LUGULU GIRLS NATIONAL SCHOOL

HOMESCIENCE FORM 4, REVISION QUESTIONS, MAY 2024

A clothing construction processes
1. what do the following letters stand for

 WS
 RS
 CF
 CB
2. Define the following terms used in garment construction

 basting
 knife edge
 under collar
 interfacing
3. list four measurements necessary for selecting a pattern for a shirt
4.state two collars that would be suitable for a boy’s shirt
5.differentiate between a facing and interfacing
6.state four qualities to look for when choosing a fabric for a school shirt
7.suggest four ways of neatening the armhole and neckline
8. what should be done on a garment before the sleeve is set in
9.describe a good hang of a set in sleeve
10.mention five sewing notions required for making a blouse
11.list any six ways used to transfer pattern markings onto the fabric
12.mention five reasons for using the following in clothing construction
-facings
-interfacings
13.outline seven qualities of a good interfacing
14.list five qualities of a good facing
15.mention any seven types of collars
16give four practices that should be done before fixing a cuff on the sleeve edge
B PROBLEMS OF THE CONSUMER
1. state the main sources of consumer information in your home area
2.give the advantages and disadvantages of each of the sources of consumer information
3.suggest what needs to be done to make each a better source of information for consumers in
your Home area
4.state the major problems faced by consumers in locality around your home and suggest
practical Solutions to the problems
5.suggest some rights that you have as a consumer
6.what do you understand by the term inflation?
7.explain why knowledge is an important asset to a consumer
C ] CONSUMER PROTECTION
1. What do you understand by the term consumer protection.
2. State the rights of the consumer
3. Give the functions of the Kenya bureau of standards
4. Explain the role that consumers must play in the acquisition and use of goods and
services in relation to their rights
5. Give examples of the ways in which producers of goods and services are protected by
the law
6. Explain the role of the weights and measures department
D] RECHAUFFE COOKERY
1.define rechauffe cookery
2.outline six advantages and disadvantages of rechauffe cooking
3. outline ten factors to consider when using leftover foods
4.mention six precautions to take when preparing left over foods beforess storage
5.how would you store the following left over foods

 bread
 stewed meat
 biscuits