ICSE Class 10 Home Science Board Exam Question Paper 2014 with Solutions

ICSE Class 10 Home Science Board Exam Question Paper with Solutions

SECTION A [40 Marks]

(Attempt all questions from this section)

Question 1.
(a) What is meant by the intensity of a colour? [2 Marks]

Answer:
Intensity of a colour means brightness or dullness of a colour. Bright colours have full intensity. To reduce intensity, its complementary colour is added, making both colours soft.

Teacher's Note:
a) Intensity refers to the saturation or purity of a hue.
b) Students should remember that adding a complementary colour neutralizes the intensity.

(b) Mention any two objectives of furnishing a house. [2 Marks]

Answer:
1. Beauty
2. Functionalism

Teacher's Note:
a) Furnishing enhances the aesthetic appeal and utility of living spaces.
b) Mention any two clear objectives as asked to secure full marks.

(c) Mention any two factors affecting the selection of fabrics for home furnishing. [2 Marks]

Answer:
1. Colour
2. Durability

Teacher's Note:
a) Selection depends heavily on utility, maintenance, and aesthetic harmony.
b) Other valid factors include cost and ease of cleaning.

(d) Differentiate between general lighting and local lighting. [2 Marks]

Answer:

Teacher's Note:
a) Use a tabular format for clear differentiation between lighting types.
b) General lighting illuminates the whole space, whereas local lighting focuses on specific work zones.

(e) Briefly explain a work triangle. [2 Marks]

Answer:
A work triangle is an imaginary triangular line drawn between the three primary work centers in the kitchen: the sink, the refrigerator, and the cooking range, designed to maximize efficiency and minimize walking distance.

Teacher's Note:
a) The concept ensures a smooth workflow in kitchen design.
b) Mention all three core centers for completeness.

Question 2.
(a) What should be the aspect of an ideal kitchen? [2 Marks]

Answer:
An ideal kitchen should face towards the east or north-east to receive adequate sunlight, be well-ventilated, and have sufficient lighting and space for movement.

Teacher's Note:
a) Aspect refers to the direction the kitchen faces in relation to sun and wind.
b) East orientation allows morning sunlight which helps in keeping the kitchen germ-free.

(b) Mention two factors affecting a family budget. [2 Marks]

Answer:
1. Size of the family
2. Socio-economic status and income of the family

Teacher's Note:
a) Larger families generally require higher allocation for food and necessities.
b) Income level dictates the total financial resources available for distribution.

(c) List two advantages of making payments through a cheque. [2 Marks]

Answer:
1. It provides a safe and convenient way of transferring large amounts of money without carrying cash.
2. It serves as legal evidence of payment.

Teacher's Note:
a) Cheques eliminate the risk of loss or theft associated with physical cash.
b) They provide a clear record for banking and budgeting purposes.

(d) Give two differences between growth and development. [2 Marks]

Answer:
1. Growth is quantitative and measurable, whereas development is qualitative and can be felt or observed.
2. Growth stops after a certain age, while development continues throughout life.

Teacher's Note:
a) Growth refers to an increase in size or body mass.
b) Development refers to overall functional and psychological maturation.

(e) What is meant by positive peer pressure? [2 Marks]

Answer:
Positive peer pressure refers to the influence exerted by peers that encourages an individual to adopt healthy habits, achieve goals, or engage in constructive behavior.

Teacher's Note:
a) It helps adolescents build self-identity and self-reliance.
b) It fosters supportive and encouraging social relationships.

Question 3.
(a) Define cognitive development in a child. [2 Marks]

Answer:
Cognitive development refers to the growth of a child's ability to think, reason, solve problems, and understand the world around them.

Teacher's Note:
a) It involves mental processes such as memory, perception, and decision-making.
b) Proper nutrition and stimulation are essential during early childhood for optimal cognitive growth.

(b) What are food fads? [2 Marks]

Answer:
Food fads are unusual eating patterns or temporary nutritional trends that catch public interest for a short time without scientific or factual basis.

Teacher's Note:
a) They often promise quick health benefits or weight loss.
b) They lack scientific backing and can sometimes lead to nutritional deficiencies.

(c) Name two important chemical preservatives permitted for food preservation. [2 Marks]

Answer:
1. Potassium metabisulphite
2. Sodium benzoate

Teacher's Note:
a) Potassium metabisulphite is commonly used for colourless food items like squashes.
b) Sodium benzoate is widely used in colored fruit products like jams and ketchups.

