CBSE Class 12 – Home Science Question Paper 2023

 

Section A

  1. What is the meaning of the following terms?
    (a) Sexual maturity
    (b) Social development
    (c) Anger outburst
    (d) Language development

    Answer:
    (a) Sexual maturity: Refers to the stage where an individual develops the ability to reproduce.
    (b) Social development: Refers to the process by which an individual learns to interact with others and function within society.
    (c) Anger outburst: Refers to an intense emotional reaction involving anger that may be expressed in extreme ways.
    (d) Language development: Refers to the process of learning and acquiring language skills.

  2. Which of the following is not a type of vegetable stain?
    (a) Tea
    (b) Coffee
    (c) Fruit
    (d) Rust

    Answer:
    (d) Rust

  3. What is the number of temporary or milk teeth in children?
    (a) 13
    (b) 20
    (c) 29
    (d) 32

    Answer:
    (b) 20

  4. Which of the following is not a step in time planning?
    (a) Prepare 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-iii

    1. Match List I with List II:

  10. 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

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

    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) Fats
    (c) Carbohydrates
    (d) Vitamin C

    Answer: (c) Carbohydrates

    15. Which of the following nutrient mainly protects us from deficiency diseases?
    (a) Carbohydrates
    (b) Proteins
    (c) Fats
    (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. Helps in efficient utilization of time.
    2. Reduces stress and anxiety by organizing tasks.
    3. Increases productivity by setting clear goals and priorities.
    4. Helps in balancing work, rest, and other activities, promoting better time management.

    OR

    (b) To save energy, activities should be performed in a proper order. Explain giving one example.
    Answer:
    To save energy, it is important to perform activities in a systematic order. For example, when cooking, it’s more energy-efficient to prepare all ingredients first (chopping, washing) and then start cooking rather than switching between preparation and cooking, which consumes more energy. This reduces the amount of time the stove or oven is used, saving energy.

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

    1. Empty the dustbin regularly to prevent foul smell and bacterial growth.
    2. Wash the dustbin with soap and water at least once a week to maintain hygiene.
    3. Use a bin liner or garbage bag to keep the bin clean and make disposal easier.
    4. Use a disinfectant to wipe the outside and the lid of the dustbin to avoid contamination.

    OR

    (b) To your younger sister, four hygienic practices to be followed during the storage of food in the refrigerator at home.
    Answer:

    1. Always store food in airtight containers to prevent contamination.
    2. Ensure that perishable food items like meat and dairy are stored at the right temperature.
    3. Clean the refrigerator regularly to remove any food spills and prevent mold growth.
    4. Do not overload the fridge, as it can obstruct airflow and cause uneven cooling.

    21. (a) What is the full form of FSSAI? Write names of any two food products on which this mark is given.
    Answer:
    The full form of FSSAI is Food Safety and Standards Authority of India.
    Two food products that can have the FSSAI mark are:

    1. Packaged milk
    2. Biscuits

    OR

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

    1. Adulteration of food items, making them unsafe for consumption.
    2. Lack of proper labeling on packaged food products, leading to confusion.
    3. Overpricing or unfair pricing of food items, which affects consumers’ budgets.
    4. Short shelf life of food products due to improper storage or lack of freshness.

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

    • Tea stain: Protein-based stain
    • Curry stain: Oil-based stain
    • Milk stain: Protein-based stain
    • Ink stain: Dye-based stain

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

    1. Standardized marks ensure that the product meets safety and quality standards.
    2. It guarantees that the product has been inspected and verified for compliance with regulations, providing consumer protection.

    24. Explain the difference between Peak load period and Leisure period. Give one example of each.
    Answer:

    • Peak Load Period: This is a period when the demand for electricity or energy is highest, causing a strain on resources. For example, during evening hours when everyone uses lights, fans, and other appliances.
    • Leisure Period: This is a period of low demand when energy usage is minimal. For example, early morning hours when most people are still asleep.

    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 thoroughly before storing to avoid stains and dirt buildup.
    2. Use cotton bags or breathable containers to prevent moisture buildup and mold.
    3. Keep clothes in a cool, dry place to avoid damage from humidity or heat.
    4. Avoid using plastic covers as they can trap moisture and cause discoloration.

    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 type of play is Sensorimotor Play, where a child explores objects and learns through action and sensory experiences.
    Other types of play:

    1. Imaginative Play
    2. Constructive Play
    3. Dramatic Play
    4. Parallel Play

    27. Why should energy conservation be a priority?
    Answer:

    1. It reduces energy costs.
    2. It helps in preserving non-renewable resources.
    3. It contributes to environmental sustainability by reducing pollution.

    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:

    1. The tiffin should contain a variety of nutrients (proteins, carbohydrates, fats, and vitamins).
    2. Ensure that the tiffin is balanced with fresh fruits and vegetables.
    3. Pack the food in hygienic containers to prevent contamination.
    4. Make sure the food is easy to eat and doesn’t make a mess.
    5. Include items that Ragini enjoys eating to ensure she eats the full meal.
    6. Choose foods that are safe and easy to store without refrigeration, if necessary.

