CBSE Class 10 Question Paper 2026 Solution Home Science

FOR CBSE CLASS 10 EXAM PREPARATION

CBSE Class 10 2026
Question Paper
Solution · Home
Science
EXAM YEAR TYPE SUBJECT

CBSE Class 10 2026 Question Paper Solution Home Science

Notes · Sample Papers · Previous Year Papers · Mock Tests

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Marking Scheme
Strictly Confidential gl
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(For Internal and Restricted use
Secondary School Examination, 2026 (Xth)
SUBJECT NAME -HOME SCIENCE(064) (Q.P. CODE / Set No - 37 / 4)
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
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read and understand the spot evaluation guidelines carefully.
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2. “Evaluation policy is a confidential policy as it is related to the confidentiality of the
examinations conducted, evaluation done and several other aspects. Its’ leakage to e m
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public in any manner could lead to derailment of the examination system and affect
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the life and future of millions of candidates. Sharing this policy/document to anyone,
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publishing in any magazine and printing in News Paper/Website, etc. may invite action
under various rules of the Board and IPC.”
3. 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 due marks be awarded to them. In
class-X, while evaluating two competency-based questions, please try to understand
given answer and even if reply is not from marking scheme but correct competency
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is enumerated by the candidate, due marks should be awarded.
4. The Marking scheme carries only suggested value points for the answers These are in the
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nature of Guidelines only and do not constitute the complete answer. The students can

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have their own expression and if the expression is correct, the due marks should be

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awarded accordingly.
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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. If there is any variation, the same should be zero after deliberation
and discussion. The remaining answer books meant for evaluation shall be given only after
ensuring that thereis no significant variation in the marking of individual evaluators.
6. Evaluators will mark (√) wherever answer is correct. For wrong answer CROSS ‘X” be
marked. Evaluators will not put right (✓) while evaluating which gives an impression that
answer is correct and no marks are awarded. This is most common mistake which
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evaluators are committing.
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7. If a question has parts, please award marks on the right-hand side for each part. Marks
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awarded for different parts of the question should then be totaled up and written in the left- m
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If a question does not have any parts, marks must be awarded in the left-hand margin and

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encircled. This may also be followed strictly.
If a student has attempted an extra question, answer of the question deserving more
marks should be retained and the other answer scored out with a note “Extra
Question”.
10. No marks to be deducted for the cumulative effect of an error. It should be
penalized only once.

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11. A full scale of marks 70 (example 0 to 80/70/60/50/40/30 marks as given in Question
Paper) has to be used. Please do not hesitate to award full marks if the answer deserves
it.
12. Every examiner has to necessarily do evaluation work for full working hours i.e., 8 hours
every day and evaluate 20 answer books per day in main subjects and 25 answer books per
day in other subjects (Details are given in Spot Guidelines). This is in view of the reduced
syllabus and number of questions in question paper.
13. Ensure that you do not make the following common types of errors committed by the
Examiner in the past: -
● Leaving answer or part there of unassessed in an answer book.
● Giving more marks for an answer than assigned to it.
● Wrong totaling of marks awarded on an answer.
● 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/not same.
● 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.
14. While evaluating the answer books if the answer is found to be totally incorrect,
it should be marked as cross (X) and awarded zero (0) Marks.
15. Any un assessed 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 orderto uphold the prestige of all concerned,
it is again reiterated that the instructions be followed meticulously and judiciously.
16. The Examiners should acquaint themselves with the guidelines given in the
“Guidelines for spot Evaluation” before starting the actual evaluation.
17. 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.
18. The candidates are entitled to obtain photocopy of the Answer Book on requeston payment
of the prescribed processing fee. All Examiners/Additional Head Examiners/Head Examiners
are once again reminded that they must ensure that evaluation is carried out strictly as per
value points for each answer as given in the Marking Scheme.

