List of top Questions asked in AP PGECET- 2026

Conversion of chlorophyll to pheophytin occurs due to _______.
Quinones formed during enzymatic browning react with _______.
Denaturation followed by aggregation of proteins results in _______.
Retrogradation in starch is primarily associated with _______.
A packaged snack becomes rancid before expiry. Which packaging failure is most likely?
Which section of the FSS Act, 2006 deals with the 'Penalty for manufacturing food under unsanitary conditions'?
The 'Fruit Products Order' (FPO) mark was mandatory for fruit products in India until 2006. What was the specific symbol used for FPO?
In ISO 22000:2005, 'Interactive Communication' specifically requires the organization to communicate hazard information to _______.
In Sensory Evaluation, a Duo-Trio Test is classified as a _______.
When identifying a Critical Control Point (CCP) using a Decision Tree, what is the primary question asked to determine if a step is a CCP?
In Food Safety, the HACCP system is primarily focused on _______.
The Food Safety Officer (FSO) under FSSAI has the power to seize food articles. Within how many days must the sample be sent to the Food Analyst?
In the HTST (High-Temperature Short-Time) pasteurization of milk, the minimum holding time of 15 seconds at $72^\circ\text{C}$ is mathematically derived to ensure ______.
For sieving powders with a high moisture content that tend to agglomerate, which type of equipment is preferred?
The Overrun in ice cream is essential for texture; it is defined as the % increase in volume due to the incorporation of ______.
During the Dropwise Condensation of steam on a chilled surface in a food plant, the heat transfer coefficient is ______.
Which of the following describes a Rheopectic fluid?
The Mach Number is a critical parameter in fluid flow when ______.
The TBA test (Thiobarbituric Acid) in meat science measures the concentration of ______.
In Coffee, the Roasting process causes the beans to expand and lose weight mainly due to the loss of ______.
The Yellow colour of cow milk compared to the White colour of buffalo milk is due to ______.
Which enzyme is responsible for the conversion of protopectin to soluble pectin, leading to fruit softening?
Solanine is a toxic glycoalkaloid that develops in potatoes when they are exposed to ______.
The Golden Rice variety was bio-fortified to address deficiency in ______.
Which enzyme is primarily responsible for the de-greening of citrus fruits during ripening?