List of top Questions asked in CUET (PG)

Arrange these concepts in the logical flow from fundamental laws to wave propagation: A. Wave equation B. Maxwell's equations C. Boundary conditions D. Poynting vector
Order of rectifier circuits in decreasing ripple factor:
A metal sphere with 1 m radius and a surface charge density of $10 \,\text{C/m}^2$ is enclosed in a cube of side 1 m. The total outward electric displacement flux normal to the surface of the cube is:
Which protocol in the TCP/IP suite is responsible for breaking data into packets and reassembling them at the destination providing reliable, connection-oriented delivery?
Signal flow graph is used to find:
DNS is primarily used for:
The pointing vector $\vec{P} = \vec{E} \times \vec{H}$ represents:
Match List-I with List-II.
List-I
A. Q fever
B. Campylobacter jejuni
C. Clostridium botulinum
D. Bacillus cereus
List-II
I. Intestinal intoxication
II. Botulism
III. Gastroenteritis
IV. Coxiella burnetii
Choose the correct answer.
Find the inverse of the given matrix: \[ A = \begin{bmatrix} 1 & 0 & 1 \\ -1 & 1 & 1 \\ 0 & 1 & 0 \end{bmatrix} \]
Which of the following is a sequential logic circuit?
Which layer in IoT architecture is responsible for data acquisition using sensors?
The differential equation $\dfrac{d^2y}{dx^2} + \dfrac{dy}{dx} + \sin y = 0$ is:
Match List-I with List-II.
List-I
A. Lysozyme
B. Immunoglobulins
C. Lactoferrin
D. Lactoperoxidase
List-II
I. Component of non-immune host defence antimicrobial system
II. Prevents microbial growth by binding iron
III. Major role in antibody mediated immune protection
IV. Antibacterial enzyme in primary immune system
Choose the correct answer.
Match List-I with List-II.
List-I
A. Sapsago cheese
B. Gammelost cheese
C. Baker’s cheese
D. Ricotta cheese
List-II
I. Norway
II. USA
III. Switzerland
IV. Italy
Choose the correct answer.
Match List-I with List-II.
List-I
A. Pasta filata cheese
B. Cottage cheese
C. Swiss cheese
D. Gouda cheese
List-II
I. USA
II. Switzerland
III. Italy
IV. Holland
Choose the correct answer.
Match List-I with List-II.
List-I
A. Age-thickening defect
B. Rind rot defect
C. Sandy defect
D. Oxidized/tallowy defect
List-II
I. Butter
II. Condensed milk
III. Cheddar cheese
IV. Ice-cream
Choose the correct answer.
Match List-I with List-II.
List-I
A. Very hard cheese
B. Hard cheese
C. Semi hard cheese
D. Soft mould ripened cheese
List-II
I. Camembert cheese
II. Parmesan cheese
III. Cheddar cheese
IV. Limburger cheese
Choose the correct answer.
Which of the following are is Chhana based sweets ?
A. Rasogolla
B. Sandesh
C. Khorma
D. Burfi
E. Peda
Choose the correct answer.
Match List-I with List-II.
List-I
A. Yield of khoa from cow milk
B. Yield of Chhana from buffalo milk
C. Yield of Surati Paneer from cow milk
D. Yield of Chhana from cow milk
List-II
I. 22 to 24 percent
II. 17 to 19 percent
III. 16 to 18 percent
IV. 28 to 29 percent
Choose the correct answer.
Match List-I with List-II.
List-I
A. Pasteurization temp-time combination for ice-cream mix
B. Pasteurization of milk (time-temp combination)
C. Sterilization of milk
D. Homogenization of milk
List-II
I. 106–115$^\circ$C/15–30 min
II. 72$^\circ$C/15 sec
III. 60$^\circ$C/5 sec
IV. 68$^\circ$C for not less than 30 min
Choose the correct answer.
Match List-I with List-II.
List-I
A. Alcohol test
B. COB test
C. MBRT test
D. DM test
List-II
I. To determine the extent of bacterial contamination and growth in milk
II. To identify the type of microorganisms present in milk
III. To determine acidity of milk
IV. Heat stability of milk
Choose the correct answer.
Which of the following cheeses made from whey ?
A. Ricotta cheese
B. Mysore cheese
C. Gjetost cheese
D. Feta cheese
E. Cream cheese
Choose the correct answer.
Match List-I with List-II.
List-I
A. Cottage cheese
B. Feta cheese
C. Mozzarella cheese
D. Ricotta cheese
List-II
I. Cheese whey
II. Buffalo milk
III. Sheep milk
IV. Skim milk
Choose the correct answer.
Temporary hardness of water is caused by :
A. Chlorides
B. Sulfates
C. Carbonates
D. Bi-carbonates
E. Sodium and Potassium
Choose the correct answer.
Emulsifiers used in ice-cream for following purpose.
A. Improve whipping quality of ice-cream
B. Produce a dry and stiff ice-cream
C. Increase resistance to shrinkage and rapid meltdown
D. Decrease resistance to development of coarse and sandy texture
E. Smooth texture in the finished ice-cream
Choose the correct answer.