List of top Questions asked in CUET (PG)

When moisture content of the food fall below critical moisture content the rate of drying slowly decreases until it approaches zero at equilibrium moisture content and is called as falling rate period : A. Non-hygroscopic food have single falling rate period B. Hygroscopic food have two or more falling rate period C. Surface temperature remain close to wet bulb temperature during falling rate period D. During falling rate period the water moves from interior of the food at the same rate as it evaporates from the surface. E. The size of food particle have impact on falling rate period.

Which among the following is/are the functions of food packaging? A. Containment B. Protection C. Preservation D. Communication E. Contamination

The mutagenic compound that have been found in instant and caffeine free coffee is: A. Dicarbonyl compound B. Methyl glyoxal C. Diacetyl D. Glyoxal E. 1, 1, 2, 2, tetra ethoxy propane

Sunken cake, a common fault in cake is due to: A. Oven temperature is too low B. Oven door opened before cake has set C. Too much of particular ingredient D. Excessive moving of cake during baking E. Cooled too long

Which among the following is a myofibrillar protein ? A. Elastin B. Glycolytic enzymes C. Connectins D. Desmin E. Actin

Which among the following is/are meat grades ? A. Prime B. Choice C. Select D. Commercial E. Cutter

Which among the following is/are comes under wholesale cuts of pork: A. Jowl B. Foreshank C. Picnic shoulder D. Rack E. Loin

Which among the following is/are egg white proteins ? A. Ovalbumin B. Livetin C. Lysozyme D. Ovomucin E. Phosvitin

Some characteristics of bound water: A. It is not free to act as solvent for salt and sugar B. It exhibit no vapor pressure C. Its density is greater than that of free water D. It can be extracted easily E. It can be frozen only at very low temperatures

During pectin-gel formation, the role of acid is/are: A. Add hydrogen ions B. Depresses ionization of pectin C. Reduces the charge on the pectin molecule D. Increases pectin-pectin interactions E. Increase the pH of gel

Sequentially arrange steps involved in the canning of sardine: A. Selection of sardine and preparation B. Filling and brining C. Exhausting, lidding and sealing D. Cooling and storage E. Processing

Functions of egg in food system: A. Binder B. Clarifying agent C. Foaming, leavening, aeration D. Gelling and thickening agent E. Anticaking agent

Sequentially arrange the process of manufacture of glass bottles used for food packaging: A. Surface treatment B. Raw material C. Mixing and melting D. Annealing E. Forming

Sequentially arrange the steps involved in the enzymatic browning of fruits and vegetables: A. Formation of brown melanin compound through condensation and oxidation B. Nucleophilic reaction-O-quinones react with amino acid C. Tissue damages/ruptures cell component, releases PPOs-phenolic substrate D. Oxidation to quinones-PPO oxidizes diphenol to O-quinones E. O2 exposure activate PPO which catalyzes monophenol to diphenol

Identify the thermal processes in food above chilling: A. Roasting B. Baking C. Freezing D. Blanching E. Pasteurization

Sequentially arrange the steps involved in Sausage manufacture: A. Chopping and emulsification B. Packaging C. Raw material, mincing, mixing D. Stuffing, linking and tying E. Smoking, cooking

Sequentially arrange the steps involved in the manufacturing of two piece can (drawn and wall ironed): A. Drawn into shallow cup B. Disc cut from the coil C. Redrawn into smaller diameter cup D. Finished can trimmed to required length E. Wall thinning by ironing process

Sequentially arrange the steps involved in the manufacture of condensed milk: A. Packing and storage B. Receiving milk, filtration/clarification, standardization C. Cooling and crystallization D. Pre-heating E. Condensing (2.5:1) and homogenization