The DAV Class 5 Science book Solutions and DAV Class 5 Science Chapter 6 Question Answer – Spoilage and Wastage of Food and Food Preservation are essential study tools for DAV public school students in Class 5.
DAV Class 5 Science Chapter 6 Question Answer – Spoilage and Wastage of Food and Food Preservation
DAV Class 5 Science Ch 6 Question Answer – Spoilage and Wastage of Food and Food Preservation
Something To Know
A. Fill in the blanks.
Question 1.
Microorganisms like bacteria and ______ spoil the food.
Answer:
fungi
Question 2.
Insects make their homes in ______and ______ places.
Answer:
damp, dark
Question 3.
Enzymes can be harmful because they can cause ______ of fruits and vegetables.
Answer:
spoilage
Question 4.
Snacks, like biscuits and chips, should be stored in______ jars.
Answer:
airtight
Question 5.
The growth of microorganisms slows down at ______ temperatures.
Answer:
low.
B. Write True or False for the following statements.
1. Growth of bread moulds, on bread, indicates that it has got spoiled.
2. Vinegar is used as a preservative.
3. It is safe to drink unpasteurised milk.
4. We can eat more than the required Question uantity.
5. We may eat spoiled food rather than wasting it.
Answer:
1. Growth of bread moulds, on bread, indicates that it has got spoiled. (True)
2. Vinegar is used as a preservative. (True)
3. It is safe to drink unpasteurised milk. (False)
4. We can eat more than the required quantity. (False)
5. We may eat spoiled food rather than wasting it. (False)
C. Tick (✓) the correct option.
1. A natural insect repellant, found in our kitchens, is
(a) salt
(b) sugar
(c) turmeric powder
(d) wheat flour
Answer:
(c) turmeric powder
2. Dry foods, like cereals and nuts, are preserved by
(a) adding salt and sugar
(b) vacuum packing
(c) dehydration
(d) pasteurisation
Answer:
(b) vacuum packing
3. Fruits and vegetables get ripened due to the action of
(a) enzymes
(b) bacteria
(c) fungi
(d) insects
Answer:
(a) enzymes
4. The least perishable food item, from the following is
(a) milk
(b) biscuits
(c) meat
(d) curd
Answer:
(b) biscuits
5. The chances of spoilage of food can be reduced by keeping the food
(a) moist
(b) warm
(c) at low temperatures
(d) in open containers
Answer:
(c) at low temperatures.
D. Answer the following Questions in brief.
Question 1.
State two factors that contribute to the fast growth of microorganisms.
Answer:
Moisture and proper temperature
Question 2.
What is likely to happen to curd if it is not stored in the refrigerator?
Answer:
If curd is not stored in refrigerator, it will get spoiled quickly.
Question 3.
What do you understand by food preservation?
Answer:
Treating food item to prevent its spoilage because of microorganisms is called food preservation.
Question 4.
How can we protect our food from insects, worms and rats?
Answer:
We should keep the kitchen shelves and container clean and dry.
Question 5.
Why does food stay fresh for a longer time when stored in a refrigerator?
Answer:
When food is kept in refrigerator, it lowers the temperature. Low temperature prevents the growth of microorganisms. Thus, food stays fresh for a longer time.
E. Answer the following Questions.
Question 1.
Give any three reasons for spoilage of food.
Answer:
Following are the three reasons for spoilage of food:
(a) Microorganisms
(b) Enzymes
(c) Insects, worms and rats
Question 2.
How is food preservation useful to us?
Answer:
Food preservation is useful to us in following ways:
- It helps in maintaining the nutritive value of food.
- It increases the shelf life of food. Thus, it improves the supply of many food items.
- It helps in making seasonal foods available throughout the year.
- It reduces wastage of food.
- It helps in adding variety to the diet. Many food items which do not grow in our country can be obtained because of food preservation.
Question 3.
Why is it important to check the manufacturing and the expiry date of packaged food items before consuming them?
Answer:
Date of manufacturing and expiry shows the period when it is safe to eat a packaged food item. Once the expiry date is over, it is not safe to use a packaged food item. Doing that may result in serious problems. So, it is important to check the manufacturing and expiry date of packaged food items before
consuming them.
Question 4.
Explain the following methods of food preservation:
(a) Dehydration
Answer:
In this method, water content of food item is removed. Lack of moisture prevents growth of microorganisms. Many vegetables are sundried to remove moisture from them.
(b) Canning and Bottling
Answer:
Canning involves following steps:
- Cooking food
- Sealing it in sterile cans
- Boiling the container to kill or weaken any remaining bacteria.
- Many fruits, vegetables and meat products are preserved by this method.
(c) Pasteurisation
Answer:
In this process, food item is subjected to pressurized heating for a short time. This is followed by immediate cooling. Pasteurisation is done at temperature below 212°F or 100°C. Pasteurisation is often used for preserving milk. Pasteurised milk can be stored for a longer duration.
Question 5.
Rakesh bought two raw papayas. He kept one papaya in the refrigerator and other papaya on the kitchen shelf. Which will ripen first and why?
Answer:
The papaya which is kept in the open would ripen first. This happens because enzymes works faster at room temperature than in refrigerator.
Value-Based Questions
Question 1.
List the values displayed by Amit and his parents.
Answer:
Amit and his parents show that food should never be wasted. They also show concern and empathy for the poor.
Question 2.
Do you think Amit and his parents did the right thing by distributing the food among the slum children?
Answer:
Amit and his parents did the right thing by distributing the food among the slum children. Their act helped in avoiding the wastage of food. This also helped the slum children in enjoying a good meal.
Question 3.
Have you ever had a chance to feed a needy person? Share your experience, if any, with the class.
Answer:
Once I was coming from a nearby market. I saw a person. He was asking the passerby for some food. He said he could not eat a morsel in the last few days. I felt a pity for him. I asked him to follow me to my home. Then I reQuestion uested my mother to give him some food and water. This gave me immense satisfaction.
Something To Do
Question 1.
Find out the recipe for preparing mango pickle. Make a list of ingredients that are added to the pickle to prevent the growth of microorganisms.
Answer:
Do it yourself.
Question 2.
Note down the list of ingredients mentioned on the bottle of jam, sauce and juice. Which of these ingredients prevent spoilage of these food items?
Answer:
Do it yourself.
Question 3.
Discuss the following situations in groups:
(a) A large amount of sugar, rice, wheat flour and pulses are stored in a house but fruits and vegetables are bought on daily, or weekly basis. What could be the reason for this activity?
Answer:
Fruits and vegetables easily get spoiled. They cannot be stored for a longer duration; unlike sugar, rice and wheat flour. Hence, fruits and vegetables are usually purchase on a daily or weekly basis.
(b) Mohan visited his grandparents’ village during summer vacation. He saw that there were plenty of mangoes available. He wanted to take a basket full of mangoes. Is he doing the right thing? Give reasons for your answer.
Answer:
Mohan is not doing the right thing. Mangoes can easily get spoiled. So, he should take a small Question uantity of mango with him.
DAV Class 5 Science Chapter 5 Solutions – Spoilage and Wastage of Food and Food Preservation
I. Multiple Choice Questions (MCQs)
1. Which of these foods is not kept in refrigerator?
(a) Sugar
(b) Fruits
(c) Vegetables
(d) Chicken
Answer:
(a) Sugar
2. Which of these foods is usually pasteurised?
(a) Biscuits
(b) Potato chips
(c) Milk
(d) Salt
Answer:
(c) Milk
3. Acetic acid is present in which of the following food items?
(a) Sugar
(b) Oil
(c) Salt
(d) Vinegar
Answer:
(d) Vinegar
4. Which of these foods is made into pickles?
(a) Mango
(b) Banana
(c) Rice
(d) Curd
Answer:
(d) Curd
5. The cottony growth on the stale bread is due to the growth of
(a) Bacteria
(b) Mould
(c) Algae
(d) virus
Answer:
(b) Mould
II. Fill in The Blanks
Question 1.
Onions and potatoes are stored at ______ temperature.
Answer:
room
Question 2.
______ cause ripening of fruits.
Answer:
enzymes
Question 3.
Removing moisture ______ spoilage of food.
Answer:
prevents
Question 4.
Sugar and salt help in removing ______ from food.
Answer:
moisture
Question 5.
Making jams and pickles is a method of ______ of food.
Answer:
preservation
III. Define the Following
Question 1.
Dehydration
Answer:
Removal of moisture from food items is called dehydration.
Question 2.
Microorganisms
Answer:
Tiny organisms which cannot be seen by naked eyes are called microorganisms.
Question 3.
Pasteurisation
Answer:
Pressurised heating followed by immediate cooling of food item is called pasteurisation.
Question 4.
Enzymes
Answer:
Chemicals present in fruits and vegetables are called enzymes.
IV. Answer the Following Questions
Question 1.
Suggest some methods for preventing spoilage of food.
Answer:
Following methods can help to prevent food from getting spoiled:
- Milk, meat, fruits and vegetables are perishable food items. They should be kept in refrigerator.
- Spices, cereals, biscuits and other snacks should be kept in airtight containers. Airtight containers prevent moisture from entering the food items. Shelves and cupboards should also be kept clean and dry.
Question 2.
How does adding salt or sugar help in food preservation?
Answer:
When sugar or salt is added to a food item, it removes moisture from the food. Removal of moisture helps in food preservation.
Question 3.
Write a brief note on vacuum packing. Answer: In this method, air is removed for the package before sealing. Creating vacuum reduces oxygen in the package. This prevents the growth of microorganisms. This method is used for dry foods like cereals, nuts, coffee, cheese and potato chips.
Question 4.
Why should we try to avoid wastage of food?
Answer:
Food is very limited, especially in a country like ours. Many poor people go without food for many days. So, we should take every step to prevent wastage of food.
Question 5.
Mention some signs of spoilage of food.
Answer:
Following are some signs of spoilage of food:
(a) Change in colour
(b) Change in smell
(c) Change in appearance
(d) Change in taste