Complete Paragraph-wise Summary Class 5 EVS Chapter 3: The Mystery of Food
Our Wonderous World – The World Around Us
Chapter 3 – The Mystery of Food– (Class 5 EVS Notes + Summary)
Chapter 3 – “The Mystery of Food” Notes + Summary (Class 5 EVS – Full Chapter Notes in Simple Language) Includes: Concept-wise Explanations + “Do You Know?” Important points.
Summary of the Chapter
This chapter explains how and why food spoils, what microbes are, and how food can be preserved. It also teaches about traditional food practices, seasonal foods, digestion, teeth, oral hygiene, and the danger of choking. Through the story of Disha and her investigations, students learn about microbes, food spoilage, food preservation methods, and good eating habits.
Concept-Wise CBSE Summary Notes
1. Food Spoilage
Disha finds her forgotten uttapam filled with coloured patches and a foul smell.
This is because food left for long becomes spoiled.
What caused the spoilage?
• Food spoils due to tiny living organisms called microbes.
• When microbes grow on food, they change its smell, colour, and taste.
• Mould (fungus) grows on moist food and can be seen as green, white or black patches.
Do You Know?
India is the largest producer of millets. Millets are rich in nutrients.
2. What Are Microbes?
• Microbes are tiny living organisms present everywhere — in air, water, soil, plants, animals, and even inside our bodies.
• They are so small that they can be seen only through a microscope.
• Some microbes are useful (make curd, help in digestion).
• Some microbes spoil food.
Finding #1
Microbes are found everywhere around us.
3. Why Do Some Foods Spoil Faster?
Foods that have more moisture spoil quickly.
Examples: Bread, cooked food, fruits.
Foods like pickles last long because oil prevents air from entering.
What microbes need to grow
• Moisture
• Air
• Warm temperature
Removing even one of these prevents spoilage.
Finding #2
Keep air and water away from microbes to stop their growth.
4. Food Preservation
Preservation means preventing food from spoiling.
Disha sees how food is preserved at home.
Method 1: Drying / Dehydration
• Chillies are dried in the Sun to make chilli powder.
• Sunlight removes moisture, so microbes cannot grow.
Finding #3
Drying removes water and prevents microbial growth.
Do You Know?
Most Indian thalis are rich and balanced in nutrients.
Method 2: Pickling and Oiling
• Oil is added to pickles to prevent air from entering.
• Without air, microbes cannot grow.
Finding #4
Oil blocks air and keeps pickles safe for months.
Method 3: Refrigeration / Cooling
• Cold temperatures slow down the growth of microbes.
• Milk, vegetables, butter, fruits, and cake are kept in the fridge.
Finding #5
Cold temperature prevents microbes from multiplying fast.
Do You Know?
Clay pots (matkas) keep water cool naturally.
Why does butter need refrigeration but ghee does not?
• Butter contains water, so microbes can grow on it.
• Ghee is made by heating butter, which removes water.
• Without moisture, microbes cannot grow — so ghee stays good without a fridge.
Other Preservation Methods
• Using salt, sugar, or spices
• Canning (air-tight packaging)
• Freezing
• Drying fish, papads, mango slices
Finding #6
There are many ways to preserve food.
Do You Know?
Black pepper was once so valuable that explorers travelled to India just to buy it.
5. Helpful Microbes
Not all microbes spoil food.
Idli Batter
• Microbes present in air help the idli batter rise (fermentation).
• This makes it soft and fluffy.
Finding #7
Microbes help in making curd and idli batter.
6. Indigestion and Home Remedies
• Eating spoiled food or bad eating habits can cause indigestion.
• Curd or buttermilk helps because good microbes improve digestion.
Finding #8
Good eating habits prevent indigestion.
Do You Know?
Fermented rice like pakhala and kanji cools the body and contains good bacteria.
7. Traditional Food Practices
People prepare food using methods passed from one generation to another:
• Drying
• Pickling
• Using seasonal vegetables
• Storing grains
• Making papads and chutneys
8. Seasonal Fruits and Vegetables
• Some fruits like lychees and mangoes grow only in specific seasons.
• Seasonal fruits are fresher, tastier, and healthier.
Finding #9
Seasonal fruits taste best and are more nutritious.
9. Teeth and Chewing
Disha learns about different types of teeth.
Types of Teeth
• Incisors – to cut
• Canines – to tear
• Premolars – to crush
• Molars – to grind
Why is chewing important?
• Chewing releases saliva
• Saliva helps break down food
• Digestion begins in the mouth
Finding #10
Chewing food properly helps digestion.
Finding #11
Different teeth have different functions.
Do You Know?
Eating with hands helps feel the texture and prepares the stomach for digestion.
10. Oral Hygiene
• Rinse mouth after eating.
• Brush twice daily.
• Eat fewer sweets to avoid cavities.
Finding #12
Good oral hygiene prevents toothache and cavities.
11. Choking
• Eating too fast or talking while eating can cause choking.
Finding #13
Eat slowly and chew well to stay safe.
12. Final Discovery
• Some microbes spoil food.
• Some microbes help us make food.
• Good microbes help in digestion.
• Food must be preserved and stored properly.
• Chewing well and eating right keeps us healthy.
Other Important Notes Related to This Chapter
NCERT Question Answer Solution Class 5 EVS Chapter 3: The Mystery of Food
Summary Notes Chapter 3: The Mystery of Food
Extra Questions Chapter 3: The Mystery of Food
Practice Worksheet Chapter 3: The Mystery of Food