Class 7 Basic Science Chapter 10 Question Answer Notes Safe Food

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Safe FoodClass 7 Questions and Answers Notes

Class 7 Basic Science Chapter 10 Safe Food Question Answer Pdf

Basic Science Class 7 Chapter 10 Question Answer Kerala Syllabus

Let Us Assess

Question 1.
Which adulterant can probably be added to pepper?
a. Green gram
b. Tamarind seed
c. Papaya seed
d. Bengal gram
Answer:
c. Papaya seed

Question 2.
Can the ice cubes used in fish markets be used to prepare cool drinks? Why?
Answer:
No, the ice cubes used in fish markets should not be used to prepare cool drinks. It will cause contamination, and it may also contain harmful bacteria. Also, the ice used in fish markets contains a chemical substance called Ammonium chloride. This is really harmful to our body. Therefore, they cannot be used to prepare cool drinks.

Question 3.
What are the things to be taken care of while you purchase fruits from shops?
Answer:

• Check for damage
• Check for discolouration of the outer skin
• It should be firm when touched
• Check for the fresh smell
• Check for any damage in packing

Question 4.
Milk, tomato, fish, cucumber, lady’s finger and meat are to be kept in the refrigerator. Out of these,

• Which are to be kept in freezer?
• Which are to be stored in compartments other than the freezer?

Answer:

• Fish and meat – Freezer
• Milk, tomato, cucumber, lady’s finger – Compartments other than the freezer

Class 7 Basic Science Chapter 10 Extended Activities Answers

Question 1.
With a hand lens, examine the food packets stored in the kitchen. Are there any expired ones?
Answer:
We can check the expiry dates of the following food packets:

• Biscuit packet
• Cheese packet
• Packet milk
• Curry masala packets

Question 2.
Do you dry and store lentils, chilli, bitter gourd, lady’s finger, scarlet gourd, jackfruit, etc.when available in plenty? Do you have to add salt before drying them? Do the activity with the help of your family members.
Answer:
Yes, we dry and store these food items when available in plenty. First, we will clean the food item and then slice it into pieces and then usually dry it under sunlight. Some may use the oven for drying. We will use salt for some items like fish, meat,etc.for preservation. We will not use salt for – some items.

Question 3.
Prepare speech on the topic ‘Safe Food: A Human Right’ and present it in the class.
Answer:
Use the following points to prepare the speech

• Safe food is not merely a luxury but a necessity for the well-being of individuals and societies.
• It ensures that the food we consume is free from harmful contaminants and provides adequate nutrition.
• Access to safe and nutritious food is crucial for growth, development, and overall health.
• Contamination by harmful bacteria, viruses, or parasites can lead to foodbome illnesses.
• The intentional addition of harmful substances to food to increase its weight or volume can cause serious health risks. This is called Adulteration.
• Consumers should be educated about food safety practices, such as proper handling, storage, and cooking techniques.
• Safe food is a fundamental human right that should be accessible to everyone.

Class 7 Basic Science Chapter 10 Intext Question and Answers

Question 1.
List out the food items you usually eat in the Science Diary.
Answer:

• Rice
• Porotta
• Dosa
• Oats

Question 2.
Why do we eat food? Discuss and note your opinions in the Science Diary.
Answer:

• For healthy growth
• For energy to work
• Supports our Body repair
• To maintain health

Question 3.
List your menu for one meal in the table given below.

Answer:

Question 4.
What are the factors to be considered from the selection of food items to its consumption to get safe food? Write them down.
Answer.

• Selection of food items
• Expiration and packaging date
• Proper hygiene during preparation
• Proper storage
• Consumption of food

Question 5.
Find out the precautionary measures to be taken while selecting fish and record them in the science diary.
Answer:

• Check if the flesh is firm and fresh
• Check for clear and normal eyes
• Check for shiny gills
• Check the smell of fish
• Avoid the fish if the flesh gets detached from the bone
• Avoid the fish if the gills show greenish or ash-coloured gills

Question 6.
In your house, where do you get milk from? Discuss.
Answer:

• Buys packet milk
• Milk from dairy farm
• From own cow or goat in the house
• Buys milk powder

Question 7.
What factors are to be considered while selecting milk and milk products from shops? Examine the given statements and put (✔) mark in the appropriate boxes.
• Milk packet with a logo
• Discoloured milk .
• Unpacked milk and milk products
• Date of packing and expiry printed on the packet
• Quality of the source
• Packed and sealed cheese and paneer
Answer:
• Milk packet with a logo (✔)
• Discoloured milk
• Unpacked milk and milk products
• Date of packing and expiry printed on the packet (✔)
• Quality of the source (✔)
• Packed and sealed cheese and paneer (✔)

Question 8.
Don’t you buy fruits and vegetables from shops? What factors are to be considered while selecting them? Complete the table.