    OR

    (b) Describe any three ways to Sakshi to get nutritious food by spending less money.
    Answer:

    1. Buy seasonal produce: Seasonal fruits and vegetables are usually cheaper and fresher.
    2. Plan meals and buy in bulk: Planning meals in advance helps in buying ingredients in bulk, which is cost-effective.
    3. Use locally available food items: Using locally sourced foods helps in reducing transportation costs, making them more affordable.

    29. (a) Suchita wants to starch her cotton saree.

    (i) Inform her about two materials which can be used to prepare starch.
    Answer:

    1. Rice water
    2. Cornflour

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

    1. Dissolve the starch in water and bring it to a boil.
    2. Dip the cotton saree into the starch solution and ensure it is evenly soaked.
    3. Dry the saree in a shaded place, avoiding direct sunlight to maintain the starch’s effectiveness.

    OR

    (b) Rashmi wants to wash her white cotton dupatta at home.

    (i) Name two reagents essential for washing clothes.
    Answer:

    1. Soap
    2. Bleaching powder

    (ii) Also give one characteristic of each reagent.
    Answer:

    • Soap: It helps in removing dirt and stains from fabrics by dissolving oils and grease.
    • Bleaching powder: It is used to whiten clothes and remove stubborn stains, especially from white fabrics.

    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 in children from birth to three years involves large muscle activities that help them move and coordinate their bodies.

    1. Birth to 6 months: Babies can lift their heads while lying on their stomachs and begin to roll over.
    2. 6 to 12 months: They start sitting up with support, crawling, and pulling themselves up to stand.
    3. 12 to 18 months: Babies take their first steps, walk with support, and may begin to climb stairs.
    4. 18 to 3 years: Toddlers can run, jump, kick a ball, and begin to climb independently.

    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. Metanil yellow (a dye used to color the food)
    2. Starch (to bulk up the barfi and reduce costs)

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

    1. Metanil yellow can cause food poisoning and is toxic to the liver and kidneys.
    2. It may lead to allergies, rashes, and other skin reactions.
    3. Starch can cause digestive problems and bloating.
    4. Continuous consumption of such adulterated food may lead to long-term health issues, including cancer.

    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 thoroughly before cooking and after handling raw foods.
    2. Use separate cutting boards for raw meat and vegetables to avoid cross-contamination.
    3. Ensure that all cooking utensils, plates, and containers are clean.
    4. Keep the kitchen surfaces, including countertops, sanitized and free from crumbs.
    5. Store food at the correct temperature to prevent spoilage (refrigerate perishable items).
    6. Check expiry dates of food items before using them.
    7. Keep garbage bins covered and dispose of waste regularly.
    8. Ensure that food is cooked to the proper temperature to kill harmful bacteria.

    33. (a) Kavita is a pregnant lady.
    (i) Which two points should she keep in mind while planning meals for herself?
    Answer:

    1. Include a variety of nutritious foods, especially those rich in iron, calcium, and protein.
    2. Ensure a balanced intake of fruits, vegetables, whole grains, and lean meats to support both her and her baby’s health.

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

    • Whole grain toast with scrambled eggs and a glass of milk
    • Fresh fruit like banana or berries

    Nutrients provided:

    1. Protein (from eggs)
    2. Carbohydrates (from whole grain toast)
    3. Calcium (from milk)

    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
    2. Proteins
    3. Fats
    4. Vitamins and Minerals

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

    1. Carbohydrates – Rice
    2. Proteins – Lentils
    3. Fats – Nuts
    4. Vitamins and Minerals – Green leafy vegetables

    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 and mental exhaustion that can affect a person’s performance and well-being.

    • Physical Fatigue: Occurs when the body is overworked, such as after intense physical activity (e.g., running a marathon).
    • Mental Fatigue: Occurs due to prolonged mental activity or stress (e.g., working for long hours without breaks).

    (ii) Write any four ways to reduce fatigue.
    Answer:

    1. Take regular breaks to rest and recharge.
    2. Maintain a balanced diet to provide energy.
    3. Get adequate sleep to rejuvenate the body.
    4. Engage in regular physical activity to improve stamina and reduce tiredness.

    OR

    (b) (i) What do you understand by work simplification?
    Answer:
    Work simplification is the process of organizing tasks in a way that makes them easier, faster, and more efficient by reducing unnecessary steps and improving methods.

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

    1. Use of appropriate tools: Using modern equipment (e.g., electric mixer) to save time instead of doing manual work.
    2. Organizing workspace: Keeping tools and materials in the right place, which reduces searching time.
    3. Reducing steps in processes: Combining tasks, like washing and cutting vegetables simultaneously, to save time.
    4. Batch processing: Grouping similar tasks together, such as preparing all ingredients at once instead of piecemeal, to work efficiently.

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

    1. Soaking: Soak the stained clothes in water mixed with detergent or stain remover for 15-30 minutes. This helps loosen the stain before washing.
    2. Spot treatment: Apply a stain remover directly on the stain, allow it to sit for a few minutes, and then gently scrub with a soft brush before washing the item as usual.