Class 12 Home Science Compartment Exam 2025

Class 12 Home Science Supplementary Exam 2025

SECTION A

(Multiple Choice Questions)

1. Which of the following best defines food manufacturing? 1

(A) Food preservation and storage to enhance shelf life

(B) Food fortification to enhance nutritive value

(D) Food processing and technology to produce safe and convenient foods

2. Adjustment of human and machine is known as: 1

(A) Ergonomics

(B) Entrepreneurship

(D) Anthropometry

3. The Consumer Protection Act, 1986 has been replaced by a new Act in which year? 1

(A) 2000

(B) 2005

(D) 2019

4. What role did the leading newspaper ‘Hindustan Times’ play in bringing services and benefits to the people of Chhatera village? 1

(A) Provided financial aid to the villagers

(B) Held elections of local leaders

(C) Utilised the power of press to get solutions to problems of the villagers

(D) Launched a campaign against the villagers

5. (a) A person experiences fatigue, shortness of breath and paleness in eyes and nails. These symptoms are indicators of which nutritional deficiency disorder? 1

(A) Iron deficiency anaemia

(B) Vitamin D deficiency

(D) Iodine-deficiency disorder

(b) Mid-day meal programme is an example of which of the following?

(A) Nutrient deficiency control programme

(B) Food supplementation programme

(D) Wage employment scheme

6. Which of the following options is suitable for a career in the field of Food Quality and Food Safety? 1

(A) Clinical nutritionist

(B) Environmental scientist

(D) Food inspector

7. Which ‘Article’ of the Constitution of India guarantees equality of opportunity for all citizens in matters relating to employment and appointment to any office under the State? 1

(A) Article 48(1)

(B) Article 16(1)

(D) Article 52(1)

8. Choose the correct pair of the type of processed food with its example: 1

(A) Formulated food: Cake

(B) Preserved food: Wheat

(D) Food derivatives: Fresh fruits

9. Deficiency of which of the following nutrients can result in night blindness? 1

(A) Folic Acid

(B) Zinc

(C) Vitamin A

(D) Riboflavin

10. What is the function of hydro extractors in the laundry industry? 1

(A) Washing and cleaning clothes

(B) Drying and pressing clothes

(D) Drying clothes by getting rid of 60 – 70% moisture

11. Match the food hazard given in List I with its example in List II. 1

List-I (Food Hazard)	List-II (Example)
i. Physical hazard	1. Pesticides
ii. Chemical hazard	2. Fly
iii. Visible biological hazard	3. Virus
iv. Invisible microbiological hazard	4. Feather

Choose the correct option from the following:

(A) i – 2, ii – 4, iii – 1, iv – 3

(B) i – 4, ii – 1, iii – 2, iv – 3

(D) i – 3, ii – 4, iii – 2, iv – 1

12. Match the Development Communication term/examples of its methods given in List-I with their related year in List-II. 1

List-I (Term/example)	List-II (Year)
i. Development Communication	1. 1969
ii. EDUSAT	2. 2014
iii. Project Village Chhatera	3. 2004
iv. Swachh Bharat Mission	4. 1972

Choose the correct option from the following:

(A) i – 4, ii – 3, iii – 1, iv – 2

(B) i – 2, ii – 1, iii – 4, iv – 3

(D) i – 4, ii – 3, iii – 2, iv – 1

13. Which facilities are provided by multiservice centres for older people? 1

(i) Nursing care to the seriously ill

(ii) Day care and health care

(iii) Financial aid

(iv) Educational and entertainment opportunities

Choose the correct option from the following:

(A) (i) and (ii)

(B) (iii) and (iv)

(C) (ii) and (iv)

(D) (i) and (iii)

14. (a) Identify the medical foods which are used in the dietary management of diseases. 1

(i) Canned fruits

(ii) Low-sodium salt

(iii) Lactose-free milk

(iv) Pasteurised milk

Choose the correct option from the following:

(A) (iii) and (iv)

(B) (i) and (ii)

(D) (ii) and (iii)

(b) According to FSSAI, functional foods or nutraceuticals may contain which of the following ingredients?