Answer:

To be selected	To be avoided
Undamaged outer skin Normal skin colour Firm when touched Fresh smell Undamaged packing	Damaged skin Discolouration Foul smell Damage in packing

Question 9.
Bring an empty food packet (biscuit, bread, Chocolate, etc.) from your home and examine the label on it using a hand lens. What information are you able to collect? Record them in the Science Diary.
Answer:

• Name of the food item
• List of ingredients
• Calorific value
• Date of manufacture
• Date of expiry
• License number and fssai logo

Question 10.
Analyse the news report on adulteration and answer the questions given below.

a) Why is Rhodomin B added to jaggery?
b) What is the harm in adding Rhodomin B?
Answer:
a) Rhodomin B is added to jaggery to improve its colour.
b) The presence of even a minute amount of Rhodomin B in the body can cause fatal diseases like cancer. It can also cause damage to the brain.

Question 11.
Carry out the following activities to find out the adulteration in food items like turmeric powder, coconut oil, and asafoetida available at your home. Tabulate your observations and inferences.

Answer:

Activity	Observation	Inference
Take some water in a glass tumbler and sprinkle a pinch of turmeric powder into it.	Colour spread throughout the water to the bottom of the glass.	Adulterated
Take a piece of asafoetida in a spoon and burn it.	Asafoetida burned and produced smoke	Not adulterated
Keep a glass tumbler half filled with coconut oil in the freezer for 30 minutes.	Oil frozen completely	Not|adulterated

Question 12.
Prepare a notice or poster to disseminate the message, ‘Adulteration is a Social EviP. Exhibit it in the Science Club and public places.
Answer:

Question 13.
Find out the reasons for preserving food items.
Answer:

• To overcome food scarcity
• To prevent spoilage
• To enjoy seasonal food all year
• To reduce food waste
• To save money

Question 14.
What will happen if the food items are not properly preserved?
Answer:
The food items will get spoiled.

Question 15.
At home, rice stored in a container remains unspoiled for a long time. But cooked rice gets spoiled after a day. Is it spoiled due to cooking?
OR
What could be the reason for rice stored in a jar not getting spoiled for a long time and cooked rice getting spoiled after a day? Discuss.
Answer:
Spoilage of food items is mainly due to the decomposition action by micro-organisms like bacteria and fungus. Micro-organisms become inactive at very high and very low temperature. Moreover, micro-organisms cannot be active in the absence of moisture. They cannot act on food items which are packed air tight. So, cooked food may have the presence of moisture. So, it will get spoiled fast due to the action of micro-organisms.

Question 16.
Take out a slice of bread from a packet. Sprinkle one or two drops of water over the bread. Observe the bread after three days using a hand lens or a microscope. What do you see on the bread? What is the reason for this? Write your observations in the Science Diary and draw the fungus you observed.
Answer:
After three days, we can observe some mold growth on the bread. It is a type of fungus that growth due to the presence of moisture.

Question 17.
Complete the table by finding out the method of preservation of different food items.

Answer:

Food item	Method-of preservation	Reason for Non-spoilage
Chilli	Dried and stored	Micro-organisms cannot act in the absence of moisture
Cherry	Preserved in Sugar solution	Micro-organisms cannot survive in sugar solution.
Gooseberry	Preserved in Salt solution	Micro-organisms cannot survive in salt solution.
Pineapple	Preserved in Sugar solution	Micro-organisms cannot survive in sugar solution.
Chips	Preserved in air tight container	Micro-organisms cannot grow in the absence of air.
Drinks	Preserved in low temperature	Micro-organisms cannot act in low temperature.
Vegetables	Preserved in low temperature	Micro-organisms cannot act in low temperature.

Question 18.
Find out more examples of food items which are preserved under different method and expand the table.

Answer:

Dried and stored	Preserved in salt solution	Preserved in sugar solution	Preserved in low temperature	Preserved in air tight container
Rice	Gooseberry	Cherry	Milk	Biscuit
Coconut	Olives	Apple	Meat	Chips
Grapes	Tender Mango	Pineapple	Vegetables	Oats

Question 19.
Micro-organisms cannot survive in sugar and salt solutions. Why is it so?
Answer:
Water from food items preserved in salt solution moves into the salt solution. Salt absorbs water not only from the food items but also from the cells of the micro organisms present in them. Micro organisms get destroyed when their cells lose water. The same thing happens when food items are preserved in sugar solution.

