ISC Class 12 Home Science Board Exam Question Paper 2019 with Solutions

ISC Class 12 Home Science Board Exam Question Paper with Solutions 2019

Part-I (20 Marks)

Question 1. [10 x 2]

(i) Why has solar cooking become popular as a modern method of cooking ? [2 Marks]

Answer:
Solar cooking has become popular as a modern method of cooking due to the rising crisis of non-renewable sources of fuel and energy. It is a cost-effective, natural, easily available, low maintenance, and eco-friendly method of cooking. It has also gained popularity because of growing awareness of environmental issues among the younger generations.

Teacher's Note:
a) Highlight the environmental and economic benefits of renewable energy sources.
b) Ensure keywords like eco-friendly, cost-effective, and energy crisis are included.

(ii) What is meant by pounding ? Give one example of its usage. [2 Marks]

Answer:
Pounding is a technique of particle size reduction of foods usually done by forceful striking in a mortar and pestle. This helps in releasing juices and flavours from the food, and may also help in processing steps like dehulling. Example: Husk removal of seeds and grains like rice, or pounding of meat to release juices and flavors.

Teacher's Note:
a) Define pounding clearly as a mechanical size reduction process.
b) Provide a practical food preparation example to secure full marks.

(iii) State two changes that occur in the nutritive value of food during germination. [2 Marks]

Answer:
1. Germination increases the content of Ascorbic acid (Vitamin C) by 4 to 20 times and that of Riboflavin (Vitamin B2) by 2.5 to 4.5 times.
2. There is a significant reduction in anti-nutritional factors like phytates and trypsin inhibitors that hinder the digestion of proteins, making proteins easily digestible and available to the body.

Teacher's Note:
a) Mention both the increase in vitamins and the reduction of anti-nutritional factors.
b) Exact vitamin multiplication ranges add precision to the answer.

(iv) List any two effects that advertisements have on consumers. [2 Marks]

Answer:
1. Advertisements make a long-lasting impact on consumers' minds by connecting emotionally and creating a memory of the product.
2. It develops confidence among consumers for the product, giving it recognition and acceptance in the market.

Teacher's Note:
a) Focus on psychological and market-related impacts on the buyer.
b) Avoid writing generic answers; specify emotional connection and brand confidence.

(v) Mention two ways of increasing life expectancy of the elderly. [2 Marks]

Answer:
1. Healthcare through regular exercise, monitoring and controlling prevalent medical conditions, taking multivitamin and antioxidant supplements, and scheduling regular health check-ups.
2. Building a positive and happy environment around the elderly, increasing social interaction, and ensuring social acceptance to protect their mental, emotional, and social well-being.

Teacher's Note:
a) Divide the answer into physical health management and psychological/social well-being.
b) Both dimensions are essential for a holistic view of elderly care.

(vi) State one difference between bactericidal and bacteriostatic methods of food preservation. [2 Marks]

Answer:
The bactericidal method kills the bacterial cells and prevents any further growth, whereas the bacteriostatic method only prevents the growth and multiplication of existing bacterial cells without necessarily destroying them.

Teacher's Note:
a) Clearly distinguish between killing microbes (bactericidal) and inhibiting their growth (bacteriostatic).
b) Use precise scientific terminology for full credit.

(vii) Define binge eating disorder. [2 Marks]

Answer:
Binge eating disorder is a serious eating disorder in which a person (usually overweight or obese) frequently craves and consumes large amounts of food while lacking resistance and control over their eating habits.

Teacher's Note:
a) Highlight the compulsive nature and lack of control over food intake.
b) Mention that it frequently leads to overweight or obesity conditions.

(viii) Name any two adulterants commonly found in spices. [2 Marks]

Answer:
1. Cassia in cinnamon.
2. Brick powder in chili powder.

Teacher's Note:
a) Any two correct pairs of spice and its specific adulterant are acceptable.
b) Ensure correct spelling of adulterants such as argemon seeds or lead chromate if chosen.

(ix) State the basic difference between the wet and dry methods of cleaning clothes. [2 Marks]

Answer:
Wet cleaning involves the use of water along with detergents or bleaches, whereas dry cleaning involves the use of non-aqueous chemical solvents instead of water.

Teacher's Note:
a) Contrast the primary medium used in both cleaning processes (water versus chemical solvents).
b) Keep the distinction concise and direct.

(x) State any two common safety measures adopted in the home that help to minimise the risk of electrocution. [2 Marks]

Answer:
1. Keep all electrical circuits properly grounded.
2. Keep all electric appliances and panels away from wet areas and avoid operating them with wet hands.

Teacher's Note:
a) Emphasize earthing/grounding and avoidance of moisture contact with electricity.
b) Safety precautions must be actionable and practical.

Part-II (50 Marks)

Answer any five questions.

Question 2.
Cooking is a means of processing food to make it fit for human consumption. In this context, discuss :
(a) The advantages of using pressure cooker to cook food. [5]
(b) Merits and demerits of cooking food. [5]

Answer:
(a) Advantages of cooking food in a pressure cooker are:
1. Most nutrients are retained during pressure cooking.
2. Foods get optimally cooked. Example: Bengal gram requires pressure cooking to get completely cooked.
3. Natural taste and flavour are retained inside the sealed cooker.
4. It saves considerable time and fuel, making the cooking process easy and quick.
5. It uses less water than conventional boiling methods by utilizing steam under pressure.
6. Multiple food items can be cooked simultaneously using separators.
7. It makes the food sterile and safe by destroying pathogens using steam under high pressure.

(b) Merits of cooking food are:
1. Cooking makes food easily digestible by converting long-chain molecules into short-chain molecules.
2. It destroys anti-nutritional factors that inhibit the availability of nutrients.
3. It helps release many nutrients bound in complexes, making them easily available upon digestion.

Demerits of cooking food are:
1. Cooking destroys heat-sensitive nutrients. Example: Vitamin C.
2. Overcooking of food may lead to the production of carbon compounds that are harmful to health.
3. If the water used for boiling is discarded, water-soluble nutrients and flavours are lost.

Teacher's Note:
a) Ensure both parts (pressure cooker advantages and general cooking merits/demerits) are well balanced.
b) Give concrete examples like Bengal gram or Vitamin C to substantiate points.

Question 3.
(a) Briefly explain the importance of fats, when used during cooking of food. [5]
(b) State five precautions to be taken to minimize loss of nutrients during cooking. [5]

Answer:
(a) Importance of fats when used for cooking food are:
1. Fats act as an excellent medium of heat transfer.
2. They ensure that food is evenly cooked on all sides, both inside and out, as fat penetrates food particles and coats them thoroughly.
3. Fats make fat-soluble vitamins (A, D, E, and K) available to the body for absorption.
4. Fats also make beneficial non-nutrients like carotenoids and lycopene available to the body.
5. Fats add to the calorific value of food, making it more nourishing and energy-dense.

(b) Precautions to minimize the loss of nutrients during cooking are:
1. Do not discard the water used for boiling foods like vegetables, chicken, legumes, and rice.
2. Reuse the water used for boiling foods to knead dough or prepare soups and curries.
3. Utilize pressure cooking, steaming, or microwave cooking, which retain more nutrients than conventional boiling.
4. Avoid overcooking foods (such as toasting bread or chapatis for too long) to prevent nutrient degradation.
5. Cut vegetables and fruits only at the time of cooking or consumption to prevent oxidative and water-soluble nutrient loss.

Teacher's Note:
a) Explain the chemical role of fats in heat transfer and vitamin absorption clearly.
b) List practical kitchen precautions systematically for part (b).

Question 4.
(a) Discuss any five steps to ensure safety in the kitchen. [5]
(b) Define the term, quality. Give any four reasons for considering food to be of poor quality. [5]

Answer:
(a) Five steps to ensure kitchen safety are:
1. Keep LPG cylinders away from electric panels and regularly check for gas leaks.
2. Keep electrical appliances away from wet areas like washing sinks.
3. Keep all electrical circuits and heavy appliances properly grounded.
4. Avoid using appliances with frayed or naked wires, and ensure immediate repair of gas stoves and electrical equipment.
5. Keep fire extinguishers easily accessible and educate family members or workers on their operation during emergencies.

(b) 'Quality' is defined as the optimum standard of a food product as evaluated against legal standards as well as consumer acceptance.
Four reasons to consider a food of low quality are:
1. Infestation of food grains by pests makes them substandard.
2. Off-flavour or odour due to spoilage of food by microorganisms.
3. Uneven size, shape, and damaged physical appearance in vegetables and fruits.
4. Presence of extraneous materials such as hair, pins, stones, or thread in the food.

Teacher's Note:
a) Kitchen safety points should cover fire, gas, and electrical hazards.
b) Ensure the definition of quality includes both regulatory compliance and consumer standards.

Question 5.
(a) List five advantages of food preservation with suitable examples. [5]
(b) Discuss any five points to be kept in mind in order to retain the nutritive value of green vegetables. [5]

Answer:
(a) Five advantages of food preservation are:
1. Non-seasonal foods become available year-round due to preservation (Ex. pineapple candies).
2. Preservation of certain seasonal fruits (Ex. mango, amla) can enhance culinary utility and variety.
3. It prevents the spoilage of bulk produce and ensures food availability during droughts or emergencies (Ex. dehydrated vegetables or biscuits).
4. It makes cooking easier, faster, and more convenient (Ex. frozen peas/corn).
5. It adds variety to daily diets through preserved products like sauces, pickles, and jams.

(b) Five ways to retain the nutritive value of green leafy vegetables are:
1. Do not chop leaves long before cooking time, as water-soluble nutrients are lost during storage.
2. Blanch the leaves and cook them only to the optimum point to prevent losses of heat-labile nutrients.
3. Use leaves when fresh, as they tend to lose nutritional benefits during prolonged storage.
4. Cover the cooking pan with a lid to prevent nutrient loss through steam vaporization.
5. Use only the required amount of water for cooking and reuse that water in soups or curries.

Teacher's Note:
a) Give clear commercial or domestic examples for each advantage in part (a).
b) Focus strictly on green leafy vegetables for part (b) guidelines.

Question 6.
(a) Explain any five non-nutritional factors to be kept in mind while planning a meal for the family. [5]
(b) Discuss any five factors to be observed while preparing a special diet for a diabetic patient. [5]

Answer:
(a) Five non-nutritional factors (antinutrients/toxins) to be kept in mind before planning a meal are:
1. Glucosinates present in broccoli, cabbage, radishes, and cauliflower prevent iodine uptake, potentially causing thyroid dysfunction.
2. Protease inhibitors (trypsin inhibitors) in soybeans inhibit digestive enzymes like trypsin and pepsin, hindering protein digestion.
3. Lipase inhibitors found in some algae, soybeans, and wheat interfere with human pancreatic lipase, affecting lipid hydrolysis.
4. Phytic acid present in nuts and seeds binds to essential minerals like calcium and iron, making them unavailable for absorption.
5. Amylase inhibitors found in various beans prevent the enzymatic breakdown of starches into simple sugars.

(b) Five factors to remember while preparing a special diet for a diabetic patient are:
1. Avoid added sugars and sweet fruits such as mango, banana, and sapota.
2. Avoid foods containing trans fats and saturated fats; instead, include sources rich in polyunsaturated fatty acids.
3. Replace processed, deep-fried snacks and bakery items with fresh-cut salads, approved fruits, nuts, and puffed cereals.
4. Replace refined and polished cereal products with whole-grain cereals.
5. Include a variety of protein-rich foods such as paneer, eggs, and boiled legumes.

Teacher's Note:
a) Non-nutritional factors refer to naturally occurring toxic or inhibitory substances in foods.
b) Diabetic diet planning must emphasize low glycemic index choices and controlled carbohydrate intake.

Question 7.
(a) Explain any five causes of delinquency among adolescents. [5]
(b) Describe the role of parents in guiding adolescents. [5]

Answer:
(a) Five causes of delinquency among adolescents (juvenile crime) are:
1. Substance abuse, including drugs and alcohol addiction.
2. Faulty parenting styles characterized by harsh, inconsistent, or abusive punishment.
3. Influence of deviant peer groups and incorrect selection of friends leading to unlawful acts.
4. Social labelling and stigmatization at a young age, leading to negative personality adjustments.
5. Economic hardship and social deprivation forcing adolescents into criminal behavior.

(b) Role of parents in guiding adolescents are:
1. Parents should spend sufficient time listening to and understanding the adolescent's fears, concerns, and viewpoints.
2. They should maintain a positive approach in communication by offering friendly and constructive advice.
3. They should show acceptance, unconditional positive regard, and respect for the adolescent's growing individuality.
4. They need to be sensitive and responsive to all children in the family, including adolescents of different ages and genders.
5. They should provide clear guidance and direction proactively so adolescents do not seek information from unreliable sources.

Teacher's Note:
a) Adolescent delinquency is caused by a mix of psychological, social, and environmental triggers.
b) Parental guidance should highlight active listening, empathy, and positive reinforcement.

Question 8.
(a) Explain the steps involved in the laundering of woollen garments. [5]
(b) Discuss any five points to be kept in mind while storing expensive and delicate clothes. [5]

Answer:
(a) Steps involved in laundering woollen garments are:
1. Mix the required amount of a mild wool-washing liquid in a bucket of cold water. Soak the woollen garment for 15 to 20 minutes.
2. Gently agitate and softly squeeze the garment with your hands to remove dirt; never scrub vigorously.
3. Rinse thoroughly under cold water to remove all soap residues.
4. Gently press excess water out; do not twist, squeeze, wring, or drip dry.
5. Dry flat by spreading the garment in its natural shape on a clean towel over a flat drying rack.

(b) Five points to be kept in mind while storing expensive and delicate garments are:
1. Ensure ample ventilation and sunlight in the storage room and wardrobe to prevent dampness.
2. Avoid storing them in plastic bags; instead, use muslin or tissue cloth bags to allow air circulation and prevent fungal growth.
3. Place tissue paper between folds of knitted, beaded, and lacy garments to prevent fabric snagging and tangles.
4. Use smooth plastic or padded wooden hangers to maintain garment shape, avoiding wire hangers that rust and distort fabric.
5. Store clean clothes separately from worn garments to prevent pest infestation, and use natural repellents like cedar or lavender oil sachets.

Teacher's Note:
a) Emphasize cold water washing and flat drying for woollens to prevent shrinkage.
b) Storage precautions should cover proper ventilation, container materials, and hanger selection.

Question 9.
Write short notes on any two of the following :
(a) Role of Agmark as a standardised mark. [5]
(b) Stages of cognitive development during adolescence. [5]
(c) Disposal of household wastes to maintain sanitation. [5]

Answer:
(a) Role of Agmark as a standardized mark:
Agmark stands for Agricultural Marking, certified by the Government of India through its agency, the Directorate of Marketing and Inspection (DMI). Although it is largely a voluntary certification, it protects farmers from exploitation and assures consumers of product quality and purity. Currently, Agmark covers guidelines and quality parameters for over 220 agricultural and allied commodities, including pulses, cereals, essential oils, vegetable oils, fruits, and spices. It operates testing laboratories across the country to analyze chemical, microbiological, and adulterant parameters.

(b) Stages of cognitive development during adolescence:
1. Early Adolescence: Thinking becomes more complex with improved logical reasoning, focusing heavily on personal decision-making across home, peer groups, and school environments.
2. Middle Adolescence: Abstract thinking emerges, causing adolescents to become deeply concerned with philosophical, moral, and futuristic concepts.
3. Late Adolescence: Complex thinking processes mature, balancing self-centred concepts with broad global issues such as justice, politics, history, and social responsibility.

(c) Disposal of house-waste to maintain sanitation:
The principle of Reduce, Reuse, and Recycle forms the foundation of sustainable household waste management:
1. Reduce the use of single-use plastics and paper by shifting to cloth bags and durable containers.
2. Reuse items creatively, such as repurposing old clothes into dusters or art pieces.
3. Segregate waste effectively and donate usable goods to the needy.
4. Implement vermicomposting at home to convert biodegradable wet kitchen waste into organic manure.

Teacher's Note:
a) For short note questions, ensure all major sub-headings or developmental stages are clearly defined.
b) Give well-structured points covering official functions (Agmark), psychological phases (cognitive stages), or practical waste management techniques.