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CBSE Sample Papers for Class 12 Home Science Set 3 with Solutions

Students must start practicing the questions from CBSE Sample Papers for Class 12 Home Science with Solutions Set 3 are designed as per the revised syllabus.

CBSE Sample Papers for Class 12 Home Science Set 3 with Solutions

Time : 3 Hours
Maximum Marks : 70

General Instructions:

  1. All questions are compulsory.
  2. There are total 35 questions.
  3. Question paper is divided into three sections-A, B and C.
  4. Section A has question no. 1 to 18 (multiple choice questions) and are of 1 mark each. Question no. 14 to 18 are case based questions.
  5. Section B has question no.19 to 25 of 2 marks each and question no.26 to 29 of 3 marks each.
  6. Section C has question no.30 to 33 of 4 marks each and question no.34 and 35 are of 5 marks each.
  7. Internal choices are given in some questions.
  8. Support your answers with suitable examples wherever required.

Section A
Section A consists of 18 questions of 1 mark each

Question 1.
In general term, work can be viewed in which of the following ways? (1)
I. Means to make a living
II. A part of spiritual practice
III. A symbol of status power or control
IV. Dharma or Duty

Choose the correct option.
(a) I, II and III
(b) I, III and IV
(c) I, II, III and IV
(d) II and III
Answer:
(c) I, II, III and IV

Question 2.
Megha is a Fashion Merchandiser. In the context of her role, she cannot contribute in ………………. . (1)
(a) buying
(b) selling
(c) promoting
(d) discounting
Answer:
(d) discounting

Question 3.
……………… introduced denim pants. (1)
(a) Coco Chanel
(b) King Louis XIV
(c) Levis Strauss
(d) Isaac Singer
Answer:
(c) Levis Strauss

Question 4.
Which of the following are not included in nutritional care during illness? (1)
(a) Assessing nutritional status
(b) Diagnosis of nutritional problems
(c) Prescribing over the counter medicines
(d) Planning and prioritising nutrition
Answer:
(c) Prescribing over the counter medicines

Question 5.
Under ICDS, children under which age group are eligible to avail its benefits such as health, nutrition, etc. (1)
(a) Below 5 years
(b) Below 6 years
(c) Below 7 years
(d) Below 10 years
Answer:
(b) Below 6 years

Question 6.
Which of the following sciences are not involved in the study of Food Science? (1)
(a) Chemistry
(b) Culinary Arts
(c) Biotechnology
(d) Microbiology
Answer:
(c) Biotechnology
Or
Shola craft is famous in which state? (1)
(a) Tamil Nadu
(b) Odisha
(c) Bihar
(d) Maharashtra
Answer:
(b) Odisha

Question 7.
What characteristics or skills should Sheena possess if she wants to be employed at a well-known play school in the town? (1)
I. An interest in child
II. Health status of child
III. Skills for creative activities
IV. Cooking skills

Choose the correct option.
(a) I and II
(b) II and III
(c) II and IV
(d) I and III
Answer:
(d) I and III

Question 8.
Which process initiated by Nicolas Appert in 1810 had a major impact on food preservation techniques? (1)
(a) Canning
(b) Processing
(c) Pasturing
(d) Freezing
Answer:
(a) Canning
Or
Which diets are free from fibre and are nutritionally adequate? (1)
(a) Liquid Diet
(b) Standard Diet
(c) Modified Diet
(d) Both (a) and (b)
Answer:
(a) Liquid Diet

Question 9.
Match the following. (1)

List I List II
A. Monochromatic Hue 1. Harmony based on one hue
B. Achromatic Hue 2. Use of neutrals only
C. Accented Neutral 3. Use of one hue and one neutral
D. Analogous Harmony 4. Combination of two or three hues

Codes

Answer:
(a) 1 2 3 4

List I List II
A. Monochromatic Hue 1. Harmony based on one hue
B. Achromatic Hue 2. Use of neutrals only
C. Accented Neutral 3. Use of one hue and one neutral
D. Analogous Harmony 4. Combination of two or three hues

Question 10.
Which of the following process can be used to prevent the spoilage of food? (1)
I. Application of heat
II. Removal of water moisture
III. Reduction of PH
IV. Preserving in deep freezers

