CBSE Class 12 Question Paper 2026 Solution Home Science

FOR CBSE CLASS 12 EXAM PREPARATION

CBSE Class 12 2026
Question Paper
Solution · Home
Science
EXAM YEAR TYPE SUBJECT

CBSE Class 12 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 only)
Senior Secondary School Examination, 2026 (XIIth)
SUBJECT NAME - HOME SCIENCE(064) (Q.P. CODE - 69)
General Instructions: -
1. The CBSE has decided to introduce On Screen Marking (OSM) for the evaluation of
Class XII answer Book with the 2026 Examination.
2. You are aware that evaluation is the most important process in the actual and
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correct assessment of the candidates. A small mistake in evaluation may lead to serious
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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 s e m
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and understand the spot evaluation guidelines carefully.
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“Evaluation policy is a confidential policy as it is related to the confidentiality of the
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examinations conducted, evaluation done and several other aspects. Its’ leakage to
public in any manner could lead to derailment of the examination system and affect
the life and future of millions of candidates. Sharing this policy/document to anyone,
publishing in any magazine and printing in News Paper/Website, etc. may invite action
under various rules of the Board and IPC.”
4. 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
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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
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be assessed for their correctness otherwise and due marks be awarded to them. In
Class-XII, while evaluating two competency-based questions, please try to understand
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given answer and even if reply is not from marking scheme but correct competency
is enumerated by the candidate, due marks should be awarded.
5. The Marking scheme carries only suggested value points for the answers These are in the
nature of Guidelines only and do not constitute the complete answer. The students can
have their own expression and if the expression is correct, the due marks should be
awarded accordingly.
6. 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
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in the Marking Scheme. If there is any variation, the same should be zero after deliberation
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and discussion. The remaining answer no books meant for evaluation shall be given only
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after ensuring that there is no significant variation in the marking of individual evaluators.

g la 7. Evaluators will mark (√) wherever answer is correct. For wrong answer CROSS ‘X” be
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a 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
evaluators are committing.
8. If a question has parts, please award marks on the right-hand side for each part in the OSM
Portal. Marks awarded for different parts of the question will be totaled up by the OSM
System.

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9. If a question does not have any parts, marks must be awarded in the left-hand margin in the
OSM Portal. This may also be followed strictly.
10. No marks to be deducted for the cumulative effect of an error. It should be
penalized only once.
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 :-
● 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. The Examiners should acquaint themselves with the guidelines given in the
“Guidelines for spot Evaluation” before starting the actual evaluation.
16. The candidates are entitled to obtain photocopy of the Answer Book on request on 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.
17. If a candidate attempts both alternatives/options in a question where only one option/
alternative is required to be attempted, the Evaluator shall award marks in both the
options. The system will take the higher of two scores and disregard the other
response.
18. In a question having two options/alternatives, if a candidate has attempted only one,
then the evaluator shall mark “NA” (Not attempted) against the option that has not
been attempted by the candidate.

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MARKING SCHEME
HOME SCIENCE (Subject Code-064) g l a
(PAPER CODE: 69) a
Q. No. EXPECTED ANSWER / VALUE POINTS Marks

SECTION A
( Multiple Choice Questions)

1. (B) To provide family-based, long-term care to orphaned and abandoned 1
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children.
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2. (C) Invisible microbiological
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3. (A) White
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frock with red belt ag 1
4.
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(D) Sarva Shiksha Abhiyan (Now Samagra Shiksha) 1

5. (C) Promotion of adventure 1

6. (B) Couture 1

7. (B) They are high in protein, which bacteria prefer. 1

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8. (D) 15 – 29 years 1

9. (B) Ahmedabad
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10.
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(C) Combination of bottom drain and 1

11. (C) Ergonomics
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12. (A) i – 3, ii – 4, iii – 1, iv – 2 1

13. (A) Both (A) and (R) are true and (R) is the correct explanation of (A). 1

14. (C) (A) is true, but (R) is false. 1
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SECTION B
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(Very Short and Short Answer Questions)

m (a) A child of which age is called a toddler and how was this s e
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a Age of toddler - 1

2 to 3 years

Term is derived from - 1

Jumpy walk

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OR OR

(b) Which institutional setting provides substitute care for young children?
Mention any one facility provided by it.

