### SECTION A [20 MARKS] (COMPULSORY)

#### Question 1

1. (a) **Name the tools labeled A – E.**

- **A**: Mallet
- **B**: Plane
- **C**: Saw
- **D**: Chisel
- **E**: File

(b) **State the function of the tools labeled A, B, C, D and E.**

- **A (Mallet)**: Used for driving chisels or hammering wooden pieces without damaging
them.
- **B (Plane)**: Used to smooth or flatten wooden surfaces.
- **C (Saw)**: Used for cutting wood into different shapes and sizes.
- **D (Chisel)**: Used for carving or cutting wood.
- **E (File)**: Used for smoothing or shaping wood or metal surfaces.

(c) **State two ways of knowing how to use measuring and marking out tools correctly.**
- **Reading the tool's manual or instructions**: This provides guidance on proper usage.
- **Receiving training or demonstration**: Hands-on training ensures correct and safe use
of tools.

(d) **Explain the following terms as used in communication design.**

- **i. Polygon**: A polygon is a flat, closed shape with three or more straight sides.
Examples include triangles, rectangles, and pentagons.
- **ii. Ellipse**: An ellipse is an oval shape, similar to a circle that has been stretched along
one axis.

(e) **State the use of the following tools.**

- **i. Tape measure**: Used for measuring lengths or distances.
- **ii. Pegs**: Used to hold pieces of fabric or wood together temporarily during
construction or assembly.

(f)
- **i. What is sketching?** Sketching is a freehand drawing technique used to create a
rough or preliminary drawing of an object or scene.
- **ii. Name two techniques of sketching objects in three dimensions (3-D).**
- **Perspective drawing**
- **Isometric drawing**

### SECTION B [50 MARKS] (Answer two questions only from this section)

#### Question 2

2. (a)
- **i. What is food hygiene?** Food hygiene refers to the conditions and measures
necessary to ensure the safety of food from production to consumption, preventing
contamination and ensuring that food is safe to eat.
- **ii. State three strategies for maintaining personal hygiene.**
- Regular handwashing with soap and water.
- Keeping nails short and clean.
- Wearing clean clothing and protective gear when handling food.

(b)
- **i. State three types of accidents that occur in the workshop.**
 - Cuts and lacerations.
- Burns.
- Falls.
- **ii. Identify three causes of accidents at a workplace.**
- Improper use of tools and equipment.
- Lack of proper training or supervision.
- Slippery or cluttered workspaces.

(c) **Outline the steps involved in the design process.**

- Identifying the problem or need.
- Research and information gathering.
- Conceptualization and brainstorming ideas.
- Developing design solutions and prototypes.
- Testing and evaluation.
- Refinement and final implementation.

(d) **List four types of hems in sewing.**

- Double-fold hem.
- Rolled hem.
- Blind hem.
- Serged hem.

(e) **Rearrange the steps below in the correct order of making a zigzag stitch in a sewing
machine.**
- Set your sewing machine to the zigzag stitch.
- Adjust the machine to get the width and length of the stitch you desire.
- Press the pedal slightly for the device to work slowly and guide the fabric as it works.
- Sew to the end of the fabric without stitching over the same place twice.

#### Question 3

3. (a) **Explain the following methods of joining metals.**

- **i. Welding**: Welding involves fusing two or more metal parts together by melting them
along with a filler material to form a strong joint.
- **ii. Soldering**: Soldering involves joining metal parts by melting a filler metal (solder)
into the joint, which has a lower melting point than the base metals.
- **iii. Riveting**: Riveting involves joining metal parts by inserting a metal pin (rivet)
through pre-drilled holes and deforming the ends to hold the parts together securely.

(b)
- **i. Who is an entrepreneur?** An entrepreneur is an individual who creates, manages,
and takes on the risks of a business or enterprise.
- **ii. State three characteristics of a successful entrepreneur.**
- Innovative thinking.
- Risk-taking ability.
- Strong leadership and management skills.

(c) **Explain the following terms;**

- **i. Hyperhidrosis**: Excessive sweating beyond what is necessary for body temperature
regulation.
- **ii. Bromhidrosis**: Foul-smelling perspiration, often due to bacterial activity on sweat.

(d)
- **i. What should be the focus of a person when using a knife?** The focus should be on
safety, ensuring the knife is sharp, using proper cutting techniques, and paying close attention
to the task to avoid injuries.
- **ii. Outline two dental care procedures.**
 - Brushing teeth at least twice a day with fluoride toothpaste.
- Regular dental check-ups and cleanings.

(e) **Rearrange the steps below in the correct order of preparing a pancake.**
- Put the flour and salt into a large bowl; make a well in the centre and pour in milk and
eggs; whisk until you have a smooth batter.
- Add 1 tablespoon of vegetable oil and whisk thoroughly.
- Take a crepe pan, or large frying pan; dip some kitchen paper in the oil and carefully wipe
the inside of the pan. Heat the pan over a medium heat for 1 minute.
- Add just a ladleful of batter to the pan and immediately start swirling it round the pan to
get a nice even layer.
- Cook the pancake for 30–40 seconds. Check whether the inside is golden brown and
carefully turn over. Cook the other side for approximately 30–40 seconds and transfer to a
serving plate.

#### Question 4

4. (a) **Distinguish between Entrepreneur and Entrepreneurship.**

- **Entrepreneur**: An individual who creates, manages, and takes on the risks of a
business or enterprise.
- **Entrepreneurship**: The process of designing, launching, and running a new business
or enterprise, often involving innovation and risk-taking.

(b) **Outline four main rules which must be followed when making seams in sewing.**
- Ensure fabric edges are aligned and even before sewing.
- Use appropriate thread and needle for the fabric type.
- Maintain a consistent seam allowance throughout the sewing process.
- Backstitch at the beginning and end of seams to secure them.

(c) **Explain the following methods as used in cutting and shaping processes.**
- **i. Chipping**: Removing material from a workpiece using a chisel and hammer to
create a desired shape.
- **ii. Boring**: Enlarging an existing hole or creating a precise cylindrical hole using a
boring tool.
- **iii. Mortising**: Creating a rectangular or square hole (mortise) in a workpiece to accept
a tenon for a mortise and tenon joint.
- **iv. Paring**: Trimming or shaving small amounts of material using a paring tool, often
for fine finishing work.

(d)
- **i. What is a design brief?** A design brief is a document that outlines the objectives,
requirements, and constraints of a design project, providing a clear direction for the designer.
- **ii. State two essential elements of a good design brief.**
- Clear project objectives and goals.
- Detailed description of the target audience and market.

(e) **Complete the passage below by copying and filling in with the following words: yarns,
fabric, weaving, tricot, fibres, knitting.**

All textiles are made up of **fibres** that are arranged in different ways to create the desired
strength, durability, appearance, and texture. The core of textile manufacturing is **fabric**
production. Fabric construction involves the conversion of **yarns**, and sometimes fibres.
Most fabrics are presently produced by some method of interlacing such as **weaving** and
**knitting**. Knitted fabrics are rapidly increasing in importance and include weft types and
warp types, raschel and **tricot**.