home science 2010

8/7/2019 HOME SCIENCE 2010

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HOME SCIENCE

Attempt all questions in section A and any four questions in section B

SECTION A ( 40 MARKS )

Attempt all questions:

1.a) Explain the term overdrawing. (2 x 5)b) Mention one way to remove :

(i) protein stain (ii) grease stainc) How does activity influence calorie requirement?

d)What is a fixed deposit account?

e) Which colour should be used for the kitchen ceiling? Give a

reason for your answer.

2.a) Name the nutrients to be kept in mind while planning anutritional snack for a school going child.

b) State the principle behind pickling as a method of preservation.c) Differentiate between oxidizing and reducing bleaches.

d) Enumerate the causes of premenstrual stress.

e) What is meant by value of a colour? (2 x 5)

3.a) What is promissory note?b) Define the term family budget.

c) State two advantages of making payments by cheque.

d) What is meant by cognitive development in children?

e) State the importance of savings. (2 x 5)

4.a) Name any two types of patches used in mending of clothes.b) Mention two ways to prevent wastage of food.


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c) Differentiate between junk foods and convenience foods.

d) What is acne? How is it treated?

e) Who is a bully? How should he be dealt with? (2 x 5)

SECTION B

Attempt any four questions.

5.a) Discuss the various methods of applying pressure during theprocess of washing clothes.

b) Explain the significance of starching and bleaching of

garments. What are the precautions that should be taken to

obtain best results during these two processes?

c) State the advantage of dry cleaning over the usual laundering

process. (3 x 5)

6.a) Why is it mandatory to have a sink center in the kitchen?Explain.

b) Mention the factors affecting the selection of fabrics to be used

at home.c) The colour in a room should create the atmosphere desired by

the occupants. Keeping this statement in mind suggest the

application of suitable color in various rooms of the home.

(3 x 5 )

7.a) Suggest some dietary advice to modify the usual diet of awoman to meet the extra need for nutrients during pregnancy.

b) What are perishable food items? How can the technique of lowtemperature be used to preserve them?

c) Suggest an adequate diet for adolescence to meet the nutritive

requirement which reaches the maximum level during this

period. (3 x 5)


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8.a) Mention the characteristics of a well planned meal.b) Discuss the points to be kept in mind while planning a meal for

a preschool child.

c) Describe the following methods of food preservation:

a) Freezing b) Canning (3 x 5)

9.a) What are additional laundry reagents? Classify them and giveatleast two examples of each type.

b) Describe the method of spot cleaning a garment using the dry

cleaning method.

c) State the factors to be considered while choosing carpets for

our room. (3 x 5)

10. a) What are the reasons for food spoilage? What is the need forpreserving food items?

b) Why do fruits and vegetables become limp and soggy after

freezing?

c) State the importance of breakfast in a childs diet. (3 x 5)

home science 2010

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