Methods of Preserving Food - Standard 5 - Environmental Studies - Part 1 - Balbharati

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Methods of Preserving Food

Exercise

Q. 1 What’s the solution ?

(a) The papads have become soft and moist.

Ans. We can keep them in sunlight for some time. We can try storing the papads in an airtight container to prevent moisture from getting to them.

(b) Fruits like mangoes, amlas, guavas and vegetables like peas onions, tomatoes, fenugreek are needed all year round. They are available in plenty only in certain seasons.

Ans. In specific seasons, when we have fruits we can preserve them by canning, freezing, or drying. This will allow you to have these fruits throughout the year.

Q. 2 Use your brain power !

Semolina (shevaya) do not get spoiled for a very long time. But kheer made from them spoils easily. Why is this so ?

Ans. Semolina (shevaya) has a longer shelf life because it is a dry, low-moisture ingredient. However, when you make kheer from semolina, you add milk and other ingredients that contain moisture. Moisture promotes the growth of microorganisms, which can spoil the kheer more easily compared to dry semolina alone. So, the added moisture in kheer makes it prone to spoiling sooner.

Q. 3 Find and correct the wrong statements.

(a) When something is boiled, the micro-organisms in it are destroyed.

Ans. Correct.

(b) Our food does not get spoiled when micro-organisms begin to grow in it.

Ans. Wrong. Our food get spoiled when micro-organisms begin to grow in it.

(c) Foodstuffs dried in summer cannot be used for the rest of the year.

Ans. Wrong. Foodstuffs dried in summer can be used for the rest of the year.

(d) Foodstuffs get warmth when put in a fridge.

Ans. Wrong. Foodstuffs get cooler temperatures when put in a fridge.

Q. 4 Answer the following questions.

(a) What are the different methods of preserving food?

Ans. Drying, cooling, boiling, placing Foodstuffs in airtight cans etc. are the different methods of preserving food.

(b) Why do we avoid eating food that has got spoiled?

Ans. Spoiled food can cause stomachache diarrhoea, vomiting, etc. The nutrition value of such food is also reduced. Sometimes, it can even threaten life. That's why we avoid eating food that has got spoiled.

(c) Why do we make jams from fruits?

Ans. We make jams from fruits because it helps preserve the fruits for a longer time. Jams are made by cooking fruits with sugar, which acts as a natural preservative. This process helps prevent the growth of harmful microorganisms that can spoil the fruits. So, making jams not only allows us to enjoy the fruity goodness throughout the year but also reduces food waste by preserving fruits that might otherwise go bad.

(d) What are preservatives?

Ans. Certain substances are added to jams and pickles to preserve them for a long time. They are called

preservatives. Sugar, salt, asafoetida (hing), mustard, oil and vinegar are examples of preservatives.

(e) Find out the names of the different spices. Also find out which part of their plant they are.

Ans.  1. Cinnamon: Cinnamon comes from the bark of the cinnamon tree.

2. Clove: Cloves are dried flower buds of the clove tree.

3. Black Pepper: Black pepper is made from the dried berries of the pepper plant.

4. Cardamom: Cardamom pods contain seeds that are used as a spice.

5. Turmeric: Turmeric is a spice made from the rhizomes (underground stems) of the turmeric plant.

6. Ginger: Ginger is the root of the ginger plant that is used as a spice.

7. Cumin: Cumin seeds are used as a spice, which come from the fruit of the cumin plant.

8. Coriander: Coriander spice is made from the seeds of the coriander plant.

9. Mustard: Mustard seeds are obtained from the mustard plant.

10. Fenugreek: Fenugreek seeds are the seeds of the fenugreek plant.


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