ISC Class 12 Competency Based Questions (CBQ) Home Science

PREFACE

With a growing emphasis on competency-based education globally, the educational landscape in India
has also steered towards high-quality learning experiences that allow learners to incorporate critical
thinking and problem-solving approaches. This approach goes beyond rote memorisation and focuses
on developing the skills and knowledge that students need to apply in their real-world scenarios.

The Council for the Indian School Certificate Examinations (CISCE), as a national-level progressive
examination board, has taken several steps to infuse competency-based education in CISCE schools
through teacher capacity-building on item development for competency-based assessments and the
incorporation of competency-focused questions at the ICSE and ISC levels from the examination year
2024.

To further facilitate the adoption of competency-based assessment practices in schools and to support
teachers and students towards the preparation for attempting higher-order thinking questions in future
board examinations, Item Banks of Competency-Focused Practice Questions for selected subjects at
the ICSE and ISC levels have been developed. This Item Bank consists of a rich variety of questions,
both objective and subjective in categories, aimed at enhancing the subject-specific critical and
analytical thinking skills of the students.

In this Item Bank, each question is accompanied by the topic and cognitive learning domain/s that it
intends to capture. The cognitive domains reflected in these questions include understanding, analysis,
application, evaluation and creativity, along with some questions of the higher-order recall domain. The
Answer Key at the end presents the possible answers to a given question, but it is neither limiting nor
exhaustive.

These practice questions are also meant to serve as teacher resources for classroom assignments and as
samplers to develop their own repository of competency-focused questions. Apart from offering a good
practice of higher-order thinking skills, engaging with these questions would allow students to gauge
their own subject competencies and use these assessments for learning to develop individual learning
pathways.

During the development of this Item Bank, a large pool of questions was prepared by a team of
experienced CISCE teachers. The questions that were finalised by the internal and external reviewers
as being higher-order competency-focused questions have been collated in this item bank.

I acknowledge and appreciate all the ICSE and the ISC subject matter experts who have contributed to
the development and review of these high-quality competency-focused questions for CISCE students.

We are hopeful that teachers and students will utilise these questions to support their
teaching-learning processes.

October 2024 Dr. Joseph Emmanuel
Chief Executive & Secretary
CISCE

Home Science ISC-Class XII

Table of Contents

S.No. Type of Questions Page Nos.

I. Multiple Choice Questions (MCQs) 1-5

II. Assertion-Reason Questions 6-7

III. Fill in the Blank 8

IV. Very Short Answer Questions 9-13

V. Short Answer Questions 14-16

VI. Long Answer Questions 17-18

Answer Key 19-25

ISC Competency-Focused Practice Questions

Home Science ISC-Class XII

COMPETENCY-FOCUSED PRACTICE QUESTIONS
ISC-CLASS XII
Home Science

I: Multiple Choice Questions (1 Mark Each)

S.No. Questions
1. [Culinary Terms]

Banana Foster
Which of the following cooking procedures is used in the above image?
(a) Glazing
(b) Flambe
(c) Roasting
(d) Braising
(Understanding)

2. [Culinary Terms]
During the proofing stage of bread-making, yeast respiration plays a crucial role in
dough rise.
Which of the following BEST describes the process occurring in the dough as yeast
consumes sugars from the flour?
(a) Yeast undergoes aerobic respiration, producing carbon dioxide and water, causing
the dough to rise.
(b) Yeast undergoes anaerobic respiration, producing lactic acid, which ferments the
dough and contributes to the flavour.
(c) Yeast undergoes aerobic respiration first, producing carbon dioxide and water, and
then switches to anaerobic respiration, producing carbon dioxide and ethanol, which
causes the dough to rise.
(d) Yeast undergoes anaerobic respiration throughout, producing methane and ethanol,
which causes the dough to rise.
(Application)

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S.No. Questions

3. [Food Preparation (Principles of Cooking)]
Which of the following BEST distinguishes the sauces produced during braising and
stewing?
(a) Braising produces a thin, watery sauce, while stewing results in a thick,
concentrated sauce due to the longer cooking time.
(b) Braising produces a rich, flavourful sauce with reduced liquid, while stewing
creates a sauce that remains more liquid and broth-like due to fully submerging the
ingredients.
(c) Braising produces a light, delicate sauce because it uses less liquid, while stewing
creates a thicker sauce by cooking uncovered for a longer period.
(d) Braising and stewing both produce similar thick sauces, but braising uses larger
cuts of meat, while stewing uses smaller cuts, which has no effect on the sauce
consistency.
(Understanding)

