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Food-Where does it Come From Test - 7

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Food-Where does it Come From Test - 7
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Weekly Quiz Competition
  • Question 1
    1 / -0

    People of Rajasthan eat roots of khijri trees during

    Solution

    In Rajasthan when there is insufficient rainfall and crops fail, ie when there is drought, they dug the soil and eat root of khijri trees. These are very nutrition?s.

     

  • Question 2
    1 / -0

    Milk giving animals are called: -

    Solution

    Course, sheep, goat, yak, camel are called milch animals because they yield milk.

     

  • Question 3
    1 / -0

    What is added to milk to set curd?

    Solution

    Bacteria called Lactobacillus is added to set milk into curd.

     

  • Question 4
    1 / -0

    When lemon/vinegar is added to warm milk, it is called:-

    Solution

    Paneer is made by this process this is called curdling of milk. Here, the milk protein separates out from the fat.

     

  • Question 5
    1 / -0

    Hens reared for eggs are called

    Solution

    Egg laying hens are called layers and those reared for chicken are called broilers.

     

  • Question 6
    1 / -0

    Look at the following food chain Grass ® Zebra ® Lion Here grass is a____________

    Solution

    Grass can prepare food by photosynthesis. So it is a producer.

     

  • Question 7
    1 / -0

    The ingredients of kheer cooked at house are obtained from

    Solution

    Rice is obtained from plants and milk is obtained from animal source.

     

  • Question 8
    1 / -0

    Brinjal is an important ingredient for preparation of brinjal curry. The part of brinjal plant that is source of this ingredient is

    Solution

    We used fruit of brinjal for preparation of brinjal curry.

     

  • Question 9
    1 / -0

    Which plant part is the source of chilli used as spices?

    Solution

    Fruit of chilli is used as spice.

     

  • Question 10
    1 / -0

    The soyabean oil is obtained from which part of the plant?

    Solution

    Soyabean oil is obtained from its seed.   

     

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