Chapter 4: Mangoes Round the Year
5th StandardEnvironmental Studies
Chapter Summary
Mangoes Round the Year - Chapter Summary
# Mangoes Round the Year
## Overview
In this chapter, students explore how food can get spoilt and the methods people use to preserve food for longer use. Through real-life experiences, experiments, and stories like the making of *mamidi tandra* (aam papad), children learn about food spoilage, traditional preservation methods, and the importance of storing food properly.
## Key Topics Covered
### 1. Understanding Food Spoilage
* **Signs of Spoilage**: Nitu’s potato sabzi had a foul smell, and Aman noticed it had gone bad.
* **Discussion Points**:
* What happens when food gets spoilt?
* How does spoiled food look, smell, or feel?
* What could happen if someone eats spoiled food?
### 2. Reading Food Packets
* **Learning from Labels**:
* Children observe food packets to identify information like manufacturing date, expiry date, and ingredients.
* **Biji’s Bread Example**: Biji rejected a bread packet after noticing it was spoilt—most likely due to fungus or a damaged seal.
### 3. Kitchen Exercise
* **Classification of Foods**:
* Foods that spoil in 2-3 days (e.g., cooked vegetables, milk).
* Foods that last a week (e.g., butter, cooked pulses).
* Foods that last a month (e.g., pickles, dried spices).
* **Seasonal Variation**:
* Food spoils faster in summer and rainy seasons due to moisture and warmth.
### 4. Bread Experiment
* A class experiment to study how bread gets spoilt by observing touch, smell, color, and appearance daily for six days.
* **Objective**: Observe how fungi grow and understand food spoilage.
### 5. Methods to Keep Food Fresh (Short-Term Preservation)
* **Milk**: Kept in a bowl placed in cold water.
* **Cooked Rice**: Wrapped in a damp cloth.
* **Coriander Leaves**: Boiled and cooled.
* **Onion/Garlic**: Stored in a dry open place.
* **Matching Activity**: Connect food items to proper preservation techniques.
### 6. Summer Treat – Mamidi Tandra (Aam Papad)
* **Story of Chittibabu and Chinnababu**:
* During their summer break in Atreyapuram, the two brothers help their parents make mamidi tandra.
* **Step-by-Step Process**:
1. Ripe mangoes selected and pulp extracted.
2. Pulp filtered through muslin to remove fibres.
3. Jaggery and sugar mixed in equal quantities.
4. Pulp spread in thin layers over a mat on a raised platform.
5. Each day, a new layer is added.
6. The mat is covered with a clean saree to protect it.
7. After 4 weeks, the thick golden jelly is ready and cut into pieces.
### 7. Homemade Preserved Foods
* **Common Items**:
* Pickles made from mango, lemon, etc.
* Papad, chutney, badiyan, sauces.
* **Recipe Discussions**:
* Students encouraged to find out how such items are prepared at home.
* Recipes often passed down generations.
### 8. Travel Food Planning
* **Activity**: Plan food items for a long train journey (e.g., from Pune to Kolkata).
* Non-perishable items like theplas, puris, dry fruits, pickles are packed.
* Fresh items are eaten earlier in the journey.
### 9. What We Learned
* **Clean and Dry Storage**: Glass bottles for pickles are dried well in the sun to avoid spoilage (like what happened to the bread in the earlier experiment).
* **Year-Round Enjoyment**: Foods like mangoes can be preserved and enjoyed throughout the year by making aam papad, pickles, chutney, etc.
---
## New Terms and Simple Definitions
| Term | Definition |
| ------------- | ---------------------------------------------------------------------------- |
| Spoilage | When food gets bad and cannot be eaten safely |
| Fungus | A kind of microorganism that grows on moist food, making it spoil |
| Pickle | A food item made by preserving fruits or vegetables in oil, salt, or vinegar |
| Preservation | Methods used to keep food from spoiling |
| Jaggery (Gur) | A traditional sweetener made from sugarcane juice |
| Pulp | The soft, juicy part of a fruit |
| Saree | A long piece of cloth worn by women, used here to cover food |
| Platform | A raised flat surface used for drying mango pulp in the sun |
| Muslin Cloth | A thin cotton cloth used to strain liquids or pulp |
| Layer | A thin sheet of material spread one over the other |
---
## Practice Questions
### Easy (3)
1. **What did Aman say about Nitu’s potato sabzi?**
→ It was spoilt.
