[go: up one dir, main page]
Scribd
Upload
285 views2 pages

Home Science p3 Ms

The document outlines the marking scheme for a practical examination in Home Science (Food and Nutrition) for End Term 1, 2025. It includes areas of assessment such as planning, preparation, presentation, and general hygiene, with specific criteria and maximum scores for each. The total marks available for the assessment is 25.

Uploaded by

zumarrajab
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
285 views2 pages

Home Science p3 Ms

The document outlines the marking scheme for a practical examination in Home Science (Food and Nutrition) for End Term 1, 2025. It includes areas of assessment such as planning, preparation, presentation, and general hygiene, with specific criteria and maximum scores for each. The total marks available for the assessment is 25.

Uploaded by

zumarrajab
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

441/3

HOMESCIENCE (FOOD AND NUTRITION)


Paper 3
PRACTICAL
END TERM 1 2025
MARKING SCHEME

Name ____________________________ Adm No __________Class__________


AREAS OF ASSESSMENT MAX SCORE SCORE REMARKS
1. PLAN
● Recipes
- Availability 1
- Correct quantities 1
- Suitability of items 2
● Order of work
- Availability ½
- Suitability of items 1
● List of foodstuffs materials and
equipments
- Availability ½
- Adequacy 1
- Appropriateness ½
7½
2. PREPARATION
● Correct procedures
- Protein ½
- Carbohydrates ½
- Vitamins ½
- Hot beverage ½
- Methods of cooking(at least 2) 1
● Quality of results
- Protein ½
- Carbohydrate ½
- Vitamin ½
- Hot beverage ½
5
3. PRESENTATION

Page | 1
● Utensils
- appropriateness ½
- cleanliness and not smudged 1½
- Not overfilled ½
● Table setting
- Clean and well pressed table cloth 1½
- Presence of menu card ½
- Correct flower arrangement ½
- Proper arranged 2 covers 1
- One course meal and hot beverage presented ½
6½
4. GENERAL
● Hygiene – personal (1) and food (1) 2
● Economy of resources food( ½) water (½)
fuel (½) materials (½) 2
● Cleaning up during (1) and after (1) work 2
6
TOTAL MARKS 25

Page | 2

You might also like