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Question (21)

QN0010547

Idli batter becomes fluffy mainly because ______.

(A) Stones enter the batter
(B) Microbes in the air help it rise
(C) Extra oil is added
(D) It is frozen first

Correct Answer: B

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Question (22)

QN0010548

Which example from the lesson shows microbes helping humans?

(A) Spoiling bread
(B) Growing mould on uttapam
(C) Helping idli batter rise
(D) Causing food to smell bad

Correct Answer: C

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Question (23)

QN0010549

Which pair correctly matches a useful role of microbes?

(A) Food spoilage – useful role
(B) Mould growth – useful role
(C) Idli batter rising – useful role
(D) Rotten smell – useful role

Correct Answer: C

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Question (24)

QN0010550

A student says all microbes are harmful because they spoil food. Which fact from the lesson proves this statement wrong?

(A) Microbes are tiny
(B) Microbes are found in soil
(C) Some microbes help make idli batter rise
(D) Microbes need air

Correct Answer: C

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Question (25)

QN0010551

Four food items are stored differently. Which is most likely to spoil first?

(A) Dried chillies
(B) Refrigerated milk
(C) Oiled pickle
(D) Cooked food left uncovered at room temperature

Correct Answer: D

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Question (26)

QN0010552

A family wants to store mangoes for many months. Which option best follows preservation ideas from the chapter?

(A) Leave them exposed to rain
(B) Make mango pickle with oil
(C) Keep them in hot sunlight forever without processing
(D) Wash them daily with water

Correct Answer: B

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Question (27)

QN0010553

Which observation helped Disha realise that some foods spoil faster than others?

(A) Bread developed coloured patches while pickle remained good
(B) Refrigerator was cold
(C) Milk was white
(D) Chillies were red

Correct Answer: A

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Question (28)

QN0010554

If microbes require air, moisture and suitable temperature, which combination would make growth most difficult?

(A) Moisture + air + warmth
(B) Moisture + warmth
(C) No moisture + limited air
(D) Moisture only

Correct Answer: C

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Question (29)

QN0010555

Which method directly removes moisture from food?

(A) Refrigeration
(B) Oiling
(C) Sun-drying
(D) Airtight canning

Correct Answer: C

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Question (30)

QN0010556

A packet of dried fish lasts longer mainly because drying reduces ______.

(A) Moisture available to microbes
(B) Colour of the fish
(C) Size of the fish
(D) Taste of the fish

Correct Answer: A

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Question (21)

Idli batter becomes fluffy mainly because ______.

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Question (22)

Which example from the lesson shows microbes helping humans?

Explanation:

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Question (23)

Which pair correctly matches a useful role of microbes?

Explanation:

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Question (24)

A student says all microbes are harmful because they spoil food. Which fact from the lesson proves this statement wrong?

Explanation:

Link:

Question (25)

Four food items are stored differently. Which is most likely to spoil first?

Explanation:

Link:

Question (26)

A family wants to store mangoes for many months. Which option best follows preservation ideas from the chapter?

Explanation:

Link:

Question (27)

Which observation helped Disha realise that some foods spoil faster than others?

Explanation:

Link:

Question (28)

If microbes require air, moisture and suitable temperature, which combination would make growth most difficult?

Explanation:

Link:

Question (29)

Which method directly removes moisture from food?

Explanation:

Link:

Question (30)

A packet of dried fish lasts longer mainly because drying reduces ______.

Explanation:

Link:

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