Regular practice with TS 6th Class Science Bits with Answers 1st Lesson Our Food improves students’ confidence and readiness for assessments and examinations.
TS 6th Class Science Bits 1st Lesson Our Food
Question 1.
These are common food items in our region as daily menu.
i) rice
ii) dal
iii) vegetables
iv) meat
v) palav
A) i, ii, iv
B) i, ii, iii
C) ii, iii, iv
D) iii, iv, v
Answer:
B) i, ii, iii
Question 2.
The following parts of the plant are widely used in food preparation
A) leaves
B) seeds
C) A and B
D) flowers
Answer:
C) A and B
Question 3.
Example of mineral source ( )
A) peanuts
B) rice
C) wheat
D) salt
Answer:
D) salt
Question 4.
Your mother adds the following ingredients for smell while cooking biryani
A) Dal-Chilli powder
B) Onions – Dal
C) Cloves – Cardamom
D) Salt-Chilli powder
Answer:
C) Cloves – Cardamom
Question 5.
We should daily eat a banana as it is rich in
A) Magnesium
B) Potassium
C) Iron
D) Calcium
Answer:
B) Potassium
Question 6.
Example of dry fruits
A) palmyrah fruit
B) cashew nut
C) apple
D) drumstick
Answer:
B) cashew nut
Question 7.
The part of cabbage used to eat:
A) Leaf
B) Root
C) Flower
D) Plant
Answer:
A) Leaf
Question 8.
Which of the following is not a condiment?
A) Ilaichi
B) Cinnamon
C) Jaggery
D) Cloves
Answer:
C) Jaggery
Question 9.
Cardamom, cloves and pepper are called
A) Condiments
B) Ingredients
C) Dry fruits
D) Minerals
Answer:
A) Condiments
Question 10.
Identify the part of carrot that we eat
A) Stem
B) Root
C) Leaves
D) Flowers
Answer:
B) Root
Question 11.
“Adding salt” is a type of preservation to preserve the
A) Pickles
B) Rice
C) Fruit salad
D) Jam
Answer:
A) Pickles
Question 12.
Edible part of drumstick plant.
A) Roots
B) Stem
C) Seeds & leaves
D) Leaves
Answer:
C) Seeds & leaves
Question 13.
Example of sugandha dravyalu (condiments).
A) Ilaichi
B) Cashew nuts
C) Almonds
D) Kismis
Answer:
A) Ilaichi
Question 14.
Cardamom and cloves are
A) Minerals
B) Spices
C) Pulses
D) Dry fruits
Answer:
B) Spices
Question 15.
The following food items are the common in daily menu in Andhra Pradesh
A) rice
B) dal
C) vegetables
D) above all
Answer:
D) above all
Question 16.
Wheat is produced more than rice in this state.
A) Rajasthan
B) Kerala
C) Andhra Pradesh
D) Kurnool
Answer:
A) Rajasthan
Question 17.
The flower of the following plants can be taken as food
A) Cabbage
B) Cauliflower
C) Cornflour
D) Coriander
Answer:
B) Cauliflower
Question 18.
Beetroots are high in levels
A) Proteins
B) Vitamins
C) Carbohydrates
D) Minerals
Answer:
C) Carbohydrates
Question 19.
The following is obtained from plant
A) Egg
B) Salt
C) Meat
D) Honey
Answer:
D) Honey
Question 20.
We use this as staple food.
A) rice
B) wheat
C) bajra
D) jute
Answer:
A) rice
Question 21.
Methods of preparing food
A) Boiling
B) Steaming
C) Fermentation
D) Above all
Answer:
D) Above all
Question 22.
Tomatoes are an excellent source of vitamin.
A) C
B) A
C) D
D) B
Answer:
A) C
Question 23.
The stem of the plant used as food
A) Carrot
B) Mustard
C) Asafoetida
D) Sugarcane
Answer:
D) Sugarcane
Question 24.
Good example of items which are preserved with sugar
A) jams
B) dal
C) flower
D) roots
Answer:
A) jams
Question 25.
The following preservatives are used to make pickle
A) Salt-water
B) Turmeric – cloves
C) Salt – oil
D) Water – turmeric
Answer:
C) Salt – oil
Question 26.
We need several to cook different types of food.
