List of top Food Engineering and Technology Questions asked in CUET (PG)

Spirulina, when grown under controlled conditions, should contain ________ protein on dry-weight basis

Match the LIST-I with LIST-II 

LIST-ILIST-II
(B Complex Vitamin)(Scientific Name)
A.Vitamin B-1IV.Thiamine
B.Vitamin B-2III.Riboflavin
C.Vitamin B-6I.Pyridoxine
D.Vitamin B-12II.Cobalamin


Choose the most appropriate answer from the options given below:

Potatoes with 85% moisture content on a wet basis are dried to a final moisture content of 10%. If we dry 100 kg of potatoes, what is the final weight of the product?
Storing the freshly milled flour for 1-2 months result in desirable changes known as maturation. The changes that take place are:
A. Hydrolysis of fat into fatty acids
B. Decrease in sulphydryl groups
C. Reduction of disulphide bonds
D. Increase in sulphydryl groups
Among the following, the egg yolk protein is_______.
Bacteria that oxidize ethyl alcohol to acetic acid and cause spoilage in alcoholic beverages belong to the Genus.
Microorganism, commonly called as bread mold, and is involved in the spoilage of foods like berries, fruits, vegetables, bread, etc. is:
Which one of the following process is used for the selection of good quality eggs for storage?

Identify the equipment in the image: 

Ingredient added in egg proteins to decrease the temperature of coagulation is:
Bacteria like Coliform, {Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:}
Casein is more resistant to heat than whey. Resistance of casein to heat is NOT because of the following which factor.

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Saturated fatty acids found in food lipids) 
A.HeptanoicI.CH\(_3\)(CH\(_2\))\(_{12}\)COOH
B.HexanoicII.CH\(_3\)(CH\(_2\))\(_{4}\)COOH
C.PentanoicIII.CH\(_3\)(CH\(_2\))\(_{3}\)COOH
D.TetranicIV.CH\(_3\)(CH\(_2\))\(_{5}\)COOH


Choose the most appropriate answer from the options given below:

Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List

[A.] Friability of the food
[B.] Bulk density
[C.] Moisture content
[D.] Heat sensitivity of the food
Choose the most appropriate answer from the options given below:
All amino acids have a chiral centre, except

Match the LIST I (Stage of Egg White foam) with LIST II (Uses) 

LIST-ILIST-II
(Stage of Egg White foam)(Uses)
ASlightly beatenIIIThickening
BStiff foamIIIce cream
CStiffIShirred egg
DDryIVMeringues
Pasteurized milk does not contain which of the following enzyme:
Thamnidium chaetocladioides in meat produces:
Amongst the following, choose a type of concentrated milk
Arachidonic acid is composed of how many carbon atoms in its chain?

Arrange the steps involved in the production of soy sauce
[A.] Roasting of wheat 
[B.] Moromi stage 
[C.] Lactic/ethanolic fermentation 
[D.] Fermentation at 25-30 \(^{\circ}\)C for 2-3 days 
Choose the most appropriate answer from the options given below:

The difference between the initial and the final temperature divided by the freezing time is known as

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Type of Fouling)(Fouling Mechanism)
APrecipitationIVPrecipitation of dissolved substances...
BFreezingIIISolidification of Liquid components...
CParticulateIAccumulation of fine particles suspended...
DCorrosionIIHeat transfer surface reacts with ambient...
The temperature at which the granules begin to swell rapidly and lose birefringence is called
The bacteria most commonly associated with the soft rotting of carrots is