(i) Minerals or vitamins or proteins, or their compounds, etc.

(ii) Substances that supplement the diet exceeding the recommended daily allowances

(iii) Excess sugars and fats

(iv) Plants or botanicals in the form of powder, concentrate or extract

Choose the correct option from the following:

(A) (i) and (iii)

(B) (i) and (iv)

(D) (iii) and (iv)

SECTION B

(Case Study-Based Questions)

Read the passage carefully and answer the questions no. 15 to 18.

Training and scientific knowledge of childhood, developmental changes and challenges is even more critical for those adults who choose early childhood programmes as a career. Early child care professionals are responsible for children other than their own. The activities they perform as child care professionals constitute their work, and they receive formal recognition for this. Teachers and caregivers are responsible for children who may not be their biological offspring, and to the institution they work for, as well as the larger society.

15. In the context of ECCE, choose the correct pair: 1

(A) Early childhood: Birth to 8 years

(B) Toddler: 5 to 8 years

(D) ICDS: Programme for the elderly

16. Match the educators/concept of Early Childhood Care and Education given in List-I with its description in List-II.

List-I (Educator/Concept)	List-II (Description)
i. Maria Montessori	1. Children need a concerned, caring and knowledgeable adult
ii. Jean Piaget	2. Institutional setting for the care of infants and young children
iii. Lev Vygotsky	3. Children need a supportive environment to explore phenomena in their own ways
iv. Crèche	4. Outline of schools based on the principles of early childhood education

Choose the correct option from the following:

(A) i – 2, ii – 4, iii – 1, iv – 3

(B) i – 3, ii – 1, iii – 2, iv – 4

(D) i – 4, ii – 3, iii – 1, iv – 2

17. Given below are two statements labelled as Assertion (A) and Reason (R). 1

Assertion (A): Young children have a short attention span when compared with older children and adults.

Reason (R): A pre-school teacher should quickly change her lesson plan and strategies to deal with the needs of young children.

Select the most appropriate answer from the options given below:

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

(B) Both (A) and (R) are true, but (R) is not the correct explanation of (A).

(D) (A) is false, but (R) is true.

18. Given below are two statements labelled as Assertion (A) and Reason (R). 1

Assertion (A): Guiding principles of ECCE emphasise on experiential learning.

Reason (R): A young baby of around 8 – 12 months can show fear of unknown people.

Select the most appropriate answer from the options given below:

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

(B) Both (A) and (R) are true, but (R) is not the correct explanation of (A).

(D) (A) is false, but (R) is true.

SECTION C

(Short Answer Questions)

19. (a) A person suffering from prolonged illness has been admitted to district hospital by his family. Which level of health care is this? If his health does not improve, then which level of health care will he be shifted to? 2

Ans: Level of health care – Secondary Health Care

Level of health care he will be shifted to – Tertiary Health Care

(b) Insufficient intake of nutrients increases the risk of malnutrition. Write the names of terms used for the deficiency of macro and micro nutrients in the body.

Ans: Deficiency of macro nutrients – Protein Energy Malnutrition

Deficiency of micro nutrients – Hidden Hunger

20. 16-year-old Bhura is caught by the police for snatching a mobile phone and sent to custody for violating the law. Under which Act was he arrested? Mention the two categories of children defined under this Act.

Ans: Name of the Act – Juvenile Justice (Care and Protection of Children) Act

Two categories of children –

Those who are ‘in conflict with the law’ / Juvenile delinquents
Those considered to be ‘in need of care and protection’

21. Classify foods based on their perishability. Also give an example of any one type. 2

Ans: Classification of foods based on perishability –

Perishable foods – Foods that spoil quickly within one or two days
Semi-perishable foods – Foods that can last for 1-2 weeks
Non-perishable foods – Foods that generally last for one year

Example-

Example of perishable foods – Milk, Curd, Fish, Meat, Green leafy vegetables
Example of semi-perishable foods – Fruits and Vegetables
Example of non-perishable foods – Grains (rice, wheat), pulses, oilseeds