A) tools
B) ingredients
C) chemicals
D) powders
Answer:
B) ingredients
Question 27.
Making different types of designs and decorations with vegetables
A) Shaping
B) Carving
C) Canning
D) Drying
Answer:
B) Carving
Question 28.
Example of the food materials that are preserved by drying.
A) fish
B) dates
C) grapes
D) all
Answer:
D) all
Question 29.
What are the food products obtained from Hen and Emu?
A) Milk
B) Meat
C) Eggs
D) B & C
Answer:
D) B & C
Question 30.
Dry fruit
A) Almond
B) Dalchini
C) Lavang
D) Pepper
Answer:
A) Almond
Question 31.
One of the following is not used for preparing upma
A) Ravva
B) Taalimpu dinusulu
C) Tomato
D) Rice
Answer:
D) Rice
Question 32.
The taste of food depends on
A) ingredients
B) method of preparation
C) cultural practices of the region
D) above all
Answer:
D) above all
Question 33.
Find out dry fruits from the following
A) Almond, ilaichi, pepper
B) Cashew nuts, kismis, almond
C) Biyani leaves, ilaichi, daichini
D) Almond, ilaichi, cashew nuts
Answer:
B) Cashew nuts, kismis, almond
Question 34.
Read the following statements
a) We use condiments in biryani preparation
b) Condiments are grown in some places only
A) a & b are correct
B) a is correct b is wrong
C) bis correct a is wrong
D) a & b are wrong
Answer:
A) a & b are correct
Question 35.
This animal is not used as meat.
1. Goat, 2. Dog, 3. Sheep, 4. Fish
A) 2
B) 1
C) 3
D) 4
Answer:
A) 2
Question 36.
Match the following
1. Boiling — a) Prawn
2. Roasting — b) Idly
3. Fermentation — c) Eggs
A) 1-a, 2-b, 3-c
B) 1-b, 2-c, 3-a
C) 1-c, 2-a, 3-b
D) 1-c, 2-b, 3-a
Answer:
C) 1-c, 2-a, 3-b
Question 37.
Eatable part in groundnut?
A) Stem
B) Leaves
C) Seeds
D) Leaves & Seeds
Answer:
C) Seeds
Question 38.
If rice is meant for Telugu people what is important for North Indian states?
A) Roti
B) Chapathi
C) A & B
D) Pulav
Answer:
C) A & B
Question 39.
Find out the source of each ingredient. If it is a plant (P) mark. (or) Animal (A) (or) Something else (E).
| Ingredient | P (or) A (or) E |
| 1. Honey | |
| 2. Chips | |
| 3. Salts |
A) 1-P, 2-A, 3-E
B) 1-A & P,2-P, 3-E
C) 1-E, 2-P, 3A
D)1-P, 2-E, 3-A
Answer:
B) 1-A & P,2-P, 3-E
Question 40.
Match the following
1. Fenugreek — a) root
2. Sugarcane — b) leaves & seeds
3. Carrot — c) stem
A) 1-b, 2-c, 3-a
B) 1-a, 2-c, 3-b
C) 1-a, 2-b, 3-c
D) 1-c, 2-b, 3-a
Answer:
A) 1-b, 2-c, 3-a
Question 41.
Read the following statements
a) Potatoes and eggs are cooked by steaming
b) Potatoes and eggs are prepared as curry
A) both ‘a’ and ‘b’ are true
B) ‘a’ is false, ‘b’ is true
C) ‘a’ is true, ‘b’ is false
D) both ‘a’ and ‘b’ are false
Answer:
A) both ‘a’ and ‘b’ are true
Question 42.
One of the following is not a leafy vegetable.
A) Spinach
B) Coriander
C) Cabbage
D) Garlic
Answer:
D) Garlic
Question 43.
What would happen If certain types of foods are not preserved carefully?
A) They will spoil
B) We can’t obtain them all the seasons
C) They will become toxic
D) All the above
Answer:
D) All the above
Question 44.
The following relevant question will be asked by you on ingredients for tomato curry
A) How do we use ingredients for curry?
B) Where shall we grow the tomatoes?
C) Is the curry very tasty?
D) What are the ingredients used for sambar?
Answer:
A) How do we use ingredients for curry?
Question 45.
Find the odd one out.
A) Pepper
B) Ilaichi
C) Cashew
D) Daichini
Answer:
C) Cashew
Question 46.
