Match the following. Which method is used to preserve the following food items (A) to make the final product (B).
Roti → Dehydration → Khakhra; Papad → Dried in sun → Dried papads; Mango → Drying/Aam papad method → Aam papad; Lemon → Pickling with oil and salt → Lemon pickle; Butter → Heating/Dehydration → Ghee; Juice → Canning/Airtight packaging → Canned juice; Chillies → Drying in sun → Chilli powder; Fish → Drying in sun → Dried fish
Explanation
The chapter explains various preservation methods: Finding #3 states that drying removes moisture and prevents microbial growth (applies to khakhra, dried papads, aam papad, chilli powder, dried fish). Finding #4 explains that oil keeps out air and stops microbe growth (applies to lemon pickle). Finding #5 states that cold temperature slows down microbes (applies to storing butter). The diagram on Page 9 shows that heating butter removes water to make ghee. Finding #6 mentions that food is preserved in airtight cans and packaging in factories (applies to canned juice). Salt, sugar, and spices are also used as preservatives.