Class 6 Vocational Education Question Answer Project 6 Cooking without Fire

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Class 6 Kaushal Bodh Solutions Chapter 6 Cooking without Fire

Class 6 Vocational Education Chapter 6 Question Answer Cooking without Fire

Project 6 Cooking without Fire Class 6 Question Answer

Activity 1 [Page No. 130]

Here are some other names I use for the dishes:

• Buttermilk / Chaach
• Jaljeera / Punjabi Pani
• Kokam Sherbet / Garcinia Juice
• Salad / Vegetable Salad
• Koshimbir / Maharashtrian Koshimbir
• Fruit Chaat / Fruit cocktail
• Shrikhand / Chakka
• BhelPuri / Churumuri
• Sprouts / Sprouts Salad
• Lemonade / Nimbu Pani
• Mint Chutney / Pudina Chutney
• Sandwich / Vegetable Sandwich
• Cucumber Raita / Kheera Raita
• Sprouts Chaat / Sprout Salad
• Making Coconut Chocolate Balls / Coconut Ladoo

Activity 2 [Page No. 138]

Question 1.
What is your favourite dish?
Answer:
BhelPuri

Question 2.
Which dishes do you like that can be prepared without fire?

Answer:
Sprout Chaat
Table given : Preferences of food items mentioned by students during the survey :

On the basis of the survey, list the dishes that will be prepared aspart of the activity in the school :

• BhelPuri
• Fruit Chaat
• Lemonade
• Shrikhand
• Salad

Activity 3 [Page No. 140]

Question 1.

Answer:

Activity 4 [Page No. 141]

Question 1.
Draw sketch of the tools

Answer:

Activity 5 [Page No. 142]

Table : Storing conditions for different ingredients

Answer:

Ingredient	Best Way to Store
Hard fruit	Room temperature
Soft fruit	In the fridge
Green leafy vegetables	In the fridge (in a paper bag)
Onions	Cool, dark place (like a pantry)
Cut vegetables	In the fridge (in an airtight container)
Bread	Room temperature (in a bread box)
Milk	In the fridge

Activity 6 [Page No. 143]

Question 1.
Where did you dispose of the segregated waste?
Answer:
I disposed of the segregated waste in different bins. The organic waste went into the compost bin, while plastic and paper waste went into their respective recycling bins.

Question 2.
What did you do with plastic containers after using them?
Answer:
After using plastic containers, I washed them and kept them for recycling. If they were clean, I could also reuse them for storing other items.

Question 3.
What did you do to reduce the amount of waste produced in the kitchen?
Answer:
To reduce waste, I made sure to use only the ingredients I needed and planned my meals carefully. I also used leftover vegetables to make soups or stir-fries instead of throwing them away.

Question 4.
What kind of waste can be used for composting?
Answer:
We can use vegetable peels, fruit scraps, eggshells, and leftover food for composting. These materials help create nutrient-rich soil for plants.

Question 5.
What can we do with leftover food instead of throwing it away?
Answer:
Instead of throwing away leftover food, we can store it in the fridge for later meals, share it with family or friends, or use it to make new dishes like sandwiches or curries.

Activity 7 [Page No. 144]

Question 1.
What beverage did you prepare?
Answer:
I prepared lemonade.

Question 2.
List the ingredients and their quantities used for making the beverages. Estimate the number of people you could serve with the ingredients used.
Answer:

• 4 lemons
• 1 cup of sugar
• 4 cups of water
• Ice cubes (optional)

With these ingredients, I could serve about 4 people.

Question 3.
Taste the beverages made by other groups. Did you notice any difference in taste? Yes/No.
Answer:
Yes, I noticed some differences in taste. Some groups added mint leaves, which made their lemonade taste refreshing!

Question 4.
Provide and receive suggestions from other groups. Did you implement any suggestions? If yes, how did you incorporate them (e.g., adjusting ingredient quantities)?
Answer:
Yes, one group suggested adding a pinch of salt to enhance the flavour. I tried it, and it made the lemonade taste even better!

