Examination Questions Home Economics Primary 6 Second Term Lesson Notes Week 12

Home Economics Primary 6 Second Term Examination

General Instructions for Teachers and Students:

• For Teachers:
  • Please ensure that all students are seated in a quiet environment.
  • Explain to the students that this is an individual assessment, and they should work independently.
  • Ensure that students do not engage in any form of malpractice, such as cheating or copying.
  • Emphasize that the exam tests their understanding and ability to apply the knowledge they’ve gained during the term.
• For Students:
  • Read each question carefully before answering.
  • Do not rush. Take your time to think before writing your answers.
  • Answer all questions. If you do not know an answer, leave it and come back to it later.
  • Write clearly and legibly.
  • Cheating is not allowed. Answer the questions based on your understanding.
  • Show your work, where necessary, and stay calm.

Part A: Objective Questions

(Choose the correct option a, b, c, or d)

1. The ______ is used to prepare food in the kitchen.
   a) Dining area
   b) Cooking area
   c) Washing area
   d) Storage area
2. A ______ kitchen arrangement is suitable for small spaces.
   a) U-shaped
   b) L-shaped
   c) Island
   d) One-wall
3. ______ is used to stop bleeding from a cut.
   a) Bandage
   b) Antiseptic
   c) Cotton wool
   d) Plaster
4. A ______ is used to measure body temperature.
   a) Bandage
   b) Scissors
   c) Thermometer
   d) Cotton wool
5. The kitchen should be cleaned ______ to prevent accidents.
   a) Occasionally
   b) Rarely
   c) Regularly
   d) Never
6. The ______ area of a kitchen is where utensils are washed.
   a) Cooking area
   b) Storage area
   c) Washing area
   d) Dining area
7. A ______ is used for wrapping a wound to protect it.
   a) Bandage
   b) Scissors
   c) Band-Aid
   d) Tweezers
8. The purpose of maintaining kitchen hygiene is to ______.
   a) Avoid accidents
   b) Make the kitchen look nice
   c) Prevent food contamination
   d) Both a and c
9. A ______ is used to sterilize the skin before applying a bandage.
   a) Antiseptic
   b) Bandage
   c) Thermometer
   d) Tweezers
10. The ______ is used for storing food in the kitchen.
    a) Sink
    b) Refrigerator
    c) Stove
    d) Microwave
11. ______ helps in keeping the kitchen organized.
    a) Cleaning
    b) Cooking
    c) Proper arrangement
    d) Eating
12. A ______ kitchen layout has all the areas along one wall.
    a) U-shaped
    b) One-wall
    c) L-shaped
    d) Island
13. To prevent a kitchen accident, always ______.
    a) Keep the floor dry
    b) Avoid cleaning
    c) Use dirty tools
    d) Stand on the kitchen counter
14. The ______ kitchen layout is best for larger spaces.
    a) U-shaped
    b) One-wall
    c) Island
    d) L-shaped
15. A ______ is used to stop bleeding from a small cut or injury.
    a) Bandage
    b) Antiseptic
    c) Cotton wool
    d) Thermometer
16. The ______ in a first aid box helps to treat cuts and wounds.
    a) Antiseptic
    b) Tweezers
    c) Cotton wool
    d) Bandage
17. The function of ______ in the kitchen is to prepare and cook food.
    a) Washing area
    b) Dining area
    c) Storage area
    d) Cooking area
18. ______ is necessary for proper kitchen hygiene.
    a) Deep cleaning
    b) Routine cleaning
    c) Ignoring spills
    d) Leaving dirty dishes
19. The ______ kitchen layout uses two opposite walls for work areas.
    a) L-shaped
    b) One-wall
    c) U-shaped
    d) Island
20. A ______ is used for disinfecting cuts and cleaning the skin.
    a) Antiseptic
    b) Band-Aid
    c) Tweezers
    d) Cotton wool
21. The ______ area of the kitchen is where food is prepared and cooked.
    a) Cooking
    b) Washing
    c) Storage
    d) Dining
22. ______ is an example of a type of kitchen arrangement.
    a) Thermometer
    b) Bandage
    c) U-shaped
    d) Antiseptic
23. The ______ helps keep your kitchen tools organized.
    a) Cleaning
    b) First aid kit
    c) Storage area
    d) Cooking area
24. In a kitchen, ______ is the most important activity for preventing disease.
    a) Cleaning
    b) Cooking
    c) Storing food
    d) Eating
25. ______ is an example of a kitchen accident that can happen.
    a) Spilling hot water
    b) Stirring food
    c) Cutting vegetables
    d) Washing dishes
26. The ______ is where you store cooked food in the kitchen.
    a) Dining area
    b) Refrigerator
    c) Sink
    d) Stove
27. A ______ is a useful tool for measuring small objects in the kitchen.
    a) Thermometer
    b) Knife
    c) Scale
    d) Tweezers
28. A ______ is an important tool in a first aid box for helping with injuries.
    a) Bandage
    b) Spoon
    c) Plate
    d) Fork
29. The ______ area in a kitchen is the place where food items are stored.
    a) Washing area
    b) Cooking area
    c) Storage area
    d) Dining area
30. The ______ in a kitchen helps prevent accidents and ensures safety.
    a) Proper cleaning
    b) Correct cooking methods
    c) Kitchen hygiene
    d) All of the above

Part B: Theory Questions

(Answer the following questions briefly.)

