Q209
Match the following. List-I List-II a. Dextrinisation 1. Mayonnaise b. Gelatinisation 2. Peeled potatoes c. Coagulation 3. Kneeding of dough d. Emulsification 4. Toasted bread e. Enzymatic browning 5. Preparation of paneer 6. Preparation of white sauce
Match the following.
| List-I | List-II |
| a. Dextrinisation | 1. Mayonnaise |
| b. Gelatinisation | 2. Peeled potatoes |
| c. Coagulation | 3. Kneeding of dough |
| d. Emulsification | 4. Toasted bread |
| e. Enzymatic browning | 5. Preparation of paneer |
| 6. Preparation of white sauce |
A.
a-4, b-3, c-6, d-1, e-5
B.
a-3, b-5, c-6, d-1, e-2
C.
a-5, b-4, c-3, d-1, e-2
D.
a-4, b-6, c-5, d-1, e-2
AnswerAnswer: Option D
Solution
Answer: Option D
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