4. [Food Preparation (Preliminary Treatment of Foods)]
When preparing french fries, which of the following BEST explains when the potatoes
should be washed to reduce insecticide sprays, chemicals, and dirt effectively?
(a) Potatoes should only be washed after cutting into small pieces to ensure all
insecticides and chemicals absorbed in the flesh are removed.
(b) Potatoes should be washed both before and after cutting to ensure surface
insecticides and dirt are removed before cutting, and any internal chemicals are
removed afterward.
(c) Potatoes should be washed before cutting to remove surface insecticides,
chemicals, and dirt, as washing after cutting can lead to loss of nutrients and does not
significantly reduce chemicals inside the flesh.
(d) Potatoes should not be washed at all, as peeling removes all chemicals and dirt,
making washing unnecessary. (Application)

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S.No. Questions
5. [Meal Planning for the Family (Eating disorders; Developing Good Food Habits)]
Which of the following is an example of an adult following a fad diet, and the impact
of the behaviour in the long term?
(a) An adult switches to a balanced diet rich in fruits, vegetables, lean proteins, and
whole grains after consulting a nutritionist for sustainable health improvements.
(b) An adult adopts a popular detox juice cleanse, replacing all meals with liquid juices
for a week, believing it will rapidly "cleanse" the body of toxins and promote weight
loss.
(c) An adult gradually transitions to a plant-based diet, focusing on whole foods, while
ensuring proper nutrient intake through supplements as needed.
(d) An adult increases their intake of whole grains and healthy fats after reading about
their benefits for cardiovascular health from a reputable medical source.
(Application)

6. [Methods of Increasing Nutritive Value of Foods]
Which of the following statements BEST describes an advantage of parboiled rice
over milled rice?
(a) Parboiled rice has a longer cooking time than milled rice, which allows for
enhanced flavour development during the cooking process.
(b) Parboiled rice is less versatile than milled rice, as it can only be used in specific
dishes, limiting its culinary applications.
(c) Parboiled rice has a softer texture and is less sticky when cooked, making it a pre-
ferred choice for dishes that require a fluffy rice consistency.
(d) Parboiled rice retains more nutrients compared to milled rice because the
parboiling process allows water-soluble vitamins to seep into the grains, enhancing
their nutritional profile. (Recall)

7. [Food Preparation (Effects of Cooking on Food Components)]
Which of the following is an example of egg coagulation, and is the underlying
principle behind the process?
(a) Whisking egg whites to form stiff peaks, where the egg proteins denature and trap
air to create a stable foam, perfect for meringues.
(b) Scrambling eggs in a pan, where heat causes the egg proteins to denature and
aggregate, forming a soft or firm structure as the liquid eggs solidify.
(c) Beating egg yolks with sugar until pale and frothy, which helps dissolve the sugar
but does not affect the egg proteins significantly.
(d) Blending raw eggs into a smoothie, where the eggs remain in their liquid form and
no change to protein structure occurs.
(Application)

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S.No. Questions
8. [Food Preparation (Effects of Cooking on Food Components)]
Why do green vegetables, such as spinach or broccoli, turn olive-green when cooked
with acidic ingredients like tomatoes or vinegar?
(a) The acid in tomatoes or vinegar causes the natural sugars in green vegetables to
caramelize, resulting in an olive-green colour.
(b) The acid from tomatoes or vinegar reacts with the chlorophyll in green vegetables,
replacing magnesium in the chlorophyll structure with hydrogen, which turns the
vegetables olive-green.
(c) The heat from cooking green vegetables with acidic ingredients breaks down their
cell walls, releasing tannins that darken the colour to olive-green.
(d) The acid in tomatoes or vinegar prevents the vegetables from cooking evenly,
causing only the outer layers to change to olive-green colour, while the inside
remains a vibrant green.
(Analysis)

9. [Resource Management]
Which of the following statements BEST explains the relationship between a company
and its debenture holders, particularly regarding interest payments?
(a) Debenture holders receive variable interest payments that depend on the company’s
profits, making them more like shareholders than creditors.
(b) Debenture holders are considered equity investors in the company and have voting
rights, receiving dividends based on the company's performance.
(c) Debenture holders are creditors who lend money to the company in exchange for
a fixed rate of interest, paid at regular intervals, regardless of the company's
financial performance.
(d) Debenture holders can demand repayment of their principal investment at any time,
similar to a bank loan, which places them in a superior position compared to other
creditors.
(Analysis)

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S.No. Questions
10. [Human Development (Physical Development)]
Which of the following statements CORRECTLY describes the onset of puberty in
females, specifically in relation to menarche?
(a) Puberty in females begins with the development of breast tissue, followed by
menarche as a secondary sexual characteristic that indicates fertility.
(b) Menarche is the initial stage of puberty in females, occurring before any other
physical changes, such as growth spurts or breast development.
(c) The onset of puberty in females is primarily characterised by increased levels of
testosterone, with menarche occurring later as a sign of fertility.
(d) Menarche marks the first occurrence of menstruation and signifies that the female
body is capable of reproduction, typically occurring between ages 9 and 16.
(Recall)

Choose the incorrect pair from the options provided in Q.No. 11 to Q.No. 12.

11. [Human Development]
(a) Adulthood-18 years onwards
(b) Middle adulthood-between 40 and 60 years
(c) Late adulthood-after 30 years
(d) Adolescence-teenage years (Recall)

12. [Meal Planning]
(a) Hypertension-high blood pressure levels
(b) Diabetes-low blood sugar levels
(c) Obesity-overweight
(d) Binge eating-eating disorder (Recall)

Choose the correct pair from the options provided in Q.No. 13 to Q.No. 14.

13. [Meal Planning for the Family]
(a) Processed foods- sausages and chicken nuggets
(b) Food fads-pizzas and burgers
(c) Cereals-onions and potatoes
(d) Pulses-rice and wheat (Recall)

14. [Resource Management (Banking)]
(a) Savings account-debentures
(b) Recurring deposit account-one lumpsum payment
(c) Current account-for business firms
(d) Fixed deposit account-shares (Recall)

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II. Assertion- Reason Questions (1 Mark Each)

S.No. Questions

15. [Food Preparation]
Assertion (A): While baking items, foods are placed in a preheated oven which should
not be opened frequently.
Reason (R): Temperature differences can occur if the oven door is opened frequently,
affecting the baking process.
(a) Both Assertion and Reason are true, and Reason is the correct explanation for
Assertion.
(b) Both Assertion and Reason are true, but Reason is not the correct explanation for
Assertion.
(c) Assertion is true, and Reason is false.
(d) Assertion is false, and Reason is true.
(Understanding)

16. [Perspectives on Adulthood]
Assertion (A): People in the age group of 75-80 years, require more love, personal
attention and constant care.
Reason (R): People in the age group of 75-80 years feel lonely and are vulnerable due
to health reason as a result make them dependent on their family members.
(a) Both Assertion and Reason are true, and Reason is the correct explanation for
Assertion.
(b) Both Assertion and Reason are true, but Reason is not the correct explanation for
Assertion.
(c) Assertion is true, and Reason is false.
(d) Assertion is false, and Reason is true.
(Understanding)

17. [Resource Management (Banks)]
Assertion (A): Savings always help one stay clear of debts.
Reason (R): In case of emergencies, savings can always be used.
(a) Both Assertion and reason are true, and Reason is the correct explanation for
Assertion.
(b) Both Assertion and Reason are true, but Reason is not the correct explanation for
Assertion.
(c) Assertion is true, Reason is false.
(d) Assertion is false, Reason is true.
(Understanding)

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S.No. Questions

18. [Human Development (Physical Development)]
Assertion (A): Adolescents tend to have many friends and move in gangs.
Reason (R): Adolescents tend to become choosy and have less but close friendships.
(a) Both Assertion and Reason are true, and Reason is the correct explanation for
Assertion.
(b) Both Assertion and Reason are true, but Reason is not the correct explanation for
Assertion.
(c) Assertion is true, and Reason is false.
(d) Assertion is false, Reason is true.
(Understanding)

19. [Communication and Extension (Water Safety)]
Assertion (A): Before the invention of water purifiers, people used to boil water for
consumption to protect themselves from infections.
Reason (R): Consumption of boiled water prevents stomach infections.
(a) Both Assertion and Reason are true, and Reason is the correct explanation of
Assertion.
(b) Both Assertion and Reason are true, but Reason is not the correct explanation of
Assertion.
(c) Assertion is true, but Reason is false.
(d) Assertion is false, but Reason is true.
(Understanding)

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III: Fill in the Blank (1 Mark Each)

S.No. Questions

20. [Culinary Terms]
Spinach is blended into a _____________, which enhances its flavour and texture,
making it a versatile base for various dishes.
(Understanding)

21. [Preliminary Treatment of Foods]
Consuming fruits with their skins intact can help maximise nutrient intake, promoting
better ______ and overall health.
(Recall)

22. [Methods of Cooking]
Unlike gas or electric stoves, the surface of an induction cooktop remains
relatively____________ during cooking, as it does not get heated easily. This feature
not only enhances safety by reducing the risk of burns but also allows for
__________________ cleanup, as spills do not cook onto the surface.
(Understanding)

23. [Traditional Textiles (Embroidered Textiles)]
Tepchi and Bakhiya are examples of stitches of ___________________ embroidery.
(Recall)

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IV: Very Short Answer Questions (1 Mark Each)

S.No. Questions
24. [Perspectives of Adulthood]
Identify any two key features of early adulthood that influence personal development
and life choices. (Recall)

25. [Consumer Protection]
Rita purchased a new mobile phone, but within two weeks, it started malfunctioning.
Despite visiting the store multiple times, they refused to repair or replace the phone.
Frustrated, she decided to take further action.
What consumer right/s can Rita exercise in this situation?
(Recall)

26. [Communication and Extension (Water Safety)]
A village has been experiencing frequent cases of waterborne illnesses due to
contamination in its water supply.
As a local health officer, mention any one method the villagers can use to ensure their
water is safe for consumption. (Understanding)

27. [Perspectives of Adulthood]
How do old age homes contribute to the emotional and social well-being of elderly
individuals, especially those without close family support? (Understanding)

28. [Adolescence (Social Development)]
State any one positive peer influence during adolescence that contributes to the
development of healthy social skills and decision-making abilities.
(Recall)

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S.No. Questions
29. [Traditional Textiles (Printed and Painted)]

What is the traditional printing technique used in the region marked on the map above,
and how does it contribute to the uniqueness of the prints from that area? (Recall)

30. [Traditional Textiles (Woven Textiles)]
I am a traditional sari known for my intricate designs and storytelling motifs. My roots
trace back 500 years though I now thrive in Bishnupur. A calamity forced my journey
from my original home, but my legacy grew under British rule.
What sari am I, and where did I originate?
(Recall)

31. [Common Pre-cooking Procedures]
How does kneading help in making a better dough?
(Understanding)

32. [Consumer Education]
State the common standardisation mark on mustard oil and strawberry jam bottles.
(Recall)

33. [Human Development (Cognitive Development in Adolescence)]
How is the ability to comprehend changes in adolescence? Give any one change.
(Recall)
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S.No. Questions
34. [Human Development (Adolescence)]
In a math class, boys dominated discussions, while girls hesitated to speak up. The
teacher subconsciously called on boys more often, reinforcing the stereotype that math
is a male subject.
What type of stereotype is visible in the above situation and describe it?
(Understanding)

35. [Resource Management (Banking)]
A customer accidentally entered the wrong account number while transferring funds
online. The money was sent to an unregistered account, leading to frustration and a
lengthy recovery process.
What kind of payment does the customer use in the above scenario and mention one
necessary condition it requires to make payments operational?
(Recall)

36. [Resource Management (Banking)]
Reema has been issued a credit and debit card by the bank. Advise Reema on the use of
a debit card over a credit card for the safety of transactions.
(Understanding)

37. [Resource Management (Banking)]
Madhu has her home bakery business for which she requires a constant flow of cash.
Brief Madhu about the overdraft facility available in banks.
(Understanding)

38. [Resource Management (Savings)]
Priya, a recent college graduate, landed her first job. Excited about her new income, she
quickly fell into a pattern of spending on clothes, gadgets, and dining out. Her friends
often encouraged her to enjoy her earnings, reinforcing her spendthrift habits. However,
after a few months, Priya noticed her savings were nearly non-existent, leaving her
anxious about unexpected expenses.
Why is it important for Priya to save her money?
(Understanding)

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S.No. Questions
39. [Problems faced by the Consumer (Common Food Adulterants)]
In a bustling city, a local coffee shop faced a series of customer complaints about the
taste and consistency of their coffee. Upon analysis, it was discovered that some of the
coffee blends contained a mixture of an unrelated herb that added a bitter flavour, along
with crushed seeds from a tropical fruit that contributed a peculiar aftertaste. These
additives were often used to bulk up the coffee while minimising costs, compromising
the quality and authenticity of the beverage.
What adulterants are found in the above scenario?
(Understanding)