Find the mis-matched pair
| Plant | Eating part |
| A) Onion | Bulb (leaves) |
| B) Cabbage | Leaves |
| C) Asafoetida | Root |
| D) Carrot | Root |
Answer:
C.
Question 47.
Carrot can be eaten with or without cooking and tomato can be eaten cooking. ( )
A) only after
B) with or without
C) mild
D) steam
Answer:
B) with or without
Question 48.
If you want to eat plant origin food what will you take?
A) tomato
B) brinjal
C) carrot
D) all
Answer:
D) all
Question 49.
If you like jaggery or sugar, through which food item you can take them?
A) Kheer
B) Biryani
C) Veg. soup
D) Above all
Answer:
A) Kheer
Question 50.
Chicken is cooked as
A) fry
B) curry
C) roast
D) all the above
Answer:
D) all the above
Question 51.
What can you prepare from egg?
A) omelette
B) egg fry
C) egg soup and curry
D) all the above
Answer:
D) all the above
Question 52.
For making idly dough is followed by eating.
A) fermented
B) steamed
C) stored
D) cooked
Answer:
Answer:
B) steamed
Question 53.
The following plants are found in Ravi’s kitchen garden.
i) Mustard
ii) Gongoora
iii) Amaranth
iv) Spinach
Find the leafy vegetables:
A) i, ii
B) ii, iii, iv
C) i, iii
D) i, ii
Answer:
B) ii, iii, iv
Question 54.
Find the odd one out.
Based on the required veg and non-veg ingredients.
A) Payasam
B) Dum-biryani
C) Pallikarani
D) Pulihora
Answer:
B) Dum-biryani
Question 55.
Among these which of the following food items is prepared by means of steaming and fermentation.( )
A) Chapathi
B) Idly
C) Upma
D) Puri
Answer:
B) Idly
Question 56.
The food material prepared by fermentation
A) Upma
B) Poori
C) Chips
D) Dosa
Answer:
D) Dosa
Question 57.
If you are given wheat flour what food Items can be prepared by you?
A) Biscuits
B) Chapathi
C) Roti
D) All ( )
Answer:
D) All
Question 58.
What will you use to prepare jam?
A) Sugar syrup
B) Honey
C) A or B
D) Salt
Answer:
C) A or B
Question 59.
Arrange the correct sequence of procedure in the preparation of tomato curry.
1) Clean the vegetables
2) Adding salt
3) Chilli powder and turmeric
4) Pouring oil
5) Chopping vegetables
A) 1, 2, 3, 4, 5
B) 1, 5, 4, 3, 2
C) 5, 4, 3, 2, 1
D) 2, 3, 1, 4, 5
Answer:
B) 1, 5, 4, 3, 2
Question 60.
Generally what method do you follow to cook potato chips and fish?
A) Fry
B) Fermentation
C) Boiling
D) B & C
Answer:
A) Fry
Question 61.
What will you collect from Fenugreek for food preparation?
A) Leaves
B) Seeds
C) A & B
D) Roots
Answer:
C) A & B
Question 62.
One of the following is not a food preparation method?
A) Boiling
B) Steaming
C) Fermentation
D) Drying
Answer:
D) Drying
Question 63.
For making upma what do you use?
A) upma ravva & oil
B) water
C) taalimpu dinusulu
D) all the above
Answer:
D) all the above
Question 64.
Which of the following food material is preserved by drying
A) Pickles
B) Fish
C) Idly
D) Eggs
Answer:
B) Fish
Question 65.
The method used for perparation of idly.
A) Boiling
B) Steaming
C) Roasting
D) Fermentation
Answer:
B) Steaming
Question 66.
Read the table:
| Name of the student | Food eaten |
| Kiran | Rice, dal, milk, vegetables, jam, idly, bread |
| Neelima | Biryani, chilli chutney, roti |
Who eats regular food items?
A) Neelima
B) Kiran
C) Both Kiran and Neelima
D) We cant say
Answer:
B) Kiran
Question 67.
The following ingredients is used for preservation of pickels
A) Sugar
B) Salt
C) Spices
D) Water
Answer:
B) Salt
Question 68.
When do people of Andhra Pradesh eat a larger variety of food?
