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

Storing the freshly milled flour for 1-2 months result in desirable changes known as maturation. The changes that take place are:
A. Hydrolysis of fat into fatty acids
B. Decrease in sulphydryl groups
C. Reduction of disulphide bonds
D. Increase in sulphydryl groups

Parboiling of rice offers the following advantages:
A. Greater resistance to insects and fungus infection
B. Grain becomes weak
C. Increase in nutritive value of rice
D. Dehusking of parboiled rice is easy
Choose the most appropriate answer from the options given below:

Solvent used in polishing of brown rice during solvent extraction milling is

The temperature at which the granules begin to swell rapidly and lose birefringence is called

Match the LIST-I with LIST-II

LIST-I		LIST-II
(Saturated fatty acids found in food lipids)
A.	Heptanoic	I.	CH\(_3\)(CH\(_2\))\(_{12}\)COOH
B.	Hexanoic	II.	CH\(_3\)(CH\(_2\))\(_{4}\)COOH
C.	Pentanoic	III.	CH\(_3\)(CH\(_2\))\(_{3}\)COOH
D.	Tetranic	IV.	CH\(_3\)(CH\(_2\))\(_{5}\)COOH

Choose the most appropriate answer from the options given below:

Heating of unsaturated fats and oils, as in frying operations, can produce changes in the color, molecular weight, viscosity or refractive index due to

Spirulina, when grown under controlled conditions, should contain ________ protein on dry-weight basis

Match the LIST-I with LIST-II

LIST-I		LIST-II
(B Complex Vitamin)		(Scientific Name)
A.	Vitamin B-1	IV.	Thiamine
B.	Vitamin B-2	III.	Riboflavin
C.	Vitamin B-6	I.	Pyridoxine
D.	Vitamin B-12	II.	Cobalamin

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:

All amino acids have a chiral centre, except

Arrange the proper sequence of oil processing
A. Refining
B. Pressing
C. Solvent Extraction
D. Rendering

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

The difference between the initial and the final temperature divided by the freezing time is known as

Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List

[A.] Friability of the food
[B.] Bulk density
[C.] Moisture content
[D.] Heat sensitivity of the food
Choose the most appropriate answer from the options given below:

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

Match the LIST-I with LIST-II

LIST-I		LIST-II
(Diffusion Coefficients of Gases in Water at 20°C)		D (\(10^{-9}\) m\(^2\) s\(^{-1}\))
A	Chlorine	I	2.1
B	Carbon dioxide	II	1.9
C	Nitrogen	III	1.6
D	Oxygen	IV	1.8

The ratio of mole fraction of water vapor in a given moist air sample to the mole fraction in an air sample saturated at the same temperature and pressure is known as

Identify the evaporator

A typical microwave oven consists of the following major components % List

[A.] Wave guide
[B.] Magnetron
[C.] Channel
[D.] Stirrer
Choose the most appropriate answer from the options given below:

Match the LIST-I with LIST-II

LIST-I		LIST-II
(Type of Fouling)		(Fouling Mechanism)
A	Precipitation	IV	Precipitation of dissolved substances...
B	Freezing	III	Solidification of Liquid components...
C	Particulate	I	Accumulation of fine particles suspended...
D	Corrosion	II	Heat transfer surface reacts with ambient...

Match the LIST-I with LIST-II

LIST-I		LIST-II
(Fluid)		(Typical example)
A	Shear-thinning	I	Tomato ketchup
B	Newtonian	II	Milk
C	Shear-thickening	III	Whipped cream
D	Bingham plastic	IV	40% raw corn starch solution

Arachidonic acid is composed of how many carbon atoms in its chain?

Match the LIST-I with LIST-II

LIST-I		LIST-II
(Liquid)		(Viscosity at room temperature Approximate) (Pa . s)
A	Air	I	\(10^{-5}\)
B	Water	II	\(10^{-3}\)
C	Olive Oil	III	\(10^{-1}\)
D	Liquid Honey	IV	\(10^{1}\)

Instrument used for measuring the humidity is