CBSE Class 10 Home Science Sample Paper 2026 27 with Solutions PDF Download

SECTION A (MULTIPLE CHOICE QUESTIONS)

1. A school canteen menu includes grilled sandwich with milkshake. Which food group is missing in this meal? [1 Mark]
(A) Cereals, grains and products
(B) Pulses and legumes
(C) Fruits and Vegetables
(D) Fats and Sugar

Answer: (B) Pulses and legumes

Teacher's Note:
a) Check each food in the meal against the food groups one by one.
b) The group that is not represented by any item is the missing group.

2. Which of the following toy is appropriate for the one-year-old child? [1 Mark]
(A) Wind chimes
(B) Teether
(C) Push and pull toys
(D) Colourful mobiles

Answer: (C) Push and pull toys

Teacher's Note:
a) Match the toy to the age and the motor skills of the child.
b) Do not confuse toys for young infants, like mobiles, with toys for a one-year-old.

3. How can you reduce physiological fatigue? [1 Mark]
(A) Use labour saving devices
(B) Change the routine
(C) Listen to motivational speech
(D) Set small targets

Answer: (A) Use labour saving devices

Teacher's Note:
a) Physiological fatigue is tiredness of the body, so it is reduced by saving physical effort.
b) Changing routine and setting small targets help with psychological fatigue instead.

4. Which of the following is a characteristic of language development in an 8-year-old child? [1 Mark]
(A) Enjoy tongue twister
(B) Use slangs
(C) Aware of phonetics
(D) Use abstract words

Answer: (A) Enjoy tongue twister

Teacher's Note:
a) Link each language feature to the correct stage of childhood.
b) Read all options before choosing, as the others describe different ages.

5. Which of the following actions will help to simplify the work? [1 Mark]
(A) Shell peas after roasting brinjals
(B) Do all tasks at the last minute
(C) Split heavy luggage into smaller bags
(D) Use decorative storage boxes for keeping things

Answer: (C) Split heavy luggage into smaller bags

Teacher's Note:
a) Work simplification means doing a task with less time and energy.
b) Look for the option that reduces effort, not one that only looks good.

6. What is the best way to store opened canned fruits in a refrigerator? [1 Mark]
(A) Keep in open can
(B) Transfer to glass jar
(C) Cover the can with foil
(D) Store in a sealed plastic container

Answer: (B) Transfer to glass jar

Teacher's Note:
a) Opened canned food should be taken out of the can before storing.
b) Avoid options that keep the food in the open can.

7. Which of the following statement is correct? [1 Mark]
(A) Prefer consuming full-cream milk and curd
(B) Take a large amount of fats and sugar
(C) Choose whole grains instead of refined grains
(D) Include a large amount of nuts in daily meals

Answer: (C) Choose whole grains instead of refined grains

Teacher's Note:
a) Healthy eating guidelines advise whole grains over refined grains.
b) Words like "large amount" usually signal an incorrect option.

8. Which stiffening agent will you apply on silk garments? [1 Mark]
(A) Gum
(B) Starch
(C) Blue
(D) Resin

Answer: (A) Gum

Teacher's Note:
a) Gum is the stiffening agent used for silk.
b) Blue is a whitening agent, not a stiffening agent.

9. Which of the following reagent you would use to remove a tea stain from your shirt? [1 Mark]
(A) Baking soda
(B) Methylated spirit
(C) Vinegar
(D) Kerosene oil

Answer: (A) Baking soda

Teacher's Note:
a) Tea is a vegetable stain and is treated with a mild alkali like baking soda.
b) Learn stain-reagent pairs as a table for quick revision.

10. What hygiene practice should be followed while serving hot soup in bowl? [1 Mark]
(A) Hold bowl from the top rim
(B) Hold bowl from the bottom
(C) Hold bowl by the edge
(D) Hold bowl by the side

Answer: (C) Hold bowl by the edge

Teacher's Note:
a) Holding the bowl by the edge keeps the fingers away from the food.
b) Fingers should never touch the part of the bowl where food is eaten from.

11. Which adulterant is commonly found in jaggery? [1 Mark]
(A) Argemone paste
(B) Metanil yellow
(C) Kesari dal
(D) Papaya seeds

Answer: (B) Metanil yellow

Teacher's Note:
a) Metanil yellow is a harmful dye added to give jaggery a bright colour.
b) Papaya seeds are an adulterant of black pepper, and kesari dal of arhar dal.

12. Match the List I with List II. [1 Mark]
LIST I (Stain) | LIST II (Category of stains)
1.Milk | I. Vegetable
2.Rust | II. Grease
3.Ghee | III. Animal
4.Tea | IV. Mineral
Choose the correct option from the following-
(A) 1-II,2-I,3-IV,4-III
(B) 1-I,2-II,3-III,4-IV
(C) 1-IV,2-III,3-I,4-II
(D) 1-III,2-IV,3-II,4-I

Answer: (D) 1-III,2-IV,3-II,4-I

Teacher's Note:
a) Milk is an animal stain, rust is mineral, ghee is grease and tea is vegetable.
b) Fix one sure pair first, such as rust - mineral, to eliminate options quickly.

13. Given below are two statements labeled as Assertion (A) and Reason (R)-
Assertion(A): Adolescents like to spend more time with friends than with their families.
Reason(R): They share a love hate relationship with friends.
Select the most appropriate answer from the options given below: [1 Mark]
(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: (C) A is true, but R is false.

Teacher's Note:
a) Adolescents do prefer the company of friends, so the Assertion is true, but the Reason is not correct.
b) Judge each statement separately before checking whether R explains A.

14. Given below are two statements labeled as Assertion (A) and Reason (R)-
Assertion (A): The demands of family members are an important factor that affects time management.
Reason (R): It depends on the composition and the stage of the family.
Select the most appropriate answer from the options given below: [1 Mark]
(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.

Teacher's Note:
a) Family demands change with the size and stage of the family.
b) So the Reason directly explains why demands affect time management.

SECTION B (VERY SHORT AND SHORT ANSWER QUESTIONS)

15. What is gross motor development? Give an example. [2 Marks]

Answer:
1. Gross motor development refers to the development of the big (large) muscles of the body.
2. Example: Running.

Teacher's Note:
a) The keyword examiners look for is "big / large muscles".
b) Walking and swimming are also correct examples; give only one if asked for one.

16 A. "A correct sequence of activities helps in accomplishing work efficiently". Validate the statement with the help of two examples. [2 Marks]

Answer:
1. While washing clothes: first sort the clothes, then soak them, and then wash them.
2. While preparing vegetables for cooking: first wash the vegetables, then peel them, then cut them, and then cook them.

Teacher's Note:
a) Each example must show the steps in the correct order.
b) Clearing the table after meals in a planned order is another valid example.

OR

16B. "Maintaining proper posture helps in carrying out activities efficiently". Justify the statement by giving two suitable examples. [2 Marks]

Answer:
1. Use a long handled broom or mop for cleaning, so that you do not have to bend.
2. While lifting an object, bend at the knees, keep your back straight and hold the object close to the body.

Teacher's Note:
a) Good posture reduces strain on the body and so saves energy.
b) Placing the basket of washed clothes on a high stool while drying clothes is also accepted.

17. How do family traditions influence meal planning? Give two examples to support your answer. [2 Marks]

Answer:
1. During navratras, many families do not use onion and garlic in their food.
2. Some people do not eat non-vegetarian food on Tuesday, Thursday and Saturday.

Teacher's Note:
a) Each example must show how a family custom changes what is cooked.
b) Families that cook food in mustard oil is another accepted example.

18A. "Labels at times are misleading for consumers". Comment on this statement, giving two reasons in support of your answer. [2 Marks]

Answer:
1. Labels are sometimes not complete, so important information is missing.
2. Labels are sometimes not written in the local language, so consumers cannot read them.

Teacher's Note:
a) Blurred labels are another accepted reason.
b) Give exactly two reasons, one per mark.

OR

18 B. At times, shopkeepers charge more than the Maximum Retail Price (MRP). Give two reasons for this malpractice. [2 Marks]

Answer:
1. They sell loose items, which have no printed price, and charge any price for them.
2. They provide additional services such as home delivery.

Teacher's Note:
a) Shops located in remote areas is another accepted reason.
b) Remember that charging more than the MRP is a malpractice.

19. A food handler forgets to wash hands after handling raw fruits and vegetables freshly plucked from the farm. State two potential consequences of this action. [2 Marks]

Answer:
1. Cross-contamination: germs and dirt from the raw produce pass to other foods through the hands.
2. Health risks such as diarrhoea and vomiting for the people who eat the food.

Teacher's Note:
a) Food contamination is another accepted consequence.
b) Use the keyword "cross-contamination" in your answer.

20 A. Indicate any two measures you would adopt to save nutrients while cooking a meal. [2 Marks]

Answer:
1. Wash vegetables before cutting them, so that nutrients are not lost in the washing water.
2. Cover the food while cooking, so that nutrients are not lost with the steam.

Teacher's Note:
a) Peeling vegetables thinly is another accepted measure.
b) Give exactly two measures as the question says "any two".

OR

20 B. Propose any two practices you would adopt to create attractive and appealing meals. [2 Marks]

Answer:
1. Use foods of contrasting colours in the meal.
2. Cut vegetables in different shapes.

