ICSE Class 10 Home Science Sample Paper 2023 with Solutions

SECTION A

(Attempt all questions.)

Question 1 [20 Marks]
Choose the correct answer and write the correct option.

(i) __________ colours are preferably used in kitchen ceiling to counteract the heat of cooking. [1 Mark]
(A) Dark
(B) Light
(C) Rich
(D) Pale

Answer: (B) Light

Light colours reflect light and heat, making the kitchen feel cooler and brighter.

Teacher's Note:
a) Light colours have a high reflectance value which helps in reducing the perceived heat.
b) Students often confuse this with aesthetic preferences rather than thermal and lighting utility.

(ii) Children develop their second set of molars usually around the age of: [1 Mark]
(A) 10 to 12 yrs
(B) 11 to 12 yrs
(C) 12 to 13 yrs
(D) 13 to 14 yrs

Answer: (C) 12 to 13 yrs

The second permanent molars typically erupt around 12 to 13 years of age.

Teacher's Note:
a) Permanent teeth milestones are crucial indicators of child development in home science.
b) Do not confuse the second molar with the first molar which erupts around 6 years of age.

(iii) __________ is a writing disability where people find it difficult to form letters and write within the consistent time. [1 Mark]
(A) Dyscalculia
(B) Dysgraphia
(C) Dyslexia
(D) ADHD

Answer: (B) Dysgraphia

Dysgraphia is a neurological learning disability that affects written expression.

Teacher's Note:
a) Dyscalculia relates to numbers, and dyslexia relates to reading difficulties.
b) Ensure precise memorisation of the terms associated with various learning disabilities.

(iv) Perishable food can be kept at room temperature for upto __________ days. [1 Mark]
(A) 1 to 2
(B) 4 to 5
(C) 8 to 10
(D) 12 to 14

Answer: (A) 1 to 2

Perishable foods spoil quickly and generally last only 1 to 2 days at room temperature.

Teacher's Note:
a) Perishable items include milk, meat, fresh fruits, and cooked vegetables.
b) Students must remember that perishable items require immediate refrigeration or preservation.

(v) The eligibility criteria for PMUY scheme are: [1 Mark]
(A) children [5 to 10 yrs]
(B) young adolescent girls [5 to 10 yrs]
(C) women [18 yrs and above]
(D) young adolescent boys

Answer: (C) women [18 yrs and above]

Pradhan Mantri Ujjwala Yojana (PMUY) provides LPG connections to adult women from below poverty line families.

Teacher's Note:
a) PMUY targets women from economically weaker sections to reduce health hazards of biomass fuel.
b) Note the minimum age criteria of 18 years and above for the beneficiary woman.

(vi) Puppets are used in theater or performance, one worn like gloves is called __________. [1 Mark]
(A) finger puppet
(B) stick puppet
(C) shadow puppet
(D) hand puppet

Answer: (D) hand puppet

A hand puppet (or glove puppet) is manipulated with hands fitted inside the garment.

Teacher's Note:
a) Hand puppets are effective communication aids for community development and child education.
b) Differentiate between glove/hand puppets and string or rod puppets clearly.

(vii) Gum Arabic is used to provide crispness to: [1 Mark]
(A) rubber coated fabrics
(B) cotton fabrics
(C) jute fabrics
(D) silk fabrics

Answer: (D) silk fabrics

Gum Arabic is a traditional stiffening agent used specifically for delicate fabrics like silk.

Teacher's Note:
a) Different fabrics require specific stiffening agents; gum arabic/gelatin is ideal for silk.
b) Do not confuse it with starch which is primarily used for cotton and linen.

(viii) Agents used for cleaning made from chemicals are called __________. [1 Mark]
(A) water
(B) detergent
(C) reetha nut
(D) shikakai

Answer: (B) detergent

Synthetic detergents are cleaning agents manufactured from chemical compounds.

Teacher's Note:
a) Reetha and shikakai are natural cleaning agents, whereas detergents are synthetic.
b) Understand the chemical nature and surfactant action of detergents in laundering.

