Question

Match List I with List II:

LIST I	LIST II
A. Fluid bread shortenings	I. 70
B. Frying shortenings	II. 20
C. Puff paste fats	III. 30
D. Confectionery fats	IV. 50

Choose the correct answer from the options given below:

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

Hint:

Different types of shortenings have varying levels of solids depending on their intended use in different food preparations.

Answer 1

The Correct Option is B

The match is based on the percentage of solids in the various types of shortenings used in baking and confectionery.