List of top Questions asked in CUET (PG)

Foods which are specially processed or formulated to satisfy a particular dietary requirement which exists due to a disease or disorder are known as __________
The colour permitted in cheddar cheese as per FSS Act, 2006 is __________
The rate of food spoilage is not dependent on __________

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What does the term "JECFA" stands for:
Which of the following criteria that are used for screening of the New Food Product ideas?
(A). Marketability
(B). Technical feasibility
(C). Manufacturing capability
(D). Financial capability
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In chiffon cakes, leavening occurs mainly by whipping of the __________
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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Which of the following is commonly used as oxygen scavenger in food packaging?

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The penetration of fat within the muscle fibre when an animal is well fed, is called as __________
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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Sugarcane gur (jaggery) contains ______ % sucrose.
During processing, the characteristic flavor is developed in cocoa:
Increase in volume of bread during baking is known as __________
______ are responsible for the flavor and aroma of bread.

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A flexible pouch capable of withstanding temperatures of about 120 \(^{\circ}\)C is known as __________
Which of the following is NOT a type of "Difference test"?
QRAC stands for:
The instrument used to measure plasticity of bread dough is known as
The 'AGMARK' standard was set up by
The Codex Alimentarius Commission was established under the authority of
(A). World Health Organization
(B). World Trade Organization
(C). Food and Agriculture Organization
(D). International Organization for Standardization
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Bananas usually get spoiled due to chilling injury when stored at temperature
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
Choose the most appropriate answer from the options given below: