Question 1:
“While advertising, manufacturers often give an exaggerated picture of their product.” Which malpractice of manufacturer is exhibited in this statement?
- (A) Charging high price
- (B) Adulteration of goods
- (C) Misleading information
- (D) Lack of standardized products
Answer: (C) Misleading information
Explanation: The statement refers to a common practice where manufacturers exaggerate or misrepresent the quality, features, or benefits of their product in advertisements. This is an example of misleading information. It is a form of deceptive advertising where the product is portrayed in a way that may not align with its true qualities, leading consumers to have unrealistic expectations.
Question 2:
Which of the following characteristics of cognitive development is observed in 4 to 6-year-old children?
- (A) Diminished egocentrism
- (B) Ability to conserve
- (C) Egocentrism
- (D) Can differentiate between living and non-living things
Answer: (C) Egocentrism
Explanation: Children aged 4 to 6 typically exhibit egocentrism in their cognitive development, as described by Jean Piaget. This means they have difficulty in seeing things from other people’s perspectives. For instance, they may believe that everyone sees the world as they do. By the age of 7, they generally begin to overcome egocentrism and can understand other viewpoints more clearly.
Question 3:
Which of the following characteristic of emotional development is observed in 8 to 10-year-old children?
- (A) Have imaginary friends
- (B) Can control impulses
- (C) Do not hide emotions
- (D) Emotions are transitory (change rapidly) and unpredictable
Answer: (B) Can control impulses
Explanation: By the age of 8 to 10, children typically develop better impulse control as they mature emotionally. They learn to regulate their emotional responses and actions more effectively, often leading to better behavior in social settings. This reflects the development of emotional regulation, where they can manage their emotions in more controlled ways.
Question 4:
The food whose nature or quality is so affected that it is injurious to health is-
- (A) Organic food
- (B) Unsafe food
- (C) Raw food
- (D) Super food
Answer: (B) Unsafe food
Explanation: Unsafe food refers to food that is either contaminated or improperly handled, making it harmful to health. This can include food that is spoiled, contains toxins, or has been adulterated. Unsafe food poses a risk to health and can lead to foodborne illnesses.
Question 5:
Which of the following are characteristics to identify a stain on a fabric?
- (A) Colour, smell, or feel
- (B) Colour, taste, or look
- (C) Taste, shape, or feel
- (D) Colour, shape, or feel
Answer: (A) Colour, smell, or feel
Explanation: To identify a stain on a fabric, you typically use sensory characteristics like colour, smell, and feel. The colour of the stain can give clues about its origin (e.g., red stains might suggest wine or blood). The smell might help identify the type of substance (e.g., food or chemical). The feel of the stain can provide insight into whether it is greasy or dried.
Question 6:
“Adolescents give more importance to their friends and like to spend more time with them.” Which type of development is exhibited in this statement?
- (A) Physical
- (B) Language
- (C) Social
- (D) Cognitive
Answer: (C) Social
Explanation: The behavior described in the statement refers to a shift in the adolescent’s social development. During adolescence, individuals become more focused on their peer relationships and social networks. They seek more independence from their families and prioritize friendships, which is a normal part of social development during this stage.
Question 7. Which of the following precautions should be considered while using chemicals to remove the stain?
Answer:
- (A) Effect of chemical should be tested on a hidden corner of the fabric.
Explanation: When using chemicals to remove stains from fabrics, it’s important to test the chemical on an inconspicuous area of the fabric first. This is to ensure that the chemical does not damage or discolor the fabric. Fabrics can react differently to chemicals, so testing on a hidden area allows you to check for any adverse effects like fading, fabric weakening, or discoloration before applying the chemical to the entire stained area.
Question 8. The requirement for energy is the highest for which of the following individuals?
Answer:
- (A) Rickshaw puller
Explanation: A Rickshaw puller, who performs physical labor by pulling a rickshaw (a form of manual transport), expends significant energy due to the continuous, strenuous physical activity involved. Compared to the other professions listed (teacher, housewife, and bank manager), which typically involve less physically demanding work, the Rickshaw puller requires more energy because of the high physical activity.
Question 9. Identify the sedentary worker from the following:
Answer:
- (A) Computer operator
Explanation: A sedentary worker is someone whose work requires prolonged sitting and little to no physical movement. A computer operator spends most of their workday seated, typing or operating a computer, which qualifies them as a sedentary worker. On the other hand, a housewife, mason, and sports person are generally more physically active in their respective tasks.
Question 10. Which of the following statements is incorrect with regards to kitchen hygiene?
Answer:
- (A) Work surfaces, floors, and walls should be absorbent.
Explanation: Work surfaces, floors, and walls in the kitchen should not be absorbent. Absorbent materials can harbor bacteria and stains, which is unhygienic. Surfaces should be made of non-absorbent materials like stainless steel, plastic, or tiles, which are easy to clean and maintain. The other statements about not leaving food particles to rot, keeping surfaces free from infection, and ensuring walls and ceilings are free from flaking are all correct hygiene practices.
Question 11. Identify an advantage of using soaps over detergents.
Answer:
- (C) Not harmful to the environment.
Explanation: Soaps are typically biodegradable and are less harmful to the environment compared to detergents. Many detergents contain synthetic chemicals that can pollute water bodies and harm aquatic life. Soaps, on the other hand, are derived from natural fats and oils and break down more easily in nature, making them more eco-friendly.
Question 12. Why is there a need for correct posture while working?
Answer:
- (C) Saves energy.
Explanation: Maintaining correct posture while working helps in saving energy by reducing unnecessary strain on the body. Proper posture ensures that the body’s muscles and joints are aligned, which minimizes fatigue and prevents muscle and skeletal injuries. It also aids in improved concentration and efficiency, but the most significant benefit is energy conservation by avoiding unnecessary muscular effort.
Let’s break down each question and its options to understand the reasoning behind the correct answers:
Question 13: Matching Stains with Their Examples
List I (Stains) and List II (Examples):
- a. Animal: These are stains derived from animal-based substances, such as milk or oil.
- b. Grease: Grease stains come from oily or fatty substances, like oils and fats.
- c. Mineral: Mineral stains typically come from inorganic substances, such as rust or hard water.
- d. Vegetable: These are stains from plant-based substances, like tea or vegetables.
Matching with Examples:
- a. Animal: Milk (derived from animals) → ii. Milk
- b. Grease: Oil (a greasy substance) → iv. Oil
- c. Mineral: Rust (a mineral-based stain) → i. Rust
- d. Vegetable: Tea (a plant-based drink) → iii. Tea
So the correct match is:
- a-ii, b-iv, c-i, d-iii
Correct answer: (A)
Question 14: Matching Child’s Age with Age-appropriate Toys
List I (Age in months) and List II (Toys):
- a. 6 months: At this age, babies are typically teething and might need teethers to soothe their gums.
- b. 18 months: At this stage, toddlers begin to play more actively with toys, like puzzles, that engage their growing cognitive skills.
- c. 24 months: Children at this age enjoy pushing and pulling toys as they develop motor skills.
- d. 36 months: By three years, children are able to engage in more pretend play, like using plastic gardening tools.
Matching with Toys:
- a. 6 months: Teethers → iii. Teethers
- b. 18 months: Wooden puzzles → ii. Wooden puzzles
- c. 24 months: Push and Pull toys → i. Push and Pull toys
- d. 36 months: Plastic Gardening tools → iv. Plastic Gardening tools
So the correct match is:
- a-iii, b-ii, c-i, d-iv
Correct answer: (A)
Question 15: Personal Hygiene Precautions for Food Handlers
Which of the following precautions need to be followed by a food handler regarding personal hygiene?
(i) Work with injured finger: This is not recommended as it could contaminate food.
(ii) Rings should not be worn: Rings can harbor bacteria and dirt, so they should not be worn when handling food.
(iii) Hair should be tied and covered: This is important to prevent hair from falling into food.
(iv) Sneeze over the food: Sneezing over food is unhygienic and can contaminate it.
The correct precautions are:
- (ii) and (iii): Rings should not be worn, and hair should be tied and covered.
Correct answer: (B)
Question 16: Points to Consider When Planning Meals for Preschoolers
What points should be considered when planning meals for preschoolers?
(i) Liquid food: While liquid food can be important, preschoolers typically need solid food that is easy for them to handle.
(ii) Finger food: Preschoolers enjoy and can handle finger foods, which are easy for them to eat independently.
(iii) Bland in taste: Foods that are bland may not appeal to preschoolers, as they often enjoy flavorful, but not overly spicy, foods.
(iv) Colourful food: Colorful food can attract preschoolers, making meals more appealing and engaging.
The best options are:
- (ii) and (iv): Finger foods and colorful foods are great choices for preschoolers.
Correct answer: (D)
Let’s go through the passage and questions step by step:
SECTION B (CASE STUDY BASED QUESTIONS)
Passage Summary:
The passage emphasizes that time and energy are both limited resources, so it is important to use them wisely. Effective time management and energy management help individuals achieve their goals while maintaining balance and vitality in daily life.
Question 17: What is meant by Time Management?
Time management refers to the conscious effort to control how time is spent on different activities in order to increase efficiency and productivity.
- Option (A) Adopting a strategy to optimize energy: This is about managing energy, not specifically about time management.
- Option (B) Conscious effort of controlling the time spent on specific activities: This is the correct definition of time management.
- Option (C) Process of dividing the work into smaller units: This is related to task management or breaking down tasks, but it’s not specifically about time management.
- Option (D) Ability to plan the work in sequence: While planning work in sequence is part of time management, it doesn’t encompass the whole definition of it.
Correct answer: (B) Conscious effort of controlling the time spent on specific activities.
Question 18: Arrange the steps involved in cleaning the table after eating food.
We need to arrange the following actions in an efficient sequence to save both time and energy:
- (i) Folding table mats
- (ii) Wiping the table
- (iii) Collecting dishes and cutlery
- (iv) Throwing waste
The most logical and time-efficient order would be:
- Collecting dishes and cutlery (since you need to gather everything before cleaning).
- Throwing waste (dispose of the trash immediately after collecting it).
- Folding table mats (you can fold them after removing the items from the table).
- Wiping the table (finally, clean the surface after all items are cleared and waste disposed).
Correct answer: (A) (iii), (iv), (i), (ii)
Question 19: Assertion (A) and Reason (R):
- Assertion (A): Energy management is a strategy which helps to utilize energy to maximum.
- Reason (R): Energy management helps in doing productive work in more time.
We need to evaluate if the Reason correctly explains the Assertion:
- Assertion is true. Energy management involves using energy efficiently to maximize productivity and output.
- Reason is not entirely accurate. While energy management helps in doing productive work, it does not directly relate to spending more time. In fact, energy management usually helps to do more in less time, making it more efficient.
Correct answer: (C) A is true but R is false.
Question 20: Assertion (A) and Reason (R):
- Assertion (A): Positive incentives like rewards, appreciation of good work, etc., make people feel good and motivate them to do better.
- Reason (R): It helps to save time and energy.
We need to evaluate if the Reason correctly explains the Assertion:
- Assertion is true. Positive incentives indeed make people feel good, which motivates them to perform better.
- Reason is not directly related to the Assertion. While positive incentives motivate, they don’t necessarily save time and energy, although they could indirectly boost efficiency.
Correct answer: (B) Both A and R are true but R is not the correct explanation of A.
SECTION C (SHORT ANSWER QUESTIONS)
Here are the full details and answers to the questions provided:
1. Which four areas will you clean properly to maintain hygiene in your kitchen? OR In what four ways pests can be prevented from the kitchen?
- To maintain hygiene in your kitchen, the four areas to clean properly are:
- Countertops and Work Surfaces – Clean them regularly to prevent the buildup of germs and food particles.
- Sink and Drains – Regularly wash and disinfect the sink, as it can harbor bacteria.
- Refrigerator – Clean the shelves, drawers, and exterior to avoid the growth of mold or bacteria.
- Cooking Appliances – Clean the stove, oven, and microwave to remove grease and food residues that can attract pests.
- To prevent pests in the kitchen, you can take the following actions:
- Seal Cracks and Gaps – Ensure that all entry points for pests are sealed to prevent their access.
- Proper Waste Disposal – Dispose of garbage in sealed bins and clean them regularly to avoid attracting pests.
- Clean Spills Immediately – Food and drink spills should be cleaned up right away to prevent pests from being attracted.
- Store Food in Airtight Containers – This will prevent pests from accessing stored food.
2. “Play influences social and emotional development.” Justify this statement with two examples.
- Example 1: When children engage in cooperative play, such as playing team games, they learn to work with others, share resources, and solve problems, which enhances their social skills.
- Example 2: Playing imaginative games helps children express their emotions and understand the perspectives of others, contributing to their emotional growth and empathy.
3. With summer season approaching, your mother is now storing the woolen clothes used by the family. What four precautions should she adopt while storing these clothes for a long time? OR You found holes in your silk clothes when you took them out of storage. What could be four possible reasons for this?
- Precautions for storing woolen clothes:
- Clean the Clothes – Wash the clothes before storage to remove stains and odors.
- Store in a Cool, Dry Place – Woolen clothes should be stored in a cool and dry area to prevent moisture buildup.
- Use Moth Repellents – Use natural moth repellents like cedar blocks or lavender bags to protect against moth damage.
- Use Cloth Bags or Cotton Covers – Store the woolen clothes in breathable cloth bags to prevent dust accumulation and air exposure.
- Possible reasons for holes in silk clothes:
- Moth Damage – Moths can feed on the natural fibers of silk, causing holes.
- Improper Storage – Storing silk in damp or humid environments can weaken the fibers, leading to holes.
- Wear and Tear – Silk is delicate, and constant rubbing or friction can lead to holes.
- Insect Infestation – Other insects, such as beetles, can also cause damage to silk fabric.
4. List two characteristics of a balanced diet.
- A balanced diet provides:
- Adequate Nutrients – It contains the right proportions of carbohydrates, proteins, fats, vitamins, and minerals needed for the body’s functions.
- Variety – It includes a variety of food from different food groups to ensure all essential nutrients are consumed.
5. Write any four major problems faced by consumers regarding the quality of products.
- Adulteration – The mixing of inferior or harmful substances with food products.
- Misleading Labels – Incorrect or false information on product packaging.
- Inferior Quality – Products may not meet the expected quality standards.
- Expiry Issues – Products sold after their expiry date, leading to health risks.
6. What is the role of stiffening agents in the finishing of clothes? Name one stiffening agent suitable for cotton clothes.
- Role of stiffening agents: Stiffening agents are used in the finishing process of fabrics to give them firmness, crispness, and a more polished look. They help in maintaining the shape and prevent the fabric from becoming limp.
- Stiffening agent for cotton: Starch is commonly used as a stiffening agent for cotton fabrics.
7. “Meal planning helps to save time and energy.” Justify this statement with two suitable examples.
- Example 1: By planning meals in advance, you can prepare large quantities at once, saving cooking time on busy days.
- Example 2: Having a meal plan reduces the need for last-minute shopping trips or takeout, saving both time and energy.
8. Enumerate three motor abilities of a 6-year-old child.
- Running and Jumping – A 6-year-old child can run with speed and agility and is able to jump in place or over obstacles.
- Balance – A 6-year-old can maintain balance while standing on one foot for a few seconds.
- Fine Motor Skills – The child can cut with scissors, draw shapes, and write letters with increasing accuracy.
9. Menu for today’s breakfast is Puri, Potato curry, and Curd.
- (a) Identify three food groups included in this menu.
- Cereals – Puri (made from wheat flour)
- Vegetables – Potato curry
- Dairy – Curd
- (b) Write any one nutrient provided by each of the above food groups.
- Cereals – Provide carbohydrates.
- Vegetables – Provide vitamins (e.g., Vitamin C in potatoes).
- Dairy – Provides calcium.
10. What six factors would you consider while making a time plan for a working woman?
- Work Hours – Consider the woman’s office or work schedule.
- Household Responsibilities – Include time for cooking, cleaning, and other chores.
- Childcare – Plan time for looking after children, including school drop-offs and pick-ups.
- Personal Care – Include time for self-care activities such as exercise, relaxation, and hobbies.
- Meals and Nutrition – Ensure time for preparing and eating healthy meals.
- Social Commitments – Allocate time for social events, family gatherings, or personal commitments.
11. While purchasing a jam bottle from the market, what standard mark would you look for to ensure a good product? Also, list its four functions. OR Enlist six ways a vendor might cheat in weighing 5 kg of rice bought by your mother.
- Standard mark for jam: Look for the ISI (Indian Standards Institute) mark.
- Functions of ISI mark:
- Ensures product quality and safety.
- Guarantees that the product meets specific standards.
- Protects consumer rights.
- Provides assurance of reliability and consistency.