(ix) The best examples of food items preserved with sugar are: [1 Mark]
(A) Jam and Jellies
(B) Dried fruits
(C) Sauces
(D) Banana Chips

Answer: (A) Jam and Jellies

High concentration of sugar acts as a preservative in jams and jellies by binding water molecules.

Teacher's Note:
a) Sugar preservation requires a concentration of at least 68 percent to prevent microbial growth.
b) Dried fruits use dehydration, while sauces use salt, vinegar, or chemical preservatives.

(x) The ironing temperature of silk is: [1 Mark]
(A) 100 F
(B) 110 F
(C) 150 F
(D) 250 F

Answer: (C) 150 F

Silk requires a low to moderate temperature (around 150 F or lower) to prevent scorching.

Teacher's Note:
a) Protein fibres like silk and wool are sensitive to high heat and alkaline conditions.
b) Always check the ironing temperature guidelines specific to each fabric type.

(xi) Bluing is a method in laundry adopted for: [1 Mark]
(A) Silk Fabrics
(B) White Cotton Clothes
(C) Cotton Clothes
(D) Woollen Garments

Answer: (B) White Cotton Clothes

Bluing agents are added to the final rinse of white cotton clothes to counteract yellowish tint.

Teacher's Note:
a) Bluing imparts a slight blue tint that makes white fabrics appear brighter to the human eye.
b) It is specifically used for white cotton and linen garments, not colored or delicate silk/wool.

(xii) DWRA is a scheme for the upliftment of: [1 Mark]
(A) Adolescent boys
(B) Unemployed youth
(C) Development of urban youth
(D) Development of women and child in rural areas

Answer: (D) Development of women and child in rural areas

Development of Women and Children in Rural Areas (DWCRA / DWRA) focuses on rural women and children.

Teacher's Note:
a) DWCRA was introduced as a sub-scheme of IRDP to provide self-employment opportunities to rural women.
b) Memorise the full form and core objective of major governmental welfare schemes.

(xiii) Examples of chemical preservatives are: [1 Mark]
(A) Spices and sugars
(B) Oil and water
(C) Lemon and vinegar
(D) Sodium benzoate and potassium metabisulphite

Answer: (D) Sodium benzoate and potassium metabisulphite

Sodium benzoate and potassium metabisulphite are standard chemical food preservatives.

Teacher's Note:
a) Spices, sugar, and vinegar are natural or traditional preservatives.
b) Chemical preservatives inhibit microbial growth and extend shelf life effectively.

(xiv) Maltreatment to children is called: [1 Mark]
(A) Human trafficking
(B) Child abuse
(C) Female infanticide
(D) Carbon footprints

Answer: (B) Child abuse

Child abuse refers to any form of maltreatment or neglect of a child by an adult or caregiver.

Teacher's Note:
a) Child abuse includes physical, emotional, sexual abuse, and neglect.
b) Distinguish clearly between general terms like trafficking, abuse, and infanticide.

(xv) Concise and visually appealing document is called a: [1 Mark]
(A) Brochure
(B) Pamplet
(C) Flyer
(D) Leaflet

Answer: (A) Brochure

A brochure is an informative and visually appealing folded paper document used for advertising.

Teacher's Note:
a) Brochures provide detailed overviews in a structured, multi-page or folded layout.
b) Pay attention to spelling and definitions of various communication media.

(xvi) The amount of starch applied to a fabric depends upon: [1 Mark]
(A) coloured or white clothes.
(B) dirty or clean clothes.
(C) amount of stiffeners the user desires.
(D) the yellowness of the fabric.

Answer: (C) amount of stiffeners the user desires

The stiffness and crispness level of a fabric depends on personal preference and garment requirements.

Teacher's Note:
a) Different garments require light, medium, or heavy stiffening based on user needs.
b) Starching enhances appearance and prevents dirt penetration into fabric fibres.

(xvii) The agents used to make fabrics whiter are called: [1 Mark]
(A) Starch
(B) Gum Water
(C) Laundry reagents
(D) Optical brighteners

Answer: (D) Optical brighteners

Optical brighteners absorb UV light and re-emit blue light, making fabrics appear whiter.

Teacher's Note:
a) Optical brighteners are incorporated in modern laundry detergents.
b) They differ from bleaching agents as they do not chemically destroy stains but alter light reflection.

(xviii) The disadvantage of convenience food is: [1 Mark]
(A) they are easy to prepare.
(B) they are handy during travelling.
(C) they have increased shelf life.
(D) they are heavily processed and have lost much of their nutritive content.

Answer: (D) they are heavily processed and have lost much of their nutritive content

Convenience foods often contain high sodium, preservatives, and lack essential nutrients due to processing.

Teacher's Note:
a) Ease of preparation and long shelf life are advantages, not disadvantages.
b) Understand both nutritional and economic pros and cons of processed foods.

(xix) The disadvantage of a readymade garments is: [1 Mark]
(A) no Tailoring required.
(B) labels are provided for care instruction.
(C) the final products has latest trends and style.
(D) commonly available patterns as they produced in bulk.

Answer: (D) commonly available patterns as they produced in bulk

Readymade garments lack uniqueness because they are mass-produced in standard sizes and designs.

Teacher's Note:
a) Mass production leads to lack of individuality and potential fitting issues.
b) Time-saving and no tailoring required are advantages of readymade clothes.

(xx) Budget can be maintained in meal planning by: [1 Mark]
(A) making the meals palatable.
(B) the ability to source food with higher nutrients through alternative cheap and economical sources.
(C) catering to the nutritional needs of the family.
(D) providing a satiety value to the food.

Answer: (B) the ability to source food with higher nutrients through alternative cheap and economical sources

Smart budgeting in meal planning involves choosing nutrient-dense yet economical food substitutes.

Teacher's Note:
a) Palatability and satiety ensure acceptability, but economic substitution controls the budget.
b) Meal planning must balance nutritional adequacy with financial constraints.

Question 2 [20 Marks]
Answer all the questions:

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

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

Teacher's Note:
a) Budgets are categorized based on the relationship between income and expenditure.
b) Mention clear economic terms like surplus, deficit, and balanced budget.

(ii) List any two ways of taking care of carpets. [2 Marks]

Answer:
1. Regular vacuum cleaning to remove dust and grit.
2. Immediate spot cleaning of spills to prevent permanent staining.

Teacher's Note:
a) Regular maintenance extends the life of floor coverings.
b) Avoid harsh chemical rubbing on woollen or delicate carpets.

(iii) Define the term cognitive development. [2 Marks]

Answer:
Cognitive development refers to the progressive growth of a child's ability to think, reason, learn, remember, and solve problems.

Teacher's Note:
a) It encompasses intellectual processes from infancy through adolescence.
b) Mention keywords like thinking, reasoning, and problem-solving for full marks.

(iv) List any two learning disability seen amongst preschoolers. [2 Marks]

Answer:
1. Dyslexia (reading and language processing difficulty).
2. Dyspraxia (developmental coordination disorder affecting fine/gross motor skills).

Teacher's Note:
a) Early identification helps in providing targeted remedial intervention.
b) Ensure correct spelling of medical and educational terms.

(v) List any two charcteristics of a balanced diet. [2 Marks]

Answer:
1. It provides all essential nutrients in correct proportions according to age, sex, and activity level.
2. It includes an adequate amount of dietary fibre and water for proper digestion.

Teacher's Note:
a) A balanced diet meets both quantitative and qualitative nutritional requirements.
b) Emphasize proportion and adequacy in the answer.

(vi) List two ways of incorporating variety in meal planning. [2 Marks]

Answer:
1. Varying the methods of cooking (e.g., baking, boiling, steaming, frying).
2. Using a variety of colors, textures, and flavors in dishes.

Teacher's Note:
a) Variety prevents monotony and stimulates appetite.
b) Sensory appeal is a core principle of menu planning.

