Preparing Animal Products: Eggs and Honey

22 Grade 7 Agriculture questions on Preparing Animal Products: Eggs and Honey, with worked marking schemes. 22 questions are available on this topic in full.

1. Question 1

   1 mark

   A fresh, good-quality egg placed in a container of water will:

   A. Sink and lie flat at the bottom

   B. Change colour immediately

   C. Dissolve in the water

   D. Float to the surface

   (1 mark)

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2. Question 2

   3 marks

   Give three reasons why eggs are graded before marketing them.

   (3 marks)

   Marking scheme

   1 mark each: sorting according to size/weight for fair pricing; removing cracked/defective eggs; improving quality and customer confidence; fetching better market prices; ease of packaging. Any 3 = 3.

3. Question 3

   1 mark

   A learner helping at home wants to test whether eggs from the family chicken are fresh before cooking. Using the float test, a fresh egg placed in water will:

   A. Float on top of the water

   B. Sink and lie flat at the bottom

   C. Dissolve in the water

   D. Change colour immediately

   (1 mark)

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4. Question 4

   6 marks

   Explain three ways of preserving or storing eggs to maintain their freshness.

   (6 marks)

   Marking scheme

   3 x 2 marks: store in a cool dry place/refrigeration to slow spoilage; place broad end up to keep yolk centred/air cell up; keep away from strong odours which are absorbed; do not wash before storage to retain protective bloom; oiling the shell to seal pores. Any 3 = 6.

5. Question 5

   1 mark

   The process of separating honey from the honeycomb is called:

   A. Candling

   B. Grading

   C. Incubation

   D. Extraction

   (1 mark)

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6. Question 6

   4 marks

   State four characteristics used to determine the quality of a fresh egg.

   (4 marks)

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7. Question 7

   1 mark

   During honey harvesting, a beekeeper uses a smoker mainly to:

   A. Kill all the bees in the hive

   B. Calm the bees to reduce stinging during harvesting

   C. Colour the honeycomb

   D. Melt the honey inside the comb

   (1 mark)

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8. Question 8

   4 marks

   State two reasons why honey is strained after extraction and two reasons why it should be stored in airtight containers.

   (4 marks)

   Marking scheme

   Straining (2 x 1): to remove wax/dead bees/debris; to produce clean, marketable honey. Airtight storage (2 x 1): to prevent absorption of moisture that causes fermentation; to prevent absorption of foreign odours; to keep out ants/dust. Total 4.

9. Question 9

   1 mark

   Honey should be stored in tightly sealed containers mainly because it:

   A. Attracts sunlight

   B. Turns into wax when open

   C. Absorbs moisture and odours from the surroundings

   D. Freezes at room temperature

   (1 mark)

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10. Question 10

    1 mark

    A beekeeper in Baringo has just harvested honeycomb and wants to separate clean liquid honey from the wax. Which method is MOST appropriate for extracting the honey?

    A. Boiling the comb in water until it melts

    B. Crushing and straining the comb through a clean sieve or cloth

    C. Mixing the comb with sugar

    D. Leaving the comb in the sun for a week

    (1 mark)

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11. Question 11

    1 mark

    Which protective clothing is MOST important for a person harvesting honey from beehives?

    A. A dust coat and cap only

    B. A bee suit with a veil and gloves

    C. A raincoat and gumboots only

    D. Ordinary shorts and a T-shirt

    (1 mark)

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12. Question 12

    6 marks

    Describe the procedure of extracting honey from a harvested honeycomb.

    (6 marks)

    Marking scheme

    Award up to 6 (1 each): cut/remove the honeycomb from the frame; uncap/remove the wax capping; crush or place comb in an extractor/press; allow/spin the honey to drain out; strain/filter to remove wax and impurities; collect honey into clean containers and store sealed. Any 6 steps = 6.

13. Question 13

    6 marks

    Mama Atieno keeps chicken and harvests both eggs and honey from a beehive on her farm to sell at the local market.