A) Regularly
B) On special occasions
C) In alternative das
D) A.P. people dislike it
Answer:
B) On special occasions
Question 69.
Some of the following are not famous crops in Rajasthan.
i) bajra
ii) maize
iii) rice
iv) wheat
A) i & ii
B) iv
C) iii
D) ii & iv
Answer:
C) iii
Question 70.
Observe the following table and identify which one of the following set is not correct.
| S. No. | Materials | Types of preservation |
| i | Fish | Smoking |
| ii | Pickle | Adding salt |
| iii | Jam | Adding sugar |
| iv | Meat | Soaking in water |
A) i
B) ii
C) iii
D) iv
Answer:
D) iv
Question 71.
In coastal areas the common method for preservation of fish.
A) Smoking
B) Fermentation
C) Hydrogenation
D) Mobilization
Answer:
A) Smoking
Question 72.
Read the following lines. Answer the questions.
When you purchase any food item in the market, don’t forget to read about its ingredients and manufacturing date. What should we observe before purchasing a packed food item in the market?
A) Date of manufacturing and ingredients
B) Type of packet
C) Date of eating
D) A & C
Answer:
A) Date of manufacturing and ingredients
Question 73.
What preservative methods are followed by your mother at home to store different food materials?
A) Drying, Salting, Canning etc.
B) Frying, Cooking, Canning etc.
C) Cooking, Fermenting, Deep frying etc.
D) Salting, Frying, Cooking etc.
Answer:
A) Drying, Salting, Canning etc.
Question 74.
Read the following lines and answer the question.
If you observe carefully you will notice that there are a number of sources from which we get different kinds of food. Table salt is a mineral and obtained from
A) the plants
B) the sea
C) the animals
D) All of these
Answer:
B) the sea
Question 75.
Which of the following is not a root vegetable?
Answer:
C.
Question 76.
Give an example for animal present in ‘B’
A) Hen
B) Duck
C) Goat
D) Rabbit
Answer:
C) Goat
Question 77.
Identify the spice given in the diagram.
A) Ilaichi
B) Cashew
C) Almond
D) Clove
Answer:
D) Clove
Question 78.
Meat and egg giving animals come under
A) 1
B) 3
C) 2
D) 1 & 3
Answer:
B) 3
Question 79.
Taste of food is based on its
A) Serving
B) Carving
C) Ingredients
D) Preservation
Answer:
C) Ingredients
Question 80.
Which of the following is not a dry fruit?
A) Cashew
B) Cinnamon
C) Almond
D) Kismis
Answer:
B) Cinnamon
Question 81.
We take food for our
A) Health and energy
B) Body growth
C) Satisfaction
D) A & B
Answer:
D) A & B
Question 82.
What is the common food item that is grown in our area?
A) Wheat
B) Maize
C) Rice / Paddy
D) A & B
Answer:
C) Rice / Paddy
Question 83.
What should we do before eating packaged food item
A) We should see date of manufacturing
B) We should find out date of expiry of food
C) Whether it is government certified food
D) Above all
Answer:
D) Above all
Question 84.
Find out the wrong pair
A) Chapathi – Steaming
B) Fish-Fry
C) Dosa – Fry on pan
D) Chicken – Fry / Curry
Answer:
A) Chapathi – Steaming
Question 85.
The following food material are not to be fermented
A) Dosa flour
B) idli ravva
C) Pun
D) Baking item
Answer:
C) Pun
Question 86.
Why should we check date of manufacturing and ingredients written on the packed food item before purchasing from the market?
A) Out – dated food spoils our health
B) Packet will he sold again
C) It is a good idea to sell everywhere
D) Out-dated food is good for health
Answer:
A) Out – dated food spoils our health
Question 87.
Why do farmers store the rice after it is harvested?
A) To protect from pests
B) To be used whenever they are needed
C) To keep the rice fresh for so long
D) All the above
Answer:
D) All the above
Question 88.
We should make a habit of eating all varieties of vegetable food items. This makes us
A) weak and feeble
B) weak and unhealthy
C) strong and energetic
D) strong and unhealthy
Answer:
C) strong and energetic
Question 89.
The following ones are used for preservation while making pickles.
A) salt and water
B) turmeric powder and ilaichi
C) salt and turmeric powder
D) water and turmeric powder
Answer:
C) salt and turmeric powder