List of top Questions asked in CUET (PG)- 2026

Which ancient Indian university was a world-renowned centre for the study of Mahayana Buddhism?
What are the five 'Skandhas' (Aggregates) that constitute a sentient being according to Buddhism?
Which category of the Eightfold Path includes Right Speech, Right Action, and Right Livelihood?
What is the name of the dialogue between the Indo-Greek King Milinda and the monk Nagasena?
In which town did Gautama Buddha deliver his first sermon, known as Dharmachakrapravartana?
Which mudra (hand gesture) did the Buddha perform at the moment of his Enlightenment?
The concept of 'Alayavijnana' (Storehouse Consciousness) is a central tenet of which philosophical school?
What is the name of the future Buddha who is currently residing in the Tushita Heaven?
Which Buddhist school is known for the doctrine of 'Sunyata' (Emptiness) as propounded by Nagarjuna?
What are the 'Three Marks of Existence' (Tilakkhana) in Buddhism?
Which section of the Tripitaka contains the rules and discipline for the monastic order?
What is the literal meaning of the term 'Pratityasamutpada' in Buddhist philosophy?
In which city was the Third Buddhist Council held under the patronage of Emperor Ashoka?
Who is the author of the famous Sanskrit text Buddhacarita?
What is the function of an emulsifier in a food system like mayonnaise?
Which packaging technique involves replacing the air inside a package with a specific gas mixture to extend shelf life?
What is the main carbohydrate found in cow's milk?
Which browning reaction occurs during the heating of sugars in the absence of nitrogenous compounds?
What is the moisture content level below which most bacteria cannot grow in dried foods?
Which organism is primarily responsible for the production of yogurt from milk?
What is the purpose of adding 'Nitrites' in the curing process of meat products?
During the ripening of fruits, which gas acts as a natural ripening hormone?
What is the major acid present in citrus fruits like lemons and oranges?
Which vitamin is most susceptible to loss during the boiling of vegetables?
What is the name of the process used to destroy pathogenic microorganisms in liquid foods using high heat for a short time?