CBSE Class 10 Home Science Question Paper 2019 Solutions

Strictly Confidential: (For Internal and Restricted use only)
Secondary School Examination
March 2019
Marking Scheme – HOME SCIENCE (SUBJECT CODE: 064)
(PAPER CODE: 37)
General Instructions: -

1. You are aware that evaluation is the most important process in the actual and correct
assessment of the candidates. A small mistake in evaluation may lead to serious
problems which may affect the future of the candidates, education system and teaching
profession. To avoid mistakes, it is requested that before starting evaluation, you must
read and understand the spot evaluation guidelines carefully. Evaluation is a 10-12
days mission for all of us. Hence, it is necessary that you put in your best efforts
in this process.
2. Evaluation is to be done as per instructions provided in the Marking Scheme. It should
not be done according to one’s own interpretation or any other consideration. Marking
Scheme should be strictly adhered to and religiously followed. However, while
evaluating, answers which are based on latest information or knowledge and/or
are innovative, they may be assessed for their correctness otherwise and marks
be awarded to them.
3. The Head-Examiner must go through the first five answer books evaluated by each
evaluator on the first day, to ensure that evaluation has been carried out as per the
instructions given in the Marking Scheme. The remaining answer books meant for
evaluation shall be given only after ensuring that there is no significant variation in the
marking of individual evaluators.
4. If a question has parts, please award marks on the right-hand side for each part. Marks
awarded for different parts of the question should then be totaled up and written in the
left-hand margin and encircled.
5. If a question does not have any parts, marks must be awarded in the left hand margin
and encircled.
6. If a student has attempted an extra question, answer of the question deserving more
marks should be retained and the other answer scored out.
7. No marks to be deducted for the cumulative effect of an error. It should be penalized
only once.
8. A full scale of marks 0 – 75 has to be used. Please do not hesitate to award full marks if
the answer deserves it.
9. Every examiner has to necessarily do evaluation work for full working hours i.e. 8 hours
every day and evaluate 25 answer books per day.
10. Ensure that you do not make the following common types of errors committed by the
Examiner in the past:-
 Leaving answer or part thereof unassessed in an answer book.
 Giving more marks for an answer than assigned to it.
 Wrong transfer of marks from the inside pages of the answer book to the title page.
 Wrong question wise totaling on the title page.
 Wrong totaling of marks of the two columns on the title page.
 Wrong grand total.
 Marks in words and figures not tallying.
 Wrong transfer of marks from the answer book to online award list.
 Answers marked as correct, but marks not awarded. (Ensure that the right tick mark
is correctly and clearly indicated. It should merely be a line. Same is with the X for
incorrect answer.)
 Half or a part of answer marked correct and the rest as wrong, but no marks
awarded.

11. While evaluating the answer books if the answer is found to be totally incorrect, it should
be marked as (X) and awarded zero (0) Marks.

12. Any unassessed portion, non-carrying over of marks to the title page, or totaling error
detected by the candidate shall damage the prestige of all the personnel engaged in the
evaluation work as also of the Board. Hence, in order to uphold the prestige of all
concerned, it is again reiterated that the instructions be followed meticulously and
judiciously.

13. The Examiners should acquaint themselves with the guidelines given in the Guidelines
for spot Evaluation before starting the actual evaluation.

14. Every Examiner shall also ensure that all the answers are evaluated, marks carried over
to the title page, correctly totaled and written in figures and words.

15. The Board permits candidates to obtain photocopy of the Answer Book on request in an
RTI application and also separately as a part of the re-evaluation process on payment of
the processing charges.

MARKING SCHEME
SET-B
CODE NO-37
Section-A
Q.1 Any Two:-

(a) Onset of puberty. ½ x 2= 1

(b) Person develops from child to and adults.

(c) Between the age of 11-18 years.

(d) Any others.

OR

Any Two:-

(a) Final stage of normal life.

(b) 60 or 65 yrs of age or above.

(c) stage of emptiness.

(d) after retirement .

Q.2. Any Two:- ½ x 2= 1

(a) Push/pull toys

(b) building blocks

( c) any others.

Q.3. A person who comes in direct contact with utensils/food while cooking, storing and
packaging food. 1

Q.4. Any Two ½ x 2= 1

(a) always keep your food covered .

(b) cook and served food in washed , clean and sterilized crockery and cutlery.

(c ) hold the glasses from the bottoms and other utensils from handles.

(d) any others.

Q.5. Sugar 1

Or

Iron

Q.6 Chalk, dust ½ x 2= 1

Or

Semolina, Tea

Q.7 Any One 1

(a) To bring the stiffness in the clothes.

(b) To bring proper shape to the clothes.

(c) To bring brightness and newness in the clothes.

(d) Clothes get clean easily.

(e) Any others.

Q.8 Any one. 1/2X2=1

(a) Use of big size round button.

(b) Use of elastics in pyjamas and salwars.

(c ) Use of Velcro.

(d) Any others.

Section-B
Q.9 Real income is a flow of commodities and services available for the satisfactions of
human wants and needs over a given period of time. Eg-Govt. Hospitals, Govt.
Schools, Skills of family members.
1+1/2 x2 =2

Q.10 (a) Public provident fund (PPF). 1/2x4 = 2

(b) Kisan Vikas Patra(KVP).

(c ) Sukanya Samriddhi A/C.

(d)National Saving Scheme (NSC).

Q.11 (a) While storing starch should be removed. 1/2x4 = 2

(b) The garments should be washed and dried properly

(c ) Spread News Papers on every wooden self before placing the clothes.

(d) Keep away from moisture.

(e)Remove safety pins etc.

(f) any others.

Q.12 (a) By reusing leftovers for eg.- Dal can be used to make Dal Paratha. 1x2 = 2

(b) By using seasonal fruits and vegetables.

(c ) Any Others.

OR

(a) Making Parathas from leftover Dal.
(b) Making Pulao or Lemon Rice from leftover rice.
(c) Preparing Kaddi from leftover curd.
(d) Any Others.

Q.13 (a) CUTS- Consumer unity and trust society 1/2x4 = 2

(b) CAG- Citizens Consumer and civic action group.

(c ) CAI- Consumer Association of India.

(e) IFCO- Indian Federation of Consumer Organization.
(f) Any Other.

Q.14 Any Four. 1/2x4 = 2

(a) Salt.

(b) Chocolate

(c ) Powder Milk.

(d) Coffee.

(e) Baking Powder

(f) Mineral water.

(g) Any Other.

Q.15 Any Two 1x2 = 2

(a) Start Speaking complex sentences.

(b) Start speaking other languages.

(c ) Vocabulary increases.

(d) Any others.

Q.16 Any Two 1x2 = 2

(a) Child become self centered.

(b) Relates one situation to another.

(c) Child becomes more imaginative.

(d) Child gets adjusted in environment.

(e) Any other.

Section-C

Q.17 13-15 yrs 16-18 yrs 1x3= 3

Calories 2330 Kcal 2440Kcal

Protein 51.9 g 55.5g

Calcium 800mg 800mg

Q.18 Curry stain- Any two:- 1/2x2+1/2x2+1/2x2=3

(a)Wash in hot soapy water.

(b) Use of starch on the stain.

(c) Use of javelle solution.

(d) Any other.

Paint – Any two:-

(a) Soak in kerosene oil or turpentine oils.
(b) Wash in Hot soapy water.
(c) Any other.

Coffee

(a) Apply caustic soda on the stain and pour hot water
(b) Soak the stain in glycerin
(c) Any other.
OR
(a) Wash the stain immediately 1/2x6 =3
(b) Choose the chemical according to the fabric and kind of stain.
(c) Check the fastness of color.
(d) While removing stain use the circular motion of hand.
(e) Use the acid if base is used to remove the stain and vice versa.
(f) Wash the fabric with water after removing the stain.
(g) Any other

Q.19 Any Two 1.5x2=3

(a) Khichri in place of Rajma Chawal

(b) Chapati in place of Paratha

These are easily digestible

(c ) Any other

Section-D

Q.20 (a) Work to be done in serial order 1x4=4

(b) Adopt correct posture.

(c) Take Rest in between the work.

(d) Use of time/ energy saving equipments.

(e) Any other.

Q.21 (a) Invite their friends. 1x4=4

(b) Arrange social gathering

(c) Being social with same age people.

(d) More active in family gathering/matters.

(e) Any other.

Q.22 (a) Nails should be cut. 1x4=4

(b) Clothes should be clean.

(c ) Hands and other body parts should be clean.

(d) He should not have any communicable disease.
(e) Any others.

OR
(a) Perishable foods should be kept at room temp. 1-2 days.
(b) Non perishable foods should be kept clean and dry place.
(c) Food should be cleaned before storage.
(d) Frozen food should be kept in freezer.
(e) Any other

Q.23 (a) Check weight for accuracy, stamp of the standard weight and measures
department. 1x4=4

(b) The pointer of the scale should be at zero.

(c ) the balance should be placed on an even surface.

(d) Refuse to buy if the vendor uses false weights or stones.
(e) Any other.

Q.24 PRICES- 1x2+1x2=4

(a) Difference in price in different markets – weekly markets are cheaper than other
markets.

(b) Malls are comparatively costlier than the markets.

(c ) Prices in wholesale market are cheaper then retail market.

(d) Any other.

INFORMATION-

(a) In complete and misleading labels.
(b) False and incomplete information by the shopkeepers.
(c) Any other.

Q.25 (a) Pants should be stitched with French seam 1x4=4

(b) Interlocking should be done on the open ends

(c ) Zip should be smooth running

(d) Button should be fixed properly
(e) Button holes should not be loose.

(f) Any other.
OR
(a) Oblique strip should be used
(b) Matching threat should be used
(c) Invisible hemming
(d) No puckering
(e) Any other

Q.26 (a) COST OF FOOD- Meal planning is done according to the economic status of the
family.eg- use of zaggery in place of sugar. 1x4=4

(b) AVAILABILITY OF FOOD-

(i) Seasonal food items are easily available, cheap and nutritious.

(ii) Fish and coconut are easily available in coastal areas.

(C) NUBERS OF FAMILY MEMBERS-Quantity of food depend upon the numbers of
family members.eg:-

Small quantity of foods will cooked in small family.

(d) LIKES AND DISLIKES OF THE FAMILY MEMBERS:-

(i) if the spinach curry is not liked by the members of family then spinach paratha or
in any other form can be given.

Q.27 (a) Number of family members and their age. 1x4=4

(b) Skills of family members.

(c ) available time of family members.

(d) Availability of equipment to make work simple.

(e) Any other.

Section-E
Q.28 REASON:- 1/2x5 +1/2x5 =5

(a) less speed or accuracy

(b) Less Interest

(c ) less availability of resources.

(d) Lack of memory.

(e) Lack of creativity.

(f) any other.

WAYS TO REDUCE FATIGUE:-

(a) There should be resting periods in between.
(b) Motivating factor should be there .
(c) Availability of resources.
(d) There should be skill in work.
(e) Right sequence of work
(f) Any other.

Q.29 (a) Control on elimination of body wastes. 1x5=5

(b) Playing ball and writing.

(c ) Cycling

(d) Climbing up and down the stairs.

(e) Fastening the button of shirt.

(f) Any other.

Q.30 LUNCH 1+2+2=5

S.NO. MENU FOOD GROUPS NUTRIENTS
1 Chapati/Rice Cereals Carbohydrate
2 Carrot-peas-Veg- Fruits & Vegetables Vitamins/Mineral
3 Red lentil Dal Pulses & Legumes Protein
4 Curd Milk & Milk Products Calcium, Protein
5 Salad Fruits & Vegetables Vitamins/Mineral
6 Ghee/Oil for cooking Ghee & Oil Fats
7 Any other menu
OR

BREAKFAST

S.NO. MENU FOOD GROUPS NUTRIENTS
1 Dal Methi Paratha Pulses, Vegetable, Proteins,vitamins and
cereal carbohydrate.
2 Lassi Milk & Milk Products Calcium, Protein
3 Ghee/Oil for cooking Ghee & Oil Fats
4 Any other menu

Q.31 (a) 1/2x4=2

(i) According to age

(ii) Non- Toxic

(iii) Fast Colors

(iv) Educational

(v) Any other

(b) 1/2x6=3

(i) complete growth and development

(ii) Language development

(iii) Social development

(iv) Learning adjustment

(v) Cognitive development

(vi) Motor development

(vii) Any Other

Q.32 (a) Physical development 1x5=5

(b) Sexual development

(c ) desire for independence

(d) Stage of stress and strain

(e) Preparing for career.

(f) any other- Explain with example