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. ________ is the act of preparing food with heat. (a) Eating (b) Cooking (c) Washing (d) Playing
2. All of these are reasons why we cook food except ________. (a) To make it easy to digest (b) To kill germs (c) To make it harder to chew (d) To improve taste
3. Which of the following is a method of cooking food? (a) Steaming (b) Washing (c) Cutting (d) Peeling
4. The process of keeping food safe from harmful substances is called food ________. (a) Contamination (b) Spoilage (c) Safety (d) Preservation
5. Which of these materials is NOT commonly used as a local abrasive for cleaning? (a) Wood ash (b) Fine sand (c) Detergent (d) Crushed eggshells
6. An example of a physical contaminant in food is ________. (a) Bacteria (b) Pesticide (c) Hair (d) Fungus
7. The main reason for storing food properly is to ________. (a) Make it more expensive (b) Attract pests (c) Prevent spoilage (d) Increase its weight
8. Which cooking method DOES NOT involve using water? (a) Boiling (b) Steaming (c) Frying (d) Poaching
9. The correct step to maintain hygiene while cooking is to ________. (a) Use unwashed vegetables (b) Wash hands thoroughly before cooking (c) Leave food uncovered (d) Taste food with fingers
10. Boiling is a cooking method that uses ________ heat. (a) Dry (b) Moist (c) Direct (d) Indirect
11. Pans and pots are considered cooking ________. (a) Ingredients (b) Tools (c) Equipment (d) Spices
12. ________ is a biological contaminant often found in spoiled food. (a) Glass (b) Mould (c) Stones (d) Cleaning solution
13. Food contamination can be classified into biological, physical, and ________. (a) Emotional (b) Chemical (c) Electrical (d) Mechanical
14. One benefit of cooking food is that it helps to ________. (a) Reduce its nutritional value (b) Make it harder to chew (c) Kill harmful microorganisms (d) Increase food poisoning risk
15. Pawpaw leaves can be used as a local abrasive to clean ________. (a) Clothes (b) Utensils (c) Windows (d) Furniture
16. Frying food often makes it ________. (a) Less fatty (b) Healthier (c) Oily (d) Watery
17. Which of these is a cooking tool? (a) Blender (b) Refrigerator (c) Ladle (d) Microwave
18. To prevent cross-contamination, one should use separate cutting boards for raw meat and ________. (a) Cooked meat (b) Vegetables (c) Bread (d) Fruits
19. Roasting is a cooking method that uses ________ heat without liquid. (a) Wet (b) Dry (c) Steamy (d) Humid
20. Leaving food uncovered makes it prone to contamination by ________. (a) harmful chemicals (b) dust and insects (c) electrical current (d) clean water

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

1. (a) Define ‘food safety’. (2 marks)
(b) List three reasons why it is important to cook food. (3 marks)
(c) State two ways to prevent food from getting contaminated. (3 marks)
(d) Give two examples of biological contaminants. (2 marks)

2. (a) What are local abrasives? (2 marks)
(b) Name three materials that can be used as local abrasives for cleaning utensils. (3 marks)
(c) Explain the difference between cooking tools and cooking equipment, giving one example for each. (3 marks)
(d) Mention two types of food contamination. (2 marks)

3. (a) List three different methods of cooking food. (3 marks)
(b) Describe the cooking method known as ‘steaming’. (3 marks)
(c) State one advantage and one disadvantage of frying food. (2 marks)
(d) Why is proper food storage important? (2 marks)

4. (a) Why is it important to wash your hands thoroughly before handling food? (2 marks)
(b) Identify three common physical contaminants that can be found in food. (3 marks)
(c) Explain how cross-contamination can occur in the kitchen. (3 marks)
(d) Give two examples of chemical contaminants. (2 marks)

Objective Marking Scheme

Question 1 – ✅ (b) Cooking
Question 2 – ✅ (c) To make it harder to chew
Question 3 – ✅ (a) Steaming
Question 4 – ✅ (c) Safety
Question 5 – ✅ (c) Detergent
Question 6 – ✅ (c) Hair
Question 7 – ✅ (c) Prevent spoilage
Question 8 – ✅ (c) Frying
Question 9 – ✅ (b) Wash hands thoroughly before cooking
Question 10 – ✅ (b) Moist
Question 11 – ✅ (c) Equipment
Question 12 – ✅ (b) Mould
Question 13 – ✅ (b) Chemical
Question 14 – ✅ (c) Kill harmful microorganisms
Question 15 – ✅ (b) Utensils
Question 16 – ✅ (c) Oily
Question 17 – ✅ (c) Ladle
Question 18 – ✅ (b) Vegetables
Question 19 – ✅ (b) Dry
Question 20 – ✅ (b) dust and insects