List of top Questions asked in CUET (PG)

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

Sequentially arrange the system of refrigeration cycle: A. Condensation B. Compression C. Evaporation D. Expansion E. Return to compressor

Sequentially arrange the steps involved in a drying curve: A. Product reaches thermal equilibrium, evaporation rate rises as surface heats and free water mobilises. B. Surface dries, rate drop, moisture diffusion from interior limits. C. Linear moisture drop, but surface stay wet, evaporation rate will be constant until it reaches critical moisture constant. D. Rate approaches zero when EMC matching air humidity, bound water remains. E. Maximum drying rate achieved, unbound water evaporates steadily.

Sequentially arrange the steps involved in the manufacturing of marmalade: A. Extraction of pectin B. Filling and storage C. Incorporation of shred and heated up to end point (65% TSS) D. Addition of sugar E. Preparation of fruit and peel

Sequentially arrange the steps involved in new food product development: A. Product design and formulation B. Idea generation and screening C. Launch and evaluation D. Process development and optimization E. Commercialization preparation

Sequentially arrange the steps involved in the process of caramelization: A. Polymerization and oligomerization B. Enolization and dehydration C. Sugar melting and inversion D. Stabilization E. Fragmentation to carbonyl and other furans

Assertion (A): During deep fat frying exposure of oil and fat to high temperature in presence of air and moisture leads to oxidative, hydrolytic and thermal reactions progressively deteriorate the quality of fat/oil causing off flavor, darkening, foaming and increased viscosity. Reason (R): Frying at temperature 150-190°C, O2 from the air attack double bond at unsaturated fatty acids, promote oxidation and polymerization, while moisture causes hydrolysis of triglycerides resulting in deterioration of quality.

Assertion (A): Modified atmospheric packaging using CO2 to extend the shelf life of perishable foods. Reason (R): The CO2 encourage the growth of spoilage microorganisms by altering intracellular pH.

Assertion (A): In new product development idea screening is critical in early stage to evaluate and select promising concepts. Reason (R): Idea screening reduces risk by eliminating unfeasible ideas based on consumer needs, technical viability and market potential, before investing in further development.

Assertion (A): Denatured protein have decreased solubility. Reason (R): The hydrophobic groups are generally located inside protein molecules, during denaturation, these molecules get exposed onto molecule surface, which decreases the solubility.

Assertion (A): Good manufacturing practices ensure uniform food quality and minimize contamination risk in production. Reason (R): Good manufacturing practices require pre-requisite programme like hygiene design, cleaning protocol and supplier control before implementing HACCP to address critical hazard.

Assertion (A): The most commonly used method to measure product volume of baked good is seed displacement method. Reason (R): More recently, seed displacement method is replaced by Texvol instrument which uses a laser sensor to measure volume. Laser sensor method has specific advantage over traditional seed displacement method such as no compression of sample.

Assertion (A): Amylose is more susceptible to retrogradation. Reason (R): It is not due to its linear structure.

Assertion (A): Active packaging extents shelf life of packaged foods by interacting with internal packaging environment. Reason (R): Active packaging system incorporates scavengers or releasers such as O2 absorbers or preservative releasers that actively modify the condition around the food to inhibit spoilage mechanism.

Assertion (A): In costing of processed foods, food cost is classified as variable cost. Reason (R): Variable cost changes in direct proportion to the production volume of processed foods, as they include raw materials that increase with the output.

An example for crystalline candy is:

A point, step or procedure, at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels:

The hydrophilic/lyophilic balance (HLB) scale ranges from:

Which one of the following is not labelled as bulking agent?

______ type of drying uses either by heat and subsequent vacuum (to increase the pressure difference between internal and external environment) or a combination of vacuuming and steaming.

The thousand kernal weight (g) of maize is:

An artificial sweetener, aspartame is a:

The water glass method of egg preservation uses the chemical:

The Polyunsaturated fatty acid n-6 (18:2) is high in:

The lye peeling of root vegetables such as beet, carrots and potatoes uses an alkali concentration of: