CBSE Class 5 EVS The Mystery of Food Worksheet Set 02

Fill in the Blanks

Question. Bacteria present in curd help in __________.
Answer: digestion
Explanation: Curd contains friendly bacteria that keep our tummy calm and help break down our meals smoothly.

Question. Millets are very packed in __________.
Answer: nutrients
Explanation: Grains like ragi and jowar are loaded with minerals and vitamins that help our bones and muscles grow strong.

Question. Eating spoiled food can cause __________.
Answer: indigestion
Explanation: Food that has gone bad contains harmful germs that upset our stomach and cause vomiting or stomach ache.

Question. Oil prevents __________ from reaching the food.
Answer: air
Explanation: Oil floats over pickle pieces to create a tight shield that stops outside air from entering.

Question. If any of your teeth are __________, you may need to visit a dentist.
Answer: aching
Explanation: A dentist is a tooth doctor who finds out why a tooth hurts and helps make the pain go away.

Question. Food dried in the Sun becomes __________ and stays longer.
Answer: dry
Explanation: The hot sun evaporates all the liquid from food, and germs cannot live without water.

Question. Fermented rice, also called __________ or __________, is consumed in many parts of India.
Answer: pakhala, kanji
Explanation: Leaving cooked rice in water overnight creates a refreshing dish that cools the body during hot summer days.

Question. Bread kept outside for long forms __________ patches.
Answer: coloured
Explanation: When moist bread sits in warm air, mould grows on it in fuzzy green, black, or white patches.

Question. __________ conditions slow down microbes.
Answer: Cold
Explanation: Chilled temperatures inside a refrigerator make microbes fall asleep so they cannot spoil our milk and vegetables.

Question. Fruits taste finest when eaten in their __________.
Answer: season
Explanation: Fruits picked during their natural growing season are sweeter, fresher, and full of healthy vitamins.

True or False

Question. Black pepper was not famous in the past.
Answer: False
Explanation: Black pepper was so prized in ancient times that European traders called it "black gold" and sailed across oceans to buy it.

Question. Millets help us stay fit and strong.
Answer: True
Explanation: Eating healthy millet rotis gives our body lasting energy and keeps us active all day.

Question. Eating quickly is harmless and doesn’t lead to choking.
Answer: False
Explanation: Swallowing food too quickly can cause big pieces to get stuck in your windpipe and block your breath.

Question. Most of the traditional Indian thalis serve wholesome balanced diet.
Answer: True
Explanation: An Indian thali includes roti, dal, vegetables, salad, and curd, giving our body every type of nutrient it needs.

Question. Oral hygiene is not necessary.
Answer: False
Explanation: Brushing our teeth and rinsing after meals is very important to prevent tooth decay and bad breath.

Question. Drying chillies in the Sun helps prevent microbes from growing.
Answer: True
Explanation: Sunlight removes all the moisture from chillies, leaving no water for microbes to survive.

Question. Germany is the biggest producer of pulses in the world.
Answer: False
Explanation: India is the world's largest producer and consumer of nutritious pulses like moong, chana, and toor dal.

Question. Chewing food well releases saliva.
Answer: True
Explanation: Chewing sends a message to our mouth glands to produce watery saliva that softens our food.

Question. Solitary hunting wasps preserve food for their babies.
Answer: True
Explanation: Wasps catch and store small insects in their nests so their baby larvae have food ready when they hatch.

Question. Eating with hands is not usual in India.
Answer: False
Explanation: Eating with clean fingers is a traditional, healthy, and very common practice in Indian culture.

Match the Following

Question. Match the following mouth structures in Column A with their roles in Column B:

Answer:
1. Incisors — c) Cut food
2. Canines — d) Tear food
3. Molars — a) Grind food
4. Saliva — b) Helps digestion
Explanation: Flat front incisors cut food like scissors, pointed canines tear tough bites, broad back molars grind pieces into paste, and watery saliva starts digestion.

