Class 5 EVS Chapter 4 Summary Notes PDF Download
FAQs on Mangoes Round The Year Class 5 EVS Chapter 4 CBSE Notes - 2025-26
1. What is the main idea behind preserving food, as explained in the chapter 'Mangoes Round the Year'?
The main idea is to prevent food from getting spoilt so we can enjoy it for a longer time, even after its season is over. The chapter teaches various methods, like making mamidi tandra (aam papad) from mangoes, which removes water content and uses sugar as a preservative, allowing the taste of mangoes to be enjoyed all year.
2. How can you quickly summarise the key signs of food spoilage mentioned in the NCERT chapter?
For a quick revision, remember the three main signs of food spoilage: a bad smell, a change in colour (like green or black fuzz), and a change in texture (becoming too soft or mushy). These signs indicate that germs have grown on the food, making it unsafe to eat.
3. What is 'mamidi tandra', and why is it a key concept for revision in this chapter?
'Mamidi tandra' is a sun-dried fruit leather made from ripe mango pulp and sugar, also known as Aam Papad. It is a key concept because it is the central example in the chapter of how a seasonal fruit like a mango can be preserved using traditional methods. It combines concepts of removing moisture (drying in the sun) and adding preservatives (sugar) to make food last longer.
4. For a quick check, what are the two most important details to look for on a food packet?
As per the chapter's focus on food safety, the two most important details to check on any food packet are the Date of Manufacturing (MFG Date) and the 'Best Before' or Expiry Date. This helps you know when the food was made and until when it is safe to consume.
5. Why are glass jars and bottles sun-dried before being used to store pickles?
Glass jars and bottles are dried thoroughly in the sun to remove any trace of moisture. This is a crucial preservation concept because germs and fungus that spoil food grow very quickly in the presence of moisture. By ensuring the jar is completely dry, the pickle can be preserved for a much longer time without getting spoilt.
6. How do the methods for preserving coriander and onions in the chapter show different preservation principles?
This comparison shows that different foods need different conditions.
Coriander (dhaniya) is wrapped in a damp cloth to keep it fresh and prevent it from wilting, as it needs some moisture.
Onions and potatoes are kept in a cool, dry place to prevent them from sprouting or rotting, as excess moisture spoils them.
This contrast highlights the core principle that preservation is about creating the right environment for each specific food item.
7. What is the connection between seasons and the need for food preservation as explained in 'Mangoes Round the Year'?
The chapter establishes a direct connection: many fruits and vegetables, like mangoes, are available only during a specific season. Food preservation techniques are necessary to store these seasonal foods so they can be enjoyed throughout the year. The title 'Mangoes Round the Year' itself suggests that the goal is to make a seasonal treat available 'round the year' through methods like making pickles, murabba, or mamidi tandra.
