ISC Class 12 Specimen Paper 2022 Home Science Semester 1

ISC SEMESTER 1 EXAMINATION
SPECIMEN QUESTION PAPER
HOME SCIENCE
PAPER 1
(THEORY)
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Maximum Marks: 70
Time allowed: One and a half hours
(Candidates are allowed additional 15 minutes for only reading the paper.)
ALL QUESTIONS ARE COMPULSORY
The marks intended for questions are given in brackets [ ].
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Question 1 [10]
Fill in the blanks by choosing the correct option.
(a) Retailers include extra charges for providing convenience services such as
free home delivery which causes _______________.
(i) Adulteration
(ii) Variation in prices
(iii) Substandard quality
(iv) Defective weight and measures
(b) Food is _________ to add flavour.
(i) Seasoned
(ii) Whipped
(iii) Garnished
(iv) Chopped
(c) _____________ gives short-crust pastry a crisp and flaky texture.
(i) Hydrogenation
(ii) Shortening power of fat
(iii) Whisking
(iv) Creaming

(d) Soya milk is __________ with normal milk during lactose intolerance.
(i) Combined
(ii) Mixed
(iii) Fermented
(iv) Substituted
(e) _________ needs to be filled before withdrawing money from a bank.
(i) A cheque
(ii) A deposit slip
(iii) A pay-in-slip
(iv) An undertaking
(f) Baking Soda in cooking destroys the _________ present in the food.
(i) Protein
(ii) Thiamine
(iii) Carotene
(iv) Carbohydrates
(g) The nutrient __________ is least sensitive to heat and water.
(i) Fat
(ii) Protein
(iii) Ascorbic Acid
(iv) Acetic acid
(h) What is the full form of FPO?
(i) Food Product Order.
(ii) Food Production Organization.
(iii) Fruit Product Order.
(iv) Financial Producers Organization.
(i) A label on a food product is:
(i) A small piece of fabric attached to the product.
(ii) A tag on which the MRP is written.
(iii) A list giving the complete information about the product.
(iv) None of the above.

(j) A special diet is:
(i) A party menu.
(ii) A bland diet.
(iii) A diet given during illness/disease.
(iv) A diet made during festivals.

Question 2 [12]
Correct the underlined word/phrase by choosing the correct option.
(a) Labels always contain misleading information.
(i) False
(ii) Correct.
(iii) Exaggerated.
(iv) Impressive
(b) The diet of an elderly should include fats and sugars.
(i) Poly unsaturated fatty acids
(ii) Thick soups.
(iii) Coffee and tea.
(iv) Fried food
(c) Sprouting is a chemical method for food enrichment.
(i) Biological method
(ii) Mechanical method
(iii) Food enrichment.
(iv) None of the above
(d) Anorexia Nervosa is a common liver disorder.
(i) Life threatening eating disorder
(ii) Deficiency disease
(iii) Destructive habit
(iv) Cognitive behavioural disorder

(e) Vegetables should be cut in small pieces to minimize loss of nutrients.
(i) Be cut in big pieces to minimize loss of nutrients.
(ii) Not be cut in pieces to minimize loss of nutrients.
(iii) Not be cooked to minimize loss of nutrients.
(iv) Be grated to minimize loss of nutrients.
(f) Exposing meat directly to the flames or dry heat is known as braising.
(i) Baking
(ii) Grilling
(iii) Stir frying
(iv) Roasting
(g) Broiling ensures that all the spores and germs are killed while cooking.
(i) Stewing
(ii) Boiling
(iii) Steaming under pressure
(iv) Simmering
(h) While making dough, gluten is formed when we mix flour and water.
(i) Blend
(ii) Knead
(iii) Whip
(iv) Sieve
(i) Inedible outer skin of the fruits and vegetables must be washed before eating.
(i) Grated
(ii) Cleaned
(iii) Peeled
(iv) Pounded
(j) A diet rich in carbohydrates should be given to a diabetic person.
(i) High in protein and fibre diet.
(ii) Low in potassium diet.
(iii) High in fruits salad.
(iv) High with cholesterol food.

(k) The quantity and the kind of food cooked for a family depend upon members of
the family.
(i) The income and food budget of the family.
(ii) The season.
(iii) The age of the family members.
(iv) The occupation of the family members.
(l) A pre-school child needs concentrated sources of energy which are provided by
vegetables and fruits.
(i) Animal fats such as butter and ghee contain.
(ii) Lean meat and chicken.
(iii) Cereals and pulses.
(iv) Pulses and eggs.

