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Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4

Q1: What can you make to preserve these food items?

(i)

Ripe MangoesRipe Mangoes

 Ans: Mamidi tandra (Aam Papad Jelly), Murabba

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • You can make Mamidi Tandra (Aam Papad), a delicious mango jelly that can be dried and stored for a long time. 
  • Another option is Murabba, a sweet mango preserve that enhances the mango's flavor while extending its shelf life.

(ii) 

PotatoesPotatoes

Ans: Chips, Fries 

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • From potatoes, you can make Chips, which are thin slices of potatoes that are fried or baked until crispy. 
  • Another option is Fries, which are cut potatoes that are deep-fried to make a tasty snack. 
  • Both methods help preserve potatoes while making them enjoyable to eat.

(iii) 

Tomatoes Tomatoes 
Ans: Ketchup, Tomato Chutney

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • You can make Ketchup, a popular condiment that enhances the flavor of many dishes and has a long shelf life. 
  • Another option is Tomato Chutney, a flavorful sauce that pairs well with various foods and can also be preserved for future use.

(iv) 

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4 

Ans: Pickle, Aamras

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • In addition to Mamidi Tandra, you can also make Pickle, which involves preserving mangoes in a mixture of spices and oil to create a tangy and flavorful condiment. 
  • Aamras is another option, a sweet mango pulp that can be enjoyed fresh or stored for a while.

(v) 

GingerGinger
Ans: Pickle, Ginger Powder 

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • You can make Pickle from ginger, which preserves its flavor while adding a spicy kick to your meals. 
  • Another option is Ginger Powder, which is dried and ground ginger that can be used as a spice in cooking, making it a convenient way to store ginger for a long time.

(vi)

MilkMilk

Ans: Cheese, Fruit cream

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • From milk, you can make Cheese, which is produced by curdling milk and separating the solids from the liquids, allowing for a longer shelf life. 
  • Another option is Fruit Cream, a delicious dessert made by mixing fruit with whipped cream, which can be enjoyed fresh or stored for later.

Q2: State true or false

(I) Spoilt food does not affect our health.
Ans: False

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • Spoilt food can carry harmful bacteria, molds, or toxins that can cause foodborne illnesses. 
  • Consuming spoiled food may lead to symptoms like stomach upset, vomiting, or diarrhea, which can impact our health severely. 
  • That’s why it's important to avoid eating food that shows signs of spoilage.

(ii) Expiry date on food packs is useless information.
Ans: False

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • The expiry date on food packages is crucial as it tells us the last date when the food is safe to consume. 
  • Ignoring this information can lead to eating expired food, which may no longer be safe and can spoil, potentially causing health issues.


Expiry Dates on PacketsExpiry Dates on Packets

(iii) Preparing pickles, chutneys and papad are good ways to enjoy eating throughout the year.
Ans: True

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • Pickles, chutneys, and papad are traditional methods of food preservation. 
  • By using ingredients like salt, oil, and spices, these foods can be stored for long periods, allowing us to enjoy them all year round, even when the fresh ingredients are not available.

(iv) Potato sabzi remains fresh if kept out of the fridge for a few days.
Ans: False

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer
  • Potato sabzi spoils quickly when left out of the fridge, especially in warm conditions. 
  • Without refrigeration, bacteria and fungi can grow on the food, making it unsafe to eat after a short period. 
  • Hence, it’s essential to store cooked food like sabzi in the refrigerator to keep it fresh.

Q3: Look at the picture below.


Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4

(i) Identify the fresh bread slice.
Ans: (b) is the fresh bread slice.
(ii) What do you find on the Bread A?
Ans: There is fungus on Bread A.

Q4: Fill in the blanks:

(i) We must carefully check _____of packing before buying.
Ans: We must carefully check date of packing before buying.

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer

Checking the date of packing ensures that the food is fresh and has not been on the shelves for too long. It helps us avoid buying food that may be close to its expiration date or already spoiled.

(ii) We must store onions and garlic in a _____ place.
Ans: We store onions and garlics in a dry place.

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer

Onions and garlic need to be stored in a cool, dry place to prevent them from sprouting or rotting. A dry environment helps in keeping them fresh for longer periods.

(iii) Name any two food items that do not get spoiled for months. _____ _____
Ans: Name any two food items that do not get spoiled for months.  Spices and Ghee

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4  View Answer

Spices and ghee have long shelf lives when stored properly. They contain natural preservatives like salt or fat, which prevent the growth of bacteria and fungi, allowing them to stay fresh for several months.

GheeGhee


Q5: Choose the correct answer to fill in the blanks 

Pulp, Fibre, Sugar, Four, Jaggery, Dust, Layer, Cloth, Spread, Jelly, Mamidi Tandra, Sun.

