KSEAB II PU Home Science Model Question Paper 2025 Karnataka

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KSEAB II PU Home Science Model Question Paper 2025 Karnataka

Organisation : Karnataka School Examination & Assessment Board (KSEAB)
Class Name : II PU
Subject : Home Science
Download : Model Question Paper 2025
Website : https://dpue-exam.karnataka.gov.in/ModelQp2025/frmkmpdamodelpapers

KSEAB II PU Home Science Model Question Paper

I. Select the correct alternative from the choices given :

Related / Similar Question Paper : KSEAB II PU Basic Mathematics Model Question Paper 2025

1. The scheme which helps the depositor to reinvest on the savings, based on the rate of interest is termed as ______.
a) Reinvestment deposit scheme
b) Special term deposit scheme
c) Fixed deposit scheme
d) Term deposit scheme

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2. The principle of design that satisfies the relationship between different things of the same group is___.
a) Emphasis
b) Harmony
c) Rhythm
d) Proportion

3. Choose the correct sequence of standardization marks for the product given below:
Jams, Tea, Processed food, Pressure cooker

a) AGMARK, ECOMARK, ECOMARK, ISI
b) ECOMARK, ISI, AGMARK, ECOMARK
c) ISI, AGMARK, ECOMARK, ECOMARK
d) ECOMARK, ISI, ECOMARK, AGMARK

4. Match the appropriate nutrients required to maintain the balanced diet at different age groups.
Column A Column B
i) Adolescents A) Energy
ii) Old age B) Folic acid
iii) Pre-school C) Iron
iv) Pregnant D) Micro nutrients

a) i-B, ii-C, iii-D, iv-A
b) i-A, ii-B, iii-C, iv-D
c) i-C, ii-D, iii-A, iv-B
d) i-D, ii-A, iii-B, iv-C

5. Custards and puddings given during convalescence are example for________.
a) Soft diet
b) Bland diet
c) Clear fluid diet
d) Full fluid diet

6. At household level of storage this food item can be stored in freezer of refrigerator ______.
a) Suji, flour and maida
b) Eggs
c) Sugar, jaggery and salt
d) Meat, fish and poultry

7. The primary function of CFTRI is ______.
a) To eliminate hunger and food insecurity
b) To investigate causes of nutritional deficiencies
c) To conduct research and innovation
d) To identify dietary and nutritional problems.

8. Under this programme, households are given a special identity card to obtain upto 20kg of food grains per family per month________.
a) TPDS
b) PDS
c) NMMP
d) Bisi oota

9. General theory used to analyze the validity of a given problem by a 18 year old boy is ______.
a) Propositional thought c) Developmental task
b) Abstract thinking d) Hypothetical deductive reasoning

10. ______is having a signified improvement by using metaphors in the period of adolescence.
a) Social development
b) Language development
c) Emotional development
d) Motor development

11. _______is not an example for mineral colourants.
a) Chrome yellow
b) Iron buff
c) Crimson kermes
d) Prussian blue

12. The below given image shows the round cross section after the process of________.
a) Mercerization b) Weighting c) Napping d) Bleaching

13. _____ embroidery uses “Akyobi” design involving shade of red with a bit of black and white.
a) Chamba roomals
b) Chikankari
c) Manipuri
d) Kasuti

14. The most suitable fiber for infants clothing is _______.
a) Silk
b) Cotton
c) Nylon
d) Rayon

15. Choose the correct statement.
A: Aesthetic value dimension of community is the idea of political influences and power.
B: Aesthetic value dimension of community is the idea of good – bad and beautiful – ugly.

a) A is false B is true
b) A is true B is false
c) Both A and B are true
d) Both A and B are false

II. Fill in the blanks by choosing appropriate word/words from those given in the bracket:
(Community development, chronic hunger, Ikat, photo-degradation, National saving scheme)

16. ______scheme is provided by post office.
17. Off flavor development in pigmented food is caused due to ______.
18. ______is the condition of constant undernourishment caused by lack of both sufficient quantity and quality of food.
19. ______is a fabric in which warp and weft threads are tie- dyed before weaving
20. Immediate and long-term health care is addressed by _______.

II. Answer any FIVE of the following questions :
21. What are the common motifs of design?
22. What is adulteration? Give examples.
23. What consumer aids should be checked in a product before selection?
24. Mention any two nutrients present in the given food item:
a) Skimmed milk b) Capsicum
25. How are stock control approaches managed at warehouse during storage?
26. ‘Malnutrition in early childhood has serious, long-term consequences. Justify the statement.
27. List any four developmental task for adolescents given by Robert Havighurst.
28. Name the bleaching chemical used for woolen fabrics. What is the purpose of using the same?

III. Answer any FIVE of the following questions :
29. Write a note on LIC.
30. How can illusion of space be created in home interiors?
31. What methods can be employed to create a sense of organized movement in interior of a room?
32. Write the characteristics of late childhood years.
33. How do children’s gang provide a sense of belonging and identity for their members?
34. What are the key characteristics of Kasavu fabric that reflect the cultural heritage of Kerala?
35. ‘Self-help features are essential for pre -school clothing’. Give reasons.
36. What are the ultimate objectives of community development programs in terms of community empowerment?

IV. Answer any FOUR of the following questions :
37. List the types of lines. Explain the characteristics of line with a diagram.
38. Suggest ways to introduce supplementary feeding for infants.
39. How does the surge in pubertal hormones influence the development of secondary sexual characteristics?
40. What characteristics are common among young adulthood members?
41. What is the procedure followed in graphicing an artistic design using screen printing?
42. What are the key responsibilities and contributions of an expert in community development facility?
43. What are the different types of leaders? How do their leadership styles impact organizational success?

Answer any ONE of the following questions:
44. Riya approaches a nutritionist for assessment of nutritional status.
a) What dietary tool would be suggested by the nutritionist for better planning of meals? (1M)
b) Draw and represent the dietary tool suggested for health promoting diet. (4M)

45. A textile industry processes chemical treatment to silk fabric to improve its appearance.
a) Name the sizing technique used here. (1M)
b) Mention the element used to increase the weight of the fabric. (1M)
c) List any two benefits of this method. (2M)
d) What is the drawback of this method?