2. **What are the signs that food has gone bad?**
→ Bad smell, change in color, sticky or slimy texture.
3. **Why is it important to read the label on food packets?**
→ To check expiry date, ingredients, and packaging date.
### Medium (2)
4. **What did Chittibabu and Chinnababu do to help make mamidi tandra?**
→ They helped spread mango pulp, added jaggery and sugar, and repeated the process for 4 weeks.
5. **Why are glass jars dried in the sun before filling them with pickle?**
→ To remove moisture and prevent fungus or spoilage.
### Difficult (3)
6. **List three methods to keep food fresh for 1–2 days and match them with their food item.**
→ Milk – in water bowl; Cooked rice – in damp cloth; Onion – dry open place.
7. **What would happen if someone eats spoiled food?**
→ They may get sick or have food poisoning.
8. **Why did the family choose the most ripe mangoes for making aam papad?**
→ Ripe mangoes are sweet, soft, and make smooth pulp.
### Very Difficult (2)
9. **Explain how weather affects food spoilage with examples.**
→ Food spoils faster in hot or rainy seasons due to moisture and warmth. For example, bread gets fungus in rainy season quickly.
10. **Imagine you're going on a 2-day train journey. List 3 food items you will carry and explain how you will pack them.**
→ Dry fruits (packed in airtight box), puris (wrapped in foil), pickle (in small glass jar tightly sealed).
---
## Overview
In this chapter, students explore how food can get spoilt and the methods people use to preserve food for longer use. Through real-life experiences, experiments, and stories like the making of *mamidi tandra* (aam papad), children learn about food spoilage, traditional preservation methods, and the importance of storing food properly.
## Key Topics Covered
### 1. Understanding Food Spoilage
* **Signs of Spoilage**: Nitu’s potato sabzi had a foul smell, and Aman noticed it had gone bad.
* **Discussion Points**:
* What happens when food gets spoilt?
* How does spoiled food look, smell, or feel?
* What could happen if someone eats spoiled food?
### 2. Reading Food Packets
* **Learning from Labels**:
* Children observe food packets to identify information like manufacturing date, expiry date, and ingredients.
* **Biji’s Bread Example**: Biji rejected a bread packet after noticing it was spoilt—most likely due to fungus or a damaged seal.
### 3. Kitchen Exercise
* **Classification of Foods**:
* Foods that spoil in 2-3 days (e.g., cooked vegetables, milk).
* Foods that last a week (e.g., butter, cooked pulses).
* Foods that last a month (e.g., pickles, dried spices).
* **Seasonal Variation**:
* Food spoils faster in summer and rainy seasons due to moisture and warmth.
### 4. Bread Experiment
* A class experiment to study how bread gets spoilt by observing touch, smell, color, and appearance daily for six days.
* **Objective**: Observe how fungi grow and understand food spoilage.
### 5. Methods to Keep Food Fresh (Short-Term Preservation)
* **Milk**: Kept in a bowl placed in cold water.
* **Cooked Rice**: Wrapped in a damp cloth.
* **Coriander Leaves**: Boiled and cooled.
* **Onion/Garlic**: Stored in a dry open place.
* **Matching Activity**: Connect food items to proper preservation techniques.
### 6. Summer Treat – Mamidi Tandra (Aam Papad)
* **Story of Chittibabu and Chinnababu**:
* During their summer break in Atreyapuram, the two brothers help their parents make mamidi tandra.
* **Step-by-Step Process**:
1. Ripe mangoes selected and pulp extracted.
2. Pulp filtered through muslin to remove fibres.
3. Jaggery and sugar mixed in equal quantities.
4. Pulp spread in thin layers over a mat on a raised platform.
5. Each day, a new layer is added.
6. The mat is covered with a clean saree to protect it.
7. After 4 weeks, the thick golden jelly is ready and cut into pieces.
### 7. Homemade Preserved Foods
* **Common Items**:
* Pickles made from mango, lemon, etc.
