Download Central Board of Secondary Education (CBSE) Class 10th (10th Board Exam) Home Science Marking Scheme 2021 Model Paper
MARKING SCHEME
S.No. Value Points Marks
1. c. Non vegetarian dishes are the only source of protein in one?s diet.
OR
d. Meals planned should be attractive and appealing.
1
OR
1
2. a. Fibre
OR
c. They are the main source of energy for the body
1
OR
1
3. d. All of the above 1
4. c. Measurement of weighing table 1
5. d. All of the above
OR
a. Unpredictable
1
OR
1
6. c. Rust
OR
a.Dye stain
1
OR
1
7. b.Peak load period 1
8. d.All of the above
OR
d.Missed deadlines
1
OR
1
9. a.Below 5 ? C and above57 ?C 1
10. a.Finger food
OR
d. Light and digestible food
1
OR
1
11. lined ,emptied ?+1/2=1
12. Perishable 1
13. Food handler/Chef
OR
Food Hygiene
1
OR
1
14. As food particles may be caught under these/ring might fall 1
15. a. Exploratory 1
16. c. Physical 1
17. b. Passive 1
18. a .ISI marked 1
19. d. Wooden puzzle
OR
b. Rubber toys
1
OR
1
20. a. Should be destarched and dried in air 1
FirstRanker.com - FirstRanker's Choice
CLASS X HOME SCIENCE (2020-2021)
MARKING SCHEME
S.No. Value Points Marks
1. c. Non vegetarian dishes are the only source of protein in one?s diet.
OR
d. Meals planned should be attractive and appealing.
1
OR
1
2. a. Fibre
OR
c. They are the main source of energy for the body
1
OR
1
3. d. All of the above 1
4. c. Measurement of weighing table 1
5. d. All of the above
OR
a. Unpredictable
1
OR
1
6. c. Rust
OR
a.Dye stain
1
OR
1
7. b.Peak load period 1
8. d.All of the above
OR
d.Missed deadlines
1
OR
1
9. a.Below 5 ? C and above57 ?C 1
10. a.Finger food
OR
d. Light and digestible food
1
OR
1
11. lined ,emptied ?+1/2=1
12. Perishable 1
13. Food handler/Chef
OR
Food Hygiene
1
OR
1
14. As food particles may be caught under these/ring might fall 1
15. a. Exploratory 1
16. c. Physical 1
17. b. Passive 1
18. a .ISI marked 1
19. d. Wooden puzzle
OR
b. Rubber toys
1
OR
1
20. a. Should be destarched and dried in air 1
21. c. Mildew 1
22. a. Vinegar 1
23. a. Silver fish 1
24. d. Argemone 1
25. c. Dropsy 1
26. b.Agmark 1
27. a. Packed and sealed product 1
28. b. One who purchases goods and avails services
29. Four activities in which FSSAI is involved are-
1.Give specific standards and guidelines for food articles
2.Specifies food labeling
3.Collect samples and gets them tested to check for food adulteration
4.It issues licenses to food service operators and registers small shops
5.Any other(Any four)
1/2x4=2
30. Oxidizing bleaches
Oxygen gets liberated and forms a colourless compound on stain
Example-Sunlight/Hydrogen peroxide
Reducing bleaching
Remove oxygen from the stain and make them colourless.
Example-Sodium bisulphate
(Any other example)
OR
Detergents should be preferred over soaps as-
1.Dissolve in cold and hot water
2.Lower the surface tension
3.Donot clog the drain
4.Donot combines with calcium of hard water
5.Any other(Any four)
1+1=2
OR
1/2X4=2
31. Four characteristics of social development of 8 year old child are-
1.Enjoy group activities
2.Become independent
3.Learn to cooperate
4.Satrt sympathizing with others
5.Any other(Any four)
OR
Four motor abilities of 3 year old child are-
1.Skips
2.Balance on tip toe
3.Folds paper
4.Can ride tricycles
5.Any other(Any four)
? x 4= 2
OR
1/2 x 4= 2
FirstRanker.com - FirstRanker's Choice
CLASS X HOME SCIENCE (2020-2021)
MARKING SCHEME
S.No. Value Points Marks
1. c. Non vegetarian dishes are the only source of protein in one?s diet.
OR
d. Meals planned should be attractive and appealing.