(vii) State any two precautionary measures to be taken while ironing silk clothes. [2 Marks]

Answer:
1. Iron silk at a low temperature setting to prevent scorching.
2. Iron the garment on the wrong side or use a pressing cloth.

Teacher's Note:
a) Silk is a delicate protein fibre sensitive to excessive heat.
b) Mentioning temperature control and pressing cloth secures full credit.

(viii) List any two factors to be kept in mind while starching a cotton dress. [2 Marks]

Answer:
1. The desired stiffness level required for the garment.
2. Proper straining of the starch solution to avoid lumps and uneven patches.

Teacher's Note:
a) Even distribution of starch ensures a neat finish.
b) Over-starching can make cotton fabrics uncomfortably stiff.

(ix) Briefly explain the term population explosion. [2 Marks]

Answer:
Population explosion refers to the sudden, rapid and dramatic increase in the size of a population over a relatively short period, primarily due to declining death rates and high birth rates.

Teacher's Note:
a) It strains national resources, housing, food supply, and employment.
b) Mention the imbalance between birth and death rates for complete accuracy.

(x) State any two roles of communication aid. [2 Marks]

Answer:
1. They make the message clear, engaging, and easy to understand.
2. They capture attention and enhance retention of information among the audience.

Teacher's Note:
a) Communication aids include audio-visual tools, charts, puppets, and flashcards.
b) Focus on clarity and audience engagement in community education contexts.

SECTION B

(Answer any four questions from this Section.)

Question 3 [15 Marks]

(i) Explain any five reasons for savings. [5 Marks]

Answer:
1. Emergency fund: Savings provide financial security during unexpected crises such as medical emergencies, accidents, or sudden job loss.
2. Future goals and investments: Savings enable families to fund major long-term goals like purchasing a house, children's higher education, or marriage.
3. Retirement security: Systematic savings ensure a steady income and financial independence after retirement when active earning ceases.
4. Purchasing expensive assets: Accumulating savings allows individuals to buy high-cost consumer durables or property without falling into heavy debt traps.
5. Earning interest: Money kept in savings accounts or financial instruments generates additional income through interest or dividends.

Teacher's Note:
a) Savings form the bedrock of family financial management.
b) Students must explain each reason clearly with appropriate examples.

(ii) Discuss any five factors to be kept in mind while choosing carpets for the home. [5 Marks]

Answer:
1. Purpose and location: High-traffic areas like living rooms require durable, heavy-duty carpets, whereas low-traffic areas can have delicate ones.
2. Fibre composition: Choice between natural fibres (wool, cotton) and synthetic fibres (nylon, polyester) based on durability, maintenance, and budget.
3. Colour and design: The color scheme should harmonize with existing wall paint, furniture, and room lighting; darker shades hide dirt better in busy areas.
4. Ease of maintenance: Carpets should be easy to clean, vacuum, and resistant to staining, especially in homes with children or pets.
5. Budget: The cost of the carpet must align with family finances without compromising essential quality and safety standards.

Teacher's Note:
a) Floor coverings add warmth, acoustic insulation, and aesthetic appeal to interiors.
b) List practical domestic considerations rather than purely artistic points.

(iii) State the significance of lighting and ventilation in a good kitchen. [5 Marks]

Answer:
1. Safety and accident prevention: Proper lighting ensures clear visibility of knives, hot surfaces, and ingredients, reducing the risk of kitchen accidents.
2. Hygiene and sanitation: Adequate light and ventilation prevent dampness, mold growth, and pest infestations, keeping food preparation areas hygienic.
3. Removal of heat and odors: Good ventilation efficiently removes cooking fumes, smoke, grease, and excess heat, maintaining a comfortable working environment for the homemaker.
4. Reduced fatigue: Natural light and fresh air reduce eye strain and physical exhaustion, improving work efficiency and mood.
5. Preservation of food items: Proper air circulation helps prevent premature spoilage of perishable ingredients stored in the kitchen.

