NCERT Solutions for Class 4 EVS Chapter 15

My mother gets up very early. She gets up at 5.00 AM. She gets up to prepare breakfast for all so that we can go school right time.

babuji sells previous day vegetables first because they may get spoilt.

Yes, I have seen those in my kitchen and at vegetable shop.

A foul smell showed that vegetables were spoiled.

Chotu would have learnt the value of hard work and money in life. He would also have understood the trick of selling the old vegetables first and then selling the fresh vegetables.

I help my mother in kitchen and in cleaning our home and help my father to bring small household items from shop.

We get vegetables from nearby market. Both my father and I bring the vegetables.

When I bring Bhindi from market they different shape and size.

The longest one was 14cm. long and shortest one was 2cm.

No, all Okra (Bhindi) did not have same thickness and color. When we cut two of them along the length, we find that seeds inside them are not in same quantity.

Pumpkin is the heaviest to carry.

Grapes are the lightest fruit that I have eaten.

Potato, cabbage, cauliflower.

I meet shopkeeper of vegetable shop in my area and ask some questions from him.

His name is Rajkumar.

There are total 6 members in his family. He has two children.

His elder son name is Gopal and daughter name is Kavita. Gopla is 10-year-old and Kavita is 7 years.

Sometime his son helps him after school or on holiday.

He, his wife, and elder son.

He sells Potato, onion, tomato, cabbage, cauliflower and other vegetables.

early in the morning at 5 o’ clock.

They work approximate 16 to 18 hours daily.

The main three vegetables they sell are:
1. Tomato
2. Potato
3. Onion

An activity or task with which one does to earn money, usually a productive activity, service, trade, or craft for which one is regularly paid.

Vaishali’s whole family, Amma, Bhaiya, Chhotu and Vaishali, helped him with his work.

At 3 o’clock in the morning. When most people are fast asleep, their day’s work used to begin when Babuji, Amma, Bhaiya and Vaishali used to take out the previous day’s vegetables from the gunny bags and baskets. This was done to prepare for bringing the fresh vegetables from the mandi. Sometimes Chhotu also helped them.

As they finished doing their work and are having some tea, they waited for the tempo. When the tempo came, Babuji, Bhaiya, Chachu (uncle) and some others from their street left for the mandi.

They sprinkled water on the previous day’s
vegetables so that they could keep them fresh and would not dry up the whole day.

By 6.30 a.m. Vaishali’s Babuji comes back from the mandi with baskets and sacks full of fresh vegetables. At that time their house looks more like a small vegetable market. There are brinjals, potatoes, tomatoes, okra (Bhindi), pumpkin, gourds, chillies and many other vegetables all around. Everybody sorts the vegetables. The vegetables which are not fully ripe and ready to sell are kept aside. We have to sort the vegetables fast, so as to reach the bazaar as early as possible.

The vegetable mandi or markets provide healthier and fresh vegetables and food items than the vegetable and food items that are available in the supermarkets. The vendors directly come and sell in almost every neighborhood. So it is convenient for almost everybody everywhere.

Vaishali’s father arranged all the vegetables on the handcart and leave for the bazaar. He said that if he would get late, then his regular buyers may buy their vegetables from someone else.

Chhotu attended the school in the afternoon. He would take rest for a while and go to the bazaar later with food for Babuji and Bhaiya. He stayed with them at the vegetable cart, until it was thetime for him to go to school. Sometimes he would go back after school to help Babuji.

Cooking adds flavour and aroma to the food and makes it soft, tasty and easy to digest. It also kills germs and protects us from diseases.

Overcooking the food is harmful as the nutrients are destroyed and we do not get proper nutrition.

The food kept for a long time gets spoilt by the action of germs that start growing on the eatables when they get water and warmth.

The process of treating and handling the food in such a manner that stops or slows down food spoilage and maintain its nutritional value, appearance and flavour, is known as Food Preservation. Food can be stored for a longer time by preventing the growth of germs in it.

There are several methods to keep food safe and preserve it. For eg: dehydration, salting, freezing, sweetening etc.

The various methods of food preservation are-
• SALTING: We can add salt to the food items to preserve them. Example: pickles, fish, etc.
• BOILING: It can prevent food spoilage for a short time and kills germs present in the food items. Example: milk
• REFRIGERATION AND FREEZING: Germs do not grow easily in cool places so food kept in refrigerator remains fresh for some days. Example: fruits, vegetables, milk, cooked food etc
• SWEETENING: Excess sugar in the food especially fruits, also acts as a preservative and helps us store food for a long time. Example: jams, jellies, squashes, murabba etc.
• DEHYDRATION: Water is removed from the food items by drying them under the sun, to stop the growth of germs in them. Example: red chillies, raw mangoes, chips, dry fruits, etc.