List - I List - II (a) Shortening (i) Poha (b) Emulsification (ii) Custard (c) Fermentation (iii) Toasted bread (d) Dextrinisation (iv) Jalebi (e) Gelatinization (v) Mathari (vi) Mayonnaise
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Matching Food Science Terms with Products
This question requires matching specific food science terms from List I with their corresponding food product examples from List II.
Term and Food Product Matches
| Term (List I) | Food Product (List II) | Reasoning |
| (a) Shortening | (v) Mathari | Shortening adds tenderness and flakiness to baked goods like Mathari. |
| (b) Emulsification | (vi) Mayonnaise | Mayonnaise is a stable emulsion of oil in water, stabilized by egg yolk. |
| (c) Fermentation | (iv) Jalebi | Jalebi batter undergoes fermentation by yeast, developing flavor and texture. |
| (d) Dextrinisation | (iii) Toasted bread | Heating starch, like in bread, causes dextrins to form, aiding browning. |
| (e) Gelatinization | (ii) Custard | Starch in custard absorbs liquid and thickens upon heating (gelatinization). |
Shortening and Mathari Match
Shortening is a fat used to make pastries tender and flaky. Mathari, a crisp Indian snack, benefits from shortening for its characteristic texture.
Emulsification in Mayonnaise
Emulsification is key in creating stable mixtures of oil and water. Mayonnaise perfectly exemplifies this, blending oil and vinegar using egg yolk as an emulsifier.
Fermentation and Jalebi Match
Fermentation involves the breakdown of substances by microorganisms. The batter for Jalebi is fermented, contributing to its unique spongy texture and slight tang.
Dextrinisation of Toasted Bread
Dextrinisation occurs when starches are heated and break down into simpler dextrins, causing browning and flavour changes. This process is evident when bread is toasted, creating toasted bread.
Gelatinization in Custard
Gelatinization is the process where starch granules swell and thicken when heated in a liquid. This is fundamental to achieving the smooth, thick consistency of custard.
Important Questions from Balanced Diet
What will be the body mass index of a person who weighs 90 kg and has a height of 170 cm?
Assertion (A) : Micronutrients are required in our body in very less quantities.
Reason (R) : They are less important for normal functioning of human body organs and systems.
Select the correct option :
Match List-I with List-II :
List-I (BMI Range)
List-II (Category)
(a)
<18.5
(i)
Class-I obesity
(b)
18.5-24.9
(ii)
Normal weight
(c)
25.0-29.9
(iii)
Underweight
(d)
30.0-34.9
(iv)
Overweight
Select the correct option:
- Arrange steps of planning diets in correct sequence
(i) Determine RDA as per individual specific characteristics
(ii) Decide on the menu
(iii) Calculate Nutritive value of diet and compare with RDA
(iv) Decide total food exchanges and distribute in different meals.
Code : - Match physiological group given in List I with RDA of protein (ICMR 2010) given in List II
List I List II (a) 5 yrs old girl (i) 29.5 g./day (b) 9 yrs old boy (ii) 60 g /day (c) 16 yrs old girl (iii) 20.1 g /day (d) Adult male (iv) 78 g/day (e) Pregnant women (v) 68 g/day (vi) 55.5 g/day
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