ICSE Class 10 Home Science Board Exam Question Paper 2015 with Solutions

ICSE Class 10 Home Science Board Exam Question Paper with Solutions

SECTION A

Question 1.

(a) What are cool colours? Give any two examples. [2 Marks]

Answer:
Cool colours are hues like blue, green, and purple that bring freshness, relaxation, and a peaceful feeling. They create a visual impact of enhanced size and length and provide a balance to warm colours.
Examples: Blue and green.

Teacher's Note:
a) Cool colours are associated with water, sky, and foliage, creating a calming psychological effect.
b) Students must clearly state the definition along with two correct examples to secure full marks.

(b) Briefly explain the term home furnishing. [2 Marks]

Answer:
Home furnishing refers to the systematic arrangement of furniture, curtains, artwork, and other decorative items to make a home beautiful from both the outside and the inside, reflecting the personality of the homeowner while balancing beauty, expressiveness, and functionalism.

Teacher's Note:
a) Home furnishing enhances both aesthetic appeal and the utility of living spaces.
b) Ensure that key aspects like functionality and aesthetics are mentioned in the explanation.

(c) Mention two disadvantages of direct lighting. [2 Marks]

Answer:
1. Direct lighting interferes with clear vision due to excessive glare.
2. It creates harsh shadows that cause eye discomfort and fatigue.

Teacher's Note:
a) Direct lighting casts more than 90 percent of light downward directly onto the working plane.
b) Avoid confusing direct lighting issues with indirect lighting drawbacks.

(d) List two uses of a sink in the kitchen. [2 Marks]

Answer:
1. Washing utensils after food preparation and consumption.
2. Washing fresh vegetables, fruits, and food ingredients before cooking.

Teacher's Note:
a) A kitchen sink is a vital part of the work triangle in kitchen planning.
b) Keep the points direct and specific to kitchen tasks.

(e) Name any two agencies that help in voluntary savings. [2 Marks]

Answer:
1. Post Office
2. Commercial Banks

Teacher's Note:
a) Voluntary savings schemes help individuals build financial security for future needs and emergencies.
b) Other acceptable agencies include Life Insurance Corporation (LIC) and Public Provident Fund (PPF).

Question 2.

(a) What is meant by endorsement of a cheque? [2 Marks]

Answer:
Endorsement of a cheque means transferring the ownership and rights of a negotiable instrument (such as a cheque) to another person by signing on the back or face of the instrument.

Teacher's Note:
a) Endorsement legally passes the title of the instrument to the endorsee.
b) Students must mention the transfer of ownership through signature to score full marks.

(b) List two social behaviour patterns developed in early childhood. [2 Marks]

Answer:
1. Cooperation
2. Friendliness

Teacher's Note:
a) Early childhood is a crucial stage for socialization where children learn to interact with peers outside the family.
b) Other valid patterns include quarrelling, sympathy, and teasing.

(c) State two reasons for using warm colours in the house. [2 Marks]

Answer:
1. Warm colours are associated with a rich, bright, and energetic look that imparts warmth and comfort.
2. They make large rooms appear smaller and more intimate by creating a visual impact of reduced size.

Teacher's Note:
a) Warm colours include red, orange, and yellow, which evoke elements of sun and fire.
b) Ensure both psychological and visual effects are addressed.

(d) Mention two ways to prevent body odour during adolescence. [2 Marks]

Answer:
1. Taking a bath regularly twice a day.
2. Cleaning perspiration prone areas like armpits and private parts thoroughly using an antibacterial soap.

Teacher's Note:
a) Hormonal changes during adolescence lead to increased sweat gland activity, causing body odour.
b) Emphasize personal hygiene practices for full credit.

(e) Differentiate between secondary and tertiary colours. [2 Marks]

Answer:
Secondary colours are formed by combining two primary colours in equal proportions (e.g., Orange, Green, Purple). Tertiary colours are formed by mixing a primary colour with a neighboring secondary colour (e.g., Yellow-Orange).

Teacher's Note:
a) Providing accurate colour mixing examples strengthens the answer.
b) Clearly distinguish the formation process of both colour categories.

Question 3.

(a) What is Binge eating disorder? [2 Marks]

Answer:
Binge eating disorder is an eating disorder characterized by consuming unusually large amounts of food while feeling a loss of control and powerlessness over eating habits, often triggered by stress or emotional tension.

Teacher's Note:
a) It is crucial to highlight the psychological component of feeling out of control during food intake.
b) Mentioning associated symptoms like inability to control weight adds clarity.

(b) State two reasons why breakfast is the most important meal of the day. [2 Marks]

Answer:
1. It provides approximately one-fourth of the daily required calories and proteins essential for metabolic functioning.
2. It restores blood glucose levels after overnight fasting, providing energy and improving mental and physical efficiency for the day.

Teacher's Note:
a) Skipping breakfast leads to reduced concentration and lethargy.
b) Frame points focusing on nutritional replenishment and energy supply.

(c) Mention two precautions to be followed while refrigerating food at home. [2 Marks]

Answer:
1. Only fresh food should be stored in the refrigerator.
2. The refrigerator must be defrosted and cleaned frequently to maintain hygiene and prevent bacterial growth.

Teacher's Note:
a) Proper refrigeration slows down the action of microorganisms and enzymes.
b) Mentioning cleanliness prevents cross-contamination of stored food items.

(d) How does pickling help to preserve fruits, vegetables and meat? [2 Marks]

Answer:
Pickling preserves food using vinegar, salt, and spices that act as preservatives and enhance flavor. Oil added on top forms a protective layer that cuts off the supply of air and prevents the action of microorganisms.

Teacher's Note:
a) The oil layer acts as a barrier against oxygen and moisture.
b) Highlight the specific roles of salt, vinegar, and oil in food preservation.

(e) List any two conditions under which Prevention of Food Adulteration Act categorizes food as adulterated. [2 Marks]

Answer:
1. If the food contains any added inferior or cheaper substances that affect its quality.
2. If the food fails to satisfy the minimum standards of purity and composition prescribed by authorities.

Teacher's Note:
a) The Prevention of Food Adulteration (PFA) Act was enacted in 1954 to protect consumer health.
b) Students can also mention preparation or storage under unsanitary conditions as a valid condition.

Question 4.

(a) Mention two reasons of price variation of a product in the market. [2 Marks]

Answer:
1. Differences in product quality, grading, and packaging standards.
2. Variations in purchasing power, transportation costs, and profit margins across different geographical regions.

Teacher's Note:
a) Market competition and demand-supply dynamics also influence pricing.
b) Keep the points clear and economically grounded.

(b) How do advertisements mislead and cheat a consumer? [2 Marks]

Answer:
Advertisements often mislead consumers by making exaggerated or false claims about product effectiveness (such as instant weight loss or beauty enhancement) and by offering deceptive free gifts or sales discounts that conceal hidden costs.

Teacher's Note:
a) Deceptive marketing preys on consumer psychology.
b) Provide practical examples like cosmetic claims or hidden charges in sales.

(c) What is the advantage of soaking clothes before washing? [2 Marks]

Answer:
Soaking clothes in soapy water loosens embedded dirt, sweat, and surface stains, making them easier to wash out with less physical friction or effort.

Teacher's Note:
a) Soaking breaks down soluble dirt and softens fabric fibers.
b) Emphasize how it reduces wear and tear on garments during laundering.

(d) What are the two major causes of food spoilage? [2 Marks]

Answer:
1. Action of microorganisms (bacteria, yeast, and molds).
2. Action of natural enzymes present in food and adverse climatic variations (temperature and moisture).

Teacher's Note:
a) Food spoilage results in undesirable changes in smell, taste, and appearance.
b) Mentioning microorganisms and enzymes covers the primary biological causes.

(e) What are the two psychological changes observed during adolescence? [2 Marks]

Answer:
1. Strong desire for independence, identity formation, and self-assertion.
2. Increased emotional intensity resulting in mood swings, anger, and heightened sensitivity to peer acceptance.

Teacher's Note:
a) Adolescence is marked by a transition from childhood dependency to adult autonomy.
b) Point out both identity search and emotional fluctuations for complete answers.

SECTION B

Question 5.

“It is always desirable that the kitchen should be well planned.” In this context discuss the following:
(a) Characteristics of a good kitchen. [5 Marks]

Answer:
1. Well ventilated: It must allow proper cross-ventilation to eliminate heat, smoke, and cooking odours effectively, supported by an exhaust fan.
2. Proper lighting: Adequate natural and artificial lighting prevents eye strain and ensures safe food preparation.
3. Cheerfulness: Light-coloured walls help reflect light and create a cheerful, hygienic atmosphere for the homemaker.
4. Adequate space and layout: It should follow the work triangle concept (sink, refrigerator, stove) to minimize unnecessary walking and fatigue.
5. Cleanliness and hygiene: Smooth, washable wall and floor surfaces make sanitation easy to maintain.

Teacher's Note:
a) The kitchen is often called the heart of the home where maximum time is spent.
b) Students must detail at least five distinct characteristics to achieve full marks.

(b) Five important considerations in kitchen planning. [5 Marks]

Answer:
1. Aspect: The direction of the kitchen should ideally face east or north-east to receive healthy morning sunlight and natural warmth.
2. Size: The kitchen must be spacious enough to accommodate essential appliances (refrigerator, stove, oven) and allow two or three people to work comfortably without congestion.
3. Windows and Doors: Proper placement of doors and windows ensures continuous airflow, cross-ventilation, and removal of cooking fumes.
4. Storage: Well-designed built-in cupboards, shelves, and drawers with movable dividers are essential for storing utensils, provisions, and crockery efficiently.
5. Work Surfaces and Counters: Countertops must be at a convenient working height, durable, heat-resistant, and easy to clean.

Teacher's Note:
a) Planning prevents clutter and ensures smooth workflow during meal preparation.
b) Clearly list and explain headings such as aspect, size, and storage.

(c) Colour scheme suitable for a kitchen. [5 Marks]

Answer:
1. Light colours: Light shades such as white, cream, pale yellow, or light green are ideal as they reflect maximum light and enhance visibility.
2. Cheerful and calm atmosphere: The colour scheme should create an inviting, clean, and refreshing environment rather than a gloomy one.
3. Avoid dark colours: Dark or intense warm colours should be avoided on large wall surfaces as they absorb light and create a cramped, oppressive feeling.
4. Easy maintenance: Paints or finishes chosen should be washable and resistant to moisture, grease, and stains.
5. Coordination: Countertops, cabinets, and wall tiles should have a harmonious colour combination to impart an aesthetically pleasing and organized look.

Teacher's Note:
a) Proper colour schemes directly affect the mood and efficiency of the person working in the kitchen.
b) Emphasize the importance of light reflection and cleanliness.

Question 6.

“Budgeting is the first step in Money management.” In this context explain the following:
(a) Steps in preparing a family budget. [5 Marks]

Answer:
1. List family needs: Prepare a comprehensive list of commodities, services, and essential requirements needed by all family members.
2. Estimate costs: Estimate the current market cost of the desired goods and services.
3. Estimate total income: Calculate the total expected income of all earning members of the family for the budget period.
4. Balance income and expenditure: Adjust expected expenses to match the total income, allocating funds properly to essentials and savings.
5. Evaluate and review: Check the budget plan to ensure it is realistic and meets the essential needs and goals of the family members.

Teacher's Note:
a) Budgeting helps families live within their means and promotes systematic savings.
b) List the steps sequentially for logical clarity.