Institutional setting providing substitute care for young children - 1

1. Day care Centre
2. Crèche
3.
Any other, Any one

Facilities provided - 1

1. Safety and supervision / Secure environment / CCTV surveillance
2. Loving and trained staff / helpers
3. First Aid / Medical Facilities
4. Feeding support
5. Toilet training
6. Language development and communication skills
7. Optimal learning environment / Activities for holistic development
8. Non-formal / Informal education
9. Recreational facilities - Play area, swings etc. / Variety of play materials
10. Resting facilities - Mats / beds etc.
11. Child friendly infrastructure
12. Clean and hygienic environment
13. Well lit and ventilated
14. Availability of additional support for children with special needs / in difficult
circumstances

Any other, Any one

16. (a) Parineeta has completed her internship for her Postgraduate Diploma in
Dietetics and is now searching for jobs in hospitals as a dietitian. Suggest
two other career options she may consider.

Career options for a Dietitian - 1X2=2

1. Dietitian with physicians / health clubs / gymnasiums / wellness centres /
slimming clinics
2. Dietitian in catering services for schools / hostels / industrial canteens
3. Teaching and Academics
4. Researcher
5. Consultant in companies developing therapeutic foods and supplements
6. Food service manager / provider in healthcare and institutional settings

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m .co 7. Entrepreneur developing and supplying specialty foods such as medical
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8. Freelance dietitian a
9. Nutrition marketing
10. Technical writer / Blog writer / Content creator
11. Contributor to public policy and nutrition programmes
12. Developer of dietary guidelines and nutrition education materials

Any other, Any two
OR OR
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(b) Sonali is an integral part of the medical team in a district hospital. She
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assesses the nutritional status of patients admitted there and keeps
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records. Which two methods would she be using to assess the patients’
nutritional status? ag 1X2=2
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Methods used to assess the patients’ nutritional status -

1. Obtaining detailed information on health, diet, personal and medication
history / Clinical assessment
2. Anthropometric measurements (Height, weight, head and chest
circumference)
3. Relating the information on laboratory tests such as blood,stool,urine etc.
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and physical measurements with the above and the physician’s diagnosis /
Biochemical assessment
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4. Interpreting all of the above to identify potential nutritional deficiencies and
risk of future deficiencies / Disease Identification
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Any two

17. (a) What is Public Health Nutrition? How is this field different from Clinical
Nutrition and Dietetics?

Public Health Nutrition - 1

m 1. A field of study that is concerned with promotion of good health . c om
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prevention of nutrition-related illnesses / problems in the population
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nutritional problems
3. It uses large scale, organised and multidisciplinary approaches to solve the
problems that affect the population for whom group action is necessary
4. This field is multidisciplinary in nature and is built on the foundations of
biological and social sciences
5. It is a special body of knowledge derived from the nutritional, biological,
behavioural, social and managerial sciences
6. It is the art and science of promoting health and preventing diseases,
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prolonging life through the organised efforts / actions of society
7. This field identifies the nutritional problems and their magnitude,
understand how and why these problems occur, plan strategies and actions
to implement them and evaluate their impact
8. It recognises that nutritional problems are not just linked to food but to a
variety of interacting and interrelated factors at various levels

Any other, Any one

Public Health Nutrition differs from Clinical Nutrition and Dietetics - 1

1. In Public Health Nutrition professionals are required to address nutritional
problems of the community / public unlike in Clinical Nutrition and Dietetics
2. In Public Health Nutrition the focus is on the population and specially the
vulnerable groups, not on individuals
3. Public Health Nutrition uses large scale, organised and multidisciplinary
approaches, unlike Clinical Nutrition and Dietetics which deals with
nutritional management of patients with established disease
4. Public Health Nutrition involves group action unlike Clinical Nutrition and
Dietetics

Any other, Any one
OR OR

(b) Which term is used to refer to micronutrient deficiency ? Name any two
important micronutrients whose deficiency is a public health concern.

