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Home Science (Theory) Specimen Paper 2024-2025 ISC (Arts) Class 12 Question Paper Solution

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Home Science (Theory) [Specimen Paper]
Marks: 70 CISCE
ISC (Arts)

Academic Year: 2024-2025
Date: एप्रिल 2025
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  1. You are allowed an additional 15 minutes for only reading the question paper.
  2. You must NOT start writing during reading time.
  3. This question paper has 7 printed pages. 
  4. It is divided into three sections and has 12 questions in all.
  5. All questions are compulsory. Answer all questions. 
  6. Section A has fourteen subparts which are very short answer questions. Each question carries 1 mark.
  7. While attempting Multiple Choice Questions in Section A, you are required to write only ONE option as the answer.
  8. Section B has seven questions which are short answer questions. Each question carries 4 marks.
  9. Section C has four questions which are long answer questions. Each question carries 7 marks.
  10. Internal choices have been provided in two questions in Section B and in one question in Section C.
  11. The intended marks for questions are given in brackets [ ].

SECTION A – 14 MARKS
[14]1
[1]1.i

Radha is a working lady who wants to make tomato purée in bulk and refrigerate it so that it can be used for the gravies made at a later stage. Which method should she deploy to make the tomato purée?

Boiling

Simmering

Blanching

Grilling 

Concept: undefined - undefined
Chapter: [1.01] Techniques and Methods of Cooking
[1]1.ii

Ramesh is used to eating rice for his meals and wants to supplement it to make it wholesome. 

Which one of the following should Ramesh using to make the meal more nutritious?

He should add vegetables to rice. 

He should tie rice in a wet cloth and keep it overnight.

He should grind the rice and kept it overnight.

He should add slaked lime that is, ‘choona’ to the rice.

Concept: undefined - undefined
Chapter: [1.04] Methods of Increasing Nutritive Value of Foods
[1]1.iii | Given below are two statements marked Assertion and Reason. Read the statements carefully and choose the correct option.

Assertion: Crossed cheque is one in which two parallel lines are drawn on the upper left side of the cheque. 

Reason: This cheque cannot be encashed. It can only be deposited in the account of the drawee.

Both Assertion and Reason are true and Reason is the correct explanation for Assertion. 

Both Assertion and Reason are true but Reason is not the correct explanation for Assertion.

Assertion is true and Reason is false.

Both Assertion and Reason are false.

Concept: undefined - undefined
Chapter: [5] Consumer Protection
[1]1.iv | Given below are two statements marked Assertion and Reason. Read the statements carefully and choose the correct option.

Assertion: FSSAI is responsible for framing of regulations to lay down the standards and guidelines for the manufacture of articles of food.

Reason: It has been authorised by international regulatory bodies to enforce the food based regulations. 

Both Assertion and Reason are true and Reason is the correct explanation for Assertion. 

Both Assertion and Reason are true but Reason is not the correct explanation for Assertion.

Assertion is true and Reason is false.

Both Assertion and Reason are false. 

Concept: undefined - undefined
Chapter: [2.03] Simple Methods of Food Preservation
[1]1.v

Raman made a bank transaction to purchase a shirt, but immediate deduction was not made from his bank account. 

Which method of banking did Raman use?

Debit Card

Mobile Banking

Internet Banking

Credit Card 

Concept: undefined - undefined
Chapter: [5] Consumer Protection
[1]1.vi

Choose the correct pair from the following options.

Eastern India - Kantha

Central India - Kasuti

Southern India - Phulkari

Northern India - Kutch

Concept: undefined - undefined
Chapter: [6.02] Cognitive Development and Language
[1]1.vii

Select the odd one from the preliminary cooking terms given below. 

Slicing

Garnishing

Grating

Chopping

Concept: undefined - undefined
Chapter: [1.02] Preliminary Treatment of Foods before Cooking
[1]1.viii

What could be a similarity in stewing and steaming methods of cooking food?

Concept: undefined - undefined
Chapter: [1.01] Techniques and Methods of Cooking

What could be a difference in stewing and steaming methods of cooking food? 

Concept: undefined - undefined
Chapter: [1.01] Techniques and Methods of Cooking
[1]1.ix

Shadow work embroidery made by using herringbone stitch originates from ______.

Concept: undefined - undefined
Chapter: [7] Textiles and Clothing
[1]1.x

Ashley is unwell and has been advised by the doctor to limit the intake of salt, maintain his body weight and indulge in physical exercise regularly. What is Ashley suffering from?

Concept: undefined - undefined
Chapter: [3.02] Factors Affecting Food Selection
[1]1.xi

Name the contaminant used to adulterate mustard oil.

Concept: undefined - undefined
Chapter: [4.02] Food Adulteration
[1]1.xii

Ritesh is an adolescent suffering from an eating disorder. Some of the symptoms of this disorder are fear of gaining weight, eating excessively and using unhealthy methods of losing weight.

Which type of eating disorder is Ritesh suffering from?

Concept: undefined - undefined
Chapter: [6.01] Physical Development During Adolescence
[1]1.xiii

What is the standardisation mark found on a packet of biscuit?

Concept: undefined - undefined
Chapter: [5] Consumer Protection
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[1]1.xiv

Ravi is a young adolescent whose parents allow him to share his views. This makes him self-confident and a wise decision maker in school.

What style of parenting is evident here?

Concept: undefined - undefined
Chapter: [6.01] Physical Development During Adolescence
SECTION B – 28 MARKS
[4]2
[2]2.i

Seema wants to quickly cook a light vegetable curry for her grandmother who is hospitalised. Which method of cooking you think will be suitable to prepare the curry? Why?

