Dairy chain ordering — from source to end products (A) Ghee (B) Milk (C) Curd (D) Cow (E) Butter
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A(E), (A), (B), (D), (C)
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B(D), (B), (E) (C), (A)
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C(D), (B), (C), (E), (A)
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D(C), (B), (E), (D), (A)
Answer
Correct Answer: (D), (B), (C), (E), (A)
Explanation
Introduction / Context:This ordering reflects common dairy processing. Starting from the biological source, we proceed through standard products formed via fermentation and churning, and end with clarified final fat.
Given Data / Assumptions:
- Cow provides Milk.
- Milk curdles to form Curd.
- Butter is churned from curd/cream.
- Ghee is clarified butter.
Concept / Approach:Follow the natural production path: biological source → raw product → fermented product → churned fat → clarified fat.
Step-by-Step Solution:(D) Cow → (B) Milk → (C) Curd → (E) Butter → (A) Ghee.
Verification / Alternative check:This path is standard in culinary and dairy science contexts where ghee is produced by clarifying butter.
Why Other Options Are Wrong:
- They disrupt the source-to-product chain (e.g., placing butter before curd or ghee before butter).
Common Pitfalls:Confusing cream vs curd steps; however, the provided options clearly support the curd→butter→ghee progression.
Final Answer:(D), (B), (C), (E), (A)