Teacher's Note:
a) Using different methods of cooking is another accepted practice.
b) Colour, shape and texture are the main ways to add appeal to a meal.

21. While washing a white cotton shirt, Aruna notices that the fabric looks slightly dull and decides to apply blue to restore its brightness. List any two precautions she should take to ensure the blue is applied correctly. [2 Marks]

Answer:
1. The shirt should be made wet before dipping it in the blue solution.
2. Blue solution should not be poured directly onto the shirt.

Teacher's Note:
a) If the shirt becomes too blue, dip it in plain water with a few drops of vinegar or lime juice.
b) Wrong use of blue leaves patches, so write the precautions clearly.

22. What is energy management? Mention two of its important benefits. [3 Marks]

Answer:
1. Energy management means doing maximum work by spending minimum energy, without being fatigued or tired.
2. Benefit: More productive work is done in less time.
3. Benefit: It saves one from last minute confusion and tension.

Teacher's Note:
a) The definition carries 1 mark and each benefit carries 1 mark.
b) Better quality of work is another accepted benefit.

23A. How is serious play different from curious play? Provide thee points of difference. [3 Marks]

Answer:
1. Serious play is when the action of the child is done seriously, while in curious play children explore and try out new ideas.
2. Serious play has rules and structure, while curious play has few or no rules.
3. Serious play focusses on correct results, while curious play focusses on asking questions.

Teacher's Note:
a) Write each difference as a pair comparing both types of play.
b) Examples also count: a make-believe doctor who rubs cotton before an injection (serious) and opening up toys (curious).

OR

23 B. Give three ways how play is important in socio - emotional development. [3 Marks]

Answer: Through play, the child learns to:
1. share toys with others.
2. play in a group.
3. wait for his/her turn.

Teacher's Note:
a) Learning to control emotions is another accepted point.
b) Link each point to social or emotional skills, not physical skills.

24. Your friend has recently been appointed at an Early Childhood Centre. Using your knowledge of meal planning for preschoolers, advise him/her about any three important points that should be considered while planning meals. [3 Marks]

Answer:
1. Plan balanced and nutritious food.
2. Use finger foods and attractive, colourful food.
3. Avoid fried and spicy food.

Teacher's Note:
a) Avoiding sweets is another accepted point.
b) Write the answer as advice, since the question asks you to advise a friend.

25 A. Rahul washed his cotton shirt and kept it in a cupboard.

I. What will happen if cotton garments are stored in a damp cupboard? [1 Mark]

Answer: Mildew will grow on the cotton garments.

Teacher's Note:
a) Fading of colour is another accepted answer.
b) Only one consequence is needed for 1 mark.

II. Recommend any two other precautions he should take while storing his cotton shirt. [2 Marks]

Answer:
1. The shirt should be de-starched before storing.
2. It should be stored with naphthalene balls or flakes, camphor or dried neem leaves.

Teacher's Note:
a) Washing and drying the shirt properly before storing is also accepted, but the question asks for "other" precautions.
b) Give exactly two precautions.

OR

25 B. Rohit finds that his clothes do not get washed properly when he uses soap.

I. What are the main components of soap? [1 Mark]

Answer: The main components of soap are alkali and oil / fats.

Teacher's Note:
a) Remember soap as "alkali + oil or fat".
b) Naming the components correctly earns the mark.

II. Give him two reasons why switching to a detergent would solve his problem. [2 Marks]

Answer:
1. Detergent dissolves in both hot and cold water.
2. Detergent dissolves in hard water too.

Teacher's Note:
a) Detergents do not clog the drains is another accepted reason.
b) Working in hard water is the key advantage of detergents over soap.

SECTION C (LONG ANSWER QUESTIONS)

26. Meena is a Class X student who has to prepare for her exams, complete her project work and help her mother with household chores. To manage all these tasks without stress, she decides to make a time plan.
Outline four steps she should follow while making her time plan. [4 Marks]

Answer:
1. List all the activities, such as exam preparation, project work and household chores.
2. Group the activities into flexible and inflexible (fixed) activities.
3. Estimate and allot the time required for performing each activity.
4. Balance the time plan so that all tasks and rest fit into the time available.

Teacher's Note:
a) Evaluating the time plan is another accepted step.
b) Write the steps in the correct order, starting with listing activities.

27. Elucidate four ways in which a vegetable vendor may cheat consumers. [4 Marks]

Answer:
1. Selling rotten or stale vegetables.
2. Selling vegetables coated with harmful dyes, colours or chemicals.
3. Using hollow bottom weights or weights and measures without the standard mark.
4. Using irregular weights, such as bricks, for weighing.

Teacher's Note:
a) A weighing scale whose pointer is missing or not set at zero, or a balance kept on a tilted surface, are also accepted.
b) Include both quality-related and weight-related malpractices.

