Food and Nutrition
Each subtopic includes About section, revision page link, 10 preview questions, and practice CTAs.
The Story of Food: Plant and Animal Sources
SubtopicThe Story of Food: Plant and Animal Sources under Food and Nutrition for Grade 3 CBSE.
Preview questions (no answers)
- 1.
Identify the grain that is ground into flour to make rotis and bread.
A.Wheat
B.Mustard
C.Pepper
D.Coffee
- 2.
Which of these is a source of sea-food like prawns and crabs?
A.Forest
B.Farm
C.Water bodies
D.Mountains
- 3.
How many large seeds (stones) are found inside a single mango fruit?
A.Zero
B.One
C.Ten
D.Hundreds
- 4.
Which of these is a solid milk product used in sandwiches and pizzas?
A.Honey
B.Jam
C.Cheese
D.Olive oil
- 5.
Plants store extra food in their seeds. What is the primary purpose of this stored food?
A.To make the seeds heavy
B.To change the color of the plant
C.To provide energy for the baby plant to grow
D.To protect the plant from rain
- 6.
Which of these spices is actually a dried flower bud?
A.Clove
B.Black pepper
C.Cinnamon
D.Cardamom
- 7.
Maize, Bajra, and Jowar are types of food grains also known as ________.
A.Pulses
B.Millets
C.Spices
D.Oilseeds
- 8.
Identify the person whose job it is to rear and look after honeybees to collect honey.
A.Farmer
B.Apiculturist
C.Florist
D.Shepherd
- 9.
Which of these is a unique fruit because its seeds are found on the outside of its skin?
A.Mango
B.Guava
C.Strawberry
D.Pomegranate
- 10.
What is the primary source of 'Gelatin', which is used to make jellies and marshmallows?
A.Fruit juice
B.Sugar crystals
C.Animal bones and skin
D.Seaweed leaves
Download the worksheet for Food and Nutrition - The Story of Food: Plant and Animal Sources to practice offline. It includes additional chapter-level practice questions.
What is Cooking: Methods and Utensils
SubtopicWhat is Cooking: Methods and Utensils under Food and Nutrition for Grade 3 CBSE.
Preview questions (no answers)
- 1.
Which of these is used to keep food covered and hot on the dining table?
A.Kadhai
B.Casserole
C.Grater
D.Pressure Cooker
- 2.
What is the first hygiene step we should take before we start preparing food?
A.Watch TV
B.Wash our hands
C.Go to sleep
D.Play with a ball
- 3.
Which tool is used to shred carrots or cheese into very fine pieces?
A.Grater
B.Rolling pin
C.Spoon
D.Tawa
- 4.
What is the method of cooking food in very little oil on a flat pan called?
A.Deep frying
B.Shallow frying
C.Boiling
D.Steaming
- 5.
Which of these cooking methods uses the most amount of oil or ghee?
A.Boiling
B.Deep Frying
C.Steaming
D.Baking
- 6.
Which of these is a liquid fuel that was used in old-style pump stoves?
A.Wood
B.Kerosene
C.Coal
D.Biogas
- 7.
A solar cooker is unique because it does not require any wood, gas, or electricity. What does it use instead?
A.Wind energy
B.Heat from the sun
C.Moonlight
D.Battery power
- 8.
What is the main reason for 'Seasoning' a new cast-iron Tawa with oil before use?
A.To make the Tawa look shiny
B.To create a non-stick surface and prevent rusting
C.To make the Tawa heat up instantly
D.To change the color of the Tawa
- 9.
Which of these is NOT a function of a 'Kitchen Chimney'?
A.Removing oil vapors
B.Removing smoke
C.Adding spice to the food
D.Keeping the kitchen walls clean
- 10.
In a 'Double Boiler', one pot is kept inside another pot containing boiling water. Why is this done?
A.To cook food twice as fast
B.To cook delicate food (like chocolate) gently without burning it
C.To make the food extra salty
D.To prevent the steam from escaping
Download the worksheet for Food and Nutrition - What is Cooking: Methods and Utensils to practice offline. It includes additional chapter-level practice questions.
Foods We Eat and Regional Diversity
SubtopicFoods We Eat and Regional Diversity under Food and Nutrition for Grade 3 CBSE.
Preview questions (no answers)
- 1.
Why should we always keep our food covered?
A.To keep flies and dust away
B.To make it look beautiful
C.To make it taste sour
D.To keep it visible
- 2.
How many main meals do we generally eat in a single day?
A.One
B.Three
C.Seven
D.Ten
- 3.
Which of these animals provides us with eggs?
A.Cow
B.Goat
C.Sheep
D.Hen
- 4.
Tea and coffee are examples of:
A.Grains
B.Pulses
C.Beverages
D.Spices
- 5.
If we want to keep mangoes for many months without they getting spoiled, what can we make from them?
A.Mango shake
B.Mango salad
C.Sliced mangoes
D.Mango pickle
- 6.
What is the main reason we cook most of our food before eating?
A.To make it change color
B.To make it soft and easy to digest
C.To make the food heavier
D.To make the food last only one hour
- 7.
Identify the spice that is actually the dried flower bud of a plant:
A.Clove
B.Cinnamon
C.Cumin
D.Ginger
- 8.
Which of these foods is considered a 'complete food' for a newborn baby?
A.Honey
B.Milk
C.Fruit juice
D.Water
- 9.
Which of these is a reason why food habits of people change when they move to a different country?
A.The non-availability of their traditional ingredients
B.The change in weather and climate conditions
C.Influence of local food culture
D.All of the above
- 10.
Identify the logic: Soybeans are to 'Proteins' as Potatoes are to _____.
A.Vitamins
B.Carbohydrates
C.Fats
D.Minerals
Download the worksheet for Food and Nutrition - Foods We Eat and Regional Diversity to practice offline. It includes additional chapter-level practice questions.