Mangoes round year
Target learning outcomes
1. Students will be able to understand the spoilage of food and its causes.
2. Able to identify the food items that spoil quickly or stay fresh for long time.
3. Able to preserve different types of foods.
4. Able to learn how to make Mamidi Tandra.
ABOUT MANGOES:- The word derived from the Tamil Word 'Mangkay' ( Excellent source of Vitamin C & A)
Mangoes are said to be the king of all fruits all over the world. Mangoes are grown in the Southern Part of India.
Mangos are bursting with protective nutrients.
The vitamin content depends upon the variety and maturity of the fruit, when the mango is green the amount of vitamin C is higher, as it ripens the amount of vitamin A increases.
India is the largest producer of mangoes which are consumed within the country & also exported all over the world.
VARIETIES OF MANGOES
1. Safeda 2. Chausa 3. Dashehri 4. Langra 5. Malda 6. Fazli 7. Kesar 8. Alphonso 9. Neelam 10. Bombay Green
OBSERVATION AND RECORDING
Q1. OBSERVE THE PICTURE GIVEN ON THE WHITE COLOUR PAGE AND RIGHT TWO LINES ABOUT IT.
Ans.
1. It is a picture of bread and this bread is spoilt
2. Here on this bread we can see fungus.
Q2. What are the causes of food spoilage?
Ans. There are many reasons for food spoilage:-
1. Bacteria attack
2. Fungi attack
3. Humid temperature
4. Chemical reaction
Q3. Write the name of food items that
get spoiled quickly
1. Milk
2. Tomato
3. Bread
4. Banana
Stay fresh and longer period
1. Flour
2. Dry fruits
3. Dry bean
Q4. Write the name of some preservation methods.
Ans.
1. Canning
2. Freezing
3. Pickle
4. Drying
5. Salting
6. Boiling
7. Sugaring
Also, draw a picture of these methods
IDENTIFICATION AND CLASSIFICATION
Q1. Which vitamin do we get from mango when it is green (raw)?
Ans. Vitamin C
Q2. Which vitamin do we get from the fully ripe mango?
Ans. Vitamin A
Q3. Write the name of the food item you can make by the following
:-
a. Raw mango - chutney, sabji amchur, pickles
b. Ripe mango 🥭:- Aam papad,
jam, murabba, Shake 🤝.
3. Potato:- Cips, papad, kachori
4. Apple:- juice, shake, murabba
Q5. Write the step to make mamidi tandra?
Ans
1. Pick the most ripe mangoes
2. Take out the pulp into a large pot.
3. Strained the pulp through the fine muslin cloth.
4. Add sugar or jaggery in equal amounts to the pulp and mix it well
5. Spread the pulp into a thin layer over the mat.
6. Add layer after layer till it becomes 4 cm thick. And dry it in the sun
7. Here your mamidi tandra is ready.
DISCOVERY OF FACTS
Q1. WHY SHOULD WE CAREFULLY READ INFORMATION GIVEN ON FOOD PACKETS?
Ans. We can check many things:- like the expiry date
manufacturing date
and ingredients in the product.
Q2. Why does food get spoilt?
Ans. Because of:-
Humid temperature,
Bacteria growth,
Fungi growth etc
Q3. Why does food remain preserved for a longer time when they are kept in the refrigerator?
Ans. The low temperature in the fridge where bacteria growth is very slow due to which food remains preserved for a longer period.
HOMEWORK:-
1. Make a list of different varieties of mango found in India I also paste their pictures.
2. Take a food packet of your choice and note down the following:-
1. Date 📅 of manufacturing of the product.
2. Expiry date of the product.
3. MR
P - the cost of the product.
4. Weight of the product
5. Ingredients of the product
TLO
1. Food that is not kept properly can get spoilt.
2. Possible ways to identify spoilt food.
3. Describe ways to prevent food spoilage
4. To know food items prepared from ripe /unripe mangoes and methods to preserve the prepared food items.
Q1. Where did the Mango word come from?
The word Mango is derived from the Tamil Word 'Mangkay' ( Excellent source of Vitamin C & A)
Q2. What is being said by the people about mango?
Ans. Mangoes are said to be the king of all fruits all over the world. Mangoes are grown mostly in the Southern Part of India. India is the largest producer of mangoes which are consumed within the country & also exported all over the world.
Q3. What are the nutrient values of mangoes?
Ans. Mangos are bursting with protective nutrients.
The vitamin content depends upon the variety and maturity of the fruit, when the mango is green the amount of vitamin C is higher, and as it ripens the amount of vitamin A increases.
Q4. WHAT ARE THE VARIETIES OF MANGOES?
Ans. 1. Safeda 2. Chausa 3. Dashehri 4. Langra 5. Malda 6. Fazli 7. Kesar 8. Alphanso 9. Neelam 10. Bombay Green
Q5. What are the food preservation methods?
1. Canning food -------
It is the process of applying heat to food that is sealed in a jar in order to destroy
any microorganism that can cause food spoilage.
2. Refrigeration and freezing food ---------
Freezing food is the art of preparing packaging and freezing food at its pack of freshness . We can freeze most fresh vegetables and fruits meats and fish breads and cakes etc.
3. Drying Food ----------
It is the oldest method known for preserving food. When we dry food, it is exposed to a temperature. That is high enough to remove moisture. What is low enough that it does not look. and other methods are
4. Dehydration
5. Freeze-drying
6. Salting
7. Pickling
8. Pasteurizing Pasteurized milk
9. Fermentation
10. Carbonation
11. Cheese-making
12. Chemical preservation
Q6. What is pasteurizing or pasteurized milk?
Ans. Milk heated at a certain temperature
then suddenly cool down145 °F (63 °C) for 30 minutes 161 °F (72 °C) for 15 seconds.That kills harmful bacteria without affecting the Nutritional Value of milk Store for 12 to 21 days under proper refrigeration.
Q7. Write the names of different types of pickles.
Ans. Mango, mix,aamla, carrot, ginger, garlic, green chilli, onion, red chilli, lemon, cabbage, turnip.
Q8. Write the names of different preservatives.
Ans. Vinegar, citric acid, sugar, turmeric, jaggery-Carmell.
Q9. Write the names of different preservative foods.
Ans. Juices, pickles, cheese, Packed vegetables, Fruits, Jam, Sharbat, Yoghurt, Fish, Meat butter, sauces, milk etc.
Q10. Why do we need to preserve food?
Ans. We need to preserve food in order to prolong its life. It helps to stop or slow down spoilage and they allow for longer storage. It is particularly useful in climates where
Fresh food is not available.
What is the scientific name of mango?
Ans. mangifera indica
Q. Observe the picture and answer the following questions:
