2019 KCSE Marking Scheme

2019 KCSE Home Science paper 1 marking scheme

1. Separating tools used in the kitchen.
(a) Flour sieve
(b) Tea sieve/strainer
(c) Draining spoon
(d) Colander
( e) Conical strainer

2 Functions of vitamin B1 in the body.
– Release of energy from carbohydrates.
– Stimulates growth.
-Promotes appetite for food.
– Aids in digestion.
– Proper functioning of the nervous system.
– Prevents the occurrence of Beriberi.

3. Uses of carrots in cooking
– Adds colour.
– Adds taste/flavour.
– Improves the texture.
– Improves the nutritive value.
– For garnishing.

4. Factors that determine the choice of a cooking method.
– Time available.
– Type of food.
a Individual nutritional values.
– Skill of the chef
– Type of equipment available.

5. Difference between chemical and biological raising agents. Biological raising agents are microorganisms which when subjected to fermentation produce carbon dioxide and alcohol while chemical raising agents produce carbon dioxide by heating a mixture which sodium bicarbonate or baking powder has been added.

6( Ways of preventing skin diseases.
d Eat a balanced diet that is rich in vitamin A, B and C.
– Wash the body daily.
– Do not share personal items.
e Use of medicated soaps and creams.
– Sterilization.
– Avoid mixing clothes of sick persons with others.

2019 KCSE Home Science paper 2 marking scheme

1. (a) Work well pressed (1) and folded(½).
   (b) Label(½) firmly sewn (1) without concealing details(½) and on a single fabric (½).
   (c) Pins/needles(½) unnecessary tacking threads(½) and loose threads (½) removed.
   (d) Made up for the left half (1).

8. (a) Waist band edge made with straight stitchery (1) and seam allowance
See through the light evenly trimmed ( 1)
(b) Waist band well knife-edged (1)
(c) CB end well-finished(½) with straight stitchery(½) and a pointed comer(½)
(d) Waistband attached with straight (1) stitchery and edge tops stitched (1) and seam not trimmed (1) (see through light)
(e) Raw edges well tucked under on W. S. ( 1) and waist band held down with straight tacking stitches (1)
(f) Half of the back waistband finished with hemming stitches (2) and tacking stitches not removed(½)
(g) Evenness of width of waistband on RS (1) and W.S (1)
(h) Correct width of waistband 3cm to within 2mm (2.8cm to 3.2cm) (1 x2)
(i) Flatness of waistband WS (1) and RS (1)