List of top Questions asked in CUET (PG)

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

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.

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): 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.

An example for crystalline candy is:

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

______ 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.

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

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

The water glass method of egg preservation uses the chemical:

An artificial sweetener, aspartame is a:

The thousand kernal weight (g) of maize is:

If the falling number of the flour is too low, this can lead to collapse of the side wall crust in bread, this phenomena is known as:

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

The glass transition temperature of water is:

The cured meat have a stable pink colour due to the pigment:

______ is a flower used as a vegetable in tropics.

Lard and butter that are solid at room temperature and are mixture of liquid oil and solid fat. The lipids are completely solidified only in very low temperatures. Such homogeneous mixture of liquid oil and solid fat are defined as:

The smoke point of lipid is in the range of:

Which wheat type is used for biscuit making?

Inositol is a cyclic hexatomic alcohol that has ______ sterioisomers.