ICSE Class 10 Home Science Board Exam Question Paper 2020 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 do you mean by emotional development? [2 Marks]

Answer:
Emotional development refers to the process of learning to recognize, express, and manage one's feelings, as well as developing the ability to empathize with the emotions of others from infancy through adulthood.

Teacher's Note:
a) Emphasize that emotional development helps individuals form healthy relationships and cope with stress.
b) Students should mention both expression and regulation of emotions for full marks.

(b) State two uses of an A. T. M. card. [2 Marks]

Answer:
1. Withdrawing cash from an Automated Teller Machine at any time.
2. Making cashless retail purchases or online payments.

Teacher's Note:
a) An ATM card provides 24/7 banking accessibility without visiting a bank branch.
b) Ensure both points are distinct utility functions.

(c) How are investments different from savings? [2 Marks]

Answer:
Savings refer to a portion of income kept aside unspent for short-term or emergency needs with high liquidity and low risk. Investments involve deploying saved money into assets or schemes like shares, mutual funds, or real estate to generate returns and beat inflation over a longer period, carrying varying degrees of risk.

Teacher's Note:
a) Clearly distinguish based on the primary purpose, risk, and return.
b) Keywords like liquidity and return must be highlighted.

(d) Define the term consumer. [2 Marks]

Answer:
A consumer is a person who buys goods or services for personal use, consumption, or satisfaction, and not for resale or commercial purposes.

Teacher's Note:
a) Mentioning that the purchase is for personal consumption and not commercial resale is crucial.
b) This definition aligns with the Consumer Protection Act.

(e) State any two objectives of consumer education. [2 Marks]

Answer:
1. To make consumers aware of their rights and responsibilities.
2. To protect consumers from exploitation, fraudulent practices, and unsafe products in the market.

Teacher's Note:
a) Focus on awareness and protection as core objectives.
b) Keep the statements crisp and direct.

Question 2

(a) State two advantages of opening a bank account. [2 Marks]

Answer:
1. It provides a safe place to keep surplus money, protecting it from theft or loss.
2. It earns interest on deposited funds and facilitates easy financial transactions through cheques and digital transfers.

Teacher's Note:
a) Safety and earning interest are primary benefits of institutional banking.
b) Mention ease of payments as a secondary advantage.

(b) What is meant by meal planning? [2 Marks]

Answer:
Meal planning is the process of deciding in advance what meals will be prepared, keeping in mind the nutritional needs of family members, available budget, time, and food preferences.

Teacher's Note:
a) Highlight that it involves pre-planning balanced meals for the family.
b) Mention factors like nutritional requirements and budget.

(c) What is the difference between secondary and tertiary colours? [2 Marks]

Answer:
Secondary colours are formed by mixing two primary colours in equal proportions (e.g., green, orange, purple). Tertiary colours are formed by mixing a primary colour with an adjacent secondary colour (e.g., red-orange, blue-green).

Teacher's Note:
a) Give examples for each to make the distinction clear.
b) Ensure the mixing proportions are correctly stated.

(d) State the kind of curtains to be chosen for a room with a low ceiling. [2 Marks]

Answer:
Curtains with vertical stripes or those hung from a rod placed close to the ceiling down to the floor should be chosen, as they create an optical illusion of height.

Teacher's Note:
a) Vertical lines/stripes draw the eye upward, making ceilings appear higher.
b) Mentioning floor-length hanging adds precision to the answer.

(e) What do you mean by a work triangle? [2 Marks]

Answer:
A work triangle is an imaginary triangular line drawn between the three primary kitchen work centers, namely the sink, the refrigerator, and the cooking range/stove, designed to optimize kitchen efficiency.

Teacher's Note:
a) Name the three key centers: sink, refrigerator, and stove.
b) State its purpose of minimizing movement and effort.

Question 3

(a) Define the term budget. [2 Marks]

Answer:
A budget is a financial plan of estimated income and estimated expenditures for a specific period of time, designed to help manage finances effectively.

Teacher's Note:
a) Both income and expenditure must be mentioned.
b) Frame it as a structured financial plan.

(b) State any two advantages of payment by cheque. [2 Marks]

Answer:
1. It serves as legal documentary evidence of payment made.
2. It eliminates the risk and hassle of carrying large amounts of physical cash.

Teacher's Note:
a) Focus on safety and documentary proof.
b) Keep points concise.

(c) List any two advantages of physical exercise. [2 Marks]

Answer:
1. It improves cardiovascular health and builds muscle strength.
2. It helps maintain a healthy body weight and reduces stress levels.

Teacher's Note:
a) Include both physical and mental health benefits.
b) Standard health-related points are expected here.

(d) State the nutritional contribution of pulses and legumes. [2 Marks]

Answer:
Pulses and legumes are rich sources of plant-based proteins, complex carbohydrates, dietary fiber, and essential minerals such as iron and potassium.

Teacher's Note:
a) Highlight protein and fiber content as primary contributions.
b) Mention minerals for completeness.

(e) State the necessity of consuming raw fruits and vegetables. [2 Marks]

Answer:
Consuming raw fruits and vegetables is necessary because heat-sensitive vitamins (like Vitamin C) and vital dietary fibers are preserved, aiding digestion and preventing nutrient loss.

Teacher's Note:
a) Mention retention of heat-sensitive vitamins and fiber.
b) Connect it to digestive health.

Question 4

(a) State two causes of food spoilage. [2 Marks]

Answer:
1. Action of micro-organisms such as bacteria, yeasts, and molds.
2. Action of natural food enzymes that cause over-ripening and decay.

Teacher's Note:
a) Micro-organisms and enzymes are the biological causes of food spoilage.
b) Avoid generic answers and use proper scientific terminology.

(b) List any two ways of serving food hygienically. [2 Marks]

Answer:
1. Ensuring all serving dishes and cutleries are thoroughly cleaned and sanitized.
2. Keeping cooked food covered at all times until served to protect it from dust, flies, and droplet contamination.

Teacher's Note:
a) Focus on sanitized utensils and covered food.
b) Emphasize prevention of contamination.

(c) Name any two types of family budget. [2 Marks]

Answer:
1. Surplus budget
2. Deficit budget (or Balanced budget)

Teacher's Note:
a) Acceptable types are Surplus, Deficit, and Balanced budget.
b) Listing any two secures full marks.

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

Answer:
1. Fluctuations in demand and supply of the product.
2. Variations in production, transportation, and middleman or marketing costs.

Teacher's Note:
a) Mention market forces of demand and supply.
b) Include production and distribution expenses.

(e) State any two precautions followed while blueing clothes during the laundry process. [2 Marks]

Answer:
1. The blue solution must be strained or thoroughly mixed to prevent uneven blue spots on clothes.
2. Clothes should be uniformly immersed and stirred in the blue solution and wrung out properly before drying.

Teacher's Note:
a) Proper mixing/straining prevents patchy spots.
b) Uniform application ensures an even white appearance on cotton fabrics.

SECTION B (60 Marks)

Attempt any four questions from this Section

Question 5

(a) Mention the factors to be kept in mind while planning doors and windows for the kitchen. [5 Marks]

Answer:
1. Ventilation: Proper cross-ventilation is essential to allow cooking fumes, heat, and smoke to escape easily.
2. Natural Lighting: Adequate sunlight should enter the kitchen to facilitate safe and hygienic food preparation.
3. Placement and Direction: Windows should preferably face the east or north to capture pleasant morning light without trapping harsh afternoon heat.
4. Size and Proportion: The size of doors and windows should be in proper proportion to the total floor area of the kitchen.
5. Safety and Convenience: Doors and windows should not obstruct movement within the work triangle or block cabinets and appliances when opened.

Teacher's Note:
a) Ventilation and lighting are the most crucial factors for kitchens.
b) Students must list five distinct points for full marks.

(b) Discuss the importance of curtains in the home. [5 Marks]

Answer:
1. Aesthetic Appeal: Curtains enhance the interior decoration and color scheme of a room, adding elegance and warmth.
2. Privacy: They prevent outsiders from peering into the home, ensuring personal privacy for family members.
3. Light Control: They regulate the amount of sunlight entering a room, protecting furniture and furnishings from fading.
4. Temperature Control: Heavy curtains provide insulation by blocking cold drafts in winter and reducing heat entering during summer.
5. Dust and Noise Reduction: They act as a barrier against dust entering through open windows and help dampen outside noise.

Teacher's Note:
a) Cover both functional (privacy, light, temperature) and aesthetic aspects.
b) Well-structured points ensure complete credit.

(c) What kind of light and colour should be applied in the bedroom? [5 Marks]

Answer:
1. Lighting Requirement: Bedrooms require soft, soothing, and diffused lighting rather than harsh glare, using bedside lamps or dimmable lights for relaxation.
2. Task Lighting: Adequate reading light should be provided near the bed or study area without disturbing overall ambient comfort.
3. Colour Scheme: Cool, calming, and restful colours such as pastel shades of blue, green, lavender, or neutral tones should be used.
4. Avoid Bright Tones: Highly stimulating or aggressive colours like bright red or deep orange should be avoided as they hinder relaxation and sleep.
5. Harmony with Natural Light: Colours should be chosen keeping in mind the orientation of the room; rooms receiving less sunlight should use warmer pastel tones to create a cozy atmosphere.

Teacher's Note:
a) Differentiate between lighting types (ambient vs task) and colour choices.
b) Emphasize that bedrooms are meant for rest and relaxation.

Question 6

(a) What are the factors affecting a family budget? [5 Marks]

Answer:
1. Size and Composition of the Family: Larger families or families with growing children, elderly members, or dependents have higher expenditure on food, healthcare, and education.
2. Total Family Income: The amount of income earned directly determines the purchasing power and scale of allocation in the budget.
3. Stage in the Family Life Cycle: A family with toddlers, teenagers, or college students will have different financial demands compared to newly married couples or retired individuals.
4. Place of Residence: Families living in metropolitan cities face higher costs of living (housing, transport) compared to those in rural areas.
5. Social Status and Lifestyle: Personal values, habits, social obligations, and the standard of living desired by the family heavily influence expenditure patterns.

Teacher's Note:
a) Explain each factor clearly with brief context.
b) Income and family size are primary determinants.

(b) List any five points to be remembered while writing a cheque. [5 Marks]

Answer:
1. The date should be clearly and correctly written on the cheque.
2. The name of the payee (receiver) must be written accurately after the words 'Pay'.
3. The amount in figures must be written in the designated box, followed by the sign '=/'.
4. The amount in words must match the numerical amount exactly and end with the word 'Only'.
5. The signature of the account holder must match the specimen signature registered with the bank, and no overwriting should be done.

Teacher's Note:
a) Mention date, payee name, figures, words, and signature.
b) Point out that overwriting invalidates the cheque unless countersigned.

(c) Briefly explain the concept of a recurring deposit. [5 Marks]

Answer:
1. Definition: A recurring deposit (RD) is a special term deposit offered by banks where an individual deposits a fixed amount of money every month for a pre-determined period.
2. Target Savers: It is ideal for small savers and salaried individuals who cannot deposit a lumpsum amount at one time.
3. Interest Earned: The accumulated principal and the compound interest accumulated are paid to the depositor at the end of the maturity period.
4. Discipline in Savings: It inculcates a regular habit of saving among individuals by deducting a fixed sum periodically.
5. Interest Rates: The rate of interest offered on recurring deposits is generally higher than regular savings accounts and comparable to fixed deposits.

Teacher's Note:
a) Clearly define the monthly deposit structure.
b) Highlight financial discipline and compound interest benefits.

Question 7

(a) Describe how social development forms an integral part of a child’s development. [5 Marks]

Answer:
1. Socialization Process: It is the process by which a child learns to interact with others, imbibes social norms, values, and behaviors expected by society.
2. Relationship Building: It enables children to form healthy relationships with family members, peers, teachers, and neighbors.
3. Communication Skills: Social development enhances verbal and non-verbal communication, helping children express their thoughts and understand others.
4. Emotional and Moral Growth: Interacting with others teaches children sharing, cooperation, empathy, and understanding right from wrong.
5. Personality Adjustment: It fosters self-confidence and adaptability, helping children adjust to various social environments and group dynamics successfully.

Teacher's Note:
a) Focus on transition from home to peer groups and society.
b) Emphasize lifelong behavioral adjustments.

(b) What role does negative and positive peer pressure play on an adolescent? [5 Marks]

Answer:
1. Positive Peer Pressure Role: Encourages adolescents to excel academically, participate in sports, engage in community service, and adopt healthy habits.
2. Boosts Confidence: Positive peers provide emotional support, motivation, and a sense of belonging, building self-esteem.
3. Negative Peer Pressure Role: Pushes adolescents toward harmful behaviors such as smoking, substance abuse, skipping school, or underage drinking.
4. Risk-Taking and Conformity: Negative pressure can lead to reckless driving, delinquency, or adopting unhealthy body-image trends just to fit in with the group.
5. Developing Coping Mechanisms: Navigating both types of pressure teaches adolescents critical thinking, decision-making, and the ability to assertively say 'no'.

