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

Natural carotenes can be extracted from__________
Which of the following are polyunsaturated fatty acids (n-6)?
(A). Linoleic
(B). \(\gamma\)- Linolenic
(C). Arachidonic
(D). Oleic
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Sugarcane gur (jaggery) contains ______ % sucrose.
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
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During the process of ripening of fruits, the transition of pectic substance occurs in the following order:
(A). Protopectin
(B). Pectin
(C). Pectinic acid
(D). Pectic acid
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Match List-I with List-II 

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Which of the following statements is/are correct with reference to composition of fats and oils;
(A). The chain length and degree of saturation control the properties that are found within the fatty acids and lipids
(B). Fatty acids typically contain an even number of carbon atoms.
(C). The saturated acids have higher melting points than unsaturated acids of corresponding size.
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Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
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Which of the following is commonly used as oxygen scavenger in food packaging?
Application of silicone on the glass bottle surface during their manufacturing helps in
(A). Maintaining glossy appearance
(B). Prevents breakage
(C). Decreases the noise on contact
(D). Prevents spoilage
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A flexible pouch capable of withstanding temperatures of about 120 \(^{\circ}\)C is known as __________
The basic functions of a food package are:
(A). Containment
(B). Fortification
(C). Adulteration
(D). Communication
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Examples of active packaging includes;
(A). MAP
(B). Ethylene scavenger
(C). Antioxidant release film
(D). Moisture absorbents
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Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
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A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant
The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
The correct order of unit operations carried out in the Canning of vegetables is:

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Candling of egg reveals the presence of __________

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The sequence of biscuit manufacturing process generally involves:
(A). Cooling and packing
(B). Forming
(C). Baking
(D). Mixing
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Which of the following legume is considered as the poor man's pulse?
Durum wheat is used for the making of __________