S.C.E.R.T.
TELANGANA
SCIENCE TEXT BOOK
CHAPTER :-1 OUR FOOD.
PAGE
NO .1
IF ANYONE ASKS YOU ABOUT YOUR
FAVOURITE FOOD ITEM, WHAT WILL YOU ANSWER? THE LIST MAY INCLUDE SEVERAL THINGS
LIKE LADDU, BIRYANI, IDLI - SAMBAR, PULIHORA, CHEESE, DAAL, BRINJAL CURRY AND
SO ON. BUT IF YOU ARE ASKED ABOUT THE COMPONENTS, THEIR SOURCES, AND HOW THEY
HAVE BEEN COOKED THEN IT MAY BE DIFFICULT FOR YOU TO ANSWER. GENERALLY, WE TAKE
INTEREST IN EATING FOOD AND DON'T BOTHER ABOUT OTHER THINGS LIKE WHAT MATERIAL
WE NEED TO PREPARE BRINJAL CURRY OR BIRYANI. HOW CAN IDLI BE MADE SOFT. WE TAKE
FOOD FOR OUR HEALTH AND ENERGY. BUT WE SHOULD ALSO KNOW THE MATERIALS REQUIRED
FOR PREPARING THE FOOD WE EAT. THIS TYPE OF INFORMATION IS VERY IMPORTANT. SO
WE WILL DISCUSS ABOUT THE INGREDIENTS, PROCESSING AND SOURCES OF FOOD IN DETAIL
IN THIS CHAPTER.
PAGER .2
ACTIVITY 1
FINDING VARIETY IN OUR FOOD
EVERYDAY WE EAT DIFFERENT TYPES OF
FOOD FROM MORNING TO NIGHT. WHAT DID YOU EAT YESTERDAY? MAKE A LIST. ALSO
DISCUSS WITH YOUR FRIENDS AND COLLECT INFORMATION ABOUT WHAT FOOD THEY HAD
EATEN YESTERDAY. RECORD THE INFORMATION IN TABULAR FORM.
ARE THERE ANY COMMON FOOD ITEMS IN
THE LIST OF YOUR AND YOUR FRIENDS'?
COUNT THE NUMBER OF FOOD VARIETIES
YOU HAVE LISTED IN THE TABLE.
DO ALL THE STUDENTS EAT THE SAME
TYPE OF FOOD ITEMS?
WHAT FOOD IS SERVED IN YOUR SCHOOL
AT MIDDAY MEALS?
WHEAT DIFFERENT TYPES OF FOOD
MATERIALS DAILY BUT SOME FOOD ITEMS LIKE RICE DAL AND VEGETABLES ARE COMMON IN
OUR DAILY MENU IN LARGE PARTS OF TELANGANA. ON SPECIAL OCCASIONS WE EAT A LARGE
VARIETY OF FOOD
FOOD INGREDIENTS ACTIVITY 2
MANY THINGS ARE NEEDED TO PREPARE
FOOD.
SHRINIVAS WANTS TO EAT SOMETHING
SPECIAL ON SUNDAY. HE ASKED HIS MOTHER TO MAKE BIRYANI. SRINIVAS WANTED TO HELP
HIS MOTHER. HIS MOTHER ASKED HIM TO PREPARE A LIST OF MATERIALS WHICH WOULD BE
REQUIRED TO MAKE BIRYANI. HERE IS THE LIST MADE BY SRINIVAS- RICE JEERA TOMATO
POTATO ONION ETC. HELP SRINIVAS IF HE HAD MISSED ANY MATERIAL AND COMPLETE THE
LIST.
SRINIVAS WAS SURPRISED, WHILE
COOKING BOILED RICE WE NEED IT ONLY TWO MATERIALS...
PAGE 3
RAW RICE AND WATER. BUT FOR MAKING
BIRYANI WE NEED MANY MATERIALS.
TO MAKE DIFFERENT KINDS OF FOOD WE
NEED DIFFERENT MATERIALS. THESE MATERIALS WHICH ARE REQUIRED TO PREPARE FOOD
ARE KNOWN AS INGREDIENTS.
LIST OUT SOME FOOD ITEMS YOU LIKE
TO EAT AND TRY TO FIND OUT WHAT INGREDIENTS ARE USED TO PREPARE THEM.
