List of top Home Science Questions asked in CBSE CLASS XII

Discuss any three factors that affect meal planning.
List four ways in which consumer education helps the consumers.
Mention two points to be kept in mind while storing leftover food.
What are the factors that you will keep in mind for sorting out clothes before washing?
Why do syndets give much better results as compared to soaps?
Define food safety and mention two ways by which FSSAI ensures safety of food.
What kind of clothing should be worn by a food handler?
What are fine motor skills? Give two examples of fine motor skills developed in early childhood years among 3–5-year-old children.
What is Argemone? Give two of its harmful effects on human health.
What is endomorphic body type in children?
Why clothes should not be stored in moist conditions?
Give an example of exploratory play for a 3–5-year-old child.
The stiffening agent used for finishing silk fabrics is ________.
Choose the incorrect pair of stain and its type.
At which age does a child have a vocabulary of 2000 to 2500 words?
When two activities are grouped together and scheduled together to save time and energy, it is called __________
Hands should be thoroughly washed for _________ to maintain personal hygiene.
What was the main aim in setting up of SOS Children’s Villages?
A child of which age is called a toddler and how was this term derived?
Principles of design are the rules that govern how design elements are combined in the most appropriate way. Name any four principles of design used to produce an appealing dress and briefly describe any three of them.
(a) A textile designer uses stencil colour work while designing fabrics. Predict any two aspects of colour which he/she might use in designing and also elaborate the functions of colour.
(a) HACCP ensures food safety by identifying hazards. Give its full form.
(b) Describe four levels of food standards.
(a) Frozen peas and canned fruits are preserved foods. Elaborate any other three ways by which processed foods can be classified on the basis of extent and type of processing.
(b) Give any two examples of non-perishable food.
(a) Define phytochemicals.
(b) List any three skills that a professional clinical nutritionist/dietitian must possess.
In the fashion industry, fashion professionals conceptualise unique designs to meet consumer demands. (a) Discuss any two roles of a fashion merchandiser.
(b) Outline any two ways of market segmentation.