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

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:

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Liquid)(Viscosity at room temperature Approximate) (Pa . s)
AAirI\(10^{-5}\)
BWaterII\(10^{-3}\)
COlive OilIII\(10^{-1}\)
DLiquid HoneyIV\(10^{1}\)

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

Identify the equipment in the image: 

Arrange the steps of modern wheat milling
A. Cleaning to remove various type of impurities
B. Separation of the endosperms from the bran and germ
C. Dry scouting
D. Conditioning
Choose the most appropriate answer from the options given below:
Solvent used in polishing of brown rice during solvent extraction milling is

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:

A typical microwave oven consists of the following major components % List

[A.] Wave guide
[B.] Magnetron
[C.] Channel
[D.] Stirrer
Choose the most appropriate answer from the options given below:
Casein is more resistant to heat than whey. Resistance of casein to heat is NOT because of the following which factor.
Bacteria that oxidize ethyl alcohol to acetic acid and cause spoilage in alcoholic beverages belong to the Genus.
Pasteurized milk does not contain which of the following enzyme:
Amongst the following, choose a type of concentrated milk
Microorganism, commonly called as bread mold, and is involved in the spoilage of foods like berries, fruits, vegetables, bread, etc. is:
Instrument used for measuring the humidity is
The difference between the initial and the final temperature divided by the freezing time is known as
Bacteria like Coliform, {Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:}
Thamnidium chaetocladioides in meat produces:
Which one of the following process is used for the selection of good quality eggs for storage?
Milk fat may be decomposed by various bacteria, yeasts, and molds, the changes that take place in the milk fat are:
A. Oxidation of the unsaturated fatty acids
B. Hydrolysis of the butterfat to fatty acids
C. Alkali production
D. Combined oxidation and hydrolysis to produce rancidity
The bacteria most commonly associated with the soft rotting of carrots is
Sequentially arrange the steps in manufacture of Roquefort cheese
A. Inoculation of {Penicillium roqueforti
B. Addition of Lactic acid producing starter culture
C. Hopped and pressed
D. Formation of firm curd and cutting of curd
Choose the most appropriate answer from the options given below:}

A 4% commercially available acetic acid is known as_______.

The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.