INGREDIENTS OF SOME FOOD ITEMS:
PAYASAM
CHICKEN CURRY
PALLI KARAM
WHEN YOU PURCHASE PACKED FOOD,
BISCUITS OR ANY COOL DRINK YOU WILL FIND THEIR INGREDIENTS WRITTEN ON THEIR
PACKETS. HAVE YOU EVER THOUGHT FROM WHERE DO THESE INGREDIENTS COME? YES, IT
WILL BE EASY FOR YOU TO SAY THAT WE GET VEGETABLES AND FRUITS FROM PLANTS;
EGGS, MILK, MEAT FROM ANIMALS. IS THERE ANY OTHER SOURCE YOU CAN THINK OF? SOME
INGREDIENTS HAVE BEEN LISTED BELOW. FIND OUT THE SOURCES OF EACH INGREDIENT.
IF IT IS A PLANT MARK 'P'
AUR AN ANIMAL 'A'
ARE SOMETHING ELSE 'O'
PAGE 4.
NAME THE PLANT OR ANIMAL. ALSO YOU
CAN TAKE THE HELP OF YOUR FRIENDS OR ELDERS.
WHO GIVES US FOOD?
INGREDIENTS / PLANT, ANIMAL,
OTHERS/NAME OF PLANT OR ANIMAL.
COOKING OIL.
HONEY.
CHIPS.
TURMERIC POWDER.
SALT.
DOUGH.
MEAT.
RICE.
EGGS.
SUGAR.
PEANUTS.
TRY TO ENRICH THIS LIST AS MUCH AS
YOU CAN. YOU WILL FIND THAT FROM ANIMALS, WE GET MILK, EGG AND MEAT. IF YOU
OBSERVE CAREFULLY YOU WILL NOTICE THAT THERE ARE A NUMBER OF ANIMALS FROM WHICH
WE GET DIFFERENT KINDS OF FOOD. GOATS AND SHEEP GIVE US MEAT, HENS AND ROOSTERS
ARE USED AS MEAT (CHICKEN). CAN YOU ELABORATE THIS LIST? IN PLANTS WE EAT
DIFFERENT PARTS LIKE LEAF OF SPINACH AND CORIANDER PLANTS. FLOWER OF
CAULIFLOWER PLANT. FRUITS OF TOMATO AND DRUMSTICK PLANT. YOU MAY BE HAVING SOME
DOUBTS ABOUT THE SALT. IT IS A MINERAL OBTAINED FROM THE SEA. IN LATER CLASSES
YOU WILL LEARN ABOUT THE COMPONENTS OF FOOD. CAN YOU IDENTIFY WHICH PART OF THE
PLANT IS EATEN BY US IN THE GIVEN TABLE? YOU CAN ALSO DISCUSS WITH YOUR
FRIENDS.
WE GET VARIETIES OF FOOD MATERIALS
FROM PLANTS
IN SOME PLANTS WE EAT ONLY SOME
PARTS AS FOOD.
WE TAKE ENTIRE PLANT AS FOOD.
PAGE.5
DO YOU KNOW?
TO MAKE BIRYANI OR KHEER WE USE
DIFFERENT TYPES OF INGREDIENTS SUCH AS ILAYACHI (CARDAMOM), LAVANG (CLOVE),
DALCHINI (CINNAMON), BIRYANI LEAVES, PEPPER ETC. THEY ARE CALLED CONDIMENTS OR
SUGANDHA DRAVYALU OR FRAGRANT MATERIAL.
CASHEW NUTS, ALMONDS, KISMIS,
DRIED GRAPES, ETC ARE ALSO USED. THESE ARE DRY FRUITS. CONDIMENTS AND DRY
FRUITS GROW IN PARTICULAR PLACES ONLY. THEY ARE NOT AVAILABLE IN LARGE
QUANTITIES. THEY ARE EXPENSIVE.
NOW LOOK AT TABLE 4 AND TRY TO
FILL IT AS SHOWN.
NAME OF THE PLANT / PARTS WE
EAT...
FENUGREEK (MENTHULU) LEAVES AND
SEEDS.
MUSTARD (AAVALU)-
SUGAR CANE-
CARROT-
ONION-
CABBAGE-
ASAFOETIDA INGUVA-
WHICH PARTS OF THE PLANT DO WE GENERALLY USE?
DO WE ALSO USE FLOWERS AS FOOD?
WHICH PLANTS ARE THESE?
IS THERE ANY PLANT OF WHICH WHOLE PLANT OF IT CAN BE EATEN?