1
OR
1
2. a. Fibre
OR
c. They are the main source of energy for the body
1
OR
1
3. d. All of the above 1
4. c. Measurement of weighing table 1
5. d. All of the above
OR
a. Unpredictable
1
OR
1
6. c. Rust
OR
a.Dye stain
1
OR
1
7. b.Peak load period 1
8. d.All of the above
OR
d.Missed deadlines
1
OR
1
9. a.Below 5 ? C and above57 ?C 1
10. a.Finger food
OR
d. Light and digestible food
1
OR
1
11. lined ,emptied ?+1/2=1
12. Perishable 1
13. Food handler/Chef
OR
Food Hygiene
1
OR
1
14. As food particles may be caught under these/ring might fall 1
15. a. Exploratory 1
16. c. Physical 1
17. b. Passive 1
18. a .ISI marked 1
19. d. Wooden puzzle
OR
b. Rubber toys
1
OR
1
20. a. Should be destarched and dried in air 1
21. c. Mildew 1
22. a. Vinegar 1
23. a. Silver fish 1
24. d. Argemone 1
25. c. Dropsy 1
26. b.Agmark 1
27. a. Packed and sealed product 1
28. b. One who purchases goods and avails services
29. Four activities in which FSSAI is involved are-
1.Give specific standards and guidelines for food articles
2.Specifies food labeling
3.Collect samples and gets them tested to check for food adulteration
4.It issues licenses to food service operators and registers small shops
5.Any other(Any four)
1/2x4=2
30. Oxidizing bleaches
Oxygen gets liberated and forms a colourless compound on stain
Example-Sunlight/Hydrogen peroxide
Reducing bleaching
Remove oxygen from the stain and make them colourless.
Example-Sodium bisulphate
(Any other example)
OR
Detergents should be preferred over soaps as-
1.Dissolve in cold and hot water
2.Lower the surface tension
3.Donot clog the drain
4.Donot combines with calcium of hard water
5.Any other(Any four)
1+1=2
OR
1/2X4=2
31. Four characteristics of social development of 8 year old child are-
1.Enjoy group activities
2.Become independent
3.Learn to cooperate
4.Satrt sympathizing with others
5.Any other(Any four)
OR
Four motor abilities of 3 year old child are-
1.Skips
2.Balance on tip toe
3.Folds paper
4.Can ride tricycles
5.Any other(Any four)
? x 4= 2
OR
1/2 x 4= 2
32. Four practices to be followed to keep the kitchen free from pests-
1. Insecticides/pesticides should be sprayed periodically.
2. Drains should have cockroach traps.
3. Windows and doors should be fitted with wire mesh.
4. Floors and walls should be without cracks.
5. Surfaces should be kept free from grease and cleaned
frequently.
6. Any other(Any four)
1/2 x 4 = 2
33. Four ways to simplify work-
1.Dovetailing
2.Use readymade
3.Use labour saving device
4.Avoid doing unnecessary work
5.Any other(Any four)
1/2x4=2
34. Four advantages of meal planning are-
1.Helps to retain ,enhance nutrients and minimize nutrient loss.
2.Helps to make food attractive and appetizing.
3.Helps in saving time, energy and fuel.
4.Helps to plan low cost nutritious meals within the resources.
5.Any other (Any four)
1/2x4=2
35. Two ways with the help of one example to identify an unknown stain
are-
1.Colour-For example, tea stains are brown
2. Feel-For example ,garment becomes stiff with sugar syrup
3.Any other(Any two)
1+1=2
36. Six factors which would influence a time plan-
1. Peak load period
2. Fixed time activities
3. Estimate of time for each activity
4. Demands of family
5. Help available in family
6. Use of labour saving devices.
7. Dovetailing
8. Any other(Any six)
1/x3=6
37. Two reasons for eating balanced diet are-
1.Help to maintain body weight
2. Provides provision of nutrients to withstand lean period.
3.Any other(Any two)
Two food groups missing with its importance-
1.Milk /meat/egg and its product-
It provides protein
1+2=3
1/x2=1
1/2x4=2
FirstRanker.com - FirstRanker's Choice
CLASS X HOME SCIENCE (2020-2021)
MARKING SCHEME
S.No. Value Points Marks
1. c. Non vegetarian dishes are the only source of protein in one?s diet.
OR
d. Meals planned should be attractive and appealing.
1
OR
1
2. a. Fibre
OR
c. They are the main source of energy for the body
1
OR
1
3. d. All of the above 1
4. c. Measurement of weighing table 1
5. d. All of the above
OR
a. Unpredictable
1
OR
1
6. c. Rust
OR
a.Dye stain
1
OR
1
7. b.Peak load period 1
8. d.All of the above
OR
d.Missed deadlines
1
OR
1
9. a.Below 5 ? C and above57 ?C 1
10. a.Finger food
OR
d. Light and digestible food
1
OR
1
11. lined ,emptied ?+1/2=1
12. Perishable 1
13. Food handler/Chef
OR
Food Hygiene
1
OR
1
14. As food particles may be caught under these/ring might fall 1
15. a. Exploratory 1
16. c. Physical 1
17. b. Passive 1
18. a .ISI marked 1
19. d. Wooden puzzle
OR
b. Rubber toys
1
OR
1
20. a. Should be destarched and dried in air 1
21. c. Mildew 1
22. a. Vinegar 1
23. a. Silver fish 1
24. d. Argemone 1
25. c. Dropsy 1
26. b.Agmark 1
27. a. Packed and sealed product 1
28. b. One who purchases goods and avails services
29. Four activities in which FSSAI is involved are-
1.Give specific standards and guidelines for food articles
2.Specifies food labeling
3.Collect samples and gets them tested to check for food adulteration
4.It issues licenses to food service operators and registers small shops
5.Any other(Any four)
1/2x4=2
30. Oxidizing bleaches
Oxygen gets liberated and forms a colourless compound on stain
Example-Sunlight/Hydrogen peroxide
Reducing bleaching
Remove oxygen from the stain and make them colourless.
Example-Sodium bisulphate
(Any other example)
OR
Detergents should be preferred over soaps as-
1.Dissolve in cold and hot water
2.Lower the surface tension
3.Donot clog the drain
4.Donot combines with calcium of hard water
5.Any other(Any four)
1+1=2
OR
1/2X4=2
31. Four characteristics of social development of 8 year old child are-
1.Enjoy group activities
2.Become independent
3.Learn to cooperate
4.Satrt sympathizing with others
5.Any other(Any four)
OR
Four motor abilities of 3 year old child are-
1.Skips
2.Balance on tip toe
3.Folds paper
4.Can ride tricycles
5.Any other(Any four)
? x 4= 2
OR
1/2 x 4= 2
32. Four practices to be followed to keep the kitchen free from pests-
1. Insecticides/pesticides should be sprayed periodically.
2. Drains should have cockroach traps.
3. Windows and doors should be fitted with wire mesh.
4. Floors and walls should be without cracks.
5. Surfaces should be kept free from grease and cleaned
frequently.
6. Any other(Any four)
1/2 x 4 = 2
33. Four ways to simplify work-
1.Dovetailing
2.Use readymade
3.Use labour saving device
4.Avoid doing unnecessary work
5.Any other(Any four)
1/2x4=2
34. Four advantages of meal planning are-
1.Helps to retain ,enhance nutrients and minimize nutrient loss.
2.Helps to make food attractive and appetizing.
3.Helps in saving time, energy and fuel.
4.Helps to plan low cost nutritious meals within the resources.
5.Any other (Any four)
1/2x4=2
35. Two ways with the help of one example to identify an unknown stain
are-
1.Colour-For example, tea stains are brown
2. Feel-For example ,garment becomes stiff with sugar syrup
3.Any other(Any two)