22. What are neutral colours? Provide any two examples. 2

Ans: Neutral colours – Achromatics / Colours without colour

Examples- White, Black, Grey, Brown, Metallics (Silver / Gold)

23. Explain in which two ways commercial laundry is different from household laundry. 2

Ans:

Commercial laundry	Household laundry
Capacity to handle 100 kg or more of load in one cycle.	Capacity to handle 5-10 kg of load in one cycle.
Have a system of keeping records.	No records required.
Organised in different sections such as inspection, sorting, drying, ironing, etc.	No separate sections.
Takes care of special articles also, such as blankets, carpets, etc.	Takes care of articles of daily use.
Bigger equipment in large numbers, such as hydro-extractors, flatbeds for ironing, roller ironing, etc.	Equipment used is buckets, tubs, brushes, a washing machine, etc.
Have arrangements for dyeing and special finishes like zari polishing, etc.	Routine finishes like starching, bleaching are done.
Requires trained personnel.	Usually done by family member or house help.

24. A food factory wants to launch few new recipes of snacks in the market. To create innovative recipes, which four types of knowledge and skills should their professionals have for recipe development? 2

Ans: Knowledge and Skills needed for recipe development –

Expertise in cooking
Knowledge of the nature and properties of food
Uses of ingredients, measuring and weighing them accurately
Designing, analysing and adapting a basic recipe
Food handling skills
Food production following hygiene and safety norms
Handling tools and equipment accurately
Innovations in product design and preparation according to consumer perceptions
Use of information technology for contemporary production

25. (a) State two reasons why it is essential to focus on public health nutrition in India. 2

Ans: Reasons to focus on public health nutrition in India-

Alarming malnutrition statistics
Low birth weight and its adverse effects
Prevalence of growth retardation
Micronutrient deficiencies (Hidden Hunger)
Negative impact of malnutrition on productivity and quality of life
Rising problem of overnutrition
Double burden of malnutrition
Increase in prevalence of communicable and non-communicable diseases

(b) Mention any two long-term strategies laid down by the Government of India to tackle nutritional problems.

Ans: Long-term strategies-

Ensuring food security – Improving the availability of food
Improvement in dietary patterns – Ensuring availability of nutritionally rich foods
Poverty alleviation for rural and urban poor through employment generation schemes / Public distribution system or implementing land reforms / improving health and family welfare / Prevention of food adulteration / Involvement of media / Basic nutrition and knowledge / Monitoring of nutrition programmes / Improvement of status of women / Education and literacy / Community participation

26. (a) Kiran Mazumdar-Shaw, the Chairperson of Biocon Ltd. is an eminent woman entrepreneur. Which three personal qualities must a successful entrepreneur like her possess? 3

Ans: Personal qualities of a successful entrepreneur –

Willingness to work hard
Knowledge and skills for planning and implementation
Skills of management of finances, materials, personnel and time
Having the courage to take calculated risks
Ability and preparedness to handle many tasks simultaneously
Ability to learn and acquire the necessary skills for the tasks at hand
Ability to deal with tough issues and find solutions
Being realistic and not expecting easy solutions
Ability to cope with setbacks, challenges and failures
Ability to develop partnerships and networking
Ability to negotiate, strategise and prioritise
Being flexible and able to handle a crisis
Have good communication skills
Being innovative, creative and goal-oriented
Ready to initiate direct action and be motivated to seek and adopt more effective means of doing things

(b) A group of students wish to present a Nukkad natak based on the scheme launched in Panipat, Haryana to improve the child gender ratio. Identify the name of this scheme. In which year was it

launched? Also state its any one other objective.

