CBSE Class 10 –Home Science Previous Paper 2023  

Exam: Home Science

Time Allowed: 3 hours

Maximum Marks: 70

General Instructions:

(i) All questions are compulsory.
(ii) There are a total of 35 questions in this question paper.
(iii) The question paper is divided into three sections: A, B, and C.
(iv) Section A consists of Multiple Choice Questions (MCQs) from Questions No. 1 to 18, each carrying 1 mark.
(v) Section B consists of Short Answer Questions from Questions No. 19 to 25, each carrying 2 marks.
(vi) Section C consists of Long Answer Questions from Questions No. 30 to 33, each carrying 4 marks, and Questions No. 34 and 35 carry 5 marks each.
(vii) Internal choice is provided in some questions.
(viii) Support your answer with suitable examples, wherever required.

Section A – Multiple Choice Questions

1. What is the meaning of the following?

(a) Sexual maturity
(b) Anger outburst
(c) Social development
(d) Language development

Answer:

  • (c) Social development

2. Which of the following is not a type of vegetable stain?

(a) Tea
(b) Fruit
(c) Rust
(d) Coffee

Answer:

  • (c) Rust

3. What are the number of temporary or milk teeth in children?

(a) 13
(b) 29
(c) 32
(d) 20

Answer:

  • (d) 20

4. Which of the following is not a step in time planning?

(a) Prepare a list of all activities
(b) Group all activities into flexible and inflexible activities
(c) Estimate the required time for performing each activity
(d) Not establishing balance

Answer:

  • (d) Not establishing balance  

5. Which standardization mark on frozen peas depicts its superior quality?
(a) FSSAI
(b) Woolmark
(c) ISI
(d) Hallmark

Answer:
(c) ISI

6. How will you keep your kitchen safe from household pests?
(a) Keeping the drains open
(b) Putting cockroach trap on drains
(c) Getting windows and doors made of glass
(d) Filling corners and crevices with flour dough

Answer:
(b) Putting cockroach trap on drains

7. Reading and watching T.V. are which types of activities?
(a) Light
(b) Moderate
(c) Fixed
(d) Heavy

Answer:
(a) Light

8. You need not wash hands in which of the following conditions?
(a) Before taking out food from the refrigerator
(b) After touching your face and hair
(c) Before throwing garbage
(d) Before cooking food

Answer:
(a) Before taking out food from the refrigerator

9. Match List I with List II:
List I (Costly food item) | List II (Cheap alternative food)
A. Sugar | i. Jaggery
B. Orange | ii. Soyabean nuggets
C. Paneer | iii. Groundnut
D. Almond | iv. Guava

Choose the correct option:
(a) A-i, B-ii, C-iii, D-iv
(b) A-i, B-iv, C-ii, D-iii
(c) A-iv, B-iii, C-i, D-ii
(d) A-ii, B-i, C-iv, D-iii

Answer:
(b) A-i, B-iv, C-ii, D-ii    

10. Match List I with List II:
List I (Food Product) | List II (Adulterant)
A. Milk | i. Kesari dal
B. Turmeric | ii. Argemone oil
C. Mustard oil | iii. Water
D. Chana dal | iv. Metanil yellow

Choose the correct option:
(a) A-iii, B-i, C-ii, D-iv
(b) A-i, B-ii, C-iii, D-iv
(c) A-iii, B-iv, C-ii, D-i
(d) A-iv, B-iii, C-i, D-ii

Answer:
(c) A-iii, B-iv, C-ii, D-i

11. Seema refused to buy vegetables from a vegetable seller. What could be the reasons for this?
i. The seller was using standardized weights.
ii. Magnet was stuck under the pan of weighing scale.
iii. The seller was giving fresh vegetables.
iv. The seller was weighing using stones instead of weights.

Choose the correct option:
(a) i and iv
(b) ii and iv
(c) ii and iii
(d) i and iii

Answer:
(b) ii and iv

12. Which of the following resources cannot be transferred to others?
i. Time
ii. Money
iii. Energy
iv. Jewellery

Choose the correct option:
(a) ii and iv
(b) i and iv
(c) ii and iii
(d) i and iii

Answer:
(b) i and iv

13. What will you do to safeguard from adulteration while buying edible oil?
(a) Buy sealed packet/bottle
(b) Look for attractive packet/bottle
(c) Look for ISI mark
(d) Buy loose and cheap oil

Answer:
(a) Buy sealed packet/bottle   

Case study based question
Read the passage carefully and answer Questions no. 14 to 18.  

Food satisfies our hunger and provides energy for day-to-day living.
We need energy to do our work for which nutrition is essential. We can
define nutrition as the science which tells us about what happens to the
food when it enters our body and thereafter. The food we eat contains
many chemical substances. These chemical substances are known as
nutrients. Nutrients are invisible compounds in the food which are
necessary for keeping the body healthy. These nutrients perform
different functions in the body. 

14. Which nutrient is mainly present in a bowl of boiled rice?
(a) Water
(b) Carbohydrates
(c) Fats
(d) Vitamin C

Answer:
(b) Carbohydrates

15. Which of the following nutrient mainly protects us from deficiency diseases?
(a) Carbohydrates
(b) Fats
(c) Proteins
(d) Vitamins

Answer:
(d) Vitamins

16. Sarita wants to give a nutritious meal to her children. Which of the following dishes should she choose?
i. Idli-Sambhar
ii. Burger
iii. Noodles
iv. Mixed vegetable poha

Choose the correct option:
(a) i and ii
(b) i and iv
(c) ii and iii
(d) iii and iv

Answer:
(b) i and iv

17. Which of the following nutrients are found in spinach, fenugreek, and mint?
i. Protein
ii. Iron
iii. Fats
iv. Carbohydrates
v. Carotene

Choose the correct option:
(a) i and iii
(b) ii and iv
(c) iii and iv
(d) ii and v

Answer: (d) ii and v

18. Which nutrient is found in very less quantity in skimmed milk?
(a) Protein
(b) Water
(c) Fats
(d) Calcium

Answer: (c) Fats

Section B

19. (a) Mention four advantages of making a time plan.

Answer:

  1. Efficiency: A time plan helps you organize tasks systematically, saving time and improving productivity.
  2. Prioritization: It allows you to prioritize important tasks and ensures critical tasks are completed on time.
  3. Reduction in Stress: By knowing what needs to be done and when, it reduces last-minute rushes and stress.
  4. Better Use of Resources: A time plan helps in utilizing available resources, including time, more effectively.

OR

19. (b) To save energy, activities should be performed in a proper order. Explain giving one example.

Answer:
Performing activities in a proper order helps save energy by eliminating redundant steps and improving efficiency. For example, while cooking, it is better to chop vegetables first, then heat oil in the pan, followed by cooking the ingredients. This prevents wasted time and energy, as the cooking process happens smoothly and efficiently without unnecessary waiting or doing tasks out of order.

20. (a) Inform your family about the four ways of suitable cleanliness of the kitchen dustbin.

Answer:

  1. Regular Cleaning: Clean the dustbin with warm water and detergent regularly to prevent odor and bacteria buildup.
  2. Use of Liner Bags: Always use a dustbin liner to contain waste, making it easier to dispose of and preventing spillage.
  3. Proper Waste Segregation: Segregate wet waste and dry waste to make disposal more efficient and reduce contamination.
  4. Cover the Bin: Always keep the dustbin covered to avoid attracting pests and maintaining cleanliness around it.

OR

20. (b) Inform your younger sister about four hygienic practices to be followed during storage of food in the refrigerator at home.