40. [Meal Planning]
Why are finger foods the preferred foods for pre-schoolers?
(Recall)

41. [Food Preparation (Preliminary Treatments of Foods)]
Why should the cream used for frosting on a cake be whipped before applying it to the
cake? (Understanding)

42. [Traditional Textiles]

Source: https://www.memeraki.com/blogs/posts/
Identify the embroidery in the above image and state any one product on which the
identified embroidery is used. (Understanding)

43. [Traditional Textiles]
Kutch embroidery is ornate and elaborate a tribute to the Rabaris, a nomadic tribe that
crafted this embroidery now of international repute. Name any two stitches used.
(Recall)

44. [Resource Management (Banking)]
What safety features should one follow while accessing the Internet banking system?
State any one feature.
(Recall)

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S.No. Questions
45. [Traditional Textiles]
Name the embroidery which is done on the back of the cloth creating a beautiful shadow
effect on the front. (Recall)

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V: Short Answer Questions (4 Marks Each)

S.No. Questions
46. [Meal Planning]
Rishi is the captain of his football team. He persistently gets headaches and feels weak
after his morning coaching. His first proper meal of the day is his lunch directly at 1 pm.
However, his headache continues to bother him.
(a) What might be the primary mistake he is making at the start of his day, and suggest
any two remedies to help alleviate his symptoms?
(b) Given his role as an athlete, specify the essential nutrients that should be included in
his morning meal to support his energy levels and overall performance.
(Understanding)

47. [Principles of Cooking]
Meera is exploring ways to prepare food using renewable energy sources, as part of her
commitment to eco-friendly practices. Based on this, answer the questions that follow.
(a) What is the environmentally friendly method of cooking that utilises the sun’s
energy? State one advantage of this method that supports both health and environmental
sustainability.
(b) Name a healthy wet method of cooking that preserves nutrients.
(Recall)

48. [Methods of Increasing Nutritive Value in Foods]
Considering Soma’s mother’s practice of making sprouts chaat for her children, address
the questions that follow.
Soma enjoys the sprouts chaat that her mother prepares and appreciates its health
benefits.
(a) Identify two benefits of consuming sprouts and how they contribute to overall
nutrition.
(b) Suggest another method of enhancing the nutritive value of foods and explain one
specific benefit of this method that could further support Soma’s family's healthy
eating habits. (Understanding)

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S.No. Questions
49. [Food Preparation]
Analyse the cooking methods available to a single parent preparing meals for his children
by answering the question.
(a) Compare one each similarity and difference between stewing and steaming as
cooking methods and discuss its impact on the nutritional value of the meals he/she
prepares.
(b) Consider the health implications of including deep-fried aloo tikki versus baked aloo
tikki in the menu. Which option should he/she choose, and what factors should he
consider when making this decision?
(Analysis)

50. [Human Development (Physical Development)]
Considering the challenges adolescents face when their changes are not accepted by
parents and adults, address the questions that follow.
Aisha is experiencing difficulties in her relationship with her parents due to the changes
she is undergoing during adolescence.
(a) Explain the role of the endocrine system in these changes and how it affects Aisha’s
development.
(b) Identify two similar secondary sex characteristics that Aisha shares with her peers,
regardless of being male or female.
(Recall)

51. [Communication and Extension – National Programme for Community
Development]
(a) Analyse the financial benefits of the Swachh Bharat Mission and their contribution
towards the broader goals of public health and economic growth.
(b) Who are swachhatagrahis? Explain their role in promoting hygiene and sanitation
awareness within the community.
(Analysis & Recall)

52. [Communication and Extension – National Programme for Community
Development]
(a) Examine the objectives of the Integrated Child Development Scheme (ICDS) pro-
gram aimed at improving community health.
(b) Identify the key groups of people who benefit directly from the program.
(Recall & Understanding)

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S.No. Questions
53. [Food Preparation –Microwave Cooking]
Riya and her friends often rely on microwave ovens for quick meals in their hostel.
(a) Explain the principle behind how a microwave oven works and how it heats food.
(b) Identify two disadvantages of cooking in a microwave that Riya and her friends
should be aware of when using this appliance. (Application)

54. [Human Development—Middle Adulthood]

Examine the key characteristics of middle adulthood that influence an individual’s
personal, social, and professional life, and discuss how these changes can shape one’s
overall well-being and life satisfaction during this stage.
(Analysis)

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VI: Long Answer Questions (7 Marks Each)

S.No. Questions
55. [Therapeutic Diet (Obesity)]
Raja’s uncle is suffering from obesity. Raja is looking for ways to support his uncle in
managing his obesity.
(a) Identify two probable causes of obesity that could apply to his uncle’s situation.
(b) What are two symptoms he might observe in his uncle?
(c) Suggest foods that should be avoided and recommend a diet that would be beneficial
for his uncle’s health and weight management.
(Application)

56. [Traditional Textiles (Woven Textiles)]
You are tasked with designing a new Benarasi saree collection, known for its luxurious
texture and intricate designs. The material selection is crucial for maintaining the
tradition while catering to modern tastes.
(a) What materials would you prioritise for the weave, and why?
(b) List any two themes depicted in the weaves.
(c) Describe the intricate technique of Benarasi weaving. (Application)

57. [Traditional Textiles (Embroidered Textiles)]
Kasuti is a traditional form of folk embroidery practised in the state of Karnataka.
(a) Analyse the technique used in this form of embroidery which reflects the cultural
heritage of Karnataka.
(b) Name any two stitches used.
(c) What are the motifs of this embroidery?
(Understanding)

58. [Meal Planning]
(a) Suggest a suitable meal plan for Meeta for her active son (aged 9 years) who
participates in horse riding.
(b) What are the considerations Meeta must keep in mind while packing tiffin for her
son?
(Application)

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S.No. Questions
59. [Food Preparation]

Radha has a hectic work schedule so using the pressure cooker is her preferred method
of cooking.
(a) Examine how the three advantages and one disadvantage of the above method
contribute to its overall effectiveness, discussing how each aspect affects the
outcome and any potential limitations.
(b) Analyse how the safety precautions Radha follows while using a pressure cooker can
impact its performance, efficiency, and her overall kitchen safety, listing at least three
key precautions. (Analysis)

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ANSWER KEY

Q.No. Expected Answers

In answering Multiple Choice Questions, candidates must write either the correct option
number or the explanation against it. Please note that only ONE correct answer should be
written.

1. (b) Flambe

2. (c) Yeast undergoes aerobic respiration first, producing carbon dioxide and water, and
then switches to anaerobic respiration, producing carbon dioxide and ethanol, which
causes the dough to rise.

3. (b) Braising produces a rich, flavourful sauce with reduced liquid, while stewing creates
a sauce that remains more liquid and broth-like due to fully submerging the ingredients.

4. (c) Potatoes should be washed before cutting to remove surface insecticides, chemicals,
and dirt, as washing after cutting can lead to loss of nutrients and does not significantly
reduce chemicals inside the flesh.

5. (b) An adult adopts a popular detox juice cleanse, replacing all meals with liquid juices
for a week, believing it will rapidly "cleanse" the body of toxins and promote weight
loss.

6. (d) Parboiled rice retains more nutrients compared to milled rice because the parboiling
process allows water-soluble vitamins to seep into the grains, enhancing their nutritional
profile.

7. (b) Scrambling eggs in a pan, where heat causes the egg proteins to denature and
aggregate, forming a soft or firm structure as the liquid eggs solidify.

8. (b) The acid from tomatoes or vinegar reacts with the chlorophyll in green vegetables,
replacing magnesium in the chlorophyll structure with hydrogen, which turns the
vegetables olive-green.

9. (c) Debenture holders are creditors who lend money to the company in exchange for a
fixed rate of interest, paid at regular intervals, regardless of the company's financial
performance.

10. (d) Menarche marks the first occurrence of menstruation and signifies that the female
body is capable of reproduction, typically occurring between ages 9 and 16.

11. (c) Late adulthood-after 30 years

12. (b) Diabetes-low blood sugar levels

13. (a) Processed foods- sausages and chicken nuggets

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Q.No. Expected Answers

14. (c) Current account-for business firms

15. (a) Both Assertion and Reason are true, and Reason is the correct explanation for
Assertion.

16. (a) Both Assertion and Reason are true, and Reason is the correct explanation for
Assertion.

17. (a) Both Assertion and Reason are true, and Reason is the correct explanation for
Assertion.

18. (d) Assertion is false, Reason is true.

19. (a) Both Assertion and Reason are true, and Reason is the correct explanation of
Assertion

20. puree

21. Digestion (because of roughage/fibre)

22. Cool, easier

23. Chikankari

24. Career and marriage

25. Right to redressal

26. Boiling; filtering; addition of alum; addition of chlorine.
(Any one point from above.)

27. Safety and security, companionship and socialization. assistance with daily activities.
access to healthcare 24x7, peaceful and relaxing environment
(Any one point from above.)

28. Team spirit, leadership, and good values like tolerance, bonding, and emotional sharing,
do not feel alone. (Any one point from above.)

29. Bagh print is a traditional Indian handicraft originating in Bagh, Dhar district of Madhya
Pradesh, India. The process is characterised by hand-printed wooden block relief prints
with naturally sourced pigments and dyes.

30. The Baluchari sari traces its origin to West Bengal.

31. Due to gluten formation, it makes the dough elastic and the rotis/chapatis soft.

32. FSSAI; vegetarian mark.

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Home Science ISC Class-XII

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33. Abstract thinking develops, hypothetical thinking, deductive and inductive thinking, and
propositional thinking. (Any one point .)

34. Gender stereotype: When boys are given typically masculine tasks and girls feminine.
Anything outside of this is considered odd.

35. NEFT payment. Necessary Condition: One has to have a registered account online to
transact.

36. A credit card is safer as it gives a credit amount to the customer. No banking details are
shared by the bank to the vendor. In the debit card, however, the amount is directly debited from
the account during purchase.

37. An overdraft facility is given to the current account holders like business houses or
people. The banks allow one to withdraw more money than the account balance
(withdraw even when account funds are insufficient). Banks charge interest on overdraft
amounts.

38. Reasons to save:
• emergency.
• long-term goals.
• to buy an expensive item.
• future of children.
• retirement plans.
(Any one point from above.)

39. Chicory powder, crushed tamarind seeds.

40. Preschool children are high on energy and keep playing or running around most of the
time. That is why they prefer finger food as it will save him time. Finger foods are easy
to handle and chew.

41. Whipping adds air to the cream making it extremely light as well as stiff which in turn
makes it easy and convenient to apply on the cake.

42. Kashidakari.
Product – shawl, saree, suits, kurta.

43. Chain stitch, herringbone stitch, satin stitch, interlace stitch, buttonhole stitch, darning
stitch.
(Any two points from above.)

44. Keeping a password to access.

45. Chikankari embroidery

46. (a) Mistake: Rishi is skipping his breakfast.

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Home Science ISC Class-XII

Q.No. Expected Answers
Remedies:
• He should have a wholesome breakfast like an egg sandwich or vegetable wrap along
with some dry fruits and fruits to avoid headaches and weakness.
• He should eat something rich in carbohydrates immediately after his coaching as his
body needs glucose and energy.
• Till the next meal after breakfast, he must drink lots of fluids.
• He must rest for a while after his football coaching.
(May mention any two remedies from above.)
(b) Carbohydrates, proteins and fluids.
Carbohydrates, proteins, vitamins a and C, Iron.

47. (a) Solar cooking
Advantages: It is a clean and residue-free method of cooking food. Since, it is a slow
process of cooking food, the chances of food getting charred or burnt while cooking
is absent.
(b) Steaming and pressure cooking.

48. (a) Benefits of sprouts or germination process:
• Increase in nutrients: Niacin and vitamin C.
• Carbohydrates become easier to digest as complex changes take place.
• Iron gets loosened from its bound form making assimilation in the body easy.
• Methi seeds lose their bitterness.
(Any two points from above.)
(b) Fermentation: Increase in nutrients and better texture.
Combination of foods: More nutrients.
(Any one point from above.)

49. (a) Similarity – both preserve nutrients to the maximum. Difference – steaming requires
a special utensil to cook whereas stewing can be done in any deep thick bottomed pan.
(b) Baked tikkis are healthier as they absorb less fat.