(d) What are convenient foods? [2 Marks]

Answer:
Convenient foods are semi-processed or fully prepared food products that reduce preparation time and effort in the kitchen, such as canned soups, frozen peas, and instant mixes.

Teacher's Note:
a) They offer ease and speed in meal preparation.
b) They may sometimes have lower nutritional value or higher sodium content due to processing.

(e) Mention any two characteristics of a pay-in-slip. [2 Marks]

Answer:
1. It is used to deposit cash or cheques into a bank account.
2. It contains fields for the date, account number, account holder name, and signature.

Teacher's Note:
a) A pay-in-slip consists of a main counterfoil and a counterfoil slip retained by the bank.
b) It acts as a formal record of deposit transactions.

Question 4.
(a) What are detergents? How do they help in laundry? [2 Marks]

Answer:
Detergents are synthetic cleaning agents derived from petroleum or mineral oils. They lower the surface tension of water, helping to easily remove dirt, grease, and stains from fabrics.

Teacher's Note:
a) Detergents work effectively in both hard and soft water.
b) They do not form insoluble scum in hard water like traditional soaps.

(b) Mention two types of food adulterants. [2 Marks]

Answer:
1. Kesari dal
2. Argemone seeds

Teacher's Note:
a) Adulterants are foreign or inferior substances added to food items.
b) Consuming toxic adulterants can cause serious health hazards.

(c) State two advantages of including seasonal fruits and vegetables in meals. [2 Marks]

Answer:
1. They provide optimal nutritional value as they are fresh in their natural season.
2. They are generally more economical and easily available in the market.

Teacher's Note:
a) Seasonal produce supports local agriculture and variety in diet.
b) They taste better and cost less due to high supply.

(d) Define a balanced diet. [2 Marks]

Answer:
A balanced diet is one that contains all essential nutrients in correct proportions and quantities required by the body for growth, development, and maintenance of health.

Teacher's Note:
a) It includes carbohydrates, proteins, fats, vitamins, minerals, and water.
b) Requirements vary based on age, sex, and physical activity.

(e) Mention any two problems faced by consumers. [2 Marks]

Answer:
1. Adulteration of food and goods.
2. Misleading advertisements and false claims.

Teacher's Note:
a) Consumers often face exploitation due to lack of market awareness.
b) Other issues include defective weights and unstandardized pricing.

SECTION B [60 Marks]

(Attempt any four questions from this section)

Question 5.
Meal planning is an art which develops through inspiration and thought. In this context answer the following questions:
(a) Write five major food groups classified on the basis of nutrients. [5 Marks]

Answer:
1. Cereals, Grains and Products - Supply energy, protein, iron, and B-complex vitamins.
2. Pulses and Legumes - Supply protein, iron, calcium, and B-complex vitamins.
3. Milk and Meat Products - Supply high-quality protein, fats, and calcium.
4. Fruits and Vegetables - Supply vitamins (like Vitamin C, Carotenoids), minerals, and dietary fiber.
5. Fats and Sugars - Supply concentrated energy and essential fatty acids.

Teacher's Note:
a) Grouping food based on nutrient contribution ensures a balanced diet.
b) Students should list the food groups along with their primary nutrient contributions clearly.

(b) Discuss any five characteristics of a well-planned meal. [5 Marks]

Answer:
1. Nutritional Adequacy: It must meet the nutritional requirements of all family members.
2. Variety in Diet: Includes different colors, textures, and flavors to make meals appetizing.
3. Digestibility: Food should be easily digestible according to the age and health of family members.
4. Economy: Meals should fit within the family budget without compromising nutrition.
5. Satiety: It should satisfy the appetite and prevent hunger pangs between meals.

Teacher's Note:
a) A well-planned meal balances taste, health, and financial feasibility.
b) Mention any five distinct characteristics with brief explanations.

(c) Mention any five methods adopted while organizing meals to save time and energy. [5 Marks]

Answer:
1. Planning weekly menus in advance to avoid daily decision fatigue.
2. Buying groceries and provisions in bulk once a week.
3. Utilizing convenience foods or semi-processed ingredients when necessary.
4. Pre-planning meal preparation steps, such as chopping vegetables or thawing meat ahead of time.
5. Using efficient cooking equipment like pressure cookers and microwave ovens.

Teacher's Note:
a) Proper organization reduces physical fatigue and saves fuel.
b) Advance planning ensures systematic work simplification in the kitchen.

