FEAST ON A PLATE
WORD MEANING:
1. Platter
– big plate
2. Disposable
– can be used once
3. Aspects
– perspective
4. Nutritionally
– nourishment
5. Variety
– different
6. Flavours
– taste
7. Textures
– category of surface
8. Composition
– made of
9. Savoury
– unpleasant
10. Steaming
– boiling point of vapour
11. Shallow
– not so hard
12. Crunchy
– crunchy
13. Chewy –
can be eaten with bite
14. Reflecting
– showing back
15. Appetite
– taste
16. Ailment
– healing
17. Curtail
– limit
18. Gigantic
– huge, big
19. Delicacies
– expensive, rare
20. Elaborated – detailed
B.2 FROM TEXT.
a. What is a platter?
The word platter means a dish with a variety of foods
on it.
b. What is seasonal produce?
When we eat any type of food during the tine it is
being harvested or when it has the best flavour, it is called a seasonal
produce.
c. What is umami?
It refers to a strong taste that is not sweet, sour, salty or bitter. Some food items that have umami compounds are oyster sauce, onions, tomatoes and mushrooms.
Ex. B.5 Answer the following questions. (Page:
18)
a. What
does the writer want to convey in the following line from the text?
ii. The thali represents
important aspects besides being a part of the country’s dining-out culture.
b. Select
the option that lists the writer’s purpose of mentioning a bento box.
iii.
drawing a similarity with an aspect of the thali
c. A localized
thali usually reflects the same concept and
iii. has all flavours
in one plate.
d. Which
option correctly substitutes the underlined word from the text? … to curtail
food wastage…
ii. limit
B.6 ANSWER THE
FOLLOWING QUESTIONS.
a. Why can we say that the Indian thali
is more than just a feast on a plate?
India is a country with a lot of diversity and each
state has its own Thali. The thalis vary from state to state. They generally
contain traditional dishes alongside native specialties. A thali focuses on
local, seasonal ingredients. Each state has its own serving style and sequence
in which the dishes are served.
While not representative of how all people eat in
India, it’s an integral part of festivals, celebrations, and everyday eating.
b. There are some advantages when
small-scale industries manufacture stylish leaf plates in different sizes.
Explain.
When small-scale industries manufacture stylish leaf
plates in different sizes, they provide employment to local communities. As
these small-scale industries are mostly based on home-made production, they
also present an alternative that has a low carbon footprint as compared to the paper
and plastic disposables.
c. Share evidence from the text to prove
that food wastage is caused in restaurants and cafes.
According to the United Nations Environment Programme
(UNEP) 17% of all food available at consumer level was wasted in 2019. There
are some reasons behind this. Consumer decisions about their food consumption
are not regulated. Hence, when their appetite is challenged or stressed, they
simply ignore eating and waste the food.
d. How can limited portions of food
result in a satisfying meal?
This can happen only with the awareness about our food habit. A gluttonous will never find it making sense. Overeating leads to loss of taste for food and appetite. With such approach towards eating even the best of the bests food becomes tasteless. When one is served with the limited quantity, he enjoys the taste of it and feels like having a little more. Hence eat only the amount necessary.
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