G.D.

Goenka Public School, Dwarka

HOME SCIENCE
PRACTICAL FILE

SESSION: 2022-2023

Name :
Class and section:
Roll no.: CBSE board Roll no.-
 CERTIFICATE

This is to certify that_________________(name) of class XII-_____(section)

studying in G.D. Goenka Public School, Dwarka has completed his/her project
under my supervision.
He/ She has taken proper care and has shown the utmost sincerity in
completion of the project.
I certify that the project is up to my expectations and as per the guidance
issued by CBSE.

Ms. Uma Malik

PGT Home Science
 ACKNOWLEDGEMENT

I sincerely and with deep sense of gratitude acknowledge and thank our school Principal,
Ms. Anita Khosla madam and our Home Science teacher, Ms. Uma Malik madam for their
valuable guidance and constant encouragement without which I would not have been
able to complete my project.

I also wish to thank the school authorities, who provided me with all necessary facilities
required for completing of this project on time.

(Your Name)

_______________

Ms. Uma Malik

PGT Home Science

 INDEX

S.No. Name of the Practical Sign

1. Practical 1 – Aim: Modification of a normal diet to sot diet for
elderly person.
2. Practical 2 – Aim: Development and preparation of any one
supplementary food for a nutrition programme
3. Practical 3 – Aim: Planning a menu for the school canteen and
preparing any one nutritious dish.
4 Practical 4- Aim: design, prepare and evaluate a food product.
5 Practical- 5- Aim: Identify adulterant using chemical test in: pure
ghee, tea, leaves. Whole black pepper,turmic powder, milk and
asafoetida.
6 PRACTICAL-6 -Aim: Preparation and use of any one teaching aid to
communicate socially relevant messages for children/ adolescents
/adults in the community.
7 Practical-7 - Aim: prepare an article using applied design
techniques of tie and dye.
8 Practical-8-Aim: Remove different types of stains from cotton
fabric- Ball pen, curry, grease, ink, lipsticks, tea and coffee.
9 Practical- 9- Aim: Evaluate any one advertisement for any job
position.
10 Practical-10- Aim: To develop a leaflet for Consumer Education
and Protection.
 Practical- 1
Aim- Modification of a normal diet to sot diet for elderly person.

Background Information:
Age: _______years
Activity: Sedentary Worker
Income: Middle Income Group
Weight: _______kg
Food Habits: Vegetarian/ Non- Vegetarian

Dietary Recommendations:
1. They should include fruits, vegetables, milk and milk products each day.
2. Food should be rich in calcium, protein, folic acid and Vitamin C.
3. Mechanical Diet: Soft, easy to chew and digestible (grated, pureed, stewed items).
4. Food should be bland/ less spicy.
5. Restrict the intake of oil.
6. Avoid sweets; give fruit instead of pudding and juices.
7. Serving should be attractive.
Suggested Foods:
1. Cottage cheese, milk
2. Soft or scrambled eggs or poached eggs.
3. Mixed chicken, chicken soup, Keema.
4. Soft raw fruits like Papaya, Jamun, Apple (grated), Water melon, Musk Melon, etc.
5. Stewed or boiled vegetables
6. Porridge, cornflakes
7. Hold or cold milk
8. Legumes without too much spices, salt and oil.
Diet Modification:

S.No. Meal Family Meal Modification

1 Early Morning
2 Breakfast
3 Mid-day
4 Lunch
5 Evening Snacks
6 Dinner

Conclusion/ Learning:
 PRACTICAL-2
Aim: Development and preparation of any one supplementary food for a nutrition programme (
pregnant/lactating/ Adolescent girls/school going child/preschool)

ICDS/Mid-Day Meal
Instructions:

 Foods rich in protein/calcium/iron

 Attractive
 Easy to eat
 Low cost

Menu for Mid-day meal Programme

DAY Menu
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday

Name of dish prepared:

