Question

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

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

Hint:

Remember the key distinction between biscuit doughs: Soft dough has high fat/sugar and is flowy (like cookie dough). Hard dough has low fat/sugar and is tough/elastic (like for Marie biscuits). Crackers are an extreme case of hard dough, very low in fat/sugar.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Different types of biscuits and crackers are distinguished by their ingredients, dough properties, and final product characteristics. This question asks to match specific biscuit types with their defining properties.
Step 3: Detailed Explanation:
- (D) Soft dough biscuit: These are typically high in fat and sugar, which inhibits gluten development. This results in a short, tender texture and a dough that is soft and often (IV) Flowy, suitable for depositing. Cookies are a prime example.
- (C) Hard dough biscuit: These have lower fat and sugar content. The dough is developed to be tough and extensible, though the gluten is only (III) Partially developed compared to bread dough. These doughs are sheeted and cut. Examples include Marie biscuits.
- (B) Cracker: Crackers are characterized by their savory taste, laminated structure, and crisp texture. They are typically made from lean doughs with (I) Low sugar and fat.
- (A) Biscuit: This is a general term. Given the other specific matches, "biscuit" likely refers to the general characteristic shared by many types, which is being a (II) Flat crisp baked product.
Step 4: Final Answer:
The most logical matching is (A)-(II), (B)-(I), (C)-(III), and (D)-(IV). This corresponds to option (A).