Concept: undefined - undefined
Chapter: [1.01] Techniques and Methods of Cooking
[2]2.ii

Briefly discuss any two non-nutritional factors that affect meal planning. 

Concept: undefined - undefined
Chapter: [1.04] Methods of Increasing Nutritive Value of Foods
[4]3
[2]3.i

Rohan works as a Manager in a multinational company and has kept a microwave in his cabin to cook or heat food whenever required. 

With reference to the statement, explain the principles of microwave cooking that makes Rohan use it in his office.

Concept: undefined - undefined
Chapter: [2.03] Simple Methods of Food Preservation
[2]3.ii

How does prolonged cooking of protein rich food render it difficult to digest?

Concept: undefined - undefined
Chapter: [1.01] Techniques and Methods of Cooking
[4]4

Retirement is the time when a person may feel unwanted and isolated, and this could affect the health and emotional well-being. 

In this context, answer the following questions.

  1. Explain how the life expectancy can be increased for a seventy-five year old person.     [2]
  2. Discuss the changes required by the elderly to lead a happy retired life.    [2]
Concept: undefined - undefined
Chapter: [6.04] Perspectives on Adult Development: Meaning of Adulthood
[4]5
[2]5.i

Meena wants to deposit her surplus money in the bank for a higher rate of interest. Keeping in view Meena’s requirement, suggest the type of bank account she should open. Mention any one feature of the account suggested by you. 

Concept: undefined - undefined
Chapter: [5] Consumer Protection
[2]5.ii

Ved and Ahmad made payments at an electronic store. While Ved paid the amount via cheque, Ahmad made his payment by using online banking. Whose payment was swift? Give a reason. 

Concept: undefined - undefined
Chapter: [5] Consumer Protection
[4]6
[4]6.i

Christy with his friends participated in a nationwide cleanliness and sanitation campaign launched by the government of India. Name the campaign and state any three of its features.

Concept: undefined - undefined
Chapter: [6.03] Social and Emotional Development
OR
[4]6.ii

Enumerate any four objectives of the Integrated Child Development Services (ICDS) programme.

Concept: undefined - undefined
Chapter: [3.03] Meal Planning for Various Age Groups
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[4]7
[2]7.i

Discuss the origin and characteristics of Kani shawl.

Concept: undefined - undefined
Chapter: [7] Textiles and Clothing
[2]7.ii

Kathiawar embroidery is colourful, elaborate and lavishly done on the fabric. In this context, briefly explain any three features of Kathiawar embroidery.

Concept: undefined - undefined
Chapter: [7] Textiles and Clothing
[4]8
[4]8.i

Raj brought an immersion rod a few days back which stopped functioning. He went back to the shopkeeper and wanted the item to either be replaced or rectified by the shop. But the shopkeeper refused to entertain Raj’s plea and asked him to leave his shop. 

Which consumer right of Raj was violated? Enumerate any three responsibilities of a consumer in such situations.

Concept: undefined - undefined
Chapter: [5] Consumer Protection
OR
[4]8.ii

While purchasing groceries in the local market, Radha realises that the same item is priced differently in every shop.

In the above context, explain the causes of price variation faced by Radha.

Concept: undefined - undefined
Chapter: [5] Consumer Protection
SECTION C – 28 MARKS
[7]9
[1]9.i

Name any two products which are made using Ikat fabric.

Concept: undefined - undefined
Chapter: [7] Textiles and Clothing
[3]9.ii

What type of colours and motifs are used on Ikat fabrics?

Concept: undefined - undefined
Chapter: [7] Textiles and Clothing
[3]9.iii

Describe the technique of making Patola fabric. Mention any two dyes which are commonly used to make Patola fabrics.

Concept: undefined - undefined
Chapter: [7] Textiles and Clothing
[7]10

Priya, thirteen-year old girl, takes packed lunch to school. She notices that her food smells and tastes different by the lunch time. 

  1. Suggest any three criteria of packing lunch to Priya to ensure way that her lunch stays fresh and healthy till the lunch time.     [3]
  2. What kind of utensils should her lunch be packed in?     [2]
  3. Suggest a healthy packed lunch for Priya.     [2]
Concept: undefined - undefined
Chapter: [3.03] Meal Planning for Various Age Groups
[7]11

Raj and Sarita are twins and have just turned thirteen. Both of them experience certain changes in their bodies.

Keeping the above context in view, answer the following questions.

  1. State any two features of external physical changes that Raj and Sarita experience. List any one common physical change in them.     [3]
  2. Explain the role of the endocrine system which causes such changes to take place.     [4]
Concept: undefined - undefined
Chapter: [6.01] Physical Development During Adolescence
[7]12
[7]12.i

Read the passage given below and answer the questions that follow.

Taranpreet is suffering from diabetes and consults a dietician. The dietician makes a diet chart for him.

  1. List any two features of the diet chart made by the dietician.     [2]
  2. Name two food items Taranpreet must avoid. Give a reason.     [2]
  3. Plan a healthy breakfast for Taranpreet.     [3]
Concept: undefined - undefined
Chapter: [3.01] Objectives of Meal Planning. Nutritional Adequacy, Food Groups
OR
[7]12.ii

Aslam enjoys eating rice for his afternoon meals. While cooking rice, he has noticed that it often becomes soft and mushy.

With reference to the above statement answer the following questions:

  1. List the reasons for the texture of the rice becoming soft and mushy.     [3]
  2. State any two dishes made with rice and the methods of cooking used.     [2]
  3. Is parboiled rice nutritious? Justify your answer.     [2]
Concept: undefined - undefined
Chapter: [1.01] Techniques and Methods of Cooking

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CISCE previous year question papers Class 12 Home Science (Theory) with solutions 2024 - 2025

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