MBOSE Class 12 Question Paper 2025 for Home Science

Meghalaya Board of School Education

QUESTION
PAPERS

Total No. of Printed Pages—8
HS/XII/A.Sc/HSc/25

2025

HOME SCIENCE

Full Marks : 70

Time : 3 hours

The figures in the margin indicate full marks for the questions

General Instructions :
(i) Write all the answers in the Answer Script.
(ii) Attempt Part—A (Objective-type Questions) serially.
(iii) Attempt all parts of a question together at one place.

( PART : A—OBJECTIVE )
( Marks : 30 )

A. Choose and write the correct answer : 1×6=6

1. A malpractice which is often adopted for selling
goods like vegetables, cereals, sugar, etc., is

(a) defective weights and measures

(b) black marketing

(c) unfair trade practices

(d) None of the above

/224 [ P.T.O.

( 2 )

2. Implementation of community development
programme on a national scale requires

(a) adoption of consistent policies

(b) specific administrative arrangements

(c) recruitment and training of personnel

(d) All of the above

3. The first step in fibre identification is

(a) microscopic observation

(b) burning test

(c) visual inspection

(d) chemical test

4. _____ is used to draw lines at right angles and it is
also marked in inches and centimeters.

(a) Meter scale

(b) Measuring square

(c) Measuring tape

(d) None of the above

HS/XII/A.Sc/HSc/25/224 [ Contd.

( 3 )

5. 1 gram of carbohydrate yields

(a) 9 calories of energy

(b) 4 calories of energy

(c) 6 calories of energy

(d) 10 calories of energy

6. Which of the following is essential for clotting of
blood?

(a) Vitamin E

(b) Vitamin B 6

(c) Vitamin C

(d) Vitamin K

B. Fill in the blanks : 1×6=6

1. Teaching them the dignity of labour is one of the
specific objectives of _____ club.

2. _____ means the addition or removal of something in
order to lower the quality of a foodstuff.

HS/XII/A.Sc/HSc/25/224 [ P.T.O.

( 4 )

3. Filament fibres are of _____ types.

4. Tea stain is a _____ stain.

5. A _____ diet is one which contains different types of
foods in such quantities and proportions that the
need for all nutrients is adequately met.

6. _____ cooking kills all bacteria and hence the food is
safe and hygienic to eat.

C. Write whether the following statements are True or False :
1×3=3

1. The Applied Nutrition Programme (ANP) is an
educational program in India that aims to improve
nutritional status and address malnutrition.

2. Yarns are fibres laid or twisted by a process called
weaving.

3. The recommended dietary allowance of iron for an
adolescent girl of 16–18 years is 32 mg/d.

HS/XII/A.Sc/HSc/25/224 [ Contd.

( 5 )

D. Match Column—A with Column—B : 1×3=3

Column—A Column—B

1. Mahila Mandal (a) Goitre

2. Sodium hypochlorite (b) Rural employment
programme

3. Iron deficiency (c) Javelle water

(d) Anaemia

E. Write on the following in not more than 5 sentences each :
2×6=12

1. TRYSEM

2. Importance of kitchen gardening

3. Guidelines for stain removal

4. Classification of fibres

5. Disadvantages of cooking

6. Sources of vitamin A

HS/XII/A.Sc/HSc/25/224 [ P.T.O.

( 6 )

( PART : B—DESCRIPTIVE )
( Marks : 40 )

F. Answer any one of the following : 12

1. (a) Explain the broad and specific objectives of
community development. 2½+2½=5

(b) Enumerate the philosophy of community
development. 7

2. (a) Write about consumer rights. 6

(b) Explain the role of voluntary agencies. 6

3. Write short notes on the following :

(a) ICDS 4

(b) Adult education programme 4

(c) Compost making 4
Or

(a) Layout of a kitchen garden 5

(b) Selection of Rabi and Kharif crops 3

(c) Selection of manures 4

HS/XII/A.Sc/HSc/25/224 [ Contd.

( 7 )

G. Answer any two of the following : 7×2=14

1. Differentiate between vegetable fibres and animal
fibres. 3½+3½=7

2. What are the different types of yarns? Explain about
novelty yarns with diagrams. 2+5=7

3. How will you remove the following stains from cotton
fabric?

(a) Ink stain 3

(b) Lipstick stain 2

(c) Curry stain 2

4. What are bleaching agents? Explain the different
types of bleaching agents with examples. 1+6=7

5. Name the different finishing equipments. Explain
each of the finishing equipments with diagrams. 1+6=7

H. Answer any two of the following : 7×2=14

1. Define the following :

(a) Food 1

(b) Nutrition 2

(c) Health 2

(d) Therapeutic diet 2

HS/XII/A.Sc/HSc/25/224 [ P.T.O.

( 8 )

2. What are fat-soluble vitamins? Give one function of
each fat-soluble vitamin. Mention the source of each.
1+4+2=7
Or
Name the sources of vitamin C. Write the functions of
vitamin C in human body and name the diseases
caused by its deficiency. 2+2½+2½=7

3. Classify food according to the five food groups plan. 7
Or
What do you mean by food guide? Explain the food
guide pyramid with figure. 2+5=7

4. What are the causes and preventive measures of
protein-calorie malnutrition? 3½+3½=7

5. Explain the methods of food preparation under the
following heads :

(a) Steaming 2

(b) Deep and shallow frying 2

(c) Pressure cooking 2

(d) Baking 1

HHH

HS/XII/A.Sc/HSc/25/224 K25—650

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