ISC- XII – Home Science Paper – I
ISC – Guess – Paper in HOME SCIE CEPAPER – I (THEORY)
(Time – Three hours)
[Issued by ISC - Board]
(Candidates are allowed additional 15 minutes for only reading the paper.
They must NOT start writing during this time.)
Answer all questions from Part I and five questions from Part II.
All working, including rough work, should be done on the same sheet as the rest of theanswer.
The intended marks for questions or parts of questions are given in brackets [ ].
PART I (20 Marks)
Answer all questions.
Answer briefly each of the following questions: [10×2]
(i) Mention any four methods of increasing the nutritive value of food.
(ii) Explain the effect of cooking on starch.
(iii) Define the term food preservation.
(iv) State the responsibilities of a consumer.
(v) Name two adulterants present in jaggery.
(vi) Name the method used for washing silk sarees.
(vii) What sort of clothing is suitable for a travelling salesman?
(viii) What is asepsis?
(ix) Mention two ill effects of inadequate diet during adolescence.
(x) State two advantages of cooking with solar energy.
PART II (50 Marks)
Answer any five questions.
With the advancement of science and technology, new fuels have come intouse. In this context, explain:
(a) The new developments in cooking. 
(b) The advantages of using bio-gas. 
(a) Discuss some of the factors causing food spoilage. 
(b) Explain some simple methods of food preservation. 
(a) It is important to plan meals in a balanced manner. Discuss givingsuitable examples.
(b) Why should a nutritional snack prepared for an adolescent be differentfrom the one meant for an elderly person?
Indian markets are flooded with different kind of spurious products. In thiscontext, explain the following:
(a) Defective packaging 
(b) Importance of consumer education. 
(a) Explain how electrical equipments at home can be used safely. 
(b) Discuss five safety measures that can be adopted to prevent poisoningamongst children.
(a) Explain the various steps involved in the laundering of a cotton shirt. 
(b) Prepare a list of materials used in the above laundering process. 
Write short notes on each of the following:
(a) Role of teachers in an adolescent’s life. 
(b) Storage of non-perishable food. 
(c) Dimensions of adulthood.