Question. Look at the given list of food items. Organize them into the correct columns based on shelf life:

Food items: Milk, Bread, Rice (uncooked), Bananas, Pickle, Curd, Chillies (dried), Cooked vegetables, Apple, Potatoes, Ghee, Fish (raw), Biscuits, Tomatoes, Dal (uncooked), Onions

Answer:
Spoils Quickly: Milk, Bread, Bananas, Curd, Cooked vegetables, Fish (raw), Tomatoes.
Stays Fresh for Long: Pickle, Chillies (dried), Rice (uncooked), Potatoes, Ghee, Biscuits, Dal (uncooked), Onions, Apple.
Explanation: Wet and cooked foods spoil in a few days because microbes love moisture. Dry grains, oily pickles, and roots like potatoes can stay good for months.

Vocabulary Activity - "Guess the Word"

Question. Name the tool used to see microbes:
Answer: Microscope
Explanation: A microscope uses strong magnifying glass lenses to make microscopic germs look large and clear.

Question. Name a country that is the biggest producer of millets in the world:
Answer: India
Explanation: Farmers in India grow huge quantities of nutritious millets like bajra, jowar, and ragi.

Question. Name the vessel that keeps water cool naturally:
Answer: Matka (Earthen clay pot)
Explanation: Water slowly seeps through tiny holes in the clay pot and evaporates, which chills the water inside naturally.

Question. Name the coloured patches that develop on spoiled food:
Answer: Mould
Explanation: Mould is a kind of tiny fungus that spreads fuzzy green, grey, or white spots on decaying food.

Question. Name the part of bamboo that can be used to make delicious curries:
Answer: Tender bamboo shoots
Explanation: Fresh, young shoots of bamboo are soft, crisp, and cooked into delicious traditional dishes in Northeast India.

Question. Name the tiny living things that ruin food:
Answer: Microbes
Explanation: Microbes are tiny living creatures like bacteria and fungi that feed on food and turn it bad.

Question. Name the doctor who examines our teeth:
Answer: Dentist
Explanation: A dentist checks our mouth to fix cavities, clean yellow plaque, and keep teeth healthy.

Question. Name the machine that keeps food cold and slows microbes:
Answer: Refrigerator (Fridge)
Explanation: A refrigerator keeps milk and cooked food cold so that bacteria cannot grow and ruin the food.

Question. Name the insects that store food for their larvae:
Answer: Solitary hunting wasps
Explanation: These clever mother wasps gather food and store it inside tiny mud cells to feed their growing babies.

Question. Name the fluid in our mouth that helps in digestion:
Answer: Saliva
Explanation: Saliva is the natural mouth juice that moistens our bites and starts breaking down starches.

Questions / Short Question Answers

Question. What are some foods that assist with digestion?
Answer: Foods like curd, buttermilk, fermented rice (pakhala/kanji), ripe bananas, and papaya assist with digestion because they contain good microbes and natural enzymes that soothe the stomach.
Explanation: Curd and buttermilk are full of good bacteria that help our tummy digest heavy meals peacefully.

Question. Why did Vasco da Gama travel to India?
Answer: Vasco da Gama sailed to India to collect black pepper and other aromatic spices, which were extremely popular, rare, and valuable in Europe.
Explanation: People in Europe wanted Indian black pepper to season and preserve their food, so he sailed across oceans to trade for it.

Question. Explain the role of different types of teeth in chewing and consuming food.
Answer: 1. Incisors cut food into smaller bites like scissors.
2. Canines tear through tough foods.
3. Premolars crush food chunks into soft bits.
4. Molars grind food into a fine paste and mix it with saliva for easy swallowing.
Explanation: Front teeth bite, pointed side teeth tear, and flat back teeth grind food so your stomach can digest it without trouble.

Question. Why is fermented rice (pakhala/kanji) healthy for us?
Answer: Fermented rice is rich in friendly bacteria that support digestion. It also cools the body during hot summers and provides easy-to-absorb minerals and vitamins.
Explanation: Soaking rice in water creates friendly bacteria that calm down our belly and keep our body cool.

Question. How do spices like pepper protect food?
Answer: Spices like black pepper have natural antibacterial oils that slow down or stop the growth of harmful microbes, preventing cooked items from spoiling during long storage.
Explanation: Strong spices act like natural shields that stop bad germs from rotting our food.

Question. Explain the various ways in which food can be preserved and protected from spoilage.
Answer: 1. Drying: Removing moisture under the hot sun (chillies, papads).
2. Pickling: Adding oil and salt to block air and stop bacterial growth.
3. Refrigeration: Lowering temperatures in fridges to slow down microbes.
4. Airtight Canning: Sealing food in cans to keep out moisture, air, and dust.
Explanation: We stop food from spoiling by drying away water, keeping it very cold, or sealing it in oily jars where germs cannot grow.

Question. Why is eating with hands considered beneficial in India?
Answer: Eating with clean hands lets you feel the temperature and texture of the food. Touching food also sends signals to the brain and stomach to release digestive enzymes, preparing your body for healthy digestion.
Explanation: Touching your food with clean fingers tells your tummy that food is coming, so your stomach prepares to digest it.

Question. How did Disha’s interest and curiosity help her understand food spoilage and safety?
Answer: When Disha noticed unusual coloured spots on her uttapam, she asked questions instead of ignoring them. By observing food at home and discussing with her family, she learned about microbes, the importance of keeping food dry or cold, and proper chewing habits.
Explanation: Asking questions helped Disha learn that tiny invisible germs spoil wet food and that keeping food dry or cool keeps it safe.

Question. Why is it important to chew our food thoroughly?
Answer: Chewing thoroughly mashes food into tiny, soft pieces and mixes it with saliva. This jump-starts digestion, stops choking, and ensures that nutrients are absorbed easily by the body.
Explanation: Chewing food into a soft paste makes it easy to swallow and prevents painful tummy aches.

Question. How is bamboo used in the Northeast part of India?
Answer: In Northeast India, strong bamboo stems are used to build houses, fences, and bridges, as well as weave mats and baskets. Young tender bamboo shoots are also cooked into delicious, healthy curries.
Explanation: People in the Northeast use sturdy bamboo to make homes and baskets, and eat tender green bamboo shoots as food.

Question. What do you understand by microbes and in what ways do they ruin or change our food?
Answer: Microbes are tiny living beings invisible to the naked eye. Harmful microbes ruin food by growing on moisture and warmth, making it smell bad and grow fuzzy mould. Beneficial microbes change food positively by turning warm milk into curd and fermenting idli batter to make it fluffy.
Explanation: Microbes are microscopic creatures; bad ones rot wet food, but good ones help us make fluffy idlis and yummy curd.

Question. Write some uses of useful microbes.
Answer: Useful microbes help convert milk into curd and cheese, ferment idli and dosa batter to make it soft, aid in digesting food in our gut, and are used by scientists to produce life-saving medicines.
Explanation: Helpful bacteria make our curd, fluff up our idlis, help our tummy digest food, and help make healing medicines.

Question. Why should we choose eating seasonal and locally available fruits?
Answer: Seasonal and local fruits are harvested fresh, taste sweeter, and contain the highest amount of nutrients. Because they do not need long-distance transport, they do not require artificial wax or preservation chemicals.
Explanation: Fruits that grow naturally in their proper season are fresh from nearby farms, taste better, and keep our body healthy.

Question. What causes food to rot?
Answer: Food rots when tiny microbes like bacteria and moulds multiply on it. Microbes thrive when food is left exposed to moisture, air, and warm room temperatures.
Explanation: When food is left open in warm, humid air, invisible bacteria feed on it and turn it smelly and bad.

Question. What are good microbes and their advantages?
Answer: Good microbes are friendly bacteria and yeasts that live in our digestive system or in foods like curd. They help break down nutrients, fight off harmful infections in our stomach, and keep our intestines healthy.
Explanation: Good microbes act like friendly little helpers in our belly that fight off bad germs and keep our stomach happy.

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