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Chapter 6 Spoilage and Wastage of Food and Food Preservation DAV Class 5 Science Solution
SOMETHING TO KNOW
A. Fill in the blanks.
1. Microorganisms like bacteria and fungi spoil the food.
2. Insects make their homes in dark and damp places.
3. Enzymes can be harmful because they can cause spoilage of fruits and vegetables.
4. Snacks, like biscuits and chips, should be stored in airtight jars.
5. The growth of microorganisms slows down at low temperatures.
B. Write True or False for the following statements.
| 1. Growth of bread moulds, on bread, indicates that it has got spoiled. | Answer: 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 1: (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 2: (b) vacuum packing
3. Fruits and vegetables get ripened due to the action of
(a) enzymes (b) bacteria (c) fungi (d) insects
Answer 3: (a) enzymes
4. The least perishable food item, from the following is
(a) milk (b) biscuits (c) meat (d) curd
Answer 4: (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 5: (c) at low temperatures.
D. Answer the following questions in brief.
1. State two factors that contribute to the fast growth of microorganisms.
Ans 1. Moisture and proper temperature
2. What is likely to happen to curd if it is not stored in the refrigerator?
Ans 2. If the curd is not stored in the refrigerator, it will get spoiled quickly.
3. What do you understand by food preservation?
Ans 3. Treating food items to prevent spoilage because of microorganisms is called food preservation.
4. How can we protect our food from insects, worms and rats?
Ans 4. We should keep the kitchen shelves and container clean and dry.
5. Why does food stay fresh for a longer time when stored in a refrigerator?
Ans 5. 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.
1. Give any three reasons for spoilage of food.
Ans 1. Following are the three reasons for spoilage of food:
(a) Microorganisms (b) Enzymes (c) Insects, worms and rats
2. How is food preservation useful to us?
Ans 2. Food preservation is useful to us in the 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 the 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.
3. Why is it important to check the manufacturing and the expiry date of packaged food items before consuming them?
Ans 3. 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.
4. Explain the following methods of food preservation:
(a) Dehydration
Ans 4(a). In this method, the water content of the food items is removed. Lack of moisture prevents the growth of microorganisms. Many vegetables are sundried to remove moisture from them.
(b) Canning and Bottling
Ans 4(b). 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
Ans 4(c). 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.
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?
Ans 5. The papaya which is kept in the open would ripen first. This happens because enzymes work faster at room temperature than in refrigerators.
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