List of top Questions asked in CUET (PG)

The enzyme used in isomerization of corn starch during the making of High Fructose Corn Syrup is/are:
(A). Alpha-amylase
(B). Glucoamylase
(C). Glucose isomerase
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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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The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
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Which of the following is commonly used as oxygen scavenger in food packaging?
The correct order of unit operations carried out in the Canning of vegetables is:
Arrange the processing steps of Jelly marmalade in a proper sequence:
(A). Selection and preparation of fruit
(B). Preparation of sherds & peels
(C). Boiling and cleaning of pectin
(D). Canning and sterilization
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Toxic constituent in Vicia faba may cause_________ pathological disorder.
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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What does the term "JECFA" stands for:
The colour permitted in cheddar cheese as per FSS Act, 2006 is __________

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The process for the development of cocoa mass follows a sequence of
(A). Milling
(B). Cleaning and roasting
(C). Breaking and winnowing
(D). Fermentation of dried beans
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The rate of food spoilage is not dependent on __________

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Foods which are specially processed or formulated to satisfy a particular dietary requirement which exists due to a disease or disorder are known as __________
______ are responsible for the flavor and aroma of bread.
Increase in volume of bread during baking is known as __________
Red muscle fibres have ______ myoglobin than white muscle fibre.
In chiffon cakes, leavening occurs mainly by whipping of the __________

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The standard weight of extra large size grade hen eggs, ranges ______ g