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  • Lesson 9 Class 3 Cooking and Eating Habits, HOTS ANSWER KEY

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    rajivchaudhary98
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    This document contains 7 questions about cooking methods and food items. It asks the reader to identify true and false statements about cooking methods, match cooking methods to descriptions, identify cooking methods based on clues, give reasons for certain cooking methods being better than others, categorize food items under different cooking methods, and draw and name utensils used to make specific food items. The questions cover topics like direct vs indirect heating, benefits of steaming, why boiling milk was adopted, disadvantages of frying, and associating foods with preparation techniques and equipment.

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    lesson 9 class 3 cooking and eating habits, HOTS ANSWER KEY

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    This document contains 7 questions about cooking methods and food items. It asks the reader to identify true and false statements about cooking methods, match cooking methods to descriptions, identify cooking methods based on clues, give reasons for certain cooking methods being better than others, categorize food items under different cooking methods, and draw and name utensils used to make specific food items. The questions cover topics like direct vs indirect heating, benefits of steaming, why boiling milk was adopted, disadvantages of frying, and associating foods with preparation techniques and equipment.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    5 views3 pages

    Lesson 9 Class 3 Cooking and Eating Habits, HOTS ANSWER KEY

    Uploaded by

    rajivchaudhary98
    This document contains 7 questions about cooking methods and food items. It asks the reader to identify true and false statements about cooking methods, match cooking methods to descriptions, identify cooking methods based on clues, give reasons for certain cooking methods being better than others, categorize food items under different cooking methods, and draw and name utensils used to make specific food items. The questions cover topics like direct vs indirect heating, benefits of steaming, why boiling milk was adopted, disadvantages of frying, and associating foods with preparation techniques and equipment.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 3

    L- cooking and eating habits

    Extra questions
    Q1. Statement A: Direct heating is the oldest method of cooking.
    Statement B: Jalebis are made by direct heating over the flame.
    a) Statement A is true, B is false.
    b) Statement B is true, A is false.
    c) Both the statements are true.
    d) Both the statements are false.

    Q2. Match the following


    Column A Column B
    a) Chapattis Pressure cooker e
    b) Frying of pakodas Helps in conserving nutritive value d
    c) Baking Unhealthy cooking b
    d) Steaming Direct heating a
    e) Boiling Indirect heating c

    Q3. With the help of clues given, identify the method of cooking.
    a) Cooking in boiling water. BOILING
    b) Cooking food in oil. FRYING
    c) Cooking food in an oven without any oil. BAKING
    d) Cooking food by surrounding it with steam. STEAMING
    e) Cooking food by putting it directly over flame. DIRECT HEATING.
    Q4. Give reasons
    a) Steaming is one of the best method of cooking food.
    (i) Steaming shortens the duration of cooking.
    (ii) It helps in conserving nutritive value of the food.
    b) Early man started eating cooked food.
    Cooking made the food soft, tasty and easy to digest. Therefore, early man
    started eating cooked food.
    c) Milk is boiled before consuming.
    i) Boiling kills the germs that can spoil the milk.
    ii) it helps to preserve milk for a longer time.

    Q5. It is advisable to avoid fried food. Why?


    It is advisable to avoid fried food because frying is unhealthy method of cooking
    as it uses lots of oil.
    Q6. Categorise the following food items under different methods of cooking.

    Idli, pakoras, chappatis, eggs, rice, breads, dhokla, cakes, omelette, pulses, momos, paratha,
    French fries, potato, bhature, paneer curry, soup

    Boiling Frying Baking Steaming Direct


    heating
    Eggs Pakoras Breads Idli Chapattis
    Rice Omelette (shallow fry) Cake Dhokla Paneer curry
    Pulses Paratha (shallow fry) Momos
    Potato French fries
    Soup Bhature

    Q7. Draw and name the utensils used to make the following food item
    a) Pulao

    PRESSURE COOKER

    b) Idli sambar

    PRESSURE COOKER

    IDLI COOKER

    c) Chowmein

    WOK
    d) Aloo poori

    PRESSURE COOKER
    WOK

    d) Chappati

    GRIDDLE/ TAWA

    e) Maggie/ pasta

    WOK/ PAN

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