CBSE Class 12 Home Science Sample Paper 2026 27 with Solutions PDF Download

SECTION A (MULTIPLE CHOICE QUESTIONS)

1. The Women’s Cell has been created by which of the following Ministry? [1 Mark]
(A) Ministry of Human Resource Development
(B) Ministry of Labour and Employment
(C) Ministry of Women and Child Development
(D) Ministry of Social Justice and Empowerment

Answer: (B) Ministry of Labour and Employment

Teacher's Note:
a) The Women’s Cell was created by the Ministry of Labour and Employment.
b) Do not pick the Ministry of Women and Child Development just because the name has "Women" in it.

2. Which of the following is obtained from plant parts in the form of powder, concentrate or extract and used as an ingredient in foods for special dietary use? [1 Mark]
(A) Nutraceuticals
(B) Medical foods
(C) Bioactive compounds
(D) Phytochemicals

Answer: (A) Nutraceuticals

Teacher's Note:
a) The clue words are "powder, concentrate or extract" used in "foods for special dietary use".
b) Do not confuse nutraceuticals with phytochemicals or bioactive compounds, which are not described as such ingredients here.

3. A low body weight in relation to height is referred to as: [1 Mark]
(A) Wasting
(B) Stunting
(C) Obesity
(D) Underweight

Answer: (A) Wasting

Teacher's Note:
a) Wasting is low weight-for-height, stunting is low height-for-age.
b) Underweight is low weight-for-age, so read the words "in relation to height" carefully.

4. A red shirt worn with black trousers represents which type of colour harmony? [1 Mark]
(A) Monochromatic
(B) Achromatic
(C) Analogous
(D) Accented neutral

Answer: (D) Accented neutral

Teacher's Note:
a) Black is a neutral, and red adds a bright accent to it.
b) Achromatic means only neutrals (black, white, grey), with no hue.

5. Which of the following is responsible for the storage, maintenance and cleanliness of crockery? [1 Mark]
(A) Main Kitchen
(B) Kitchen Steward
(C) Restaurant
(D) Room Service

Answer: (B) Kitchen Steward

Teacher's Note:
a) The kitchen steward looks after crockery, cutlery and cleanliness of the kitchen area.
b) The main kitchen cooks food; it does not maintain crockery.

6. The main function of an entrepreneur is to - [1 Mark]
(A) Change the pattern of production
(B) Continue with conventional practices
(C) Depend on existing technologies
(D) Focus mainly on managing the workforce

Answer: (A) Change the pattern of production

Teacher's Note:
a) An entrepreneur is an innovator who brings new ideas into production.
b) Options (B) and (C) describe following old ways, which is the opposite of entrepreneurship.

7. The relative possibility that harm or injury will result if a product is not used in the prescribed manner or quantity is called as- [1 Mark]
(A) Toxicity
(B) Contamination
(C) Hazard
(D) Adulteration

Answer: (C) Hazard

Teacher's Note:
a) Hazard is about the possibility of harm; toxicity is the ability of a substance to cause harm.
b) This is a standard food safety definition, so learn it word for word.

8. Which of the following best describes development journalism? [1 Mark]
(A) Permanent socio-economic and cultural development
(B) Planned communication for development
(C) Entertainment-based reporting
(D) Focus on success stories and development projects

Answer: (D) Focus on success stories and development projects

Teacher's Note:
a) Development journalism reports on development projects and their success stories.
b) "Planned communication for development" describes development communication, not journalism.

9. Why is Yves Saint Laurent (YSL) very popular in the fashion industry? [1 Mark]
(A) First to launch prêt-à-porter line
(B) Preferred designing bridal wear
(C) Focused on accessories
(D) Introduced innovative fashion trends

Answer: (A) First to launch prêt-à-porter line

Teacher's Note:
a) Prêt-à-porter means ready-to-wear clothing.
b) Link YSL with the first ready-to-wear line to remember this answer.

10. In which of the following, the original characteristics of the raw products is lost and basic methods of preservation are used? [1 Mark]
(A) Preserved foods
(B) Manufactured foods
(C) Minimally processed foods
(D) Formulated foods

Answer: (B) Manufactured foods

Teacher's Note:
a) In manufactured foods the raw product loses its original characteristics.
b) In minimally processed foods, the original characteristics are largely retained.

11. What is the approximate optimum speed of spinning in a washing machine? [1 Mark]
(A) 400-450 rpm
(B) 500-520 rpm
(C) 600-620 rpm
(D) 700-750 rpm

Answer: (C) 600-620 rpm

Teacher's Note:
a) Remember the optimum spin speed as about 600-620 revolutions per minute.
b) rpm stands for revolutions per minute.

12. Match the List I with List II. [1 Mark]
LIST I (Terms) | LIST II(Features)
1.Fashion | I. Fashion that can come and go in a single season
2.Style | II. Styles that remain accepted for a long period
3.Fads | III. Style or styles most popular at a given time
4.Classic | IV. Any particular look or characteristic in apparel or accessories
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-II,4-I
(D) 1-III,2-IV,3-I,4-II

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

Teacher's Note:
a) A fad comes and goes in one season, while a classic stays accepted for a long time.
b) Style is any particular look, and fashion is the style most popular at a given time.

13. Given below are two statements labeled as Assertion (A) and Reason (R)-
Assertion (A): To work in an early childhood centre, it is mandatory to appear for the National Eligibility Test (NET).
Reason (R): Teachers working in an early childhood centre must be enthusiastic.
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: (D) A is false, but R is true.

Teacher's Note:
a) NET is not required to work in an early childhood centre, so the Assertion is false.
b) Enthusiasm is a desirable quality for early childhood teachers, so the Reason is true.

14. Given below are two statements labeled as Assertion (A) and Reason (R)-
Assertion (A): HACCP is a system that provides assurance about safety of food.
Reason (R): It involves identification of hazards and assessment of the likelihood of their occurrence at each step or stage in the food chain.
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) HACCP stands for Hazard Analysis and Critical Control Point.
b) It gives food safety assurance because it identifies hazards at every stage of the food chain, so R explains A.

SECTION B (VERY SHORT AND SHORT ANSWER QUESTIONS)

15. A household experiences frequent food wastage in summer because cooked food spoils rapidly at room temperature.
As a Home Science student, suggest any two appropriate methods to prevent food spoilage. [2 Marks]

Answer:
1. Removal of moisture from the food.
2. Control the availability of oxygen to the food.

Teacher's Note:
a) Reduction of pH is also accepted as a method.
b) Give exactly two methods, as the question asks for "any two".

16 A. Aneesha has been appointed as a supervisor in a hospital laundry unit.
Enlist any two features she should ensure in this laundry unit. [2 Marks]

Answer:
1. There should be emphasis on hygiene, cleanliness and disinfection of all linen.
2. The quantum of work is large, so the unit must be able to handle a big load every day.

Teacher's Note:
a) Another accepted feature is that hospital laundries usually handle cotton fabrics.
b) Hygiene and disinfection is the key word examiners look for in a hospital laundry answer.

OR

16 B. You have been asked to guide a household on proper care of their clothes. Highlight any two aspects of care and maintenance of fabrics. [2 Marks]

Answer:
1. Keeping the material free of physical damage, and rectifying any damage that may have occurred during its use.
2. Retaining or refreshing the appearance, by removing stains and dirt and retaining the textural and visual characteristics of the fabric.

Teacher's Note:
a) Remember the two aspects as "repair of damage" and "refreshing appearance".
b) Mention stain and dirt removal clearly in the second point.

17. “Ability to work with diverse groups is imperative for a development communication student”. Justify this statement with two reasons. [2 Marks]

Answer:
1. It helps the student understand people’s viewpoints on issues affecting their lives.
2. It enables the student to find people-centric and practical solutions to their problems.

Teacher's Note:
a) Another accepted reason is that it supports the principle of helping people help themselves.
b) Use the word "people-centric" in your answer, as it is a key value point.

