Mangoes round the Year

Class VI Science Quiz: Mangoes Round the Year

Part 1: Food Spoilage (Page 1)

1. How did Aman know that the potato sabzi had got spoilt?

It likely had a bad smell, unusual color, or mold growth.

2. Have you ever seen some food that has got spoilt? How did you know?

Example: Spoiled milk has a sour smell and curdles. Spoilage is identified by smell, texture, color changes, or mold.

3. What would have happened if Nitu had eaten the spoiled potato sabzi?

She might have fallen sick, possibly with stomach upset or food poisoning.

Part 2: Food Storage and Packaging (Page 2)

4. Name three food items that can get spoilt in 2-3 days.

Milk, cooked vegetables, fresh fruits.

5. Name three food items that can be kept for a week.

Butter, cheese, eggs.

6. Name three food items that would not spoil for a month.

Dry grains, pulses, sugar.

7. Will your list of food items that spoil be the same in all seasons? What would change?

No, food spoils faster in summer due to heat and humidity; in winter, spoilage is slower.

8. What do you do with spoiled food in your house?

It is usually thrown away or composted.

9. Why did Biji return the bread packet?

It was likely spoiled, showing mold, bad smell, or past expiry date.

10. How did Biji find that the bread had got spoilt?

She likely noticed mold, a bad smell, or checked the expiry date on the packet.

11. What information can you find on a food packet?

Weight, ingredients, packing date, expiry date, nutritional information.

12. What do you look for on a food packet when buying from the market?

Expiry date, weight, ingredients, brand, and packing condition.

Part 3: Bread Spoilage Experiment (Page 3)

13. What is the reason for changes in bread during the spoilage experiment?

Fungal growth due to moisture and warmth causes mold, bad smell, and texture changes.

14. From where did the fungus come on the bread in the experiment?

From spores in the air, thriving in the moist, warm conditions of the closed box.

15. List two seasons or conditions in which food spoils quickly.

Summer (heat) and monsoon (humidity).

Part 4: Food Preservation Methods (Page 4)

16. Match the food item with its preservation method: Milk.

Boil it.

17. Match the food item with its preservation method: Cooked rice.

Wrap in a damp cloth.

18. Match the food item with its preservation method: Green coriander (Dhania).

Put in a bowl and keep the bowl in a container with some water.

19. Match the food item with its preservation method: Onion, garlic.

Keep it in a dry open place.

Part 5: Mamidi Tandra Preparation (Page 6)

20. Why was sugar and jaggery mixed into the mango pulp and dried in the sun?

To sweeten the pulp, act as a preservative, and help form a thick, dry layer.

21. Why did Appa choose the most ripe mangoes for mamidi tandra?

Ripe mangoes have more pulp and sweetness, ideal for making mamidi tandra.

22. Write the step-by-step process the brothers followed to make mamidi tandra.

1. Set up a platform with poles and a palm mat. 2. Extract mango pulp and strain through muslin cloth. 3. Crush jaggery to remove lumps. 4. Mix equal amounts of jaggery and sugar into pulp. 5. Spread pulp in thin layers on the mat daily for four weeks. 6. Cover with a saree at night. 7. Cut into pieces when 4 cm thick.

23. What things are made in your house from ripe and unripe mangoes?

Ripe: Mamidi tandra, chutney; Unripe: Pickles, cooked dishes.

Part 6: Pickles and Other Foods (Page 7)

24. Name three types of pickles you know about.

Mango pickle, lemon pickle, mixed vegetable pickle.

25. Is there a pickle made in your house? What kind and who makes it?

Example: Mango pickle, made by mother, learned from grandmother.

26. What ingredients and steps are needed to make a pickle in your house?

Example: Ingredients: Unripe mangoes, salt, chili powder, oil, spices. Steps: Cut mangoes, mix with spices and oil, store in a jar, dry in sun for days.

27. How is papad made in your house?

Mix flour (e.g., urad dal), water, and spices into dough, roll into thin circles, dry in sun, and store.

28. How is chutney made in your house?

Grind ingredients like mango, mint, or coconut with spices, salt, and water; cook or serve fresh.

29. How is badiyan made in your house?

Grind soaked lentils, mix with spices, shape into small balls, and dry in sun.

30. How is sauce made in your house?

Cook tomatoes or other ingredients with spices, sugar, and vinegar; blend and bottle.

31. What food items would you carry for a two-day train journey from Pune to Kolkata, and how would you pack them?

Items: Thepla, puri, dry snacks, pickles. Packing: In airtight containers or sealed packets to stay fresh.

Part 7: Summary Questions (Page 7)

32. Why are glass jars and bottles dried well in the sun before filling with pickles?

To remove moisture, preventing fungal growth and spoilage, as seen in the bread experiment.

33. List three foods used to make items for year-round enjoyment.

Mangoes (pickles, aam papad), tomatoes (sauce), lentils (badiyan).

