List of top Questions asked in CUET (PG)- 2024

In Farinograph analysis, the reference value for resistance is:

Typical farinograph of wheat flour follows the sequence of-
(A). Arrival time
(B). Peak time
(C). Mixing tolerance index
(D). Departure time
Choose the correct answer from the options given below:

Deposit cookies contain % of unbleached soft wheat flour.

Blended chocolate should contain not less than cocoa solids

Process flow for the manufacturing of the caramel involves the following sequence-
(A). Emulsification
(B). Mixing
(C). Deposition
(D). Caramelization
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Test is used to check the fermentation of cocoa beans.

Mold growth in muffins is controlled by the addition of

High sugar wafers contain more than % sugar.

Filo pastry is prepared by following sequence-
(A). Baking
(B). Selection and weighing of ingredients
(C). Chilling
(D). Mixing
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The boiling point of 50% sucrose solution is

Glycerol mono stearate serves as a/ an in cakes.

Which of the following is used as an enriching agent in wheat flour?

Sequence for the preparation of sugar from sugarcane juice involves the following unit operations:
(A). Crystallization
(B). Centrifugation and filtration
(C). Decolourization
(D). Evaporation
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Sucrose polyesters act as

Butter contains ____ % of lactose.

Weight gain in rats upon the consumption of one gram of protein is known

The naturally occurring toxicant in potatoes is

The browning in egg powder can be prevented by

The correct order of production of egg powder is-
(A) Pasteurization
(B) Fermentation
(C) Drying
(D) Cooling
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The egg yolk is anchored in the center by

Egg yolk contains the following protein fractions
(A) Phosvitin
(B) Livetin
(C) Low density lipoprotein
(D) Ovomucin
Choose the correct answer from the options given below: