CBSE Class 5 EVS: Chapter 4 Mangoes Round the Year - NCERT Solutions
This chapter, "Mangoes Round the Year," for CBSE Class 5 EVS, delves into the fascinating world of food preservation and spoilage. Through engaging questions and answers, students will explore how different foods spoil, the signs to look for, and the reasons behind spoilage. The solutions cover practical aspects like identifying spoilt food by smell, color, and texture, and understanding the potential health risks associated with consuming spoilt food. It also touches upon the shelf life of various food items and how environmental factors like seasons can influence spoilage. These NCERT Solutions are designed to enhance students' understanding of food science and hygiene, making them better equipped to handle food safely at home. They serve as an excellent resource for exam preparation, reinforcing key concepts through clear explanations and relatable examples.
Quick info
| Board | CBSE |
|---|---|
| Class | Class 5 |
| Subject | EVS |
| Session | 2026 |
| Language | English |
| Type | NCERT Solutions |
| Chapter | Chapter 4 |
Chapter summary
Chapter 4, "Mangoes Round the Year," focuses on understanding food spoilage and preservation. The NCERT Solutions explain how to identify spoilt food using sensory cues like smell and appearance, and discuss the health consequences of eating spoiled food. It also prompts students to list foods with varying shelf lives and consider seasonal influences on spoilage. The solutions encourage observation and discussion, helping students grasp basic food safety principles.
Learning outcomes
- Identify signs of spoilt food, such as bad smell, color change, and texture change.
- Understand the health risks associated with consuming spoilt food.
- List various food items and categorize them based on their spoilage rate (2-3 days, a week, a month).
- Recognize that food spoilage can be influenced by seasonal changes.
- Discuss methods of food preservation and the importance of food safety.
Topics covered
Paper topics
- Food Spoilage
- Signs of Spoilage (Smell, Color, Texture)
- Health Risks of Spoilt Food
- Food Shelf Life
- Seasonal Impact on Food
- Food Preservation Basics
- Observational Skills
- Kitchen Food Items
Important topics
- Identifying Food Spoilage
- Health Consequences of Eating Spoilt Food
- Categorizing Foods by Spoilage Rate
- Factors Affecting Food Spoilage
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Questions and Solutions
Question 1
How did Aman know that the potato sabzi had got spoilt?
Have you ever seen some food that has got spoilt? How did you know that it was spoilt?
Preeti told Nitu not to eat the potato sabzi. What would have happened if she had eaten it?
Solution:
Aman knew that the potato sabzi had got spoilt because when Nitu opened her lunch box, a bad smell came out from it. This unpleasant odour is a clear sign of spoilage.
Yes, I have seen food that has got spoilt. I could tell it was spoilt by observing the following:
- Bad smell: The food emitted an unpleasant or foul odour.
- Change in colour: The food's colour might have changed from its original appearance, perhaps becoming mouldy or discoloured.
- Change in texture: The food's consistency changed. For example, it might have become mushy, slimy, or unusually hard. Texture refers to how the food feels when touched, indicating its softness, roughness, or smoothness.
If Nitu had eaten the spoilt potato sabzi, she might have become sick. Consuming spoiled food can lead to health issues such as vomiting, stomach upset, or other intestinal disorders. In more severe cases, it can cause food poisoning.
Question 2
Look in your kitchen and write down names of food items that:
can get spoilt in 2-3 days
can be kept for a week
would not spoil till one month
Look at your friend's list and discuss in the class.
Will your list be the same in all seasons? What would change?
When food gets spoilt in your house, what do you do with it?
Solution:
Here are some examples of food items based on how long they typically last:
Can get spoilt in 2-3 days: Cooked food (like rice, dal, curry), milk, and bread. These items are perishable and need to be consumed quickly or stored properly.
Can be kept for a week: Fresh vegetables (like carrots, potatoes, onions), most fresh fruits (like apples, bananas), and sweets that do not contain highly perishable ingredients. Refrigeration can help extend their freshness.
Would not get spoilt till one month: Packaged snacks like potato chips and baked cookies, as well as preserved items like jams and pickles. These often contain preservatives or are processed in ways that increase their shelf life.
Discussion on Lists and Seasons: My list might be different from my friend's list because we might have different food items available or stored in our kitchens. When we discuss our lists together in class, we can learn about a wider variety of foods and their spoilage rates. Our lists would likely change in different seasons. For example, fresh fruits and vegetables are more abundant and spoil faster in hot weather, while some stored items might last longer in cooler seasons. The temperature and humidity of the season significantly impact how quickly food spoils.
What to do with spoilt food: When food gets spoilt in my house, we usually throw it away to prevent anyone from accidentally eating it. Sometimes, if it's just slightly old but not fully spoilt, we might try to repurpose it if safe, but generally, spoilt food is discarded.
Common mistakes
- Not recognizing all the signs of food spoilage.
- Underestimating the health risks of eating spoilt food.
- Assuming all foods have the same shelf life regardless of storage conditions or season.
- Forgetting to consider the impact of cooking or processing on food spoilage.
Revision tips
- Review the sensory signs of spoilage (smell, color, texture) for different food types.
- Create your own list of common household foods and their estimated spoilage times.
- Discuss with family members about how they store food to prevent spoilage.
- Think about how temperature and weather (seasons) might affect how quickly food spoils.
Practice MCQs
Q1. What is a primary indicator that potato sabzi has gone bad?
Explanation: The solution explicitly mentions that a bad smell is how Aman knew the potato sabzi had spoilt.
Q2. Which of the following is a potential health consequence of eating spoilt food?
Explanation: The solutions state that eating spoilt food can lead to falling ill, including vomiting and intestinal disorders, or even food poisoning.
Q3. Which food item is likely to spoil within 2-3 days?
Explanation: Cooked food, milk, and bread are listed as items that can get spoilt in 2-3 days. Milk is a common example of a perishable item.
Q4. Which of these food items can typically be kept for a week?
Explanation: Vegetables and fruits are mentioned as food items that can be kept for a week, while chips and cookies are listed for longer storage.
Q5. What characteristic helps us determine if bread has spoilt, besides smell?
Explanation: The solutions mention bad smell, change in color, and change in texture as ways to identify spoilt food like bread or dough.
Frequently asked questions
What are the main ways to tell if food has gone bad according to Chapter 4?
You can tell if food has gone bad by its bad smell, a change in its color, or a change in its texture (how it feels).
What can happen if someone eats spoilt potato sabzi?
Eating spoilt food like potato sabzi can make a person fall ill, possibly causing vomiting, intestinal problems, or even food poisoning.
Can you give examples of foods that spoil quickly?
Yes, cooked food, milk, and bread are examples of foods that typically spoil within 2-3 days.
Which foods can be stored for a longer period, like a month?
Foods like potato chips, baked cookies, and jams are generally preserved and can be kept for up to a month without spoiling.
Does the season affect how quickly food spoils?
Yes, the list of foods that spoil might change depending on the season, implying that seasons can influence the rate of food spoilage.
Why is it important to discuss food spoilage with classmates?
Discussing with classmates helps in sharing different experiences and observations about food spoilage, leading to a broader understanding and reinforcing learning.
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