Ingredient:
Method of preparation:
Learning/Conclusion:
 Practical 3
Aim: Planning a menu for the school canteen and preparing any one nutritious dish.
Menu:
1. One lunch plate
2. One snack
3. One beverage
Points to be considered:
1. Menu should be varied but not expensive.
2. Preference should be given to locally available food.
3. It should be attractive and easy to eat.
4. It should not be deep fried/ HFSS (High in fats, sugar and salt)
List of suggested snacks:
1. Vegetable atta noodles
2. Vegetable pizza
3. Rice pudding with fruits
4. Stuffed idle, soya tikki, spinach kabab, black chichpeas.
Menu for school canteen

Food items Lunch Snacks Beverage

Monday
Tuesday
Wednesday
Thursday
Friday

Name of dish prepared:

Ingredient:
Method of preparation:
 Practical -4
Aim: design, prepare and evaluate a food product.
Food product: Apple Jam
Ingredients:
1. Apple- ½ kg
2. Sugar- ½ kg
3. Lemon juice- 1 table spoon (14.8ml )
4. Water- 150 ml
Method:
1. Wash and peel apples.
2. Remove core and seeds.
3. Cut into small pieces.
4. Cook with water till apple are tender.
5. Mash well to get the pulp.
6. Add sugar and cook with constant stirring.
7. Add lemon juice.
8. Use lid to avoid boiling pulp. Cook for next 10 minutes.
9. To check the consistency, drop some jam on a plate and tilt it. It wouldn’t be runny. It hold the
shape
10. Add jar to boiling water for 2 minutes (for sterilizing). Pour jam in it.
11. Store it in cold place for 15- 20 days.

Evaluation:
Checklist

Criteria Excellent Very good Satisfied Average Poor

product
Taste
Texture
/Consistency
Appearance
and colour
Smell
 Practical- 5
Aim: Identify adulterant using chemical test in: pure ghee, tea, leaves. Whole black pepper,turmic powder,
milk and asafoetida.
1. Material/ingredients required: adulterated samples of food stuffs, test tubes and their stands,
droppers, spatula, breakers, magnet, blotting paper.
2. Adulterants: starch, metanil yellow, colour, mashed potatoes, iron fillings, sand, dried papaya
seeds, stones, washing soda, urea.
3. Chemicals: concentrated HCL, iodine.

Item Adulterant Test Result and conclusion

Pure ghee Mashed  Take half spoon of ghee. Formation of blue colour indicates
potato  Add 2-3 drops of iodine. presence of starch.
Tea leaves Iron fillings  Take small quantity of tea in  Pure tea leaves will not shown any
a glass plate. iron filling.
 Move the magnet over it.  If adulterated, the iron filling will
be seen on the magnet.
Whole black Papaya seeds  Add some amount of black  Pure black pepper settles at the
pepper pepper to a glass of water. bottom.
 Papaya seeds float on the surface
of water.
Turmeric Artificial  Add a teaspoon of turmeric  Natural turmeric powder will
powder colour powder in a glass of water. leaves light colour while settling
down.
 Adulterated turmeric powder will
leave a strong yellow colour in it
while settling down.
Metanil  Water and conc. HCL. If mixture turns pink, it indicates
yellow presence of metanil yellow.
Milk Detergent  Take 5 ml of milk with an  It milk is adulterated, it forms
equal amount of water in a dense lather.
test tube.  Pure milk will form thin foam
 Shake the content layer.
thoroughly.
Starch  Iodine test Adulterated milk will turn bluish.
Water  Drop test on a slanting  If milk flows freely, it has high
surface. content of water.
 If it flows slowly, it is pure.
Asofetida Resin  Water test Milky white solution with no
sediments represents pure asafoetida.
 PRACTICAL-6
Aim: Preparation and use of any one teaching aid to communicate socially relevant messages for children/
adolescents /adults in the community.
Topic:
Introduction: (60 – 80 words introduction/ background about topic)
Teaching aid used: Poster/ Story Board/ Infographic/ Power Point Presentation.
 Practical-7
Aim: prepare an article using applied design techniques of tie and dye.
Tie and Dye: It is a form of resist dyeing. It is a technique of pattering fabric by tying parts indifferent ways
like folding, clumping, etc, with the help of rubber bands followed by application of dye.
Material Required: Destarched fabric, dye powder and salt.
Procedure for dye bath:
1. Heat enough water to submerge the fabric completely in it.
2. Prepare dye solution by mixing dye colour with warm water and add it to dye bath.
3. To help fix colour dissolve 2 table spoon salt to dye bath for cotton fabric.
Precautions to be adopted while trying fabric for tie and dye techniques-
1. De-starch the garment before tying and iron it.
2. Design a colour combination and a pattern before making the fabric.
3. Ensure the pattern follow some principles of design balance, rhythm, proportion, emphasis and
harmony.
4. Tie the pattern tightly. Ensure rubber bands are really tight.
5. Dip fabrics in dye solution for 10 minutes.
Precautions to be adopted while dyeing-
1. Lay a plastic cover over the counter.
2. Wear gloves and apron to protect hands and cloths.
3. Dye from light to dark colour.
4. Add double the amount of dye to get strong colours. Heat dye water before dipping.
5. Dip the fabric for 10 minutes and stir it.
6. Remove the fabric from the dye bath when the colour is darker than desired. Squeeze water and tie
more areas for next colour or dip different parts in different colours.
7. Dye in primary colours only and avoid combination as it may lead to muddy brown hues.
8. Cut the threads and rinse in cold water till water is clear.
9. Hang in shade.
10. Iron the fabric while still damp.
 Practical-8
Aim: Remove different types of stains from cotton fabric- Ball pen, curry, grease, ink, lipsticks, tea and
coffee.

