Home Economics – Form 3 – Half Yearly 2015-2016 Page 1 of 8

SECONDARY SCHOOLS

HALF-YEARLY EXAMINATIONS 2015-16

Form 3 Home Economics Level 5-6-7-8 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

(6 marks)

1b. Write down 4 foods (different from those written in question 1a) that should be limited:

______________ ______________ ______________ ______________ (2 marks)

Cereals, cereal

products and

potatoes

Fruit

Fats and oils Lean meat, fish, poultry,

eggs, legumes, nuts and seeds

Milk and

milk products

Vegetables

Home Economics – Form 3 – Half Yearly 2015-2016 Page 2 of 8

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 2015-2016 Page 3 of 8

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 Modification

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

_______________________________________________

_______________________________________________

_______________________________________________

_______________________________________________

_______________________________________________

_______________________________________________

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)

(6 marks)

Home Economics – Form 3 – Half Yearly 2015-2016 Page 4 of 8

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. Sift the flour into a bowl.

iii. Pour water to form a dough.

iv. 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 2015-2016 Page 5 of 8

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 2015-2016 Page 6 of 8

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 2015-2016 Page 7 of 8

1. Soya milk

2. Pasteurised whole milk

3. Dried milk

4. Skimmed milk

5. Ultra Heat Treatment

milk

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:

______________________________.

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 2015-2016 Page 8 of 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)