Test: Mangoes Round The Year - 1 - Class 5 MCQ

• Fungi cannot make their own food like plants can.
• They do not have chlorophyll, the green part that helps plants make food.
• Fungi get their food from other things, like dead plants or animals.
• They help break down dead things, which is good for the environment because it returns nutrients to the soil.
• So, the idea that fungi can make their own food is not true.

• Freezing, Pickling, and Canning: These methods involve preserving food by slowing down or stopping the activity of bacteria, enzymes, and other factors that cause spoilage.
• Freezing: Lowers the temperature to inhibit microbial growth.
• Pickling: Uses vinegar or brine to create an acidic environment that prevents spoilage.
• Canning: Seals food in airtight containers after heating to kill bacteria.
• Cleaning: Merely involves removing dirt or impurities from food but does not prevent spoilage or extend shelf life.Cleaning cannot protect the food from getting spoiled.
• Hence, Option C is correct.

The most important thing to check on a packaged product label is the manufacturing and expiration details. Here's why:

• Manufacturing details: This tells you when the product was made, ensuring it's fresh and safe to use.
• Expiry details: This indicates until when the product is safe for consumption, helping you avoid using expired items, which can be harmful.

By checking these details, you ensure product quality and your safety. So, always prioritize looking at the manufacturing and expiration information on a product label.

• Fruits Salad: Made from fresh fruits, which are seasonal and perishable, making it difficult to store throughout the year.
• Chapatti: Best consumed fresh; while it can be stored short-term, it does not last long.
• Pickle: Preserved using salt, oil, and spices, allowing it to be stored for long periods without spoiling. This makes it available to enjoy year-round.
• Therefore, the correct answer is C: Pickle, as it can be made, stored, and enjoyed throughout the year.

• Preeti noticed that the potato sabzi had spoiled, and consuming spoiled food can lead to food poisoning or stomach problems.
• Food spoilage is often recognized by changes in taste, smell, or appearance.
• It's important to avoid consuming spoiled food as it can contain harmful bacteria or toxins.

• Mold is a common indicator of spoiled bread, and it often appears as green or black spots.
• Bread spoils quickly due to moisture, which encourages mold growth.
• Always check for signs of mold before consuming bread, and avoid eating it if mold is visible.

• Ripe mangoes are selected first because they provide the best flavor and texture for making "mamidi tandra."
• The ripe mangoes are then processed to extract the pulp, which forms the base of the sweet treat.
• Ripe mangoes are rich in natural sugars, enhancing the taste of the final product.

• Damp environments accelerate the spoilage of food because moisture promotes the growth of bacteria and fungi.
• Keeping food in dry conditions is essential to prolonging its freshness.
• For example, onions and garlic are kept in dry, open places to prevent spoilage.

• Cooked rice, due to its high moisture content, spoils quickly if not stored properly.
• It is best to consume cooked rice within 2-3 days to avoid foodborne illnesses.
• In contrast, onions, garlic, and pickles can last much longer under proper storage conditions.

• Jars and bottles should be dried well in the sun before filling them with pickles to prevent moisture, which can cause spoilage.
• Sun-drying ensures that the jars are free of any residual moisture, reducing the risk of mold or bacterial growth.