Maharashtra Board Class 5 EVS Part 1 Chapter 13 Methods of Preserving Food Solutions

5th Standard EVS 1 Lesson Number 13 Question Answer Methods Of Preserving Food Maharashtra Board

Std 5 EVS 1 Chapter 13 Question Answer

1. What's The Solution?

Question (a) The papads have become soft and moist .
Answer: Papads which have been soft and moist should be kept in sun for drying. Drying method involves removal of water content (moisture) from the foodstuffs. This traditional method effectively prevents microbial growth. Papads when kept in sun for drying for 2-3 days will become crisp again.
In simple words: When papads get soft, drying them in the sun removes the water, making them crisp again and stopping them from spoiling.

🎯 Exam Tip: Remember that drying food in the sun is a simple and effective way to remove moisture, which prevents spoilage and keeps food crisp.

Question (b) Fruits like mangoes, amlas, guavas and vegetables like peas, onions, tomatoes, fenugreek are needed all year round. They are available in plenty only in certain seasons.
Answer: Different methods of food preservation are used in order to preserve fruits and vegetables. Mangoes can be preserved by making their squash preparation. Peas can be peeled from pods and preserved by keeping them in refrigerator for long time. Onions can be dried or fried and kept for a longer period of time. Tomatoes can be preserved by making tomato puree, squash or sauce.
In simple words: To have seasonal fruits and vegetables all year, we use preservation methods like making squash from mangoes, refrigerating peas, drying onions, and making puree from tomatoes.

🎯 Exam Tip: When asked about food preservation, list specific methods for different types of food items to show comprehensive knowledge.

Use Your Brain Power!

Question 1. Semolina (Shevaya) do not get spoiled for a very long time. But kheer made from them spoils easily. Why is this so?
Answer: Semolina (Shevaya) are made by drying them in the sun. Since they are dried in sun, the water content in them is completely lost, hence they can be stored for longer time. On the other hand, kheer is made by using milk and milk is a highly perishable product, hence kheer gets spoilt quickly.
In simple words: Semolina lasts long because it's dried and has no water, but kheer spoils fast because it contains milk, which goes bad quickly.

🎯 Exam Tip: Remember that moisture content is a key factor in food spoilage; dried foods last longer, while foods with high water content (like milk) spoil faster due to microbial growth.

Find And Correct The Wrong Statements:

Question (a) When something is boiled, the microorganisms in it are destroyed.
Answer: It is a correct statement.
In simple words: Boiling food kills most tiny living things (microorganisms) that can make it spoil or cause illness.

🎯 Exam Tip: For true/false or correct/incorrect statements, clearly state whether the statement is correct or provide the corrected version if it's wrong. Boiling is a common method of sterilization.

Question (b) Our food does not get spoiled when microorganism begin to grow in it.
Answer: Answer: This statement is incorrect. Our food *does* get spoiled when microorganisms begin to grow in it, as they break down the food and produce harmful substances.
In simple words: This statement is wrong; food actually spoils when tiny living things (microorganisms) start growing in it, making it unsafe to eat.

🎯 Exam Tip: Understand that microbial growth is the primary cause of food spoilage. When microorganisms multiply, they change the food's taste, smell, texture, and safety.

Question (c). Foodstuffs dried in summer cannot be used for the rest of the year.
Answer: It is an incorrect statement. Correct statement: Foodstuffs dried in summer can be used for the rest of the year.
In simple words: Drying food in summer is a way to preserve it, so it can be used later in the year when it's not fresh.

🎯 Exam Tip: When correcting statements, clearly state if the original is correct or incorrect, then provide the accurate information.

Question (d). Foodstuffs get warmth when put in a fridge.
Answer: It is an incorrect statement. Correct statement: Foodstuffs get cool temperature when put in a fridge.
In simple words: A fridge keeps food cold, which slows down spoilage and helps food last longer.

🎯 Exam Tip: Understand the basic function of common appliances like a fridge in food preservation.

Answer The Following Questions

Question (a). What are the different methods of preserving food?
Answer: Boiling, drying, cooling and placing the foodstuffs in airtight cans are the different methods of preserving food. These methods help to prevent the growth of microorganisms.
In simple words: We can keep food from spoiling by boiling it, drying it, keeping it cool, or sealing it in airtight containers.

🎯 Exam Tip: List at least three distinct methods of food preservation to score well on this type of question.

Question (b). Why do we avoid eating food that has got spoiled?
Answer: We should avoid eating spoiled food because it can cause stomach ache, diarrhoea/vomiting etc. Consuming spoiled food can lead to various health problems due to harmful microorganisms.
In simple words: Eating spoiled food can make us sick, causing problems like stomach pain or vomiting, because harmful germs grow in it.