1. What is the importance of maintaining kitchen hygiene?
2. List five tools found in a first aid box.
3. Describe the function of a bandage.
4. Why should the kitchen floor be kept clean?
5. Explain how to prevent accidents in the kitchen.
6. What is the difference between deep cleaning and routine cleaning?
7. Describe the steps involved in maintaining a clean kitchen.
8. Why is it important to store food properly in the kitchen?
9. Name three kitchen arrangements and explain one of them.
10. What are the major areas of a kitchen?
11. What items are used to clean kitchen surfaces?
12. Why is it necessary to disinfect cuts before applying a bandage?
13. What are some common kitchen accidents?
14. How can you ensure that food prepared in the kitchen is safe to eat?
15. Why is the use of a first aid kit important in the kitchen?
16. What is the purpose of using a thermometer in the kitchen?
17. Describe the proper storage of food in the kitchen.
18. What steps should you take if you cut yourself while cooking?
19. Why should kitchen tools be kept in an organized manner?
20. What is the role of antiseptic in treating wounds?
21. Describe a U-shaped kitchen arrangement.
22. How often should kitchen cleaning be done?
23. What is the difference between the cooking area and the storage area in the kitchen?
24. What are the benefits of keeping the kitchen dry?
25. Name and describe two types of kitchen accidents.
26. What safety measures should be taken when using a stove?
27. How do you prevent foodborne illnesses in the kitchen?
28. What are the safety precautions for handling knives in the kitchen?
29. How do you care for a first aid box?
30. What should you do if a person is injured in the kitchen?

Part C: True or False Questions

(Write True or False next to the statement.)

1. The kitchen should be cleaned only when it looks dirty.
2. A first aid box contains only bandages and plasters.
3. Antiseptic is used to clean wounds and prevent infection.
4. Kitchen hygiene helps prevent food contamination.
5. The washing area in the kitchen is where food is stored.
6. A U-shaped kitchen is good for a small space.
7. You should wash your hands after handling raw food.
8. Band-Aids are used for cleaning wounds.
9. First aid boxes should be kept in a kitchen cupboard.
10. Cleaning utensils with soap and water is enough for hygiene.
11. Kitchen accidents can be prevented with proper care.
12. Deep cleaning should be done weekly.
13. A refrigerator is used for storing food.
14. Cooking is the most important activity in a kitchen.
15. Bandages should be applied tightly to a wound to stop bleeding.
16. Scissors should not be used in a first aid kit.
17. The cooking area is where food is prepared and cooked.
18. The dining area is used for cooking food.
19. Scissors are not needed in a kitchen.
20. The sink is where food should be stored.
21. First aid kits should be checked regularly to ensure they are stocked.
22. Kitchen cleaning helps in preventing bad odors.
23. Cotton wool should be used to clean a wound.
24. It is safe to leave water on the kitchen floor.
25. Proper food storage helps prevent food spoilage.
26. Antiseptics are used to disinfect wounds and cuts.
27. A plaster is used to cover large wounds.
28. Routine cleaning is less important than deep cleaning.
29. A thermometer is used to check the temperature of food.
30. Kitchen accidents can happen if safety rules are ignored.

Part D: Fill-in-the-Gaps Questions

1. ______ is used to clean wounds and prevent infection.
2. A ______ is used to apply pressure to stop bleeding.
3. The ______ area in the kitchen is used to wash utensils.
4. A ______ is used to measure the temperature of food.
5. ______ is important for maintaining a healthy kitchen.
6. The ______ kitchen layout has areas along one wall.
7. A ______ helps keep food fresh in the kitchen.
8. A ______ is used to clean floors in the kitchen.
9. The ______ area of the kitchen is used for food storage.
10. ______ cleaning is done regularly to maintain hygiene.
11. ______ are used to cover and protect small cuts.
12. A ______ is used for cutting vegetables and food.
13. A ______ is used to measure small objects in the kitchen.
14. ______ is important for preventing kitchen accidents.
15. ______ helps disinfect surfaces in the kitchen.
16. A ______ is used to stop bleeding in minor wounds.
17. ______ is the process of cleaning the kitchen thoroughly.
18. A ______ is used to store perishable food.
19. The ______ area of the kitchen is where food is cooked.
20. The ______ helps prevent food contamination in the kitchen.
21. The ______ is used for organizing kitchen tools.
22. The ______ helps prevent cross-contamination in the kitchen.
23. A ______ is used to hold a bandage in place.
24. ______ should be kept away from food in the kitchen.
25. A ______ is used to cut open bandages or materials.
26. ______ should be stored away from raw food in the kitchen.
27. The ______ area is where food is prepared for cooking.
28. A ______ can be used to disinfect kitchen surfaces.
29. ______ is used to treat burns or scalds in the kitchen.
30. A ______ is used to measure time while cooking food.

This comprehensive exam is designed to assess students’ understanding of kitchen safety, hygiene, first aid, and kitchen layouts, aligned with the curriculum and ensuring fair and honest assessment.