List of top Questions asked in CUET (PG)

Which of the following is NOT a type of "Difference test"?
The alkali treatment of cocoa to enhance its color and flavor is known as
Sequentially arrange the processing steps involved in the manufacturing of cheddar cheese
(A). Standardization
(B). Pre-heating
(C). Addition of starter culture
(D). Pasteurization
Choose the most appropriate answer from the options given below:
Freshly milled wheat flour used for bread making is matured for ______ months during storage.
Increase in volume of bread during baking is known as __________
What does the term "JECFA" stands for:
Identify the correct sequence of product/by-product formation during cocoa and chocolate processing/manufacturing:
(A). Cocoa powder
(B). Chocolate liquor
(C). Cocoa butter
(D). Nibs
Choose the most appropriate answer from the options given below:
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
Choose the most appropriate answer from the options given below:
In chiffon cakes, leavening occurs mainly by whipping of the __________
The 'AGMARK' standard was set up by
______ are responsible for the flavor and aroma of bread.
The major microorganism that the food handler's may harbour as part of the body's flora is:
The term "GRAS" stands for:

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

The rate of food spoilage is not dependent on __________
Natural carotenes can be extracted from__________
Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
Choose the most appropriate answer from the options given below:
A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

The basic functions of a food package are:
(A). Containment
(B). Fortification
(C). Adulteration
(D). Communication
Choose the most appropriate answer from the options given below:
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
Choose the most appropriate answer from the options given below:
Syneresis or weeping is a defect in__________
During the process of ripening of fruits, the transition of pectic substance occurs in the following order:
(A). Protopectin
(B). Pectin
(C). Pectinic acid
(D). Pectic acid
Choose the most appropriate answer from the options given below:

Match List-I with List-II 

Choose the most appropriate answer from the options given below: