A
Cooking soda should not be added to soften foods like rajmah and channa because it destroys:
Vitamin C
A method of cooking where food is cooked without coming in contact with water is called:
Steaming
In which cooking method is dry heat not used?
Baking
Roasting
Simmering
Grilling
Simmering
Papad is an example of preservation by
Dehydration.
Refrigeration reduces the activity of________ & _______
Microorganisms and Enzymes
About four years back, Simi had planted two mango trees in her backyard. This year there is going to be a bumper crop of mangoes. Simi’s neighbors are envious of her good fortune. What will be your one suggestion to Simi for profitably utilizing this crop and also keeping her neighbors happy?
My suggestion would be:
Simi can make mango chutney/pickle or any other saleable product and sell it. While doing this, she can seek help from her neighbours in processing the crop and selling the product and then share profits with them to keep them happy. Also, she can make saplings of the mango tree and give these to her neighbours to plant in their backyard. This will promote entrepreneurship in the locality.
Define the term “combination of food” and give two examples of combinations of food.
The term “combination of food” means combining foods from different food groups in order to consume all nutrients and improve the quality of a meal. We can also combine a number of food items in one dish to get all nutrients. For e.g.:
Cereals like rice/wheat/jowar combined with pulses.
Combining pulses with vegetables.
How does germination improve the nutritive value of foods?
Germination increases the digestibility of the food as some carbohydrates and proteins are broken down into smaller pieces . It also increases the nutritive value of food.
Give any two important safety instructions you will keep in mind while using a pressure cooker.
Two important safety instructions to keep in mind while using a pressure cooker are:
clean the weight regularly as it has tiny holes which get blocked with food. This prevents the escape of excess steam built up in the pressure cooker which can lead to the bursting of the pressure cooker and causing severe injuries.
check the rubber gasket of the pressure cooker as it creates a seal because of which steam is trapped.
List any two benefits of including germinated pulses in our diet.
Two benefits of including germinated pulses in our diet are:
It increases digestibility of foods
a) some carbohydrates and proteins are broken down into smaller and easily digestible forms.
b) Grains and pulses become soft after sprouting, so they take less time to cook and are easy for us to digest.
It increases the nutritive value of food with no additional cost.
Give three reasons why you think preserving food is necessary?
The three reasons why I think that preserving food is necessary are ( write any 3 reasons)
Preservation takes care of excess produce . All the quantity of mango grown in a farm cannot be consumed by the people staying there. So the farmers transport the extra mangoes to places where mangoes are not grown . If they do not do this, the extra mangoes will get spoiled. The farmers will then lose money. The farmer can preserve the extra mangoes so that it can be eaten during the months when mango is not available.Mangoes can be preserved as juice, squash, pickles etc which last for a long time.
Preservation makes seasonal food available throughout the year e.g. mango pulp. ( mango is available only in summers but mango pulp is available throughout the year )
Preservation adds variety to our meals like chutney, papads and pickles.
Preserved food items are sent to places where they are not grown. In some areas of Rajasthan which are desert areas and in Himalayan regions that are covered with snow most of the time, very few food items can be grown. Therefore preserved food items can be sent to such places.
Explain 3 reasons for food spoilage
The 3 reasons for food spoilage are :-
Microorganisms: These are naturally present in food or in the air surrounding the food. Air, moisture and room temperature help them grow and multiply.
Enzymes: These are naturally present in food. When given a longer duration to act they spoil the food.
Insects, worms and rats: Some insects eat food grains. They make small holes in the grain and at times convert the grain to a fine powder. The food grains thus become unfit for human consumption. When food is left carelessly it may be attacked by them.
Write down the steps used in making potato chips at home.
The steps used in making potato chips at home are:
Step 1. Wash and peel the potatoes and cut them into slices .
Step 2. Put the slices into the boiling water for 3 to 5 minutes.
Step 3. Mix salt and potassium in cold water.
Step 4. Put the potato slices in the solution for about 11 minutes.
Step 5. Spread the potato slice differently on a cloth and put it in the sun.
Step 6. When they are dry, quickly fry them in oil.
Step 7. After frying, store it in an airtight container.
Suggest six ways by which we can prevent the loss of vitamins during cooking.
The six ways by which we can prevent the loss of vitamins during cooking are:
Wash vegetables before cutting them .
Wash them only as much as necessary.
Scrape the peels of vegetables as thin as possible because vitamins are found just under the skin of the vegetables.
Cut vegetables into large pieces just before cooking.
Use just enough water for cooking.
Do not use cooking soda while cooking.
Use tamarind or lemon juice during cooking.It helps to conserve vitamins.
What six precautions will you adopt while boiling food ? Name any two Indian dishes prepared by this method?
Six precautions that I will adopt while boiling food are :
Wash raw food items well before boiling.
The water should cover the food completely.
First boil the water, then put the food in it.
Do not throw away the extra water. Use this to cook some other food.
Food gets boiled faster when it is covered.
Do not boil longer than needed as some nutrients may get destroyed.
potatoes and other root vegetables should be boiled with their skins on to retain their nutritive value.
Two Indian dishes prepared by this method are Rice and eggs.
Explain any 4 methods of preserving food at home.
The four methods by which food can be preserved at home are:
1.Lowering temperature- Low temperature slows the growth of microorganisms and enzyme action . Example is Freezing.
2.Increasing temperature- High temperature destroys microorganisms. Example are Pasteurization and Sterilization
3.Using preservatives-There are 2 types of Preservatives - Natural preservatives ( salt, sugar) and Chemical Preservatives ( sodium benzoate)
4.Dehydration -, water or moisture from foods is removed. At home, it is done by sun drying ( example methi,). Some food items are cooked and then dried ( for example potato chips, papad ) . Ideal weather for dehydration is strong sunshine.
Your sister is spending too much money on commercial preparations from the market in order to provide enriched meals to her family. Tell her four good suggestions using which she can enrich the family meals, without spending extra money. Specify the gains in each case
The suggestions to my sister to enrich the family meals without spending extra money are :
Combination- Combining foods from different food groups in one dish or meal . Gain is maximum nutrient intake.
Fermentation- It is a process in which some micro organisms are added to food. Gain - nutrients already present in the food are changed into simpler and better forms. For example - curd, idli
Germination- Germination is a process in which small shoots come out of the pulses or cereal when they are kept in small amounts of water. Gain- food becomes easy to digest and the nutritive value of food increases.
Sudha cut the ladyfinger and then washed it before cooking. Do you think she is cooking it the right way? Give reasons. Also give two advantages of cooking food.
Sudha is not cooking the ladyfinger the right way. She must first wash the ladyfinger and then cut it so that minerals and vitamins are not destroyed or lost while washing.
The two advantages of cooking food are:
Cooking makes food easy to digest - When food is cooked, it becomes soft and easy to chew and swallow. The juices that digest food are able to mix well with this softened food and carry out the job of digestion.
Cooking improves the appearance, texture, color, flavor of food - Cooked food looks brighter and more attractive. It’s smell and taste are very inviting too. Addition of spices while cooking helps in improving the taste and flavor of food. Thus, cooking improves the color, flavor, texture of food.
Explain with examples how the method of combining foods helps to improve the taste and quality of food.
The term “combination of food” means combining foods from different
food groups in order to consume all nutrients and improve the quality of
a meal.
Some examples to show how the method of combining foods help in improving the taste and quality of food are
Cereals lack certain amino acids.
These are present in pulses. When a pulse and rice are combined, the quality of proteins becomes as good as that of milk. Ideally cereals (rice, wheat, jowar, bajra and maize) should be combined with pulses, nuts and oil seeds like groundnuts, sesame seeds and milk products to get a good quality protein in our diet.
Combining pulses with vegetables - Vegetables like spinach, fenugreek and carrots are rich in vitamins and minerals. These when added to pulses can further enhance the taste and quality of food.
Write any six advantages of enhancing the nutritive value of food items
The six advantages of enhancing the nutritive value of food items are :-
Provides a balanced diet to the family.
It improves the digestibility of food.
It breaks the proteins and carbohydrates into smaller parts which are easier to digest.
It creates Vitamin B complex and Vitamin C in the food.
It reduces the cooking time.
Increases nutritive content of food with no additional cost.
What are the steps involved in preserving peas at home.
We can preserve peas at home by freezing them. The steps involved in preserving peas at home are as follows :
Step 1. Select about half a kilogram of fresh tender peas
Step 2 - Shell them.
Step 3- Take enough water in a stainless steel pan where the peas can be
completely immersed.
Step 4 - Add a pinch of salt
Step 5- Boil the peas
Step 6: Drain the water
Step 7: Cool the peas
Step 8: Pack them in a polythene bag
Step 9:Remove the air by pressing
Step 10 - Seal the bags
Step 11:Keep the bag of peas in the freezer
Write four differences between boiling and pressure cooking methods.
The differences between boiling and pressure cooking methods are
When boiling, food is not cooked under pressure. In pressure cooking, food is cooked under pressure.
When boiling, food takes longer to cook. In pressure cooking, food gets cooked faster.
As food takes longer to cook by boiling, we use more fuel. Since food gets cooked faster in pressure cooking, we save fuel.
Boiled food is not tasty. Food cooked by pressure cooking is tasty.
When boiling, food is immersed in water so we could lose vitamins and minerals if the water is not saved.In pressure cooking,it is not necessary to immerse food in water while cooking and this reduces the loss of some vitamins and minerals.
Write down the steps you follow to preserve cauliflower by the dehydration method.
Answer - The steps to preserve cauliflower by the dehydration method are :-
Step 1 - Wash and cut the cauliflower.
Step 2 - Put the cauliflower pieces in boiling water.
Step 3 - When they are a little soft, take them out from the water
Step 4 - Spread on a clean cloth and dry in the sun. Cover with a thin cloth to avoid dust and flies getting into the food.
Step 5 - When the pieces are dry, let them cool.
Step 6 - Store in clean and dry tins
List 4 ways of delaying action of microorganisms on apples.
Answer - The four ways of delaying action of microorganisms on apples are as follows:
Don't peel apples before eating them.
Keep them in the refrigerator
Keep them in polythene bags or aluminium foil.
Make jam.