1+1=2
36. Six factors which would influence a time plan-
1. Peak load period
2. Fixed time activities
3. Estimate of time for each activity
4. Demands of family
5. Help available in family
6. Use of labour saving devices.
7. Dovetailing
8. Any other(Any six)
1/x3=6
37. Two reasons for eating balanced diet are-
1.Help to maintain body weight
2. Provides provision of nutrients to withstand lean period.
3.Any other(Any two)
Two food groups missing with its importance-
1.Milk /meat/egg and its product-
It provides protein
1+2=3
1/x2=1
1/2x4=2
2.Vegetables and fruits-
They provide vitamins , minerals and fibre
OR
A balanced meal for the family and categorise food iems included in it
according to food groups-
Meal MENU
LUNCH Rajma
Mix vegetable
Rice
Green salad
Pineapple custard
1.Cereals,millets and tubers-Rice
2.Pulses and Legumes-Rajma
3.Milk and its products-Custard
4.Vegetables and Fruits-Mix vegetable, green salad, Pineapple
5.Fats and sugars-Oil is used in preparation in Rajma and mix
vegetable, Sugar is added in custard
(Any other meal and categorization of food items)
OR
1+2=3
1
2
38. Misleading information-
1.Some products are packaged in similar packets
2.While advertising some manufactures give exaggerated picture of
products
3.Shopkeepers don?t give complete information about the products
4.Labels are not complete
5.Any other(Any four)
1x4=4
39. Comparison of Physical features in a teenage boy and girl-
1. Both Increase in height and weight
2. Both Develop adult size hands and feet.
3. Appearance of acne in both.
4. Growth of hair on underarms and pubic areas in both.
5. Growth of sex organs in both.
6. Voice becomes shrill in females and harsh in males.
7. Development of breasts in females and muscles in males.
8. Any other(Any four)
OR
Emotional characteristics of adolescents-
1. Mood swings
2. Intense emotions
3. Self- conscious
4. Rebellious
5. Casual attitude
1x4=4
OR
1X4=4
FirstRanker.com - FirstRanker's Choice
CLASS X HOME SCIENCE (2020-2021)
MARKING SCHEME
S.No. Value Points Marks
1. c. Non vegetarian dishes are the only source of protein in one?s diet.
OR
d. Meals planned should be attractive and appealing.
1
OR
1
2. a. Fibre
OR
c. They are the main source of energy for the body
1
OR
1
3. d. All of the above 1
4. c. Measurement of weighing table 1
5. d. All of the above
OR
a. Unpredictable
1
OR
1
6. c. Rust
OR
a.Dye stain
1
OR
1
7. b.Peak load period 1
8. d.All of the above
OR
d.Missed deadlines
1
OR
1
9. a.Below 5 ? C and above57 ?C 1
10. a.Finger food
OR
d. Light and digestible food
1
OR
1
11. lined ,emptied ?+1/2=1
12. Perishable 1
13. Food handler/Chef
OR
Food Hygiene
1
OR
1
14. As food particles may be caught under these/ring might fall 1
15. a. Exploratory 1
16. c. Physical 1
17. b. Passive 1
18. a .ISI marked 1
19. d. Wooden puzzle
OR
b. Rubber toys
1
OR
1
20. a. Should be destarched and dried in air 1
21. c. Mildew 1
22. a. Vinegar 1
23. a. Silver fish 1
24. d. Argemone 1
25. c. Dropsy 1
26. b.Agmark 1
27. a. Packed and sealed product 1
28. b. One who purchases goods and avails services
29. Four activities in which FSSAI is involved are-
1.Give specific standards and guidelines for food articles
2.Specifies food labeling
3.Collect samples and gets them tested to check for food adulteration
4.It issues licenses to food service operators and registers small shops
5.Any other(Any four)
1/2x4=2
30. Oxidizing bleaches
Oxygen gets liberated and forms a colourless compound on stain
Example-Sunlight/Hydrogen peroxide
Reducing bleaching
Remove oxygen from the stain and make them colourless.
Example-Sodium bisulphate
(Any other example)
OR
Detergents should be preferred over soaps as-
1.Dissolve in cold and hot water
2.Lower the surface tension
3.Donot clog the drain
4.Donot combines with calcium of hard water
5.Any other(Any four)
1+1=2
OR
1/2X4=2
31. Four characteristics of social development of 8 year old child are-
1.Enjoy group activities
2.Become independent
3.Learn to cooperate
4.Satrt sympathizing with others
5.Any other(Any four)
OR
Four motor abilities of 3 year old child are-
1.Skips
2.Balance on tip toe
3.Folds paper
4.Can ride tricycles
5.Any other(Any four)
? x 4= 2
OR
1/2 x 4= 2
32. Four practices to be followed to keep the kitchen free from pests-
1. Insecticides/pesticides should be sprayed periodically.
2. Drains should have cockroach traps.
3. Windows and doors should be fitted with wire mesh.
4. Floors and walls should be without cracks.
5. Surfaces should be kept free from grease and cleaned
frequently.
