CBSE Sample Papers for Class 12 Home Science Set 8 With Solutions

Students must start practising the questions from CBSE Sample Papers for Class 12 Home Science with Solutions Set 8 are designed as per the revised syllabus.

CBSE Sample Papers for Class 12 Home Science Set 8 With Solutions

Time Allowed: 3 Hours
Maximum Marks: 70

General Instructions

All questions are compulsory.
There are a total of 35 questions.
The question paper is divided into three sections-A, B, and C.
Section A has questions no. 1 to 18 (multiple choice questions) and is of 1 mark each.
Section B has question no. 19 to 25 of 2 marks each and questions no. 26 to 29 of 3 marks each.
Section C has questions no. 30 to 33 of 4 marks each and question no. 34 and 35 are of 5 marks each.
Internal choices are given in some questions.
Support your answers with suitable examples wherever required.

Section A (18 Marks)

Question 1.
Does meaningful work include which of the following?
I. Increased levels of Commitment
II. Satisfaction
III. Fulfillment
IV. Empowerment
Choose the correct option
(a) I and II
(b) I, II, III and IV
(c) II and III
(d) II, III and IV
Answer:
(b) I, II, III and IV

Question 2.
Nisha owns a Food processing centre where she makes products such as bread, biscuits, ice cream, cakes, kulfi. These foods are a type of _________.
(a) Processed foods.
(b) Formulated foods.
(c) Food derivatives.
(d) Minimally processed foods.
Answer:
(b) Formulated foods.

Question 3.
Human Development Index was developed by which of the following organisations? [1].
(a) UNESCO.
(c) UNICEF.
(b) United Nations.
(d) WTO.
Answer:
(b) United Nations.

Question 4.
Which among the following are the skills required by a professional during food production? [1].
(a) Expertise in cooking.
(b) Knowing the nature and properties of foodstuff.
(c) Nutritional content and its analysis.
(d) All of the above.
Answer:
(d) All of the above.

Question 5.
Match the following.

	List I		List II
A.	Red RibbonExpress	1.	Tamil Nadu
B.	SARI	2.	Kanyakumari
C.	SEWA	3.	Gujarat
D.	Community Radio	4.	Delhi University in North Delhi

Choose the correct option

	A	B	C	D
(a)	4	1	3	2
(b)	2	1	3	4
(c)	1	2	3	4
(d)	3	4	2	1

Answer:
(b) 2 1 3 4

Question 6.
Which of the following are the basic methods to prevent food spoilage?
I. Application of heat
II. Removal of water moisture
III. Lowering of temperature during the storage
IV. Reduction in pH level
Choose the correct option
(a) I and II
(c) III and IV
(b) I, II, III and IV
(d) I and III
Answer:
(b) I, II, III, and IV

Question 7.
In which of the following category, components of foods may be obtained from the raw product through the purification process? [1].
(a) Food derivatives
(b) Processed foods
(c) Functional foods
(d) Minimally processed foods
Answer:
(a) Food derivatives

Question 8.
Anganwadi is the component of which of the following? [1].
(a) ICDS
(b) Montessori Schools
(c) Nehru Yuva Kendra
(d) NSS
Answer:
(a) ICDS

Question 9.
Match the following

List I		List II
A.	Preserved foods	1.	Frozen peas
B.	Minimally processed foods	2.	Probiotics
C.	Functional foods	3.	Trimming
D.	Medicinal foods	4.	Low sodium salts

Choose the correct option

	A	B	C	D
(a)	1	3	2	4
(b)	1	2	3	4
(c)	2	3	1	4
(d)	4	1	2	3

Answer:
(a) 1 3 2 4

Question 10.
Which of the following skills are not required for an Early Childhood Professional? [1].
(a) Interest in children and their development.
(b) Knowledge about the needs and capabilities of young children.
(c) Capacity and motivation for interacting with children.
(d) Having the same approach towards every child.
Answer:
(d) Having the same approach towards every child.

Question 11.
Which among the following stores are operated and run usually by families and a single owner? [1].
(a) Small single-unit store
(b) Retail store
(c) Chain store
(d) Merchandising agency
Answer:
(a) Small single-unit store

Question 12.
In order to pursue a career in Laundry Management, an individual must have knowledge in which of the following? [1].
I. The fibre content of the material.
II. Yarn and fabric production technique.
III. The colours and finishes of the material
in terms of the effect of care required.
IV. Knowledge of the whole process involved.
Choose the correct option
(a) I and II
(c) I, II and III
(b) II and III
(d) I, II, III and IV
Answer:
(d) I, II, III and IV

Question 13.