- Functions of ISI mark:
- Ways a vendor might cheat in weighing rice:
- Using a faulty or calibrated scale.
- Adding stones or other heavy items to the rice.
- Overfilling the rice bag without adjusting the weight.
- Using a tare weight that is not accurate.
- Selling lower-quality rice as higher-grade rice.
- Mixing lighter grains with the rice being sold.
SECTION D (LONG ANSWER QUESTIONS)
1.(a) Suggest any four hygienic practices you would follow during storage of food in the refrigerator at your home.
- Proper Packaging: Store food in airtight containers to prevent contamination and preserve freshness. This will help avoid cross-contamination between raw and cooked foods.
- Temperature Maintenance: Ensure that the refrigerator is set to the correct temperature (below 5°C or 40°F) to slow bacterial growth and keep food safe.
- Cleanliness: Regularly clean the refrigerator to prevent the buildup of spills or mold, and disinfect surfaces to ensure food safety.
- Separate Raw and Cooked Food: Keep raw meat, poultry, and seafood separate from ready-to-eat foods to avoid cross-contamination, especially in the fridge’s lower compartments.
(b) Enumerate four features of kitchen dustbin.
- Lid or Cover: A lid ensures that odors are contained and prevents pests like flies or rodents from accessing the waste.
- Odor Control: Some dustbins come with odor-controlling features, such as charcoal filters or seals to keep unpleasant smells from escaping.
- Durability: A good kitchen dustbin should be made of durable, easy-to-clean material, such as plastic or stainless steel, that can withstand regular use and frequent cleaning.
- Size and Capacity: The dustbin should have an appropriate size to accommodate daily waste without needing to be emptied too frequently, yet not so large that it takes up unnecessary space in the kitchen.
2. “Climate and Occasion affect meal planning.”
Elaborate this statement with the help of two examples for each.
Climate and Occasion Impact on Meal Planning:
- Climate:
- Hot Weather: During hot weather, people often prefer lighter, cooler meals like salads, fruits, or cold sandwiches to avoid feeling heavy or sluggish. Cold beverages like iced tea or lemon water are also popular.
- Cold Weather: In colder climates, people tend to enjoy warm, hearty foods like soups, stews, or hot porridge. These meals help to provide warmth and energy during chilly weather.
- Occasion:
- Festivals: During festivals like Diwali or Christmas, meals are often elaborate with rich, indulgent foods such as sweets, fried snacks, or large family feasts. These meals celebrate the special occasion and family gatherings.
- Birthday Parties: For birthday celebrations, a variety of food is often planned, including finger foods, snacks, cakes, and special drinks, catering to both adults and children, to create a festive atmosphere.
3. Your mother gets very tired while doing household chores.
(a) What could be the four possible reasons for it?
- Physical Overexertion: Excessive physical activity without breaks can cause fatigue. Repetitive movements, like sweeping or scrubbing, can strain muscles.
- Lack of Sleep: Insufficient rest can lead to exhaustion. If your mother isn’t getting enough sleep, it will affect her energy levels during the day.
- Poor Nutrition: Inadequate or unbalanced diet can cause tiredness. Lack of essential nutrients like iron or vitamins can contribute to feelings of weakness or fatigue.
- Stress or Mental Fatigue: If your mother is mentally stressed or worried, it can make physical tasks feel more tiring. Mental fatigue can take a toll on energy levels, even when performing routine chores.
(b) Give four suggestions to overcome this problem.
- Proper Rest: Ensure your mother gets adequate sleep each night (7-8 hours) to help her body recharge and regain energy.
- Break Tasks into Smaller Chunks: Divide the chores into smaller tasks with short breaks in between to prevent exhaustion from continuous work.
- Balanced Diet: Include a nutritious diet rich in fruits, vegetables, whole grains, and proteins. Also, drink plenty of water to stay hydrated and maintain energy.
- Delegate Responsibilities: Share household tasks with other family members to reduce the workload on your mother and allow her to rest.
OR
Mrs. Verma is working as a school teacher for the past 5 years and now she doesn’t have interest to continue further.
(a) Identify the type of fatigue and give one reason for this type of fatigue.
