Summary

• Description:

  The MS Word document comprises Grade 8 Agriculture Mid Term 2 2026 Exam with Marking Scheme. The PDF version is also available upon your request. The marking scheme is in a different document.

  This exam assesses Grade 8 Agriculture learners on soil conservation, food preparation and preservation, value addition, and poultry dressing — evaluating practical agricultural knowledge and household food management skills as required under the KJSEA Junior School curriculum.

  • Month Administered: June 2026
  • Duration: 1 Hour 30 Minutes
  • Total Marks: 50 (Section A: 20 marks; Section B: 30 marks)
  • Structure:
    • Section A (20 marks) — Multiple-choice questions; all compulsory
    • Section B (30 marks) — Structured short-answer questions; all compulsory

  It covers the following topics:

  • Section A
    • Soil conservation — methods (strip cropping, stone lines, soil bunds), conservation of surface runoff, rill erosion control (terracing, contour farming, cut-off drains, gabions)
    • Food preparation and cooking — methods of cooking (grilling, roasting, steaming, stewing), minimizing nutrient loss in vegetable preparation, foods prepared by grilling
    • Vegetable gardening — benefits of container gardens, creepers vs. climbers, pest and disease signs on crops
    • Pest and disease control — appropriate and inappropriate control methods, use of herbicides vs. natural pesticides
    • Food preservation and storage — drying, smoking, salting; preserving dried fruits and vegetables; meat preservation without electricity
    • Egg handling and marketing — sorting, grading and packing factors (size, weight, cleanliness); preparation for marketing
    • Poultry — construction of a fold using wire mesh and wood; dressing a poultry carcass
    • Benefits of planting trees — shade, soil protection, air quality, water conservation
  • Section B
    • Soil conservation — identifying a conservation measure from a picture; other conservation measures; importance of soil conservation
    • Meat preservation — methods without electricity (smoking, salting, sun drying); types of food preserved by drying
    • Fish value addition — naming value addition methods and benefits
    • Poultry dressing — procedure for dressing a poultry carcass; importance of removing offal
    • Milk and meat preservation — importance of preserving milk and meat at household level
• File Size:

  385.38 KB
• Length:

  4 pages
• Category:

  Exams
• Level:

  Grade 8
• Subject:

  AGRICULTURE & NUTRITION
• Posted By:

  Caleb_Peter

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