Choose the correct option.
(a) I and II
(b) II and III
(c) I and IV
(d) I, II and III
Answer:
(d) I, II and III

Question 11.
Given below are two statements labelled as Assertion (A) and Reason (R). (1)
Assertion (A) : To assure the product’s quality and purity, users must purchase products with the standardisation match.
Reason (R) : Standardisation is a prime requisite for attaining quality.
Codes
(a) Both A and R are true and R is the correct explanation of A
(b) Both A and R are true, but R is not the correct explanation of A
(c) A is true, but R is false
(d) A is false, but R is true
Answer:
(a) Both A and R are true and R is the correct explanation of A

Question 12.
Match the following. (1)

List I List II
A. Protein Energy Malnutrition 1. Enlarged thyroid
B. Micronutrient deficiencies 2. Deficiency of iron
C. Anemia 3. Deficiency of minerals
D. Goitre 4. Deficiency of energy and protein

Codes

Answer:
(b) 4 3 2 1

List I List II
A. Protein Energy Malnutrition 4. Deficiency of energy and protein
B. Micronutrient deficiencies 3. Deficiency of minerals
C. Anemia 2. Deficiency of iron
D. Goitre 1. Enlarged thyroid

Question 13.
Given below are two statements labelled as Assertion (A) and Reason (R). (1)
Assertion (A) : ICTs are demonstrating transformative power on the political, social and economic fronts.
Reason (R) : Telecommunications technologies and digital broadcasting provide a variety of commercial and civil functions.
Codes
(a) Both A and R are true and R is the correct explanation of A
(b) Both A and R are true, but R is not the correct explanation of A
(c) A is true, but R is false
(d) A is false, but R is true
Answer:
(a) Both A and R are true and R is the correct explanation of A

Read the passage carefully and answer question no 14 to 18.
Food infection /Food poisoning results from ingestion of live pathogenic organisms which multiply in the body and cause disease. Salmonella is a classic example. This organism exists in the intestinal tract of animals. Raw milk and eggs are also sources. Heat destroys Salmonella, however, inadequate cooking allows some organisms to survive. Often Salmonella is spread through cross-contamination. This could happen when a cook cuts raw meat/poultry on a chopping board and without cleaning uses it for another food which does not involve any cooking, such as salad. Food may become infected by . Salmonella if an infected food handler does not wash hands with soap after using bathroom and before touching food.

Question 14.
Salmonella can cause which disease in the body? (1)
(a) Food poisoning
(b) Diarrhea
(c) Jaundice
(d) Typhoid
Answer:
(a) Food poisoning

Question 15.
Which of the following can cause spread of Salmonella in the body? (1)
I. Eating stale raw eggs
II. Inadequate cooking of food
III. Not maintaining hygiene by the cook
IV. Cross contamination Choose the correct option.
(a) I, II and III
(b) II, III and IV
(c) I and IV
(d) I, II, III and IV
Answer:
(d) I, II, III and IV

Question 16.
Staphylococcus Aureus organism is present in which part of human body? (1)
(a) Stomach
(b) Liver
(c) Nasal Passage
(d) Tongue
Answer:
(c) Nasal Passage

Question 17.
Which among the following are included in invisible biological hazards? (1)
I. Pesticides residues
II. Cleaning chemicals
III. Veterinary residues
IV. Adulterants

Choose the correct option.
(a) I, II, III and IV
(b) I and II
(c) III and IV
(d) II and III
Answer:
(a) I, II, III and IV

Question 18.
ISO, CAC can be classified under which type of standards? (1)
(a) International Standards
(b) Regional Standards
(c) Company Standards
(d) National Standards
Answer:
(a) International Standards

Section B
Section B consists of 7 questions of 2 marks each and 4 questions of 3 marks each

Question 19.
Rashi has some serious stomach infection. The Doctor said it might be due to microbial food borne pathogens. In this context mention any three factors that are responsible for emergence of these pathogens. Also name any two famous pathogens. (1 + 1)
Answer:
The three factors responsible for emergence of microbial food borne pathogens are

  1. Human host,
  2. Animal host and their interactions with humans,
  3. The pathogen itself and the environment in which food is-prodacetf.
    Rotavirus and Hepatitis E are the two famous pathogens.

