NCERT MCQ Solutions for Class 5 EVS Looking Around Chapter 4 Mangoes Round the Year

Eating spoiled food is dangerous as it contains harmful bacteria and fungi that cause food poisoning. Identifying spoilage by smell or sight is a crucial food safety skill.

Moisture and warmth create ideal conditions for microorganisms like mold to grow on food. This experiment demonstrates how these factors accelerate the natural process of food spoilage.

Traditional food preservation methods like making fruit leather (aam papad) are often slow. The four-week process involves gradual dehydration under the sun, which removes moisture and preserves the fruit.

Traditional food preparation often utilizes locally sourced, natural materials. Items like palm leaf mats and coconut husk string were used for their practical properties in the sun-drying process.

The quality of preserved food depends on the raw ingredients. Ripe fruits are chosen for their high sugar content and rich pulp, which results in a sweeter, better-textured final product.

Food spoils mainly due to the growth of microorganisms like bacteria and fungi. These invisible organisms thrive in certain conditions, breaking down food and making it unsafe to eat.

Wrapping leafy greens in a damp cloth provides a humid environment that prevents wilting. This simple technique helps retain moisture and extends the freshness of delicate herbs like coriander.

Geography often influences local cuisine and traditions. Atreyapuram’s location in a mango-rich region of Andhra Pradesh explains the local expertise in making mango-based delicacies like mamidi tandra.

Removing all moisture from containers is crucial for pickling. Drying jars in the sun sterilizes them and prevents moisture from enabling bacterial growth, ensuring long-term preservation of the pickles.

Consumers should always check food products for signs of spoilage before purchase. Returning spoiled items is an important practice for ensuring food safety and quality for everyone.

The final product of sun-drying is a concentrated, dense food item. The layering technique results in a thick, golden “cake,” showing how dehydration changes the food’s physical properties.

Cultural food habits often include eating fruits at different stages of ripeness. Eating unripe mangoes with salt and chili is a popular snack, highlighting diverse culinary traditions.

Food preparation often involves refining textures for a better final product. Straining pulp removes unwanted fibers, resulting in a smoother, more pleasant consistency in foods like fruit leather.

Maintaining hygiene during food preparation is vital. Covering food while it dries outdoors protects it from contaminants like dust and insects, ensuring the final product is safe to eat.

Sun-drying as a preservation method is highly dependent on weather. Rain introduces moisture, which promotes spoilage and hinders the dehydration process, making dry, sunny conditions essential for success.

Food preservation techniques like pickling and drying allow people to enjoy seasonal fruits year-round. These methods prevent spoilage, making foods like mangoes available long after their harvest season.

Food labels provide crucial information for consumers. Checking details like manufacturing and expiry dates is essential for ensuring the product is fresh, safe, and has been stored properly.

Sugar and jaggery are used in food preservation not just for sweetness, but as natural preservatives. They draw out moisture, which inhibits the growth of spoilage-causing microorganisms.

Proper storage conditions vary for different foods. Root vegetables like onion and garlic last longer when kept in a dry, open place with good air circulation to prevent sprouting and rot.

Handwashing is a critical safety step after handling spoiled food or any substance with microorganisms. It prevents the spread of potentially harmful germs, which is a fundamental hygiene practice.