2025-muranga-east-home-science-pp3-marking-scheme_1
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UPLOADED BY Unknown
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DATE 07 Dec 2025
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SIZE 1.47 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-pp3-marking-scheme_1" 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 JOINT EXAM HOMESCIENCE Download this and other FREE materials from https://teacher. ke/notes FOODS AND NUTRITION PRACTICAL Paper 3 FORM FOUR 2025 1 ¼ hours Candidate’s Name…………………………………………………. Session ……………… Teachers Name ……………………………………………………………………………………………… AREAS OF ASSESSMENT MAXIMUM SCORE ACTUAL SCORE REMARKS 1. PLAN Recipes Available Correct quantities Appropriate choice Order of work Available Proper sequencing (written) Dovetailing List of foodstuffs Available Adequacy (enough for two) Appropriateness List of equipment Availability Adequacy Appropriateness Sub-total 2. PREPARATION AND COOKING 2 2 2 1 2 2 1 1 1 1 1 1 17 Correct procedure and preparation Main dish a) Protein b) Carbohydrate c) Vegetables d) Drink 1 1 1 1 Correct procedure for cooking Protein Carbohydrates vegetables 2 2 1 Method of cooking (at least 2) 2 1 Download this and other FREE revision materials from https://teacher. ke/notes Quality of results (Colour, texture, taste, consistency) Protein Carbohydrates vegetables Drink Download this and other FREE materials from https://teacher. PRESENTATION Utensils Appropriate Clean Correctly positioned Food Correctly served on the plate Well garnished Center Piece (Appropriate) Well laundered table clothe Cruets (shakers) Hygiene Food hygiene - during preparation (½) - during cooking (½) Kitchen - during preparation (½) - during service (½) Personal - when handling food (½) - grooming (½) Sub-total 4.
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 JOINT EXAM HOMESCIENCE Download this and other FREE materials from https://teacher.co.ke/notes FOODS AND NUTRITION PRACTICAL Paper 3 FORM FOUR 2025 1 ¼ hours Candidate’s Name…………………………………………………. Session ……………… Teachers Name ……………………………………………………………………………………………… AREAS OF ASSESSMENT MAXIMUM SCORE ACTUAL SCORE REMARKS 1. PLAN Recipes Available Correct quantities Appropriate choice Order of work Available Proper sequencing (written) Dovetailing List of foodstuffs Available Adequacy (eno...
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