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

Match List-I with List-II 

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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
Choose the most appropriate answer from the options given below:
Durum wheat is used for the making of __________
Examples of active packaging includes;
(A). MAP
(B). Ethylene scavenger
(C). Antioxidant release film
(D). Moisture absorbents
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The industrial High Pressure Processing setup consists of the following components;
(A). Pressure pump
(B). Pressure agitator
(C). Pressure chamber
(D). Pulse chamber
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Red muscle fibres have ______ myoglobin than white muscle fibre.
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
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The colour permitted in cheddar cheese as per FSS Act, 2006 is __________
The drier that can be used for carrying out the instantizing or agglomeration process is:
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:
Pectin is primarily composed of__________
The major microorganism responsible for food infection transmitted through eggs is __________
Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
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The sequence of biscuit manufacturing process generally involves:
(A). Cooling and packing
(B). Forming
(C). Baking
(D). Mixing
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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
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The yellow colour of the cow milk is due to the presence of__________
Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
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Syneresis or weeping is a defect in__________
Candling of egg reveals the presence of __________
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:
Which of the following is used as an antioxidant in fats and oils?
The instrument used to measure the salt percentage of pickles is__________
Which of the following is NOT a type of "Difference test"?
The penetration of fat within the muscle fibre when an animal is well fed, is called as __________
Which of the following criteria that are used for screening of the New Food Product ideas?
(A). Marketability
(B). Technical feasibility
(C). Manufacturing capability
(D). Financial capability
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