Uttarakhand Board Class 12 Question Paper 2026 For Home Science

FOR UTTARAKHAND CLASS 12 PREPARATION

Uttarakhand Board
Class 12 Question
Paper 2026 For Home
Science
EXAM YEAR TYPE SUBJECT

Uttarakhand Class 12 2026 Question Paper Home Science

Notes · Sample Papers · Previous Year Papers · Mock Tests

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113 413 (IRI)
2026
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Time : 3 Hours ] . c o [ gaIn : 70 m
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l : There are in all 24 questions in this question paper. All questions
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Directions
compulsory .
(ii) wit ggfq£ffta 3tH rib WBa 3+faa ?I
Marks alloted to the questions are mentioned against them.
(iii) qaa gH a UITqjdH qf@ aUT nqfda 3Hr atfatII
Read each question carefully and answer to the point.
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Question No. 1 is amultiple choice question. Four options are given
in answer of each part of this question. Write correct option in your
answer book. Question No. 2 to 5 are definite answer type questions.
(,) wg+w11©rqa©wge©3+©©rgl wg+wr2+5a®un3+©hwq gl
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gI ggq+wr21+24a©vn3+©bq?qe, faM wg+wr24b©®ta3inTRa
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24 are of four marks each, in which Question No. 24 is Case/Source
based question .
[1] [P.T.0.

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1. (a) #qa©ryfraf9Twg -
(i) ?flaT f9TN (ii) vTwf9T@

(iii) qTfWMf9TN (iV) d)6gaa BIN
Kerala's famous craft is
(i) Shola craft (ii) Bamboo craft
(iii) Coconut craft (iv) Puppet craft
(a) fa©PfuraqaTef ©r3ar6vr8
(i) +{ (ii) RTd (iii) gP (iV) d Wit
Example of perishable food is
(i) Wheat (ii) Pulses (iii) Milk (iv) All of these
(T) 3TT=i#TBhaTfBHTTg :
(i) Rmb (ii) beRN (iii) (i) d (ii) ad (iv) H++a{q8
Disease due to iodine deficiency is
(i) Goitre (ii) Cretinism (iii) Both (i) & (ii) (iv) None of these
(u) gvTaTaqwd3rafile -
(i) an +a dna (ii) ah+fr©q+a6
(iii) UR+31T63qaa (iV) aq+U:qTFa©
Infancy is the period from
(i) Birth to two years (ii) Three to five years
(iii) Four to eight years (iv) Birth to six months
(s) '@vmHTTqg-
(i) TrIEr (ii) tjtq©am©r
(iii) dg aFT (iv) ti Olga +T ©r

'Hue' is the common name of -
(i) Colour (ii) Nutrient
(iii) Fibre (iv) Infectious disease
(u) 'dTrraTr'vr©qtafbrag –
(i) gaT{ + (ii) FT{ + (iii) qTB-fWT + (iv) dtIR +
The term 'rinsing' is related to
(i) Washing (ii) Weaving (iii) Cooking (iv) Communication
413 (IRI) [2]

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(i) aTa +T (ii) qfRRHa (iii) adeTr?rH (iV) H++a{;TH
The 'Physical hazard' of food item is
(i) Food colour (ii) Preservative (iii) Insecticides (iV) None of these
(a) 3rfRftr-u©’ at 31l:alt 3raerr g - 1

(i) WITH (ii) 31TrTrR (iii) HFTqq gd (iV) @RR3TTftW
Last stage of 'guest cycle' is :
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(i) Departure (ii) Arrival (iii) Pre-arrival (iV) Occupancy
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Direction
as Assertion (A) and Reason (R). From the following options (i), (ii),
(iii) and (iv), select their correct answer.
(i) Aa=F R++ wIgan R,AatHa©rwr©Targl
Both A and R are correct and R is the correct explanation of A.
(ii) Aau R#iwtgqq R,Aatn8©rwrqgt©qalgl
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Both A and R are correct but R is not the correct explanation of A.
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A is correct but R is incorrect.
(iV) AaU R#{tTtm8glla
agincorrect.
Both A and R are
(B) aftlatIn (A) :;mT©t duN&fwqt&©rwe3#rwm#w3rr6?q6gl
nIm (R) :qfirtin af2m#TTawaaaf 3+ WtVq+WMq6t vrml 1

Assertion (A): For effective communication, the message needs to be
clear and simple.
Reason (R) If the message is complex, the receiver would not be able
to understand it correctly. o m
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l as Assertion (A): Children between the ages of twogand three years are also
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Reason (R) The word toddler is derived from the tendency of small
children to hop around.
413 (IRI) [3] [P.T.0.