Teacher's Note:
a) Kitchen planning prioritizes health, safety, and operational efficiency.
b) Differentiate clearly between natural and artificial lighting/ventilation aspects.

Question 4 [15 Marks]

(i) State any five factors affecting the physical development of a child. [5 Marks]

Answer:
1. Heredity: Genetic makeup inherited from parents plays a fundamental role in determining height, body build, and growth potential.
2. Nutrition: A balanced diet rich in proteins, vitamins, and minerals is essential for proper bone, muscle, and overall bodily growth.
3. Hormonal influences: Proper functioning of endocrine glands (such as pituitary and thyroid glands) regulates growth rates and physical maturation.
4. Health and illness: Chronic illnesses, frequent infections, or diseases can stunt physical growth and delay developmental milestones.
5. Exercise and physical activity: Regular play and physical activity stimulate muscle development, bone strength, and overall physical fitness.

Teacher's Note:
a) Physical development is the most observable aspect of child growth.
b) Emphasize both biological and environmental determinants.

(ii) Discuss the role of a school in the development of a child. [5 Marks]

Answer:
1. Academic and cognitive growth: Schools provide formal education, structured learning environments, and intellectual stimulation.
2. Socialization: Interacting with peers and teachers helps children develop teamwork, sharing, empathy, and social etiquette.
3. Moral and emotional development: Schools inculcate discipline, values, respect for rules, and emotional resilience through group activities and guidance.
4. Physical development: Through sports, physical education, and extracurricular activities, schools promote health, stamina, and motor skills.
5. Personality building: Participation in debates, arts, and leadership roles boosts confidence, self-esteem, and decision-making capabilities.

Teacher's Note:
a) School acts as the second home and primary social institution for a growing child.
b) Cover holistic development domains (cognitive, social, moral, physical).

(iii) List any five symptoms of an ADHD child. [5 Marks]

Answer:
1. Inattention: Difficulty sustaining attention in tasks or play, frequently losing items necessary for activities.
2. Hyperactivity: Constant fidgeting, tapping hands or feet, or inability to remain seated in appropriate situations.
3. Impulsivity: Acting without thinking, blurting out answers before questions are completed, or interrupting others.
4. Easily distracted: Being easily derailed by extraneous stimuli or wandering thoughts during routine tasks.
5. Difficulty in organization: Struggling to follow sequential instructions, manage time, or keep personal belongings orderly.

Teacher's Note:
a) Attention Deficit Hyperactivity Disorder (ADHD) impacts behavioral and academic functioning.
b) Use clinical terminology correctly as outlined in home science curricula.

Question 5 [15 Marks]

(i) State any five reasons for the need of food preservation. [5 Marks]

Answer:
1. Prevention of spoilage: Preserving food inhibits the action of enzymes and microorganisms that cause food to rot.
2. Extending shelf life: It allows seasonal foods to be stored and consumed over extended periods throughout the year.
3. Ensuring food availability: Surplus produce can be preserved to prevent scarcity during famines, droughts, or off-seasons.
4. Easy transportation and storage: Processed and preserved foods take up less space and are easier to transport to distant markets.
5. Increasing dietary variety: Preservation makes diverse foods available regardless of geographical and seasonal limitations.

Teacher's Note:
a) Food preservation is vital for national food security and household economy.
b) List clear functional benefits of preservation techniques.

(ii) List any five factors to be kept in mind while storing perishable food. [5 Marks]

Answer:
1. Temperature control: Perishable items like milk and meat must be stored at low temperatures (refrigeration/freezing) to slow bacterial growth.
2. Hygiene and cleanliness: Storage containers and refrigerators must be thoroughly cleaned to prevent cross-contamination.
3. Separation of raw and cooked foods: Raw meat should be stored below cooked foods to prevent juices from dripping and contaminating ready-to-eat items.
4. FIFO principle (First In, First Out): Older stock should be used first to prevent spoilage and wastage.
5. Proper packaging: Using airtight containers or wrapping materials protects perishable foods from moisture loss, drying, and odors.

