SECTION A (40 Marks)
Attempt all questions from this Section
Q.1 (a) What is the difference between related and contrasting colour schemes?
(b) State the utility of local lighting.
(c) Mention two sources of light commonly used in the house.
(d) Which kind of materials should be used for kitchen counters?
(e) What is meant by ‘crossing of a cheque’?
Q.2 (a) State any two differences between growth and development.
(b) Define ‘cognitive development’.
(c) Name the male and female sex hormones secreted during adolescence.
(d) What do we mean by ‘binge eating disorder’?
(e) State any two characteristics of a balanced diet.
Q.3 (a) Explain the term ‘shelf life’ of food products.
(b) Name the sweat glands present in the human body.
(c) State the difference between perishable and non-perishable food.
(d) Why should cotton clothes be starched?
(e) Define Optical brighteners.
Q.4 (a) Define the term ‘Food adulteration’.
(b) State two advantages of consumer education.
(c) State any two primary functions of a bank.
(d) What do you mean by a current account?
(e) Name any two standardization marks.
SECTION B (60 Marks)
Attempt any four questions from this Section
Q.5 Interior decoration expresses the personality of a home maker.
In the above context discuss the following:
(a) Five types of kitchens.
(b) Light and colour used in decorating a living room.
(c) Factors affecting the selection of carpets for a room.
Q.6 ‘Budgeting helps in efficient management of money.’ In this context explain:
(a) Steps in making a budget.
(b) Importance of a saving account.
(c) Operating a savings bank account.
Q.7 ‘Changes occurring during adolescent years are dramatic.’ In this context discuss:
(a) The pubertal changes seen during adolescence.
(b) Impact of early maturation in girls.
(c) Emotional concerns of the adolescent.
Q.8 ‘Meal planning helps to achieve nutritional adequacy.’ In this context explain:
(a)Classification of fruits and vegetables into their subgroups and their nutritional contribution.
(b) Importance of a balanced diet.
(c) Advantages and disadvantages of using convenient foods.
Q.9 ‘Proper information about the purchase, storage and preservation of food is essential.’ In the above context discuss:
(a) Storage of milk to maintain its quality.
(b) Use of salt in food preservation.
(c) Need for consumer education to make wise purchases.
Q.10 Explain the following:
(a) Steps and precautions involved in the household method of laundering coloured cotton.
(b) Importance of labels on a packed product.
(c) Fixed Deposit Account and its features.