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2. nd.st.e. MT BaH ar WT nq fafjgtlI

Write the full name of I.D.A. nutritional disease.
3. '3wh#firm' nr niMH 316 SaTSEI
Give the literal meaning of 'Ergonomics'.
4. StERbfaeWnfqafaU w fmdamNb ud bqqfafjgdl
Write the name of any two types of homes established for children.
5. wm qTqat©df©© WWarnqsaTSul
Name India's first educational satellite.
6. an Tjna ayra?q6ar®iaatg?aaTwl 2

State why food standards are needed?
7. HqwTf©+©6ag?wwafatII 2

What is contamination? Clarify.
8. 3TrgKfIIf©RRb RW fafIgtII 2

Write the objectives of diet therapy.
9. '39$Mr’ + mr 3rma g? 2

What is meant by 'Consumer'?
10. WIt ©r+©r@lv6© }? 2

What is the importance of ironing?
11. ©Pfwm w M#T+3Tg?qaqf®rTMad+uTfBt1?3aaatfalII 3

What are the essential soft skills that should be possessed at the workplace?
Mention.

12. ©mat+tnflra3$?qfRqf6aar+#3Twq©ar @itg?+#r+HqHTsul 3

Why does food need to be processed and preserved? Explain briefly.
13. aIm,qUWUaW®Tf9Mq©r ?Tda©q6Tsel 3

Explain the terms dwarfism, marasmus and kwashiorkar.

413 (IRI) [4]

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14. usb qTqqWf wim - 2005 # 31luH {.gt.gt.{. b mfa?if la fliaFa MtaI a g? 3
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What are the guiding principles of ECCE as per National curriculum framework -

2005?
15. +8a+qv©M mISTSel 3

Explain Munsell's Colour Wheel.
16. b?n3€ihT+©rqHbfifirqqa6.art+f©©whatfaul 3
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Briefly describe the different levels of business in fashion industry.
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Write short note on following-
(i) I.S.I. mark
(ii) Agmark and F.P.O

18. 3TtaflamwTarr aHn#WT+3+erweafatII 3

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Clarify the difference between internal communication and external

communication.
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19. UmqaT2it +dfia+©c+3rlq@run#
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What do you understand by biological hazard in food? Explain.
20. fSHT$q++qMq&T6Ned ww©tfwl 3

Clarify the importance of balance in design.
21 . eanTBaR@dWTfigwf@i&ddqftfMhi+©Td©tn©arg?sq8Twl 4

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this statement? Discuss.

413 (IRI) [5] [P.T.0.

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22. la+q©n##fwumwmqj©M@#©TfamTv]$©@fqafadl 4

Describe in detail the programs being run for the elderly in the country.

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lgtHbfauf©©mH&©d@IWW 8T8g.3aaafad?
Mention, what types of programs are suitable for youth?

23. HWdT,i+qdT©bHTd@+aqf®T©TWhdfml 4

Describe the working process of a laundry in hospitals.
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b7FibrTsqb 85+ TU,ieaab?nfgaTHa\fi©MHr saaafalII
Mention some popular fashion design careers in the field of fashion design.

24. Frq$tf@,tn38au+ WIFi@q6WBibqt+fagWqrjt&3Uqafm -

Read the following passage carefully and answer the questions given below –

3rTfhw Mag + 3{fhfira d mlqaqa, qIPma e t+awa 31jIn gan ad qq figq

€aTqRqTaTaTgl $ti+aaa,fttHf.+?ad,vrmdqMleaTe,©pfm®Rrq3#x#zlwT
dqt31qa,+aTe?nPm ddt gl$©a5+©Td @daTa n+aftzt b fm T$gT##'faagR,
tFiwrd?Ta,nqwr nqmnaqBr 3+{ sqa Mw d+T43MB 3rrggan qT+ aTe gI
3ufPRa3€hT+a©it©©rWzhTa++a6 vr g13ifmT$qgf@T,fgfmm !'TaTq,mTfVq
qfau 3#{ mgM aqfif@naTfaMT, emt a3iftm;mTat mT+ + mrmil mm
3TIRW#WaTVMRW HhRlaiTl+aqaq©HlqTingRT+a6aTIUHrqa
stu alan +aTquaraqfhw gel
Hospitality management focuses on providing a comfortable, safe and
satisfying experience to guests. It includes a wide range of services such as
hotels, resorts, restaurants, travel and tourism services, event management
and catering. Employees working in this sector are expected to possess qualities
like friendly behaviour, communication skills, problem solving ability and time
management. The use of technology in the hospitality industry is increasing
413 (IRI) [6]

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successful hospitality management is to provide such a satisfying experience to
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is increased .

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What is the main objective of hospitality management?
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What qualities should employees working in this field have?
(g) 3rTfaea3€M+amita©r:$ghTf©wq©Havrg?3€r6vratfatII 1

How technology is being used in the hospitality industry? Give examples.
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413 (IRI) [7]

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