Question 20.
Write a short note on the National Service Volunteer Scheme. (2)
Answer:
The National Service Volunteer Scheme provides opportunities to students (who have completed their first degree) to involve themselves in programmes of national development mainly through Nehru Yuva Kendras. They are involved in programmes of adult education, establishment of youth clubs, vocational training, promotion of rural sports and games, etc.

Question 21.
What is fashion cycle? Mention the stages of fashion cycle? (1 + 1)
Or
What is fashion merchandising?
Answer:
The way in which fashion changes is known as fashion cycle.
The stages of fashion cycle are
(a) introduction of style
(b) Increase in popularity
(c) Peak of popularity
(d) Decline in popularity
(e) Rejection of style
Or
Fashion merchandising is the presentation of a clothing item or accessory to the right audience at the right time, right place, right price with right sales promotion. It equips to first respond to what, why and when a style becomes a fashion, and then helps to determine its suitability for the particular retail operation. Simply, it encompasses planning, buying and selling.

Question 22.
Girija is continuously receiving high electricity bill for her empty apartment. She launched many complaints with electricity department but her queries were not resolved. In this regard, explain the problem of service faced by consumers worldwide. (2)
Answer:
Consumers face many problems with regards to service. This includes services provided by public utilities such as banks, electricity, water, insurance, etc. Even the Multinational do not provide effective after-sale-service in the case of office equipment and consumer durables. Customers have to give constant reminders for after-sale-service.

Question 23.
Rajesh wants to work with a leading English Television Channel. The recruiter was dissatisfied with his lack of fluency and computer knowledge. In this regard, highlight the importance of language and computer in media. (2)
Answer:
If Rajesh wants to work with a leading English Television Channel, he must have a good command over English language. For him, command over English is important for writing, reading and speaking as well as he must have a computer knowledge to write technical reports and documents in the respective language.

Question 24.
Write a note on Dhobis and Dhobighats. (2)
Answer:
Dhobis are professionals who collect household articles for washing, ironing and finishing. They serve institutions like student hostels, small hotels and restaurants. For washing they make the use of specially marked places in towns and cities known as Dhobighats.

Question 25.
What is campaign in media? (2)
Or
Write a note on Information and Communication Technology (ICT). (2)
Answer:
Campaign in media is the combination of usage of different communication methods and materials such as meetings, tours, newspaper articles, leaflets and exhibitions about a theme for a predefined period of time. It lasts in the memory of people and stimulates action and creates conducive environment for the adoption of practices.
Or
ICT is an umbrella term that includes computer hardware and software, digital broadcast and telecommunication technologies. This is mostly used for informing people. Mobile phone has proved to be the landmark invention which has helped in expanding businesses, markets and public services.

Question 26.
(a) Write a short note on standard of living.
(b) State the importance of standard of living. (2 + 1 = 3)
Answer:
(a) Standard of living generally refers to the wealth and level of comfort, material goods and necessities available. It is the ease by which people living in a time or place are able to satisfy their wants. Some factors that can be included in the standard of living are things such as access to medical care, education, infrastructure, etc.

(b) Standard of living is an important tool for measuring development of a country. It is often used to assess the progress of a country by comparing standard of living at different points of time.

Question 27.
Write a note on food infection. (3)
Or
Discuss the problem of iron-deficiency Anaemia.
Answer:
Food infection refers to the contamination of food. Infectious organisms including bacteria, viruses and parasites or their toxins are the most common causes of food infection which multiply in the body and cause disease. Food may become infected by Salmonella if an infected food handler does not wash hands with soap after using bathroom and before touching food. Often Salmonella is spread through cross-contamination. This could happen when a cook cuts raw meat/poultry on a chopping board and without cleaning uses it for another food which does not involve any cooking, such as salad.
Or
Iron-Deficiency Anaemia (IDA) is the most common nutritional disorder in the world and is prevalent in both developed and developing countries. The vulnerable groups are women in child-bearing age, adolescent girls, pregnant women and school age children.

