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

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.