Question

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

• (A) - (II), (B) - (I), (C) - (IV), (D) - (III)
• (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
• (A) - (IV), (B) - (II), (C) - (I), (D) - (III)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

Remember the core process for each fat product: \textbf{Lard} = Rendering animal fat. \textbf{Margarine} = Hydrogenating vegetable oil. \textbf{Mayonnaise} = Emulsifying oil and vinegar. \textbf{Butter} = Churning cream (which can be ripened).

Answer 1

The Correct Option is A

Step 1: Concept Overview:
The question involves matching fat-based food products to their corresponding manufacturing processes.
Step 3: Detailed Explanation:
- (A) Lard: Derived from pig fat, lard production involves heating fatty tissues to melt and separate the fat. This melting and clarifying process is known as (II) Rendering.
- (B) Butter: A dairy product made by churning cream. After churning, butter granules are worked to remove buttermilk. Cream is often soured or cultured before churning, and the butter may be aged to enhance flavor, a process of (I) Ripening.
- (C) Margarine: A butter substitute made from vegetable oils. To solidify liquid oils into a spreadable form, they undergo (IV) Partial hydrogenation, adding hydrogen atoms to unsaturated fatty acids.
- (D) Mayonnaise: A stable mixture of oil, egg yolk, and an acid. This mixture of immiscible liquids forms an (III) Emulsion, with lecithin in egg yolk acting as the emulsifier.
Step 4: Solution:
The correct matches are: (A)-(II), (B)-(I), (C)-(IV), and (D)-(III), corresponding to option (A).