Teacher's Note:
a) Balance the discussion between positive and negative impacts.
b) Highlight the psychological vulnerability of adolescents.

(c) State the factors affecting physical development in a child. [5 Marks]

Answer:
1. Heredity: Genetic makeup inherited from parents plays a primary role in determining height, body build, and physical structure.
2. Nutrition: A balanced diet rich in proteins, vitamins, minerals, and calories is essential for proper bone and tissue growth.
3. Health and Illness: Frequent childhood illnesses, chronic infections, or diseases can stunt physical growth and delay motor development.
4. Hormone Functioning: Endocrine glands (like the pituitary and thyroid glands) secrete hormones that regulate growth rate and physical maturation.
5. Exercise and Activity: Regular physical activity, play, and adequate rest stimulate bone density, muscle development, and overall stamina.

Teacher's Note:
a) Heredity and nutrition are key determinants.
b) Include health, hormones, and physical activity for a complete answer.

Question 8

(a) What is the role of seasonal food and occasion in planning a meal for the family? [5 Marks]

Answer:
1. Availability and Freshness: Seasonal foods are harvested fresh and are available abundantly in the market.
2. Cost-Effectiveness: Because of high supply, seasonal fruits and vegetables are cheaper, helping keep the family food budget under control.
3. Nutritional Value: Foods consumed in their proper season possess maximum nutritional value and natural flavor.
4. Suitability for Occasions: Meals planned around special occasions (festivals, parties) add joy, festivity, and cultural significance to family gatherings.
5. Variety and Digestibility: Seasonal changes dictate body needs; for instance, light cooling foods in summer and heavier warming foods in winter, which improves digestion.

Teacher's Note:
a) Divide the answer into points addressing both seasonality and occasions.
b) Emphasize economic and nutritional advantages.

(b) Discuss the importance of appropriate nutrition during adolescence. [5 Marks]

Answer:
1. Rapid Growth Spurt: Adolescence is marked by rapid skeletal and muscular growth, requiring high energy and nutrient intake.
2. Hormonal Changes and Sexual Maturation: Proper nutrition supports physiological changes and the development of reproductive systems.
3. Prevention of Deficiencies: Adequate intake of iron prevents anemia (especially crucial for adolescent girls), and calcium builds peak bone mass to prevent osteoporosis later in life.
4. Cognitive Development and Energy: Good nutrition fuels brain development, concentration, and high physical activity levels required for studies and sports.
5. Establishing Lifelong Habits: Healthy eating habits formed during adolescence lay the foundation for long-term health and chronic disease prevention in adulthood.

Teacher's Note:
a) Highlight rapid growth and puberty.
b) Mention specific nutritional needs like iron and calcium.

(c) List five ways by which time, energy and money can be saved during meal planning. [5 Marks]

Answer:
1. Advance Planning: Planning weekly menus in advance avoids impulsive buying and last-minute expensive food orders.
2. Bulk Purchasing: Buying staple food items in bulk when prices are low saves money and shopping trips.
3. Proper Kitchen Layout: Organizing ingredients and utensils efficiently reduces physical movement and saves time and energy.
4. Utilizing Leftovers Creatively: Reusing cooked food creatively into new dishes prevents food wastage and saves preparation time.
5. Use of Time-Saving Gadgets: Utilizing modern appliances like pressure cookers, mixers, and microwaves speeds up cooking and conserves energy.

Teacher's Note:
a) Ensure all three resources (time, energy, money) are addressed across the points.
b) Practical kitchen management examples score well.

Question 9

Write short notes on: [5 Marks]

(a) Storage of non perishable food [5 Marks]

Answer:
1. Definition: Non-perishable foods (like pulses, grains, sugar, flour, and spices) have a long shelf life and do not spoil easily.
2. Clean Containers: They should be stored in clean, dry, airtight containers to prevent moisture entry.
3. Protection from Pests: Airtight storage protects them from insects, Weevils, rats, and moisture-loving molds.
4. Cool and Dry Place: Storage areas should be cool, dark, and well-ventilated, away from damp walls and direct sunlight.
5. Regular Inspection: Periodic checking and sunning of grains helps prevent infestation and ensures longevity.

