The Mystery of Food · Class 5 The World Around Us
Practise 10 short and long answer questions on Core Concepts and Application from The Mystery of Food. Try writing your own answer first, then tap the question to compare it with the model answer and read the explanation behind it.
Disha is the detective who explores how food spoils and why some foods last longer than others.
The chapter follows Disha as she investigates food and food preservation.
Microbes are tiny living organisms. Some can cause food to spoil, while some are useful and play positive roles.
The chapter explains both food spoilage and the role of good microbes.
Food preservation means using methods that help food remain safe and last longer instead of spoiling quickly.
The chapter explores traditional and other ways of preserving food.
Proper storage helps protect food from conditions that can cause it to spoil. It supports food safety and helps people avoid eating spoiled food.
The chapter links safe storage and consumption with health and hygiene.
Some microbes can spoil food, but others are useful. The chapter highlights good microbes, so it is important to understand that microbes can have different effects.
The source explicitly covers the role of good microbes as well as food spoilage.
Families and communities may pass preservation methods from one generation to another. These practices reflect local food habits and cultural knowledge while helping food last longer.
The chapter connects traditional Indian preservation methods with cultural significance.
The family should store food properly, keep food-handling areas clean and avoid consuming food that appears spoiled. They can follow safe preservation practices suited to the food they are keeping.
The chapter stresses proper storage, preservation, health and hygiene.
Food safety depends on more than appearance. Clean handling and proper storage help reduce the risk of consuming unsafe food and support good health.
This applies the chapter’s focus on food safety and hygiene.
The statement is incorrect because the chapter describes both harmful microbes that spoil food and good microbes that are useful. We should understand their different roles rather than assume that every microbe is harmful.
The chapter explicitly teaches that good microbes also matter.
By understanding why food spoils, a household can store food carefully, use suitable preservation methods and pay attention to hygiene. It can also avoid eating food that has spoiled. These habits help food remain safe and reduce avoidable waste.
The chapter links food preservation, storage, consumption and health.