Term used to refer to micronutrient deficiency - 1

Hidden Hunger

Important micronutrients whose deficiency is a public health concern - ½x2=1

1. Iron
2. Iodine
3. Vitamin A
4. Riboflavin (Vitamin B2)
5. Vitamin B12
6. Folic Acid
7. Vitamin D
8. Calcium
9. Zinc

Any other, Any two

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c. o18. Sarabjot is concerned about the elderly people living in his colony. In the
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se annual meeting with the residents of the colony, what two reasons would
he give to convince them that the elderly are a vulnerable group? ag l
Reasons that elderly are a vulnerable group - 1X2=2

1. Deteriorating health / Illness / Decreased physiological reserves
2. Ageing and weaker defence mechanisms lead to disabilities such as low
vision, deafness, loss of mobility etc.
3. Loneliness / isolation and a sense of being a burden on others leads to
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depression / anxiety
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4. Financially dependent on others
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5. Feeling of stress
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6. Lack of family support from own children / Misbehaviour by family members
7. Fragmentation of the traditional family system / Change in traditional value ag
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8. Inability to care for oneself
9. City lifestyle challenges / Small family size and nuclear families / Lack of
free time to care for the aged / Limited living space / High cost of living /
Long working hours
10. Changing concepts and values / Emphasis on privacy / space /
independence / materialism / focus on self
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11. Inadequate emotional and social support

Any other, Any two
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19.
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Daniel, an ECCE- trained teacher, is teaching counting to Grade I students
using creative techniques such as rhyme, singing and dancing. Identify two
other skills that he could use in his classroom.

Skills of an ECCE - trained teacher - 1X2=2

1. .Organising creative and interesting activities with children in all areas of
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2. Enthusiasm for activities that blend textual and experiential resources like s e m
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5. Capacity and motivation for interacting with children
6. Willingness and interest in answering children’s queries
7. Capacity for understanding individual differences
8. Be energetic and prepared for physical activity for considerably long
periods of time
9. Being adaptive / flexible
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10. Proficiency in continuous and informal assessment
11. Awareness of the community and cultural environment
12. Classroom management skills
13. Observation skills
14. Problem solving skills

Any other, Any two

20. Mention two aspects that affect the care and maintenance of fabrics.

Aspects that affect the care and maintenance of fabrics - 1X2=2

1. Keeping the material free of physical damage and rectifying any damages
that may have occurred during its use.
2. Retaining or refreshing the appearance in terms of removal of stains and
dirt and retaining textural and visual characteristics.

Any other, Any two

21. Present one similarity and one difference between Print media and
Information and Communication Technologies as methods of Development
Communication.

Similarity- 1

S.No Print media and Information and Communication Technologies

1. Both use written content / images to convey messages and information

2. Both can be accessed or carried to different locations

3. Both are used for development communication

4. Both are mediums of continuous education and spread awareness

5. Both are mediums of mass communication / Both reach out to large
number of people

Any other, Any one

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S.No Print Media a and Communication
Information
Technology

1. Useful for literate Useful for both literate and illiterate
individuals individuals

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2. Generally inexpensive Expensive - requires costly devices
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and internet access
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3. m information /
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Delayed Instant updates and News /
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4. Primarily visual (text and Audio-visual (videos, animations,
images) audio, text)

5. One-way communication Two-way communication /

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6.
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Limited to physical distribution
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7. Slow and limited feedback Immediate feedback through
comments / chats / polls

Any other, Any one
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22.. Yasmeen wants to get zari polishing on her old lehanga from aelaundry. From
em which suitable laundry should she get it done? How is this l s
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from a household laundry?

