DAV Class 3 Science Chapter 9 Cooking and Eating Habits solutions from DAV textbook My Living World. Here you will find clear answers on methods of cooking (boiling, steaming, baking, frying, roasting), utensils, healthy eating habits, and comparison tables with authentic book illustrations.
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Chapter Overview: Cooking & Eating Habits (Class 3 Science)
Early humans ate food raw. With the discovery of fire, humans learned that cooking makes food soft, tasty, aromatic, and easy to digest. Cooking also destroys harmful germs present in raw ingredients.
A. Fill in the blanks.
1. Pulses are prepared by boiling them in water.
Explanation: Boiling softens hard dal grains and makes them nutritious and easy to digest.
2. Idlis can be cooked by steam obtained by boiling water.
Explanation: Steaming is a healthy cooking method where hot steam vapor cooks the batter without grease.
3. Chappatis are often cooked by direct heating on fire.
Explanation: Rotis and chappatis are puffed on a hot tawa and roasted directly over the gas flame.
4. Biscuits and breads are prepared by baking in an oven.
Explanation: Baking uses hot, dry heat circulated inside an oven without added water.
5. Vegetables like carrots and radish are often eaten in their raw form.
Explanation: Fresh salad roots retain all their natural crispness and vitamins when eaten raw.
B. Write True or False for the following statements.
1. There are many different methods of cooking food. — True
Reason: Cooking methods include boiling, steaming, baking, frying, roasting, and grilling.
2. Pulses are generally cooked in a pressure cooker. — True
Reason: Pressure cookers cook hard pulses quickly while preserving fuel and nutrients.
3. Consuming a lot of fried food is good for our health. — False
Reason: Excess oily fried food causes obesity, stomach upset, and heart ailments.
4. Some vegetables are generally eaten without cooking them. — True
Reason: Cucumber, tomato, radish, and onion are commonly eaten raw as healthy salads.
5. Eggs can be cooked by boiling. — True
Reason: Boiling eggs in hot water solidifies the albumen and yolk safely.
C. Tick the correct option.
1. A pressure cooker is usually used for—
(a) baking
(b) boiling
(c) frying
(d) roasting
Answer: (b) boiling
Explanation: Pressure cookers use high-pressure boiling water and steam to cook dal, rice, and potatoes.
2. Baking is generally not used for preparing—
(a) cakes
(b) biscuits
(c) bread
(d) pakoras
Answer: (d) pakoras
Explanation: Pakoras are prepared by deep frying in hot edible oil.
3. It is advisable to eat as little as possible of—
(a) boiled food
(b) steamed food
(c) fried food
(d) raw salads
Answer: (c) fried food
Explanation: Fried foods contain excessive saturated oils that harm digestion and health.
D. Match the following:
Verified matching table for cooking methods and typical dishes:
| Cooking Method | Medium Used | Examples of Foods |
|---|---|---|
| 1. Boiling | Boiling water in covered pot / pressure cooker | Rice, Dal, Potatoes, Eggs, Soup |
| 2. Steaming | Steam generated from boiling water | Idli, Dhokla, Momos, Modak |
| 3. Baking | Dry indirect heat inside an oven | Bread, Cakes, Biscuits, Cookies |
| 4. Frying | Deep or shallow hot oil / ghee | Puri, Pakora, Samosa, French fries |
| 5. Roasting / Direct Heat | Direct flame or hot dry tawa | Roti, Chapati, Papad, Bhutta (corn) |
E. Answer the following questions in brief.
Question 1: In what form did early man use to eat food?
Answer: Early humans ate food in its raw form (raw wild fruits, roots, and uncooked hunted animal meat) because they did not know about fire.
Question 2: Name any three different methods of cooking food.
Answer: Three methods of cooking food are:
- Boiling (e.g., rice and dal)
- Steaming (e.g., idli and dhokla)
- Baking (e.g., cake and bread)
Question 3: List the methods of cooking which require water.
Answer: Boiling and Steaming require water for cooking.
Question 4: Name the oldest method of cooking known to man.
Answer: Direct heating (Roasting over open fire) is the oldest method of cooking known to human civilization.
Question 5: How is baking done?
Answer: Baking is done by placing food in an enclosed oven where it is cooked by dry, indirect circulating heat without immersing in water or frying in oil.
F. Answer the following questions.
Question 1: Write two benefits of eating cooked food.
Answer:
- 1. Soft and Easy to Digest: Cooking softens food fibres, enhances pleasant aroma and taste, making it effortless to chew and digest.
- 2. Kills Germs and Parasites: The high heat of cooking kills harmful bacteria, germs, and worms present in raw foods, making meals safe.
Question 2: What can happen to vegetables when they are overcooked?
Answer: When vegetables are overcooked or cooked on high heat for too long:
- Vital heat-sensitive vitamins (such as Vitamin C and B-complex) and minerals are destroyed.
- The vegetables lose their natural vibrant colour, pleasant crunchy texture, and delicious flavour.
Question 3: Differentiate between boiling and frying.
Answer:
| Property | Boiling | Frying |
|---|---|---|
| Cooking Medium | Cooked in boiling water (at 100°C) | Cooked in hot cooking oil or ghee |
| Health Impact | Very healthy, light, and easy to digest | Heavy, oily, and harder to digest if eaten frequently |
| Equipment | Saucepan, pot, or pressure cooker | Kadhai (wok) or frying pan |
| Food Examples | Boiled rice, dal, boiled eggs, potatoes | Puri, pakoras, samosas, cutlets |
Activity (Book Page 70): Kitchen Cooking Utensils
Question: Make a list of the utensils used for cooking in your house:
Answer (Solved List of Household Cooking Utensils):
- Pressure Cooker — For fast boiling of rice, lentils (dal), and vegetables under steam pressure.
- Kadhai (Deep Wok) — For deep frying puris, pakoras, samosas, and preparing rich gravies.
- Tawa (Flat Griddle) — For making and roasting hot chapatis, paranthas, and dosas.
- Saucepan / Patila — For boiling milk, brewing tea, making soups, and boiling eggs.
- Frying Pan — For shallow frying cutlets, omelettes, and vegetable patties.
- Karchhi & Chimta (Ladle & Tongs) — For stirring curries, ladling soups, and flipping chapatis safely.
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