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Match the following List-I List-II a Dextrinisation 1 Mayonnaise b Gelatinisation...

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Food Science and Food Service Management
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Match the following.
List-I List-II
a. Dextrinisation 1. Mayonnaise
b. Gelatinisation 2. Peeled potatoes
c. Coagulation 3. Kneeding of dough
d. Emulsification 4. Toasted bread
e. Enzymatic browning 5. Preparation of paneer
6. Preparation of white sauce

Answer & Solution
Correct Answer: Option D
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