Suitable laundry -
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1. Commercial laundry
2. Dry-cleaning shop

Any one
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Commercial laundry is different from household laundry in following ways- 1+1=2

S.No Commercial laundry / Dry- Household laundry
cleaning shop

1. Quantum of clothes is more Quantum of clothes is less
(100 kg or more) (5-10 kg)

2. Have a system of keeping No records required
records

3 Separate sections such as No separate sections
inspection, sorting, drying,
ironing etc.

4 Also takes care of special articles Takes care of articles of daily use
such as blankets, carpets etc.

5. Bigger equipment in large Equipment used are buckets, tubs,
numbers such as hydro- brushes, washing machine etc.
extractors, flatbed for ironing,
roller ironing etc. are used

6. Have arrangements for dyeing Routine finishes like starching,
and special finishes like blueing is done
calendering etc.

7. Requires trained personnel Usually done by family members or
house help

8. More expensive Less expensive

Any other, Any one difference

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c. o23. (a) Briefly describe any three consumer rights as laid down under the
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Consumer rights as laid down under the Consumer Protection Act - 1x3=3

1.Right to Safety-
● Refers to the right to be protected against hazardous effect that may be
caused to the health / life of a consumer
● Specifies that the consumer has the right to be protected against products,
production processes and services which are hazardous to health or life
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2.Right to be Informed-
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● Means the right to be informed about the quality, quantity, potency, purity,
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standard and price of goods and services
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● Protect the consumers against unfair trade practices

3.Right to Choose-
● Implies that every buyer has the right to have access to products of varying
quality and quantities, prices, size and design
● Ensures availability at competitive prices
● Gives freedom to choose according to the needs and wants

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4.Right to be heard-
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● Means that consumers’ interests will receive due consideration at
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appropriate forums

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● Includes the right to be represented in various forums that are working to
ensure consumer welfare
● To enable consumers to exercise this right, both the state and voluntary
agencies are expected to provide such forums

5.Right to seek redressal-
● Every consumer has the right to seek redressal against unfair trade
practices or unscrupulous exploitation
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● Includes the right to fair settlement of genuine grievances
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● Involves the right to receive compensation for faulty goods and services
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a informed consumer
● Able to make wise decisions while purchasing goods and hiring services
● Implies that the consumer should be educated enough to be able to solve
the problem

Any three
OR OR
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(b) After being trained in the area of consumer education and protection, in
which three areas can an individual develop a career ?

Areas for Career Development in Consumer Education and Protection - 1x3=3

1. Work in government organisations like Bureau of Indian Standards,
Directorate of Marketing and Inspection,etc.
2. Work in voluntary consumer organisations
3. Work in the Consumer division of corporate houses
4. Work with market research organisations
5. Start one’s own consumer organisation
6. Work in National Consumer Helpline
7. Work as consultants to consumer clubs being run by schools and colleges
8. Freelance consultant for redressal guidance
9. Work with the Department of Audio-visual Publicity as content developer /
Vlog creators
10. Work as an analyst in consumer testing laboratories
11. Become consumer activists
12. Journalism related to consumer affairs
13. With some additional training can work in areas related to financial
management, insurance and share market etc.

Any other, Any three

24. (a) On the completion of 11 years of the Beti Bachao, Beti Padhao (BBBP)
scheme, local leaders in the community are organising a public meeting to
raise awareness about its best practices and objectives. Highlight any three
key objectives of this scheme that may have contributed to changing
mindsets of people.