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Home Science ISC Class-XII

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50. (a) The major hormones of the ovaries in females are progesterone and estrogens.
Estrogens – It is a group of female sex hormones essential for reproduction and the de-
velopment of the female reproductive system; maturation and growth of the vagina and
uterus, widening of the pelvis, breast and the uterus changes during the menstrual cycle,
and increasing growth of hairs on the body.
Progesterone: These are the hormones whose function is to prepare the uterus for
conception, regulating changes in the uterus during the menstrual cycle, ovulation aids,
and stimulating gland development for the production of milk during pregnancy.
Androgens are hormones that majorly influence the development of the male
reproductive system.
Testosterone is responsible and essential for increased growth of bone and muscle,
growth of body hair, developing broader shoulder, voice deepening and growth of the
penis.
Androstenedione: These are the hormones that act as a precursor to estrogens and
testosterone.
Inhibin: These hormones inhibit the release of FSH and are thought to be involved in
sperm cell regulation and development.
(b) Armpit hair, pubic hair, change in the body structure.
(Any two points from above)

51. (a) Attract foreign direct investment, increase in tourism, health improvement, increase
in productivity, and collectively foster a healthier community and a robust economy. By
addressing sanitation and cleanliness, the mission aligns public health goals with
economic advancement, creating a sustainable cycle of growth and well-being.
(b) Swachhatagrahis are the volunteers of the Swachh Bharat Abhiyan and they promote
the construction of toilets using a popular method called Community-led total Sanitation
at the village level.

52. (a) Objectives: To improve the nutritional and health status of children in the age group
of Birth-6 years. To lay the foundation for proper psychological, physical and social
development of the child to reduce the incidence of mortality, malnutrition and school
dropouts.
(b) Children below 6 years, their mother, pregnant and lactating woman.

53. (a) Microwave oven cooks with radiant heat. The magnetron tube within the oven helps
to cook the food by vibrating the water molecules in the foodstuffs. The heat thus
generated heat or cooks the food.
(b) Expensive device, food can become dry, only special utensils can be used, and hot
and cold spots may remain in the food.

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Home Science ISC Class-XII

Q.No. Expected Answers

54. Characteristics of middle adulthood
• Career peaks so a time of achievement.
• Physical changes—lifestyle diseases; menopause, decline in stamina.
• Changes in interests —mellows down and wants to do tasks and jobs at a slower
pace.

55. (a) genetic, hormonal, poor lifestyle habits, no exercise, irregular mealtimes, eating
outside food instead of home-cooked items.
(b) increased weight, breathlessness, and increased sweating. difficulty doing physical
activity. Tired, joint and back pain. Low confidence and self-esteem.
(c) foods to be avoided: carbohydrate and fat-rich foods, oily spicy foods, processed and
junk foods to be avoided.
A light calorie-nutritionally balanced meal to be eaten.

56. (a) Cotton, silk and their blends.
(b) Flora, fauna, geometric.
(c) Traditionally, Banarasi sarees are woven on jacquard pit looms. The tana (warp), the
longitudinal threads, are held in tension on the loom and lifted up. The Bana (weft), the
latitudinal threads, are placed in a shuttle. As the shuttle moves back and forth, the warp
and weft threads are interwoven.

57. (a) Kasuti traditional is done on cotton and has the same appearance on the back and
front. This embroidery is done by counting the warp and weft threads. It is common on
Ilkal sarees where vertical, horizontal, and diagonal patterns are made enhancing the
rustic charm and simplicity of the region's textile traditions.
(b) The stitches used are cross-stitch, running stitch, and their variations; Gavanti, Negi,
Murgi and Menthi.
(c) Motifs are bells, birds, animals, chariots and rangoli patterns.

58. (a) Breakfast – 1 boiled egg, 1 banana
Lunch – 1 small bowl of chole, 2 small puris, 1 small bowl of raita, few pieces of
cucumber
Evening snacks – 1 cup milk, 1 small bowl of makhana
Dinner – 1 cup dal, 1 cup rice
(b) Non-drip items (easy to carry), nutritious foods, interesting to eat form, ingredients
in a form which will not perish quickly, include all the food groups, including variety.
Protein rich diet.

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Home Science ISC Class-XII

Q.No. Expected Answers

59. (a) Pressure cooking
Advantages: fast cooking, minimal nutrient loss, fuel saving, safe.
Disadvantages: pressure cooker makes a lot of noise, it’s important to keep a track of
time or whistles else the food might get charred or get overcooked if not supervised.
(Any two advantages and one disadvantage of the above.)
(b) Precautions:
• The vale and gasket must be very clean.
• Only 2/3rds of the cooker are to be filled.
• Sufficient water to be used.
• The timer must be set, or the watch kept.
• Release pressure with care.

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Home Science ISC Class-XII

ISC Competency Focused Questions 26