(b) Importance of saving deposits. [5 Marks]

Answer:
1. Source of additional income: Savings kept in banks or financial institutions earn interest, augmenting the family income.
2. Emergency fund: They provide crucial financial support during unforeseen crises such as medical emergencies, accidents, or natural calamities.
3. Fulfilling major life goals: Savings help finance long-term goals like children education, higher studies, and marriage.
4. Future security: They ensure financial stability and reduce insecurity during old age.
5. Standard of living: Accumulating savings enables families to purchase assets and improve their overall quality of life.

Teacher's Note:
a) Savings act as a buffer against inflation and financial shocks.
b) Provide distinct points covering both emergency and developmental uses of savings.

(c) The two most important functions of a bank. [5 Marks]

Answer:
1. Accepting deposits: Banks collect surplus funds from the public in various forms such as savings accounts, fixed deposits, and current accounts, offering safety and interest.
2. Advancing loans: Banks lend the accumulated public deposits to individuals, businesses, and farmers for productive purposes, housing, and personal needs, thereby creating credit.
3. Facilitating payments: Banks provide cheque facilities, demand drafts, and electronic fund transfers (NEFT/RTGS) for easy settlement of dues.
4. Agency services: They act as agents for collecting bills, dividends, and insurance premiums on behalf of customers.
5. Locker facilities: Providing safe deposit lockers for the safekeeping of valuables and important documents.

Teacher's Note:
a) Accepting deposits and lending loans form the core primary functions of commercial banking.
b) Mention both primary and secondary functions to justify the 5-mark weightage.

Question 7.

“Adolescence is an emotionally trying period with an adolescent coping with rapid physiological changes.” In this context answer the following:
(a) Any five common emotional problems faced by an adolescent. [5 Marks]

Answer:
1. Experimentation: Tendency to experiment with risky behaviors like smoking, alcohol, drugs, or facing issues related to sexual awakening.
2. Low self-esteem: Feelings of helplessness, inadequacy, and severe self-doubt regarding body image and capabilities.
3. Eating disorders: Preoccupation with body weight leading to anxiety and disorders like anorexia or bulimia.
4. Jealousy and mood swings: Frequent emotional highs and lows, intense jealousy, and irritability.
5. Craving social acceptance: Overwhelming desire for peer approval, leading to frustration, dejection, or withdrawal if rejected.

Teacher's Note:
a) Adolescents experience hormonal surges that directly impact their emotional stability.
b) Ensure all five points clearly highlight distinct adolescent emotional challenges.

(b) Ways of dealing with emotions. [5 Marks]

Answer:
1. Self-awareness: Being honest with oneself and recognizing one's own emotional triggers and level of arousal.
2. Channelizing anger: Finding positive and socially acceptable outlets for expressing negative emotions like anger and frustration (e.g., sports, arts).
3. Empathy: Developing the ability to understand, respect, and distinguish other people emotions.
4. Effective communication: Sharing feelings openly with trusted parents, teachers, or counselors instead of suppressing them.
5. Stress management techniques: Practicing relaxation, meditation, deep breathing, and maintaining a balanced daily routine.

Teacher's Note:
a) Emotional maturity is a key developmental milestone in adolescence.
b) Keep the coping strategies practical and constructive.

(c) Role of peer group. [5 Marks]

Answer:
1. Companionship and emotional support: Peers provide a safe space where adolescents can share feelings, frustrations, and aspirations away from parental control.
2. Sense of belonging: Being part of a peer group fulfills the adolescent need for social acceptance and identity.
3. Social skill development: Interaction with peers teaches cooperation, conflict resolution, compromise, and leadership.
4. Motivation and ambition: Positive peer groups can channel adolescent energy toward academic success, sports, and healthy habits.
5. Stabilizing influence: Friends often listen and validate challenges, helping adolescents navigate identity crises and emotional stress.

Teacher's Note:
a) Peer groups exert a powerful influence, which can be either positive or negative depending on the company.
b) Frame points highlighting both emotional and social dimensions.

Question 8.

“Meal planning includes food purchase, storage and meal preparation.” In this context explain the following.
(a) Importance of meal planning. [5 Marks]

Answer:
1. Nutritional adequacy: It ensures that all family members receive balanced nutrition tailored to their age, sex, and occupation.
2. Better food choices: Helps in selecting a variety of foods wisely, avoiding monotony in the daily menu.
3. Promotes health: Maintains overall health, prevents deficiency diseases, and supports longevity.
4. Beneficial for special groups: Particularly helpful in meeting the specific dietary needs of growing children, pregnant women, and the elderly.
5. Economy and time management: Saves time, energy, and money for the homemaker through organized purchasing and preparation.

Teacher's Note:
a) Meal planning bridges the gap between available resources and nutritional requirements.
b) Enumerate points clearly focusing on health, nutrition, and resource management.

(b) Classification of food on the basis of moisture content for the purpose of storage. Give two examples for each. [5 Marks]

Answer:
1. Perishable foods: Foods with very high moisture content that spoil rapidly within 2 to 3 days at normal room temperature and require refrigeration.
Examples: Milk and milk products, meat.
2. Semi-perishable foods: Foods with moderate moisture content that have a limited shelf-life of a few weeks and do not necessarily require immediate refrigeration.
Examples: Cooking oil, butter, nuts.
3. Non-perishable foods: Foods with very low moisture content that can be stored safely for a long duration without spoiling.
Examples: Cereals, pulses, sugar, salt.

Teacher's Note:
a) Higher moisture content creates a favorable environment for microbial growth and food spoilage.
b) Ensure both the definition/characteristics and two correct examples are provided for each category.

(c) Personal hygiene and food handling a major aspect to prevent contamination of food. [5 Marks]

Answer:
1. Hand hygiene: Thoroughly washing hands with soap and water before cooking, handling food, or eating prevents the transfer of pathogens.
2. Clean nails and clothing: Keeping fingernails short and clean and wearing clean aprons prevents dirt and bacteria from entering food.
3. Covering food: Keeping prepared food covered with clean lids protects it from dust, flies, and airborne droplets.
4. Utensil cleanliness: Using sterilized and clean utensils for food preparation and storage avoids chemical and bacterial contamination.
5. Preventing cross-contamination: Separating raw and cooked food and maintaining a clean kitchen environment stops foodborne illnesses.

Teacher's Note:
a) Food hygiene is essential to prevent food poisoning and waterborne diseases.
b) Highlight practical personal habits that directly impact food safety.

Question 9.

(a) Explain any five consumer rights as recognized by the Consumer Protection Act. [5 Marks]

Answer:
1. Right to Choose: The right to be assured access to a variety of goods and services at competitive prices with a guarantee of satisfactory quality.
2. Right to Safety: The right to be protected against the marketing of goods and services that are hazardous to life, health, and property.
3. Right to be Informed: The right to be informed about the quality, quantity, potency, purity, standard, and price of goods to make an intelligent choice.
4. Right to Seek Redressal: The right to seek legal remedies against unfair trade practices, exploitation, and shoddy goods or services.
5. Right to be Heard: The right to be represented and receive due consideration in appropriate forums regarding consumer welfare and grievances.

Teacher's Note:
a) The Consumer Protection Act (COPRA) safeguards consumer interests in India.
b) Students should state all five rights accurately with concise explanations.

(b) What are the objectives of consumer education? [5 Marks]

Answer:
1. Developing awareness: To make consumers aware of what, where, when, and how much to buy to avoid exploitation.
2. Critical thinking: To develop critical awareness and living skills that empower buyers to make wise, informed purchasing decisions.
3. Optimal resource use: To enable individuals to make better use of their financial resources, thereby improving their standard of living.
4. Maximum satisfaction: To help consumers derive maximum utility and satisfaction from the goods and services purchased.
5. Knowledge of rights and responsibilities: To educate consumers about their legal rights, duties, and available grievance redressal mechanisms.