* Papad, chutney, badiyan, sauces.
* **Recipe Discussions**:
* Students encouraged to find out how such items are prepared at home.
* Recipes often passed down generations.
### 8. Travel Food Planning
* **Activity**: Plan food items for a long train journey (e.g., from Pune to Kolkata).
* Non-perishable items like theplas, puris, dry fruits, pickles are packed.
* Fresh items are eaten earlier in the journey.
### 9. What We Learned
* **Clean and Dry Storage**: Glass bottles for pickles are dried well in the sun to avoid spoilage (like what happened to the bread in the earlier experiment).
* **Year-Round Enjoyment**: Foods like mangoes can be preserved and enjoyed throughout the year by making aam papad, pickles, chutney, etc.
---
## New Terms and Simple Definitions
| Term | Definition |
| ------------- | ---------------------------------------------------------------------------- |
| Spoilage | When food gets bad and cannot be eaten safely |
| Fungus | A kind of microorganism that grows on moist food, making it spoil |
| Pickle | A food item made by preserving fruits or vegetables in oil, salt, or vinegar |
| Preservation | Methods used to keep food from spoiling |
| Jaggery (Gur) | A traditional sweetener made from sugarcane juice |
| Pulp | The soft, juicy part of a fruit |
| Saree | A long piece of cloth worn by women, used here to cover food |
| Platform | A raised flat surface used for drying mango pulp in the sun |
| Muslin Cloth | A thin cotton cloth used to strain liquids or pulp |
| Layer | A thin sheet of material spread one over the other |
---
## Practice Questions
### Easy (3)
1. **What did Aman say about Nitu’s potato sabzi?**
→ It was spoilt.
2. **What are the signs that food has gone bad?**
→ Bad smell, change in color, sticky or slimy texture.
3. **Why is it important to read the label on food packets?**
→ To check expiry date, ingredients, and packaging date.
### Medium (2)
4. **What did Chittibabu and Chinnababu do to help make mamidi tandra?**
→ They helped spread mango pulp, added jaggery and sugar, and repeated the process for 4 weeks.
5. **Why are glass jars dried in the sun before filling them with pickle?**
→ To remove moisture and prevent fungus or spoilage.
### Difficult (3)
6. **List three methods to keep food fresh for 1–2 days and match them with their food item.**
→ Milk – in water bowl; Cooked rice – in damp cloth; Onion – dry open place.
7. **What would happen if someone eats spoiled food?**
→ They may get sick or have food poisoning.
8. **Why did the family choose the most ripe mangoes for making aam papad?**
→ Ripe mangoes are sweet, soft, and make smooth pulp.
### Very Difficult (2)
9. **Explain how weather affects food spoilage with examples.**
→ Food spoils faster in hot or rainy seasons due to moisture and warmth. For example, bread gets fungus in rainy season quickly.
10. **Imagine you're going on a 2-day train journey. List 3 food items you will carry and explain how you will pack them.**
→ Dry fruits (packed in airtight box), puris (wrapped in foil), pickle (in small glass jar tightly sealed).
---
Mangoes Round the Year
Overview
In this chapter, students explore how food can get spoilt and the methods people use to preserve food for longer use. Through real-life experiences, experiments, and stories like the making of mamidi tandra (aam papad), children learn about food spoilage, traditional preservation methods, and the importance of storing food properly.
Key Topics Covered
1. Understanding Food Spoilage
-
Signs of Spoilage: Nitu’s potato sabzi had a foul smell, and Aman noticed it had gone bad.
-
Discussion Points:
- What happens when food gets spoilt?
- How does spoiled food look, smell, or feel?
- What could happen if someone eats spoiled food?
2. Reading Food Packets
-
Learning from Labels:
- Children observe food packets to identify information like manufacturing date, expiry date, and ingredients.
-
Biji’s Bread Example: Biji rejected a bread packet after noticing it was spoilt—most likely due to fungus or a damaged seal.
3. Kitchen Exercise
-
Classification of Foods:
- Foods that spoil in 2-3 days (e.g., cooked vegetables, milk).
- Foods that last a week (e.g., butter, cooked pulses).
- Foods that last a month (e.g., pickles, dried spices).
-
Seasonal Variation:
- Food spoils faster in summer and rainy seasons due to moisture and warmth.
4. Bread Experiment
- A class experiment to study how bread gets spoilt by observing touch, smell, color, and appearance daily for six days.
- Objective: Observe how fungi grow and understand food spoilage.
5. Methods to Keep Food Fresh (Short-Term Preservation)
- Milk: Kept in a bowl placed in cold water.
- Cooked Rice: Wrapped in a damp cloth.
- Coriander Leaves: Boiled and cooled.
- Onion/Garlic: Stored in a dry open place.
- Matching Activity: Connect food items to proper preservation techniques.
6. Summer Treat – Mamidi Tandra (Aam Papad)
-
Story of Chittibabu and Chinnababu:
- During their summer break in Atreyapuram, the two brothers help their parents make mamidi tandra.
-
Step-by-Step Process:
- Ripe mangoes selected and pulp extracted.
- Pulp filtered through muslin to remove fibres.
- Jaggery and sugar mixed in equal quantities.
- Pulp spread in thin layers over a mat on a raised platform.
- Each day, a new layer is added.
- The mat is covered with a clean saree to protect it.
- After 4 weeks, the thick golden jelly is ready and cut into pieces.
7. Homemade Preserved Foods
-
Common Items:
- Pickles made from mango, lemon, etc.
- Papad, chutney, badiyan, sauces.
-
Recipe Discussions:
- Students encouraged to find out how such items are prepared at home.
- Recipes often passed down generations.
8. Travel Food Planning
-
Activity: Plan food items for a long train journey (e.g., from Pune to Kolkata).
- Non-perishable items like theplas, puris, dry fruits, pickles are packed.
- Fresh items are eaten earlier in the journey.
9. What We Learned
- Clean and Dry Storage: Glass bottles for pickles are dried well in the sun to avoid spoilage (like what happened to the bread in the earlier experiment).
- Year-Round Enjoyment: Foods like mangoes can be preserved and enjoyed throughout the year by making aam papad, pickles, chutney, etc.
New Terms and Simple Definitions
| Term | Definition |
|---|---|
| Spoilage | When food gets bad and cannot be eaten safely |
| Fungus | A kind of microorganism that grows on moist food, making it spoil |
| Pickle | A food item made by preserving fruits or vegetables in oil, salt, or vinegar |
| Preservation | Methods used to keep food from spoiling |
| Jaggery (Gur) | A traditional sweetener made from sugarcane juice |
| Pulp | The soft, juicy part of a fruit |
| Saree | A long piece of cloth worn by women, used here to cover food |
| Platform | A raised flat surface used for drying mango pulp in the sun |
| Muslin Cloth | A thin cotton cloth used to strain liquids or pulp |
| Layer | A thin sheet of material spread one over the other |
Practice Questions
Easy (3)
-
What did Aman say about Nitu’s potato sabzi? → It was spoilt.
-
What are the signs that food has gone bad? → Bad smell, change in color, sticky or slimy texture.
-
Why is it important to read the label on food packets? → To check expiry date, ingredients, and packaging date.
Medium (2)
-
What did Chittibabu and Chinnababu do to help make mamidi tandra? → They helped spread mango pulp, added jaggery and sugar, and repeated the process for 4 weeks.
-
Why are glass jars dried in the sun before filling them with pickle? → To remove moisture and prevent fungus or spoilage.
Difficult (3)
-
List three methods to keep food fresh for 1–2 days and match them with their food item. → Milk – in water bowl; Cooked rice – in damp cloth; Onion – dry open place.
-
What would happen if someone eats spoiled food? → They may get sick or have food poisoning.
-
Why did the family choose the most ripe mangoes for making aam papad? → Ripe mangoes are sweet, soft, and make smooth pulp.
Very Difficult (2)
-
Explain how weather affects food spoilage with examples. → Food spoils faster in hot or rainy seasons due to moisture and warmth. For example, bread gets fungus in rainy season quickly.
-
Imagine you're going on a 2-day train journey. List 3 food items you will carry and explain how you will pack them. → Dry fruits (packed in airtight box), puris (wrapped in foil), pickle (in small glass jar tightly sealed).