Home Science Practical Exam Answer Sheet

Q1. Project (5)

Q2. Canteen menu.
AIM: PLANNING A MENU FOR 4 DAYS FOR A SCHOOL CANTEEN.
Points to consider while planning a Menu
1. Ensure that the menu is varied but not expensive.
2. Choose locally available cereals, pulses, fruits and vegetables.
3. Plan a menu, ensuring that different recipes/ foods are available on each
day.
4. Plan recipes that will have vegetables, sprouted pulses, fruits and, to the
extent possible, are nutritious and not deep fried.
5. Menu items should provide proteins, vitamins and minerals, and should not
be rich in energy. (any 4 points)

Menu Table
Day Recipe Price Health Benefit
Monday Egg 5dhs The main ingredient of this
recipe is boiled egg with act as
Sandwich source of high-quality protein.
The use of brown bread in the
sandwich makes it more
nutritious as it contains fiber.
Tuesday Chicken Roll 6 dhs Chicken is a source of high-
quality dietary protein, which
helps in muscle growth of the
body. With vegetables added to
it, also helps in growth and
immunity.
 Wednesday Fresh 4dhs Soup made with vegetable
provide vitamins and minerals.
vegetable They also deliver great flavor
soup while keeping added fats&
calories to minimum.
Thursday Fried rice 7dhs Chicken fried rice contains a
good amount of protein per
serving along with moderate
amount of fats and calories.

Q3. Test adulteration and identify the adulterant in the given

sample of Milk/ tea leaves. Write the test, observation and result
in your answer book. (2)
AIM: To test the adulteration in a given milk sample.
Sample Adulterant Test Observation
Milk Starch Take 5 ml of the sample
milk in a test turns bluish
tube and add black in color
few drops of Or the sample
iodine show no color
solution to it change

Result: The given sample of milk is adulterated with Starch

Or
Result: the given sample is a Pure sample as there is no color
change.

AIM: To test the adulteration in a given Tea sample.

Sample Adulterant Test Observation
 Tea Iron fillings Take a If adulterated
Magnet and The Iron
pass it Fillings clings
through the to the magnet.
Tea sample.
If pure than
iron fillings
don’t Cling to
the magnet

Result: The given sample is adulterated with Iron Fillings. or

If Pure: The given sample is a pure sample.
Q4. Create a pattern on a cloth (10x10cm) using the Tie and
Dye/block printing technique. (4)

Heading: Block or Tie And dye Method

Stick cloth

Q5. Remove the ball point ink stain from a cotton cloth sample.
Write the procedure for the same in your answer book. Attach the
stain removed sample in your answer book. (2)
AIM: To remove Tea Stain from white cotton cloth.
Sample Method Observation
Ball pen Sponge with The stain shows sign of
methylated spirit removal.
gently on stain and
wash with water.
Wash with detergent
and rinse thoroughly
Tea stain Soak in dilute borax The stain shows sign of
solution (add ½ tsp removal.
borax in 2 cup of
 water) or spread borax
and pour boiling water
through.

Results: The tea/Ball Pen stain is removed from the cotton cloth.

Q6. Develop a leaflet or a pamphlet for Consumer Education and

Protection on “Consumer problems”. (5)
• Consumer Protection Act (CPA), 1986
Problems faced by consumers are
1. Substandard/ poor quality food: have to be aware of quality standards
to avoid buying poor quality products
2. Adulteration: adulteration may be intentional or unintentional, it can
cause serious health problems.
3. High price: Suppliers try to overcharge when they find that consumer is
not well informed and lacks knowledge.
4. Lack of Consumer information: most consumer is unaware of their rights
and responsibilities. So, they get deceived easily.
5. In adequate information given by manufacturer: Lack of information
about the products leads to customer buying unhealthy products.
6. Incorrect weights and measures: Measures are often deceptive and
exploit consumers of their Money.
So be aware of Food standards, and your Consumer rights and responsibilities.

Q7. Journal (5)

Q8. Viva (2)
Functions
Carbohydrate
1. It increases blood glucose level and supply energy to the body.
2. Sparing the use of proteins for energy
3. Breakdown of fatty acids and preventing ketosis (any 2)
Protein
1. Tissue repair and maintenance, replacement and growth of the body.
2. Protein as enzyme helps in digestion, energy production, blood clotting
3. and muscle contraction.
4. Maintain PH of blood and body fluids.

Vitamin A
1. For normal Eye sight
2. Healthy skin
3. Immunity
4. Normal growth and development

Vitamin D
1.Formation of bones and teeth
2. Absorption of calcium and phosphorus
3. Helps in reabsorption of calcium and phosphorus in kidney

Vitamin E
1.Act as antioxidants
2.Helps in reproduction
3.Growth of muscles and healthy skin

Vitamin C
1. Collagen formation
2. Immunity
3. Wound healing
4. Absorption of Iron

Iron
1.Formation of hemoglobin which helps in transportation of oxygen and carbon di
oxide.
2.Formation of myoglobin helps in movement of muscles.
3.Immunity.

Calcium
1. Formation of bones and teeth
2. Helps in blood clotting.
3. Maintain acid base balance.

Any two function you learn.