The above logo is of which of the following standardised marks? [1].
(a) Ecomark
(b) Agmark
(c) Silk Mark
(d) ISO
Answer:
(a) Ecomark

Read the passage carefully and answer questions no 14 to 18.
Public Health Nutrition is the field of study that is concerned with the promotion of good health through the prevention of nutrition-related illnesses/ problems in the population, and the government policies and programmes that are aimed at solving these problems. Public health nutritionists/professionals use large-scale, organised and multidisciplinary approaches to solve the problems that affect the population i.e., a large number of people for whom group action is necessary.

Therefore, this field is multidisciplinary in nature and is built on the foundations of biological and social sciences. It differs from other fields of nutrition e.g. clinical nutrition and dietetics because the professionals are required to address problems of the community/public, especially the vulnerable groups.

Question 14.
Public Health Nutrition covers which of the following aspects? [1].
I. Prevention of nutrition-related illness
II. Government policies and programmes
III. Problems in the population
IV. Promotion of good health
Choose the correct option
(a) I and II
(b) II and III
(c) II, III and IV
(d) I, II, III and IV
Answer:
(d) I, II, III and IV

Question 15.
Which of the following parameters must be considered by a professional while solving the nutritional problem? [1].
I. Identifying the problem and its magnitude.
II. Understanding the causes of the problem.
III. Plan strategies to tackle the problems and implement them.
IV. Evaluate the impact.
Choose the correct option
(a) I and II
(b) III and IV
(c) II and IV
(d) I, II, III and IV
Answer:
(d) I, II, III and IV

Question 16.
Which one of the following factors is not related to nutritional problems? [1].
(a) Availability of financial resources
(b) Price of foodstuffs
(c) Healthcare
(d) Social hierarchy
Answer:
(d) Social hierarchy

Question 17.
A ________ is a specific group of people who share common characteristics. [1].
(a) population.
(b) demography.
(c) community.
(d) society.
Answer:
(c) community

Question 18.
Public Nutrition can be described as an art and science of which of the following through organised efforts of the society?[1].
(a) Promoting health.
(b) Preventing diseases.
(c) Prolonging life.
(d) All of these.
Answer:
(d) All of these

Section B (26 Marks)

Question 19.
Roshan has established his own ready-to-eat food processing centre. Which are some of the foods he can keep in his centre? Also what are some ways in which he can prepare those foods? [2].
Answer:
Roshan can keep pre-packed and ready-to-eat meals in his centre such as bread, biscuits, ready-to-eat curries, jams, etc. Ready-to-eat foods are manufactured using a variety of processes and technologies. For some, simple traditional methods are still used while newer processes and technologies are employed to produce processed foods in bulk

Question 20.
(a) What are juvenile delinquents?
(b) How does Juvenile Justice (Child Care and Protection) Act, 2000 help juvenile delinquents?
Answer:
(a) Children who are ‘in conflict with the law’ are called juvenile delinquents. They are basically those who have been caught by the police for violating the Indian Penal Code. In other words, they are arrested by the police because they have committed and are accused of a crime.

(b) Juvenile Justice Act help juvenile delinquents in the following ways

The Act provides for a special approach towards the prevention and treatment of juvenile delinquency. It also provides a framework for the protection, treatment and rehabilitation of children.
The Juvenile Justice (Child Care and Protection) Act 2000 relates to ‘juveniles in conflict with law’ and ‘children in need of care and protection’ by providing proper care, protection and treatment, by catering to their developmental needs.

Question 21.
What is Analogous Harmony?
Or
In fabric, what is the meaning of shape? [2].
Answer:
Analogous Harmony refers to a colour combination using two or three hues that lie side by side on the colour wheel. The use of four or more hues may create a jumble unless each one is in a very small quantity.

In fabric, shape or form refers to the fall or drape of the material, to the shape of ornamentation, patterns and motifs and to the type of placement or repeat, that is, the final pattern formation. It represents the silhouette, cut and final detailing in apparel.

Question 22.
Raghu has checked in at the Horizon Hotel. He has now been allocated a room and is been taken care of. This phase of accommodation of Raghu falls in which stage of Guest Cycle in hospitality management? [2]
Or
Trisha wants to purchase a pure silk fabric. But she is unsure of its quality. What should she do in order to ensure its authenticity and quality?
Answer:
Raghu comes under the occupancy stage of the Guest Cycle of hospitality management. At this stage various services are provided as per the guest’s requirements, ensuring the security of the guest and coordination of various guest services. Obtaining and retaining customer loyalty is the priority of any service provider in the hospitality industry.