Teacher's Note:
a) Perishables spoil rapidly due to high moisture and nutrient content.
b) Emphasize temperature management and hygiene standards.

(iii) State any five hygienic measures to be observed while handling food. [5 Marks]

Answer:
1. Handwashing: Wash hands thoroughly with soap and warm water before handling food and after touching raw meat or waste.
2. Clean utensils and surfaces: Ensure all cutting boards, knives, and countertops are sanitized before and after food preparation.
3. Personal hygiene: Wear clean aprons, tie back long hair, and keep fingernails short and clean while cooking.
4. Avoiding contamination: Cover open food items to protect them from dust, flies, insects, and coughing/sneezing.
5. Safe water usage: Use potable, clean water for washing vegetables, cooking, and preparing beverages.

Teacher's Note:
a) Food hygiene prevents food-borne illnesses and poisoning.
b) Focus on personal habits and environmental cleanliness in the kitchen.

Question 6 [15 Marks]

(i) Explain any five features of the MNREGA Act. [5 Marks]

Answer:
1. Guaranteed employment: Mahatma Gandhi National Rural Employment Guarantee Act guarantees 100 days of wage employment in a financial year to every rural household whose adult members volunteer to do unskilled manual work.
2. Legal right to work: Employment is a legal entitlement; if work is not provided within 15 days of demand, applicants are entitled to an unemployment allowance.
3. Decentralized planning: Gram Panchayats are responsible for planning, approval, and execution of works.
4. Focus on rural assets: Works emphasize water conservation, drought proofing, afforestation, and rural connectivity.
5. Women empowerment: At least one-third of the beneficiaries stipulated under the scheme must be women.

Teacher's Note:
a) MNREGA is a landmark social security and livelihood scheme in rural India.
b) Highlight the legal guarantee of 100 days and women's participation.

(ii) Enlist any five points to be kept in mind while designing a pamphlet. [5 Marks]

Answer:
1. Clear and catchy headline: The title must instantly grab attention and convey the main purpose of the pamphlet.
2. Concise and simple language: Text should be brief, easy to read, and free from complex jargon.
3. Use of visuals and illustrations: Relevant pictures, icons, or graphics enhance visual appeal and aid comprehension.
4. Proper layout and organization: Use bullet points, headings, and logical flow to guide the reader's eye smoothly.
5. Contact information: Clearly display relevant contact details, dates, venues, or helpline numbers at the end.

Teacher's Note:
a) Pamphlets are effective mass communication tools for awareness campaigns.
b) Balance visual and textual elements effectively.

(iii) Discuss any five ways to empower women. [5 Marks]

Answer:
1. Education: Providing universal access to quality education and skill development enhances self-reliance and employability.
2. Economic independence: Promoting self-employment, micro-finance initiatives, and equal job opportunities ensures financial security.
3. Healthcare access: Improving maternal health, nutrition, and general healthcare facilities safeguards women's well-being.
4. Legal rights and safety: Strict enforcement of laws against domestic violence, harassment, and gender discrimination ensures a safe environment.
5. Political participation: Encouraging active involvement and reservations for women in decision-making bodies and governance fosters leadership.

Teacher's Note:
a) Women empowerment is crucial for holistic societal development.
b) Cover educational, economic, legal, and social dimensions.

Question 7 [15 Marks]

Write short notes on the following: (Any five points) [5 Marks]
*(Note: Since the sub-questions in Question 7 are numbered (i) to (iii), all three are answered below as standard short notes.)*

(i) Convenience food. [5 Marks]

Answer:
1. Convenience foods are commercially prepared, processed food items designed for ease of consumption and quick preparation.
2. They save considerable time and effort for working homemakers and busy individuals.
3. Examples include instant noodles, frozen meals, canned soups, and ready-to-bake mixes.
4. While advantageous for time-saving and extended shelf life, they often contain high levels of sodium, preservatives, and additives.
5. Excessive reliance on convenience foods can lead to nutritional deficiencies and health issues.

Teacher's Note:
a) Define convenience foods and give common examples.
b) Weigh both pros (time-saving) and cons (nutrition loss).

