Question

Match the items in column I with their preservation methods in column II and choose the correct option from the codes given below.

Column I	Column II
(a) Amla	(i) Sodium benzoate
(b) Vegetables	(ii) Drying
(c) Squashes	(iii) Cooling
(d) Spices	(iv) Oil and vinegar
(e) Ketchups	(v) Sugar
	(vi) Salts

• A. (a)- (i), (b)- (ii), (c)- (iii), (d)- (iv), (e)- (v)
• B. (a)- (vi), (b)- (iv), (c)- (v), (d)- (ii), (e)- (i)
• C. (a)- (ii), (b)- (i), (c)- (v), (d)- (vi), (e)- (iv)
• D. (a)- (iv), (b)- (iii), (c)- (i), (d)- (vi), (e)- (ii)

Answer 1

The correct option is B (a)- (vi), (b)- (iv), (c)- (v), (d)- (ii), (e)- (i)

Amla is a seasonal fruit, so we can preserve amla for 6 months in salt. Typical pickling agents, including brine (high in salt), vinegar, alcohol, and vegetable oil, are added to preserve vegetables. When making squashes, we make use of acetic acid and a lot of sugar for preservation. Air-drying is a method to preserve herbs and spices. Boric acid, benzoic acid, and sodium benzoate are used as preservatives to preserve ketchup. All of these methods help in stopping the growth of microbes.

Thus, the correct answer is option B.