In order to ensure the authenticity of the silk, Trisha should buy silk with Silk Mark. This is a quality assurance label which gives a guarantee of pure silk. Additionally, it also serves as a brand for the generic promotion of pure silk. This mark ensures 100% natural silk.

Question 23.
What is meant by ironing? Which are the most inexpensive and basic irons used in day-to-day life? [2].
Answer:
Ironing is the process of smoothening out wrinkles in the clothes created during use or washing. Dry Irons are the most basic ones and are typically quite inexpensive. They are lightweight and have basic controls. When ironing clothes with a dry iron, we need to sprinkle a little amount of water on clothes to get the best press.

Question 24.
Write a note on SARI.
Or
Discuss the importance of communication in day-to-day life.[2].
Answer:
Sustainable Access in Rural India (SARI) was initiated in the state of Tamil Nadu. Under this project, around 80 telecentres were established that offer a range of services including basic computer education, e-mail, web browsing and various e-government services including the provisions of certificates.

The importance of communication in our day-to-day life is as follows

Communication helps to create awareness about the newly available technologies and it further mobilises people to use them for the improvement of society.
It also links government agencies, NGOs and people.
Development Communication and Development Journalism are significant fields of study that help to sensitise students towards development and train them to write and speak about issues related to an equitable and impartial society.

Question 25.
Reema lives in a small village. How can she take the help of SEWA in her personal development? [2].
Answer:
Reema can take guidance from SEWA and start her small business to earn money. It will ensure her freedom and independence. The Self-Employed Women’s Association (SEWA) is a union of several thousand poor women working in the informal sector in India. This association aims to achieve full employment and self-dependence for women workers by focusing on work and support in areas like income, food and social security.

Question 26.
(a) Discuss some factors responsible for the extinction of traditional occupations in India. [2+1=3].
(b) Discuss some areas that require the revival and sustaining of indigenous knowledge, know-how and skills.
Answer:
(a) Some of the factors responsible for the extinction of traditional occupations in India are

Despite having the richest tradition of arts and crafts, these traditional works are dying out due to mass-produced goods. This leads to meagre income sources for artisans and the extinction of aesthetic appreciation of fine arts.
The major constraints causing this include illiteracy, general socio-economic backwardness, slow progress in implementing land reforms and inadequate or inefficient finance and marketing services.
Shrinkage of forests, depletion of the resource base and general environmental degradation are responsible for various problems faced in this context.

(b) The areas that require revival and sustaining of the indigenous knowledge, know-how and skills are

Design innovations
Preservation and refinement strategies
Use of eco-friendly raw materials
Establishment of training facilities.

Question 27.
(a) Write a note on Food technology. [2+1=3]
(b) What is Food fortification?
Answer:
(a) Food technology is the application of food science to the selection, storage, preservation, processing, packaging, and distribution of safe, nutritious, wholesome, desirable as well as affordable, and convenient foods. Food technology uses the knowledge of food science and food engineering to produce varied foods. It also has another important aspect of promoting sustainability, avoiding waste, saving and utilising all the food produced.

(b) Food fortification is the process of deliberately adding the required nutrient to the commonly consumed food item. Examples of food fortification include the iodisation of salt to prevent iodine deficiency disorder, iron in rice, Vitamin A and D in milk and oil or fats, etc. FSSAI has laid down standards for the fortification of staple food like salt, wheat flour, milk and oats.

Question 28.
Write a note on hospital laundry. [3].
Or
Discuss the main methods of washing in a machine.
Answer:
The hospital laundry takes care of hygiene, cleanliness and disinfection. Many hospitals have started using disposable linen, due to the threat of infection, which is destroyed by burning. Most of the articles in hospitals are made of cotton and are dyed (in colours specific to the hospital and department) with excellent wash-fast dyes.

The daily laundry emphasises mainly the cleanliness of cotton materials. Stubborn stains may be neglected and starching and whitening are also not done. Even the ironing and pressing may not be done to perfection. Sometimes repair and mending and condemnation of unusable material are not done in hospital laundry.

The main methods of washing in a machine are

Agitation It is used in top-loading machines. The agitators have blades which may rotate or oscillate. Depending on the size of the machine and the type of fabrics to be washed, the agitators may be made of plastic, metal, bakelite, etc which are not affected by any detergents, bleaches, softeners, etc.
Pulsation It is used in top-loading machines. The movement is caused by a vertical pulsator which has very rapid movements vertically.
Tumbling This is only used in front-loading machines. Washing takes place in a horizontally perforated cylinder. It revolves in a partially filled tub

Question 29.
Write a note on the following [3].
(a) Hospitality.
(b) Room Attendant.
(c) Back Office Department.
Answer:
(a) Hospitality is the relationship between a guest and a host, wherein the host receives the guest with some amount of goodwill, including the friendly reception or welcoming and entertainment of guests, visitors, or strangers. The basic concept of hospitality is providing a place to stay, food, entertainment and other facilities to make the stay comfortable.

(b) Room Attendant does the actual cleaning of guest rooms and bathrooms. Housemen perform heavy cleaning activities such as vacuuming, mopping, sweeping, shifting furniture, etc.

(c) Back Office Departments are other departments in a hotel which provide support and are involved in the overall management and efficient functioning of the hotel.
Some Back Office Departments are

Finance and Accounts Department.
Engineering Department.
Human Resources Department.
Sales and Marketing Departments.

Section C (26 Marks)

Question 30.
Dr Smita is conducting a seminar in school regarding Public Nutrition wherein she is trying to explain to students various aspects of health and nutrition.
(a) What are the causes of the increase in diseases worldwide? [2+2=4].
(b) What is the importance of nutrition for us?
(c) Effects of lack of nutrition on the health of human beings.
Or
Vihaan owns a food processing factory. Some of his food has spoiled in the rainy season.
(a) Mention some factors responsible for the spoilage of food.
(b) Mention some preservation methods used in olden times in order to preserve food. [2+1+1=4].
Answer:
(a) Causes of the increase in illness and diseases worldwide are as follows

Sedentary lifestyle, relying on faster means of transportation, walking less and doing less amount of physical activity. In urban areas, even children do not play enough outdoor games.
Unhealthy food choices include increased consumption of fast foods, oily and fried foods, carbonated and sweetened beverages, sweets and desserts, etc.
Reduction in intake of whole grains, pulses, vegetables and fruits. All these lead to undesirable or inappropriate weight gain, overweight and obesity and ultimately lead to diseases such as hypertension, heart disease, diabetes, cancer, etc.

(b) Nutrition is important for each living being for maintaining health and well-being. Nutrition plays a central role in individual life and in life quality. When the nutrients provided in the diet are either inadequate or not utilised properly, it results in a state of imbalance in the body. This condition is known as malnutrition.

(c) Degenerative effects of lack of nutrition on children and adults includes short body stature in adulthood, low height for age, slow or no mental and cognitive development, etc. This ultimately affects the economy of a country by decreasing the proportion of the productive population.

(a) Factors responsible for the spoilage of food are

Infestation by insects or pests.
Inappropriate temperatures are used for processing or storage.
Excessive exposure to light and other radiations, oxygen and moisture.
Microorganisms like fungi and bacteria or chemical pesticides are responsible for food contamination.
Naturally, present enzymes can degrade the quality of food.
Physical and chemical changes in certain constituents of food from plant or animal sources can alter the food quality.

(b) Preservation methods used in olden times in order to preserve food are as follows

Sun drying
Controlled fermentation
Salting or pickling
Candying
Roasting
Smoking
Baking and using spices as preservatives for a longer duration

Question 31.
Write a note on ironing and hot pressing. Also mention different types of irons available in the market. [4].
Answer:
Ironing is the process of smoothening out wrinkles in the clothes created during use or washing. Pressing helps to put creases in sleeves, trouser legs and pleated skirts. The first known use of heated metal to ‘iron’ clothes was started in China. The electric iron was invented in 1 882 by Henry W Seely. Irons have smooth metal surfaces which can be heated. Most electric irons have an inbuilt thermostat which can adjust the temperature according to the texture of the fabric.

Different types of irons available in the market are as follows

Steam Iron Steam iron creates a smoother press and helps remove wrinkles on cotton and linen fabrics. Steam irons have a small water tub on the side which produces steam to moisten clothes while pressing. These are more expensive than dry ones.
Dry Irons, These are the most basic ones and are typically quite inexpensive. They are lightweight and have basic controls. When ironing clothes with a dry iron, we need to sprinkle a little amount of water on clothes to get the best press. The weight of the iron varies from 1.5-3.5 kgs.
Charcoal Iron It is like a metal box with a lid, in which live coal pieces are put to heat the iron. Heavier articles like curtains and bed covers can be pressed easily with this type of iron.
Gas Iron In a gas iron a gas line carries fuel to the appliance which contains a burner to provide the heat. Other than charcoal iron, some dhobis also use gas iron which is cheaper to operate as compared to coal iron

Question 32.
(a) Write a note on adoption.
(b) Write the objectives of Nehru Yuva Kendras.
(c) Write activities included in National Service Volunteer Scheme. [1+1+2=4].
Or
Write a note on some available avenues in the functioning and management of institutions and programmes for children, youth and the elderly.[4]
Answer:
(a) Adoption refers to means the process through which the adopted child becomes the lawful child of his/her adoptive parents with all the rights, privileges and responsibilities that are attached to a biological child for a long time. Nowadays, adoption beyond the family has been institutionalised and legalised.

