED BY Unknown
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DATE 07 Dec 2025
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SIZE 1.79 MB
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About This Document
Document Type: This is a Exam Paper, designed for Testing knowledge and exam technique.
Context: Standard material from the 2025 academic period.
Key Content: Likely covers essential definitions, scientific principles, and structured questions to test your proficiency.
Study Strategy: Attempt these questions under timed conditions to simulate a real exam environment, then check against your notes.
Recommendation: comprehensive resource for students aiming to achieve top grades in their final assessments.
Detailed Content Overview
Introduction
This notes resource titled "2025-muranga-east-home-science-pp1-marking-scheme" provides comprehensive exam preparation materials designed to test and enhance your understanding. This resource is structured to facilitate effective learning and retention of important information.
Key Topics Covered
Learning Objectives
- Master key concepts required for examination success
- Practice answering exam-style questions effectively
- Develop time management skills for timed assessments
- Identify and address knowledge gaps in understanding
Detailed Summary
MURANG’A EAST 2025 JOINT EXAM HOMESCIENCE PAPER 1 MARKING SCHEEM SECTION A (40 MARKS) Download this and other FREE materials from https://teacher. Three functions of carbohydrates in the body ➢ Provision of heat and energy ➢ Storage of glycogen ➢ Roughage aids in digestion and prevents constipation ➢ Cellulose increases food bulk giving satiety value ➢ Carbohydrates have sparing effect on proteins (3*1=3 marks) 2. Two methods of preserving fruits at home without using a refrigerator ➢ Jam making ➢ Pickling/ chutneys ➢ Drying/ dehydration ➢ Use of honey/ sugar (2*1= 2 marks) 3. Identify two changes that occur when cooking ugali (2 marks) ➢ Gelatinizing and thickening of the starch ➢ It produces a good smell/aroma ➢ The part in contact with the pan start browning 4. Distinguish between meal planning and meal management. (2 marks) Meal planning involves deciding what is to be eaten by individuals in order to meet their nutritional requirements while meal management involve acquiring ingredients, preparing, cooking and serving the food 5. Define the term Blanching as used in cookery (1 mark) ➢ Blanching is a cooking process where food, typically vegetables or fruits, is briefly immersed in boiling water or steam, then immediately plunged into ice water to halt the cooking process.
Study Tips & Recommendations
Time Management
Practice under timed conditions to improve speed and accuracy. Allocate specific time limits to each section.
Active Practice
Attempt all questions before checking answers. Review mistakes to understand where improvements are needed.
Mark Scheme Review
Study marking schemes carefully to understand how examiners award points and structure your answers accordingly.
Regular Review
Schedule periodic reviews to reinforce learning and combat forgetting. Use spaced repetition for optimal retention.
Content Preview
MURANG’A EAST 2025 JOINT EXAM HOMESCIENCE PAPER 1 MARKING SCHEEM SECTION A (40 MARKS) Download this and other FREE materials from https://teacher.co.ke/notes 1. Three functions of carbohydrates in the body ➢ Provision of heat and energy ➢ Storage of glycogen ➢ Roughage aids in digestion and prevents constipation ➢ Cellulose increases food bulk giving satiety value ➢ Carbohydrates have sparing effect on proteins (3*1=3 marks) 2. Two methods of preserving fruits at home without using a refrigerato...
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