Question 6.
Money Management is the key to financial security. In this context answer the following questions:
(a) List five advantages of a budget. [5 Marks]

Answer:
1. It helps in saving money for unforeseen emergencies.
2. It ensures proper distribution and allocation of income among various family needs.
3. It prevents overspending and keeps expenditure within limits.
4. It acts as a financial guide for future planning.
5. It encourages cooperation and mutual understanding among family members during financial planning.

Teacher's Note:
a) A budget provides a clear picture of income versus expenditure.
b) List five clear advantages as required for full marks.

(b) Briefly explain the following: [5 Marks]
1. Fixed deposit account.
2. Recurring deposit account.

Answer:
1. Fixed Deposit Account: An account where a lump sum amount is deposited for a specified period at a higher rate of interest. The money cannot be withdrawn before the expiry of the fixed period without penalty.
2. Recurring Deposit Account: An account designed for small savers where a fixed amount is deposited every month for a pre-determined period. At maturity, the total principal along with accumulated interest is returned to the depositor.

Teacher's Note:
a) Fixed deposits offer guaranteed and higher returns for long-term savings.
b) Recurring deposits encourage regular savings habits among individuals with modest incomes.

(c) What is an ATM card and how is it utilized? [5 Marks]

Answer:
An ATM (Automated Teller Machine) card is a plastic debit card issued by a bank to its account holders. It is utilized by inserting the card into an ATM machine, entering a confidential PIN (Personal Identification Number), and selecting desired banking services such as withdrawing cash, checking account balances, or transferring funds.

Teacher's Note:
a) ATM cards provide 24-hour access to banking services without visiting the bank branch.
b) Maintaining confidentiality of the PIN is crucial for secure transactions.

Question 7.
(a) What are related colour schemes? Explain the schemes falling under this category. [5 Marks]

Answer:
Related colour schemes are color combinations based on a single hue or neighboring hues on the color wheel that create a sense of harmony and unity.
The schemes falling under this category are:
1. Monochromatic Colour Scheme: Based on a single hue, using different tints, shades, and intensities of that same color.
2. Analogous Colour Scheme: Uses 3 to 5 neighboring or adjacent colors on the color wheel that share a common hue.

Teacher's Note:
a) Related color schemes create restful and harmonious interiors.
b) Ensure both sub-schemes are explained clearly with examples.

(b) What are warm colours? How do they change the mood of any interior? [5 Marks]

Answer:
Warm colours are hues dominated by red, orange, and yellow, which are associated with warmth, fire, and sunshine. In an interior, they create a welcoming, cozy, and vibrant atmosphere. They tend to make large rooms appear smaller and more intimate, and are ideal for rooms with little natural sunlight.

Teacher's Note:
a) Warm colors advance visually, making spaces feel closer and cozier.
b) They boost energy and create a cheerful ambiance.

(c) Discuss the advantages of physical exercise in maintaining fitness of the body. [5 Marks]

Answer:
1. It keeps the body active and energetic throughout the day.
2. It promotes proper blood circulation and strengthens the cardiovascular system.
3. It boosts immunity and protects against lifestyle diseases.
4. It improves digestion and prevents sluggishness.
5. It aids in proper physical growth, development, and weight management.

Teacher's Note:
a) Regular exercise is vital for physical and mental well-being.
b) List five clear and distinct advantages to secure full marks.

Question 8.
Food is considered spoilt when it has undergone undesirable changes. In this context answer the following questions:
(a) Explain the procedure for preserving food by dehydration. [5 Marks]

Answer:
Dehydration involves removing moisture content from food items to prevent the growth of microorganisms like bacteria and fungi which cause spoilage. Traditional methods include sun drying, while modern methods use artificial hot air dryers or dehydrators. This process is commonly applied to fruits, vegetables, and herbs to extend their shelf life.

Teacher's Note:
a) Removing water inhibits enzymatic activity and microbial growth.
b) Dehydrated foods must be stored in airtight containers to prevent reabsorption of moisture.

(b) How does sugar help in food preservation? Give any two examples of foods being preserved by this method. [5 Marks]

Answer:
Sugar acts as a preservative by binding with available water molecules through osmosis, thereby reducing the moisture content necessary for microbial growth. High concentrations of sugar create an osmotic pressure that draws water out of microbial cells, destroying them or inhibiting their reproduction.
Two examples of foods preserved using sugar are jams and jellies.

Teacher's Note:
a) High sugar concentration prevents bacterial growth in preserves.
b) Proper proportion of sugar and fruit pulp is essential for successful preservation.

(c) How should eggs and milk be stored at home to maintain their freshness for a longer period of time? [5 Marks]

Answer:
Storage of Eggs:
1. Store eggs with their pointed ends facing downwards to keep the yolk centered.
2. Do not wash eggs before storing, as washing removes their natural protective coating (bloom).
3. Keep them in a cool place or refrigerator.
Storage of Milk:
1. Boil fresh milk immediately upon purchase and store it in a cool place or refrigerator.
2. Never mix fresh warm milk with already boiled or old milk.

Teacher's Note:
a) Proper storage prevents contamination and spoilage of perishable dairy and poultry items.
b) Mention separate storage guidelines for both eggs and milk clearly.

Question 9.
(a) 'A wise consumer uses sensible buying methods'. Justify this statement with five suitable examples. [5 Marks]

Answer:
1. Planning purchases in advance to avoid impulse buying.
2. Comparing prices, quality, and brands before making a purchase.
3. Checking standardization marks like ISI, AGMARK, or FPO.
4. Buying goods in appropriate quantities to prevent wastage.
5. Insisting on cash memos and bills after every purchase.

Teacher's Note:
a) Sensible buying ensures value for money and consumer protection.
b) List five practical examples to justify the statement.

(b) List five consumer responsibilities. [5 Marks]

Answer:
1. To be aware of safety standards and check quality marks before buying.
2. To read product labels, instructions, and ingredients carefully.
3. To obtain cash memos and warranty cards for all purchases.
4. To file complaints against unfair trade practices or defective goods.
5. To respect the environment and avoid wasteful consumption.

Teacher's Note:
a) Consumer rights must be balanced with consumer responsibilities.
b) Being vigilant protects buyers from exploitation.

(c) What is the significance of 'consumer aids?' Explain the role of any two of these aids. [5 Marks]

Answer:
Consumer aids are tools, markings, and information sources that guide buyers in selecting quality products and protect them against exploitation.
Role of two consumer aids:
1. Labels: Provide essential product information including ingredients, manufacturing date, expiry date, price, and manufacturer details.
2. Standardization Marks (e.g., ISI, AGMARK): Indicate that the product has been tested and meets prescribed quality and safety standards.

Teacher's Note:
a) Consumer aids empower buyers to make informed purchasing decisions.
b) Explain both definition and the two aids clearly as requested.

Question 10.
Explain the:
(a) procedure of laundering a woollen cardigan, [5 Marks]

Answer:
1. Preparation: Brush off loose dust and trace the outline of the cardigan on paper before washing.
2. Steeping: Soak in cold water with mild detergent for a brief period (avoid hot water and prolonged soaking).
3. Washing: Wash gently using the kneading and squeezing method (do not rub or twist).
4. Rinsing: Rinse thoroughly in clean cold water to remove all soap residue.
5. Drying: Squeeze out excess water by pressing in a towel, reshape over the traced outline, and dry flat in the shade.

Teacher's Note:
a) Wool fibers shrink and lose shape when exposed to hot water or rough handling.
b) Always dry woollens flat rather than hanging them.

(b) importance of starching and blueing, [5 Marks]

Answer:
Starching:
1. Imparts stiffness and crispness to cotton fabrics.
2. Gives garments a neat, glossy finish and protects them from dirt penetration.
Blueing:
1. Neutralizes the yellowish tint of white cotton fabrics.
2. Enhances the brightness and whiteness of white clothes.

Teacher's Note:
a) Starching restores the original finish of cotton garments after washing.
b) Blueing should be applied evenly to avoid patchy stains on white fabrics.

(c) procedure of storage of clothes. [5 Marks]

Answer:
1. Cotton Clothes: Must be washed, dried completely, ironed, and stored in dry places with deodorants or neem leaves to prevent mildew and musty odors.
2. Silk Clothes: Store completely dry garments wrapped in clean cloth; avoid direct contact with mothballs as they can damage zari work.
3. Woollen Clothes: Clean thoroughly, dry in the sun, and store with mothballs or dried neem leaves to protect against moth larvae.

Teacher's Note:
a) Clothes must be completely dry before storage to prevent fungal attack.
b) Different fabric types require specific protective agents during long-term storage.