Q1.
Connect the food items shown below with the ingredients used to make them.
The pictures of Activity 1 on page 85. The book prints no names beside them.
| Food items | Ingredients | Food items |
|---|---|---|
| A blue bowl full of a yellow flattened-rice dish with green bits in it | A heap of peanuts A brown root cut open, white inside (tapioca) | A black pot of a yellow curry with a red chilli floating in it |
| A plate of small golden fried pieces | A heap of chana (gram) A heap of thin white rice flakes | A blue bowl heaped with round brown laddoos |
| A plate with two soft white steamed cakes | A heap of green peas A knobby brown root (ginger) | A plate with a pale mound of cooked food with red and green bits on it |
| A plate with three triangular fried samosas | A heap of golden wheat grains Two green pea pods, one of them open | A plate with two puffed round breads |
Answer
Look at each dish and ask one question: which grain, pulse or root is this made from? Then draw a line from that dish to the ingredient.
These pairs are easy to see:
- The bowl of the yellow flattened-rice dish → the white rice flakes (poha).
- The plate with two puffed round breads → the wheat grains.
- The plate with the pale mound → the brown root cut open. Sabudana is made from this root.
- The plate of small golden fried pieces → the peanuts.
- The bowl of round brown laddoos → the chana, because laddoos are made from gram flour.
- The plate of samosas → the green peas, which are filled inside them.
Note: The book prints no names beside these pictures. So for the last two or three — the two white steamed cakes, the yellow curry in the black pot, the ginger root and the pea pods — your teacher may accept another matching. Write the name of the dish as your family calls it.
Why: Every cooked dish begins as a grain, a pulse, a vegetable or a root grown on a farm. Cooking only changes its shape and its taste.