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m .co MARKING SCHEME
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HOME SCIENCE (Subject Code-064)
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(PAPER CODE: 37)
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Q. No. EXPECTED ANSWER / VALUE POINTS Marks
SECTION A
(Objective Type Questions)
1. (C) Imitation 1
2. (B) Exploratory play 1
3. (A) Random motion of small particles suspended in a fluid 1
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4. (B) 2 − 7 years
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(C) Most soaps are bio-degradable and do not pollute our rivers and water
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sources.
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(B) The intentional or accidental addition of harmful or inferior substances to food
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(A) Iron, Protein and Calcium 1
8. (D) Pesticides 1
9. (B) It prevents patches on clothes. 1
10. (D) Lack of novelty in work 1
11. (C)1-(ii), 2-(iv), 3-(i), 4-(iii) 1
12. (B) 1-(iii), 2-(iv), 3-(i), 4-(ii) 1
13. (A) Both Assertion (A) and Reason (R) are true and Reason (R) is the correct 1
explanation of Assertion (A).
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14. (C) Assertion (A) is true, but Reason (R) is false.
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SECTION B

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(Short Answer Questions)
(a) Environment plays a crucial role in a child’s social development. List any
four key factors that influence the social development of children.

Factors that influence the social development of children- ½x4=2

1. Family / Parents / Siblings / Grandparents / Family Environment
2. Neighbourhood / Community
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3. Friends / Peers
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4. ⁠School / Teachers
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7. Parental Education / Occupation ag
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Any other, Any four

OR OR

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(b) Adolescents experience certain typical emotional characteristics. List
any four such emotional characteristics.
½x4=2
Emotional characteristics of adolescents-

1. Mood swings
2. Self consciousness
3. Sensitive to criticism
4. Prioritize peers over family
5. Desire freedom / Independence
6. Intense emotions
7. Rebellious attitude
8. Casual attitude
9. Seek new experiences
10.Take risks

Any other, Any four

16. Explain the ‘First In First Out’ rule with the help of a suitable example.

First In First Out - 1+1=2

The food products which are purchased / prepared / cooked earlier should be
used before the foods purchased / prepared / cooked later.

Example-

1.A food product like milk / bread / butter / eggs / poultry / fruits / vegetables (Any
other, Any one) etc. purchased / prepared / cooked earlier should be stored in
front for consumption.
2.A homemaker buys two packets of milk on Monday and buys two more packets
on Wednesday.The milk purchased on Monday should be used first before using
the milk bought on Wednesday.
3.In a grocery shop, if rice bags are stocked in January and new rice bags are
added in March, the bags stocked in January should be sold first.

Any other, Any one

17. (a) Suggest four ways to bring variety in meals through dietary planning.

Ways to bring variety in meals through dietary planning- ½x4=2

1. Include all food groups
2. Use seasonal and local foods
3. Use different methods of cooking
4. Introduce foods of different colours
5. Vary texture
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7. Modify form of food
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8. Plan different menu combinations
9. Incorporate different dishes / cuisines
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10. Use attractive presentation / garnishing
11. Creative use of left overs

Any other, Any four

OR OR
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(b) “Meal planning helps in using the leftovers.” Justify the given statement
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with the help of suitable examples (any two).
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Examples ag ½x4=2
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1.Leftover Rice - Fried rice / Biryani / Pulao / Lemon rice / Curd rice / Pudding /
Kheer / Phirni / Khichdi / Idli / Dosa / Appe / Paniyaram / Parantha / Cutlet
2.Leftover Dal - Parantha / Dal soup
3.Leftover Chapati - Chapati Rolls / Chapati pizza
4.Leftover Vegetables -Cutlet / Kebab / Sandwich

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Describe any four ways by which manufacturers often mislead consumers
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through deceptive packaging.
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Ways by which manufacturers often mislead consumers through deceptive ½X4=2
packaging-

1. Over sized packaging / Slack fill (empty space)
2. Attractive misleading images
3. False / Exaggerated / Misleading labels
4. Attractive / Expensive packaging
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7. Misleading comparisons
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8. Imitation of packaging
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19. State any four points highlighting the importance of meal planning.

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Importance of meal planning - ½X4=2

It helps to-
1. plan nutritious meals as per individual requirements
2. conserve nutrients
3. introduce flexibility
4. save time / energy / fuel
5. give a feeling of fullness and satisfaction / satiety value
6. make food attractive and appealing
7. incorporate variety
8. plan meals within family budget
9. plan meals according to likes and dislikes of an individual
10. prevent food wastage / use leftovers

Any other, Any four

20. (a) What do you understand by the term ‘dry cleaning’ ? Name any two
grease solvents used in this process.

Dry cleaning - 1

1.Process of cleaning clothes without the use of water
2.Chemical solvents are used to remove dirt ,stains and grease from delicate
fabrics
3.Cleaning of fabrics in a non-aqueous liquid medium

Any one definition

Grease solvents- ½X2=1

1.White Petrol
2.Acetone / Methylated Spirit
3. Ether
4.Turpentine oil
5. Kerosene oil
6. Benzene

Any other, Any two
OR OR

(b) Classify bleaches into two different categories. Give one example of
each type.