Question 5.
Describe the amount of waste generated (e.g., half a bag, one bag, or another description of quantity).
Answer:
We generated about half a bag of waste, mostly from lemon peels and sugar packets.

Activity 8 [Page No. 146]

Question 1.
What did you make today?
Answer:
Today, I made vegetable pulao.

Question 2.
How did you decide what ingredients to use?
Answer:
I decided on the ingredients based on what vegetables were available at home and what I thought would taste good together.

Question 3.
What was the most challenging part of making this dish?
Answer:
The most challenging part was chopping the vegetables quickly and safely without cutting myself.

Question 4.
Did you learn any new skills while preparing it?
Answer:
Yes, I learned how to use a knife properly and how to cook rice perfectly.

Question 5.
Did you add your idea to the recipe? If so, what did you change?
Answer:
Yes, I added some extra spices like cumin and garam masala to give it more flavour.

Question 6.
Did you work with anyone else while making this dish? How did you divide tasks?
Answer:
Yes, I worked with my friend. I chopped the vegetables while my friend cooked the rice and prepared the spices.

Question 7.
What was the best part of working together?
Answer:
The best part was sharing ideas and helping each other. It was fun to cook together and taste the food we made!

Question 8.
What did you learn from making this dish?
Answer:
I learned that cooking can be a lot of fun, especially when you work with someone else. I also learned how to balance flavours in a dish.

Question 9.
What quantity of waste was generated from the activity?
Answer:
We generated about one bag of waste, which included vegetable peels and some packaging from the ingredients.

Activity 9 [Page No. 148]

Question 1.
What did you make?
Answer:
I made fruit chaat.

Question 2.
List the ingredients and the quantity of each used to make the dishes.
Answer:

• 2 apples
• 2 bananas
• 1 cup of pomegranate seeds
• 1 cup of chopped cucumber
• 1 tablespoon of chaat masala
• 1 tablespoon of lemon juice
• 1 tablespoon of sugar (optional)

Question 3.
How many people could you serve with the quantity of ingredients you used?
Answer:
With these ingredients, I could serve about 4 people.

Question 4.
Go around and taste the dishes that other groups have made. Do you find any difference in taste? Yes/No. Give and take suggestions from them?
Answer:
Yes, I found differences in taste! Some groups added spices like black salt or even yogurt, which made their fruit chaat taste unique. I suggested to one group to add more lemon juice for extra tanginess.

Question 5.
Did you implement any of those suggestions? If yes, how?
Answer:
Yes, I implemented the suggestion of adding a pinch of black salt to my fruit chaat, and it made it taste even better!

Question 6.
How much waste was produced (half a bag, one bag or any other way you would like to describe the quantity)?
Answer:
We produced about half a bag of waste,mostly from fruit peels and leftover seeds.

Activity 10 [Page No. 150]

Question 1.
What do you think is special about your food item?
Answer:
My fruit chaat is special because it is colourful, healthy, and full of different flavours. It’s a refreshing snack that everyone loves, especially in hot weather!

Question 2.
Make a poster or an invitation card or write a social media message to invite visitors.
Answer:

Question 3.
How will you attract people to try the food items?
Answer:
I will attract people by displaying the colourful wuits in a big bowl and offering small samples for them to taste. I will also use a catchy sloga like “Taste the Rainbow of Fruits!”

Question 4.
How will you maintain cleanliness and hygiene in and around your stall?
Answer:
I will keep hand sanitizers available for everyone, use clean utensils, and make sure to wear gloves while serving. I will also have a trash bin nearby for easy disposal of waste.

Question 5.
How will you clean up after the event?
Answer:
After the event, I will gather all the leftover food and waste, clean the tables and area with cloth.

What did I learn from others? [Page No. 151]

Question 1.
Did you get recipes other than the ones in your Activity Book?
Answer:
Yes.

Question 2.
Did you ask someone to help with the recipes in your Activity Book?
Answer:
Yes.

