( Two Hours)
Answers to this Paper must be written on the paper prouided separately.
You will not be allowed to write during the first 1 5 minutes.
This time is to be spent in reading the question paper.
The time given at the head of this Paper is the time allowed for writing the answers.
Attempt all questions from Section A and any four questions from Section B.
The intended marks for questions or parts of questions are given in brackets [ ].
SECTION A (40 Marks)
Attempt all questions from this section
(a) List two food items that could be beneficial to an anaemic person. 
(b) Why should food be served attractively to convalescents? 
(c)Elderly people are prone to Osteoporosis. Give two dietary recommendations to help prevent this disease. 
(d) Give an example of a seasonal fruit and list two different preparations that can be used to preserve this fruit. 
(e) Why is it essential to use only food grade plastic for storing food? 
write a short note on each of the following:
(a) work triangle 
(b) Good ventilation in the kitchen 
(c) Safety around the cooking centre. 
(d) Storage in the kitchen. 
(e) Preventive measures against the entry of insects and rodents in the kitchen. 
Give suitable reasons for each of the following:
(a) Whole cereal foods are preferred to their refined and polished forms. 
(b) Eggs must be stored in the egg rack of the refrigerator with their narrow ends facing down. 
(c) Common salt is used as a preservative in pickles. 
(d) A pregnant mother should have sufficient amounts of iodine in her diet. 
(e) Vegetarians should include milk and milk products in their diet. 
(a) List two properties that a good sanitizer should have. 
(b) Give two precautions that should be taken while using non-stick cookware.
(c) List two methods by which water can be made safe for drinking. 
(d) Name two pesticides that are hazardous to our health, .
(e) Write a short note on hygiene in the sink area. 
SECTION B (60 Marks}
Attempt any.four questions from this section
(a)Dehydration is a method of preservation where moisture is removed from the food to prevent microbial growth. Give Jive methods of preserving food by dehydration. 
(b) Briefly describe how jam can be prepared, bottled and stored at home. 
(c) List the disadvantages of canning. 
(a) List the five food groups and give their nutrient contribution to our diet. 
(b) What is a balanced diet? State the advantages of having a balanced diet. 
(c) Plan a lunch menu for an adolescent. Give suitable reasons for selecting the menu. 
(a) ‘Junk food’ has become one of the main causes of obesity amongst children. Give five suggestions to treat the problem of obesity. 
(b) Write a short note on the dietary management of a person suffering from fever. 
(c) Eating fresh, hygienically cooked home-made food can prevent us from getting diseases like diarrhoea. Justify this statement. 
(a) List Jive ways to minimize nutrient loss in vegetables. 
(b) How would you store the following at home:
(i)Green leafy vegetables (ii) Onions and potatoes 
(c) Today’s home maker is constantly challenged to include enough vegetables in the family’s diet. Give one attractive and delicious recipe using vegetables that would be enjoyed by the family. 
(a) Supermarkets have made shopping easier, convenient and enjoyable. Justify this statement with suitable reasons. 
(b) List five factors that should be kept in mind while purchasing kitchen equipment. 
(c) ‘Ready to eat’ foods are popular as they save time and energy. Give five disadvantages of consuming these foods on a regular basis. 
(a) What are the advantages of using a pressure cooker? Write three precautions that should be followed while using a pressure cooker. 
(b) Buffet is a convenient manner of serving a large number of guests. Give suggestions for setting up a buffet table. 
(c) How can you safely use and conserve’Liquid Petroleum Gas’ in your household? 
Click Here for ICSE Question Papers 2013 for Class 10