Class 5 EVS Chapter 4 HOTS Questions - Mangoes Round the Year

Q1: Which of the following properties of food changes due to its spoilage?
(a) Colour
(b) Taste
(c) Nutrient Content
(d) All of the above
Ans: (d)
Food spoilage is the process in which food quality falls to the point where, if the food is eaten will lead to sickness.
Signs of food spoilage are appearance different from the food in its fresh forms, such as a change in colour, a change in texture, an unpleasant odour, or an undesirable taste. The item may become softer than normal. The nutrients in the food are lost due to spoilage.
So, the answer is D.

Q2: Identify the reason for spoiling food.
(a) Air
(b) Microbes
(c) Moisture
(d) All of the above
Ans: (d)
Food containing moisture like rice, bread, vegetables, certain types of fruits and sweets are easily attacked by microbes. The chances of food gettting spoilt are greater when the air/weather is hot and humid, as it supports growth of microbes.
So, the correct  answer is option D.

Q3: Which of the following helps to grow microbes in food?
(a) Moisture in food
(b) Temperature of food
(c) Flavor of food
(d) Components of food
Ans: (a)
Microbial growth is facilitated by the presence of moisture, as it provides the necessary environment for bacteria, molds, and other microorganisms to thrive. Water is essential for their metabolic processes and reproduction. The other options, such as temperature, flavor, and components of food, can influence microbial growth indirectly but are not as critical as moisture.

Q4: Name the food item that gets spoilt within a week.
(a) Boiled rice
(b) Curry
(c) Potato
(d) Both A and B
Ans: (d)
Both boiled rice and curry are examples of perishable foods that tend to spoil within a week under normal conditions. Boiled rice can develop bacterial growth and spoilage due to its moisture content, and curries can also support microbial growth and spoil due to their complex ingredients. The other options (c) potato doesn't typically spoil within a week as quickly as rice and curry.

Q5: Which of the following products are produced by mangoes?
(a) Jam and Jellies
(b) Juices
(c) Pickles
(d) All of the above
Ans: (d)
Mangoes are used both in raw and ripe form, so that they are not only consumed during its season but through out the year. They are preserved by adding sugar and or jaggery or salt by preparing aam papad, jams,panha, pickles etc.

Q6: Which of the following food item can be preserved by wrapping in damp cloth?
(a) Onion
(b) Garlic
(c) Potato
(d) Cooked rice
Ans: (d)
Cooked rice can be preserved by keeping the rice immersed in water or covering the utensil containing rice with a damp cloth.
So, the correct answer is option D.

Q7: The recipe of mamidi tandra requires:
(a) Sugar
(b) Jaggery
(c) Salt
(d) Both A and B
Ans: (d)
Mamidi tandra is made from the pulp of ripe mango, jaggery and sugar.
So, the correct answer is 'Both A and B'

Q8: Microbes spoil food by
(a) Releasing toxins
(b) Digesting food
(c) Consuming food
(d) None of the above
Ans: (a)
Microbes use the food for obtaining energy, growth and to increase in number, during this process they also release certain chemical substances that can spoil the quality of food, making it harmful for consumption.
So, the correct answer is option A.

Q9: The effect of spoiled food is:
(a) Dehydration
(b) Malaria
(c) Food poisoning
(d) All of the above
Ans: (c)
The effect of eating spoiled food is food poisoning causing vomiting, stomach ache and in extreme conditions death.
So, the correct answer is option C.

Q10: The edible part of a mango is:
(a) Mango peel
(b) Mango pulp
(c) Mango seed
(d) All of the above
Ans: (b)
The edible part of mango is the mango pulp, part of the fruit between the skin/peel and the seed.
So, the correct answer is 'Mango pulp'

Q11: Which of the following food item can get spoilt in 2-3 days?
(a) Cooked food
(b) Milk
(c) Leafy vegetables
(d) All of the above
Ans: (d)
All the above food items can get spoilt within 2-3 days if not processed and stored properly.

Q12: Most bacteria can be killed by:
(a) Cooking
(b) Refrigeration
(c) Freezing
(d) Salting
Ans: (a)
If the temperature is high enough and the cooking is reasonably prolonged, the majority of bacteria will be killed. Refrigeration of 4^oC does not kill bacteria but slows down the rate of reproduction so that food remains safe for a longer period.
Freezing and salting stop bacteria from reproducing but do not kill them.
So, the correct answer is option A.

Q13: The transmission and infection of Entamoeba histolytica is through:
(a) mosquito bite
(b) bird droppings
(c) contaminated-food and water
(d) sweat
Ans: (c)
Entamoeba histolytica is a parasite that causes amoebic dysentery. It is primarily transmitted through the ingestion of food or water contaminated with the cysts of the parasite. Once ingested, the cysts can release active forms of the parasite in the digestive system, leading to infection. The other options (a) mosquito bite, (b) bird droppings, and (d) sweat are not relevant to the transmission of Entamoeba histolytica.

Q14: There are few indicators that tell us whether a given sample of food is suitable for consumption or not. List down five indicators of food spoilage.
Ans: 
Indicators of food spoilage
(i) Odour: Repulsive odours are produced when the bacteria break down the protein present in food.
(ii) Sliminess: It occurs due to bacterial growth.
(iii) Discolouration: Microbial growth may result in discolouration of food.
(iv) Souring: Food items become sour due to production of acids by bacteria.
(v) Gas formation: Bacteria and yeast produces gaseous by-products that affects the texture of food items.

Q15: Which of the following food item would not get spoilt till one month?
(a) Sweets
(b) Bread
(c) Potato chips
(d) All of the above
Ans: (c)
Potato chips are processed by air drying, frying, adding salt or other spices, and packed in air-tight containers or nitrogen.
Potato chips bags are not full of air but of nitrogen gas. This is done to prevent the chips from staling.
So, the correct answer is 'Potato chips'

Q16: Which of the following food item is made up of mango?
(a) Jelly
(b) Pickle
(c) Drink
(d) All of the above
Ans: (d)
Raw and ripe mangoes are used for making food items like jelly, pickle, drink etc which can not only be consumed during the season but throughout the year.
So, the correct answer is option D.

Q17: Which of the following two factors are responsible for food spoilage?
(a) Natural decay
(b) Contamination by microorganisms
(c) Crop pattern
(d) Both A and B
Ans: (d)
Food spoilage is mainly caused due to:

• Natural decay in foods:
• Contamination by microorganisms:

Thus, both A and B can cause food spoilage.

Q18: Which of the following accounts for the natural decay of the fruits?
(a) Enzyme action in food
(b) Browning of fruits
(c) Seeds of fruits
(d) Both A and B
Ans: (d)
Natural decay in fruits happens because of the respiratory enzymes that continuously acts on stored food material which also results in gradual change in color to brown where the pulp loses its texture and taste.

Q19: Mamidi tandra takes .......... weeks to get ready to eat.
(a) 1
(b) 2
(c) 3
(d) 4
Ans: (d)
Mamidi tandra, is prepared by spreading a mixture of ripe mango pulp, sugar and jaggery in layers. The earlier layer is allowed to dry in the sun before the next layer is spread over it. Therefore, it requires 4 weeks to be ready to eat.
So, the correct answer is option D.

Q20: Which of the following is not made up of unripe mangoes?
(a) Pickle
(b) Juice
(c) Mamidi tandra
(d) Jelly
Ans: (c)
Raw mango is used in the making of pickles, drink or juice and jelly, while ripe mango is used in making Mamidi tandra.
So, the correct answer is 'Mamidi tandra'