Mock exam paper C Ordinary Level Marking Scheme


Home Economics

Marking Scheme and Solutions

Ordinary level

: T:091-520400

Leaving Certificate Examination



2 ½ hours

Section A

Answer any ten questions from this section.

Each question is worth 6 marks.

1. (a) Lipase

(b) Emulsifies fats to aid lipase to break down lipids.

2. (a)

- Needed to form pigment rhodopsin
- Needed for health of epithelial tissues, skin and membranes
- Needed for healthy skin
- Needed for optimum growth

(b) liver, fish liver oils, herrings, butter, margarine, egg yolks , carrots, dark green vegetables, spinach, peas, cabbage, apricots

3. (a) 3@2 marks Carbon (C), Hydrogen (H), Oxygen (O), Nitrogen (N), Phosphorous, Sulphur

4. (a) To prevent constipation, to aid digestion. 1@2 marks

b) Choose whole wheat or brown bread instead of white bread.

Leave skins on fruit and vegetables where possible. 4

5. Imports: Vegetables - Peppers, Green Beans, Fennel, Fruits - Melons, Oranges, Pineapples 3x1

Exports: Dairy products, meat, beverages, prepared consumer food, etc. 3x1

6. (a) Food is packaged in order to prevent the following:

  • Dehydration
  • Oxidation
  • Contamination
  • Transfer of flavours (4)

(b) Examples of packaging:

  • Aluminium foil
  • Waxed paper
  • Cling film
  • Greaseproof paper
  • Paper
  • Plastic bags or tubs
  • Glass
  • Aerosols (2 x 1marks)


  • Avoid waste: strawberries are plentiful ('in season') in July but not domestically available throughout the rest of the year.
  • Convenience: frozen vegetables need no further preparation. This saves time by not having to peel and chop them.
  • Facilitate distribution: allows things like fruit and vegetables to be transported from their country of origin to other countries without causing any deterioration to the product.
  • Makes seasonal produce available all year round - frozen strawberries are available all year round. (6) 3@2

8. Give one recommendation under each of the following headings in relation to safe foo...

Sign In To View

Sign in or sign up in order to view resources on iRevise

Sign In Create An Account