MAMIDI TANDRA RECIPE

(a)  Mamidi Tandra takes ____________ weeks of hard work.
Ans:  Mamidi Tandra takes  four weeks of hard work. 

(b) The ____________ of mangoes is extracted in a vessel.
Ans: The  pulp of mangoes is extracted in a vessel.

 Mamidi Tandra Mamidi Tandra

(c) Then it is strained through a fine muslin cloth to remove ____________ in the pulp.
Ans: Then it is strained through a fine muslin cloth to remove  fibre in the pulp.

(d) Then the ____________ is crushed.
Ans: Then the  jaggery is crushed.

(e) ___________ and jaggery are added to the pulp. 
Ans:  Sugar and jaggery are added to the pulp. 

(f) Then the pulp is ____________ on the mat.
Ans: Then the pulp is  spread on the mat.

(g) The thin layer is left to dry in the ____________.
Ans: The thin layer is left to dry in the  sun.

(h) Then the thin layer is covered with a cloth to avoid ____________.
Ans: Then the thin layer is covered with a cloth to avoid  dust.

(i) Next day another ____________ is spread on the last day’s layer and left to dry in the sun.
Ans: Next day another layer is spread on the last day’s layer and left to dry in the sun.

(j) Layer after layer is added until the ____________ grows thick like a golden cake.
Ans: Layer after layer is added until the  jelly grows thick like a golden cake. 

(k) After four weeks the ____________ is ready to eat.
Ans: After four weeks the  Mamidi Tandra is ready to eat.

Q6: Match the following

Food itemsMethods of preservation 
a) Milki) wrap it in damp cloths 
b) Cooked riceii) Keep them in a dry place. 
c) Vegetablesiii) Put it in a bowl and keep the bowl in a container with some water. 
d) Green corianderiv) Keep them in the refrigerator. 
e) Onion and garlicv) Keep them in the refrigerator. 
f) Chicken and meatvi) by boiling it. 

Ans: 

Food itemsMethods of preservation 
a) Milkiii) Put it in a bowl and keep the bowl in a container with some water. 
b) Cooked ricei) wrap it in a damp cloth
c) Vegetablesiv) Keep them in the refrigerator.
d) Green coriandervi) by boiling it. 
e) Onion and garlic ii) Keeping them in a dry place
f) Chicken and meatv) Keeping them in the refrigerator.

Q7: Short answer questions

(I) How do you come to know that the food got spoiled?
Ans: You can tell that food has spoiled by noticing changes like:

  • Foul smell or sour odor
  • Change in color (turning brown or black)
  • Mold or fungus growing on the surface
  • Slimy or sticky texture
  • Bad taste or sourness when tasted These signs indicate that the food is no longer safe to eat.

Spoilt FruitsSpoilt Fruits

(ii) What is the need of preserving food?
Ans: Food preservation is necessary to:

  • Prevent spoilage caused by bacteria, fungi, and other germs
  • Keep food fresh and safe for longer periods
  • Reduce wastage of food
  • Maintain the taste, flavor, and nutritional value of food

(iii)  What items do you preserve in a refrigerator?
Ans: Items typically preserved in a refrigerator include:

  • Fresh vegetables and fruits
  • Dairy products like milk, yogurt, and cheese
  • Cooked food
  • Leftovers
  • Beverages like juice and cold water

(iv)  What food items do you keep in the deep freezer?
Ans: In the deep freezer, the following items are usually stored:

  • Frozen meat, fish, and poultry
  • Frozen vegetables and fruits
  • Ice cream and frozen desserts

The freezing temperature in a deep freezer stops the growth of germs, preserving the food for longer periods.

Frozen VegetablesFrozen Vegetables

(v) In which season do food items get spoiled quickly? Why?
Ans: In the rainy and summer seasons food gets spoiled easily.
Conditions in which food spoils quickly:

  •  If cooked food is left open.
  •  If milk is not boiled properly.
  •  If green vegetables are not kept in a cool place e.g. refrigerator.
  •  If pickles, murabba, etc. are not produced from moisture.

(vi) Name the conditions that help the germs to grow that spoil the food.
Ans: 

  • various conditions are responsible for food spoilage such as bacteria, mold, yeast, moisture, light, temperature, and chemical reaction.
  • To keep food safe and prevent germs from spoiling it, we need to take precautions.
  • We should keep perishable foods, like meats, dairy products, and cooked foods, in the refrigerator at a temperature
  • It's important to store food in sealed containers and handle it with clean hands and utensils to reduce the chances of germs getting into the food.

Q8: Long answer questions

(a) Answer the following questions

(I) Name the things that are needed to make Mamidi Tandra.
Ans: Things that are needed to make Mamidi Tandra are:

  • A Mat woven from the leaves of palm trees,
  • poles of casuarina trees
  •  string made up of coconut husk
  •  some jaggery, and sugar.

(ii) What is food preservation? (or) How can you preserve the food?
Ans: 
Food preservation refers to the process of treating and handling food in a way that helps to keep it fresh and safe to eat for a longer period. It is done to prevent the growth of harmful bacteria, molds, and other microorganisms that can spoil food and make it unsafe.

Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4

Different methods of food preservation have been used for many years:  

  •  Canning: It is a method of preserving food in which it is heated to a high temperature and then sealed in airtight containers, like glass jars.  
  • Drying: Drying is a method that involves removing the moisture from food. This is usually done by placing the food in the sun or using a food dehydrator.  
  • Freezing: Freezing is a popular method of preserving food. It involves lowering the temperature of the food to a point where the growth of bacteria and other microorganisms is slowed down significantly.  
  • Pickling: Pickling is a process in which food is soaked in a solution of vinegar, salt, and sometimes sugar and spices.
  • Refrigeration: Refrigeration is a simple method that involves keeping food at a low temperature, usually in a refrigerator.  

(iii) List the various ways in which fruits and vegetables can be preserved.
Ans: There are 4 ways to preserve fruits and vegetables.

  • Canning: Canning involves placing fruit and vegetables in airtight containers, typically glass jars, to prevent bacteria from getting to them
  • Salting: One of the oldest methods of preserving food, salting can be used for meat and fish, as well as sliced vegetables.
  • Drying: Drying dehydrates the fruit or vegetables, removing all the water along with the bacteria, yeasts, and mold that live in the moisture.
  • Freezing: Freezing and thawing a vegetable or fruit is the preserving method that will have an end product that most closely resembles the taste of fresh food.
    It is because spoiled or expired food can make us ill and cause various diseases like food poisoning.

(iv) Why is it advised to read the information regarding the date of expiry on the bottles and cans before buying them?
Ans: 

  • It is advised to read the information regarding the date of expiry on the bottles and cans before buying to check that the food is fresh and has not expired or spoiled. 
  • We should use food items before the expiry date as they may be spoiled. Spoiled food can make us ill. 

(v) Glass jars and bottles are dried well in the sun before filling them with pickles. Why is this done? 
Ans: 

  • If glass bottles are not dried in the sun, there will be the growth of micro-organisms, and this may cause the food to get decayed and unfit for consumption.
  • To protect the pickle from getting spoilt, Glass, jars, and bottles are dried in the sun before filling them with pickles.

(b) Food gets spoiled due to many reasons. Encircle the correct reasons.

Moisture, Drying, Air, Freezing, Temperature, Micro-organisms, Cooking, Boiling, Canning
Ans: Food gets spoiled due to several factors. The correct reasons are:

  • Moisture
  • Air
  • Temperature
  • Micro-organisms

Reasons Explained:

  • Moisture: Provides an ideal environment for bacteria and fungi to grow.
  • Air: Oxygen in the air can cause oxidation, leading to spoilage.
  • Temperature: Warm temperatures promote the growth of germs that spoil food.
  • Micro-organisms: Bacteria, molds, and fungi break down food, causing spoilage.

Other processes like drying, freezing, cooking, boiling, and canning are methods of preserving food, not causes of spoilage.

The document Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4 is a part of the Class 5 Course EVS Class 5.
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FAQs on Mangoes Round the Year - 1 Class 5 Worksheet EVS Chapter 4

1. What are some effective methods to preserve mangoes for long-term use?
Ans. Some effective methods to preserve mangoes include canning, making mango chutney, freezing mango puree, and drying mango slices. Canning involves cooking mangoes with sugar and sealing them in sterilized jars. Chutney can be made with spices and vinegar, while freezing preserves the fruit's flavor and texture. Drying mango slices removes moisture, making them last longer.
2. How can I tell if a mango is ripe and ready to eat?
Ans. A ripe mango will have a slightly soft feel when gently squeezed, a fragrant aroma, and a vibrant color that varies by variety. The skin may show some wrinkles or slight blemishes, indicating ripeness. If the mango is too hard, it may need more time to ripen.
3. What are the health benefits of consuming mangoes?
Ans. Mangoes are rich in vitamins A and C, which are essential for immune function and skin health. They contain antioxidants that help protect the body from free radicals, promote digestion due to their fiber content, and may aid in heart health by regulating cholesterol levels.
4. Can I use unripe mangoes in cooking, and if so, how?
Ans. Yes, unripe mangoes can be used in cooking. They are often used in salads, pickles, and savory dishes due to their tart flavor. Unripe mangoes can be grated and added to chutneys or cooked into curries to enhance their taste.
5. How should I store mangoes to extend their shelf life?
Ans. To extend the shelf life of mangoes, store them at room temperature until they ripen. Once ripe, they can be placed in the refrigerator to slow down further ripening and spoilage. Keeping them in a breathable bag or container can help maintain their freshness.
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