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KENDDRIYA VIDYALAYA SANGATHAN
HYDERABAD REGION
BLUE PRINT
SESSION - 2014-15.
FORMATIVE ASSESMENT-I
CLASS-VI TIME:11/2hrs.
SUBJECT: SCIENCE MAX.MARKS:40.
S.No. Form of Questions
VSA(1) MCQ(1) SA-I(2) SA-II(3) LA-(5) Total
Chapter Number & Name
1 1 FOOD:WHERE DOES IT 2(2) 1(1) 1(2) 1(3) 1(5) 5(13)
COME FROM?
2 2 COMPONENTS OF FOOD 2(2) 1(1) 2(4) 1(3) 1(5) 7(15)
3 3 FIBRE TO FABRIC 1(1) 3(3) 1(2) 2(6) - 6(12)
TOTAL 5(5) 5(5) 4(8) 4(12) 2(10) 20(40)
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KENDDRIYA VIDYALAYA SANGATHAN
FORMATIVE ASSESMENT-I
CLASS-VI TIME: 1hrs.30 min.
SUBJECT: SCIENCE DATE: _/07/2014 MAX.MARKS: 40.
General Instructions:
1. All questions are compulsory. Internal choice has been provided in five marks question only
one option to be attempted.
2. Question. No. 1 to 5 are very very short answer type carrying 1 mark each.
3. Question. No. 6 to 10 are Multiple Choice Questions carrying 1 marks each.
4. Question. No. 11 to 14 are very short answer type carrying 2 marks each.
5. Question. No. 15 to 18 are short answer type carrying 3 marks each.
6. Question. No. 19 & 20 are long answer type carrying 5 marks each.
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1. Name two objects that can be made using: JUTE FIBRE
2. Parrot eats only plant products and so, is called ____________.
3. Which mineral help in building of bones and teeth .
4. Green plants prepare their own food, hence they are called as____________
5. Removal of cotton from the cotton seed is termed as_________
6. Materials required to prepare a food item are called
(a) Nutrients
(b) Ingredients
(c) Nourishments
(d) Minerals
7. Which of the following is not a milk product?
(a) cheese
(b) butter
(c) honey
(d) yogurt
8. The food rich in carbohydrates are:
a) Potato, wheat, maize, sugarcane
b) Meat, fish, egg, pulses
c) Mango, papaya, orange, banana
d) Spinach, onion, ginger, tomato
9. Fibres which are obtained from the plants and animals are called
(a) Artificial fibres
(b) Natural fibre
(c) Synthetic fibres
(d) thin fibre
10. The device used to make fabric is called
(a) charaka
(b) takli
(c) loom
(d) needle
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11. What are major nutrients of our body.
12. Name at least four common spices used in our food.
13. Name two examples of each of the fibres obtained from animals and plants.
14. What is a balanced diet? Why do deficiency diseases occur?
15. Explain the process fo making yarn from fibre.
16. Suggest some ways by which you can prevent wastage of food.
17. Name two food stuffs each rich in -
i) Fats ii) Proteins iii) carbohydrates
18. Which part of these plants have fibres
a)cotton b)coconut c) jute d) babnana e) mango f) Bamboo
19. Name the disease caused by the deficiency of ---
(a)Iodine, (b) Vitamin ‘A’, (c) Iron, (d) Vitamin ’D’ (e) Vitamin ’K’
20. Draw picture to show the different parts of the flower and label the parts.
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KENDDRIYA VIDYALAYA SANGATHAN
FORMATIVE ASSESMENT-I
CLASS-VI TIME: 1hrs.30 min.
SUBJECT: SCIENCE DATE: _/07/2014 MAX.MARKS: 40.
MARKING SCHEME
Q.No. EXPECTED QNSWER SPLIT OF MARKS
1 Any two objects ( door mats , bags) Each 1/2
2 Herbivore 1 mark
3 Calcium 1 mark
4 Autotrophs 1 mark
5 Ginning 1 mark
6 (b) Ingredients 1 mark
7 (c) honey 1 mark
8 (a)Potato, wheat, maize, sugarcane 1 mark
9 (b) Natural fibre 1 mark
10 (c) loom 1 mark
11 The major nutrients of our body are: Each ½ mark
carbohydrates,Fats,Vitamins,Proteins,Minerals,Roughage and Water
12 Turmeric, Cumin seed, Chillies, Cardamom Each ½ mark
13 Animal fibers :silk and wool plant fibers: cotton ,jute
14 Balanced Diet: A diet which contain all the nutrients in the right Each 1
amount needed for the proper functioning of the body .
Deficiency diseases occur due to lack of nutrients in our body .
15 The process of making yarn is called spinning. The fibers are first 3 marks
drawn from the source of fiber and twisted into yarn using a takli or a
charka
16 Any three ways Each 1 mark
17 i)Fats : oils, butter Each 1 mark
ii) Proteins: milk, pulses
iii) carbohydrates: cereals, sugar
18 a)cotton ; seed b)coconut: fruit c) jute: stem Each ½ mark
d) banana: leaf e) mango : fruit f) Bamboo: stem
19 (a)Iodine: Goitre (b) Vitamin ‘A’: Loss of vision (c) Iron: Each 1mark
aneamia (d) Vitamin ’D’:scurvy (e) Vitamin ’K’: no clotting
of blood
20 Neat diagram showing all the parts 3 marks
Correct labeling of all parts 2 marks
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