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1.Oxidising bleaches
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Sunlight, Sodium hypochlorite (Javelle
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water), Hydrogen peroxide, Chlorine
bleach, Perborate bleach
2.Reducing bleaches Sodium hydrosulphite, Sodium
bisulphite, Sulphur dioxide

Two bleaches with an example for each type

21. Reema saw white patches on her black dress after washing. What could be
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the reason for these white patches? Give two points.
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Reasons for white
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1. Residue ag
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2. Improper
3. Lint transfer from other clothes
4. Use of strong bleaches
5. Fabric colour bleeding or fading / Poor quality of fabric
6. Use of strong washing agents / hot water

Any other, Any two

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22. (a) Raveena is an 8-year-old girl suffering c
. from protein deficiency.
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(i) Name any two food groups you l aswould recommend to her to ensure an
adequate protein-rich diet. a g
Food groups- 1x2=2

1. Pulses and Legumes
2. Milk and Milk products
3. Meat and Meat products

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c. o (ii) Explain the benefits of a balanced diet to her parents. sem .co
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1. Provides essential nutrients
2. Provides adequate energy for daily activities
3. ⁠Supports growth and development
4. Strengthens immunity
5. Maintains healthy body weight
6. Maintains overall body functions
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7. Supports heart health
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8. ⁠Improves brain function / Improves concentration and memory
9. ⁠Strengthens bones and muscles
10. ⁠Aids digestion
11. Reduces risk of diseases / deficiencies
12. Provides nutrient reserves

Any other, Any one
OR OR

(b) Rohan lives in a hilly area and wants to eat a healthy meal. Suggest any
two factors that would affect his meal planning and explain them briefly.

Factors affecting meal planning- 1x2=2

1.Age-
Nutritional requirements vary according to different age groups.
2.Sex / Gender-
Males generally require more calories than females.
3.Climate -
In cold weather, more energy-giving and hot foods are required to maintain body
temperature.
4.Occupation / Activity-
Sedentary,moderate and heavy workers have different energy and nutrient needs.
5.Cost of food items-
Affordable and locally available foods can be selected to manage expenses.
6.Occasion-
Special dishes are prepared during festivals and celebrations.
7.Availability of food-
Seasonal foods are preferred as they are nutritious and economical.
8.Family traditions and culture-
Food choices may be influenced by religious practices and customs.
9.Likes and Dislikes-
Personal preferences affect food selection and preparation.
10.Income / Budget-
Family income determines the quality and variety of food purchased.
11.Availability of Resources-
Time, fuel, skills and equipment influence meal planning.
12.Physiological needs-
Health condition determines meal planning.
1
Any other with one line explanation, Any two

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c. o23. Sonu’s parents are very protective and they do not let him play with his
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friends. He has many toys at home, but he is still not happy. Write any three
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ways in which his development is getting affected due to not playing with
his friends.

Ways in which development is affected- 1X3=3

1. Delayed physical development
2. Blood circulation and stamina may remain low
3. Strength and endurance may not develop properly
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4. Poor social skills / may not learn cooperation, sharing and interaction with
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peers

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5. Delayed motor development s e
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6. Eye-hand coordination may not develop properly

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7. Cognitive development may be limited
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8. May not get chances to explore new objects and environment
9. Limited learning experiences
10.Poor emotional skills / unable to regulate emotions
11.May not develop qualities like honesty, sportsmanship, leadership, teamwork
and decision-making
12.May not follow rules and regulations
13.May limit imagination and creativity
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15.May not develop independence / Self-confidence / Empathy / Patience
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Any other, Any three
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24.
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(a) Rani’s mother has appointed a new cook. Think of any six instructions
she should give to the cook to ensure hygiene and cleanliness in the
kitchen.

Instructions to the cook to ensure hygiene and cleanliness in the kitchen- ½x6=3

1.Bathe daily and maintain personal cleanliness
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4.Keep nails clean, trimmed and unpainted
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5.Do not wear rings, jewellery or watches while cooking
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a 7.Do not enter the kitchen if suffering from cold, skin infections, boils or other
contagious diseases, cover cuts and wounds with waterproof dressing
8.Wash hands with soap and clean water before cooking, after using the
washroom and after handling raw food
9. Do not scratch hair, pick nose, cough or sneeze over food
10.Taste food with a spoon, do not lick fingers
11.Use clean water for washing and cooking food
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12.Use separate chopping boards, knives and equipment for vegetarian and non-
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vegetarian foods
13.Store food in clean and covered containers
14.Use ladles and tongs while cooking and serving food
15.Do not dip fingers in glasses and hold utensils properly
16.Keep kitchen slabs and surfaces clean and free from grooves, crevices and dirt
accumulation
17.Ensure the kitchen is free from pests and insects
18.Kitchen dustbin should be covered with a lid, lined with a disposable bag and
emptied daily
19.Kitchen equipment and utensils should be washed properly,dried and stored in
a clean and hygienic place

Any other, Any six
OR OR

(b) Give six practices to be followed by the food handler while storing
leftover food.

Practices to be followed by the food handler while storing leftover food- ½x6=3

1.Cool, pack and store
2.⁠Transfer to clean and small containers
3.Store in airtight containers or wrap them tightly
4.Refrigerate as soon as possible
5.⁠Ensure refrigerator is set at appropriate temperature
6.Keep leftovers away from strong smelling foods in the refrigerator
7.Cooked left overs should be stored separately from the raw foods
8.Label the containers with date of storage
9.Do not mix freshly prepared food with old leftovers

Any other, Any six

25. Give any three points of comparison between a five-year-old and a nine-
year-old child.

Points of comparison between a five-year-old and a nine-year-old child- 1X3=3

Five-year-old Nine-year-old
1.Growth (Height and weight)-Steady 1.Growth (Height and weight)- Faster
and slower growth growth
2.Have 20 milk teeth 2.Permanent teeth gradually replace
milk teeth (up to 28 teeth)
3.Head becomes more proportionate 3.Head is about 1/6ᵗʰ of body, body
to their body becomes slender
4.Arms and trunk become longer, 4.Feet become longer, shoulders
shoulders begin to broaden become squarer and stronger
5.Catches ball with both the hands 5.Catches and throws a ball accurately
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with better coordination and control
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6.Rides bicycle with training wheels
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6.Rides a bicycle independently
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7.Play with others
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7.Develop close friendships, usually
with same gender
8.Friendships are short-lived 8.Friendships become more stable and
meaningful
9.Does not keep secrets 9.Can keep secrets and value loyalty
10.Can not control impulses 10.Can control impulses
11.Does not hide emotions 11.May hide emotions appropriately
12.Emotions are transitory (change 12.Emotions become more stable
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rapidly) and unpredictable
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13.Show more fears 13.Have fewer fears and better
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14.Egocentric thinking 14.Diminished (Reduced) egocentrism
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15.Believes all non-living things have
life like qualities / Animistic thinking
15.Can differentiate between living and
non -living things
16.Does not think logically 16.Thoughts become more logical
17.Indulges in fantasy and make 17.Lives in a world of reality
belief play
18.Can not reverse the steps 18.Can do seriation, classification etc.
19.Pronunciation improves 19.Uses all parts of speech correctly
20.Understand active voice but not 20.Uses passive voice
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passive voice

Any other, Any three s em
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(Long Answer Questions)
26. (a) ‘‘Milk and milk products should be an integral part of the diet of
children.’’ Do you agree with this statement ? Give two reasons for your
answer.

Reasons why milk and milk products should be an integral part of the diet of 1X2=2
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children -
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c. o 1.Provides nutrients like Calcium,Protein,Vitamin A,Vitamin B-complex,Vitamin
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2.Promotes growth and development a g
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4.Strengthens teeth and bones
5.Considered as complete food
6.Boosts immunity

Any other, Any two

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(b) Write two functions each of water and roughage in our body.

Functions of water in our body- ½x2=1

1. Regulates body temperature
2. Aids digestion
3. Transports nutrients to different parts of the body
4. ⁠Removes waste
5. Lubricates joints
6. Maintains body fluids balance

Any other, Any two

Functions of roughage in our body- ½x2=1

1. Prevents constipation
2. ⁠Prevents over eating / Provides satiety value
3. ⁠Controls blood glucose (sugar) level
4. Lowers cholesterol levels

Any other, Any two

27. (a) Suggest four ways of simplifying your work while washing clothes.
Explain any two techniques of work simplification.

Ways of simplifying work while washing clothes- ½x4=2

1.Divide washing into sorting, soaking, washing,rinsing and drying
2.Sort → soak → wash → rinse → dry
3.Keep all required supplies for washing near the washing area
4.Use a platform or bucket at waist height
5.Maintain correct posture while washing clothes
6.Use of separate baskets for dirty and clean clothes
7.Use washing machines, spin dryers, long-handled brushes etc.
8.Use ready-made stain removers , washing tablets / pods etc.

Any other, Any four

Techniques of work simplification- 1x2=2

1.Dovetailing -
Doing two or more activities at the same time
2.Maintaining Correct Posture -
Using proper posture while working
3.Working at Proper Height -
Performing work at a comfortable height
4.Using Ready-made Products -
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m .co Using ready-made or convenience products
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5.Breaking the Task into Small Steps -
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Dividing work into smaller activities
6.Following a Proper Work Sequence -
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Performing tasks in correct order
7.Avoiding Unnecessary Movements -
Keeping materials nearby
8.Using Labour-Saving Devices -
Using suitable tools and equipment

Any other, Any two explained in one line o m
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l a the two types of fatigue. Suggest four ways to reduce any one a
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(b) Explain of
them.
1X2=2
Types of fatigue-

1.Physiological / Physical -
It occurs when a large amount of energy is used in physical activity.
2.Psychological / Mental -
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It occurs due to unsatisfactory work, poor working conditions, stress or monotony.

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Ways to reduce physiological / physical fatigue- ½X4=2

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1. Rest / Relax / Recreational activities
2. Divide work in smaller units
3. Alternate between heavy and light activities
4. Use of labour-saving devices
5. Proper planning of tasks
6. Avoid unnecessary movements
7. Work in correct posture

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c. o 1. Set small targets / goals m.co
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2. Change routine
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a 4. Develop skills at work
5. Conducive work environment
6. Delegate work / share responsibilities / ask for help
7. Positive mindset
8. Rest / Relax / Recreational activities
9.Yoga and Meditation

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Any other, Any four
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28. (a) ‘Puberty’ is a term associated with a stage of human development.
Identify the stage and explain any two typical characteristics of this stage.

Stage-

Adolescence

Characteristics of this stage- 1x2=2

1. Growth spurt / Increase in height and weight
2. ⁠Development of primary and secondary sex characteristics
3. ⁠Abstract thinking
4. ⁠Imaginary audience
5. ⁠Personal fable
6. Mood swings
7. ⁠Casual attitude
8. ⁠Identity crises
9. ⁠Peer influence
10. ⁠Push for autonomy
11. ⁠Risk taking
12. ⁠Privacy seeking
13. ⁠Use of abbreviations and slang in language
14. ⁠Egocentrism
15. Self-conscious

Any other, Any two

(b) Compare the physical characteristics of girls and boys in adolescence.
1+1=2
Physical characteristics of girls and boys in adolescence -

Girls Boys
Similarities-
1. Increase in height and weight
2. Appearance of acne / pimples
Differences-
3.Development of breasts 3. ⁠Development of muscles
4.Shrill voice 4. ⁠Deep voice
5.Hair in pubic area, armpits 5. ⁠Facial hair,hair in pubic area and
armpits
6.Onset of menarche 6. ⁠Onset of spermarche
7.Rounded hips 7.Broader shoulders

Any other, Any one point of comparison

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c. o29. List eight ways by which traders cheat consumers. Give examples to
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support your answer.
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Ways by which traders cheat consumers-
a ½X8=4

1.Poor quality / Substandard goods / services
2. Adulteration / Addition of water in milk / Removal of cream from milk / Mixing of
stones in grains
3. Price variation in goods / services / Charging more than MRP
4. Misleading / False advertisements / claims
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5. Incomplete / Misleading information on labels / pamphlets / leaflets
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6.Tempering of labels

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7. Incorrect / Defective / Faulty weights and measures / Use of stones / hollow s e
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weights

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8. Imitation / Duplication / Fake products
a
9. Lack of standardized products
10. Hoarding / Black marketing / Non-availability of products
11.Unfair sale / trade practices

Any other, Any eight

30. (a) State the importance of ‘Dovetailing’ and ‘Peak Load’ while making a
time plan. m
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Importance of ‘Dovetailing’ and ‘Peak Load’ while making a time plan- 1x2=2

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1. Saves time
2. Improves efficiency
a
3. Ensures better use of resources / time / energy
4. Helps in managing tasks
5. Prevents fatigue and stress
6. Increases productivity
7. Maintains smooth workflow
8. Ensures adequate rest time
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(b) List any four steps while making a time plan.
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a Steps while making a time plan - ½X4=2

1.Listing all the activities
2.Grouping flexible and fixed activities
3.Estimating / Allotting the time required for performing each activity
4.Balancing the time plan
5.Evaluating the time plan
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Any other, Any four

31. (a) Mrs.Taneja wants to store various types of clothes due to changing
weather conditions.