(ii) Charcteristics of a good kitchen. [5 Marks]

Answer:
1. Functional layout: It follows the work triangle principle connecting the sink, stove, and refrigerator efficiently.
2. Adequate ventilation and lighting: Ensures removal of smoke, odors, and provides sufficient natural and artificial illumination.
3. Cleanliness and sanitation: Easy-to-clean walls, flooring, and smooth countertops that prevent germ accumulation.
4. Safety features: Proper placement of electrical appliances, fire safety equipment, and secure storage for hazardous cleaning agents.
5. Adequate storage: Well-planned cabinets and pantries for organizing utensils, dry goods, and perishables.

Teacher's Note:
a) A good kitchen maximizes efficiency and minimizes fatigue.
b) Mention the work triangle and hygiene aspects.

(iii) Arrangement and importance of a sink area in the kitchen. [5 Marks]

Answer:
1. Placement: The sink should be positioned between the refrigerator and the cooking range to form an efficient work triangle.
2. Water supply and drainage: It requires an uninterrupted clean water supply and an efficient drainage system to prevent clogging.
3. Counter space: Adequate counter space on both sides is necessary for stacking dirty dishes and draining washed vegetables.
4. Importance in hygiene: It is the primary center for washing food items, utensils, and maintaining kitchen sanitation.
5. Waste disposal: Proximity to a covered dustbin or garbage disposal unit makes cleaning and food preparation seamless.

Teacher's Note:
a) Sink area is the most frequently used zone in kitchen layout planning.
b) Highlight its role in food preparation and sanitation.

Question 8 [15 Marks]

(i) Explain any five steps of laundering a woolen cardigan. [5 Marks]

Answer:
1. Preparation and dusting: Shake the cardigan gently to remove loose dust and check pockets before washing.
2. Kneading and squeezing method: Wash in lukewarm water using mild neutral soap or wool detergent; avoid harsh rubbing or twisting which damages wool fibres.
3. Rinsing: Rinse thoroughly in clean water of the same temperature to remove all soap residues.
4. Water removal (Extraction): Gently press out excess water by rolling the cardigan in a clean towel; never wring or hang it wet.
5. Drying: Dry flat in the shade on a flat surface to maintain its original shape and prevent stretching.

Teacher's Note:
a) Woolen fibres are delicate and shrink or felt easily under hot water and rough handling.
b) Emphasize flat drying and no wringing.

(ii) Discuss any five factors affecting the selection of readymade garments. [5 Marks]

Answer:
1. Purpose and occasion: Clothing should be chosen according to where it will be worn (e.g., formal office wear, casual wear, party wear).
2. Age and gender: Designs, colors, and cuts vary significantly based on whether the garment is for children, adolescents, adults, or the elderly.
3. Fabric quality and comfort: Durability, texture, breathability, and skin-friendliness of the fabric are crucial selection criteria.
4. Fit and size: Proper fit ensures comfort, good posture, and aesthetic appeal.
5. Budget and cost: Price must align with the consumer's purchasing power and the expected durability of the garment.

Teacher's Note:
a) Smart garment selection balances comfort, utility, and economics.
b) Cover practical domestic considerations.

(iii) List any five benefits of using detergents in the laundering of clothes. [5 Marks]

Answer:
1. Superior cleaning action: Detergents lower the surface tension of water, penetrating fabrics easily to lift dirt and grease.
2. Effective in hard water: Unlike traditional soap, synthetic detergents do not form insoluble scum in hard water.
3. Versatility: They are available in various formulations suitable for delicate silks, woolens, and heavy cottons.
4. Presence of additives: Modern detergents contain enzymes, optical brighteners, and bleaching agents that enhance stain removal and whiteness.
5. Quick dissolving: They dissolve rapidly in both cold and warm water, ensuring efficient washing.

Teacher's Note:
a) Synthetic detergents have largely replaced traditional soaps in modern laundry.
b) Highlight hard water performance and additive benefits.