Question

Match List I with List II

Choose the correct answer from the options given below:

• A. A-IV, B-V, C-I, D-II, E-III
• B. A-II, B-IV, C-I, D-III, E-V
• C. A-III, B-I, C-V, D-IV, E-II
• D. A-V, B-III, C-II, D-I, E-IV

Hint:

Remember:
- Green vegetables + heat + acid = Pheophytin (olive green).
- Milk + heat = Sulphydryl compounds (cooked flavour).
- Meat + freezing = Cold shortening (toughness).
- Eggs + freezing = Gelation.
- Oil + oxidation = Reversion flavour (buttery/bean-like).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
This question tests the knowledge of food science and the chemical changes that occur during cooking and processing.

Step 2: Detailed Explanation:
Vegetables become olive green on cooking (A):
This is caused by pheophytin formation (IV) when chlorophyll loses magnesium during heating in acidic conditions.
Cooked Flavour in milk (B):
This is caused by sulphydryl compounds (V) released when milk is heated, giving it a characteristic cooked taste.
Cold Shortening (C):
This refers to toughness of meat (I) that occurs when meat is frozen and then cooked, resulting in loss of tenderness.
Egg white gelation (D):
This occurs when eggs are frozen and thawed (II), causing the proteins to denature and form a gel.
Reversion Flavour (E):
This is the bean-like, buttery aroma linked with oil (III) that develops in stored oils due to oxidation.

Step 3: Final Answer:
Thus, the correct matching is A-IV, B-V, C-I, D-II, E-III, which corresponds to option (A).
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