Answer:

  1. Proper Packaging: Store food in airtight containers to prevent contamination and preserve freshness.
  2. Maintain Temperature: Ensure the refrigerator is set at the correct temperature (around 4°C) to prevent bacterial growth.
  3. Use Clean Utensils: Always use clean utensils when handling food before storing them in the refrigerator to avoid contamination.
  4. Organize Food: Keep raw food separate from cooked food to prevent cross-contamination and preserve hygiene.

21. (a) What is the full form of FSSAI? Write the names of any two food products on which this mark is given.

Answer:
The full form of FSSAI is the Food Safety and Standards Authority of India.
Two food products that may carry the FSSAI mark are:

  1. Milk
  2. Packaged Biscuits

OR

21. (b) List any four problems faced by consumers in our country while purchasing food items.

Answer:

  1. Adulteration: Consumers often face the issue of adulterated food items that are harmful to health.
  2. Lack of Quality Standards: Many food products lack quality certification, leading to unreliable products in the market.
  3. High Prices: Some essential food items are sold at inflated prices, making them unaffordable for many consumers.
  4. Misleading Labels: Food packaging sometimes contains misleading information, such as false claims of nutritional benefits or quality, which misleads consumers. 

22. There are tea, curry, milk, and ink stains on a bedsheet. Identify the category of each stain.

Answer:

  • Tea Stain: Organic stain
  • Curry Stain: Greasy stain
  • Milk Stain: Protein stain
  • Ink Stain: Chemical stain

23. Why should Suresh purchase products having standardized marks? Write any two reasons.

Answer:

  1. Assurance of Quality: Products with standardized marks, like ISI or FSSAI, assure that they meet specific quality standards and are safe for consumption or use.
  2. Consumer Safety: Standardized products go through quality checks, ensuring they do not harm consumers and are reliable in terms of performance.

24. Explain the difference between Peak Load Period and Leisure Period. Give one example of each.

Answer:

  • Peak Load Period: This is the time when the demand for energy or resources is at its highest, leading to an increased pressure on supply.
    Example: Summer afternoons when air conditioners are running at full capacity.

  • Leisure Period: This is the time when the demand for energy or resources is at its lowest, as people are not actively using them.
    Example: Late night when most people are sleeping and energy usage is low.

25. Every time the season changes, some clothes are stored. Which four points should be kept in mind while storing clothes?

Answer:

  1. Clean Clothes Before Storing: Always wash and clean clothes before storing to prevent dirt, stains, and odors.
  2. Proper Packaging: Store clothes in breathable bags or containers to avoid moisture buildup and prevent mold or mildew.
  3. Use of Mothballs: To protect clothes from insects, use mothballs or cedar wood blocks.
  4. Store in a Cool, Dry Place: Ensure that the storage space is dry and cool to prevent clothes from getting damp or infested with pests.

26. One-year-old Mridul opens or breaks each of his toys and keeps on examining them. Identify which type of play this is. Also, state the names of four other types of play.

Answer: This is an example of Exploratory Play, where the child investigates the toy to understand its components and functions.

Other Types of Play:

  1. Constructive Play: Building structures using blocks or toys.
  2. Imaginative Play: Pretending to be someone else or creating scenarios (e.g., playing house).
  3. Social Play: Interacting with other children in a group activity.
  4. Physical Play: Activities like running, jumping, or climbing to improve physical skills.

27. (a) Which six points should the mother of a school-going ten-year-old Ragini keep in mind while planning a tiffin for her?

Answer:

  1. Nutritional Balance: Ensure the tiffin contains a balanced mix of carbohydrates, proteins, fats, and vitamins.
  2. Variety of Foods: Include different types of food to keep the tiffin interesting and prevent monotony.
  3. Portion Size: Pack the right quantity of food to ensure Ragini feels full but not overstuffed.
  4. Food Preferences: Consider Ragini’s likes and dislikes to make the meal enjoyable.
  5. Easily Portable: The tiffin should contain food that doesn’t spill easily and can be eaten without much mess.
  6. Seasonal Foods: Include fruits or vegetables that are in season for freshness and health benefits.

OR

27. (b) Describe any three ways to Sakshi to get nutritive food by spending less money.

Answer:

  1. Buy in Bulk: Purchase grains, pulses, and other staples in bulk as it’s often cheaper and lasts longer.
  2. Use Seasonal Vegetables: Seasonal fruits and vegetables are generally more affordable and nutritious.
  3. Plan Meals: Plan meals to avoid wastage and ensure that ingredients are used efficiently, reducing overall costs.

28. (a) Which six points should the mother of a school-going ten-year-old Ragini keep in mind while planning a tiffin for her?

Answer: (Already answered in question 27(a))

OR

28. (b) Describe any three ways to Sakshi to get nutritive food by spending less money.

Answer: (Already answered in question 27(b))

29. (a) Suchita wants to starch her cotton saree.
(i) Inform her about two materials which can be used to prepare starch.

Answer:

  1. Cornflour
  2. Rice water

(ii) Explain to her the suitable method of applying starch on clothes.

Answer:

  1. Dissolve the starch in water until it forms a thick liquid.
  2. Immerse the saree in this liquid and let it soak for a few minutes.
  3. Gently wring out the excess starch, then iron the saree while it’s still slightly damp for a crisp finish.

OR

29. (b) Rashmi wants to wash her white cotton dupatta at home.
(i) Name two reagents essential for washing clothes.

Answer:

  1. Detergent
  2. Bleach

(ii) Also give one characteristic of each reagent.

Answer:

  1. Detergent: Helps in breaking down grease and dirt while being mild on fabrics.
  2. Bleach: A strong disinfectant that whitens white clothes and removes stains.

Section C

30. While riding a tricycle, four-year-old Tanya is curious to know when her newborn brother will learn to ride a cycle like her. Explain to her, the gross motor development from birth to three years of age.

Answer: Gross motor development refers to the growth and refinement of skills involving large muscle groups, such as those required for movement and coordination. From birth to three years of age:

  • 0-6 months: Babies develop head control and start rolling over. They also begin to sit with support.
  • 6-12 months: Infants begin to crawl and later pull themselves up to a standing position.
  • 12-18 months: Toddlers begin walking with support and start to stand without help.
  • 18-24 months: They start walking independently, climbing small stairs, and may run slowly.
  • 2-3 years: Toddlers refine their walking, running, and climbing skills. They can kick balls, jump, and start to balance better.

Thus, Tanya’s brother will begin developing motor skills gradually, and at around 3 years, he might begin to balance himself while riding a tricycle.

31. Many people fell ill after eating besan barfi from a sweet seller shop.

(i) Which two adulterants may be present in this barfi?

Answer:

  1. Starch (used as a filler or adulterant to increase weight).
  2. Metanil Yellow (a chemical dye sometimes used to color the sweets).

(ii) State four ill-effects of these on health.

Answer:

  1. Starch: Causes digestive issues such as bloating and discomfort due to its poor digestibility.
  2. Metanil Yellow: A carcinogen that can cause long-term health problems like cancer.
  3. Food poisoning: Starch and synthetic dyes may lead to food contamination and lead to illnesses like nausea and vomiting.
  4. Allergic reactions: Adulterants like metanil yellow can trigger allergic reactions, causing skin rashes, itching, and other symptoms.

32. Make a checklist of eight precautions to maintain food hygiene in a kitchen for a person who is cooking and serving food.

Answer:

  1. Wash Hands: Always wash hands thoroughly before and after handling food.
  2. Clean Surfaces: Wipe down kitchen counters, cutting boards, and utensils with disinfectant.
  3. Store Food Properly: Keep raw and cooked food separate to avoid cross-contamination.
  4. Use Clean Utensils: Ensure all cooking utensils and serving dishes are clean and sanitized.
  5. Avoid Using Leftovers: Reheat only once, and don’t keep leftovers for too long.
  6. Cover Food: Always cover food when storing it to prevent contamination from dust and pests.
  7. Check Expiry Dates: Use fresh ingredients and check labels for expiry dates.
  8. Keep Food at Safe Temperatures: Store perishable items in the fridge or freezer to avoid bacterial growth.