🎯 Exam Tip: When explaining why to avoid spoiled food, focus on the health risks and symptoms it can cause.

Question (c). Why do we make jams from fruits?
Answer: Fruits cannot stay fresh for longer period of time. In order to preserve them, various food preservatives like sugar is added to it. By preserving the fruits by adding sugar, we can get jams even after the season of fruits is over. Hence, we make jams from fruits.
In simple words: We make jams from fruits by adding sugar to preserve them, allowing us to enjoy fruits even when they are out of season.

🎯 Exam Tip: Highlight that jams are a method of preservation, specifically mentioning sugar as the key ingredient that extends the shelf life of fruits.

Question (d) What are preservatives?
Answer: Certain substances that are added to the foodstuffs to preserve them for a long time are called preservatives. These substances help extend the shelf life of food items.
In simple words: Preservatives are special ingredients added to food to keep it fresh and safe to eat for a longer time.

🎯 Exam Tip: When defining terms, always include the key function or purpose, like "to preserve them for a long time" for preservatives.

Question (e) Find out the names of the different spices. Also find out which part of their plant they are.
Answer: Cinnamon, cardamom, bill leaves, cloves etc. are different spices. Cinnamon is a part of the stem of a plant, cardamom is fruit of plant and clove is a flowerbud of a tree. Understanding the plant parts used as spices helps us appreciate their origin.
In simple words: Spices like cinnamon, cardamom, and cloves come from different parts of plants, such as stems, fruits, and flower buds.

🎯 Exam Tip: For questions asking for examples and details, list multiple examples and provide the specific details requested for each, such as the plant part for spices.

Environmental Studies Part 1 Standard 5th Solutions Chapter 13 Methods Of Preserving Food Additional Important Questions And Answers

Fill In The Blanks With The Correct Answers From The Options Given Below:

Question 1. ______ and ______ are kept to dry in the open air in summer.
(a) Onions, potatoes
(b) Carrots and brinjals
(c) Milk, milk products
Answer: (a) Onions, potatoes
In simple words: Onions and potatoes are often dried in the sun during summer to preserve them for a longer time.

🎯 Exam Tip: When answering fill-in-the-blanks, read all options carefully and choose the one that makes the most sense in the context of food preservation methods.

Question 2. ______ and ______ are available where food is kept.
(a) Air, moisture, warmth
(b) Fungus, ants, insects
(c) Spores, mice, rats
Answer: (a) Air, moisture, warmth
In simple words: Food spoils faster when it is exposed to air, moisture, and warmth, as these conditions help microbes grow.

🎯 Exam Tip: Remember the conditions that promote food spoilage; air, moisture, and warmth are key factors that encourage the growth of microorganisms.

Question 3. Spoiled food has reduced .................... value.
(a) nutrition
(b) additional
(c) reductional
Answer: (a) nutrition
In simple words: When food spoils, it loses its good qualities, including the nutrients that are healthy for us.

🎯 Exam Tip: Remember that spoilage often means a loss of beneficial properties, especially nutritional value in food.

Question 4. .................... can be dried and stored for a long time.
(a) Spices
(b) Jams
(c) Mangoes
Answer: (a) Spices
In simple words: Spices are often dried to remove moisture, which helps them last a very long time without spoiling.

🎯 Exam Tip: Drying is a common method of food preservation, especially effective for items like spices that have low moisture content naturally.

Question 5. .................... are present all around us in air as well as in water.
(a) Microorganisms
(b) ants
(c) insects
Answer: (a) Microorganisms
In simple words: Microorganisms are tiny living things, like bacteria and fungi, that are so small we can't see them, but they are everywhere in our environment.

🎯 Exam Tip: Understand that microorganisms are ubiquitous, meaning they are found almost everywhere, including in the air, water, and soil.

Question 3. State whether the following statements are True or False:
1. Asafoetida (hing) is a preservative.
2. Spices cannot be stored for a longer period of time.
3. Mango pulp and milk products are not spoiled quickly.
Answer:
1. True
In simple words: Asafoetida is used to keep food from spoiling, and spices can actually be stored for a long time, unlike mango pulp and milk which spoil fast.

🎯 Exam Tip: When answering True/False questions, consider the properties of the items mentioned. Preservatives extend shelf life, while perishable foods spoil quickly.