(i) In what four ways can she store her woollen clothes ?

Ways to store woollen clothes- ½X4=2

1. Clothes should be aired and brushed
2. All holes, tears, broken fasteners etc. should be mended
3. Pins, buckles etc. should be removed
4. Stains should be removed immediately
5. Dirty clothes should be washed thoroughly, dried and ironed properly
6. Buttons and zips should be closed
7. Airtight boxes / bags / cupboards should be used for storing
8. Pockets should be inverted and emptied
9. Cupboards and boxes should be sprayed with insect repellent before storing
clothes
10. Insect repellents such as naphthalene balls or flakes, camphor or neem
leaves etc. should be used
11.Fumigation can also be done
12.Fold neatly,avoid hanging
13.Hang coats in zipped bags
14.Newspapers may be used as moth repellent

Any other, Any four

(ii) Suggest three ways to protect her silk and brocade sarees from damage
while storing them.

Ways to protect silk and brocade sarees- 1x3=3

It should be-
1. checked for any possible stains
2. de-starched before storing
3. free from pins, buckles etc. before storing
4. properly aired
5. not folded immediately after being worn
6. dry cleaned before storing
7. protected from light
8. wrapped in clean muslin cloth / newspaper
9. stored with suitable insect repellent (naphthalene / camphor / dried neem
leaves)
10. stored in dry (moisture free) / airtight space
11.folded with brocade (zari) side facing inwards
12.refolded every 3 to 6 months to prevent fabric tearing from creases
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OR OR

a
(b) (i) ‘‘Proper care and maintenance of fabrics help in increasing the life of
garments.’’ Justify this statement by giving two reasons.

Reasons for proper care and maintenance of fabrics- 1X2=2

1. Prevents damage / wear and tear of fibres / fabric
2. ⁠Retains colour and texture
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3. Maintains original shape and fit
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4. ⁠Protects elasticity
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5. ⁠Helps to detect early damages
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6. ⁠Prevents damage due to pests / mildew / moth / silverfish
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7. Prevents shrinkage and distortion
8. Saves money by reducing the need for frequent replacement

Any other, Any two

(ii) Suggest the fabric you will select for the following purposes and give
one reason each for your selection.

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(I) Oven gloves

Fabric - Cotton
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Reason - Easy to maintain / Do anot fire easily / Provides good grip and
comfort / Provides protection from heat
(II) Track suit

Fabric - Polyester with cotton / Synthetic blend

Reason- Stretchable / Comfortable / Breathable / Easy to wash and maintain /
Wrinkle resistant / Light weight / Durable / Quick to dry / Provides odour control
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Fabric - Jute / Cotton / Synthetic blend
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a Reason - Strong and Durable / Easy to maintain / Affordable / Light weight /
Sustainable / Eco - friendly

Any other, Any one fabric with one reason

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32. (a) Write the difference between contamination and adulteration.

Difference between contamination and adulteration- 1x2=2

Contamination Adulteration
1.It is unintentional / accidental 1.It is deliberate addition or removal of
presence of harmful or unwanted substances in food to increase profit.
substances in food.
2.May occur during production, 2.Usually done intentionally by traders
processing, storage or handling. or manufacturers.
3.Can be caused by bacteria, dirt, 3. Involves mixing inferior, cheaper or
chemicals or pests. harmful substances.
4.Mainly affects food safety and 4.Affects both food quality and safety.
hygiene.

Any other, Any one

(b) Mrs. Gupta’s family fell sick after consuming sweets from a local
sweetshop on Diwali. Predict any three reasons of their sickness and write
them.

Reasons for their sickness- 1x3=3

Sweets may be-
1.adulterated with inferior / cheap ingredients / additives / artificial colours /
flavours
2.stale / expired
3.contaminated with bacteria / virus / chemicals / excess food preservatives /
toxins
4.spoiled due to inappropriate production / processing / storage
5.prepared in unhygienic conditions
6.prepared using contaminated water / milk / any other ingredient
7.exposed to flies, dust or pests

Any other, Any three

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