Teacher's Note:
a) Consumer education creates a vigilant and empowered consumer base.
b) Frame points emphasizing awareness, wise purchasing, and satisfaction.

(c) How are argemone seeds used as an adulterant? What are the health hazards of consuming it? [5 Marks]

Answer:
1. Adulteration method: Argemone seeds (obtained from Argemone mexicana) closely resemble mustard seeds in appearance, differing only by a tiny tail at one end, and are deliberately mixed with mustard seeds to increase volume and profit.
2. Health hazard - Epidemic Dropsy: Regular consumption of argemone oil extracted from these seeds results in epidemic dropsy.
3. Tissue swelling: Causes abnormal collection of watery fluid in body tissues, leading to swelling (oedema) of the limbs.
4. Gastrointestinal issues: Triggers severe gastro-intestinal disturbances, nausea, and vomiting.
5. Other complications: Causes irregular fever, skin rashes, cardiac weakness, and in severe cases, heart failure or glaucoma.

Teacher's Note:
a) Argemone oil adulteration in mustard oil is a serious public health hazard.
b) Clearly explain both the visual resemblance used for adulteration and the specific medical consequences like dropsy.

Question 10.

Explain the following:
(a) Methods of applying friction in laundering of clothes. [5 Marks]

Answer:
1. Rubbing by hand: Friction is applied manually by rubbing the soiled portions of the fabric against each other using the palms of the hands.
2. Friction with a brush: A soft or medium bristle brush is used gently on sturdy cotton garments to remove stubborn dirt, always moving in one direction to prevent fiber damage.
3. Kneading and squeezing: Used for delicate garments where twisting is harmful; soap solution is rhythmically squeezed through the fabric fibers.
4. Use of a washing stick: Traditionally used in rural settings for heavy clothes by beating or moving them in boiling soapy water with a wooden stick.
5. Periodic water sprinkling: Water is sprinkled periodically during manual scrubbing to loosen dirt particles and rinse away suspended impurities.

Teacher's Note:
a) Friction helps dislodge dirt particles trapped within fabric pores.
b) Describe different mechanical methods of applying friction according to fabric types.

(b) Household method of laundering a silk garment. [5 Marks]

Answer:
1. Preparation and sorting: Examine the silk garment for tears, stains, and colorfastness before washing.
2. Steeping: If heavily soiled, soak briefly (10-15 minutes) in lukewarm or cold water using mild neutral soap flakes.
3. Washing: Wash gently using the kneading and squeezing method. Never rub vigorously or twist silk garments.
4. Rinsing: Rinse thoroughly in clear tap water. A final rinse with a few drops of vinegar helps restore luster and brightness.
5. Stiffening and Drying: Apply gum water if mild stiffness is needed. Dry coloured silk in the shade and white silk away from direct harsh sunlight, and iron while slightly damp.

Teacher's Note:
a) Silk is a protein fiber that requires delicate handling and neutral detergents.
b) Emphasize the prohibition of vigorous scrubbing and twisting during silk laundering.

(c) Hoarding and black marketing as a major problem faced by consumers. [5 Marks]

Answer:
1. Definition of hoarding: Hoarding occurs when dishonest traders and dealers stock up large quantities of essential commodities and create artificial scarcity in the market.
2. Definition of black marketing: Black marketing refers to the secret buying and selling of hoarded goods at exorbitant, illegal prices.
3. Price exploitation: Consumers are forced to pay excessively high prices for basic necessities due to artificially inflated demand.
4. Shortage of essential goods: Genuine buyers face severe shortages of foodgrains, edible oils, and medicines in regular retail markets.
5. Economic distress: These malpractices lower the purchasing power of middle and lower-class families, reducing their overall standard of living.

Teacher's Note:
a) Hoarding and black marketing are anti-social and illegal trade practices penalized under consumer protection laws.
b) Define both terms clearly and explain their adverse impact on the consumer.