Answer The Following Questions

Question 1. What is the advantage of placing the foodstuffs in the airtight cans?
Answer: When the foodstuffs are preserved in airtight containers, the microorganisms are first destroyed and it is ensured that water or air does not enter the food stuff. This method significantly extends the shelf life of food products.
In simple words: Airtight cans keep food fresh by killing tiny germs and stopping air or water from getting in, which helps the food last much longer.

🎯 Exam Tip: To score full marks, mention both the destruction of microorganisms and the prevention of air/water entry.

Question 2. What are the conditions required for the growth of fungus?
Answer: Availability of food, water, air and warmth are the conditions required for the growth of fungus. Fungi thrive in environments that provide these essential elements, allowing them to multiply rapidly.
In simple words: Fungus needs food, water, air, and a warm place to grow and spread.

🎯 Exam Tip: Remember the four key conditions: food, water, air, and warmth, as these are crucial for fungal proliferation.

Question 3. What is the special feature of drying method?
Answer: When the foodstuffs are dried by drying method, the water content in them is lost. This is the special feature of drying method. Removing water prevents spoilage by inhibiting microbial activity and enzyme reactions.
In simple words: The special thing about drying food is that it removes all the water, which stops it from going bad.

🎯 Exam Tip: The core concept of drying is water removal; emphasize this to explain how it preserves food.

Question 4. What happens when the foodstuffs are boiled?
Answer: When the foodstuffs are boiled, the microorganisms present in them are destroyed. Boiling uses high temperatures to effectively sterilize food, making it safer for consumption.
In simple words: Boiling food kills all the tiny germs inside it, making it safe to eat.

🎯 Exam Tip: Focus on the destruction of microorganisms by heat as the primary effect of boiling foodstuffs.

Question 5. What precaution should be taken while buying food in sealed bags or boxes?
Answer: While buying food in sealed bags or boxes, we should always check the expiry (use before) date printed on it. This ensures that the food is fresh and safe to consume, preventing health risks.
In simple words: Always check the expiry date on sealed food packages to make sure it's still good to eat.

🎯 Exam Tip: Highlight checking the expiry date as the most critical precaution for packaged foods.

Can You Tell?

Talk to the elderly people in your family to find the answers to the following questions with reference to the foodstuffs mentioned below:
(milk, vegetables, grains, flours, sugar, jaggery)

Question 1. When do we say that foodstuff is spoiled? What changes are seen in it?
Answer: The foodstuff smells foul and has an unpleasant appearance. There is even growth of fungus on foodstuffs. Changes that occur in spoilt food include: (a) Taste changes (b) Colour of the food changes (c) Presence of black, white patch (fungus) on food (d) Unpleasant smell (e) Nutritive value reduces. These changes indicate that the food is no longer safe or pleasant to consume.
In simple words: Food is spoiled when it smells bad, looks unpleasant, changes color or taste, grows fungus, or loses its nutritional value.

🎯 Exam Tip: When describing food spoilage, list both sensory changes (smell, appearance, taste) and scientific reasons (fungus growth, nutrient loss) for a complete answer.

Question 2. Is the time in which foodstuffs get spoilt different in different seasons?
Answer: Yes, the time in which the foodstuffs get spoilt is different in different seasons. Spoilage of any foodstuffs depends on the presence of temperature and humidity of the environment. Therefore in winter, foodstuffs are preserved for a long time than summer season, as cooler temperatures slow down spoilage.
In simple words: Yes, food spoils faster in hot, humid seasons like summer because warmth and moisture help germs grow quickly, while it lasts longer in cooler seasons like winter.

🎯 Exam Tip: Remember that temperature and humidity are key factors influencing food spoilage rates across different seasons.

Question 3. Which foodstuffs get spoilt most quickly?
Answer: Milk and milk products, fruits, vegetables, etc. are the foodstuffs which get spoilt most quickly. These items contain high moisture content and nutrients that are easily broken down by microorganisms.
In simple words: Fresh foods like milk, fruits, and vegetables spoil fastest because they have a lot of water and nutrients that bacteria love.

🎯 Exam Tip: Focus on perishable items like dairy and fresh produce when asked about quick spoilage, as they are most susceptible.

Question 4. What measures are taken to keep the foodstuffs in the house in good conditions, for as long as possible?

🎯 Exam Tip: When asked about food preservation, think about methods that control temperature, moisture, and microbial growth, such as refrigeration, drying, salting, or canning.

Glossary

1. pulp - soft, wet and crushed mass
2. fibrous – consisting of fibres.
3. airtight – not allowing air to escape or pass through.
4. moist - slightly wet
5. crisp – firm, dry and brittle
6. perishable – that which gets spoilt.