Questions : Food : Cooking and Preservation

 Food: Cooking and Preservation

Q.1. What is the use of cooking?

Q.2. Name some things which can be eaten raw?

Q.3. What are the different methods of cooking?

Q.4. Which substances are cooked in boiling water?

Q.5. What is prepared by baking?

Q.6. Name two substances which are roasted?

Q.7. Name one substance which is prepared by steaming?

Q.8. Why should vegetables not be over cooked?

Q.9. Which vitamins are lost by cooking in water?

Q.10. Which vitamins are lost by cooking in steam?

Q.11. Which vitamins are lost by cooking in a pressure cooker?

Q.12. Which vitamins are lost by dry roasting?

Q.13. What is lost by baking?

Q.14. Which vitamin is lost by puffing?

Q.15. What eating habits should be followed for eating fruits and raw vegetables?

Q.16. What is spoilt by moulds?

Q.17. What is spoilt by yeast?

Q.18. What is spoilt by bacteria?

Q.19. What spoils the food?

Q.20. Which conditions are favorable for spoilage of food?

Q.21. What are some methods of preserving food?

Q.22. How does an electric refrigerator works?

Q.23. What is Canning?

Q.24. What is pickling?

Q.25. What is salting?

Q.26. Why are fruit jams used throughout the year?

Q.27. What is the use of chemical preservatives?

Q.28. What is drying?

Q.29. Name some vegetables which can be preserved by drying.

Q.30. What is boiling?

Q.31. Name some food grains which are dried to preserve.

Questions : Food and Digestion

 Food and Digestion

Q.1. How is food helpful to us?

Q.2. On what factors does the food habits of people depend?

Q.3. What should be the content of our food?

Q.4. What are rich in carbohydrates?

Q.5. What are fuel foods?

Q.6. Which food contains sugar?

Q.7. Which food contains starch?

Q.8. What are fats?

Q.9. What are called tissue foods?

Q.10. Which food contains proteins?

Q.11. What is the source of mineral salts for us?

Q.12. What is the use of mineral salts?

Q.13. What is the use of vitamins?

Q.14. Which vitamins dissolve in water?

Q.15. Which vitamins dissolve in fats?

Q.16. What are called the protective foods?

Q.17. Why do we need vitamin A?

Q.18. What are the sources of vitamin A?

Q.19. Why do we need Vitamin C?

Q.20. What are the sources of Vitamin C?

Q.21. Why do we need Vitamin D?

Q.22. What are the sources of Vitamin D?

Q.23. Why do we need calcium?

Q.24. What are the sources of calcium?

Q.25. Why do we need iron?

Q.26. What are the sources of iron?

Q.27. What is roughage?

Q.28. Why is roughage important to us?

Q.29. How is water important to us?

Q.30. What is the result of lack of vitamins in our food?

Q.31. What is malnutrition?

Q.32. What is 'Mid Day Meal Scheme'?

Q.33. What are the simple rules to grow well?

Q.34. How are proteins helpful to our body?

Q.35. What carries the food constituents to all parts of our body?

Q.36. What is digestion of food?

Q.37. What are digestive organs?

Q.38. What is the digestive system?

Q.39. What is the other name of digestive system?

Q.40. Which organs form the alimentary canal?

Q.41. What is the use of saliva?

Q.42. What is the function of the stomach?

Q.43. What is the length of the small intestine?

Q.44. Where is the digestion of food completed?

Q.45. What is the use of the large intestine?

Q.46. What is the use of anus?