AP Board

8th Class Physics Guide Study Material Pdf Telangana | Telangana SCERT 8th Class Physics Solutions

Telangana SCERT Class 8 Physics Solutions | TS 8th Class Physics Study Material Guide Pdf Telangana

• 1st Lesson Force
• 2nd Lesson Friction
• 3rd Lesson Matter Around Us
• 4th Lesson Synthetic Fibres and Plastics
• 5th Lesson Metals and Non-Metals
• 6th Lesson Reflection of Light at Plane Surfaces
• 7th Lesson Coal and Petroleum
• 8th Lesson Combustion, Fuels and Flame
• 9th Lesson Electrical Conductivity of Liquids
• 10th Lesson Some Natural Phenomena
• 11th Lesson Stars and the Solar System
• 12th Lesson Graphs of Motion

TS 8th Class Study Material

Telangana SCERT Class 8 Biology Solutions | 8th Class Biology Textbook Questions and Answers Pdf Telangana

Telangana SCERT 8th Class Biology Solutions | TS 8th Class Biology Study Material Pdf

• 1st Lesson What is Science?
• 2nd Lesson Cell: The Basic Unit of Life
• Lesson 3A The World of Microorganisms Part 1
• Lesson 3B The World of Microorganisms Part 2
• 4th Lesson Reproduction in Animals
• 5th Lesson The Age of Adolescence
• 6th Lesson Biodiversity and its Conservation
• 7th Lesson Different Ecosystems
• 8th Lesson Production of Food from Plants
• 9th Lesson Production of Food from Animals
• 10th Lesson Not For Breathing Not For Drinking
• 11th Lesson Why Do We Fall Ill?
• TS 8th Class Biology Project Work

TS 8th Class Study Material

Telangana SCERT TS 8th Class Hindi Guide Pdf Grammar हिंदी व्याकरण Questions and Answers.

TS 8th Class Hindi Grammar Questions and Answers

वर्ण : (అక్షరములు) :

मुँह से निकलनेवाली ध्वनियों से लिखित चिह्न को वर्ण कहते हैं।
(నోటి నుండి వెలువడే ధ్వనులచే వ్రాయబడిన చిహ్నమును అక్షరము అంటాము.)
जैसे : अ, इ, च, ज आदि
ఉదా : అ, ఇ, చ, జ మొ॥నవి.
ध्वनि बोलने और सुनने में आती है लेकिन वर्ण लिखने में आता है।
(ధ్వని మాట్లాడుటకు, వినుటకు వస్తుంది కాని అక్షరము వ్రాయుటలోనే వస్తుంది.)
वर्णों के समुदाय को वर्णमाला कहते हैं।
(అక్షరముల సముదాయమును “హిందీలో, వర్ణములు అంటారు.)
हिन्दी वर्णमाला में 44 वर्ण हैं, जिन्में 11 स्वर हैं, और 33 व्यंजन हैं।
(హిందీ భాషలో మొత్తము 44 అక్షరములు కలవు. వానిలో 11 అచ్చులు, 33 హల్లులు).

स्वर : (అచ్చులు) Vowels :

व्यंजन : (హల్లులు) Consonants :

सूचना (సూచన) : क्ष, त्र, ज्ञ (క్ష, త్ర, జ్ఞ) संयुक्ताक्षर हैं। (సంయుక్తాక్షరములు)

1. स्वर वर्ण (అచ్చులు) :- जो वर्ण किसी अन्य वर्ण की सहायता के बिना अकेले ही बोले जा सकते हैं, उन्हें स्वर वर्ण कहते हैं।
(ఇతర అక్షరము సహాయం లేకుండా స్వతంత్రంగా పలుకబడే అక్షరములను అచ్చులు అంటారు.)

2. व्यंज्न (హల్లులు) :- जिन वर्णों का उच्चारण स्वरों की सहायता से होता है, उन्हें व्यंजनवर्ण कहते हैं। हिन्दी के व्यंजन इस प्रकार हैं।
(అచ్చుల సహాయము లేనిదే తమంత తాము ఉచ్చరింపబడలేని అక్షరములను హల్లులు అంటారు. హిందీలో హల్లులు ఈ విధముగా ఉన్నవి.
जैसे (ఉదా) : क, ख, ग, घ ….. श, ष, स, ह
स्वरों के भेद (అచ్చులలో బేధములు), उत्पत्ति के अनुसार स्वरों के दो भेद हैं।
1. मूल स्वर
2. संधि स्वर
मूल स्वर : जो किसी अन्य स्वर से नहीं बने हैं। उदा : अ, इ, उ, ॠ
संधि स्वर : जो मूल स्वरों के योग से बने हैं । उदा : आ, ई, ऊ, ए, ऐ, ओ, औ

बारह खडी (मात्राएँ) (గుణింతములు) :

व्यंजन के साथ स्वर जिस रूप में मिला होता है, उसे स्वर की मात्रा कहते हैं।
(హల్లుతోపాటు అచ్చు కలిసిన రూపమును గుణింత చిహ్నము అంటారు)
प्रत्येक स्वर की मात्रा नीचे दी जा रही है।
स्वर : अ आ इ ई उ ऊ ऋए ऐे औ
मात्रा :

‘अ’ की कोई मात्रा नहीं होती । “अ’’ स्वर व्यंजन में ही मिला रहता है। जैसेः क् + अ = क, ज् + अ = ज सभी स्वरों की मात्राएँ क्रम से “क” के साथ नीचे दी जा रही हैं-

क् + अ = क
क + उ = कु
क + ऐ = कै
क + आ = का
क + ऊ = कू
क + औ = को
क + इ = कि
क + ॠ = कृ
क + औ = कौ
क + ई = की
क + ए = के

स्वरों के भेद (ఆచ్చులలో భేదములు) :

स्वर दो प्रकार के होते हैं।
1) हस्व स्वर
2) दीर्घ स्वर
(అచ్చులు రెండు రకములు)
1) హ్రస్వాక్షరములు
2) దీర్ఘాక్షరములు
हस्व स्वर : अ, इ, उ, ॠ (అ, ఇ, ఉ, ఋ)
दीर्घ स्वर : आ, ई, ऊ, ओ, औ आदि (ఆ, ఈ, ఊ, ఓ, ఔ)

द्विवत्वादर (ద్విత్వాక్షరములు) :

दो सजातीय व्यंजनों से बने वर्ण को द्विवत्वाक्षर कहते हैं।
(రెండు ఒకే రకమైన హల్లులచే ఏర్పడిన అక్షరమును ద్విత్వాక్షరము అంటారు.)
उदा : क, ग्ग, प्प, स्स, म्म, य्य, र

संयुक्ताकर (సంయుక్తాక్షరములు) :

अलग-अलग व्यंजनों के मेल से बने वर्ण को संयुक्ताक्षर कहते हैं।
(వేరు వేరు హల్లుల కలయికతో ఏర్పడిన అక్షరమును సంయుక్తాక్షరము అంటారు.)

उदा : क् + य = क्य (క్య)
श + व = श्व (శ్వ)
स + य = स्य (స్య)

शब्द (శబ్దము/పదము) :

शब्द एक या ज्यादा अक्षरों से बनता है जो कोई चीज़, भाव या काम का बोध करता है।
उदा : घर, कलम, नगर, लड़का
(ఒకటి లేక ఎక్కువ అక్షరములతో ఏర్పడి ఏదేని వస్తువును, భావమును లేదా పనిని సూచించు అక్షర సముదాయము శబ్దము/పదము అనబడును) ఉదా : ఇల్లు, కలము, నగరము, బాలుడు
प्रयोग के अनुसार शब्द दो प्रकार के हैं। (ప్రయోగముననుసరించి శబ్దములు రెండు రకములు)
1. विकारी शब्द (మార్పు చెందే శబ్దములు)
2. अविकारी शब्द (మార్పు చెందని శబ్దములు)

1. विकारी शब्द :- लिंग, वचन, कारक आदि के कारण जिन शब्दों के रूप में परिवर्तन होता है, वे विकारी शब्द कहलाते हैं।
(లింగ, వచన, విభక్తుల కారణములుగా రూపములలో మార్పు వచ్చు శబ్దములు వికారీ శబ్దములు (మార్పు చెందే) శబ్దములు అని పిలువబడతాయి)
ये चार हैं – ఇవి నాలుగు
1. संज्ञा
2. सर्वनाम
3. विशेषण
4) क्रिया

1. నామవాచకము
2. సర్వనామము
3. విశేషణము
4. క్రియ

2. अविकारी शब्द :- जिन शब्दों के रूप में परिवर्तन नहीं होता वे अविकारी शब्द कहलाते हैं।
(శబ్ద రూపములలో మార్పు రానివి, అవికారీ శబ్దములు) ये चार हैं। ఇవి నాలుగు
1. क्रिया विशेषण
2. संबन्ध बोधक
3. समुच्चय बोधक (योजक)
4. विस्मयादि बोधक

1. క్రియావిశేషణము
2. సంబంధ బోధకము
3. సముచ్ఛయ బోధకము
4. విస్మయాది బోధకము.

संज्ञा (నామవాచకము Noun) :

जो शब्द किसी व्यक्ति, वस्तु, स्थान और गुण के नाम बताते हैं उन्हें संज्ञा कहते हैं।
వ్యక్తి, వస్తువు, స్థానము, గుణము యొక్క పేరును తెలియచేయు శబ్దము సంజ్ఞలు అని పిలవబడతాయి.
जैसे : राकेश, सीता, कलम, किताब, दिल्ली
ఉదా : రాకేష్, సీత, కలము, పుస్తకం, ఢిల్లీ
संज्ञा के प्रकार నామవాచకముల రకములు
संज्ञाओं के पाँच प्रक्रार हैं। నామవాచకములు అయిదు రకములు.

1. व्यक्तिबाचक संज्ञा : किसी खास व्यक्ति, वस्तु या स्थान का नाम बतानेवाला शब्द व्यक्तिवाचक संज्ञा है। उदा : गोपाल, गेंद, विजयवाडा
(వ్యక్తి వాచక నామవాచకము : మనిషి, వస్తువు లేదా స్థానము యొక్క పేరును తెలుపు పదమును వ్యక్తి వాచక నామవాచకము అందురు.)
ఉదా : గోపాల్, బంతి, విజయవాడ

2. जातिवाचक संज्ञा (జాతి వాచక నామవాచకము) : – जो संज्ञा एक ही जाति के व्यक्तियों, वस्तुओं के नाम बताता है उसे जातिवाचक संज्ञा कहते हैं। उदा : आदमी, लड़का, नदी, नगर, पहाड़ आदि
(ఒకే జాతికి చెందిన వ్యక్తులు లేదా వస్తువుల పేర్లను తెలుపు పదమును జాతి వాచక నామవాచకము అంటారు.)
ఉదా : మనుష్యుడు, బాలుడు, నది, పట్టణము, పర్వతము మొ||నవి.

3. समूहवाचक संज्ञा (సమూహవాచక నామవాచకము) :- जो संज्ञा एक ही जाति के व्यक्तियों तथा वस्तुओं के समूह का उल्लेख करता है, उसे समूह वाचक संज्ञा कहते हैं।
उदा : झुंड, खिल्नाडी, सेना, लोग
(ఒకే జాతికి చెందిన వ్యక్తులు లేదా వస్తువులను గురించి ఒక మాటలో తెలుపు పదమును సమూహ వాచక నామవాచకము అంటారు.) ఉదా : గుంపు, ఆటగాళ్ళు, సైన్యము, ప్రజలు

4. द्रव्यवाचक संज्ञा (ద్రవ్య వాచక నామవాచకము) :- जो संज्ञा किसी द्रव्य का बोध करती है उसे द्रव्यवाचक संज्ञा कहते हैं। उदा : सोना, तेल, शहद आदि
(ఏదేని ద్రవ్యము తెలియచెప్పు నామవాచకమును ద్రవ్య వాచక నామవాచకము అంటారు.)
ఉదా : బంగారము, నూనె, తేనె మొ॥నవి

5. भावबाचक संज्ञा (భావ వాచక నామవాచకము) :- क्रोध, बचपन, कालिमा, अच्छाई, आदि (వ్యక్తి లేదా వస్తువు యొక్క రంగు, గుణము పరిమాణము తెలుపు పదమును భావవాచక నామవాచకము అంటారు.)
ఉదా : కోపము, బాల్యము, నల్లనిరంగు, మంచితనము మొ॥నవి.)

सर्वनाम (సర్వనామము Pronoun) :

जो शब्द संज्ञा के स्थान में उस का अर्थ-प्रकट करने केलिए प्रयोग किया जाता है, उसे सर्वनाम कहते हैं।
उदा : मैं, वह आप, ये, वे आदि)
(నామవాచకమునకు బదులుగా వాడబడు శబ్దమును సర్వనామము అంటారు).
ఉదా : నేను, అతడు, మీరు, వీరు, ఆ మొ॥నవి)
सर्वनाम के छ: भेद हैं। (సర్వనామమలు ఆరు రకములు.)

1. पुरुष वाचक सर्वनाम (పురుష వాచక సర్వనామము) :- जिस सर्वनाम से बोलनेवाले, सुननेवाले और विषय से संबन्ध रखनेवाले का पता चलता है, उसे पुरुष वाचक सर्वनाम कहते हैं।
उदा : तुम, हम, वह, वे, यह
(మాట్లాడువాడు, వినువాడు లేదా విషయంతో సంబంధం ఉన్న వాడిని గురించి తెలిపే సర్వనామమును పురుషవాచక సర్వనామము అంటారు.)
ఉదా : నీవు, మేము, అతడు, వారు, ఇతడు

2. निश्चय वाचक सर्वनाम (నిశ్చయ వాచక సర్వనామము) :- सर्वनाम निश्चयवाचक होते हैं जो किसी बात का निश्चय सूचित करें। उदा : यह, वह, ये, वे।
ప్రత్యేక స్థితిని తెలియజేయు సర్వనామమును నిశ్చయవాచక సర్వనామము అంటారు.
ఉదా : ఇది, ఇతడు, ఈమె, అది, అతడు, వాడు, వీరు, ఇవి, ఈ, వారు, అవి, ఆ)

3. अनिश्चय वाचक सर्वनाम (అనిశ్చయవాచక సర్వనామము) :- जो किसी विशेष व्यक्ति या वस्तु का बोध नहीं करते, वे अनिश्य वाचक सर्वनाम होते हैं।
उदा : कोई, कुछ, सब
(ప్రత్యేక వ్యక్తి లేదా వస్తువు గురించి తెలుపని సర్వనామములు అనిశ్చయ వాచక సర్వనామములు)
ఉదా : కొన్ని, కొంత, అందరు.

विशेषण (విశేషణము Adjective) :

जो शब्द संज्ञा या सर्वनाम की कोई विशेषता या गुण प्रकट करता है उसे विशेषण कहते हैं।
उदा : बडा पेड, मोटा लडका, चार केले।
(నామవాచకము లేదా సర్వనామము యొక్క గుణమును తెలుపు పదమును “విశేషణము” అంటారు.)
ఉదా : పెద్ద చెట్టు, లావైన బాలుడు, నాలగు అరటిపండ్లు.
विशेषण चार प्रकार के हैं। (విశేషణములు నాలుగు రకములు)

1. गुण वाचक विशेषण (గుణవాచక విశేషణము) :- जिस विशेषण से संज्ञा या सर्वनाम के गुण, आकार, रंग, स्थान, दशा, काल, अवस्था आदि का बोध हो, उसे गुण वाचक विशेषण कहते हैं।
उदा : अच्छा, नाटा, सफेद, ऊँचा आदि
(నామవాచకము, సర్వనామము యొక్క గుణము, ఆకారము, రంగు, స్థానము, దశ, కాలము, స్థితి మొుగు వాటిని తెలియచేయు విశేషణమును గుణవాచక విశేషణము అంటారు.)
ఉదా : మంచి, పొట్టి, తెలుపు, ఎత్తు మొ॥నవి.

2. संख्या वाचक विशेषण (సంఖ్యావాచక విశేషణము) :- जिस विशेषण से संज्ञा या सर्वनाम की संख्या का बोध हो उसे संख्या वाचक विशेषण कहते हैं।
उदा : पहला, नौ, चारों आदि
(నామవాచకము లేదా సర్వనామము యొక్క సంఖ్యను తెలియచేయు విశేషణమును సంఖ్యవాచక విశేషణము అందురు) ఉదా : ఒకటవ, తొమ్మిది, నలుగురు.

3. परिमाण वाचक विशेषण (పరిమాణహాచక విశేషణము) :- जिस विशेषण से संज्ञा के परिमाण, माप, तौल का बोध हो, उसे परिमाण वाचक विशेषण कहते हैं।
उदा : एख किलो घी, दो मीटर कपडा, पाँच लीटर दूध
(నామవాచకము యొక్క పరిమాణము, కొలత లేదా తూకమును తెలుపు విశేషణమును పరిమాణ వాచక విశేషణము అంటారు. ) ఉదా : ఒక కిలో నెయ్యి, రెండు మీటర్ల గుడ్డ, ఐదు లీటర్ల పాలు.

4. सार्वनामिक विशेषण (సర్వనామిక విశేషణము) :- जिस विशेषण के द्वारा किसी संज्ञा या सर्वनाम के प्रति संकेत या निर्देश प्रकट हो उसे सार्वनामिक विशेषण कहते हैं।
(నామవాచకము లేదా సర్వనామమును విశేషణముగా ప్రత్యేకించి (ప్రయోగించుటను సర్వనామిక విశేషణము అంటారు.)
उदा : यह किताब पढो। उस लडके को बुलाओ।
ఉదా : ఈ పుస్తకము చదువుము, ఆ బాలుని పిలువుము.

क्रिया క్రియ Verb) :

जिस शब्द के द्वारा किसी काम का होना या करना प्रकट हो, उसे क्रिया कहते हैं।
(పనిని తెలుపు పదమును క్రియ అంటారు)
उदा : बच्चा लिख रहा है। ఉదా : పిల్లవాడు ద్రాయుచున్నాడు.
क्रिया के दो भेद़ हैं। (క్రియలు రెండు రకములు.
1) सकर्मक क्रिया : (సకర్మక క్రియ 2) अकर्मक क्रिया : (అకర్మక క్రియ)
1) सकर्मक क्रिया : वाक्य में जहाँ क्रिया से संबन्धित कर्म हो, उसे सकर्मक कहते हैं।
(సకర్మక క్రియ : వాక్యములో (క్రియకు సంబంధించిన కర్మ ఉన్నచో దానిని సకర్మక క్రియ అంటారు.)
उदा :राम किताब पढता है।
ఉదా : రాముడు పుస్తకము చదువును.

2) अकर्मक क्रिया : जिस क्रिया का कोई कर्म नहीं, उसे अकर्मक कहते हैं।
(అకర్మక క్రియ : (క్రియకు సంబంధించిన కర్మ లేనిచో దానిని అకర్మకము అంటారు.)
उदा : लडकी सो रही है। ఉదా : బాలిక నిద్రిస్తూ ఉన్నది.
काल (కాలము) – क्रियाओं के दूवारा विविध समयों का बोध होता है। जिनसे समय के समाप्त होने का बोध हो, वे वाक्य भूत काल के हैं। जिन वाक्यों से काम अभी चल रहा है, कहकर बोध हो तो वे वर्तमान काल के वाक्य हैं। जिन वाक्यों से आने वाले समय में होने वाली क्रिया का बोध हो, वे वाक्य भविष्य काल के हैं। इस तरह काल तीन प्रकार के हैं – भूत काल, वर्तमान काल और भविष्य काल।

క్రియల ద్వారా అనేక రకముల సమయములు తెలుస్తున్నాయి. కాలము పూర్తి అవుట తెలిపే వాక్యములు భూతకాల వాక్యములు. పని ఇప్పటికీ జరుగుచున్నదని తెలియచెప్పే వాక్యములు వర్తమాన కాలవాక్యములు. రాటోయే కాలంలో జరగటోయే క్రియను తెలియచేయు వాక్యములు భవిష్యత్కాల వాక్యములు. ఈ విధముగా కాలములు మూడు రకములు. భూతకాలము. వర్తమాన కాలము, భవిష్యత్కాలము.

भूतकाल – लड़के ने पुस्तक पढ़ी।
वर्तमानकाल – लडका पुस्तक पढ़ता है।
भविष्यकाल – लडका पुस्तक पढ़ेगा।

क्रिया विशेषण (క్రియా విశేషణము Adverb) :

जो शब्द क्रिया की कोई विशेषता प्रकट करता है, उसे क्रिया विशेषण कहते हैं।
(క్రియా యొక్క ఏదేని విశేషత్వమును తెలుపు పదమును క్రియా విశేషణము అంటారు)
उदा : लडका नीचे बैठ गया।
ఉదా : బాలుడు క్రింద కూర్చోనెను.
क्रिया विशेषण चार प्रकार के हैं। క్రియా విశేషణములు నాలుగు రకములు.

1. काल वाचक क्रिया विशेषण (కాల వాచక క్రియా విశేషణము) :- जिस क्रिया विशेषण से क्रिया के काल का बोध हो, उसे कालवाचक क्रिया विशेषण कहते हैं।
उदा : आज, कल, सबेरे।
(ఏ క్రియ ద్వారా కాలము యొక్క విశేషణము తెలియునో దానిని కాలవాచక క్రియా విశేషణము అంటారు.)
ఉదా : ఈ రోజు, నిన్న, ఉదయము

2. स्थान बाचक क्रिया विशेषण (స్థాస వాచక (క్రియా విశేషణము) :-
जिस क्रिया विशेषण से क्रिया के स्थान का बोध हो, उसे स्थान वाचक क्रिया विशेषण कहते हैं।
उदा : वहाँ, यहाँ, बाहर आदि
(క్రియ యొక్క స్థానమును తెలుపు క్రియా విశేషణమును స్థాన వాచక క్రియా విశేషణము అంటారు)
ఉదా : అక్కడ, ఇక్కడ, బయట మొ॥నవి.

3. परिमाण वाचक क्रिया विशेषण (పరిమాణ వాచక క్రియా విశేషణము) :-
जिस क्रिया विशेषण से क्रिया के परिमाण का बोध हो, उसे परिमाण वाचक क्रिया विशेषण कहते हैं।
उदा : बहुत, कम, कितना आदि।
(క్రియ యొక్క పరిమాణమును తెలియచేయు క్రియా విశేషణమును పరిమాణ వాచక క్రియా విశేషణము అంటారు)
ఉదా : ఎక్కువ, తక్కువ, ఎంత మొ॥నవి.

4. रीतिवाचक/भाववाचक क्रिया विशेषण (రీతివాచక/భావవాచక క్రియా విశేషణము:
जिस क्रिया विशेषण से क्रिया की रीति का बोध हो, उसे रीति वाचक क्रिया विशेषण कहते हैं।
उदा : सचमुच, शायद, ठीक आदि।
(క్రియ యొక్క రీతిని తెలియచేయు క్రియా విశేషణమును, రీతివాచక/భావవాచక క్రియావిశేషణము అంటారు)
ఉదా : నిజముగా, బహుశా, సరిగా మొ॥నవి.

लिंग (లింగము Gender) :

जिस शब्द से संज्ञा की जाति जानी जाती है, उसे लिंग कहते हैं।
(నామవాచకము యొక్క జాతిని తెలియచేయు పదమును లింగము అంటారు)
हिन्दी में दो ही लिंग हैं। 1) पुंलिंग 2) स्त्रीलिंग।
(హిందీలో రెండే లింగములు ఉన్నవి. 1) పుంలింగము 2) స్త్రీలింగము
1. पुंलिंग : पुरुष जाति का बोध करानेवाला शब्द रूप पुंलिंग है।
उदा : लडका, घोडा, हाथ, पहाड आदि
(పుంలింగము : పురుష జాతిని తెలిపెడి శబ్ద రూపము పుంలింగము.)
ఉదా : బాలుడు, గుర్రము, చేయి, కొండ మొ॥నవి

2. स्त्रीलिंग : स्त्री जाति का बोध करानेवाला शब्द रूप स्त्रीलिंग है। उदा : लडकी, बिल्ली, कलम आदि
(స్త్రీ లింగము : స్త్రీ జాతిని తెలిపెడి శబ్ద రూపము స్త్రీ లింగము)
ఉదా : బాలిక, పిల్లి, కలము మొ॥నవి.
वचन (ఏచనముల)
शब्द के जिस रूप से वस्ती की संख्या का बोध हो, उसे वचन कहते हैं।
(వస్తువు యొక్క సంఖ్యను తెలియచేయు పదమును వచనము అంటారు) हिन्दी में दो बचन है।
1. एक वचन
2. वहुवचन
(హిందీలో రెండు వచనములు ఉన్నవి)
1. ఏక వచనము
2. బహువచనము
एक वचन : जिस शब्द से एक वस्तु का बोध हो, एक वचन है।
उदा : लडका, घर, चिट्ठी, आदि।

(ఏకవచనము : ఒక వస్తువునే తెలియచేయు పదము ఏకవచనము. )
ఉదా : బాలుడు, ఇల్లు, ఉత్తరము మొ॥నవి
बहुबचन : जिस शब्द से एक से अधिक वस्तुओं का बोध हो, बहुवचन है।
उदा : कलमें, माताएँ, लडकियाँ।
(ఒకటి కన్నా ఎక్కువ వస్తువులను తెలియచేయు పదము బహువచనము)
ఉదా : కలములు, తల్లులు, బాలికలు
एक वचन शब्दों को बहुवचन बनाने के नियम (ఏక వచన శబ్దములను బహువచనముగా మార్చెడి నియమములు)
1. अकारान्त स्त्री लिंग शब्दों के अंतिम ‘अ’ के स्थान में ऐंं (‘) करके।
उदा : बात – बातें, कलम – कलमें, आँख – आँखें
(అకారాంత – స్త్రీలింగ శబ్దముల చివరి “అ” “ఏం” చేరినట్లయితే)
2. इकारांत तथा इकारांत स्त्री लिंग शब्दों के अंतिम ‘ ‘इ’” या ‘‘ई’” के स्थान में “’इयाँ’ कर देने से (ఇకారాంత ఈ కారాంత స్త్రీ లింగ శబ్దములు చివరి, “ఇ”, “ఈ”, బదులుగా “ఇయా” చేర్చినట్లయితే)
उदा : लडकी – लडकियाँ, नीति – नीतियाँ, सखी – सखियाँ, रीति – रीतियाँ
3. अंत में “या”‘ आये शब्दों में अनुनासिक ‘, जोडने से
(చివర ‘యా’ ఉన్న శబ్దములకు అనునాసికము జోడించుట వలన)
उदा : बुढ़िया – बुढ़ियाँ, चिड़िया – चिड़ियाँ।
4. ‘आकारान्त’ पुलिंग शब्द ‘ “एकारान्त” कर्ने से।
(ఆకారాంత పుంలింగ శబ్దముల చివర ఆకారాంతము బదులుగా ఏకారాంతము చేర్చుట వలన)
उदा : लड़का – लड़के, घोड़ा – घोड़े, कमरा – कमरे।
5. आकारान्त और ऊकारान्त स्त्री लिंग शब्दों के अंत में ‘एँ’ जोडने से।
(ఆకారాంత ఊకారాంత (స్త్రీ లింగ శబ్దముల చివర “మేం” చేర్చుట వలన)
उदा : माता – माताएँ, पाठशाला – पाठशालाएँ, बहू – बहुएँ, कला- कलाएँ

विराम चिहून (విరామ చిహ్నమలు) :

भावों और विचारों को स्पष्ट करने के लिए वाक्य के बीच या अंत में प्रयोग करनेवाले चिह्नों को विराम चिह्न कहते हैं।
(భావములను, అభిప్రాయము (ఉద్దేశ్యము) లను తెలియచెప్పుటకు వాక్యము మధ్యలోగాని, చివరగాని ఉపయోగించెడి చిహ్నములను విరామ చిహ్నములు అంటారు.)
हिन्दी मं प्रचलित प्रमुख विराम चिह्न निम्न लिखित हैं।
(హిందీలో వ్యాప్తిలోనున్న ముఖ్యమైన విరామ చిహ్నములు ఈ విధముగా ఉన్నవి.)

1. पूर्ण विराम – (పూర్ణ విరామము) (।)
2. अर्धविराम – (అర్ధ విరామము) ( ; )
3. अल्प विराम – (అల్ప విరామము) (,)
4. प्रश्न विराम – (ప్రశ్న సూచకము) (?)
5. विस्मय सूचक (ఆశ్చర్య సూచకము) (!)
संबोधन सूचक चिह्न (సంభోధస సూచకము)
6. उद्धरण चिह्न – (దృష్టాంత చిహ్నము) (” / ” “)
7. योजक – (సంయోజకము కలుపునది) (-)
8. निर्देशक – ఆదేశము ఇచ్చునది) (_)

पुस्तक समीक्षा – 1

1. पुस्तक का नाम : बाल कहानियाँ
2. लेखक का नाम : रामाराव
3. प्रकाशक का नाम, पता : जासमिन प्रकाशक, आगरा
4. कहानी या घटना का शीर्षक : कौए की चतुरता
5. समीक्षक का नाम : ………..
6. कक्षा : आठवीं
7. दिनांक : ……….

8. पुस्तक का संक्षिप्त विवरण :

पुस्तक का आवग्ण गंगीन, सुन्दर और आकर्षक है। इसमें कुल 20 कहानियाँ हैं। भाषा और शैली सरल और सुबोध है। छात्रों के स्थग को ध्यान में गखक कहानियों के बीच में रंग-बिरंगे चित्र अंकित कियेगये है। इस पुस्तक का दाम ₹30/ – है।

9. कहानी या घटना का संक्षिप्त विबरण :

एक गाँव में नदी के पास एक वृक्ष था। उस वृक्ष पर कौए की एक जोड़ी रहती थी। उनके बच्चों को उसी पेड़ के कोटर में रहनेवाला कालासाँप खा जाता था। एक बार कौवे की पत्ली ने कौवे से कहा ‘हे पतिदेव हम इस जगह को छोड देंगे। यहाँ कालासाँप हमारे बच्चों को सदा खा रहा है। कौबा बोला ‘तुम चिंता मत करो। इस बार मैं उस कालासाँप को किसी भी तरह मारदूँगा।” हरदिन पेड़ के पास नदी में गजपुत्र स्नान करते थे। कौवे ने उस समय कि प्रतीक्षा की जिस समय राजपुत्र स्नान के लिए नदी के पास आते हैं। राजपुत्र स्नान करते समय, सेवक और सैनिकों के सामने कौआ राजपुत्र के एक सोने के हार को ले आकर काला साँप के कोटर में डाल दी। सेवक और सैनिक कौने के पीछे भागकर साँप के कोटर तक आ पहुँचे और साँप को मारकर हार ले गए। इस प्रकार अपनी बुद्धि से शत्रृ को मारकर कीए की जोड़ा आनंद से रहने लगी।

10. कहानी की समीक्षा :

कहानी रोचक और ज्ञानवर्धक है। विपत्ति को बुद्धि से सामना करना इसमें मुख्य विषय है। समस्या को देखकर दूर भागने के बदले समस्या को सुलझाना मुख्य विषय है। कालासाँप को देखकर कौए की जोड़ी नही भागी। उस कालासाँप को मारकर उसी जगह खुशी से रहने लगी। इस कहानी से हमें पता चलता है कि “विपत्ति से बचने के लिए हमें बुद्धि का प्रयोग करना है।”

पुस्तक समीक्षा – 2

1. पुस्तक का नाम : बाल नैतिक कहानियाँ
2. ल्लेखक का नाम : एन.सुरेश
3. प्रकाशक का नाम, पता : सरस्वती प्रकाशन, काशी
4. कहानी या घटना का शीर्षक : मूख मित्र
5. समीक्षक का नाम : ………..
6. कक्षा : आठवीं
7. दिनांक : ………

8. पुस्तक का संक्षिप्त बिबरण :

पुस्तक का आवरण रंगीन, सुन्दर और आकर्षक है। इसमें कुल 50 कहानियाँ है। भाषा और शैली सरल और सुबोध है। छात्रों के स्थर को ध्यान में रखकर कहानियों के बीच में रंग-बिरंगे चित्र अंकित कियेगये है। इस पुस्तक का दाम ₹100/- है।

9. कहानी या घटना का संक्षिप्त विवरण :

एक गुरुकुल में चारमित्र रहते थे। वे अपनी पढ़ाई पूरा करके घर वापस लौटे। वे चारों एक साथ गुरुकुल से निकल पड़े। रास्ते में चलते हुए वह एक घने जंगल में जा पहुँचे। जंगल में जाते समय वह़ाँ एक मरे हुए जानवर की हड्डिडयाँ दिखाई पड़ी। मरे हुए जानवर को जिंदा करने का ज्ञान उनको गुरुकुल में गुरू ने बताया था। अब वे अपने ज्ञान को परखना चाहते है। एक मित्र ने जानवर की सभी हड्डिडयों को जोड़ा, दूसरे मित्र ने उन हड्डिडयों पर माँस, खून आदि रखा। तीसरे मित्र ने उसे शेर का आकार बना दिया चौथे मित्र ने अपने ज्ञान से मंत्र बोलकर उस शेर के आकार को जिंदा बनाया। जब शेर जिंदा हुआ तब उन चारों मित्रों पर हमला करके उन्हें खा लिया।

10. कहानी की समीक्षा :

कहानी रोचक और ज्ञानवर्थक है। चारों मित्र गुरुकुल में जो कुछ भी सीखे है उसे सदुपयोग करना चाहिए। हमारे पास जो कुछ भी शक्ति है, उसे विपत्ति में सही समय पर उपयोग करना चाहिए। चारों मित्र ने अनुचित रूप से, मंत्र का दुरुपयोग किया। इसलिए वे अपना जीवन खो बैठे। इस कहानी से हमें यह शिक्षा मिलती है कि “ज्ञान का हमें सदुपयोग करना चाहिए।”

पुस्तक समीक्षा – 3

1. पुस्तक का नाम : ज्ञानदीप
2. लेखक का नाम : पंच परमेश्वर
3. प्रकाशक का नाम, पता : गंगा प्रेस, बारणासी
4. कहानी या घटना का शीर्षक : एकता में बत्ल
5. समीक्षक का नाम : ………….
6. कक्षा : आठवीं
7. दिनांक : ………..

8. पुस्तक का संक्षिप्त विवरण :

पुस्तक का आवरण रंगीन, सुन्दर और आकर्षक है। इसमें कुल 30 कहानियाँ है। भाष और शीली सरल और सुबोध है। छात्रों के स्थर को ध्यान में रखकर कहानियों के बीच में रंग-बिरंगे चित्र अंकित कियेगये है। इस पुस्तक का दाम ₹100/- है।

9. कहानी या घटना का संक्षिप्त विवरण :

एक गाँव में एक व्यापारी रहता था। उसके चार बेटे थे। वे आलसी थे। हमेशा वे लडते-झगड़ते रहते थे। उनकी स्थिति देखकर व्यापारी बहुत दु:खी होता था। उनको हमेशा कहता था कि “मिलजुलकर रहे, आपस में झगड़ा ना करे। एक दिन व्यापारी अपने चारों बेटों को पास बुलाकर उनके सामने लकड़ियों के गटठ्र रखा। उस गट्ठर को तोड़ने के लिए चारों बेटों को कहा। बेटे अपने आप को बहुत ताकतवर समझते हैं। एक-एक बेटा अपनी पूरी ताकत लगाकर गट्ठर को तोडने की कोशिश की। परन्तु विफल हुए। यह सब देखकर व्यापारी ने बेटों से कहा – ‘अब गट्ठर खोलकर एक-एक लकड़ी तोडकर दिखाओ। इस बार सब ने गट्ठर कि लकड़ियों को आसानी से तोड़दिया। एकता का महत्व अब उन सब को मालूम हुआ।

10. कहानी की समीक्षा :

कहानी बहुत रोचक है। ज्ञानवर्धक है। छात्रों को एकता का महत्व मालूम होता है। व्यापार में आगे बढ़ने के लिए विकास के लिए-एकता आवश्यक है। व्यापारी लकडियों के माध्यम से इसे अपने बेटों को समझाया। सभी लकडियाँ एक गट्ठर के रूप में है तो उसे कोई भी तोड़ नही पाता है। एक-एक लकड़ी अलग-अलग है तो उसे सभी तोडते हैं। इससे हैं यह शिक्षा मिलती है कि “अलग-अलग रहने से हम कमजोर बनजाते हैं। मिलकर रहने से हम शक्तिशाली बनजाते है।”

पुस्तक समीक्षा – 4

1. पुस्तक का नाम : मनोरंजन की कहानियाँ
2. लेखक का नाम : सुन्दर दास
3. प्रकाशक का नाम, पता : मानस-प्रकाशन, काशी
4. कहानी या घटना का शीर्षक : मूर्ख कौआ
5. समीक्षक का नाम : ……………
6. कक्षा : आठवीं
7. दिनांक : ……………

8. पुस्तक का संक्षिप्त विघरण :

पुस्तक का आवरण रंगीन, आकर्षक और सुन्दर है। इसमें कुल 10 कहानियाँ है। भाषा और शैली सरल और सुबोध है। छात्रों के स्थर को ध्यान में रखकर कहानियों के बीच में रंग-बिरंगे चित्र अंकित कियेगये है। इस पुस्तक का दाम ₹50/ – है।

9. कहानी या घटना का संक्षिप्त विवरण :

एक कौआ था। वह गाँव में घूमकर एक माँस का टुकड़ा प्राप्त किया। उसे खाने के लिए चोंच में पकड़कर जंगल की ओर गया। वहाँ एक पेड़ पर कीआ बेठा। अचानक उसे एक लोमड़ी दिखाई पड़ी। लोमड़ी भूखी थी इसलिए वह जंगल में कुछ खाना ढूँढने के लिए निकली। कौए की चोंच में माँस का टुकड़ा देखकर वह बहुत खुश हुई। उस माँस का टुकड़ा “हथियाने की योजना बनाने लगी। वह उस पेड़ के नीचे गई जिस पर कौआ बैठा था। वह मुस्कुराकर बोली – ‘ककीआ तेरी आवाज़ बहुत मीठी हैं। तुम अपनी मीठी आवाज़ से एक गाना गाओ। कौआ लोमड़ी की बातों पर विश्वास करके, गाने के लिए अपनी चोंच खोली और चोंच खोलते ही उसके मुँह से माँस का टुकडा नीचे गिर गया। लोमडी झट से माँस का टुकडा खागई। कौआ को पता चला कि लोमड़ी उसे मूर्ख बना गई।

10. कहानी की समीक्षा :

कहानी बहुत रोचक थी। कहानी को पढ़ने से हमे यह पता चलता है कि हम जो कुछ भी काम करना चाहते हैं, बह सोच समझकर करना चाहिए। अजनबी व्यक्तियों की बातों पर विश्वास नहीं करना चाहिए। बिना सोचे चोंच को खोलने के कारण कौआ का माँस का टुकड़ा लोमड़ी ख्रालिया, इस कहानी से हमें यह शिक्षा मिलती हैं कि “अजनबी व्यक्ति को विश्वास नहीं करना चाहिए बिन सोचे समझे काम नही करना चाहिए।”

These TS 6th Class Science Bits with Answers 1st Lesson Our Food will help students to enhance their time management skills.

TS 6th Class Science Bits 1st Lesson Our Food

Question 1.
These are common food items in our region as daily menu.
i) rice
ii) dal
iii) vegetables
iv) meat
v) palav
A) i, ii, iv
B) i, ii, iii
C) ii, iii, iv
D) iii, iv, v
Answer:
B) i, ii, iii

Question 2.
The following parts of the plant are widely used in food preparation ( )
A) leaves
B) seeds
C) A and B
D) flowers
Answer:
C) A and B

Question 3.
Example of mineral source ( )
A) peanuts
B) rice
C) wheat
D) salt
Answer:
D) salt

Question 4.
Your mother adds the following ingredients for smell while cooking biryani ( )
A) Dal-Chilli powder
B) Onions – Dal
C) Cloves – Cardamom
D) Salt-Chilli powder
Answer:
C) Cloves – Cardamom

Question 5.
We should daily eat a banana as it is rich in ( )
A) Magnesium
B) Potassium
C) Iron
D) Calcium
Answer:
B) Potassium

Question 6.
Example of dry fruits ( )
A) palmyrah fruit
B) cashew nut
C) apple
D) drumstick
Answer:
B) cashew nut

Question 7.
The part of cabbage used to eat: ( )
A) Leaf
B) Root
C) Flower
D) Plant
Answer:
A) Leaf

Question 8.
Which of the following is not a condiment ? ( )
A) Ilaichi
B) Cinnamon
C) Jaggery
D) Cloves
Answer:
C) Jaggery

Question 9.
Cardamom, cloves and pepper are called …. ( )
A) Condiments
B) Ingredients
C) Dry fruits
D) Minerals
Answer:
A) Condiments

Question 10.
Identify the part of carrot that we eat ( )
A) Stem
B) Root
C) Leaves
D) Flowers
Answer:
B) Root

Question 11.
“Adding salt” is a type of preservation to preserve the ( )
A) Pickles
B) Rice
C) Fruit salad
D) Jam
Answer:
A) Pickles

Question 12.
Edible part of drumstick plant. ( )
A) Roots
B) Stem
C) Seeds & leaves
D) Leaves
Answer:
C) Seeds & leaves

Question 13.
Example of sugandha dravyalu (condiments). ( )
A) Ilaichi
B) Cashew nuts
C) Almonds
D) Kismis
Answer:
A) Ilaichi

Question 14.
Cardamom and cloves are ( )
A) Minerals
B) Spices
C) Pulses
D) Dry fruits
Answer:
B) Spices

Question 15.
The following food items are the common in daily menu in Andhra Pradesh ( )
A) rice
B) dal
C) vegetables
D) above all
Answer:
D) above all

Question 16.
Wheat is produced more than rice in this state.
A) Rajasthan
B) Kerala
C) Andhra Pradesh
D) Kurnool
Answer:
A) Rajasthan

Question 17.
The flower of the following plants can be taken as food ( )
A) Cabbage
B) Cauliflower
C) Cornflour
D) Coriander
Answer:
B) Cauliflower

Question 18.
Beetroots are high in levels ( )
A) Proteins
B) Vitamins
C) Carbohydrates
D) Minerals
Answer:
C) Carbohydrates

Question 19.
The following is obtained from plant ( )
A) Egg
B) Salt
C) Meat
D) Honey
Answer:
D) Honey

Question 20.
We use this as staple food. ( )
A) rice
B) wheat
C) bajra
D) jute
Answer:
A) rice

Question 21.
Methods of preparing food ( )
A) Boiling
B) Steaming
C) Fermentation
D) Above all
Answer:
D) Above all

Question 22.
Tomatoes are an excellent source of vitamin. ( )
A) C
B) A
C) D
D) B
Answer:
A) C

Question 23.
The stem of the plant used as food ( )
A) Carrot
B) Mustard
C) Asafoetida
D) Sugarcane
Answer:
D) Sugarcane

Question 24.
Good example of items which are preserved with sugar ( )
A) jams
B) dal
C) flower
D) roots
Answer:
A) jams

Question 25.
The following preservatives are used to make pickle ( )
A) Salt-water
B) Turmeric – cloves
C) Salt – oil
D) Water – turmeric
Answer:
C) Salt – oil

Question 26.
We need several to cook different types of food. ( )
A) tools
B) ingredients
C) chemicals
D) powders
Answer:
B) ingredients

Question 27.
Making different types of designs and decorations with vegetables ( )
A) Shaping
B) Carving
C) Canning
D) Drying
Answer:
B) Carving

Question 28.
Example of the food materials that are preserved by drying. ( )
A) fish
B) dates
C) grapes
D) all
Answer:
D) all

Question 29.
What are the food products obtained from Hen and Emu ? ( )
A) Milk
B) Meat
C) Eggs
D) B & C
Answer:
D) B & C

Question 30.
Dry fruit ( )
A) Almond
B) Dalchini
C) Lavang
D) Pepper
Answer:
A) Almond

Question 31.
One of the following is not used for preparing upma ( )
A) Ravva
B) Taalimpu dinusulu
C) Tomato
D) Rice
Answer:
D) Rice

Question 32.
The taste of food depends on ( )
A) ingredients
B) method of preparation
C) cultural practices of the region
D) above all
Answer:
D) above all

Question 33.
Find out dry fruits from the following
A) Almond, ilaichi, pepper
B) Cashew nuts, kismis, almond
C) Biyani leaves, ilaichi, daichini
D) Almond, ilaichi, cashew nuts
Answer:
B) Cashew nuts, kismis, almond

Question 34.
Read the following statements
a) We use condiments in biryani preparation
b) Condiments are grown in some places only
A) a & b are correct
B) a is correct b is wrong
C) bis correct a is wrong
D) a & b are wrong
Answer:
A) a & b are correct

Question 35.
This animal is not used as meat.
1. Goat, 2. Dog, 3. Sheep, 4. Fish
A) 2
B) 1
C) 3
D) 4
Answer:
A) 2

Question 36.
Match the following ( )
1. Boiling — a) Prawn
2. Roasting — b) Idly
3. Fermentation — c) Eggs
A) 1-a, 2-b, 3-c
B) 1-b, 2-c, 3-a
C) 1-c, 2-a, 3-b
D) 1-c, 2-b, 3-a
Answer:
C) 1-c, 2-a, 3-b

Question 37.
Eatable part in groundnut? ( )
A) Stem
B) Leaves
C) Seeds
D) Leaves & Seeds
Answer:
C) Seeds

Question 38.
If rice is meant for Telugu people what is important for North Indian states? ( )
A) Roti
B) Chapathi
C) A & B
D) Pulav
Answer:
C) A & B

Question 39.
Find out the source of each ingredient. If it is a plant (P) mark. (or) Animal (A) (or) Something else (E).( )

Ingredient	P (or) A (or) E
1. Honey
2. Chips
3. Salts

A) 1-P, 2-A, 3-E
B) 1-A&P,2-P, 3-E
C) 1-E, 2-P, 3A
D)1-P, 2-E, 3-A
Answer:
B) 1-A&P,2-P, 3-E

Question 40.
Match the following ( )
1. Fenugreek — a) root
2. Sugarcane — b) leaves & seeds
3. Carrot — c) stem
A) 1-b, 2-c, 3-a
B) 1-a, 2-c, 3-b
C) 1-a, 2-b, 3-c
D) 1-c, 2-b, 3-a
Answer:
A) 1-b, 2-c, 3-a

Question 41.
Read the following statements ( )
a) Potatoes and eggs are cooked by steaming
b) Potatoes and eggs are prepared as curry
A) both ‘a’ and ‘b’ are true
B) ‘a’ is false, ‘b’ is true
C) ‘a’ is true, ‘b’ is false
D) both ‘a’ and ‘b’ are false
Answer:
A) both ‘a’ and ‘b’ are true

Question 42.
One of the following is not a leafy vegetable. ( )
A) Spinach
B) Coriander
C) Cabbage
D) Garlic
Answer:
D) Garlic

Question 43.
What would happen If certain types of foods are not preserved carefully?
A) They will spoil
B) We can’t obtain them all the seasons
C) They will become toxic
D) All the above
Answer:
D) All the above

Question 44.
The following relevant question will be asked by you on ingredients for tomato curry ( )
A) How do we use ingredients for curry?
B) Where shall we grow the tomatoes?
C) Is the curry very tasty?
D) What are the ingredients used for sambar?
Answer:
A) How do we use ingredients for curry?

Question 45.
Find the odd one out. ( )
A) Pepper
B) Ilaichi
C) Cashew
D) Daichini
Answer:
C) Cashew

Question 46.
Find the mis-matched pair ( )

Plant	Eating part
A) Onion	Bulb (leaves)
B) Cabbage	Leaves
C) Asafoetida	Root
D) Carrot	Root

Answer:
C.

Question 47.
Carrot can be eaten with or without cooking and tomato can be eaten cooking. ( )
A) only after
B) with or without
C) mild
D) steam
Answer:
B) with or without

Question 48.
If you want to eat plant origin food what will you take? ( )
A) tomato
B) brinjal
C) carrot
D) all
Answer:
D) all

Question 49.
If you like jaggery or sugar, through which food item you can take them? ( )
A) Kheer
B) Biryani
C) Veg. soup
D) Above all
Answer:
A) Kheer

Question 50.
Chicken is cooked as ( )
A) fry
B) curry
C) roast
D) all the above
Answer:
D) all the above

Question 51.
What can you prepare from egg? ( )
A) omelette
B) egg fry
C) egg soup and curry
D) all the above
Answer:
D) all the above

Question 52.
For making idly dough is followed by eating. ( )
A) fermented
B) steamed
C) stored
D) cooked
Answer:
Answer:
B) steamed

Question 53.
The following plants are found in Ravi’s kitchen garden. ( )
i) Mustard
ii) Gongoora
iii) Amaranth
iv) Spinach
Find the leafy vegetables:
A) i, ii
B) ii, iii, iv
C) i, iii
D) i, ii
Answer:
B) ii, iii, iv

Question 54.
Find the odd one out.
Based on the required veg and non-veg ingredients. ( )
A) Payasam
B) Dum-biryani
C) Pallikarani
D) Pulihora
Answer:
B) Dum-biryani

Question 55.
Among these which of the following food items is prepared by means of steaming and fermentation.( )
A) Chapathi
B) Idly
C) Upma
D) Puri
Answer:
B) Idly

Question 56.
The food material prepared by fermentation ( )
A) Upma
B) Poori
C) Chips
D) Dosa
Answer:
D) Dosa

Question 57.
If you are given wheat flour what food Items can be prepared by you?
A) Biscuits
B) Chapathi
C) Roti
D) All ( )
Answer:
D) All

Question 58.
What will you use to prepare jam? ( )
A) Sugar syrup
B) Honey
C) A or B
D) Salt
Answer:
C) A or B

Question 59.
Arrange the correct sequence of procedure in the preparation of tomato curry. ( )
1) Clean the vegetables
2) Adding salt
3) Chilli powder and turmeric
4) Pouring oil
5) Chopping vegetables
A) 1, 2, 3, 4, 5
B) 1, 5, 4, 3, 2
C) 5, 4, 3, 2, 1
D) 2, 3, 1, 4, 5
Answer:
B) 1, 5, 4, 3, 2

Question 60.
Generally what method do you follow to cook potato chips, and fish?
A) Fry
B) Fermentation
C) Boiling
D) B & C
Answer:
A) Fry

Question 61.
What will you collect from Fenugreek for food preparation? ( )
A) Leaves
B) Seeds
C) A & B
D) Roots
Answer:
C) A & B

Question 62.
One of the following is not a food preparation method? ( )
A) Boiling
B) Steaming
C) Fermentation
D) Drying
Answer:
D) Drying

Question 63.
For making upma what do you use? ( )
A) upma ravva & oil
B) water
C) taalimpu dinusulu
D) all the above
Answer:
D) all the above

Question 64.
Which of the following food material is preserved by drying ( )
A) Pickles
B) Fish
C) Idly
D) Eggs
Answer:
B) Fish

Question 65.
The method used for perparation of idly. ( )
A) Boiling
B) Steaming
C) Roasting
D) Fermentation
Answer:
B) Steaming

Question 66.
Read the table:

Name of the student	Food eaten
Kiran	Rice, dal, milk, vegetables, jam, idly, bread
Neelima	Biryani, chilli chutney, roti

Who eats regular food items?
A) Neelima
B) Kiran
C) Both Kiran and Neelima
D) We cant say
Answer:
B) Kiran

Question 67.
The following ingredients is used for preservation of pickels ( )
A) Sugar
B) Salt
C) Spices
D) Water
Answer:
B) Salt

Question 68.
When do people of Andhra Pradesh eat a larger variety of food?
A) Regularly
B) On special occasions
C) In alternative das
D) A.P. people dislike it
Answer:
B) On special occasions

Question 69.
Some of the following are not famous crops in Rajasthan. ( )
i) bajra
ii) maize
iii) rice
iv) wheat
A) i & ii
B) iv
C) iii
D) ii & iv
Answer:
C) iii

Question 70.
Observe the following table and identify which one of the following set is not correct. ( )

S. No.	Materials	Types of preservation
i	Fish	Smoking
ii	Pickle	Adding salt
iii	Jam	Adding sugar
iv	Meat	Soaking in water

A) i
B) ii
C) iii
D) iv
Answer:
D) iv

Question 71.
In coastal areas the common method for preservation of fish. ( )
A) Smoking
B) Fermentation
C) Hydrogenation
D) Mobilization
Answer:
A) Smoking

Question 72.
Read the following lines. Answer the questions.
When you purchase any food item in the market, don’t forget to read about its ingredients and manufacturing date. What should we observe before purchasing a packed food item in the market? ( )
A) Date of manufacturing and ingredients
B) Type of packet
C) Date of eating
D) A & C
Answer:
A) Date of manufacturing and ingredients

Question 73.
What preservative methods are followed by your mother at home to store different food materials? ( )
A) Drying, Salting, Canning etc.
B) Frying, Cooking, Canning etc.
C) Cooking, Fermenting, Deep frying etc.
D) Salting, Frying, Cooking etc.
Answer:
A) Drying, Salting, Canning etc.

Question 74.
Read the following lines and answer the question. ( )
If you observe carefully you will notice that there are a number of sources from which we get different kinds of food. Table salt is a mineral and obtained from
A) the plants
B) the sea
C) the animals
D) All of these
Answer:
B) the sea

Question 75.
Which of the following is not a root vegetable? ( )

Answer:
C.

Question 76.

Give an example for animal present in ‘B’ ( )
A) Hen
B) Duck
C) Goat
D) Rabbit
Answer:
C) Goat

Question 77.
Identify the spice given in the diagram.
A) Ilaichi
B) Cashew
C) Almond
D) Clove
Answer:
D) Clove

Question 78.
Meat and egg giving animals come under

A) 1
B) 3
C) 2
D) 1 & 3
Answer:
B) 3

Question 79.
Taste of food is based on its ( )
A) Serving
B) Carving
C) Ingredients
D) Preservation
Answer:
C) Ingredients

Question 80.
Which of the following is not a dry fruit? ( )
A) Cashew
B) Cinnamon
C) Almond
D) Kismis
Answer:
B) Cinnamon

Question 81.
We take food for our ( )
A) Health and energy
B) Body growth
C) Satisfaction
D) A & B
Answer:
D) A & B

Question 82.
What is the common food item that is grown in our area? ( )
A) Wheat
B) Maize
C) Rice / Paddy
D) A & B
Answer:
C) Rice / Paddy

Question 83.
What should we do before eating packaged food item ( )
A) We should see date of manufacturing
B) We should find out date of expiry of food
C) Whether it is government certified food
D) Above all
Answer:
D) Above all

Question 84.
Find out the wrong pair ( )
A) Chapathi – Steaming
B) Fish-Fry
C) Dosa – Fry on pan
D) Chicken – Fry / Curry
Answer:
A) Chapathi – Steaming

Question 85.
The following food material are not to be fermented ( )
A) Dosa flour
B) idli ravva
C) Pun
D) Baking item
Answer:
C) Pun

Question 86.
Why should we check date of manufacturing and ingredients written on the packed food item before purchasing from the market? ( )
A) Out – dated food spoils our health
B) Packet will he sold again
C) It is a good idea to sell everywhere
D) Out-dated food is good for health
Answer:
A) Out – dated food spoils our health

Question 87.
Why do farmers store the rice after it is harvested? ( )
A) To protect from pests
B) To be used whenever they are needed
C) To keep the rice fresh for so long
D) All the above
Answer:
D) All the above

Question 88.
We should make a habit of eating all varieties of vegetable food items. This makes us ( )
A) weak and feeble
B) weak and unhealthy
C) strong and energetic
D) strong and unhealthy
Answer:
C) strong and energetic

Question 89.
The following ones are used for preservation while making pickles. ( )
A) salt and water
B) turmeric powder and ilaichi
C) salt and turmeric powder
D) water and turmeric powder
Answer:
C) salt and turmeric powder

These TS 6th Class Science Important Questions 1st Lesson Our Food will help the students to improve their time and approach.

TS 6th Class Science Important Questions 1st Lesson Our Food

Question 1.
What are lnqrodients?
Answer:
The substances us which are required to prepare food are known as ingredients.

Question 2.
What should we observe when we purchase various packed food items?
Answer:
When we purchase packed food, biscuits or any cold drink we should find their ingredients and manufacturing date written on their packets.

Question 3.
Write any two food items that are preserved in your house by salting.
Answer:
Mango pieces, dry fish etc.

Question 4.
What are the ingredients necessary for preparation of biryani or kheer?
Answer:

• Fresh milk is the main and base ingredient of kheer.
• Other ingredients include sugar or jaggery, ilachi, sago and semya.

Question 5.
Write the condiments used by your mother ¡n preparing tasty biryani on holiday?
Answer:
Biryani rice, ilachi, daichini, biryani leaves, pepper, cloves etc. are the ingredients which are used for preparing spicy foods such as biryani, pulav etc.

Question 6.
Name any two food items made by fermentation process.
Answer:
Dosa dough and bakery items like bread, cakes etc.

Question 7.
What did you eat yesterday ? Make a list and identify the food components present in them.
Answer:
I ate following food items yesterday.

Breakfast	Food Components
Idli	Rice flour, black gram
Chutney	Groundnuts, oil, taalimpu, salt
Lunch	Food Components
Rice	Rice
Dal soup	Dal, oil, taalimpu, green chilly, onion chilly powder, salt
Dinner	Food Components
Rice and veg curry	Tomato, onion, brinjal, oil, chillies, garlic and salt etc

Question 8.
Write about a few tips or the preparation of food items which are prepared in your house.
Answer:

• Preparing food is an extremely important art, essential for life.
• There are many ways of preparing food.
• Rice is boiled but idly along with rice is to be fermented followed by steaming.
• Potato chips are fried in oil.

Question 9.
How do farmers protect rice from pests and store it after it is harvested?
Answer:
The farmers store the rice in different storage bins. Before preserving the rice, farmers keep the harvested grains for drying. After complete drying, the rice will be stored in the bins. Various storage bins are widely used in Andhra Pradesh for preserving of rice. Eg : Pun, metallic bins, pucca kotlu, asbestos roof godowns etc.

Question 10.
Why curry gets spoiled when kept out for a couple of days but pickle stays fresh for so long?
Answer:
Curry gets spoiled when kept out for a couple of days but pickle stays fresh for so long. IFs only because of preservation. For preserving certain food items, they are salted and dried.

Question 11.
What are the food materials preserved by smoking? Find out more about the process of smoking.
Answer:
Fish and meat are the foods usually preserved by smoking method. In this method smoking, heat from the smoke helps in removal of moisture. Exposure to smoke also gives a characteristic flavour of the food.

Question 12.
What is vegetable carving?
Answer:
Preparation of food using vegetables and fruits is an art. Some people make different types of designs and decorations with vegetables. This is called vegetable carving.

Question 13.
Write the methods of storage of food.
Answer:

• Drying
• Mechanical drying
• Saltin
• Fuming
• Canning etc.

Question 14.
How is tea prepared ? What are the ingredients to prepare tea?
Answer:
Ingredients needed for preparation of tea: Milk, water, tea powder, sugar etc.

• First required amount of water is taken into the vessels.
• It is boiled. Then sufficient amount of tea powder is added to boiling water.
• It is allowed to boil for a few minutes.
• Then milk is added to the boiling decoction. Required amount of sugar is added. Tea is ready.

Question 15.
Some food materials are given below. What are the different possible ways of cooking them ? Write in a tabular form. Meat, Groundnuts, Potatoes, Spinach, Eggs, Fish, Rice, Tomatoes
Answer:

Meat	Curry, fry, dum biryani
Groundnut	Masala, chutney, pakodi
Potatoes	Fry, curry, chips
Spinach	Curry, fry
Eggs	Fry, curry, omelette
Fish	Curry, fry etc.
Rice	Sweets, Rice dosa etc.
Tomato	Pickle, curry, fry, chutney

Question 16.
Give examples for vegetables and leafy vegetables which are in your surroundings.
Answer:
Vegetables : Bitter gourd, Ridge gourd, Bhendi, Brinjal, Tomatoes, Green chilli etc.
Leafy vegetables: Amaranth, Karivepaku, Mint, Cabbage, Spinach, Palak etc.

Question 17.
Explain the different methods of food preservation.
(Or)
Write any two types of food preservation methods with suitable examples.
Answer:

• Drying : Drying is a method to dry the food material under sunlight. Food material like fish, kishmis etc, are preserved with the help of drying method.
• Salting : Food material such as mango, tomato and other vegetable pieces are preserved by adding salt. Required amount of oil is also added to the material.
• Canning : Jams, pickles and some fruits are preserved in the cans. Air-tight cans are used in this method.
• Mechanical drying: Electrical machine plates are used to dry the flour or wheat, rice and other food products in this mechanical drying.

Question 18.
What are the different food items you eat in your breakfast?
Answer:
Dosa, vada, idli, pun, chapathi, pulihora, kichidi, bajji, punugulu etc.

Question 19.
What questions do you ask your teacher about food preservation methods ?
Answer:

• How can we preserve food material ?
• Are there any methods to preserve food items ?
• What method should we follow to preserve pickles ?
• Can we preserve foods like chapathi or rice for some days ?
• What are the benefits of preserving foods ?

Question 20.
Cooked curries get spoiled when kept out for a couple of days but pickles stay fresh for a long time. Imagine and write the reasons for this.
Answer:
Cooked food materials are added with more water whereas pickles are added with more salt. The salt in the pickles make them fresh and preserve for a long time. Hence cooked curries get spoiled when kept out for a couple of days.

Question 21.
Collect the information from any five of your classmates about what food they had taken previous day.

Name of the student	Food eaten
Eg : Ashok	Rice, dal, milk, vegetables, idly

Answer:
I collected the information from 5 of my classmates, about what food they had taken previous day. The tabulated list is given below.

S.No.	Student Name	Food eaten
1.	Neelam	Biryani, chilli chutney, roti
2.	Ravi	Vegetable curry, rice, dosa, soup
3.	Kiran	Curd rice, sambar, idli, chapathi
4.	Ramu	Chicken biryani, pakoda, vada
5.	Srinu	Milk, ice cream, chocolate, vegetable rice

Question 22.
Anil has been asked by his teacher to collect the information of required ingredients for the following food items which he likes. He has to prepare the chart, display it in the class. The favourite food Items are …
a. payasam
b. chicken curry
c. pallikaram rice
d. dal soup (pappu charu)
e. Tamarind rice (pulihora). If you were in the place of Anil how would you collect and what can you write for needed food items?
Answer:

S.No.	Student Name	Food eaten
1.	Neelam	Biryani, chilli chutney, roti
2.	Ravi	Vegetable curry, rice, dosa, soup
3.	Kiran	Curd rice, sambar, idli, chapathi
4.	Ramu	Chicken biryani, pakoda, vada
5.	Srinu	Milk, ice cream, chocolate, vegetable rice

Question 23.
Some ingredients have been listed below. Find out the source of each ingredient, if it is a plant mark (P) or an animal (A), or something else (E).
1. Cooking oil
2. Honey
3. Chips
4. Turmeric powder
5. Salt
6. Dough
7. Mutton
8. Rice
9. Eggs
10. Sugar
11. Peanuts
Answer:

S.No.	Ingredients	P or A or E	Name of plant or animal
1.	Honey	A	Honey bees
2.	Chips	P	Potato or Banana
3.	Turmeric Powder	P	Turmeric Plant
4.	Salt	E	–
5.	Dough	P	Wheat
6.	Mutton	A	Goat or sheep
7.	Rice	P	Paddy
8.	Eggs	A	Hen
9.	Sugar	P	Sugarcane
10.	Peanuts	P	Pea plants

Question 24.
Identify the part of the plant eaten by us in the given products? Discuss with you friends. Tabulate the information.
1. Fenugreek
2. Mustard
3. Sugarcane
4. Carrot
5. Cabbage
6. Asafoetida
7. Onion

Name of the plant	Parts that we eat
Fenugreek (Menthi)	Leaves, seeds

Answer:

S.No.	Name of the plant	Parts that we eat
1.	Mustard (Avalu)	seeds
2.	Sugarcane	stem
3.	Carrot	root
4.	Onion	bulb, leaves
5.	Cabbage	leaves
6.	Asafoetida (Inguva)	leaves, fruit

Question 25.
Write the procedure for preparing any two food items you like most
(Or)
Write the procedure for making idli/puri/pulihora. Write their ingredients.
Answer:
1. idli:
Ingredients: Black gram, rice flour, salt, water etc.
Procedure:

• Black gram is soaked for few hours.
• Then it is ground. It is added to rice flour (Uppudu ravva).
• The mixture is allowed to ferment for one night. Next day morning the dough is ready for preparing idli.

2. Puri:
Ingredients: Myda flour, oil, potatoes, onion, taalimpu dmusulu, water etc.
Procedure:

• Myda flour is mixed with water.
• It is mixed thoroughly until it becomes like a ball.
• It is divided into small balls and made as round flattened items.
• They are fried in boiling oil.
• Curry is prepared with potatoes, onion, chillies and oil.

3. Pulihora:
Ingredients : Rice, oil, tamarind/lemon, taalimpu dinusulu, water etc.
Procedure:

• Rice is cooked at first and kept aside.
• Sufficient juice of tamarind or lemon is prepared.
• Taalimpu dinusulu are fried in the oil.
• If it is lemon pulihora, lemon juice is added to rice and followed by adding taalimpu dinusulu.
• If it is tamarind juice, all taalimpu is added with tamarind.
• Then tamarind taalimpu is mixed with rice. Pulihora is ready.

Question 26.
List out the ingredients that are needed to make vada. Are they same for dosa?
Answer:
Ingredients for vada preparation: Black gram, coriander, green chilli, rice flour, edible oil etc. They are not same for dosa.

Question 27.
What material would you use to preserve pickles?
Answer:
Oil and salt are primarily used. Taalimpu dmusulu are also added to get flavour of the pickle.

Question 28.
Write the names of any two milk and meat giving animals.
Answer:
Goat, sheep etc are both milk giving and meat giving animals.

Question 29.
Read the following table and answer the given questions.

S.No.	Name of the plant	Parts that we eat
1.	Mustard (Avalu)	seeds
2.	Sugarcane	stem
3.	Carrot	root
4.	Onion	bulb, leaves
5.	Cabbage	leaves
6.	Asafoetida (Inguva)	leaves, fruit

a. Which items do you use for preserving pickles?
Answer: Salt, chili powder, oil etc.

b. Which items do you preserve at your home by drying?
Answer: Fish, Dates etc.

c. Which items do you use to preserve jams and fruit juices?
Answer: Sugar syrup.

d. What are the other methods to preserve the food items?
Answer: Canning, mechanical drying etc.

Question 30.
Method of preparing food items.

Method of Preparation	Food Items
Fermentation	Idly, Dosa
Frying	Chopped vegetables, Groundnuts, Bengal gram
Deep Frying	Fish, Chicken
Shallow Frying	Green chillies, Dosa

a. Which food items are prepared by fermentation process?
Answer: Idly, Dosa

b. How are fish and chicken cooked?
Answer: Deep frying

c. Which process is used to prepare dosa?
Answer: Fermentation followed by frying.

d. Which food items are prepared by steaming process?
Answer: idli

Question 31.
List out the different ingredients that are used to make the items given in table.

S.No.	Mixture / Item	Required ingredients
1)	Tea	Milk, water, sugar, tea powder, ginger etc.
2)	Laddu
3)	Lemon Juice
4)	Payasam

Answer:

S.No.	Mixture / Item	Required ingredients
1.	Tea	Milk, water, sugar, tea powder, ginger etc.
2.	Laddu	Jaggery, ghee, dal flour etc
3.	Lemon Juice	Lemon, water, sugar etc.
4.	Payasam	Milk, ghee, jaggery, semya ere

Question 32.
List out any 8 methods of preparing food items with suitable examples. Tabulate the information.

Ex. Method of preparing food	Food items
Frying	chicken

Answer:

SI.	Method of preparing food	Food items
1.	Boiling	Potatoes, eggs
2.	Steaming	Idlis
3.	Fermentation	Dosa                :
4.	Roasting	Chicken
5.	Deep frying	Fish, mutton etc.
6.	Shallow frying	Groundnut, dal
7.	Chopping and mixing	Vegetables fry
8.	Cutting and mixing	Vegetable salad or fruit salad

Question 33.
Identify the following vegetables, label them, write the names of the dishes that can be prepared by using them in the kitchen.
The above given vegetables are
a. Brinjal
b. Beans and
c. Potato.
The following food varieties can be prepared from these three.

Answer:
a. Brinjal : Curry, guthi vankava curry. fr, brinjal pickle (preserved one), roti chutnev (grinding chutney)
b. Beans : Curry, fr bean pickle
c. Potatoes : Curry, fry. potato chips, potato kurma etc.

Question 34.
Draw the diagrams of fruits of your interest.
Answer:

Question 35.
Write your feelings about preparation of different shapes in vegetables carving?
Answer:

• Vegetable carvmg is a skill that shows one’s aesthetic sense and creativity.
• If anyone does vegetables carving we can’t keep quiet without appreciating him! her.
• The vegetables or fruits that are carved make us to attract towards them to consume.
• Carving vegetables or fruits reveal us the importance of growing plants.

Question 36.
What food habits did you learn from the lesson “Our Food”?
Answer:

• Eat only vegetables and healthy food items.
• Do not eat junk foods.
• Check the date of manufacturing and expiry date of packed food items before eating them.
• Eat only protein, energy giving and protective food items.
• Drink sufficient water for proper digestion.
• Take fibre rich food to avoid constipation.

TS Board Telangana SCERT Class 6 Science Solutions 1st Lesson Our Food Textbook Questions and Answers.

TS 6th Class Science 1st Lesson Questions and Answers Telangana – Our Food

Question 1.
What are the common food items usually eaten by you?
Answer:
Rice, dosa, idly, chapathi, biryani, payasam, leafy vegetable dishes, chicken, mutton, soup, dal, curries of various vegetables etc.