33. (a) Kavita is a pregnant lady.

(i) Which two points should she keep in mind while planning meals for herself?

Answer:

  1. Balanced Nutrition: Ensure that meals include a balance of carbohydrates, proteins, fats, vitamins, and minerals to support her health and the development of her baby.
  2. Adequate Iron and Calcium: Kavita should focus on iron-rich foods to prevent anemia and calcium-rich foods for the baby’s bone development.

(ii) Plan a nutritious morning breakfast for her and also mention any three nutrients provided by it.

Answer: Breakfast Plan:

  • A bowl of oatmeal with fruits (such as banana and apple) topped with yogurt and a sprinkling of almonds.

Nutrients Provided:

  1. Fiber: Oatmeal and fruits provide fiber, aiding digestion.
  2. Calcium: Yogurt is a rich source of calcium, important for bone health.
  3. Iron: Almonds are a good source of iron, which is essential for Kavita during pregnancy.

OR

(b) Ravi is working in a city, away from his family and prepares his own food.

(i) Inform him of any four food groups.

Answer:

  1. Carbohydrates: Provide energy (e.g., rice, bread, potatoes).
  2. Proteins: Help in body repair and growth (e.g., lentils, chicken, eggs).
  3. Fats: Essential for energy and nutrient absorption (e.g., oils, nuts, butter).
  4. Vitamins and Minerals: Important for overall body functions (e.g., fruits, vegetables, dairy).

(ii) Name any one food included in each food group.

Answer:

  1. Carbohydrates: Rice
  2. Proteins: Lentils
  3. Fats: Olive oil
  4. Vitamins and Minerals: Spinach

34. (a) (i) What is Fatigue? Which two types can it be classified into? Give one example of each.

Answer: Fatigue is a state of physical or mental exhaustion that results from prolonged exertion or stress.

Types of Fatigue:

  1. Physical Fatigue: Resulting from physical activity, such as after a long workout. Example: Tiredness after running a marathon.
  2. Mental Fatigue: Resulting from prolonged mental activity, such as studying or working on a task for long hours. Example: Feeling exhausted after completing an intense project.

(ii) Write any four ways to reduce fatigue.

Answer:

  1. Take Breaks: Rest regularly to avoid overexertion.
  2. Stay Hydrated: Drink enough water throughout the day.
  3. Balanced Diet: Ensure proper nutrition, especially food rich in energy and proteins.
  4. Sleep Well: Ensure adequate sleep to recharge the body and mind.

OR

(b) (i) What do you understand by work simplification?

Answer: Work simplification is the process of making tasks easier and more efficient by reducing unnecessary steps or complexities in the work process.

(ii) Elaborate any four ways of work simplification with suitable examples.

Answer:

  1. Organizing Tools and Materials: Keep tools in a fixed place to reduce time spent searching for them. Example: Having a dedicated drawer for kitchen knives.
  2. Using Ready-to-Use Ingredients: Instead of preparing everything from scratch, use pre-chopped vegetables. Example: Buying pre-washed spinach.
  3. Multitasking: Combine tasks to save time, like cleaning dishes while cooking.
  4. Setting a Routine: Establishing a regular schedule for household tasks, such as setting specific days for laundry and grocery shopping.

35. Name the two techniques to remove stains from clothes. Describe each technique in detail.

Answer:

  1. Soaking: Soaking the stained clothing in water (with soap or detergent) for a few hours or overnight loosens the stain particles, making them easier to wash off. This method works well for organic stains like food or sweat.
  2. Rubbing with Stain Remover: Using a commercial stain remover or a homemade solution (like vinegar and baking soda) directly on the stain, followed by gentle scrubbing or rubbing with a cloth, helps to break down the stain. This is particularly effective for greasy or ink stains.