Objectives of Beti Bachao, Beti Padhao (BBBP) scheme - 1X3=3

1. Improve Sex Ratio at Birth (SRB) / Child Sex Ratio (CSR)
2. Eliminate gender biased sex selection / Prevent female foeticide
3. Ensure survival and protection of the girl child
4. Ensure gender equality and women empowerment / Break gender
stereotypes
5. Improvement in the percentage of deliveries in hospitals / institutions
6. Enroll girls at secondary education level and skill based education
7. To check dropout rate among girls at secondary and higher secondary
levels
8. Raising awareness about safe Menstrual Hygiene Management (MHM)
9. Ensure quality education of the girl child
10. Ensure safety, identity, dignity and security of girl child
Any other, Any three

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(b) Traditional handloom weaver, Champa Devi isain distress due to low
source of income as their weaving craft is vanishing slowly. Encourage her
by informing any three efforts / initiatives by the Government of India to
revive their occupation.

Efforts / Initiatives by the Government of India to revive traditional 1X3=3
occupation -

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1. Design innovations
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2. Preservation and refinement strategies
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3. Use of eco-friendly raw materials
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4. Better packaging techniques
5. Establishment of training facilities ag
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6. Conservation of traditional knowledge
7. Protection of Intellectual Property Rights (IPR)
8. Promote direct sales through fairs / exhibitions/ Haat
9. Financial assistance / subsidies
10. Recognition through awards / prizes
11. Marketing and branding support
12. Promotion of sales through e-commerce platforms
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13. Export promotion schemes

Any other, Any three
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25.
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The media club of your school is preparing a Public Service Announcement
on ‘Swachh Bharat Abhiyan’.As a team member, which three key features of
Public Service Announcement will you follow while creating this message?

Key features of Public Service Announcement - 1X3=3

1. Brief 10–60 seconds message
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4. Provide information or suggestions for action s e m
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8. Simple language
9. Cost effective
10. Wider reach
11. Effective and memorable presentation
12. Focussed on increasing awareness
Any other, Any three
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SECTION C
(Long Answer Questions)

26. The Housekeeping department in a hotel is primarily responsible for
providing a healthy environment by ensuring cleanliness and hygiene.

(a)Which two personnel are responsible for cleaning various surfaces and
materials in the hotel ?

Personnel responsible for cleaning various surfaces and materials in the ½x2=1
hotel -

1. Executive Housekeeper
2. Assistant Housekeeper
3. Floor Supervisor
4. Desk Control Supervisor
5. Room Attendant
6. Public Area Supervisor
7. Housemen
8. Linen Room / Uniform Room Supervisor

Any other, Any two

(b) Name any two cleansing agents used by them.
½x2=1
Cleansing agents -

1. Water
2. Ammonia
3. Vinegar
4. Soaps and Detergents
5. Washing Soda
6. Abrasives
7. Polishes
8. Acids
9. Toilet cleaner
10. Disinfectant / Sanitizer

Any other, Any two

(c) Which two eco-friendly practices would be adopted by the Housekeeping
staff for environmental conservation?

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s e m 1X2=2

s em environmental conservation -
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1. Use of 100% organic cotton bedsheets, linens, towels etc.
2. Adoption of a chemical-free laundry cycle
3. Use of non-toxic, water-based, hypoallergenic and biodegradable cleaning
agents etc.
4. Display of cards in hotel rooms urging the reuse of towels, thereby
promoting saving of water, electricity and detergent used for laundering.
5. Use of solar panels and energy-efficient light bulbs
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6. Installation of rainwater harvesting systems and prevention of water
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wastage
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7. Segregation of waste into biodegradable and non-biodegradable
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8. Recycling and reuse of containers, paper and plastic items / Avoid single
use plastic ag
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9. Composting from hotel waste
10. Plantation of trees / maintaining hotel lawns

Any other, Any two

27. (a) An NGO working in a resettlement area wants to combat public nutrition
problem by providing a healthy snack to children living there.
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(i) Anticipate which strategy will it use to meet the nutritional needs of
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these children.
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Strategy -
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Diet or food-based

(ii) Provide any two advantages and any one disadvantage of using this
strategy.

Advantages - 1x2=2

m 1. Preventive and comprehensive strategy that uses food as a tool . cto om
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overcome nutritional deficiencies
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2. Prevent micro-nutrient deficiencies / Provide multiple micro-nutrients
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simultaneously
3. Sustainable with long-term benefits
4. Highly cost effective
5. Ensures wide coverage
6. Can be adapted to different cultural and dietary traditions
7. Safe / No risk of overdose or toxicity
8. Improves food security
Any other, Any two
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Disadvantages - 1

1. Requires research participation of the food industry
2. Does not create awareness in the population about the importance of
nutrition and nutrients
3. Does not lead to long-term dietary / behavioural changes
4. Require changes in eating behaviour
5. Require changes in agricultural policies
6. Require economic development to be feasible

Any other, Any one

OR OR

(b)Some of the states in India, like Andhra Pradesh and Tamil Nadu,
continue to face the problem of ‘Iodine Deficiency Disorders (IDD)’ due to
inadequate dietary intake of iodine by the people.

(i) Recognise the hormone whose secretion decreases due to iodine
deficiency.

Thyroxine / Thyroid hormone 1

(ii) Mention any three symptoms seen in individuals suffering from IDD.

Symptoms seen in individuals suffering from IDD - 1X3=3

1. Enlarged thyroid gland (Goitre) / Swelling in the neck area
2. In children - Cretinism / Dwarfism / Stunted physical and mental growth
3. During pregnancy - Mental retardation / Congenital abnormalities in the
foetus / Still
4. births / Abortion
5. Hypothyroidism
6. Impaired mental function

Any other, Any three

28. In the fashion industry, fashion professionals conceptualise unique
designs to meet consumer demands.

(a) Discuss any two roles of a fashion merchandiser.

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.co Roles of fashion merchandiser -
s e m 1x2=2

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1.In Manufacturing - a
● Makes significant input on the types of fabrics used for making garments
● Create designs keeping in mind historical and socio-cultural understanding
of the fabrics
● Change a designer’s vision into reality
● Applying the knowledge about fabric and clothing construction
● Takes a designer’s piece and finds the best way to manufacture the item
considering price and target market m
m .co
2.In Buying -
m .co s e m
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● Buys fashion items to be presented in a store
s l a
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● Keeps information of the target market for the fashion item
g ag
a
● Well-versed in fashion trend analysis and forecasting
● Offers expertise to the designer on textiles and fabrics

3.In Promoting -
● Promotes designer’s products to potential buyers and stores
● Have a creative mind, strong visual merchandising and sharp production
skills
● Promotes designer’s items through fashion shows
m
.co
● Seek out appropriate target markets for designer clothing
m
s e
4.In Selling -
g la stores or consumers
a
● Sells designer products to retail
● Keep information of market trends and fashion forecast
● Suggest creative ways to display or present the fashion items in stores
● Responsible for buying and presenting fashion items within the store

Any two

(b) Outline any two ways of market segmentation.
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c. o Ways of market segmentation - m.co 1x2=2

m s e
s e g l a
l a Based on population, age, sex, occupation, education andaincome
1.Demographic Segmentation-

ag 2.Geographic Segmentation-
Based on climate of cities, states and regions
3.Psychographic Segmentation -
Based on lifestyle including social activities, interests, leisure pursuits, needs and
wants
4.Behavioural Segmentation -
Based on opinions and usage of specific products or services
m .
.co
Any two
e m
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l as ag
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29. (a) Define phytochemicals.

Phytochemicals - 1

These are non-nutrient constituents present in foods that have physiological or
biological activity and influence health, they are also called as Bioactive
compounds.

(b) List any three skills that a professional clinical nutritionist / dietitian
must possess.

Skills that a professional clinical nutritionist / dietitian must possess- 1X3=3

1. Assessing nutritional status / Physiological changes in disease conditions
2. Planning and modifying diets
3. Understanding of food microbiology, food safety, quality assurance, food
laws
4. Technical and Operational Skills / Ability to operate and maintain
equipment
5. Food Service Management Skills
6. Knowledge of quantity food production
7. Administrative and Managerial Skills / Basic understanding of bookkeeping,
accounting, record keeping, personnel management etc.
8. Diet counselling and communication skills
9. Patient Care Skills
10. Cultural Sensitivity / Ability to adapt to cultural milieu / Understands food
taboos / Overcome food fads and myths
11. Research and Analytical Skills / Laboratory and experimental research /
Skills in surveying patient and population
12. Knowledge of epidemiology / Understanding patterns of prevalence and
incidence of nutritional disorders and diseases

Any other, Any three

30. (a) Frozen peas and canned fruits are preserved foods. Elaborate any other
three ways by which processed foods can be classified on the basis of
extent and type of processing.

Classification of processed foods on the basis of extent and type of 1x3=3
processing -

1.Minimally processed foods-
● These are processed as little as possible in order to retain the quality of
fresh foods
● Generally used processes are Cleaning / Trimming / Shelling / Cutting /
Slicing / Storage at low temperature (refrigeration)

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m
m .co

m .co ● Example: Shelled peas, cut vegetables etc.
s e m
se g l a
2.Manufactured foods- a
● In such products, the original characteristics of the raw products are lost
● Basic methods of preservation are used along with various ingredients such
as salt, sugar, oil or chemical preservatives etc.
● Example: Pickles, jams, marmalades, squashes, papads, wadis etc.

3.Formulated foods-
● These products are prepared by mixing and processing of individual m
ingredients m .co
.co
● They result in relatively shelf-stable food products
s e m
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● Example: Bread, biscuits, ice cream, cakes, kulfi etc.
s l a
g l a ag
a
4.Food derivatives-
● Components of foods that may be obtained from the raw product through
purification
● Example: Sugar from sugarcane or oil from oilseeds etc.
● Food derivatives may be processed further such as conversion of oil to
vanaspati ghee (hydrogenation)

5.Functional foods-
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● These are foods that can have a beneficial effect on human health
● Example: Probiotics etc.
s em
g la
6.Medical foods-
a
● These are used in dietary management of diseases
● Example: Low sodium salt and lactose-free milk etc.

Any other, Any three

(b) Give any two examples of non-perishable foods.

m
c. o
Examples of Non-perishable Foods -
m m.co ½x2=1

m s e
s e 1. Rice
g l a
la
2. Wheat
g 3. Pulses a
a 4. Oilseeds
5. Sugar
6. Whole spices

Any other, Any two

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.co s e m
em
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31. (a) HACCP ensures food safety by identifying hazards. Give its full form.

Full form of HACCP - 1

Hazard Analysis Critical Control Points

(b) Describe four levels of food standards.

Levels of Food Standards - 1X4=4

1.Company Standards -
● These are prepared by a company for its own use
● Normally, they are copies of national standards

2.National Standards -
● These are issued by the national standards body such as Food Safety and
Standards Authority of India (FSSAI)

3.Regional Standards -
● Regional groups with similar geographical, climate etc. have legislation
standardisation bodies

4.International Standards -
● The International Organisation for Standardisation (ISO) and Codex
Alimentarius Commission (CAC) publish international standards

32. (a) A textile designer uses Munsell colour wheel while designing fabrics.
Predict any two aspects of colour which she / he might use in designing and
also elaborate the classification of colours.