6. Any other(Any four)
1/2 x 4 = 2
33. Four ways to simplify work-
1.Dovetailing
2.Use readymade
3.Use labour saving device
4.Avoid doing unnecessary work
5.Any other(Any four)
1/2x4=2
34. Four advantages of meal planning are-
1.Helps to retain ,enhance nutrients and minimize nutrient loss.
2.Helps to make food attractive and appetizing.
3.Helps in saving time, energy and fuel.
4.Helps to plan low cost nutritious meals within the resources.
5.Any other (Any four)
1/2x4=2
35. Two ways with the help of one example to identify an unknown stain
are-
1.Colour-For example, tea stains are brown
2. Feel-For example ,garment becomes stiff with sugar syrup
3.Any other(Any two)
1+1=2
36. Six factors which would influence a time plan-
1. Peak load period
2. Fixed time activities
3. Estimate of time for each activity
4. Demands of family
5. Help available in family
6. Use of labour saving devices.
7. Dovetailing
8. Any other(Any six)
1/x3=6
37. Two reasons for eating balanced diet are-
1.Help to maintain body weight
2. Provides provision of nutrients to withstand lean period.
3.Any other(Any two)
Two food groups missing with its importance-
1.Milk /meat/egg and its product-
It provides protein
1+2=3
1/x2=1
1/2x4=2
2.Vegetables and fruits-
They provide vitamins , minerals and fibre
OR
A balanced meal for the family and categorise food iems included in it
according to food groups-
Meal MENU
LUNCH Rajma
Mix vegetable
Rice
Green salad
Pineapple custard
1.Cereals,millets and tubers-Rice
2.Pulses and Legumes-Rajma
3.Milk and its products-Custard
4.Vegetables and Fruits-Mix vegetable, green salad, Pineapple
5.Fats and sugars-Oil is used in preparation in Rajma and mix
vegetable, Sugar is added in custard
(Any other meal and categorization of food items)
OR
1+2=3
1
2
38. Misleading information-
1.Some products are packaged in similar packets
2.While advertising some manufactures give exaggerated picture of
products
3.Shopkeepers don?t give complete information about the products
4.Labels are not complete
5.Any other(Any four)
1x4=4
39. Comparison of Physical features in a teenage boy and girl-
1. Both Increase in height and weight
2. Both Develop adult size hands and feet.
3. Appearance of acne in both.
4. Growth of hair on underarms and pubic areas in both.
5. Growth of sex organs in both.
6. Voice becomes shrill in females and harsh in males.
7. Development of breasts in females and muscles in males.
8. Any other(Any four)
OR
Emotional characteristics of adolescents-
1. Mood swings
2. Intense emotions
3. Self- conscious
4. Rebellious
5. Casual attitude
1x4=4
OR
1X4=4
6. Any other(Any four )
40.
Four precautions to be adopted while removing the stain are-
1.Remove stain when fresh.
2.Effects of chemical should be tested on a hidden corner of the
fabric.
3.Chemical should be applied from the back of the stained fabric.
4.The stain removal should proceed from simple to complex process.
5.The stain should be worked in a circular movement starting from
outer edge to centre.
6.All the reagents should be neutralized.
7.Any other(Any four)
Four important points to be kept in mind while storing silk scarf are-
1.Place should be dry and clean
2.Put naphthalene balls
3.Scarf should be aired and free from perspiration.
4.Any hole/tear should be mended.
5.Any other(Any four)
OR
Eight precautions to be adopted while removing unknown stain are-
1.Remove the stain when fresh
2. Soak the stain in plain cold water.
3.Then soak it in warm soapy water.
4.Bleach the stain by exposing it to sunlight.
5.Treat the stain with diluted alkaline solution.
6.Treat the stain with diluted acid.
7.Apply oxidizing bleach.
8.Apply reducing bleach.
9.Rinse all the chemicals
10.Any other(Any eight)
2+2=4
1/2x4=2
1/2x4=2
OR
1/2X8=4
41. a. Four ways to reduce physiological fatigue-
1. Taking rest and relax in between continued physical work.
2. Divide work in smaller units.
3. Alternate between heavy and light activities.
4. Use of labour saving devices
5. Division of work amongst family member to reduce load.
6. Any other(Any four)
b. Arjun is not getting and appreciation for the hard work he is doing
in his office because of-
(i) Psychological Fatigue
(ii)Other four reasons for this type of fatigue:
1. Repetitive and boring work.
2. Personal dislike of work.
a.? x 4 = 2
b.1+2= 3
1
?x4=2
FirstRanker.com - FirstRanker's Choice
CLASS X HOME SCIENCE (2020-2021)
MARKING SCHEME
S.No. Value Points Marks
1. c. Non vegetarian dishes are the only source of protein in one?s diet.
OR
d. Meals planned should be attractive and appealing.
1
OR
1
2. a. Fibre
OR
c. They are the main source of energy for the body
1
OR
1
3. d. All of the above 1
4. c. Measurement of weighing table 1
5. d. All of the above
OR
a. Unpredictable
1
OR
1
6. c. Rust
OR
a.Dye stain
1
OR
1
7. b.Peak load period 1
8. d.All of the above
OR
d.Missed deadlines
1
OR
1
9. a.Below 5 ? C and above57 ?C 1
10. a.Finger food
OR
d. Light and digestible food
1
OR
1
11. lined ,emptied ?+1/2=1
12. Perishable 1
13. Food handler/Chef
OR
Food Hygiene
1
OR
1
14. As food particles may be caught under these/ring might fall 1
15. a. Exploratory 1
16. c. Physical 1
17. b. Passive 1
18. a .ISI marked 1
19. d. Wooden puzzle
OR
b. Rubber toys
1
OR
1
20. a. Should be destarched and dried in air 1
21. c. Mildew 1
22. a. Vinegar 1
23. a. Silver fish 1
24. d. Argemone 1
25. c. Dropsy 1
26. b.Agmark 1
27. a. Packed and sealed product 1
28. b. One who purchases goods and avails services
29. Four activities in which FSSAI is involved are-
1.Give specific standards and guidelines for food articles
2.Specifies food labeling
3.Collect samples and gets them tested to check for food adulteration
4.It issues licenses to food service operators and registers small shops
5.Any other(Any four)
1/2x4=2
30. Oxidizing bleaches
Oxygen gets liberated and forms a colourless compound on stain
Example-Sunlight/Hydrogen peroxide
Reducing bleaching
Remove oxygen from the stain and make them colourless.
Example-Sodium bisulphate
(Any other example)
OR
Detergents should be preferred over soaps as-
1.Dissolve in cold and hot water
2.Lower the surface tension
3.Donot clog the drain
4.Donot combines with calcium of hard water
5.Any other(Any four)
1+1=2
OR
1/2X4=2
31. Four characteristics of social development of 8 year old child are-
1.Enjoy group activities
2.Become independent
3.Learn to cooperate
4.Satrt sympathizing with others
5.Any other(Any four)
OR
Four motor abilities of 3 year old child are-
1.Skips
2.Balance on tip toe
3.Folds paper
4.Can ride tricycles
5.Any other(Any four)
? x 4= 2
OR
1/2 x 4= 2
32. Four practices to be followed to keep the kitchen free from pests-
1. Insecticides/pesticides should be sprayed periodically.
2. Drains should have cockroach traps.
3. Windows and doors should be fitted with wire mesh.
4. Floors and walls should be without cracks.
5. Surfaces should be kept free from grease and cleaned
frequently.
6. Any other(Any four)
1/2 x 4 = 2
33. Four ways to simplify work-
1.Dovetailing
2.Use readymade
3.Use labour saving device
4.Avoid doing unnecessary work
5.Any other(Any four)
1/2x4=2
34. Four advantages of meal planning are-
1.Helps to retain ,enhance nutrients and minimize nutrient loss.
2.Helps to make food attractive and appetizing.
3.Helps in saving time, energy and fuel.
4.Helps to plan low cost nutritious meals within the resources.
5.Any other (Any four)
1/2x4=2
35. Two ways with the help of one example to identify an unknown stain
are-
1.Colour-For example, tea stains are brown
2. Feel-For example ,garment becomes stiff with sugar syrup
3.Any other(Any two)
1+1=2
36. Six factors which would influence a time plan-
1. Peak load period
2. Fixed time activities
3. Estimate of time for each activity
4. Demands of family
5. Help available in family
6. Use of labour saving devices.
7. Dovetailing
8. Any other(Any six)
1/x3=6
37. Two reasons for eating balanced diet are-
1.Help to maintain body weight
2. Provides provision of nutrients to withstand lean period.
3.Any other(Any two)
Two food groups missing with its importance-
1.Milk /meat/egg and its product-
It provides protein
1+2=3
1/x2=1
1/2x4=2
2.Vegetables and fruits-
They provide vitamins , minerals and fibre
OR
A balanced meal for the family and categorise food iems included in it
according to food groups-
Meal MENU
LUNCH Rajma
Mix vegetable
Rice
Green salad
Pineapple custard
1.Cereals,millets and tubers-Rice
2.Pulses and Legumes-Rajma
3.Milk and its products-Custard
4.Vegetables and Fruits-Mix vegetable, green salad, Pineapple
5.Fats and sugars-Oil is used in preparation in Rajma and mix
vegetable, Sugar is added in custard
(Any other meal and categorization of food items)
OR
1+2=3
1
2
38. Misleading information-
1.Some products are packaged in similar packets
2.While advertising some manufactures give exaggerated picture of
products
3.Shopkeepers don?t give complete information about the products
4.Labels are not complete
5.Any other(Any four)
1x4=4
39. Comparison of Physical features in a teenage boy and girl-
1. Both Increase in height and weight
2. Both Develop adult size hands and feet.
3. Appearance of acne in both.
4. Growth of hair on underarms and pubic areas in both.
5. Growth of sex organs in both.
6. Voice becomes shrill in females and harsh in males.
7. Development of breasts in females and muscles in males.
8. Any other(Any four)
OR
Emotional characteristics of adolescents-
1. Mood swings
2. Intense emotions
3. Self- conscious
4. Rebellious
5. Casual attitude
1x4=4
OR
1X4=4
6. Any other(Any four )
40.
Four precautions to be adopted while removing the stain are-
1.Remove stain when fresh.
2.Effects of chemical should be tested on a hidden corner of the
fabric.
3.Chemical should be applied from the back of the stained fabric.
4.The stain removal should proceed from simple to complex process.
5.The stain should be worked in a circular movement starting from
outer edge to centre.
6.All the reagents should be neutralized.
7.Any other(Any four)
Four important points to be kept in mind while storing silk scarf are-
1.Place should be dry and clean
2.Put naphthalene balls
3.Scarf should be aired and free from perspiration.
4.Any hole/tear should be mended.
5.Any other(Any four)
OR
Eight precautions to be adopted while removing unknown stain are-
1.Remove the stain when fresh
2. Soak the stain in plain cold water.
3.Then soak it in warm soapy water.
4.Bleach the stain by exposing it to sunlight.
5.Treat the stain with diluted alkaline solution.
6.Treat the stain with diluted acid.
7.Apply oxidizing bleach.
8.Apply reducing bleach.
9.Rinse all the chemicals
10.Any other(Any eight)
2+2=4
1/2x4=2
1/2x4=2
OR
1/2X8=4
41. a. Four ways to reduce physiological fatigue-
1. Taking rest and relax in between continued physical work.
2. Divide work in smaller units.
3. Alternate between heavy and light activities.
4. Use of labour saving devices
5. Division of work amongst family member to reduce load.
6. Any other(Any four)
b. Arjun is not getting and appreciation for the hard work he is doing
in his office because of-
(i) Psychological Fatigue
(ii)Other four reasons for this type of fatigue:
1. Repetitive and boring work.
2. Personal dislike of work.
a.? x 4 = 2
b.1+2= 3
1
?x4=2
3. Low incentives
4. Unfamiliar work
5. Unclear instructions
6. Failure to satisfy demands
7. Any other(Any four)
42. An example for each of factor are-
1.Traditions
Ex-During navratras people restrict onions and garlic.
2.Occassion
Ex-Sweets on Diwali/Cakes on christmas
3.Gender
Ex-Dietary requirement of males is more as compared to females.
4.Occupation
Ex-Individuals who are involved in light work requires lesser calories
as compared to the person doing heavy work.
5.Likes and Dislikes
Ex-If a person dislikes milk it can given be served in the form of
paneer, custard, ice cream, etc.
(Any other example for each factor)
1x5=5
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This post was last modified on 07 March 2021