ISC (Arts)
Academic Year: 2019-2020
Date: मार्च 2020
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(Candidates are allowed an additional 15 minutes for only reading the paper. They must NOT start writing during this time.)
Answer all questions from Part I and five questions from Part II.
All working, including rough work, should be done on the same sheet as the rest of the answer.
The intended marks for questions or parts of questions are given in brackets [ ].
State any two precautions to be taken during pressure cooking.
Chapter:
Name any two methods of enriching the nutritive value of food without increasing the cost.
Chapter:
How do personal likes and dislikes influence meal planning for the family?
Chapter:
List any two causes of obesity among adolescents.
Chapter:
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Enumerate any two advantages of dry cleaning a silk saree.
Chapter:
Explain any five changes that may occur in food while cooking.
Chapter:
Explain the preliminary procedure of cleaning/washing of foods.
Chapter:
List any four advantages of this preliminary procedure.
Chapter:
How should food be stored in a refrigerator to preserve it for a longer period of time?
Chapter:
Describe any five ways of developing good food habits in children.
Chapter:
Discuss the need for adequate nutrition and a balanced diet for the elderly.
Chapter:
State any five ways by which one can prevent falls at home.
Chapter:
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Mention ways in which Kesari Dal is used as an adulterant.
Chapter:
Explain the health hazards associated with Kesari dal?
Chapter:
Consumer education provides information about existing laws and standards for the benefit of the consumer. In this context, explain:
The role of the ISI mark.
Chapter:
Consumer education provides information about existing laws and standards for the benefit of the consumer. In this context, explain:
Advantages of labels on a commodity.
Chapter:
Explain the development of gender roles and stereotypes during adolescence.
Chapter:
List any five ways by which an adolescent can handle peer pressure.
Chapter:
List any five precautions to be taken while storing clothes.
Chapter:
How does the profession, occupation, and activity of an individual decide the choice of clothes?
Chapter:
Write a short note on the following:
Defective weights and measures.
Chapter:
Write a short note on the following:
Spoilage of food due to enzymatic action.
Chapter:
Write a short note on the following:
Criteria for the selection of clothes for summer.
Chapter:
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CISCE previous year question papers Class 12 Home Science (Theory) with solutions 2019 - 2020
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