This page contains Mangoes Round the Year MCQs and true-false-type questions regarding Chapter 4 for class 5 Environment Science. It is chapter 4 of the NCERT book looking around for class 5. All of the questions have been answered.
Our expert teachers have created these Mangoes Round the Year MCQ questions. Practising these questions will assist students in revising the chapter and achieving high grades on their exams.
Mangoes Round the Year MCQ
Question 1. How did Aman know that the potato sabzi had spoiled?
a) By its unusual color
b) By its foul odor
c) By its rotten taste
d) All of the above
Question 2. Which of the following is a sign of food spoilage?
a) Mold growth
b) Sliminess
c) Foul smell
d) All of the above
Question 3. What can happen if spoiled food is consumed?
a) Food poisoning
b) Foodborne illness
c) Gastrointestinal problems
d) All of the above
Question 4. Why did Aman’s Biji return the bread packet from the shop?
a) It had mold on it
b) It had a foul smell
c) It was discolored
d) The reason is not mentioned
Question 5. What did Aman’s Biji use to determine if the bread had spoiled?
a) By touch
b) By smell
c) By looking through a hand lens
d) All of the above
Question 6. In the experiment with bread, what did the children observe over time?
a) Changes in the bread’s color
b) Changes in the bread’s smell
c) Changes in the bread’s texture
d) All of the above
Question 7. Which of the following food items spoils quickly?
a) Milk
b) Cooked rice
c) Green coriander (Dhania)
d) Onion
Question 8. How did Chittibabu and Chinnababu make mamidi tandra?
a) By drying mango pulp in the sun
b) By mixing mango pulp with sugar and jaggery
c) By spreading layers of mango pulp on a mat
d) All of the above
Question 9. Why did Appa choose the most ripe mangoes for making mamidi tandra?
a) Ripe mangoes have more flavor
b) Ripe mangoes are easier to pulp
c) Ripe mangoes give a better texture to mamidi tandra
d) The reason is not mentioned
Question 10. What is the purpose of adding sugar and jaggery to the mango pulp for making mamidi tandra?
a) To enhance the sweetness
b) To act as a preservative
c) To improve the texture
d) To add flavour
Question 11. What can be made from ripe and unripe mangoes?
a) Pickles
b) Chutney
c) Aam papad
d) All of the above
Question 12. What precautions are taken when filling glass jars with pickles?
a) Drying the jars in the sun
b) Washing the jars with soap and water
c) Sterilizing the jars with boiling water
d) Filling the jars while still warm
Question 13. What can cause food spoilage?
a) Microbial growth
b) Oxidation
c) Improper storage conditions
d) All of the above
Question 14. Which of the following is a food preservation method?
a) Boiling food
b) Drying food
c) Freezing food
d) All of the above
Question 15. What is the main objective of making pickles, aam papad, and chutney?
a) To enjoy mangoes throughout the year
b) To prevent food spoilage
c) To add variety to meals
d) To share with friends and family
Answer
1) d
2) d
3) d
4) a
5) d
6) d
7) a
8) d
9) d
10) b
11) d
12) a
13) d
14) d
15) a
True or False
1. Aman knew that the potato sabzi had spoiled because it had a foul smell and unusual color.
2. Food spoilage is caused by factors such as microbial growth, oxidation, and improper storage conditions.
3. Signs of food spoilage include a sweet aroma, vibrant color, and crisp texture.
4. Eating spoiled food can lead to food poisoning or foodborne illness.
5. Food spoilage and wastage are the same concepts and can be used interchangeably.
Answer
1. True
2. True
3. False
4. True
5. False
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