ISC Home Science 2016 Class-12 Previous Year Question Papers Solved

ISC Home Science 2016 Class-12 Previous Year Question Paper Solved for practice. Step by step Solutions with Questions of Part-1 and Part-2. By the practice of Home Science 2016 Class-12 Solved Previous Year Question Paper you can get the idea of solving.

Try Also other year except ISC Home Science 2016 Class-12 Solved Question Paper of Previous  Year for more practice. Because only ISC Home Science 2016 Class-12 is not enough for complete preparation of next council exam. Visit official website CISCE  for detail information about ISC Class-12 Home Science.

ISC Home Science 2016 Class-12 Previous Year Question Paper Solved

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Maximum Marks: 70
Time allowed: Three hours

  • Candidates are allowed additional 15 minutes for only reading the paper. They must NOT start writing during this time.
  • Answer Question 1 from Part I and five questions from Part II,
  • The intended marks for questions or parts of questions are given in brackets [ ].

Part-I (20 Marks)

Answer all questions

ISC Home Science 2016 Class-12 Previous Year Question Paper Solved

Question 1: [10 x 2 ]
(i) State any two points of importance of fiber (roughage) in our diet.
(ii) Name one chemical preservative each for colourless fruits and coloured fruits.
(iii) State any two precautions to be taken while baking.
(iv) What special facilities can be provided to the elderly to make their life easy ?
(v) Name two adulterants which may be found in coffee.
(vi) State any two factors affecting the selection of clothes.
(vii) Name any one sex hormone each in boys and girls, active during adolescence.
(viii) Name any two food items which are endorsed with an Agmark.
(ix) Why is toast easier to digest than plain bread ?
(x) State a similarity and a difference between boiling and steaming.
Answer 1:
(i) Importance of fiber in our diet is :

  1. Fiber adds bulk to the diet thus, it helps to maintain a healthy weight
  2. It plays a useful role in stimulating the bowel movements of large intestine, so as to prevent constipation.

(ii) Potassium meta-bisulphite is a chemical preservative used for colorless fruits while Sodium Benzoate is a safe chemical preservative for colored fruits.

(iii) Two precautions to be taken while baking are:


  1. Always preheat the oven.
  2. Place the food properly and evenly in the oven so as to have a uniform temperature while baking.

(iv) Healthy diet and happy environment can be provided to the elderly to make their life easy.

(v) Chicory seeds and tamarind seed powder are two adulterants which may be found in coffee.

(vi) Climatic conditions and Occasion are two factors affecting the selection of clothes.


(vii) Testosterone in boys and estrogens in girls are sex hormones that are active during adolescence.

(viii) Spices and honey are two food items which are endorsed with an Agmark.

(ix) Roasting brings about dextrinization of starch cells thus, facilitating easier digestion, that is why when a slice of bread is toasted, it is digested easily as compared to the plain bread.

(x) Similarity : Boiling and steaming are both done with the help of water, hence the food cooked by these methods are light and are easily digestible.

Difference : Food is completely immersed in water while boiling , whereas the food does not come in direct contact of water when steamed.

Part-II (50 Marks)
Answer any five questions.

Solved Previous Year Question Paper ISC Home Science 2016 Class-12

Question 2:
(a) Name the food items adulterated with mineral oil and starch. State their ill effects. [5]
(b) What is meant by food adulteration ? Discuss the steps to be taken by the consumers to prevent themselves from buying adulterated food. [5]
Answer 2:
(a) Edible oils are adulterated with mineral oils. They interfere with absorption of fat-soluble vitamins specially Vitamin-A.
Milk and milk products like ghee, khoya, etc. are adulterated with starch which can cause diarrhea due to the undigested starch in colon. It’s accumulation in the body may prove fatal for diabetics.

(b) Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the mixture inferior substances or by the removal of some valuable ingredient.

Adulteration of commonly used food is increasing at an alarming pace. The cost of food is forever increasing and the unscrupulous traders are indulging in malpractices to increase their profit margin.

Consumers should safeguard themselves from buying adulterated food in following ways:


  1. Buy from standard and reliable brands of food.
  2. Do not buy loose foodstuffs as it is easier to adulterate them than to tamper with the packed food.
  3. Study the label and the standard mark before purchasing the food.
  4. Always check the date of manufacturing and the date of expiry of the food before purchasing.

Question 3:
(a) What are the benefits of using combination of food in our diet ? [5]
(b) Discuss any five reasons for cooking of food. [5]
Answer 3:
(a) Combination of food in our diet is done for the following reasons:

  1. Meat is an expensive protein food. So, economy can be brought substituting it partially by texturised soyabeans.
  2. Better nutritive value cereals are deficient in lysine and pulses are deficient in methionine. Combination of cereals and pulses improve the nutritive content in the food.
  3. Variety of cereals combine well with milk. They compliment and improve the protein and calcium content e.g., kheer, custard, dalia. etc.
  4. For healthy living and desirable change in food habits for e.g. Iron and calcium content can be improved by combining greens with meat, paneer and potatoes e.g., mutton biryani, dal saag and vegetable rice.

(b) Food is cooked for the following reasons :

Improves digestibility : Hard grains like beans, peas and block grains are cooked to soften them. The digestive juice penetrates easily into the tender and soft grains ensuring total utilisation of proteins and carbohydrates present in them.

Changes taste, flavor and palatability : Cooking changes the taste of food. Fish and meat odours undergo a tremendous improvement in flavor and degree of palatability by cooking.

Increases nutrient availability : Dais, legumes and soyabeans contain trypsin inhibitor. It gets destroyed by dry as well as wet cooking methods thus increasing the nutrient availability,

Makes food safe and increases shelf life : Raw food starts getting spoilt and perishes in due course such as e.g:, tomatoes. If you cook, they will last longer in the form of ketchup or puree. Milk has a tendency to go bad on account of bacteria, which gets killed on boiling and lasts longer as compared to raw milk.

Provides variety : Consumption of food in only one form will make it monotonous. Cooking food in different forms provide variety for e.g., wheat can be eaten in the form of dalia, parantha, chapati etc. It avoids repetition of one form of food.

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