Question 2.
Find out the ingredients of the given food items.
1. Pachipulusu,
2. Coconut chutney,
3. Jilebi,
4. Onion pakodi
Answer:

1. Pachipulusu: Tamarind, onion, dry chilli, jeera, salt, pepper powder, necessary volume of water and jaggery.
2. Coconut chutney: Coconut pieces, dry chilli or green chilli, oil, salt, onion, mustard seeds, little amount of black gram, red gram etc.
3. jilebi: Maida flour, jaggery syrup, oil etc.
4. Onion pakodi: Onions, salt, dry chilli, oil, besan flour (senagapindi), rice powder.

Question 3.
Write down the process of making upma or any other snack of your choice.
(Or)
List out the essential ingredients of your desired food items and explain the preparation.
(Or)
Describe the preparation of snacks of your Interest.
(Or)
Write the process of preparing any food item you take In the morning.
Answer:
Aim : The process of making upma by my choice at home.

Required ingredients :
Sufficient amount of upma ravva, edible oil, water, green or dry chilli, talimpu dinusulu (red gram, black gram, mustard seeds), tomatoes, curry leaves, onions, salt etc.

Procedure:

• First, required edible oil is heated in a dish.
• Now add, talimpu dinusulu, green or dry chillies, curry leaves and tomato pieces along with onion pieces.
• Fry all the ingredients for sometime.
• Immediately certain amount of water is added to the fried ingredients. The liquid mixture is boiled for sometime. Needed amount of salt is added to the mixture.
• Finally required amount of upma ravva is added to the boiled liquid mixture and stirred well. Sometime is taken for complete boiling of all the ingredients.

Observation : 1 observed the delicious flavour of the dish while it is boiling on the stove.

Result : I got tasty upma.

Precautions : 1 used a kitchen spoon for stirring the liquid mixture after adding of upma ravva to prevent unwanted pellets.

Question 4.
Collect any wrapper of packaged food. Read the information details and answer the following questions.
a. When was it manufactured and how long can we use it?
b. What ingredients does it contain, name them?
Answer:

• I collected the wrapper of Kissan mixed fruit jam.
• It was manufactured in the month of January – 2018.
• It can long last upto the month of September – 2018.
• The ingredients present in the jam are sugar, mixed fruit pulp 46%, acidity regulator -330, vitamin B3, preservatives, pineapple and strawberry flavouring substances, synthetic food colour, added flavours and artificial raspberry etc.

Question 5.
Shahina’s mother always cooks plain rice! If the same rice is used to make kichidi, payasam or biryani how would you feel eating those?
Answer:

• It’s a new experience to have a new taste or aroma of the kichidi or payasam or biryani.
• Because Shahina’s mother’s idea is to satisfy her family members with new delicious dish with regularly used rice.
• She applied innovative method of preparing different tasty food items with routinely used rice.
• But each food item (payasam / kichidi/ biryani) has its own taste or aroma.
• Paya sam gives sweet taste, kichidi and biryani give us spicy taste.

Question 6.
List out the names of some plants that grow in your village. Which parts of it are used as food?
(or)
Write the information you collected about the plants that grow In your locality. Also write the parts of the plants which are used as food.

S.No.	Name of the plant	Part that we eat
1.	Amaranth	leaves

Answer:
List of the names of some plants that grow in our village.

S.No.	Name of the plant	Part that we eat
1.	Amaranth (Thotakura)	leaves, stem
2.	Sugarcane	stem
3.	Carrot	root
4.	Onion	bulb, leaves
5.	Cabbage	leaves
6.	Murraya (curry)	leaves

Question 7.
Some food materials are given below. What are the different possible ways of cooking them ? Find out and write them.
Meat – Groundnuts- Potatoes – Spinach.
Answer:
The following different possible ways of cooking for the following food material.

• Meat : Steaming, frying.
• Groundnuts : Steaming, frying, boiling.
• Potatoes : Steaming, frying, boiling, roasting.
• Spinach : Steaming, shallow frying, cutting and mixing.

Question 8.
With the help of your teacher, form groups of 5 or 6 students of your class.
Make a fruit chat or vegetable salad and eat it.
How do you feel ? Write a few lines about your experience.
(Or)
How did you do the project work in groups instructed by your science teacher on making fruit or vegetable salad?
Answer:
Project work:

• Introduction : With the help of our teacher all of our classmates were divided into 5 groups.
• Aim of the Project : Our teacher advised us to make a fruit salad.
• Collection of the fruits : We collected fruits like papaya, grapes, pineapple,ripened mangoes and an apple.
• Procedure: We chopped all the fruits and mixed them in a big bowl. Thesalad is ready.
• Taste of the salad : Our teacher asked us to taste the salad. We started eatingit. We felt very tasty of the mixture of different fruit pieces. The taste of the salad is sweet, sour and juicy.

Question 9.
Ask your friend to think the name of any food item. Now you have to guess its name. For this you can ask some questions. Your friend can only answer It In Yes or No. What I How many questions did you ask before you could guess the name?
Answer:
This is based on the idea or plan of the individual at a specific time. Therefore every one can apply own method of questioning about different varieties of food items. India is famous for “Nala Bheema Pakam” throughout the entire food world.
[One item is discussed and given below.]
Person ‘A’ thinks about one tasty food item. He asks person ‘B’ to guess the food item that he thinks about. Then person ‘B’ starts asking the following questions. Person A gives yes or no answers.

(Likewise we can do the activity for so many food items in the class. Put as many questions as possible to get the answer)

Question 10.
List out the Ingredients needed to make vada. Are they same for dosa? Identify the differences In your list.
Answer:

Ingredients for Vada	Ingredients for Dosa
1. Red gram flour is used.	1. Black gram and rice flour are used.
2. Jeera, ginger, green chilly, onions etc., are also used	2. For onion dosa, onions are necessary.
3. Ingredients paste is fried in the oil soon after making it.	3. The ingredients mixture (dough) is to be fermented before one day for making
4. More oil is required in the fry dish.	4. Less oil is applied on fry pan.
5. Salt is added.	5. Salt is added

Question 11.
Latha’s mother has prepared the following statements for you. Find out the wrong ones among these. But don’t forget to give your reasons.
a. We can get food from plants and animals only.
b. Spices, oils, salt and meat are the ingredients of a chicken curry.
c. Plants are the source of honey.
Answer:
a. We can get food from plants and animals only.
b. ‘b’ is wrong. Spices, oils, salt, chicken flesh and bones are the ingredients of a chicken curry.
c. Third sentence is not accurate. We get from bee-hive. Honey bees extract honey from the flowers in the for. The nectar sucked by the bees is converted into honey in the bee. So both plants and honey bees are source of honey.

Question 12.
Find out from your parents the various methods of preserving food and write a note on them.
Answer:
I asked my parents and collected the information of various methods of preserving different food items. Methods of food preservation are:

• Smoking
• Salting
• Canning
• Drying
• Freezing
• Mechanical drying etc.

Question 13.
Collect information about the main food habits of different states of India.
Refer to the Atlas, library books and discuss with your teacher.
(or)
Write the details of information you collected on food habits of the people
In different regions of India. Write the procedure that how you collected the data.
(or)
On what basis development of food habits takes place. Give suitable examples.
Answer:
Food habits develop based on the availability of food material, culture and climatic conditions.
Result : The following food habits have been listed in the form of table

S.No.	Region/state	Food habits
1.	Andhra Pradesh	Rice & curry, idli, dosa etc.
2.	Punjab & Haryana	Chapathi, roti etc.
3.	Uttar Pradesh & Uttarakhand	Chapathi with curry
4.	Maharashtra	Roti, kurma, panipuri
5.	Odisha	Rice and curry
6.	Kerala	Coconut oil flavoured items
7.	Tamil Nadu	Sambar, idly, rice etc.
8.	Karnataka	Rice, curry etc.

Question 14.
Suppose If fish I raw mangoes I lemons are given to you, how would you preserve them?
Answer: If choose raw mangoes to preserve, I can use the following method.
Aim : To preserve the raw mangoes in the form of pickle.
Required ingredients : Pieces of raw mango, salt, edible oil, red chilli powder, dry chillies, fenugreek powder, mustard seeds, garlic, red gram (dal) turmeric powder etc.

Procedure:

• Mangoes are Cut into pieces. Certain amount of salt is added to the pieces.
• Sufficient amount of mustard and fenugreek powders are added to the pieces and mixed thoroughly.
• Then fresh chili powder is added followed by mixing of oil to the entire mixture.
• All the mixture is preserved for 2 or 3 days. On fourth day mango pieces mixture is tasted for finding out uniformity of added ingredients.
• Then sufficient amount of oil is boiled with Talimpu dinusulu (dry chillies, red gram, mustard seeds etc.) poured into the mango pieces jar.
• Now the pickle is ready. We can preserve this pickle for a few months.

Question 15.
Make a list of animals and insects from which we get food.
a. Write the names of these animals on slips of paper. On the otherside of the slip write the names of food we get from the animals – milk, eggs or meat.
b. Sort the slips into groups. Write the names of the animals in the correct portions of the circles shown below.
c. Are there any portions where none of the animals fit? Explain why.
Answer:
a.

List of the animals birds and Insects	The products of the birds, animals and Insects
1.Hen 2. Duck 3. Emu 4. Goat 5. Sheep 6. Honeybee 7. Prawn 8. Turkey hen	Chicken, egg Meat, egg Egg, meat Meat (mutton) Meat Honey Meat Eggs, chicken

b.

c. There is a no specific portion for the special insect called Honey bee. Honey bee is neither milk giving nor meat giving and egg laying individual. We can extract only honey from the honey bee. Hence it is unfit.

TS 6th Class Science 1st Lesson Notes Our Food

• We get food from plants and animals.
• For cooking food. we need different types of ingredients.
• We use different parts of plants like stems, roots, leaves, fruits and flowers as food.
• The taste of food is based on its ingredients, method of preparation and cultural practices of the region.
• Boiling, steaming, fermentation are some methods of preparing food.
• We use preservatives to preserve food for sometime.
• Sugar syrup or honey is a good preservative. Fruits are often preserved in sugar syrup or honey. Jams and fruit juices are good examples of preservation with sugar.
• When you purchase any food item in the market, we should not forget to read about its ingredients and manufacturing date.
• Outdated food material may damage our health.
• Ingredients: The agents which are added in the food.
• Preservatives: The substances which help in storing food.
• Fragrants: The agents which impart smell to the food.
• Dry fruits: We can preserve the fruits by drying. Eg: Date palm, Anjura