Ans: Name of the scheme-

Beti Bachao Beti Padhao / BBBP

Launched in the year 2015

Objectives-

Eliminate gender biased sex selection, i.e. prevent female foeticide
Ensure the survival and protection of the girl child
Ensure quality education of the girl child
Break the gender stereotypes of Indian society
Ensure the participation of the girl child in every field of life, along with education
Ensure the safety, identity and security of the girl child
Promote the development of a holistic environment for girl empowerment
Change the mindset of society to value the girl child

27. Knowledge of which two types of skills would be needed by a person working in an institution/programme for children, the youth or the elderly? Suggest any one course required for seeking employment in the above field. 2+1

Ans: Types of skills needed –

People Skills such as interacting with people from different backgrounds and roles, such as the community, the private sector, government officials, and people within the organisation
Administrative Skills such as handling finances, recruiting personnel, renting space, buying equipment, maintaining records and stocks, etc. (Any two)

Course required for seeking employment in this field –

Certificate Programme in NGO Management
Diploma in Youth Development Work
Degree in Home Science (or Family and Community Sciences)
Degree / Diploma in Social Work or any other social sciences

28. (i) Name the nationwide campaign which was focused on generating awareness about HIV/AIDS. 3

(ii) From where did the journey of this campaign start?

(iii) Which campaign had been started for consumer awareness in India?

Ans:

Red Ribbon Express / RRE
Kanyakumari
Jago Grahak Jago

29. (a) After doing a short-term course in laundry management, in which three fields of work can a person make a career? 3

Ans: Fields of work a person can make a career-

Set up your own laundry business
Hospitality / Hotel Industry
Hospitals / Healthcare institutions
Textile / Garment Industry
In Airways / Ships / Railways
Spa / Wellness centre
Hostels
Day Care centres
Old age homes

(b) Discuss three types of washing machines available in the market.

Ans:

Types of washing machines –

1. Fully automatic
- (i) These machines have a single time setting of controls for each use
- (ii) No further intervention of the operator is required
- (iii) Two types of models of washing machines are available-
  - Top loading (where the garments are put into the machine from the top)
  - Front loading (where the garments are put in the machine from the front)
2. Semi-automatic
- (i) These machines require the intervention of the operator at frequent intervals
- (ii) Rinse water in such machines has to be filled and drained out with each cycle
- (iii) These are generally two-tub machines
3. Manually operated
- (i) In these machines, 50 per cent or more of the work is manually done by the operator
- (ii) More efforts, hence less popular

SECTION D

(Long Answer Questions)

30. (i) State any one activity carried out for nutritional care of any individual during illness.

(ii) In which three ways can diets be modified to meet the medical needs of the patient? 1+3=4

Ans:

Activity carried out for nutritional care –

Assessing nutritional status
Diagnosis of nutritional problems
Planning and prioritising nutrition intervention(s) to meet nutritional needs
Monitoring and evaluating nutritional care outcomes
Making changes / Modification of diet, if necessary

Diets can be modified to meet the medical needs of a patient-

Change in consistency and /or texture (Liquid, Semi-solid, Soft Diet)
An increase or decrease in the energy intake
Inclusion or Exclusion of greater or lesser amounts of one or more nutrients (Increase in protein intake after surgery, Lower protein in kidney-related problems, etc.)
Change in the number of meals or modification in intervals of feeding (Increase in number of meals for Fever, Typhoid patient, etc.)
Altering the feeding route (Tube feeding, Intravenous feeding)

31. Roohi saw a banner of 80% sale on shoes in the market and went there for shopping.

(i) In this context, briefly explain two problems which she might face as a consumer.

(ii) List any four rights which have been provided to the consumers by the government. 2+2=4

Ans: Problems faced by a consumer-

Sales promotion gimmick
Substandard / Poor quality goods
Hidden charges
Misleading advertisement
Inadequate or erroneous information given by the manufacturer
Lack of transparency
Spurious / Duplicate / Imitation Products
Lack of buying guides to aid the consumer in decision-making
Price variation
Poor after-sales services

Consumer Rights provided by the Government-

Right to Safety
Right to Choose
Right to be Heard
Right to be Informed
Right to Seek Redressal
Right to Consumer Education

32. (a) Since ancient times, governing authorities in the world have developed food safety and quality standards to protect the health of consumers.

