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

Sugarcane gur (jaggery) contains ______ % sucrose.
The instrument used to measure plasticity of bread dough is known as
The sequence of biscuit manufacturing process generally involves:
(A). Cooling and packing
(B). Forming
(C). Baking
(D). Mixing
Choose the most appropriate answer from the options given below:
Freshly milled wheat flour used for bread making is matured for ______ months during storage.
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:
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
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
Which of the following is commonly used as oxygen scavenger in food packaging?
The industrial High Pressure Processing setup consists of the following components;
(A). Pressure pump
(B). Pressure agitator
(C). Pressure chamber
(D). Pulse chamber
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:
The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
Which of the following are polyunsaturated fatty acids (n-6)?
(A). Linoleic
(B). \(\gamma\)- Linolenic
(C). Arachidonic
(D). Oleic
Choose the most appropriate answer from the options given below:
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
Choose the most appropriate answer from the options given below:
Red muscle fibres have ______ myoglobin than white muscle fibre.
A flexible pouch capable of withstanding temperatures of about 120 \(^{\circ}\)C is known as __________
The major microorganism responsible for food infection transmitted through eggs is __________
Toxic constituent in Vicia faba may cause_________ pathological disorder.
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:
Syneresis or weeping is a defect in__________
The yellow colour of the cow milk is due to the presence of__________
The rate of food spoilage is not dependent on __________
The colour permitted in cheddar cheese as per FSS Act, 2006 is __________
An example of hard and ripened cheese is:
Candling of egg reveals the presence of __________
The correct order of unit operations carried out in the Canning of vegetables is: