Practice question
Match LIST-I regarding food properties and processing methods with their defining characteristics in LIST-II: LIST-I (Process/Parameter)LIST-II (Defining Feature/Mechanism)A. BraisingI. Solvent extraction of the non-saponified fraction using petroleum ether.B. Drop-Weight MethodII. Combination cooking technique of stewing and pot roasting.C. Unsaponifiable MatterIII. Control of microbial growth via lengthening the lag phase.D. Water Activity (aw)IV. Measurement of surface tension by comparing drop numbers to water using a stalagmometer. Choose the correct answer from the options given below:
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1A-I, B-IV, C-II, D-III
- 2A-II, B-IV, C-I, D-III✓
- 3A-II, B-III, C-IV, D-I
- 4A-III, B-I, C-IV, D-II
Correct answer
A-II, B-IV, C-I, D-III
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