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Attempt all questions in section A and any four questions in section B

SECTION A ( 40 MARKS )

Attempt all questions:

1. a) Explain the term overdrawing. (2 x 5)

b) Mention one way to remove :
(i) protein stain (ii) grease stain
c) How does activity influence calorie requirement?
d)What is a fixed deposit account?
e) Which colour should be used for the kitchen ceiling? Give a
reason for your answer.

2. a) Name the nutrients to be kept in mind while planning a

nutritional snack for a school going child.
b) State the principle behind pickling as a method of preservation.
c) Differentiate between oxidizing and reducing bleaches.
d) Enumerate the causes of premenstrual stress.
e) What is meant by value of a colour? (2 x 5)

3. a) What is promissory note?

b) Define the term family budget.
c) State two advantages of making payments by cheque.
d) What is meant by cognitive development in children?
e) State the importance of savings. (2 x 5)

4. a) Name any two types of patches used in mending of clothes.

b) Mention two ways to prevent wastage of food.
 c) Differentiate between junk foods and convenience foods.
d) What is acne? How is it treated?
e) Who is a bully? How should he be dealt with? (2 x 5)

SECTION B

Attempt any four questions.

5. a) Discuss the various methods of applying pressure during the

process of washing clothes.
b) Explain the significance of starching and bleaching of
garments. What are the precautions that should be taken to
obtain best results during these two processes?
c) State the advantage of dry cleaning over the usual laundering
process. (3 x 5)

6. a) Why is it mandatory to have a sink center in the kitchen?

Explain.
b) Mention the factors affecting the selection of fabrics to be used
at home.
c) The colour in a room should create the atmosphere desired by
the occupants. Keeping this statement in mind suggest the
application of suitable color in various rooms of the home.
(3 x 5 )

7. a) Suggest some dietary advice to modify the usual diet of a

woman to meet the extra need for nutrients during pregnancy.
b) What are perishable food items? How can the technique of low
temperature be used to preserve them?
c) Suggest an adequate diet for adolescence to meet the nutritive
requirement which reaches the maximum level during this
period. (3 x 5)
8. a) Mention the characteristics of a well planned meal.
b) Discuss the points to be kept in mind while planning a meal for
a preschool child.
c) Describe the following methods of food preservation:
a) Freezing b) Canning (3 x 5)

9. a) What are additional laundry reagents? Classify them and give

atleast two examples of each type.
b) Describe the method of spot cleaning a garment using the dry
cleaning method.
c) State the factors to be considered while choosing carpets for
our room. (3 x 5)

10 . a) What are the reasons for food spoilage? What is the need for
preserving food items?
b) Why do fruits and vegetables become limp and soggy after
freezing?
c) State the importance of breakfast in a child’s diet. (3 x 5)