IDA occurs when hemoglobin production is considerably reduced and it results in low levels of hemoglobin in blood. Since hemoglobin is required for carrying oxygen in the body, any physical exertion leads to shortness of breath as well as fatigue and lethargy.

Question 28.
Briefly discuss how France became the centre of fashion in 18th century. (3)
Or
Briefly discuss three basic types of colours in fashion designing.
Answer:
France became the centre of Fashion in 18th century due to support from the Royal Court and development of. silk industry. The court members of King Louis XIV became the trendsetters in France. As France became the centre of the global textile trade in the late 17th century, new materials like silk, lace and brocade were readily available. Industrial Revolution marked the beginning of technological advances in textile and apparel production.
Or
The three types of colours in Fashion designing are as follows

  1. Primary Colours They cannot be created by mixing other colours. These colours are of three types i.e. yellow, blue and red.
  2. Secondary Colours They can be obtained by mixing two primary colours. The secondary colours are mainly purple, green and orange.
  3. Tertiary Colours They can be made by mixing one primary and one seconday colour. Red-orange, Yellow-orange are some tertiary colours.

Question 29.
Write a short note on Consumer Protection Act, 2019 and Consumer Rights. (2 + 1 = 3)
Answer:
Consumer Protection Act, 2019 has tightened previous rules to safeguard consumer rights. It has introduced central regulator, strict penalties for misleading advertisements and guidelines for e-commerce and electronic service providers.

Consumer Rights are the rights that are designed to ensure that all consumers obtain goods and services of reasonable quality at fair prices. These are legal rights and can be challenged in court.

Section C
Section C consists of 4 questions of 3 marks each and 2 questions of 5 marks each

Question 30.
Nikita wants to open a food truck in her locality. She wishes to provide best quality food to her customers. In this regard, answer the following questions (1 + 3 = 4)
(a) What is food quality?
(b) Which of the following things should Nikita keep in mind to provide most hygienic and a quality service?
Answer:
(a) Food quality refers to attributes that influence product’s value to consumers and integrates concepts such as nutritional value, safety, taste, appearance, flavour, odour, etc. Safety is a preliminary attribute and precursor of quality.

(b) Nikita should keep in mind the following things to provide most hygienic and quality services are

  • Quality of raw materials and water
  • Cleanliness of the premises, personnel, equipment, food preparation, and storage and serving area
  • Storage of food at appropriate temperature
  • Food hygiene
  • Good service practices.

Question 31.
Discuss the concepts of Rhythm and Harmony in Fashion designing. (4)
Or
Discuss the knowledge and skills required in the field of care and maintenance of fabrics. Also mention job opportunities for laundry management students. (4)
Answer:
Rhythm in fashion designing is repeating of lines, colours and other elements of design or details to create a pattern by which eye can flow through the garment.

Harmony in fashion designing is created when all elements of the design come together to have a pleasing harmonious effect. It is an important factor in producing popular and publicly acceptable designs. Harmony by shape is created when all areas of the garment reflect same shape. Harmony by texture can be created by using right kind of texture for a dress when dress is in several pieces.
Or
Knowledge and skills required in the field of care and maintenance of fabrics are

  • Knowledge of the material, i.e. its fibre content, yarn and fabric production technique, and the colour and finishes applied, in terms of the effect of care required.
  • Knowledge of the chemicals and other reagents used in the process and their effect on the fabric.
  • Working knowledge of the machinery requirements and its functioning.
    Laundry management courses offer job opportunities in airways, ship, railways, hotels and hi-tech hospitals.

Question 32.
(a) Write a short note on Day care and creches as all day programmes.
(b) What is the importance of a good pre-school in the development of a child?
(c) Mention the basic objectives of ECCE. (1 + 1 + 2)
Answer:
(a) Day care and creches are usually all-day programmes. Teachers and helpers in these programmes need to be especially trained for the care of very young children, their safety, their feeding, toilet habits, language development, social and emotional needs, and learning.

(b) Pre-school plays a important role in the development of a child. The learning and other experiences provided by a good pre-school are extremely beneficial for young children. Children enjoy the company of other children and learn very quickly to do things and also develop creativity.