WE USE VARIOUS PARTS OF PLANTS FOR OUR FOOD. LEAVES ROOTS SEEDS
ROOTS OF PLANTS ARE WIDELY USED. WHEREAS STEMS AND FLOWERS ARE NOT SO WIDELY
USED. WE NEED SEVERAL INGREDIENTS TO COOK DIFFERENT TYPES OF FOOD. WHATEVER MAY
BE SOURCE OF INGREDIENTS- PLANTS, ANIMALS OR MINERALS WE USE SOME IN PLENTY BUT
OTHERS ARE NEEDED IN ONLY SMALL QUANTITIES WHY IS IT SO?
HOW PEOPLE DEVELOP FOOD HABITS?
PEOPLE LIVING IN ONE REGION USUALLY SHARE COMMON FOOD HABITS.
YOU MIGHT HAVE SEEN PADDY FIELDS NEAR YOUR VILLAGE. IN OUR STATE GEOGRAPHICAL
AND CLIMATIC CONDITIONS ARE MORE SUITABLE FOR GROWING PADDY. SO WE PRODUCE MORE
RICE. IN WHICH DISTRICTS OF OUR STATE IS PADDY GROWN WIDELY? EVEN THOUGH FARMERS GROW VARIOUS TYPES OF
FOOD CROPS WHICH GENERALLY USE RICE AS STAPLE FOOD. A VARIETY OF FOOD ITEMS ARE
MADE USING RICE IN THE FORM OF RAVA ARE FLOUR. MAKE A LIST OF THOSE ITEMS WE
AET MORE RICE AND RICE PRODUCTS AS COMPARED TO OTHER CERIALS LIKE WHEAT OR
MAIZE. BUT IN RAJASTHAN BAJRA AND WHEAT IS PRODUCED MORE THAN RICE. SO THE MAIN
FOOD IN RAJASTHAN IS CHAPATI OR ROTI
MANY TIMES WE HEAR PEOPLE SAYING THAT ‘I LIKE THIS CURRY’ ‘I
DON'T LIKE THAT’ ‘THIS IS NOT A GOOD FOOD HABIT’. YOU SHOULD MAKE A HABIT OF
EATING ALL VARIETIES OF VEGETABLE FOOD ITEMS THIS MAKES YOU STRONG AND
ENERGETIC.
DIFFERENT METHODS OF PREPARING FOOD:
PREPARING FOOD IS AN EXTREMELY IMPORTANT ART AND ESSENTIAL FOR
LIFE. THERE ARE MANY WAYS OF PREPARING FOOD. RICE IS BOILED. BUT IDLI IS NOT
MADE IN THE SAME MANNER. (FOR MAKING IDLI RICE AND DAL ARE FERMENTED, FOLLOWED
BY STEAMING). POTATO CHIPS ARE FRIED IN OIL.
SOME PROCESSES HAVE BEEN MENTIONED IN THE TABLE 5 FILL IN THE
FOOD ITEMS
PROCESSES INVOLVED IN MAKING
METHOD OF PREPARING FOOD---FOOD ITEMS.
BOILING-..............
STEAMING-................
FERMENTATION-............
ROASTING- PEANUTS
DEEP RISING- PAKODI, PURI
PAGE.7
SHALLOW FRYING- CHICKEN FISH
CHOPPING AND MIXING-.........
CUTTING AND MIXING-................
IN THE ABOVE LIST, YOU CAN ALSO
ADD MANY OTHER METHODS OF COOKING WHICH YOU KNOW. DON'T FORGET TO ADD THE FOOD
ITEMS PREPARED BY THIS METHOD.
TASTY FOOD:
WE USUALLY SAVE FOOD IS TASTY. BUT
HOW DOES THE FOOD GET ITS TASTE? THE TASTE OF FOOD DEPENDS ON ITS INGREDIENTS,
METHOD OF PREPARATION AND OUR CULTURAL HABITS. DO YOU KNOW THE METHOD OF
PREPARATION OF ANY FOOD ITEM?
JOSEPH KNOWS HOW TO MAKE TOMATO
CURRY LISTEN TO HIM…
‘’I LIKE TOMATO CURRY. I'VE LEARNT
HOW TO MAKE IT FROM MY FATHER. TO PREPARE IT WE NEED 2 TOMATOES, 1 ONION, 2
GREEN CHILLIES, 1 RED CHILLI, TURMERIC POWDER, SALT, OIL, MUSTARD, SEEDS, BLACK
GRAM AND JEERA.
