Cleaning the Kitchen
19 Grade 8 Agriculture questions on Cleaning the Kitchen, with worked marking schemes. 19 questions are available on this topic in full.
Question 1
3 marksExplain three good habits a learner should practise to maintain personal hygiene while working in the kitchen. (3 marks)
(3 marks)
Marking scheme
Any three (1 mark each): wash hands with soap before and after handling food; wear a clean apron/clothing; tie or cover the hair; keep fingernails short and clean; do not cough/sneeze over food; avoid working in the kitchen when sick.
Question 2
5 marksCleanliness in the kitchen helps to keep the family healthy. (a) State three reasons why the kitchen should be kept clean. (3 marks) (b) Give two consequences of a dirty kitchen. (2 marks)
(5 marks)
Marking scheme
(a) Any three (1 mark each): prevents contamination of food; prevents food-borne diseases; keeps away pests such as flies, cockroaches and rodents; makes the kitchen pleasant and safe to work in; preserves the food and utensils. (b) Any two (1 mark each): spread of diseases/food poisoning; attraction of pests and vermin; bad smells; spoilage of food; accidents from cluttered dirty floors.
Question 3
4 marksAfter preparing a family meal, a learner is required to clean the kitchen. Describe four activities involved in cleaning the kitchen. (4 marks)
(4 marks)
Marking scheme
Any four (1 mark each): clearing and washing used utensils; wiping/washing the working surfaces and tables; cleaning the cooker/jiko and sink; sweeping and mopping the floor; disposing of kitchen waste properly; storing clean utensils in their place; opening windows for ventilation/airing the room.
Question 4
1 markAfter preparing a chicken meal, a learner notices that the chopping board and knife used for the raw poultry are still on the counter near the cooked food. To prevent food poisoning in the kitchen, what should the learner do FIRST?
A. Use the same board for the cooked food
B. Wash the board and knife with hot soapy water before reuse
C. Leave the board dirty until evening
D. Wipe the board with a dry dirty cloth
(1 mark)
Marking scheme for this question
Create a free account to see itQuestion 5
4 marksA learner is cleaning aluminium sufurias and glass tumblers in the kitchen. (a) State two cleaning materials or tools needed for the task. (2 marks) (b) Explain two precautions to observe to avoid accidents while cleaning. (2 marks)
(4 marks)
Marking scheme
(a) Any two (1 mark each): soap/detergent; warm water; scouring pad/steel wool/sponge; clean drying cloth; basin. (b) Any two precautions (1 mark each): handle glass items gently to avoid breakage/cuts; wipe up spilt water to avoid slipping; avoid touching hot sufurias directly; keep detergents away from the eyes/skin; dispose of broken glass carefully.
Question 6
1 markA family wants to control cockroaches and flies that gather in their kitchen. Which routine practice is MOST effective in keeping these pests away?
A. Leaving food remains and dirty utensils overnight
B. Disposing of waste promptly and keeping surfaces clean and dry
C. Storing rubbish openly on the worktop
D. Keeping the kitchen damp at all times
(1 mark)
Marking scheme for this question
Create a free account to see itQuestion 7
1 markKitchen surfaces where raw meat has been prepared should be cleaned and then disinfected MAINLY to:
A. Make the surface slippery
B. Increase the number of bacteria
C. Add flavour to the next meal
D. Kill harmful germs left on the surface
(1 mark)
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Create a free account to see itQuestion 8
1 markKitchen waste such as vegetable peelings is BEST disposed of by:
A. Burning it inside the kitchen
B. Composting it to make manure
C. Leaving it in the cooking pot
D. Throwing it on the kitchen floor
(1 mark)
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Create a free account to see itQuestion 9
1 markWhich is the correct order of steps when cleaning kitchen utensils by hand?
A. Washing, drying, rinsing, scraping
B. Scraping, washing, rinsing, drying
C. Rinsing, drying, washing, scraping
D. Drying, washing, scraping, rinsing
(1 mark)
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Create a free account to see itQuestion 10
1 markSeparating cleaning cloths for utensils from those used on the floor helps to:
A. Avoid transferring dirt and germs to clean surfaces
B. Reduce the number of clean utensils
C. Waste more cleaning materials
D. Make the floor dirtier
(1 mark)
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Create a free account to see itQuestion 11
1 markA learner is washing greasy cooking pans. The BEST cleaning agent to use is:
A. Warm water with soap or detergent
B. Cold plain water only
C. Dry ash without water
D. Cooking oil
(1 mark)
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Create a free account to see itQuestion 12
1 markWooden chopping boards used for cutting meat should be:
A. Left with food remains for the next day
B. Never washed to keep the flavour
C. Stored while still wet in a closed cupboard
D. Scrubbed clean and allowed to dry completely after use
(1 mark)
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Create a free account to see itQuestion 13
1 markWhy is it important to clean the kitchen regularly after preparing meals?
A. To attract more houseflies
B. To increase the number of pests
C. To prevent food contamination and the spread of germs
D. To make cooking take longer
(1 mark)
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Create a free account to see itQuestion 14
1 markAfter preparing a meal, a learner notices the kitchen worktop is greasy. Which cleaning agent and action would BEST remove the grease and leave the surface hygienic?
A. Washing with warm soapy water then rinsing and drying
B. Wiping with a dry dusty cloth only
C. Sprinkling soil over the surface
D. Leaving the grease to dry overnight
(1 mark)
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Create a free account to see itQuestion 15
1 markWhich of the following is a safety precaution when using detergents and disinfectants to clean the kitchen?
A. Leave open containers on the cooking table
B. Mix all chemicals together for a stronger effect
C. Pour them into food containers for storage
D. Store them away from food and out of reach of young children
(1 mark)
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Create a free account to see itQuestion 16
3 marksProper waste disposal is part of keeping the kitchen clean. Describe three ways of managing kitchen waste in a rural Kenyan home. (3 marks)
(3 marks)
Marking scheme
Any three (1 mark each): separating waste into organic and non-organic; composting vegetable/food waste to make manure; using a covered dustbin and emptying it regularly; feeding suitable food remains to livestock; burning or burying non-recyclable waste in a pit; reusing/recycling materials such as containers.
Question 17
1 markWhy should a kitchen have adequate ventilation such as open windows or a chimney?
A. To remove smoke, steam and cooking smells and reduce dampness
B. To keep the room permanently dark
C. To let in more dust and dirt
D. To increase moisture on the walls
(1 mark)
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Create a free account to see itQuestion 18
1 markA dustbin in the kitchen should be covered with a lid and emptied regularly in order to:
A. Store food for later use
B. Make the kitchen look untidy
C. Increase the amount of waste
D. Prevent flies, rodents and bad smells
(1 mark)
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Create a free account to see itQuestion 19
1 markThe FIRST step before washing dirty plates that have leftover food is to:
A. Store them in the cupboard
B. Rinse them with clean water
C. Scrape off the food remains
D. Dry them with a cloth
(1 mark)
Marking scheme for this question
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