4056q1 specimen

Extracted Content: 4056q1 specimen

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Candidate Name Centre Number Candidate Number

ZIMBABWE SCHOOL EXAMINATIONS COUNCIL

General Certificate of Education Ordinary Level

HOME MANAGEMENT & DESIGN 4056/01

PAPER 1

SPECIMEN PAPER 2 hours

Additional materials:
Answer paper

TIME 2 hours

INSTRUCTIONS TO CANDIDATES
Write your name, Centre number and candidate number in the spaces provided at the top of
this page and on all separate answer paper used.
Section A

Answer all questions.

Write your answers in the spaces provided on the question paper. |FOR EXAMINER’S USE
Section B
Answer two questions. Section A
Write your answers on the separate answer paper provided.
Section C Section B
Answer one question.
Write your answers on the separate answer paper provided. Section C
Section D
Answer one question. Section D
Write your answers on the separate answer paper provided

At the end of the examination, fasten the separate answer —

paper securely to the question paper.
TOTAL

INFORMATION FOR CANDIDATES
The number of marks is given in brackets [ ] at the end of each question or part question.

This question paper consists of 8 printed pages.

Copyright: Zimbabwe School Examinations Council, SPECIMEN PAPER.
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2 Section A: GENERAL [40 marks]

Answer all questions in this section.

Candidates are advised to spend approximately 80 minutes on this section.

(b)

©

List any two materials used in basketry.

di Suggest first aid treatment for each accident in (b) (i).

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3

(d) —_‘ Explain any three general rules for removing stains.

i) Explain the following basic elements of design:

@ colour

(ii) line
(3) Describe any three points on the general care of a sewing machine.

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4 (g) Suggest safety precautions when using the following:

@ cleaning agents

di medicines and poisons

(h) Explain preparation of a rehydration solution for someone suffering
from diarrhoea.

(1) Explain any three points which influence a family budget.

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5

q@) Describe the cleaning of a wine glass.

(k) Justify the popularity of plastic in the making of household
equipment.

@ Design a two course meal for someone recovering from a bone
fracture.

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6 Section B [30 marks] HOME AND COMMUNITY

Answer two questions from this section on the separate answer paper provided.

(a) _—_ Identify any three recreational services found in the community.
(b) State two reasons for keeping the toilet clean.
(©) Describe the cleaning of a dirty pastry board.
(d) Explain any four uses of plastic ware in the home.
(e) —_ Justify the importance of drying clothes outdoors.
(a) Suggest a colour scheme suitable for a teenage boy’s bedroom.
(b) Identify any two elements of design.
(c) @ Name two pieces of cutlery.
(ii) Explain the cleaning of stainless steel cutlery.
@ Describe the cleaning of a pit toilet.
(e) Distinguish between hard and soft water.
(a) _ List any three points to consider when buying a house.
(b) Identify any two principles of design.
(©) Classify ventilation and give one example under each class.
@ Explain how to treat a blood stain on a white cotton blouse.

(e) Analyse stainless steel as a material used for making kitchen sinks.

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Answer any one question from this section on the separate answer paper provided.

5

(a)

(b)
©
Cc)
(a)

(b)
©
Cc)
)

7
SECTION C [15 MARKS]

TEXTILE TECHNOLOGY AND DESIGN

(1) Identify two pieces of embroidery equipment.

(ii) List any three types of counted thread embroidery.
Illustrate four care label symbols for a white cotton bed sheet.
Describe the pressing of a napped fabric.

Compare cotton and silk fabrics.

Identify uses of the following embroidery stitches:

@ satin,

di stem.

List any three parts of a sewing machine.
Describe any one basketry technique.
Explain any four uses of curtains in the home.

Justify the use of cotton in garment construction.

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8 SECTION D [15 MARKS] FOOD TECHNOLOGY AND DESIGN Answer any one question from this section on the separate answer paper provided. 7 (a) @ Define the term vegetarian. (ii) State any four reasons for becoming a vegetarian. (b) Explain two factors to consider when choosing a cooker. () Describe how to decorate the following dishes; @ cupcakes, (ii) jelly. @ Design a two-course meal for an expectant mother. 8 (a) @ Define weaning. (ii) Identify any two foods that can be given at weaning stage. (b) State one function of each of the following nutrients: @ vitamin B2 (Riboflavin),

di iodine.

(©) Suggest two groups of people who may be advised to increase;
@ sodium chloride,
di calcium.

(d) Explain the importance of vegetables in the diet.

(e) —_ Justify the importance of budgeting.

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