(b) Activities included in National Service Volunteer Scheme are

Non-formal education
Social service camps
Development of sports activities for young people
Cultural and recreational programmes
Vocational training
Youth leadership training programmes
Promotion and establishment of youth clubs

Secularism
Democracy
Self-reliance
Socialism
National integration
Development of scientific temper

The avenues in functioning and management of institutions and programmes for children, youth and elderly depend upon the type of programme chosen by an individual as this field offers various possibilities. Some of the career avenues in the functioning and management of institutions and programmes for children, youth and the elderly are

One can set up one’s own institution for services to any target group.
One can be a manager in an established institution or a programme.
One can be a functionary at any level or cadre.
One can be a researcher consulting with or assessing or evaluating the existing programmes and institutions.

Question 33.
Treatwell Hotel is hiring staff for its management. The hiring manager is insisting on hiring young people for the jobs. Give a few reasons why young people are hired for such roles. [4].
Answer:
The reasons why hotels usually prefer young people for their staff are as follows

They have high energy to work for long hours, as compared to middle-aged people.
They can also do overtime at the time of occasion and heavy workload.
They are better informed and have better competencies through advancement in education. They are open to new ideas and the latest technologies.
They have the ambition for success and earn high monetary returns.
The hospitality industry is fast growing, thus, there are ample opportunities for individuals to opt for this field as a career. It is important to note that the fundamentals of hospitality management are applicable to hostels and large hospitals also.

Question 34.
Write a note on foods for special dietary uses.
Or
Discuss the career avenues for dietitians.[5].
Answer:
Foods for special dietary uses or functional foods or nutraceuticals or health supplements means foods which are specially processed or formulated to satisfy particular dietary requirements. These foods exist because of a particular physical or physiological condition or specific diseases and disorders.

These are presented as such, wherein the composition of these foodstuffs must differ significantly from the composition of ordinary foods of comparable nature and may contain one or more of the following ingredients, namely
(i) Plants or botanicals or their parts in the form of powder, concentrate or extract in water, ethyl alcohol or hydroalcoholic extract, single or in combination.
(ii) Minerals or vitamins or proteins or metals or their compounds or amino acids (in amounts not exceeding the recommended daily allowance for Indians) or enzymes (within permissible limits).
(iii) Substances from animal origin.
(iv) A dietary substance for use by human beings to supplement the diet by increasing the total dietary intake.

A dietitian or medical nutrition therapy is a person who is trained in managing nutrition during diseases. There is a vast scope and a satisfying career as a dietitian, diet counsellor, researcher or corporate consultant can be achieved in clinical nutrition and dietetics.
Career avenues for dietitians are as follows

Dietitians with consultants/physicians, in health clubs or gymnasiums.
Dietitians in hospitals including speciality departments are key members providing nutrition support to the healthcare team.
Freelance dietitian.
Dietitians in catering services for hospitals, schools, industrial canteens, etc.
Entrepreneurs who develop and supply speciality foods for specific health purposes.
Teaching and academics.
Research including clinical research.
Nutrition marketing.
Technical writing.

Question 35.
Raman works in a laundry that takes special care of various fabrics. [2+2+1=5].
(a) Mention two aspects regarding the care and maintenance of the fabric.
(b) Types of washing machines available in the market.
(c) Which iron is used for cotton and linen fabrics?
Answer:
(a) Proper care of fabrics enhances the period of their serviceability. It implies that the more care given to the clothes, the longer they last. Care and maintenance of fabrics include two important aspects, which are as follows

Keeping the material free of physical damage and rectifying any damage that may have occurred during its use.
Retaining or refreshing the appearance of the fabric by removing stains and dirt helps retain the textural and visual characteristics.

(b) A washing machine is a home appliance used to wash laundry. Nowadays, due to busy life schedules, washing fabrics manually is regarded as time-consuming work. Types of washing machines available in the market are Top loading washing machines where the garments are put into the machine from the top.

Front loading washing machine where the garments are put in the machine from the front side.

(c) Steam iron is used to remove wrinkles on cotton and linen fabrics. Steam iron creates a smoother press and helps in reducing wrinkles. Steam irons have a small water tub on the side which produces steam to moisten clothes while pressing. A steam iron is an electric iron that produces steam from water that is put into it. The steam makes it easier to get the creases out of your clothes.