Examination on Home Economics
Class: Primary 5
Term: Third Term
Time: 1 Hour
Total Marks: 70

SECTION A: OBJECTIVES (40 Marks)
Instruction: Answer all questions.

1. ________ are substances used to remove dirt and stains from surfaces. (a) Food items (b) Cleaning agents (c) Cooking methods (d) Raw materials
2. Which of the following is a cooking tool commonly used for stirring? (a) Oven (b) Refrigerator (c) Spoon (d) Blender
3. All of these are reasons for cooking food except ________. (a) To make it palatable (b) To kill germs (c) To make it raw (d) To make it easily digestible
4. The process of preparing food by applying heat is called ________. (a) Washing (b) Eating (c) Cooking (d) Storing
5. Which of these is NOT a method of cooking? (a) Steaming (b) Frying (c) Washing (d) Roasting
6. The main reason for cooking food is to make it ________. (a) Harder to eat (b) Easily digestible (c) More expensive (d) Unsafe
7. An example of a physical contaminant in food is ________. (a) Mould (b) Pesticide (c) Stones (d) Fungi
8. Which of these is not a local abrasive material? (a) Wood ash (b) Eggshell (c) Fine sand (d) Soap
9. ________ contamination includes mould and fungi growing on food. (a) Chemical (b) Physical (c) Biological (d) Environmental
10. The correct step in safe food handling is to ________. (a) Store raw and cooked food together (b) Wash hands thoroughly before cooking (c) Leave food uncovered for long periods (d) Cook food partially
11. Which of the following cooking methods involves cooking food in hot oil? (a) Steaming (b) Boiling (c) Frying (d) Grilling
12. All of these are materials for local abrasives except ________. (a) Pawpaw leaves (b) Detergent (c) Plastic (d) Wood ash
13. Food safety refers to the practices used to keep food safe from ________. (a) Hunger (b) Harm (c) Spoilage (d) Cooking
14. Which of these does NOT help prevent food-borne illness? (a) Washing fruits and vegetables (b) Cooking food thoroughly (c) Leaving food uncovered (d) Storing food at correct temperatures
15. The main reason for using abrasives to clean cooking tools is to ________. (a) Decorate them (b) Make them shiny (c) Scour stubborn dirt (d) Keep them new
16. A cooking equipment used for baking cakes and bread is a ________. (a) Pot (b) Frying pan (c) Oven (d) Spoon
17. Which of these is not an advantage of steaming food? (a) Retains nutrients (b) Requires less fat (c) Makes food crispy (d) Good for healthy eating
18. ________ involves cooking food gently in a small amount of liquid in a covered pot over a long period. (a) Frying (b) Grilling (c) Steaming (d) Stewing
19. The correct step to store cooked food safely is to ________. (a) Leave it on the counter overnight (b) Refrigerate promptly within two hours (c) Keep it warm for many hours (d) Store it with raw meat
20. Which of the following represents chemical contamination in food? (a) Metal rust (b) Hair (c) Pesticides (d) Insects

SECTION B: THEORY (30 Marks)
Instruction: Answer any THREE questions.

1. (a) Define cooking tools. (2 marks)
(b) List three examples of cooking equipment. (3 marks)
(c) State two materials used for local abrasives and mention one use for each. (3 marks)
(d) What is the main difference between a cooking tool and cooking equipment? (2 marks)

2. (a) What is food safety? (2 marks)
(b) Give two ways to prevent food-borne illness in your home. (3 marks)
(c) Explain what biological contamination in food means and give an example. (3 marks)
(d) Mention one risk of consuming food that has been chemically contaminated. (2 marks)

3. (a) Define cooking. (2 marks)
(b) State three reasons why we cook food. (3 marks)
(c) List and briefly explain two cooking methods. (3 marks)
(d) Name two foods that are suitable for frying. (2 marks)

4. (a) State one advantage of steaming food. (2 marks)
(b) Give two disadvantages of frying food. (3 marks)
(c) Mention two safety precautions you should observe when preparing a meal. (3 marks)
(d) Why is personal hygiene important when cooking? (2 marks)

Objective Marking Scheme

Question 1 – ✅ (b) Cleaning agents
Question 2 – ✅ (c) Spoon
Question 3 – ✅ (c) To make it raw
Question 4 – ✅ (c) Cooking
Question 5 – ✅ (c) Washing
Question 6 – ✅ (b) Easily digestible
Question 7 – ✅ (c) Stones
Question 8 – ✅ (d) Soap
Question 9 – ✅ (c) Biological
Question 10 – ✅ (b) Wash hands thoroughly before cooking
Question 11 – ✅ (c) Frying
Question 12 – ✅ (c) Plastic
Question 13 – ✅ (b) Harm
Question 14 – ✅ (c) Leaving food uncovered
Question 15 – ✅ (c) Scour stubborn dirt
Question 16 – ✅ (c) Oven
Question 17 – ✅ (c) Makes food crispy
Question 18 – ✅ (d) Stewing
Question 19 – ✅ (b) Refrigerate promptly within two hours
Question 20 – ✅ (c) Pesticides