Question 20.
Find out the reasons for the shrinkage of tender mangoes preserved in salt solution and write them in your Science Diary.
Answer:
Salt absorbs water from tender mangoes. So, the water inside the mangoes will flow into the solution. This causes the shrinkage of tender mangoes preserved in salt solution.

Question 21.
What will happen to food items when they are taken out of the refrigerator?
Answer:
Microorganisms will start functioning and the food will be spoiled.

Question 22.
Enquire how food items should be arranged scientifically in the refrigerator. Write it down in the Science diary and present it in the class.
Answer:
The cold zone:

• Coldest part of the refrigerator, found at the back of the top shelf
• Used to store meat, poultry, seafood, and dairy products
• Cold temperature help to slow down bacterial growth

The warm zone:

• Warmer than cold zone, located on top shelf or door shelf
• Used to store, Juices and leftovers
• Items less susceptible to spoilage can withstand slightly higher temperatures

The freezer zone:

• Should be set to 0°F or below
• Used to store meat, vegetables, and prepared meal
• Cold temperature prevents bacterial growth and preserve food for extended periods.

Question 23.
Do you consider the following things related to food? Put a (✔) mark against the ones you consider and (x) mark against those you don’t.
Answer:

• The places/markets from where you purchase fruits, vegetables, fish and meat are hygienic. (x)
• Vendors wear gloves and masks. (x)
• Food items are kept clean in the market. (✔)
• Food items are kept covered. (✔)
• Pure water is used for cooking. (✔)
• Knives, utensils, cutting board and food items are used after washing them thoroughly. (✔)
• Fruits, vegetables, fish, meat, etc., are cut only after washing. (✔)
• The prepared food is kept covered. (✔)
• Hands are washed using soap before serving and eating food. (✔)
• Clean plates are used for eating. (✔)
• Food is taken not longer after it is cooked. (✔)
• All members in the home take food together at a hygienic place. (✔)
• Leftovers are preserved, only if they can be used later. (✔)
• The place where food is served is cleaned up. (✔)

Question 24.
Let’s conduct a food fest at school considering all the criteria. What are the arrangements to be made. ‘
Answer:

• Items can be prepared individually or in groups
• Deciding the proposed dishes and their quality
• Listing of required food items and their procurement
• Safe cooking
• Arranging the dishes in hygienic and attractive way
• Cleaning activities after the conduct of food festival

Question 25.
Prepare a report after the conduct of the food fest and present it in the Science Club.
Answer:
Introduction
The Food Fest, organized by the Science Club, was a resounding success. The event aimed to
showcase the culinary creativity and scientific understanding of our members while promoting
healthy eating habits.
Highlights of the Event

• Food Demonstrations: Our members conducted engaging demonstrations on various cooking techniques, emphasizing the science behind food preparation. Topics included molecular gastronomy, fermentation, and food preservation.
• Healthy Recipe Contest: Participants were challenged to create innovative and nutritious
  recipes using locally sourced ingredients. The winning recipes were judged based on taste, presentation, and nutritional value.
• Food Science Trivia: A fun and interactive quiz was held to test participant’s knowledge of * food science facts and trivia.
• Food Sampling: Attendees had the opportunity to sample delicious and healthy dishes prepared by our members.

Key Takeaways

• The importance of food science: The event highlighted the scientific principles that underpin food preparation and preservation.
• Healthy eating habits: Participants learned about the benefits of incorporating nutritious foods into their diets.
• Culinary creativity: The food fest showcased the diverse and innovative culinary skills of our members.
• Community engagement: The event was a great opportunity to connect with the local community and promote science education.

Conclusion: The Food Fest was a successful event that not only showcased the talents of our members but also promoted healthy eating and scientific understanding. We look forward to organizing more such events in the future.

Safe Food Class 7 Notes Extra Questions and Answers

Question 1.
What are some common dishes in our diet?
Answer:
Common dishes include Rice, fish curry, Puttu, appam, Chicken curry, Prawn curry, Biriyani, Porotta, Payasam, Pickle, etc.

Question 2.
Where do we obtain the ingredients for our dishes?
Answer:
Ingredients are usually collected from shops, markets, and homes.

Question 3.
What is important to consider when preparing food?
Answer:
It’s important to ensure the quality of both the ingredients and the method of preparation to ensure the food is nutritious and safe.

Question 4.
What are the signs of fresh fish?
Answer:
Fresh fish has firm, fresh flesh, clear eyes, shiny gills, and no foul smell.

