Question

Match List-I with List-II:

List-I (Defects in Ice Cream)	List-II (Cause for Defects)
(A) Bitter	I. Due to use of excessive or poor-quality flavouring material
(B) High flavour	II. Using low-quality ingredients, especially flavour dairy products etc
(C) Acidic	III. Using synthetic or imitation flavours in excessive quantity
(D) Unnatural	IV. Due to use of sour dairy products.

• A. (A)-(1), (B)-(II), (C)-(III), (D)-(IV)
• B. (A)-(1), (B)-(I), (C)-(III), (D)-(I)
• C. (A)-(1), (B)-(II), (C)-(IV), (D)-(III)
• D. (A)-(III), (B)-(IV), (C)-(I), (D)-(II)

Hint:

Understand common ice cream defects and their causes for improved quality control in production.

Answer 1

The Correct Option is C

Ice cream defects arise due to issues in the selection of ingredients or improper processing methods. A bitter taste can result from excessive or low-quality flavoring agents. High flavors stem from poor-quality ingredients such as substandard dairy or flavoring products. An acidic defect is typically caused by sour dairy products, indicating spoilage. Unnatural flavors are linked to the use of synthetic or imitation flavoring substances. Identifying these causes helps in maintaining product quality and consumer satisfaction.