18. Young children in the family frequently fall ill and show signs of poor growth.
Based on the situation, identify any two household-level causes of malnutrition affecting this family. [2 Marks]

Answer:
1. Insufficient access to food, so the children do not get enough nutritious food.
2. Poor water, sanitation and hygiene, which causes frequent infections and illness.

Teacher's Note:
a) Inadequate maternal and child care practices is also an accepted cause.
b) Link each cause to the situation: frequent illness and poor growth.

19. Differentiate between pulsation and tumbling as two principles of washing, highlighting two points of difference. [2 Marks]

Answer:
1. Pulsation is used in top loading machines, while tumbling is used in front loading machines.
2. In pulsation, the movement is caused by a vertical pulsator with very rapid vertical movements. In tumbling, washing takes place in a horizontally placed perforated cylinder that revolves in a partially filled tub.

Teacher's Note:
a) Another accepted point: in pulsation the water moves through the clothes, in tumbling the clothes move through the water.
b) Write each point as a pair so the difference is clear.

20 A. Enumerate two features of NOAPS. [2 Marks]

Answer:
1. NOAPS is the National Old Age Pension Scheme for elderly persons who are destitute, that is, they have no regular means of subsistence of their own or through financial support from family members.
2. Beneficiaries should be above 65 years of age.

Teacher's Note:
a) Write the full form of NOAPS at least once.
b) The word "destitute" and the age limit are the key value points.

OR

20 B. Give two features of NSS. [2 Marks]

Answer:
1. The National Service Scheme (NSS) involves college level students in programmes of social service and national development, such as environmental improvement, hygiene and sanitation and vocational training.
2. It renders assistance to local authorities in implementing relief and rehabilitation programmes for economically and socially weaker sections of the community.

Teacher's Note:
a) Write the full form of NSS at least once.
b) Mention that NSS works through college students, which is its main feature.

21 A. How is All India Radio different from Community Radio? Give two points. [2 Marks]

Answer:
1. All India Radio is a national public service broadcaster, while Community Radio is local, community-based radio.
2. All India Radio covers news, education, entertainment and government programmes, while Community Radio covers local issues, culture and community development.

Teacher's Note:
a) Another accepted point: All India Radio has limited public participation, while Community Radio serves a specific local community.
b) Keep "national" versus "local" as your first point of difference.

OR

21 B. Why would you choose a campaign over print media? Give any two reasons. [2 Marks]

Answer:
1. A campaign can reach a large and diverse audience.
2. A campaign has greater impact due to repeated messages and activities.

Teacher's Note:
a) Active public participation is another accepted reason.
b) Give exactly two reasons, as the question asks for "any two".

22. Identify the world’s largest child care programme and write any two features of this programme. [3 Marks]

Answer:
The world’s largest child care programme is the Integrated Child Development Services (ICDS).
Features:
1. It meets the health, nutrition, stimulation and early learning or education needs of children below six years of age.
2. It gives supplementary feeding to all children below six years and to pregnant and nursing mothers.

Teacher's Note:
a) Naming ICDS carries 1 mark and the two features carry 1 mark each.
b) Health, nutrition and hygiene education for mothers is another accepted feature.

23. Outline one advantage and two drawbacks of food-based strategy to tackle nutritional problems. [3 Marks]

Answer:
Advantage:
1. It is highly cost effective.
Drawbacks:
1. It requires research.
2. It requires change in agricultural policies.

Teacher's Note:
a) Wide coverage is another accepted advantage.
b) Another accepted drawback is that it does not lead to long-term dietary or behavioural changes.
c) Write the advantage and drawbacks under separate headings to get all 3 marks.

24 A. The management decides to redesign their office with the help of an ergonomist.
Mention any three aspects that the ergonomist should consider while doing this. [3 Marks]

Answer:
1. Worker capacity: both physiological and psychological capacity of the workers.
2. Task demands: nature and complexity of the task, force required, duration and posture.
3. Work environment: noise, humidity, vibration, light and temperature.

Teacher's Note:
a) Remember the three aspects as worker, task and environment.
b) Give one or two examples in brackets for each aspect.

OR

24 B. A social wellness centre wants to understand different perspectives of work.
Based on your understanding, state any three perspectives of work. [3 Marks]

Answer:
1. Work as a job and livelihood.
2. Work as a career.
3. Work as a calling.

Teacher's Note:
a) Remember the order: job, career, calling.
b) Writing the three terms correctly is enough for full marks.

25 A. Present any three significances of food processing in today’s scenario. [3 Marks]

Answer:
1. India has progressed from an agro deficit to an agro surplus country, so the extra produce must be processed.
2. Food processing adds to the economic growth of the country.
3. Changing life styles, increasing mobility and globalization have increased the demand for various types of processed products.

Teacher's Note:
a) Another accepted point: the Government of India announced mega food processing parks to boost the industry.
b) Relate each point to "today’s scenario", as the question asks.

OR

25 B. Indicate any three knowledge areas and skills required for working in the Food Processing and Technology industry. [3 Marks]

Answer:
1. Knowledge of food science, food chemistry, microbiology, food processing, safety and quality assurance, good manufacturing practices and nutrition.
2. Analysis of raw and cooked or manufactured foods for composition, quality and safety.
3. Product specifications and food product development.

Teacher's Note:
a) Sensory evaluation and acceptability is another accepted skill.
b) Give exactly three points, as the question asks for "any three".

SECTION C (LONG ANSWER QUESTIONS)

26 A. Your friend wants to become a successful dietitian. Guide him/her by explaining any four essential knowledge areas and skills required for this profession. [4 Marks]

Answer:
1. Assessing the nutritional status of patients using clinical and biochemical criteria.
2. Diet planning customized to the requirements of individual patients and specific disease conditions.
3. Recommending and administering diets to patients.
4. Communication for diet counseling, so that patients understand and follow their diets.

Teacher's Note:
a) Other accepted points are changes in RDAs or nutrient requirements in illness, and types of dietary modifications required.
b) Add one line of explanation to each point, as the question says "explaining".

OR

26 B. A patient is recovering from illness and requires proper nutritional care and support.
Describe any four components of nutritional care during illness. [4 Marks]

Answer:
1. Assessing nutritional status of the patient.
2. Diagnosis of nutritional problems.
3. Planning and prioritising nutrition intervention(s) to meet the patient’s nutritional needs.
4. Evaluating nutritional care outcomes and making changes if necessary.

Teacher's Note:
a) The four components follow a cycle: assess, diagnose, plan and intervene, evaluate.
b) Write them in this order to show you understand the process.

27. Differentiate between ISO and FSSAI on any four points. [4 Marks]

Answer:
1. Full form: ISO is the International Organization for Standardization; FSSAI is the Food Safety and Standards Authority of India.
2. Scope: ISO is applicable globally; FSSAI is applicable only in India.
3. Function: ISO provides ISO certification (e.g., ISO 9001, ISO 22000); FSSAI issues mandatory food licenses and registrations.
4. Legal status: ISO is not legally mandatory; FSSAI is legally enforceable under the Food Safety and Standards Act.

Teacher's Note:
a) Another accepted point: ISO develops standards for quality, safety and efficiency across industries, while FSSAI regulates food safety and standards in India.
b) Use a basis of difference (scope, legal status) for each point to make it clear.

28. You have been hired in a new play school in your city. Keeping the needs and safety of young children in mind, explain any four important features that a play school should have. [4 Marks]

Answer:
1. Nutritious food and drinking water should be available for the children.
2. There should be recreational facilities for play.
3. The school should provide a safe and secure environment.
4. There should be children friendly and clean washrooms.

Teacher's Note:
a) Flexible timings and first aid or medical facilities are other accepted features.
b) Keep both "needs" and "safety" in mind when choosing your four points.

29. After returning home, Dev realized that he had forgotten his wristwatch in the hotel room. He lodged a complaint with the Lost and Found department but could not get a solution.
Elaborate on any two other departments and two personnel of the housekeeping department who would be responsible for handling this situation. [4 Marks]

Answer:
Departments:
1. Housekeeping control desk: it is the communication centre of housekeeping and can record and track the complaint.
2. Guestroom brigade: the staff who service guest rooms can check the room where Dev stayed.
Personnel:
1. Executive Housekeeper: heads the housekeeping department and can take action on the complaint.
2. Floor supervisor: supervises the rooms on the floor and can check whether the watch was found in the room.

Teacher's Note:
a) Housekeeping management and Assistant Housekeeper are also accepted answers.
b) Two departments carry 2 marks and two personnel carry 2 marks, so write them under separate headings.

30. What is balance in dress design? Elucidate any three ways to achieve balance in a dress. [4 Marks]

Answer:
Balance is the equal distribution of visual weight on both sides of the central line of a garment.
Ways to achieve balance:
1. Symmetrical or formal balance: the design has equal elements on both sides.
2. Asymmetrical or informal balance: the details of the garment on one side differ from those on the other side.
3. Radial balance: the elements of design radiate from a central focal point in the dress.

Teacher's Note:
a) The definition carries 1 mark and the three ways carry 1 mark each.
b) Write the name of each type of balance, then one line on how it is achieved.

31. I. Mention any two expectations of a consumer while shopping in the market. [2 Marks]

Answer:
1. Reasonable price.
2. Purity of products.

Teacher's Note:
a) Genuine goods and services is another accepted expectation.
b) Short points are enough for this 2-mark part.

II. Discuss any three problems faced by consumers created by shopkeepers. [3 Marks]

Answer:
1. Substandard or poor quality goods: shopkeepers sell goods of poor quality to consumers.
2. Adulteration: shopkeepers mix inferior or harmful substances with the product.
3. High prices or price variation: shopkeepers charge high prices, and prices vary for the same product.

Teacher's Note:
a) Sales promotion schemes to entice the consumer is another accepted problem.
b) The scheme expects each problem to be explained in 1-2 lines, not just named.

OR

I. List any two features of the Consumer Protection Act. [2 Marks]

Answer:
1. It has a simple and speedy procedure.
2. It applies to all goods and services.

Teacher's Note:
a) Another accepted feature is that it covers all sectors: private, public or co-operative.
b) Give exactly two features, as the question asks.

II. Elaborate on any three roles of voluntary consumer organizations. [3 Marks]

Answer:
1. They disseminate information through publications such as magazines, booklets, newsletters, buying guides, audio visual material and research reports.
2. They create consumer awareness about harmful and unsafe products, hold public meetings and have libraries and documentation centers.
3. They handle consumer grievances and complaints.

Teacher's Note:
a) Disseminating information about new legislative provisions for consumers is another accepted role.
b) Add an example to each role, since the question says "elaborate".

32. A newly launched clothing brand appoints Rajnesh as its fashion merchandiser to help the brand grow in the competitive market.
Explain two roles he would perform and describe the three levels of fashion merchandising associated with his role. [5 Marks]

Answer:
Roles of a fashion merchandiser:
1. Buying: selecting and procuring the merchandise for the brand.
2. Selling: making sure the merchandise reaches and is sold to consumers.
Levels of fashion merchandising:
1. Retail organisation merchandising: a specialised management function that moves fashion from the designers’ showroom to the retail sales floor and to consumers. It ensures that enough merchandise is in hand and sold at prices consumers are willing to pay, so that the operation is profitable.
2. Buying agency merchandising: provides buying consultancy and acts as a procurement office for buyers. The buying agent identifies vendors, negotiates costs, checks in-process quality and performs pre-shipment quality inspection.
3. Export house merchandising: has two types of merchandisers. The buyer merchandiser links the buyer and the manufacturer and ensures the product is developed as per the buyer’s requirements. The production merchandiser links production and buyer merchants and ensures production goes according to schedule and the buyer’s requirements.

Teacher's Note:
a) Manufacturing and promoting are other accepted roles of a merchandiser.
b) The two roles carry 2 marks and the three levels carry 3 marks; explain each level in 1-2 lines.