- Type of Fatigue: Psychological Fatigue (or Burnout)
- Reason: Over time, continuous work without adequate breaks or a lack of variety in the daily tasks can lead to burnout. For Mrs. Verma, the monotony of her teaching work and possible emotional exhaustion from dealing with students’ needs may have led to a lack of interest.
(b) Advise her four ways of reducing this fatigue.
- Take Regular Breaks: Encourage Mrs. Verma to take short breaks between teaching sessions to recharge her mental energy.
- Engage in Hobbies: Pursue activities outside of work, such as reading, painting, or gardening, to help her relax and disconnect from her job.
- Seek Social Support: Talking to friends, colleagues, or a counselor can help her express concerns and feel supported.
- Pace Workload: If possible, reducing her workload or adjusting her teaching schedule to include lighter tasks or more varied activities may help alleviate stress.
4. Next month your twin brother and sister will be celebrating their 13th birthday.
(a) Present two cognitive features you will observe in both of them.
- Increased Abstract Thinking: At 13, children begin to think more abstractly. Your twin brother and sister may start to understand more complex concepts, like moral dilemmas or hypothetical situations.
- Improved Problem-Solving Skills: At this age, cognitive abilities improve, allowing them to solve more complex problems and make decisions independently.
(b) Compare two different physical features you will observe in them.
- Height: There might be a noticeable difference in their height due to the early or late onset of puberty, as some children experience growth spurts earlier than others.
- Body Composition: One might have more muscle mass or body fat depending on their physical activity levels, diet, and genetic factors. Boys and girls at this age often show different physical characteristics due to hormonal changes.
5. Mrs. Sharma is planning a birthday party for her 15-year-old son.
(a) In which four ways can she incorporate variety in the meals?
- Offer Different Cuisines: Include a mix of local and international dishes, like pizza, pasta, or Chinese food, to cater to different tastes.
- Include Various Food Types: Offer a variety of meal types, such as appetizers, main courses, and desserts, to keep the guests excited about trying different foods.
- Vegetarian and Non-Vegetarian Options: Include both vegetarian and non-vegetarian options to accommodate dietary preferences or restrictions.
- Healthy and Indulgent Choices: Include some healthier options, like fresh fruit salads or grilled foods, along with more indulgent items like cake or chips.
(b) Which three points should she consider while planning the menu for the party?
- Guest Preferences: Consider the preferences, allergies, or dietary restrictions of the guests to ensure everyone can enjoy the meal.
- Theme and Mood: The menu should reflect the theme or mood of the party, whether it’s a formal gathering, a casual get-together, or a themed birthday party.
- Balance of Nutrition: Ensure the meal has a balance of proteins, carbohydrates, fats, vitamins, and minerals to provide energy and sustenance for the guests throughout the event.
6. While washing channa dal, it leaves a deep yellow colour.
(a) Identify the adulterant that might be present in channa dal.
- The adulterant is Metanil Yellow, a synthetic dye often used to color the dal artificially and make it appear more appealing.
(b) What are the two health hazards linked with consuming adulterated dal?
- Toxicity: Metanil Yellow is a harmful chemical, and consuming it can lead to poisoning or long-term health issues, including cancer or liver damage.
- Allergic Reactions: Some individuals may be allergic to chemical dyes, leading to symptoms like skin irritation, breathing problems, or gastrointestinal distress.
(c) Which four precautions should be adopted by the consumer to safeguard themselves from buying adulterated foods?
- Buy from Reputable Sources: Always purchase food from trusted and certified vendors to reduce the risk of adulterated products.
- Check Packaging: Ensure that packaged goods have proper seals, labels, and expiry dates. Loose or unbranded items should be avoided.
- Use Testing Kits: Consumers can use adulteration testing kits available in the market to detect harmful substances in food.
- Inspect Food: Visually inspect food before buying it. Unusually bright or vibrant colors in dal or grains could be an indication of added dyes or other chemicals.
OR
Your mother bought 1 litre of loose mustard oil from the market.
(a) Which possible adulterant might be present in it?
- The adulterant commonly found in mustard oil is Argemone seeds. These seeds are toxic and can cause health issues when consumed.
(b) What are the two health hazards linked with consuming adulterated oil?
- Food Poisoning: Consumption of mustard oil adulterated with Argemone seeds can lead to serious health issues, including vomiting, diarrhea, and stomach cramps.
- Chronic Health Conditions: Long-term consumption of adulterated