Question

Match List-I with List-II:

List-I (Method of preservation)	List-II (Principle involved)
(A) High concentration of sugar in jam	(I) Protect from fungus
(B) Smoking of fish	(II) Dehydration of bacteria
(C) Wax coating of cheese	(III) Kills microorganism
(D) Blanching of vegetables	(IV) Prevent growth of bacteria
	(V) Stop enzyme action

Choose the correct answer from the options given below:

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

Hint:

Blanching always equals enzyme inactivation.
Connecting (D) to (V) immediately narrows your choices down to options (A) and (D).
Since sugar preservation works by osmotic dehydration (A to II), you quickly find the correct option (A).

Answer 1

The Correct Option is A