Q. I Select the correct alternative: - (10 Mks)
- Of the four methods of cooking food with moist heat, the one method which
preserves the maximum nutrients is :(1)
(i)Steaming(ii) boiling
(iii) Stewing(iv) pressure cooking
2. Which of the following is not a specialization in Home Science? (1)
(i)Food Science(ii) Garment Designing
(iii) Nursing(iv) Interior Decoration
3. Richest source of Iron is: (1)
(i)Iodized salt(ii) milk(iii) leafy vegetables(iv) Wheat
4. The amount of energy 1 gram of fat gives us is:(1)
(i)10 kcal(ii) 4 kcal(iii) 6 Kcal(iv) 9 kcal
5. Lack of proteins and energy in the diet for a long time develops into
a deficiency disease known as:(1)
(i)Protein Energy Malnutrition(ii) Protein Evolving Malnutrition
(iii) Premature Energy Malnutrition(iv) Premature Evolving Malnutrition
6. Home Science means:(1)
(i)Learning to build interpersonal communication
(ii)The art of managing your resources
(iii) Developing a skill to start an enterprise
(iv) All of the above
7. Shelf life of food is related to:(1)
(i)Freshness of food
(ii)Quality of food
(iii) Decomposition of food
(iv)Time limit for which food can be used
8. Dehydration is based on the principle of removal of: (1)
(i)Drying(ii) enzymes(iii) moisture(iv) bacteria
9. The process of cooking food in hot sand is called:(1)
(i)Baking(ii) roasting(iii) grilling(iv) stewing
10. If you take excessive amount of carbohydrates, you will become: (1) (i) Underweight (ii) aneamic (iii) obese (iv) Marasmic
Q. IIAnswer in 2 to 3 sentences: - (30 Mks)
11.Write any one reason for cooking food?(2)
12.Define the term Enhancing Nutritive Value of food items.(2)
13.How can we say that a food is spoilt?(2)
14.Define Balanced Diet.(2)
15.What do you mean by Dietary Fibres? Give one example of food itemwith
high fibre content.(2)
16.What should we do to remain healthy?(2)
17.List any 4 areas of specialization in Home Science.(2)
18.Define the terms Nutrition and Nutrients.(2)
19.List any 4 food items with high Iron content in them.(2)
20.Define the term Deficiency disease.(2)
21.What do you mean by Food Exchange? Give one example.(2)
22.Why should we not repeatedly use oil or ghee for cooking?(2)
23.Name one method for cooking food for the following:(2)
a)Long cooking time
b)Short cooking time
24.Dolma prepared cabbage salad for herself, whereas Mohan cooked cabbage (2)
for his meal. Who do you thing got more Vitamin C from the cabbage and why?
25.Define Shelf Life.(2)
Q. IIIGive reasons for the following: - (20 Mks)
26.Food spoilage.(4)
27.Eating a well planned food daily.(4)
28.Pressure cooking is one of the best methods of cooking food.(4)
29.We should avoid eating oily food.(4)
30.We should drink 8-10 glasses of water every day.(4)
Q. IV Answer in 5-6 sentences: - (30 Mks)
31.Explain the factors affecting meal planning.(6)
32.What do you understand by food preservation? What are the three thing
we addto mango pickle for preservation and why?(6)
33.What is the Food Pyramid? In what way does it help us.
Prepare a balanced mealmenu for your family dinner.(6)
34.Explain the importance of Home Science in your daily life. What career options
do we have under Home Science?(6)
35.Explain the points which must be kept in mind while boiling food.(6)
Shilpa ChitnisPT 1/Home Science/NIOS/2017-18Page 1 of 2