Question 3.
Did you face any issues while working in a team? How did you resolve it?
Answer:
Yes, we resolved it by voting on our favourite dish, and everyone agreed to try the one with the most votes.

Question 4.
Did you learn measurement of ingredients from others?
Answer:
Yes.

What did I do and how long did it take? [Page No. 152]

Question 1.
Calculate the approximate number of periods you spent oneach activity.
Answer:
Student do it yourself.

What else can I do? [Page No. 152]

Question 1.
Create your own recipe. Be inspired by the different recipes you practiced!
Answer:
Create your own recipe.
Name of the dish : Rainbow Salad

What is needed	What is to be done
1 cup of chopped Chcumber	Wash all the vegetables and fruits properly.
1 cup of diced tomatoes	Cut the cucumber and tomatoes into small pieces.
1 cup of grated carrots	Grate the carrots and add them to the bowl.
1 tablespoon of lemon juice	Squeeze lemon juice over the salad and mix well.

Think and Answer! [Page No. 152]

Question 1.
What did you enjoy doing during the activity?
Answer:
I enjoyed cutting the fruits and vegetables and mixing them together. It was fun to see how colourful the salad turned out!

Question 2.
What would you like to do differently?
Answer:
I would like to try adding different dressings or spices to make the salad taste even better.

Question 3.
Do you think you can prepare an entire balanced meal without using fire?
Answer:
Yes.

Question 4.
What jobs are related to the project? Look around, speak to people and write your answer. A few examples of jobs related to the work you just did are cook at home, chef in a hotel, and an artist who presents food in different forms.
Answer:

• Cook at home
• Chef in a hotel
• Nutritionist
• Food stylist
• Caterer

Cooking without Fire Class 6 Notes

→ Artefact : An object made by a human being, typically an item of cultural or historical interest, that provides insight into the past.

→ Curator : A professional responsible for managing and overseeing a museum’s collection, including the acquisition, preservation, and exhibition of artefacts.

→ Exhibition : A public display of works of art or items of interest, organized to educate and engage visitors.

→ Interactive Activities : Engaging experiences that allow visitors to participate actively, such as quizzes, hands-on exhibits, or digital displays.

→ Preservation : The process of maintaining and protecting artefacts from damage, decay, or deterioration to ensure their longevity.

→ Feedback : Responses or comments from visitors regarding their experience, which can help improve future exhibitions and presentations.

→ Layout : The arrangement or design of how artefacts and displays are organized within a space, ensuring accessibility and visibility for visitors.

→ Heritage : The legacy of physical artifacts and intangible attributes of a group or society inherited from past generations, including traditions, languages, and monuments.

→ Historian : A person who studies and writes about the past, often specializing in a particular period, region, or theme.

→  Archaeologist : A scientist who studies human history and prehistory through the excavation and analysis of artefacts, structures, and other physical remains.

→ Display Board : A flat surface used to present information, images, or artefacts in an organized manner for educational purposes.

→ Visitor’s Book: A book where visitors can write their comments, feedback, or experiences related to an exhibition or event.

→ Community Engagement: Involvement of local people in activities or events, fostering a sense of belonging and participation in cultural or educational initiatives.

→ Curation: The act of selecting, organizing and presenting artefacts or artworks in a way that tells a story or conveys a message – – to the audience.

→ Educational Toys : Toys designed to stimulate learning and development in children, often used in exhibitions to showcase the history of childhood and education.

→ Local Historian : An individual who specializes in the history of a specific area or community, often providing insights and knowledge about local artefacts and events.

→ Social Media Promotion : The use of social media platforms to advertise and create awareness about events, exhibitions or activities, reaching a wider audience.

→ Invitations : Formal requests sent to individuals or groups to attend an event, such as an exhibition, often including details about the time, place, and purpose.

→ Presentation : The act of showing or explaining information to an audience, which can take various forms such as oral talks, slideshows, or posters.

→ Learning from Experts : Gaining knowledge and insights from professionals in a specific field, such as historians or curators, to enhance understanding of artefacts and their significance.

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