(i) WTO is one such organisation that contributes to it. Write its full name and the year it was established.

(ii) In India, one of the schemes for safeguarding consumers’ health is voluntary product certification. Name two standard marks under this scheme. 2+2=4

Ans:

Full name – World Trade Organisation

Establishment Year – 1995

Two standard marks under the voluntary product certification scheme in India are –

ISI mark
Agmark

(b) ‘‘Food quality testing laboratories also adhere to food standards to facilitate trade between nations and within the country.’’

(i) In support of this statement, mention four levels of food standards.

(ii) ISO 9000 is an international reference for quality requirements. Write the full form of ISO and describe it briefly.

Ans:

Four levels of food standards –

Company Standards
National Standards
Regional Standards
International Standards

Full form of ISO – International Organisation for Standardisation

Description of ISO –

Worldwide, a non-governmental federation of national standards bodies (ISO member bodies)
Promotes standardisation to facilitate the international exchange of goods and services
Adoption of ISO standards is voluntary
Standards are reviewed every five years
Develop cooperation in intellectual, scientific, technological and economic activities
Publish International agreements as International standards
ISO 9000 is concerned with “Quality Management” of an organisation

33. A person is wearing a light blue T-shirt with dark blue jeans, and blue sports shoes.

(i) Recognise which colour harmony/scheme is being reflected in his apparel. Present any one other example of this colour harmony/scheme.

(ii) Into which two groups can the colour harmony/scheme be divided, and provide their names. 2+2=4

Ans:

Monochromatic Colour Harmony / Scheme

Example of Monochromatic Colour Harmony – Red, pink and maroon

Colour Harmonies / Schemes can be divided into the following two groups –

Related
Contrasting

34. (a) Karishma has been working since 20 years in the hospitality industry. She now wants to establish an academy to train personnel for this industry. Which six essential competencies and two managerial functions should her academy focus on? 3+2=5

Ans:

Essential competencies required for the hospitality industry –

Well-groomed appearance
Good hygiene
Orderliness
Good manners and etiquette
Smiling face
Cheerful attitude
Self-discipline
Courtesy
Physical fitness
Good communication skills
Self-confidence
Multiple language skills
Clean and neatly pressed uniform
Minimum accessories
Well-groomed hair
Clean and properly manicured nails
Adaptability and flexibility
Time Management and Organisation
Teamwork and collaboration ( Any six)

Managerial Functions-

Planning
Organising
Co-ordinating
Staffing
Directing
Controlling
Evaluating

(b) Somveer is a gardener working in a three-star hotel and maintaining its garden. State under which department of the hotel he is working in and make a list of any four sections of this department. Who is the head of this department? Name any one other personnel working in it.

Ans: Department –

Housekeeping

Sections of the Housekeeping Department –

Housekeeping control desk
Housekeeping management
Guestroom brigade
Public area brigade
Linen and uniform room
Horticulture and flower arrangement team
Lost and found section (Any four)

Head of the Housekeeping Department – Executive Housekeeper

Other personnel working in it-

Interior Decorator
Assistant Housekeeper
Desk control supervisor
Floor Supervisor
Public Area Supervisor
Linen / Uniform Supervisor
Florist / Gardener
Room Attendant
Head Housemen
Housemen
Helper

35. ‘Desi Heritage Bazaar’ is a departmental store where fashionable clothes, sporting goods and beauty products are sold.

(i) Which are the other two stores in fashion retail business? Explain briefly.

(ii) According to the fashion cycle, when fashion is at the peak of its popularity, what are its next two stages?

Ans:

Other stores in the fashion retail business-

Small single-unit store- It is a neighbourhood store. These are owner and family-operated single stores.
Chain stores- They are retail outlets that share a brand and central management and usually have standardised business methods and practices.

1. Decline in Popularity – Eventually, so many copies are mass-produced that fashion-conscious people tyre of the style and begin to look for something new / These declining styles are put on sale racks in the retail stores.

2. Rejection of a Style or Obsolescence – Some consumers have already turned to new looks, thus beginning a new cycle