Aspects of colour - 1x2=2

1. Hue
2. Value-Tint / Shade
3. Chroma / Intensity

Any two

Classification of colours - 1x3=3

1.Primary colours-
● These cannot be produced by mixing any other colour
● Example: Red,Yellow, Blue

2.Secondary colours-
● These are made by mixing two primary colours

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m
m .co

m .co ● Example:
s e m
se Blue + Yellow = Green
g l a
Blue + Red = Purple a
Red + Yellow = Orange

3.Tertiary colours -
● These are made by mixing one primary and one secondary colour
adjacent to each other on the colour wheel
● Example:
Red + Orange = Red Orange
m
m
Red + Purple = Red Purple
.co
.co
Yellow + Green = Yellow Green
m s e m
e
Yellow + Orange = Yellow Orange
s l a
g l a
Blue + Green = Blue Green
ag
a Blue + Purple = Blue Purple

m
m .co
s e
g la
a
Note- Marks should be awarded if the answer is explained through a suitable
diagram / illustration.
OR OR
(b) Principles of design are the rules that govern how design elements are
combined in the most appropriate way. Name any four principles of design
used to produce an appealing dress and briefly describe any three of them. m
m
c. o Principles of design- m.co
m s e ½x4=2

s e g l a
g la 1. Proportion a
a 2. Balance
3. Emphasis
4. Rhythm
5. Harmony / Unity

Any other, Any four

m .
.co s e m
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21
s l a
l a ag
ag For more Question Papers, Sample Papers, Notes & Syllabus visit Page 21 of 23

Brief description - 1X3=3

1.Proportion-
● Relation of one part of an object to another
● Generally based on the Golden Mean (Example:skirt-top 3:5:8, shirt-pant
5:8:13)
● Elements are skillfully blended so that divisions are not easily apparent
● It can be created by following :
⮚ Colour : Using contrasting colours as per Golden Mean
⮚ Texture : Balancing light and heavy fabrics according to body type
⮚ Shape / Form : The size and positioning of motifs or print in a dress are in
proportion to the size of the wearer

2.Balance-
● Equal distribution of visual weight from the centre of the garment
● Considers line, form, colour and texture
● Needs to be balanced both vertically (from centre line) and horizontally
(from top to bottom)
● It can be achieved by following :
⮚ Formal / Symmetrical : Both sides are identical / Gives stability and dignity /
May get monotonous
⮚ Informal / Asymmetrical : Both sides are different / Adds variety and interest
/ Does not get monotonous
⮚ Horizontal : Corrects figure problems by using elements of design
⮚ Radial : Design radiates from a centre point (Example: gathers, circular
yokes)

3.Emphasis-
● Focal point of the garment / Area that attracts the viewer’s eye
● Creates centre of interest by focussing attention on a specific area
● Emphasize positive features or camouflage figure problems
● It can be created by following:
⮚ Contrasting colours
⮚ Unusual shapes
⮚ Lines
⮚ Textures
⮚ Accessories

4.Rhythm-
● Creating a pattern by which the eye can flow through the garment
● Gives visual unity
● It can be created by following:
⮚ Repetition: By repeating line,colour,embroidery, laces, buttons, piping etc.
⮚ Gradation (Cordation) : By gradual increase or decrease in size of motifs,
lines, colours, textures etc.
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m
m .co

m .co ⮚ Radiation: Eyes move in an organised way from a central point such as
s e m
se gathers in waist, yoke etc.
g l a
a
⮚ Parallelism: elements lie parallel such as tucks in yoke, knife pleats in skirts
etc.

5.Harmony / Unity -
● Created when all elements of design come together to give a pleasing
effect
● Critical for producing marketable designs
● It can be created by following: m
m
⮚ Shape: When all areas of a garment reflect the same shape such as in a .co
.co
collar, cuff, hem and pockets all are curved in a dress
m s e m
e
⮚ Texture: Using the right kind of texture consistently across the garment
s l a
l a
such as silk kurta salwar with silk dupatta
g ag
a
Any three

Note- Marks should be awarded if the answer is explained through a suitable
diagram / illustration.

m
m .co
s e
g la
a

m
m .co
m .co s e m
s e g l a
g la a
a

m .
.co s e m
em
23
s l a
l a ag
ag For more Question Papers, Sample Papers, Notes & Syllabus visit Page 23 of 23