List of top Questions asked in CUET (PG)- 2025

Heating of unsaturated fats and oils, as in frying operations, can produce changes in the color, molecular weight, viscosity or refractive index due to
Arachidonic acid is composed of how many carbon atoms in its chain?
Lecithin is structurally like fat but contain
The process which permits the formation of the polymorphic form in fats is known as
On treatment with alkali, chlorophyll changes to

Bitterness is exhibited by alkaloids such as _____

Arrange the sequence of steps involved in the reaction of enzymatic browning 
[A.] Formation of DOPA 
[B.] Action of PPO enzyme on cut fruits 
[C.] Polymerization of ortho-quinones to form melanins 
[D.] Formation of ortho-quinones 
Choose the most appropriate answer from the options given below:

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Fluid)(Typical example)
AShear-thinningITomato ketchup
BNewtonianIIMilk
CShear-thickeningIIIWhipped cream
DBingham plasticIV40% raw corn starch solution

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Liquid)(Viscosity at room temperature Approximate) (Pa . s)
AAirI\(10^{-5}\)
BWaterII\(10^{-3}\)
COlive OilIII\(10^{-1}\)
DLiquid HoneyIV\(10^{1}\)
Potatoes with 85% moisture content on a wet basis are dried to a final moisture content of 10%. If we dry 100 kg of potatoes, what is the final weight of the product?
Bacteria that oxidize ethyl alcohol to acetic acid and cause spoilage in alcoholic beverages belong to the Genus.
Microorganism, commonly called as bread mold, and is involved in the spoilage of foods like berries, fruits, vegetables, bread, etc. is:
Bacteria like Coliform, {Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:}
Thamnidium chaetocladioides in meat produces:
The bacteria most commonly associated with the soft rotting of carrots is
Activity of which enzyme increases during germination of cereals?
All amino acids have a chiral centre, except

Match the LIST I (Enzyme) with LIST II (Catabolic Products) 

LIST-ILIST-II
(Enzyme)(Catabolic Products)
A\(\beta\)-galactosidaseIIIGalactose + glucose
BLecithinaseICholine + H$_3$PO$_4$ + fat
CUreaseIVCO$_2$ + NH$_3$
DLipaseIIGlycerol + fatty acids
Among the following, which one is the perennial vegetable?
The system that detects or senses changes within the package environment, followed by modification of package properties in response to the detected change is known as
Which equation is used for atmospheric air-steam mixtures, according to Gibbs Dalton Law?
Deterioration in cereals is attributed to
A. Moisture content
B. Temperature
C. pH
D. Presence of oxygen
Choose the most appropriate answer from the options given below:
Most frequently employed techniques of enzyme inhibition in food are
A. Heat
B. Sugar
C. Variation of pH
D. Sulphur dioxide
Choose the most appropriate answer from the options given below:
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect is known as
Arrange the sequence of Jam preparation
A. Heating
B. Chopping
C. Addition of acid and pectin
D. Washing