Question 5.
What are the signs of spoiled fish?
Answer:
Spoiled fish has depressed flesh on pressing, detached meat, green or dull gills, sunken eyes, and bad odours.

Question 6.
What factors should be considered while selecting milk and milk products?
Answer:
Factors to consider include the date of packing and expiry, damage to the packaging, proper sealing, refrigeration, brand logo, discolouration, quality of the source.

Question 7.
What are the details recorded on packets of food substances?
Answer:

• The sign indicating quality.
• The packing date and expiry date.
• The proportions of ingredients indicate.
• The names of manufacturers and maximum retail price (MRP).
• The signs indicating the use of vegetarian- non-vegetarian substances.

Question 8.
What are some common substances used to adulterate food items?
Answer:
Common adulterants include synthetic dyes, artificial flavours, preservatives, and cheaper substitutes for high- quality ingredients.

Question 9.
How can you test the purity of coconut oil?
Answer:
Fill a glass tumbler halfway with coconut oil and place it in the freezer for 30 minutes. If the coconut oil is pure, it will freeze completely. If adulterated with other oils, the adulterant will float on top in a liquid state.

Question 10.
What are the health risks associated with consuming adulterated food?
Answer:
Adulterated food can cause various health problems, such as allergies, digestive issues, and even long-term health complications.

Question 11.
A modern instrument which is used for keeping food items undamaged.
Answer:
Refrigerator

Question 12.
Certain food items, when dried well, do not decay. What could be the reason?
Answer:
When the food substance are dried the water content in it is lost. In this condition, microorganisms cannot act. Due to this the food substance exists undamaged.

Question 13.
How are the food items damaged?
Answer:
Food items are damaged due to the chemical changes taking place in food and the action of micro¬organisms in the food.

Question 14.

A. Vegetables in the fridge do not get damaged. But the vegetables get damaged when the fridge is not working. Why?
B. Write down any three other methods for food preservation.
Answer:
A. Food substances are kept in refrigerators to prevent decay. They do not get decayed because the microorganism in food are inactive at a very low temperature. When the temperature is inactive, . the microorganisms become active again.
B.

• Put it in salt solution
• Put it in sugar solution
• Buy food items that can be dried.

Question 15.
Salt and sugar used as preservatives. Why?
Answer:
As salt and sugar absorb water from plant and animal cells, the cell shrinks. The cytoplasm thus lost will lead to the death of microorganisms. Therefore, salt and sugar are used as food preservatives.

Question 16.
What types of food are commonly pasteurized?
Answer:
Milk, wine, and fruit juices are commonly pasteurized.

Question 17.
Why is food hygiene crucial for maintaining health?
Answer:
Food hygiene ensures that food is safe from harmful contaminants and prevents foodbome illnesses.

Question 18.
How should food be stpred after purchase?
Answer:
Store food at proper temperatures, in airtight containers or bags, and minimize exposure to air and moisture.

Safe Food Class 7 Notes

• Food provides us with the energy needed for different activities, supports our growth and body repair, maintains our health, and ensures proper functioning of our organs.

• To ensure safe food consumption, consider factors like the source, expiration date, and packaging of food items. Maintain proper hygiene during preparation and storage.

• We buy cooked food items and ingredients for cooking food items from shops, hotels and markets.

• We should ensure quality while selecting them.

• When choosing fish, look for firm, fresh flesh, clear eyes, shiny gills, and no foul smell—these indicate freshness.

• While selecting milk and milk products: Check the date of packing and expiry, Check for any
damage, Check whether it is properly sealed, Check whether the milk products are refrigerated to prevent spoilage.

• While selecting fruits and vegetables: Check for damage, Check for discolouration of the outer skin, It should be firm when touched, Check for the fresh smell.

• Addition of similar, cheap and poor quality substances to food items is called adulteration. Selling food items after the removal of its quality components and unauthorised addition of colours to food items to give the appearance of quality can also be branded as adulteration.

• Micro-organisms become inactive at very high and very low temperature. Moreover, micro¬organisms cannot be active in the absence of moisture. They cannot act on food items which are packed air tight.

• Salt absorbs water not only from the food items but also from the cells of the micro organisms present in them. Micro organisms get destroyed when their cells lose water. The same thing happens when food items are preserved in sugar solution.

• Pasteurisation is a method to prevent spoilage of milk. Heat milk to 70°C for 30 seconds and cool it to 10°C immediately. This sudden temperature difference leads to the rupturing of the cell membrane of the micro organisms.