CBSE Class 10 Sample Paper 2024 Solution for Home Science

CENTRAL BOARD OF SECONDARY EDUCATION

SAMPLE PAPER
CLASS 10
2024

Solutions

MARKING SCHEME 2023-24
HOME SCIENCE (064)
CLASS X

One Theory Paper – 3 hours Total Marks – 70

SECTION A
1. a. 1
2. a. 1
3. b. 1
4. d. 1
5. a. 1
6. c. (or) a. 1
7. b. 1
8. c. 1
9. b. 1
10. b. 1
11. a. 1
12. d. 1
13. b. 1
14. c. 1
15. a. 1
16. c. 1
17. c. (or) c. 1
18. a. 1
SECTION-B
19. Four steps of preparing time plan – 2
 Listing all the activities
 Grouping flexible and inflexible(fixed)activities
 Estimating the time required for performing each activity
 Allot time to each activity
 Arrange the activities in proper sequence
 Evaluate the time plan, it should be practical, flexible and
realistic

20. Four points to be considered while storing milk- 2
 Milk should be-
 boiled and cooled and then stored in refrigerator.
 kept in clean and covered container.
 stored away from strong smelling food.
(OR)
Four ideal characteristics of hygienic kitchen-
 Work surfaces, floors and walls of Kitchen should be non-
absorbent, washable and without cracks.
 It should be pest free.
 Dustbins should be emptied regularly and should not overflow.
 Windows and doors of kitchen should be fitted with wire mesh.
 Kitchen should be well lighted and well ventilated.
21. Four possible ways cloth merchant must have cheated- 2
By using-
 dented measuring rods
 scale which is not staring from zero
 hands for measurement
 Broken measuring scale/tape
22. Two reasons of preferring soaps over detergents are- 2
Soaps are-
 Cheap
 Environment friendly(biodegradable)
23. Two labour -saving devices for each- 2
A. making vegetable curry
 Mixer Grinder
 Electric chopper
 Blender
 Microwave
B. cleaning the house
 Vacuum cleaner
 Long handled mop
 Wiper

24. Two points to be considered to plan a mid-day meal for primary 2
school–
It should be –
 Nutritious
 Finger foods
 Colourful

Two points to be avoided while planning a mid-day meal for primary
school Avoid-
 Fried foods
 Sweets
 Strongly flavoured foods
25. Four examples showing lack of information about commodities and 2
services-
 Leaflets are blurred and not written in local language
 Shopkeepers refuse to give leaflets
 Packing substandard products in similar packets as of reputed
brand
 While advertising giving exaggerated picture of products
 Free attractive gifts and discounts with low quality products

(OR)

Full form of FSSAI-
Food Safety Standard Authority of India

Two roles of FSSAI are-
 Specifies standards and guidelines for food articles.
 Issues licenses to food service operators and registers small
vendors.
 Give guidelines to other bodies for certification.
 Specifies food labeling standards.
26. Six healthy eating practices are-
3
 Eat balanced diet.
 Include seasonal fruits and vegetables
 Choose whole grain instead of refined grain
 Include small amounts of nuts and milk in daily meals
 Choose skimmed/low fat milk/curd in place of whole fat dairy

products
 Limit the use of ghee/butter/oil
Any other, Any six

27. A. Two drawbacks of not engaging in play with others are- 3
Child will not-
 become stronger
 learn to share toy
 learn how to play in group
 wait for their turn
 learn to control emotion
Any other, any two

B. Two appropriate toys -
 Illustrated books
 Construction toys
 Wooden puzzles
 Memory games
Any other, any two
(OR)
Exploratory play- When children explore and try out new ideas. For
Example-Opening up of toys.
Serious play- When action of child is done seriously. For example-In a
make-believe play of doctor –patient the doctor pretends to put an
injection after rubbing the area with cotton.
28. Six rules of personal hygiene to be followed by cook –
3
 Food handler should bathe daily
 Wear clean washable and light-colored apron
 Nails should be kept unpainted and trimmed.
 Wear covered shoes
 Rings and watches should not be worn
 Hair should be free from dandruff/lice and tied and covered with
an absorbent cap.
 Ensure that food handler is not suffering from any kind of
diseases such as common cold, boils, skin diseases, etc.
 Wash hands before beginning the kitchen work and after using
washroom, handling raw meat, vegetables, etc.
 Avoid scratching hair and nose pricking.
Any other, Any six
(OR)

Three points to be considered while serving-
 Hold the glass from its bottom.
 Hold utensils from their handles.
 Tongs and ladles should be used to serve food.

 Use disposable gloves to serve the food.
 Fingers should not be dipped in food or water while serving
Any other, Any three

Three points to be considered while holding the cooked food-

 Cooked hot food should be kept above 63-degree C
 Cold foods should be held below 5-degree C.
 Keep the cooked food covered
 Keep the food in clean container
Any other, Any three

29. Six food safety standards laid down by FSSAI-
3
 Food should not contain excess of any food preservatives,
contaminants, heavy metals, residue of pesticides.
 No one should manufacture, distributor sell any modified food
 No person shall import into India any unsafe or substandard
food
 No one should sell any packaged food products which are not
labeled
 No one should make a false or misleading presentation
 The labels shall not contain any false or misleading claims
Any other, Any six

SECTION-C

30. Eight steps of stain removal –
4
 Remove stain when fresh
 Soak the stain in plain cold water
 Then soak it in warm soapy water.
 Bleach the stain in sunlight.
 Treat the stain with diluted alkaline solution.
 Treat the stain with diluted acid.
 Apply oxidizing bleach and reducing bleach.
 If the stain persists, repeat the cycle from step 4 to step 7.
 Rinse all chemicals.
Any other, Any eight

31. A. Adulterant present in ice ball-
4
 Metanil Yellow

B. Two ill effects are –
 Cancer
 Anemia
 Mental Retardation

C. Four precautions to safeguard against malpractice of adulteration-

 Read the labels carefully
 Check the standardized marks
 Buy reputed brands from reputed shop
 Purchase only packed and sealed foods
 Prefer to buy whole spices/grains and grind them at home

32. A. Four physical changes observed in adolescence-
4
 Increase in height and weight
 Hands and feet attain adult size
 Appearance of pimple(acne)
 Voice of adolescent girls become shrill whereas voice cracks
and become harsh of adolescent boys.
 Adolescent girls have rounded and curvy hips whereas
adolescent boys have lean hips.

B. Four features of emotional changes during adolescence-
 Mood swings
 Feel intense emotions
 Self-conscious
 Rebellious and casual attitude
(OR)

Four cognitive changes of adolescent with suitable example for each-
 ABSTRACT THINKING-They can imagine anything even if they
have never seen it. For Example- if told elephants are flying,
they can picture a grey or pink elephant with wings, flying up in
clouds.
 PROPOSITIONAL THOUGHT/LOGICAL THINKING-They can
understand and evaluate the logic of verbal statements. For
Example-A is grandson of B, B is father of C, how A is related
to C. Adolescents can solve these types of questions.
 HYPOTHETICAL DEDUCTIVE REASONING-They have an
ability to analyze the problem hypothesize solution and
systematically figure out any evidence need to prove. For
Example-if neighbor was murdered, they can think of different
possible ways who could have murdered.
 SYSTEMATIC THINKING-They have an ability to think
systematically. For Example-a child is asked to form words from
the alphabets A, T, E and M. Adolescents will do this exercise
systematically forming two letters, three letters and four letters’

words.
Any other, Any four with the help of an example for each

33. A. Two possible reasons are- 4

 Working in wrong posture
 Long duration of physical work
 Heavy physical work
 Working in same posture for a long duration
 Uncomfortable working conditions
 Too much of over load

B. Six ways to simplify work are-

 Avoid doing unnecessary work
 Develop Skills
 Improve the sequence of doing work
 Dovetailing
 Improve Posture
 Correct height and width of work surface-
 Within reach
 Conducive workplace
 Systematic storage
 Labour saving device
 Use readymade
Any other, Any six

34. A. Four important factors of menu planning- 5

 Age-Nutritional requirement of different age group is different.
Example-Children and adolescent need more calories, protein,
iron and calcium as compared to old man.
 Sex (Gender)-Males dietary requirements is more as compared
to females
 Climate-In warm weather light, cool refreshing meals are
preferred whereas in cold weather Hot, spicy and energy giving
food are preferred.
 Number of members- Food is planned according to the number
of members. Example-For parties more time is needed to
prepare food in larger quantities.
 Availability of food- Seasonal vegetables should be selected as
they are cheap but are also nutritious.

B. Two benefits of planning-
It helps to –

 retain, enhance nutrients and minimize nutrient loss
 introduce flexibility
 make food attractive and appetizing
 save time, energy and fuel
 plan low-cost nutritious meals within the resources
 ensure no left-over food or any leftover can be incorporated in
the next meal

35. A. Two finishing agents for cotton sarees along with reasons- 5
1. Stiffening agent-
Reason-
 Give crispness and shine to the fabric
 Starched clothes do not get dirty easily
2. Chemical bleaches-
Reason-
 To brighten the fabric
 Any other, Any two finishing agents with one reason for each

B. Four tips to store cotton sarees-
 Remove the stain before storing the saree.
 Place of storage should be dry.
 De starched the saree before storing.
 Pins/buckles, etc. should be removed.

C. Two natural insect repellent used to prevent the attack of insects on
sarees-
 Camphor
 Neem leaves
 Sandalwood powder

(OR)

A. Insect must have caused damage-
 Carpet bettles

B. Four possible reasons for the damage-
 Place of storage must not be dry.
 Saree was not dry-cleaned before storage.
 Saree was stored with stain.
 No insect repellant was used while storing the saree.
 Place of storage was not air tight.

C. Four precautions to prevent the damage-
 Place of storage must not be dry.
 Saree was not dry-cleaned before storage.
 Saree was stored with stain.
 No insect repellant was used while storing the saree.
 Place of storage was not air tight