NCERT Solutions for Class 5 Our Wondrous World Chapter 3 The Mystery of Food

NCERT Solutions Class 5 Our Wondrous World Chapter 3 The Mystery of Food (2025-26)

1. Think (Page 42)

Have you ever had an upset stomach? Do you know what could have caused it? What could happen if spoiled food is eaten by mistake? If yes, what did you do to get well? Share your experiences with the class.

Answer: Yes, I have had an upset stomach. It can be caused by eating spoiled or unhygienic food. If spoiled food is eaten, it can cause stomach ache, vomiting, or diarrhea. I drank plenty of water, ate curd, and rested until I felt better.

2. Write (Page 42)

Why do you think food gets spoiled?

Answer: Food gets spoiled due to the growth of microbes such as bacteria and fungi. They need moisture, air, and the right temperature to grow. When these conditions are present, microbes multiply and cause food to smell bad, change colour, and become unsafe to eat.

3. Write (Page 44)

What other things are dried so that they remain unspoilt throughout the year?

Answer: Chillis, papad, fish, pulses, coriander, turmeric, and amla are some food items that are dried so they can be stored and used throughout the year without spoiling.

4. Activity 1 (Page 44)

What items can be made from mangoes to enjoy them for longer durations? Write their names in the space given below.

Answer: Aam papad, pickles, mango jam, dried mango slices, mango chutney, and mango squash are items made from mangoes to enjoy them longer.

5. Activity 2 (Page 45)

Take a tomato and cut it into slices. Put the slices of tomatoes on a tray and place it on the window where the sunlight comes through. What changes did you observe in the fruit? Can you think of a way to preserve items like tomato?

Answer: The tomato slices lose moisture and become dry and shriveled. Drying removes water and helps preserve the tomatoes. Sun-drying or making tomato puree and storing in airtight containers are good ways to preserve tomatoes.

6. Discuss (Page 45)

What would happen to this pickle if no oil had been added?

Answer: If oil is not added to the pickle, air and moisture can enter, allowing the growth of microbes. This can spoil the pickle quickly, cause a foul smell, and make it unfit for consumption.

7. Write (Page 46)

Why does butter need refrigeration and ghee does not? Hint: Find out how butter and ghee are made at home.

Answer: Butter contains water, which can allow microbes to grow, so it needs refrigeration. Ghee is made by heating butter to remove water, so it is pure fat and does not spoil easily, so it does not need refrigeration.

8. Activity 3 (Page 46)

Find out about food preservation practices at your family by asking the elders at home. Write at least one such practice.

Answer: My family dries seasonal vegetables like pumpkin and greens under the sun and stores them in airtight containers to use throughout the year.

9. Write (Page 47)

How are Idlis made? Disha watched her mother make idlis at home. Can you find out how idlis are made? Is there something that makes the idli batter fluffy? Do you know what it is?

Answer: Idlis are made by soaking rice and urad dal, grinding them, and fermenting the batter. Fermentation by good microbes makes the batter fluffy and soft, helping the idlis to rise when steamed.

10. Think (Page 48)

Did you ever have an upset stomach, vomiting or indigestion? Did you use any home remedies? Write about the home remedy given to you. Have your parents given you curd or some product like buttermilk made from it, for an upset stomach.

Answer: Yes, I had indigestion after eating outside food. My mother gave me curd with rice, which helped me feel better. Curd has good microbes that aid digestion.

11. Activity 4 (Page 49)

Do you ever accompany your elders for buying vegetables and fruits? During such visits, observe how elders select fruits and vegetables in the market. Write one thing that you learnt from your shopping trip and write it as a Finding #9, the way Disha would write.

Answer: I learned that fresh fruits and vegetables are selected by checking their colour, firmness, and absence of spots or damage.

12. Write (Page 50)

Name three seasonal fruits or vegetables of your region. For example, amla in winter and jamun in summer.

Answer: Examples: Watermelon (summer), orange (winter), mango (summer). You may write local seasonal fruits or vegetables found in your region.

13. Activity 5 (Page 50)

When you eat, try chewing each item properly till it breaks down into smaller pieces and then into mush. Which teeth did you use to cut and chew? Look at the diagram given on the next page and name them.

Answer: I used the incisors to cut the food, canines to tear, premolars to crush, and molars to grind the food before swallowing.

14. Write (Page 53)

How can you avoid choking?

Answer: By eating slowly, taking small bites, chewing food properly before swallowing, and not talking or laughing with food in the mouth, we can avoid choking.

15. Let Us Reflect (Pages 53-54)

1. Why do some food items last for weeks and others spoil in just a few days?

Answer: Some foods spoil quickly because they contain more water and are prone to attack by microbes. Foods preserved by drying, adding salt, sugar, or oil last longer as microbes cannot grow in absence of moisture, air, or suitable conditions.

2. You are going on a field trip for two days. List five food items you will carry. How will you keep them from getting spoiled?

Answer: I will carry biscuits, roasted namkeen, dry fruits, fruits like apples or bananas, and sandwiches. I will pack them in airtight containers and avoid foods with high moisture content to prevent spoilage.

3. What if food cannot be preserved? Imagine a world without food preservation and discuss the consequences.

Answer: If food could not be preserved, much of it would spoil quickly, leading to more wastage and difficulty in storing food for long periods. It would be hard to enjoy seasonal foods year-round, and there could be food shortages.

16. Match the following

Which method is used to preserve the following food items (A) to make the final product (B).

Food Spoilage and Preservation in Everyday Life

Learning about food spoilage and preservation helps students make better choices for health and hygiene. Understanding why food gets spoiled and how to keep it safe supports better eating habits and reduces waste in daily life.

This NCERT Class 5 EVS chapter explains how microbes affect food and introduces simple preservation methods. By exploring sun-drying, pickling, refrigeration, and other techniques, learners gain practical knowledge useful at home and school.

Regular revision of NCERT exercise-based answers sharpens your understanding and boosts exam confidence. Remember to practice question-based learning for better scores, and always maintain healthy food hygiene for overall well-being.