SAMPLE QUESTION PAPER (2020-2021)

TIME-3 hours CLASS XII HOME SCIENCE(064) M.M-70

GENERAL INSTRUCTIONS-
1.All questions are compulsory.
2.There are total 36 questions.
3.Question paper is divided into three sections-A,B and C.
4.Section A has question no.1to 14 (objective type questions) and are of 1 mark each.
5.Section B has question no. 15 to 21 (case study based multiple choice questions) and are of 1
mark each.
6.Section C has question no.22 to 27 of 2 marks each, question no.28 and 29 of 3 marks each,
question no.30 to 33 of 4 marks each and question no.34 to 36 of 5 marks each .
7.Internal choices are given in some questions.
8.Support your answers with suitable examples wherever required.

SECTION A (OBJECTIVE TYPE QUESTIONS)

S.No. Multiple choice questions Marks

1. Identify the new constituent present in food which was found by researchers 1
that have physiological or biological activity and influence health.
a) Nutraceuticals
b) Medical foods
c) Antioxidants
d) Phytochemicals
OR
Mrs. Verma avoids consuming spinach because of the presence of which
non nutrient constituent in it-
a)Flavonoids
b) Phenols
c)Lactose
d)Oxalates
2. In what way job effectiveness in any work place can be improved? 1
a) Increasing errors
b) Increasing productivity
c)Reducing error
d)Both b) and c)
3. In 1810,_________________ developed the method of canning. 1
a) Louis Pasteur
b) Napoleon Bonaparte
c) Nicolas Appert
 d)Harvey Levenstein
4. You got a job in hotel and your responsibility is to organize, supervise and 1
control all uniformed services. You must be appointed as______________ .
a)Receptionist
b)Lobby Manager
c)Bell captain
d)Telephone operator
OR
You got a job in hotel and your responsibility is to coordinate with front
office for information on departure of guests and gets vacated room cleaned
You must be appointed as_____________________
a)Floor supervisor
b)Room attendant
c)Desk control supervisor
d) Assistant housekeeper
5. Red Ribbon Express project was implemented by NACO, in cooperation with- 1
a) Indian roadways
b) Indian railways
c) Indian airways
d) Indian waterways
6. Match the following- 1
A. Manufactured food i)Lactose free milk
B. Medical food ii)Bread
C. Formulated food iii)Enzymes used in food industry
D. Synthetic food iv) Papad
Pick the correct option-
a)A iv, B i, C ii, D iii
b) A ii, B i, C iv, D iii
c)A iv, B i, C iii, D ii
d)A iii, B ii, C iv, D i
7. Salmonella exists in the intestinal tract of animals, raw milk and eggs but it 1
can be destroyed by-
a)Heating
b)Cooling
c) Refrigeration
d)Deep Freezing
8. __________________ is responsible for planning, organizing and controlling 1
the kitchen operations.
a)Executive chef
b) kitchen steward
c) Chef-de-parties
 d) Deputy chef
Fill in the blanks-
9. The term ____________ was first coined in 1972 by Quebral. 1
OR
___________ is a brief message between radio programmes ,generally in
the form of jingles.
10. The word Ergonomics is derived from two Greek words -------- and ------. 1
11. Identify the craft and name the state in which it is practiced. 1

OR
Identify the painting and name the state where it is popular.

12. Draw the standardized mark found on pure silk garments. 1

13. Predict two benefits of SEWA for local group of women. 1
14. After schooling, your elder sister completed her training in ECCE( early 1
childhood care and education).Suggest two wage employment opportunities
available to her.
OR
What two skills should Sudha possess to work as an early child care
professional?
SECTION B (CASE STUDY BASED QUESTIONS)
Malnutrition is the underlying cause of at least 50 per cent of deaths of
children under five years of age. The statistics for nutrition-related problems
in our country reveal an alarming situation:
 Almost one-third of the infants born in India are low birth weight
babies. Low birth weight may have adverse effects throughout their
growing years and may have adverse implications even in adult life.
Low birth weight may even lead to child mortality.
 There is widespread prevalence of growth retardation among
preschoolers (from socio-economically disadvantaged families) and
almost half the children suffer from mild and moderate under
nutrition.
  A large proportion of children (and adults) suffers from micronutrient
deficiencies in varying degrees of severity. The micronutrients of most
concern are iron, zinc, vitamin A, iodine, folic acid, B12.

Q15. Micro nutrient deficiencies are referred as- 1

a) Goitre
b) Hidden Hunger
c) Protein energy malnutrition
d) Anemia

Q16. Which of the following is immediate cause of under nutrition? 1

a)Inadequate dietary intake
b)Inadequate education
c)Inadequate health services
d)Poor sanitation and hygiene

Q17. When the height of the child is less than adequate for age, this is termed as- 1
a)Underweight
b)Stunting
c)Wasting
d)Protein energy malnutrition

Q18. Which of the following is incorrect statement- 1

a)Enlarged thyroid known as goiter is the most common manifestation of
iodine deficiency.
b)Hemoglobin is required for carrying oxygen in the body.
c) Due to Vitamin A deficiency growth of children are adversely affected.
d)Protein deficiency is called as marasmus
Elements of Design are the tools of the Art. These are colour, texture, and
line, shape or form. Colour is all around us in many forms. The identity of the
product is most often attributed to colour. Everyone responds to colour and
has definite preferences. Colour reflects the season, events and the spirit of
people. The choice is affected by culture, tradition, climate, season, occasion
or purely personal reason. Colour is an important part of Fashion. Designers
carefully choose fabric colours to make a definite statement. Colour can be
seen in fabrics in various design forms. Some fabrics may have one uniform
solid colour, while the colour follows the yarn interlacing in others or may be
colored in other patterns.
Which word can be used for brightness of a colour?
Q19. 1
a)Value
 b)Intensity
c)Hue
d)Complementary

Q20. Colours are said to be contrasting if they are _____________.

a)Different in lightness and darkness 1
b)Light in value
c)Dark in value
d)Bright and intense
OR
Yellow-orange, red-orange, and yellow-green are examples of_______.
a)Intermediate or Tertiary colour
b)Secondary colour
c)Primary colour
d)Triadic colour

Q21. Which of the following visual elements is concerned with the shade of a
colour? 1
a) Line
b) Texture
c) Value
d) Size
OR
When white colour is added to any other colour it is called
as_____________ of a colour.
a) Shade
b) Tone
c) Tint
b) Hue
SECTION C
22. “ A healthy environment is a positive work environment”. Write any four 2
ways by which a teacher can create healthy environment in her class.
OR
Write any four personal attributes which should be possessed by an
entrepreneur.
23. Compare two advantages and disadvantages of food /diet based approach 2
used to combat public nutrition problems.
24. Elaborate on the four stages of Guest cycle. 2
OR
 Enlist any four functions of housekeeping department.
25. “ICT is a powerful tool of development communication and informing 2
people.” Support this statement with four reasons.
26. Enumerate any four primary requirements when preparing for a career in 2
the field of care and maintenance of fabrics.
27. Why were children’s homes formed? Indicate the need of three kinds of 2
children’s homes.
28. You have bought a silk fabric to get a frock stitched for your younger sister. 3
Illustrate three different ways to create “Rhythm” in the frock.
29. Why are elderly vulnerable? Give any two reasons to support your answer. 3
Name any two programmes operating in our country for elderly people. Also
tell about two administrative skills required to work with organizations
running for elderly people.
OR
Why were Nehru Yuva Kendras established and list any four programmes
run under these kendras?
30. You are working in a hi-tech laundry of a hotel. 4
a)What four factors will you keep in mind before choosing the process of
washing a fabric?
b) You are using a dryer to dry the washed fabric. Explain the two types of
circulation system in a dryer.
OR
How are the laundry in hospitals different from a hotel?
31. A food hazard can enter/come into the food at any stage of the food chain, 4
therefore, adequate control throughout the food chain is essential. Explain
three ways with two features of each to ensure food safety and quality. Also
state two importance of FSSA,2006.
32. Mr. Anil wants to open up an institution for children. 4
a)Guide him about any four principles given by NCF(2005) to be kept in mind.
b)Which four facilities must be included in the institution for children?
33. Elaborate on eight knowledge and skills required by a personnel involved in 4
food product development.
34. Compare two points of differences between tube feeding and intravenous 5
feeding. And also give three each objectives of diet therapy and role of
clinical nutritionist.
35. During season sale your brother wants to buy geyser on discounted price. 5
Explain him four each responsibilities and rights of consumer in this context.
Also tell him about two features of consumer protection act.
OR
Your friend wants to pursue career in consumer related field . Guide
him/her about five each skills and career opportunities of this field.
36. Your sister wants to go in for a career of fashion designer. Explain her the 5
five stages of fashion cycle.