(c) The basic objectives of ECCE are

  • Holistic development of the child to enable – him/her to realise the potential.
  • Preparation for school.
  • Providing support services for women and children.

Question 33.
(a) Discuss any two consumer rights that ensure safety of consumers.
(b) Briefly discuss Silk mark.
(c) Write a note on FSSAI. (2 + 1 + 1 = 4)
Answer:
(a) The two consumer rights that ensure safety of consumers are

  1. Right to Safety The consumer has a right to be protected against goods and services which are hazardous to life and health. They have the right to be protected against products, production processes and processes that are hazardous to life.
  2. Right to Seek Redressal The consumer has a right to get relief in case the product or service falls short of his expectations or against exploitation or unfair trade practices.

(b) Silk mark is the quality assurance label for the assurance of pure silk and in addition serves as a brand for generic promotion of pure silk. It assures 100% pure silk.

(c) The Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards 2006. FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.

Question 34.
(a) Discuss some required skills and opportunities in the field of food processing. (3 + 2)
(b) Write a note on food technology.
Or
(a) When it comes to food safety, there are a number of different hazards that compose risks to consumers’ health. Choose three of these hazards and explain their effects.
(b) In order to maintain food safety and quality, it is crucial to control food hazards throughout the entire food chain. Discuss three methods, each with two key features, that con be used to achieve this goal. Additionally, describe two reasons why the Food Safety and Standards Act (FSSA), 2006 is important?
(2 + 3)
Answer:
(a) Professionals who take up careers in food processing need to have adequate knowledge and expertise in Food Chemistry, Food Processing and Preservation, Food Analysis and Quality Control. It is also desirable to be well versed in Food Microbiology, Food Laws and Sensory Evaluation. Professionals may be employed with regulatory and public health agencies as food legislators, food safety officers (inspectors), food analysts/public analysts. Professionals can also work in voluntary agencies such as Agmark, BIS, as well as in the Quality Control Laboratories.

(b) Food technology is the science and application of scientific, as well as socio-economic knowledge and legal rules for production. Food technology uses and exploits knowledge of Food Science and Food Engineering to produce varied foods.
Or
(a) Hazard is the relative probability that harm or injury will result when substance is not used in a prescribed manner and quantity. Hazards can be physical, chemical and biological causing harmful/ adverse effects on the health of consumers.

These are as follows

  • Physical hazard is any physical material not normally found in food, which causes illness or injury and includes wood, stones, parts of pests, hair, etc.
  • Chemical hazards are chemicals or deleterious substances which may be intentionally or un-intentionally added to foods.
  • Biological hazards are living organisms and include microbiological organisms.

(b) Food safety and quality can be ensured through
(I) Good Manufacturing Practices (GMP)

  • Ensure that manufacturers produce safe products / hefp consumers buy safe products.
  • Remove contamination.

(ii) Good Handling Practices

  • Indicate a comprehensive approach from the j farm to the store or consumer, in order to identity possible sources of risk.
  • Indicates what steps and procedures are taken to minimise contamination risk.

(iii) Hazard Analysis Critical Control Point (HACCP)

  • Identify a hazard (biological, chemical and physical).
  • Assessment of chances of occurrence of hazards during each step/stage in the food chain.

FSSA, 2006 is important

  • to regulate manufacture, storage, distribution, sale andjmport of food.
  • to ensure availability of safe and wholesome food for human consumption.

Question 35.
Geeta is a Fashion designer. She wants to create a beautiful outfit by accommodating various principles of design. (2 + 3)
(a) How can she accommodate the curved lines in her design?
(b) What kind of shapes can Geeta add to her design?
Answer:
(a) Geeta can use long and flowing curved lines in her design. Such lines look more graceful and rhythmic. She can also use large rounded curves in order to add more dramatic touch. In case the outfit is more youthful she may add tiny puffy curves.

(b) In order to be more stylish, Geeta can add stylised shapes which are modified natural shapes. She can also add geometrical shapes in order to give a mathematical impression. In order to make a more lively and a bright outfit she can also add abstract shapes which are in free form.


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