    (a) State TWO ways of testing whether an egg is fresh before selling it. (2 marks)

    (b) Describe THREE steps Mama Atieno should follow when harvesting honey from the beehive to ensure clean, good quality honey. (3 marks)

    (c) Give ONE reason why honey should be stored in a clean, airtight container. (1 mark)

    (6 marks)

    Marking scheme

    (a) (any TWO, 1 mark each): - Floating test: place the egg in water; a fresh egg sinks and lies flat at the bottom while a stale egg floats. - Candling: hold the egg against light to check the size of the air space (small air space = fresh). - Shaking test: a fresh egg does not produce a sloshing sound when shaken. (b) (any THREE, 1 mark each): - Harvest in the cool of the evening or early morning when bees are calm, and use a smoker to drive bees away from the combs. - Wear protective clothing (bee suit, gloves, veil) to avoid stings while handling combs. - Remove only the capped/sealed combs that contain ripe honey, leaving some for the bees. - Use clean equipment and strain the honey to remove wax, dead bees and dirt. (c) (1 mark): To prevent contamination and absorption of moisture and to stop fermentation, keeping the honey clean and preventing spoilage.

14. Question 14

    1 mark

    The best time of day for a beekeeper to harvest honey while causing the least disturbance is:

    A. In the evening or at night when most bees are in the hive and calm

    B. At midday when bees are most active

    C. During heavy rain

    D. At dawn during a strong wind

    (1 mark)

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15. Question 15

    1 mark

    Grading of eggs before selling is important because it helps to:

    A. Increase the number of eggs

    B. Change the shell colour

    C. Make the eggs hatch faster

    D. Sort eggs according to size and quality for better pricing

    (1 mark)

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16. Question 16

    6 marks

    A small-scale poultry farmer in Kakamega keeps layers and sells eggs at the local market. The farmer wants the eggs to reach the customers fresh, clean and unbroken.

    (a)(i) State TWO ways the farmer can test whether an egg is fresh before selling it. (2 marks)

    (a)(ii) Give ONE reason why eggs should not be washed before storage. (1 mark)

    (b) State THREE conditions under which the eggs should be stored to keep them fresh for longer. (3 marks)

    (6 marks)

    Marking scheme

    (a)(i) Any TWO (1 mark each): the float/water test - a fresh egg sinks and lies flat at the bottom while a stale egg floats; candling - holding the egg against a bright light shows a small air space and clear contents in a fresh egg; breaking the egg onto a plate - a fresh egg has a firm, rounded yolk and thick white. (Accept: shaking test - no sloshing/movement sound in a fresh egg.) (a)(ii) Washing removes the natural protective layer (bloom/cuticle) on the shell, allowing bacteria and air to enter through the pores and spoil the egg faster. (1 mark) (b) Any THREE (1 mark each): store in a cool place / refrigerate (low temperature); store with the pointed/narrow end facing downwards (so the air space stays at the top and the yolk remains centred); store in a clean, dry place; keep away from strong-smelling foods (eggs absorb odours); store in cartons/trays to avoid breakages and contamination.

17. Question 17

    1 mark

    A Grade 7 learner is sorting eggs for sale and is told to check each one before packing. Which egg should be REJECTED as unsuitable for sale?

    A. An egg with a clean, whole, uncracked shell

    B. An egg that is cracked and leaking

    C. An egg of normal size and shape

    D. An egg that sinks when placed in water

    (1 mark)

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18. Question 18

    1 mark

    When candling eggs, a farmer holds an egg against a bright light. The MAIN purpose of candling is to:

    A. Cook the egg using the light

    B. Warm the egg for hatching

    C. Check the internal quality and detect defects in the egg

    D. Add colour to the egg shell

    (1 mark)

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19. Question 19

    4 marks

    A learner is preparing to harvest honey from a beehive.

    (a) Name two items of protective equipment the learner should use.

    (b) Explain why a smoker is used during the harvesting.

    (4 marks)

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20. Question 20

    1 mark

    Which of the following is the correct way to store eggs to keep them fresh for a longer time?

    A. Store next to strong-smelling substances

    B. Store in a cool, dry place with the broad end facing up

    C. Soak them in a basin of water

    D. Store in direct sunlight

    (1 mark)

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21. Question 21

    1 mark

    A farmer harvesting honey from a beehive is advised to use a smoker and protective clothing. What is the MAIN reason for using the smoker during harvesting?

    A. To make the honey sweeter

    B. To calm the bees so they sting less during harvesting

    C. To kill all the bees in the hive

    D. To heat the honey before storage

    (1 mark)

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22. Question 22

    1 mark

    After extracting honey, it should be strained mainly to:

    A. Remove wax, dead bees and other impurities

    B. Add sugar to the honey

    C. Increase the amount of honey

    D. Change the honey into wax

    (1 mark)

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