28A. Adolescents are often seen discussing current events, questioning social rules and reflecting on their personal experiences and decision. Based on this, explain four features of cognitive development during adolescence. [4 Marks]

Answer:
1. Abstract thinking: adolescents can think about ideas that are not concrete, such as current events and social rules.
2. Propositional thought / logical thinking: they can reason logically about statements.
3. Hypothetical deductive reasoning: they can form possibilities and test them to reach a conclusion.
4. Idealism: they think about how things should be, and so they question social rules.

Teacher's Note:
a) Systematic thinking and personal fable are also accepted features.
b) Write the name of the feature first and then explain it briefly.

OR

28 B. Riya is 5-years-old and is able to run, jump and perform many tasks independently. Based on this information, describe four features of physical development in a 5-year-old child that support these abilities. [4 Marks]

Answer:
1. The child grows 2 to 3 inches in height per year.
2. The child gains 2 to 3 kg in weight per year.
3. The body becomes more proportionate to the head.
4. The arms and trunk become longer.

Teacher's Note:
a) Having 20 milk teeth and shoulders becoming squarish are also accepted.
b) Give figures for height and weight gain correctly, as examiners check them.

29. I. Present two methods you may adopt to enhance the nutrient content of your meals. [2 Marks]

Answer:
1. Sprouting: soaking and sprouting pulses and grains, for example sprouted moong, increases their nutrient content.
2. Fermentation: fermenting batters, for example for idli and dosa, increases the nutrient content of the food.

Teacher's Note:
a) Combination of foods and parboiling are also accepted methods.
b) Give exactly two methods for 2 marks.

II. How does season influence meal planning? Give two examples. [2 Marks]

Answer:
1. In warm weather, light, cool and refreshing meals are preferred.
2. In cold weather, hot, spicy and energy giving foods are preferred.

Teacher's Note:
a) In monsoon, easily digestible foods are selected - this is another accepted example.
b) Link each example to a specific season.

30. Ramesh is designing a new kitchen at home. As a kitchen consultant, suggest four important characteristics that the kitchen work surface should have. [4 Marks]

Answer: The kitchen work surface should be:
1. non-absorbent.
2. washable.
3. without cracks.
4. heat and stain resistant.

Teacher's Note:
a) Durable and attractive are also accepted characteristics.
b) Give exactly four characteristics, one mark each.

31 A. Elaborate five precautions you will follow when using a chemical / reagent to remove a stain from your garment. [5 Marks]

Answer:
1. Test the effect of the chemical on a hidden corner of the garment first.
2. Apply the chemical / reagent from the back of the stained garment.
3. Prefer several mild applications of the chemical over one strong application.
4. Apply the chemical in a circular movement, starting from the outer edge of the stain towards the centre.
5. Rinse the traces of the chemical immediately after use.

Teacher's Note:
a) Neutralising the chemicals and choosing a reagent suitable for the fabric are also accepted.
b) Give exactly five precautions, one mark each.

OR

31 B. Discuss any five methods used for removing stain from fabrics. [5 Marks]

Answer:
1. Scraping: Excess staining material is lifted off and caked on stains are loosened using a blunt knife.
2. Dipping: The stained area is dipped into the reagent and gently scrubbed. It suits a fabric with many stains or one large stain.
3. Sponging: The stained area is placed on a flat surface over blotting paper. Reagent is applied with a sponge in a circular movement from the outer edge of the stain to the centre, and the blotting paper absorbs it.
4. Dropping: The stained cloth is stretched over a bowl and the reagent is put on the wrong (reverse) side gradually with a dropper, followed by the other steps of laundry.
5. Steaming: The stained area is exposed to steam from boiling water.

Teacher's Note:
a) Name each method and explain it in 1-2 lines, as the scheme expects.
b) Mention the direction of working (outer edge to centre) in sponging.

32. During a school project on Food Safety, a group of students visited a local food market and observed that most packaged food items displayed the FSSAI logo.
I. State any two functions of FSSAI that help in ensuring food safety for consumers. [2 Marks]

Answer:
1. It assures safe, reliable, healthy and quality food.
2. It lays down standards and guidelines for food products.

Teacher's Note:
a) Issuing licences to food operators, guiding bodies like BIS and Agmark, and specifying labelling standards are also accepted.
b) Give exactly two functions.

II. Analyze any three circumstances under which FSSAI may prohibit or ban a food product from being sold in the market. [3 Marks]

Answer:
1. When the food contains an excess of food preservatives, contaminants, heavy metals or residue of pesticides.
2. When a packaged food product is sold without a label.
3. When the label contains false or misleading claims.

Teacher's Note:
a) Manufacturing, distributing or selling modified food is another accepted circumstance.
b) Give exactly three circumstances, one mark each.