FIRST OF ALL CLEAN ALL THE
VEGETABLES IN WATER AND CHOP THEM INTO PIECES. PLACE A PAN ON THE FLAME. POUR 3
SPOONS OF OIL. WHEN OIL BECOMES HOT PUT ONE SPOON FULL OF MUSTARD BLACK GRAM
AND JEERA. THEN ADD GREEN AND RED CHILLI PIECES. AND PUT A PINCH OF TURMERIC
POWDER. HALF A MINUTE LATER ADD PIECES OF ONION AND TOMATO. THEN ADD SOME SALT
AND CLOSE THE LID. AFTER 5 MINUTES THE TASTY CURRY IS READY
ACTIVITY 3
LET US COOK WHAT IS YOUR FAVOURITE
COOKED FOOD? FIND OUT HOW IT IS PREPARED? WRITE THE RECIPE IN YOUR NOTEBOOK.
PAGE
8
PRESERVATION
OF FOOD
THE DISCUSSION ABOUT FOOD WILL BE
INCOMPLETE UNLESS WE TALK ABOUT FOOD PRESERVATION. HOW DO FARMERS PROTECT RICE
FROM PESTS AND STORE IT AFTER IT IS HARVESTED? HOW IS RICE STORED IN YOUR HOME?
WHY DOES CURRY GET SPOILT WHEN KEPT OUT FOR A COUPLE OF DAYS, BUT PICKLE STAY
FRESH FOR SO LONG? IT'S ONLY BECAUSE OF PRESERVATION. FOR PRESERVING CERTAIN
FOOD ITEMS THEY ARE SALTED AND DRIED. IN CERTAIN AREAS DRIED FISH IS COMMONLY
USED. VEGETABLES AND MEAT ARE DRIED AND ALSO PICKLED.
TRY TO FIND OUT HOW VEGETABLES ARE
PICKLED AT HOME?
FIND OUT THE INGREDIENTS THAT HELP
TO PRESERVE VEGETABLES.
SALT AND TURMERIC POWDER ARE USED
FOR PRESERVATION WHILE MAKING PICKLES. IN COASTAL AREAS IT’S COMMON SIGHT TO
SEE FISH BEING SMOKED FOR PRESERVATION.
TRY TO FIND OUT MORE ABOUT THIS
PROCESS.
WHAT ARE THE OTHER FOOD MATERIALS
PRESERVED BY THIS PROCESS?
DO
YOU KNOW ?
SUGAR SYRUP OR HONEY IS A GOOD
PRESERVATIVE. FRUITS ARE OFTEN PRESERVED IN SUGAR SYRUP OR HONEY. JAMS AND
FRUIT JUICES ARE GOOD EXAMPLES OF PRESERVATION WITH SUGAR
ACTIVITY
4
LET
US STORE FOOD
DISCUSS IN GROUPS AND IDENTIFY
EXAMPLES OF DIFFERENT PRESERVATIVES. ASK YOUR PARENTS OTHER WAYS OF
PRESERVATION THAT THEY FOLLOW.
HOW
TO PRESERVE FOOD?
TYPES OF PRESERVATIVES - EXAMPLES
ADDING SALT CHILLI POWDER AND
OIL-- PICKLES
ADDING ONLY SALT..............
DRYING...........
SUGAR SYRUP...............
FOR PRESERVING FOOD WE USE
DIFFERENT TYPES OF PRESERVATIVES. BUT SOME FOOD ITEMS WHICH ARE AVAILABLE IN
THE MARKET HALF HARMFUL PRESERVATIVES. SO WE MUST BE AWARE OF THE INGREDIENTS
OF PACKAGED FOOD WHEN YOU PURCHASE ANY FOOD ITEM IN THE MARKET, DON'T FORGET TO
READ ABOUT THE INGREDIENTS AND MANUFACTURING DATE. EATING OUTDATED FOOD
MATERIAL MAY DAMAGE YOUR HEALTH.
JOSEPH'S FATHER ALWAYS OBSERVES
THE INGREDIENTS USED AND THE DATE OF MANUFACTURING WHEN HE BUYS THE READY MADE
FOOD ITEMS. EXPIRED FOOD ITEMS SHOULD NOT BE CONSUMED. THEY ARE HARMFUL TO OUR HEALTH.
DO
YOU KNOW?
PREPARATION OF FOOD USING
VEGETABLES AND FRUITS IS AN ART. SOME PEOPLE MAKE DIFFERENT TYPES OF DESIGNS
AND DECORATIONS WITH VEGETABLES. THIS IS CALLED VEGETABLE CARRYING. TRY TO MAKE
YOUR OWN CARVING.
***GOODBYE***
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