Balbharati Class 5 Environmental Studies Part 1 Solutions Chapter 13 Methods of Preserving Food
Welcome to NCTB Solutions. Here with this post we are going to help Maharashtra State board 5th class students by providing Balbharati Class 5 Environmental Studies Part 1 Solutions for Chapter 13, Methods of Preserving Food. Here students can easily find all the answers for the questions in Methods of Preserving Food. Also our Expert Environmental Studies Teacher’s solved all the question answer with easily understandable language with proper guidance so that all the students can understand easily. Here on this post students will get chapter 13 Methods of Preserving Food solutions. Here all the Question Answer are based on Balbharati latest syllabus. Here all the question and answer are based on Maharashtra State Board latest syllabus.
Methods of Preserving Food Exercise question Solutions :
Question no – (1)
Answer :
(a) The moist papads should be kept in harsh sunlight for drying. After drying, their moisture content will disappear. When papads are kept in sun for drying for two to three days continuously, then they will become crisp again. Then, these papads should be kept in airtight containers.
(b) There are different methods of food preservation which can be used in order to preserve these fruits and vegetables. We can preserve mangoes by making jams, pulps and pickles. Peas can be kept for a long period of time by freezing it. One can also make several products from tomatoes like ketchup or sauce, so in this way we can preserve tomatoes. In order to make the thepla and muthiya, fenugreek can be used. Onions can be kept for a long duration of time by drying it. Thus, we can preserve fruits and vegetables which are available in large quantities in certain seasons by using a suitable method.
Question no – (2)
Answer :
Semolina are usually prepared by drying them in the harsh sunlight and they also do not have any moisture content in it. So, as a result of which they can be kept for a long period of time. Even after storing them for quite a long time, they are not likely to get spoilt. But kheer is a sweet dish which is prepared by using milk and water. Milk are likely to get spoilt soon. Thus, kheer which are made by using semolina spoils very quickly.
Question no – (3)
Answer :
(a) When something is boiled, the micro-organisms in it are destroyed.
= This statement is absolutely correct.
= When something is boiled, the micro-organisms that are within it are also destroyed eventually.
(b) Our food does not get spoiled when micro-organisms begin to grow in it.
= This statement is wrong.
= Our food gets spoiled when micro-organisms starts to grow in it.
(c) Foodstuffs dried in summer cannot be used for the rest of the year.
= This statement is wrong.
= Foodstuffs that are dried in summer can be used for the remaining year.
(d) Foodstuffs get warmth when put in a fridge
= This statement is wrong.
= Foodstuffs get’s cool when put inside a refrigerator.
Question no – (4)
Answer :
(a) The different methods of preserving food are as follows :
Drying : is one of the oldest food preservation method. It is an effective way to preserve fruits, vegetables and meats for a long period of time. In earlier times, people have used the sun and nature as a technique for preserving food, by removing the water content from it.
Cooling : preserves the food by stagnating the growth and procreation of micro-organisms and the activity of enzymes that deteriorates the quality of the food.
Boiling : preserves the food by destroying all enzymes actions and nearly all the micro : organisms. Foods which are more acidic in nature, as for instance, fruits and grains, the more quickly these micro : organisms can be destroyed by using heat. In order to enhance their shelf life, the boiled preserves should be stored in an airtight jars.
Preserving food in airtight containers.
Food preservative substances can be used, which helps to restrict the growth of micro-organisms and to decelerate changes in colour, flavor and texture.
(b) We avoid eating spoiled food because there are deleterious micro – organisms present in the food which are detrimental for our health. The rotten food also has a bad odour. Eating spoiled food can also cause diarrhea, vomiting, stomach ache and nausea.
(c) Fruits are likely to spoil very easily and they do not stay in their natural and palatable form for a long period of time. So, in order to preserve them, food preservatives such as sugar are added to them. Jams can be made by using sugar, which can be kept for a longer duration of time. We can still have jams, even when the seasonal variations of fruits are nearly over. Thus, jams are made by using fruits.
(d) Preservatives :
In order to preserve jams and pickles for a longer period of time, certain substances are added to them. These substances are known as preservatives, which helps to preserve food products for a quite long duration of time. Salt, sugar, alcohol and vinegar are some of the examples of preservatives.
(e) Cloves (laung), cinnamon (dalchini), cumin seeds (jeera) ,coriander seeds (dhaniya),cardamom (elaichi), nutmeg (jaifal), asafeotida (heeng), turmeric, bay leaf (tej patta), black pepper (Kali mirchi) and ginger (adrakh) etc are the names of the different types of spices. Cloves are mainly the roots of the clove plant, which are dried buds of a flower. Cinnamon are mainly a portion of the root of a plant. Cumin seeds and coriander seeds are mainly the seeds of the flowering plant. Cumin is the dried seed that comes from Cuminum cyminum herb. Cardamom and nutmeg falls under the category of fruits. Asafetida are mainly extracted from Furula plants. Turmeric is a rhizome stem that comes from the ginger plant. Bay leaf are a fragrant leaf that comes from the laurel tree. Black pepper are also seeds of a plant. The ginger plant grows from a knobby root which is called rhizome.
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