Question 3
Answer the following questions by choosing the correct option [8]
(a) Customers can avail banking services without having to visit a bank branch:
(i) A teller
(ii) ATM
(iii) Cheque
(iv) NEFT
(b) Bank of our country is:
(i) SBI
(ii) HDFC Bank
(iii) RBI
(iv) Overseas bank
(c) A payment card that deducts money directly from a consumer's saving account:
(i) A debit card
(ii) A Credit card
(iii) A phone card
(iv) A pink slip

(d) An electronic banking outlet that allows customers to complete basic transactions
without the aid of a branch representative or teller is:
(i) NEFT
(ii) Recurring deposit
(iii) ATM
(iv) Teller
(e) A teenager suffering from Anorexia Nervosa:
(i) Must be referred to a physician.
(ii) Needs a strong peer support.
(iii) Requires counselling.
(iv) Needs to see an Orthopaedic doctor.
(f) A healthy breakfast contains:
(i) One fourth of the day's requirements for all the nutrients.
(ii) Half of the day's requirements of protein.
(iii) Half of the day's requirements for fruits and vegetables.
(iv) Half of the day's requirements for calories.
(g) Diabetes is a metabolic disorder caused by:

(i) Eating too much of sugar.
(ii) Old age.
(iii) Lack of insulin hormone.
(iv) Eating too much of fried food.
(h) Green colour of the vegetables is brightened when:

(i) Tomatoes are blanched and added
(ii) Tomatoes are fried and added.
(iii) Tomatoes are not added.
(iv) Vinegar is added.

Question 4
Choose the correct option. [10]
(a) ISI mark can be defined as:

(i) A standardisation mark used to ensure the quality of industrial product as
per set standards.

(ii) A trademark set by the Directorate of Marketing and Inspection, a body
attached to the ministry of agriculture.
(iii) The mark established to control the quality of preserved food items made for
fruits and vegetables.

(iv) The certification mark set by the BIS for products conforming to a set
standard aimed at the least impact to the eco system.
(b) Gelatinization is:

(i) A process where starch and water are subjected to dry heat, causing the
starch granules to swell.
(ii) A process where starch and water are subjected to heat, causing the starch
granules to swell.
(iii) A process where starch and water are subjected to heat, causing the starch
granules to stick.
(iv) None of the above.
(c) Dredge is:

(i) to lightly coat food in a dry ingredient, such as flour, cornmeal, or
breadcrumbs.
(ii) to lightly coat food in a liquid, such as milk or egg.
(iii) to lightly fry food.
(iv) to grate food.
(d) Recurring account is:

(i) a type of deposit in which there are fixed installments to be invested in an
account at fixed intervals of time for a specific period.
(ii) a type of deposit in which money has to be invested in an account at one
interval of time.
(iii) a type of deposit in which money can be deposited any time.

(iv) a type of deposit in which money gives no rate of interest.

(e) Smoke point is:

(i) Temperature at which fat boils.
(ii) Temperature at which fat catches fire.
(iii) Temperature at which fat begins to smoke/ fume.
(iv) Cooking temperature of fat.
(f) A food fat is:
(i) Eating healthy food.
(ii) Eating currently popular food stuff.
(iii) Faulty beliefs.
(iv) A hamper of food.
(g) Whipping or beating of food leads to:

(i) Improvement in taste.
(ii) Incorporation of air into the mixture.
(iii) Improvement in the appearance of the cooked food.
(iv) Improvement in the colour of the cooked vegetables.
(h) Soaking is defined as:
(i) a process to improve the texture of the cooked items.
(ii) a process to soften the seed coat thereby saving time and fuel.
(iii) a cooking procedure.
(iv) removal of unnecessary insects and weevils.
(i) Savings is defined as:
(i) a help in old age.
(ii) a certain proportion of income kept aside regularly.
(iii) a method of keeping money for the marriage and education of the children.

(iv) a help in buying expensive household items.
(j) NEFT stands for:
(i) National electrical funds transfer.
(ii) National electronic funds transfer.
(iii) Namely electronic funds transfer.
(iv) Namely electrical funds transfer.

Question 5
Choose the right option: [10]

(a) Advertisement may mislead consumers due to:

(i) Incomplete information

(ii) Good sales promotion
(iii) Sales Gimmicks
(iv) Hoardings

(b) The Food laws ensure:

(i) Good packaging
(ii) Quality of the food products
(iii) Spoilage
(iv) Pilferage

(c) AG mark is used on:
(i) Helmets and LPG cylinders

(ii) Eggs and desi ghee
(iii) Pickles and chutney
(iv) Jute bags and paper

(d) Dry heat on starch leads to:

(i) Dextrinized
(ii) Caramelization
(iii) Gelatinization
(iv) Fortification
(e) Mixture of beaten egg white and sugar is called:

(i) Meringue
(ii) Frosting
(iii) Curd
(iv) Fondant
(f) Method of food enrichment that improves Vitamin C content in food is:
(i) Parboiling

(ii) Poaching
(iii) Fermentation
(iv) None of the above

(g) The method used by an individual to transfer money from one bank account to
another is:
(i) Demand draft
(ii) Self-Cheque
(iii) Deposit slip
(iv) Debit card

(h) In a Crossed Cheque:

(i) Cash withdrawal can be done.
(ii) No cash withdrawal can be done.
(iii) Third party can withdraw cash.
(iv) None of the above.
(i) Cutting off a thin layer of skin of a food item is known as:

(i) Chopping
(ii) Paring
(iii) Grating
(iv) Blanching
(j) The products that carry a hallmark are:
(i) Gold jewellery
(ii) Greeting cards
(iii) Silk clothes
(iv) Plastic goods

Question 6
Complete the given statement by choosing the correct option. [10]
(a) Right to information:
(i) Safeguards against items products, processes and services hazardous to
health.

(ii) Provides information about absent quality, quantity potency, purity,
standard and price of goods and services.
(iii) Ensures every citizen a right to survive and live with dignity.
(iv) Ensures every citizen gets to choose from variety of goods and services
available in the market.
(b) Consumer’s responsibility is:
(i) to choose a product wisely.
(ii) to choose on the basis of advertisements.
(iii) to select impulsively.
(iv) to make quick decisions while purchasing.

(c) Primary Function of a bank is:
(i) to transfer funds.
(ii) to safely store valuables.
(iii) to deal in foreign exchange.
(iv) to accept deposits.
(d) One of the advantages of fermentation is:
(i) Improvement in texture and taste of food.
(ii) An increase in the acid content of the product.
(iii) Easy dehusking
(iv) Decrease in Vitamin C due to oxidation.
(e) Combination and Supplementation are:
(i) Wet methods of cooking.
(ii) Preliminary methods of cooking
(iii) Methods of improving the nutritive value of food without affecting the cost.
(iv) Cheap methods of cooking.
(f) Over-heating of protein makes food:
(i) Hard and leathery.
(ii) Unacceptable.
(iii) Indigestible.

(iv) All of the above.
(g) People suffering from Anorexia Nervosa:
(i) Have a fear of weight gain.
(ii) Have a distorted view of their body size and shape.
(iii) Restrict their food intake by dieting, fasting or exercising excessively.
(iv) All of the above.
(h) Binge eating is:
(i) Eating due to boredom.
(ii) Likeness for eating fresh fruits.
(iii) Likeness for eating dry fruits.
(iv) Forced feeding.
(i) The Right to Information Act was enforced by the Government of India:
(i) To promote accountability.
(ii) To sell inferior goods.
(iii) To charge higher than the permitted price.
(iv) To provide guarantee for a product.
(j) Combination of flour and fat cooked together to thicken soup is called:
(i) Caramel
(ii) Roux
(iii) Starch
(iv) Pectins

Question 7
Choose the correct option to answer the following questions. [5]
(a) Radha has purchased a bag of rice. Which mark should she look for on her bag?

(i) FPO

(ii) AG Mark
(iii) ISI
(iv) BIS hallmark

(b) Which information should Radha look for on the label of the bag she has
purchased?
(i) Colour

(ii) Advertisement
(iii) Direction of use /Storage
(iv) Quality of the bag
(c) How can Radha get to know the price of the rice?

(i) Through the name and address of the manufacturer

(ii) Through LOT number
(iii) Through Maximum retail price (MRP)
(iv) Through Warning (if any) given on the bag
(d) If Radha seeks a redressal, which information will be useful to her?

(i) Variety and Quantity

(ii) Ingredients
(iii) Manufacture’s name address/country
(iv) MRP
(e) How does a certification mark on the bag of rice give value for money to Radha?
(i) It provides details of colour and preservatives.
(ii) It gives one batch number.
(iii) It gives quality assurance.
(iv) It gives the trademark.

Question 8
Select the correct option to answer the questions given below: [5]

Mrs Khanna is planning a pre-school birthday party for her son.

(a) Name the nutrients/minerals to be included in the birthday meal:

(i) Calcium, Protein, Vitamin A and C.
(ii) Carbohydrate, Fats and Iodine.

(iii) Fats and Sugars.
(iv) Carbohydrate, Zinc and Iodine.
(b) How should the food be served?

(i) In a buffet arrangement

(ii) To guests at their tables
(iii) In packed boxes.
(iv) In a display arrangement
(c) Which type of food should Mrs. Khanna choose for the party?

(i) Nutritious and small bite sized.
(ii) Spicy and fried.
(iii) Colourful food with less satiety value.
(iv) Fancy looking food with little or no nutrients.
(d) Which food should be in included to provide protein and calcium to the pre-
schoolers?
(i) Milk in the form of paneer, butter, ghee, custard and milkshakes.

(ii) Lollipops, popsicles and sugary treats.
(iii) Pastas and buns.
(iv) Vegetable cutlets and salads.
(e) Which of the following food types should be avoided in the menu?

(i) Colourful and appetising food.
(ii) Nutritious and healthy food.
(iii) Food which may cause allergies.
(iv) Food rich in carbohydrate.