Part 8: Additional Multiple-Choice Questions

34. What is a common sign of food spoilage? (a) Sweet taste (b) Mold growth (c) Bright color (d) Hard texture

b) Mold growth (page 3 experiment shows mold as a spoilage sign).

35. Why does food spoil faster in summer? (a) Low temperature (b) High humidity (c) Dry air (d) Cold weather

b) High humidity (page 3 mentions conditions like heat and humidity).

36. What causes mold on bread in the experiment? (a) Sunlight (b) Fungal spores (c) Sugar (d) Dryness

b) Fungal spores (page 3 states fungi from air cause spoilage).

37. Which food item is best preserved by boiling? (a) Onion (b) Milk (c) Cooked rice (d) Coriander

b) Milk (page 4 matching activity).

38. How long does it take to make mamidi tandra? (a) One week (b) Two weeks (c) Four weeks (d) Six weeks

c) Four weeks (page 6).

39. What is used to strain mango pulp for mamidi tandra? (a) Paper towel (b) Muslin cloth (c) Plastic sheet (d) Metal sieve

b) Muslin cloth (page 5).

40. What material is the mat for mamidi tandra made of? (a) Plastic (b) Palm leaves (c) Cotton (d) Bamboo

b) Palm leaves (page 5).

41. Why is mamidi tandra covered at night? (a) To keep it warm (b) To avoid dust (c) To speed drying (d) To add flavor

b) To avoid dust (page 6).

42. What thickness does mamidi tandra reach? (a) 1 cm (b) 2 cm (c) 4 cm (d) 6 cm

c) 4 cm (page 6).

43. Which is not a mango-based product? (a) Aam papad (b) Pickle (c) Papad (d) Chutney

c) Papad (page 7 mentions mango-based items).

44. What should you check on a food packet? (a) Color of packet (b) Expiry date (c) Shape of packet (d) Weight of seller

b) Expiry date (page 2).

45. Which food item spoils quickly in a closed box with moisture? (a) Sugar (b) Bread (c) Pulses (d) Salt

b) Bread (page 3 experiment).

46. What is a common ingredient in mango pickle? (a) Sugar (b) Chili powder (c) Flour (d) Milk

b) Chili powder (page 4 mentions unripe mangoes with chili powder).

47. Why are jars dried before storing pickles? (a) To add flavor (b) To prevent spoilage (c) To make them shiny (d) To cool them

b) To prevent spoilage (page 7).

48. Which food is suitable for a two-day train journey? (a) Milk (b) Cooked rice (c) Thepla (d) Fresh fruits

c) Thepla (page 7 suggests dry, long-lasting foods).

49. What is added to mango pulp for mamidi tandra? (a) Salt (b) Jaggery (c) Vinegar (d) Oil

b) Jaggery (page 5).

50. Which condition slows food spoilage? (a) Heat (b) Cold (c) Humidity (d) Sunlight

b) Cold (page 3 implies cold slows spoilage).

51. What is the main ingredient in badiyan? (a) Mango (b) Lentils (c) Tomato (d) Rice

b) Lentils (page 7, inferred from common badiyan recipes).

52. How is cooked rice best preserved for 1-2 days? (a) Boil it (b) Dry in sun (c) Wrap in damp cloth (d) Store in water

c) Wrap in damp cloth (page 4).

53. What helps preserve mamidi tandra? (a) Freezing (b) Sun-drying (c) Boiling (d) Salting

b) Sun-drying (page 6).

Part 9: Additional Questions (Other Types)

54. True or False: Eating spoiled food can cause illness.

True (page 1).

55. True or False: Bread spoils faster in a dry, open place than in a moist, closed box.

False: Bread spoils faster in a moist, closed box (page 3 experiment).

56. True or False: Jaggery is not used in mamidi tandra.

False: Jaggery is mixed with mango pulp (page 5).

57. What are two signs of bread spoilage observed in the experiment?

Mold growth and bad smell (page 3).

58. Why should you wash your hands after the bread spoilage experiment?

To avoid contact with harmful fungi or bacteria (page 3, Teacher’s Note).

59. Name two items bought for making mamidi tandra.

Palm leaf mat, jaggery (page 5).

60. Match: Papad – (a) Grind with spices (b) Dry in sun (c) Boil (d) Store in water.

b) Dry in sun (page 7, inferred from common preparation).

61. Match: Chutney – (a) Dry in sun (b) Grind with spices (c) Boil (d) Store in dry place.

b) Grind with spices (page 7, inferred from common preparation).

62. Match: Sauce – (a) Dry in sun (b) Cook with spices (c) Wrap in cloth (d) Store in water.

b) Cook with spices (page 7).

63. What is one precaution for the bread spoilage experiment?

Ensure some ventilation to avoid excessive moisture (page 2, Teacher’s Note).