Teacher's Note:
a) Define non-perishable items and their storage conditions.
b) Highlight moisture and pest control.

(b) Effect of advertisements on consumers [5 Marks]

Answer:
1. Awareness and Information: Advertisements educate consumers about new products, their uses, features, and price points in the market.
2. Influence on Buying Behavior: Catchy ads create a strong psychological desire, often leading consumers to purchase products they may not actually need.
3. Brand Comparison: They help consumers compare rival products and make informed choices based on quality and price.
4. Misleading Claims: False or exaggerated claims can misguide consumers into buying inferior or harmful products.
5. Economic Impact: Heavy advertising increases the overall cost of products, which is ultimately borne by the consumer.

Teacher's Note:
a) Include both positive (information, choice) and negative (impulse buying, misleading claims) effects.
b) Keep the explanation balanced.

(c) Harmful effects of kesari dal [5 Marks]

Answer:
1. Toxic Compound: Kesari dal (Lathyrus sativus) contains a toxic neurotoxin called BOAA (Beta-N-oxalyl-amino-L-alanine).
2. Paralysis Risk: Regular and prolonged consumption of large amounts of kesari dal leads to a crippling disease of the nervous system known as lathyrism.
3. Symptoms: Lathyrism affects the lower limbs, causing stiffness, weakness, and eventual paralysis in the legs.
4. Vulnerable Group: Young adult males are most commonly and severely affected by this condition.
5. Ban and Adulteration: Due to its severe health hazards, its sale as pure dal is banned, and it is sometimes illegally used as an adulterant in expensive dals like arhar dal.

Teacher's Note:
a) Mention the specific neurotoxin BOAA.
b) Clearly state the disease (lathyrism) and its physical symptoms.

Question 10

(a) Discuss the method of washing a silk saree. [5 Marks]

Answer:
1. Mending and Patching: Inspect the saree and mend any loose threads or tears before washing.
2. Washing Medium: Silk should be washed using the gentle hand-wash method with cold water and mild soap flakes or liquid detergent. Never use harsh alkaline soaps or hot water.
3. Method: Gently squeeze the soap solution through the fabric without scrubbing, twisting, or wringing, as wet silk fibers are weak.
4. Rinsing: Rinse thoroughly in clean cold water until all soap residue is removed. Add a few drops of vinegar to the final rinse to restore luster.
5. Drying and Ironing: Wrap the saree in a clean towel to absorb excess water without wringing. Dry it in shade, and iron on the reverse side while slightly damp using a moderate temperature setting.

Teacher's Note:
a) Emphasize gentle handling and cold water usage, as silk is a delicate protein fiber.
b) Mention vinegar rinse and drying in shade for full credit.

(b) Explain any five consumer rights. [5 Marks]

Answer:
1. Right to Safety: Protection against products, production processes, and services that are hazardous to health or life.
2. Right to be Informed: Access to adequate information about quality, quantity, potency, purity, standard, and price of goods to make an informed choice.
3. Right to Choose: Assured access to a variety of goods and services at competitive prices.
4. Right to be Heard: The right to voice consumer grievances, interests, and concerns in appropriate forums.
5. Right to Seek Redressal: The right to seek legal remedy against unfair trade practices, exploitation, and shoddy goods, including product replacement or compensation.

Teacher's Note:
a) List five recognized consumer rights under the Consumer Protection Act.
b) Provide a brief, accurate explanation for each right.

(c) List any five procedures to be followed in the safe storage of food. [5 Marks]

Answer:
1. Temperature Control: Keep perishable foods in refrigerators at correct low temperatures to slow down bacterial growth.
2. FIFO Rule (First In, First Out): Use older food stocks first and place newly bought items behind them to prevent spoilage and expiry.
3. Container Hygiene: Store food in clean, sterilized, airtight containers to protect from dust, moisture, and pests.
4. Separation of Foods: Keep raw meats and cooked foods separate to avoid cross-contamination of bacteria.
5. Regular Checking: Periodically inspect stored food items and discard any items showing signs of spoilage, foul odor, or mold growth.

Teacher's Note:
a) Focus on temperature, hygiene, and contamination prevention.
b) Mentioning the FIFO rule adds high professional value to the answer.