"What is Cooking" is an enlightening chapter in the Class 3 Environmental Studies curriculum that delves into the basics of cooking, including the utensils used, the difference between raw and cooked food, methods of cooking, and the heat sources for cooking. This chapter aims to spark curiosity among young learners about the culinary practices that are an integral part of daily life.
Introduction to CBSE Solutions for Class 3 EVS Chapter: What is Cooking
The chapter begins by introducing students to various cooking utensils and asking them to identify items that can be eaten raw versus those that need to be cooked. Through engaging questions and activities, it explores different cooking methods such as boiling, frying, roasting, and baking, and encourages students to observe cooking processes at home. The chapter also highlights the importance of eating a balanced mix of raw and cooked foods for health. By examining the energy sources used in cooking, students learn about traditional and modern cooking techniques, fostering an appreciation for the diverse ways food can be prepared.
Assignments on CBSE Class 3 EVS: What is Cooking
- Kitchen Exploration: Students are tasked with identifying and listing the utensils found in their kitchen and the materials they are made from.
- Cooking Methods Diary: Learners maintain a diary for a week, recording different foods cooked at home and the methods used to prepare them.
- Raw vs Cooked: Children categorize a list of food items into raw, cooked, and those that can be eaten both ways, explaining their choices.
- No-Cook Recipe: Students create a simple recipe for a dish that doesn’t require cooking, focusing on healthy ingredients.
ConclusionÂ
“What is Cooking” offers Class 3 students a glimpse into the culinary world, highlighting the importance of food preparation methods, the tools used in cooking, and the value of consuming a balanced diet. Through practical activities and observation, students gain hands-on experience and develop a deeper understanding of how food is transformed from raw ingredients into delicious meals. This chapter not only
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Textbook Questions Solved for CBSE Class 3 EVS Chapter "What is Cooking"
Q1: Look at the picture. Colour the spaces which have dots in them. What do you see?
A1: The picture reveals common cooking utensils such as Pan, Ladle, Pot, Mesh Skimmer, Roti Tawa, Frying Pan, Cooker, and Turning Spatula.
Q2: What are utensils made of?
A2: Utensils are made of steel, copper, aluminium, iron, glass, etc.
Q3: Ask some elderly people what kind of utensils were used earlier. What were they made of?
A3: Earlier, utensils used to be made of copper, soil (earth), brass, etc., and were often bigger in size.
Q4: We do not cook all the things that we eat. Find out which things we eat raw and which ones we cook before eating.
A4: Raw: Carrot, Radish, Lettuce, Apple, Pomegranate; Cooked: Dal, Rice, Chapati, Rajma, Bottle-gourd; Both: Tomato, Onion, Cabbage, Broccoli, Spinach.
Q5: Go to the kitchen and observe something being cooked. What was done to cook it?
A5: Name of the item: Dal. Sequence: Wash pulses, add to cooker with water, cook until 3 whistles.
Q6: Given below are different methods of cooking. Write the names of two things cooked by each of these methods.
A6: Roasting: Bread, Corn; Boiling: Potato, Broccoli; Frying: Poori, Samosa; Baking: Cake, Muffins; Steaming: Idli, Dhokla.
Q7: Identify the pictures given below and write their names. What produces heat in each of them?
A7: The pictures might include traditional and modern cooking appliances. Heat sources include gas, electricity, and firewood.
MAKE AND EAT
Q1: Soak whole moong seeds overnight in water. What happens?
A1: The moong seeds get sprouted/germinated.
Q2: Which are the other things you can prepare without cooking?
A2: Examples include Buttermilk and Salad. Methods provided for preparing these dishes emphasize the simplicity and health benefits of uncooked meals.
