Question

... storage of food is most important. the principal rule is to have separate places for different types of commodity: dry things can be kept in a pantry with bread and dry linen; wet things are normally stored in the buttery. wine and meat must be kept apart, and cellars should be avoided on account of their dampness. meat should be seethed in summer to keep it fresh, then kept in a cool cellar, soaked in vinegar with juniper seeds and salt. most yeomen will have vats and presses for making cheeses—a valuable source of protein in the long winter season. similarly, most livestock owners have troughs for salting meat or allowing it to steep in brine.
—the time travelers guide to elizabethan england, ian mortimer
which detail from the text best supports the inference that winter months produce less food?
“the principal rule is to have separate places for different types of commodity”
“wine and meat must be kept apart, and cellars should be avoided on account of their dampness.”
“most yeomen will have vats and presses for making cheeses—a valuable source of protein in the long winter season.”
“similarly, most livestock owners have troughs for salting meat or allowing it to steep in brine.”

Explanation:

To support the inference that winter months produce less food, we need a detail showing preparation for food scarcity in winter. The option "Most yeomen will have vats and presses for making cheeses—a valuable source of protein in the long winter season" indicates that cheeses are made as a protein source for the long (and presumably food - scarce) winter, implying less food is produced then. The other options are about storage rules (first two) or meat - salting methods (last) without relating to winter food production levels.

Answer:

C. "Most yeomen will have vats and presses for making cheeses—a valuable source of protein in the long winter season."