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Paper 1

(THEORY)
(Three hours)

(Candidates are allowed additional 15 minutes for only reading the paper.They must NOT start w riting during this time.)

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Answer Question I from Part I and five questions from Part II.

All working, including rough work, should be done on the same sheet as the rest of the answer.

The intended marks for questions or parts of questions are given in brackets [ ].

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PART I

Question 1

Answer briefly each of the following:

(i)      How does prolonged cooking of protein rich food render it difficult to digest?
(ii)     Name any two chemical preservatives used at home for food preservation.
{iii)   Why is it not advisable to wash eggs before storing?                                                                                                 [20]
(iv)    Name two common adulterants found in churans sold by roadside hawkers.
(v)     Define the term woolmark.
(vi)    Enlist any two physiological changes that occur during old age
(vii)   Describe any two precautions that need to be taken while wet cleaning a coloured woollen cardigan.

(viii) State any two factors which influence physical development during adolescence.

(ix) Mention any two means by which the loss of vitamins and minerals can be reduced during cooking of food.

(x)  State two advantages of microwave cooking.

PART I
Answer
any five questions

Question 2

Meal planning is an art which develops through inspiration and thought. In this context:         [10]

(a) Explain any five factors affecting meal planning.

(b)Plan a day’s menu for a pre-school child based on his/her nutritional requirement and RDA.

 

Question 3

(a)  Preliminary treatment of food is an important aspect of cooking. Discuss.              [10]

(b) Suggest four ways of enhancing nutritive content of food at home without increasing its cost.

 

Question 4

Food is considered spoil when it has undergone undesirable changes. In this context:          [10]

(a) Explain the factors causing food spoilage.
(b) Discuss any two household methods of food preservation to prevent spoilage.

 

Question 5                                                                      [10]

Standard marks are helpful in providing consumer protection. In this context explain:
(a) The role of ISI or BIS mark.
(b) Functions of FPO.

 

Question 6

Prevention of Food Adulteration Act describes the conditions under which food is considered adulterated. In this context, explain:[10]

(a) Any.five conditions when food is considered adulterated.

(b)The poisonous adulterant used to enhance the colour of turmeric powder and its ill effects.

 

Question 7

Briefly describe the following in the life of an adolescent:
(a) Role of the family.                                                             [10]
(b) Role of the peer group.

 

Question 8

Selection of clothes by individuals is decided by several factors. In this context, explain:
(a) The maintenance and upkeep of clothing.                          [10]
(b) Clothing selection and age of the wearer.

 

Question 9

Cooking of food is an art, which requires care, skill and planning. In this context, answer
the following:
(a) Compare stewing and boiling as methods of cooking.       [10]
(b) How does cooking affect the texture of food?

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