Procedure:
1. Treat the stain when it is fresh.
2. Identify the stain by smell or texture.
3. Identify fabric
4. Move from simple to complex i.e.
a. Normal water
b. Hot water
c. Detergent
d. Milk alkaline
e. Oxidising bleach
f. Reducing bleach
g. Same process
5. Use the reagent from the inner seams and not directly onto the stain as to see the reaction of reagent
with the fabric.
6. Outward to inward in a circular motion to prevent spreading.
7. Neutralize the stain.
8. Washing and drying.

Stain Cotton Fabric

Ball pen ink  Steep in methylated spirit.
 Wash with soap and water.
Curry stain  Wash with soap and water.
 Bleach it.
Grease  Wash with hot water and soap.
If stain is old-
 Treat with grease solvent (Petrol, methylated spirit)
 Wash with hot water and soap.
Ink  Rub the stain with a cut tomato and salt water.
 Soak the stain immediately in sour milk or curd for half an hour.
Wash.
 Apply salt and lime juice and leave it for half an hour. Wash.
Lipstick  Steep in methylated spirit and wash with soap and water.
If stain is old-
 Moisten and soften by working glycerine into a stain. Leave for
a short while. Rinse and then wash with soap and water.
Tea and coffee  Pour boiling water through.
 If stain is old-
 Spread borax over and pour boiling water.
 Steep in glycerine until stain is removed.
 Practical- 9
Aim: Evaluate any one advertisement for any job position.
Background Information:
Source- newspaper
Name of the newspaper:
Name of the employer:
Position offered:

S. Common features of the advertisement Advertisement Remarks

No. Yes No
1. Name and address of the organisation
Advertisement/ Notice no.
2 Contact details
3 Last date to apply
4. How to apply for the position
5 Educational qualification required
6 Work experience
7 Position
8 Age limit
9 Job specification
10 Remuneration
11 Another detail

Note: Employer uses a job advertisement to hire someone to perform specific work in a company or
organisation or targeted candidates.
 Practical-10
Aim: To develop a leaflet for Consumer Education and Protection on any one of the following-
1. Consumer Protection Act (CPA)
2. Consumer Responsibilities
3. Consumer Organisation
4. Consumer Problems
5. Consumer Right
6. Standardisation Mark
Procedure- Collecting relevant information and compile the topic in limited space in a leaflet on pamphlet
form.
Objective-

 Learn the art of preparing leaflet for awareness camp.

 Collect information and use simple language.
 Create awareness on consumer education.
Topic: