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

The penetration of fat within the muscle fibre when an animal is well fed, is called as __________
A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant
The yellow colour of the cow milk is due to the presence of__________
The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
Which of the following is NOT a type of "Difference test"?
Pectin is primarily composed of__________
The correct order of unit operations carried out in the Canning of vegetables is:
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:
NOEL stands for
Toxic constituent in Vicia faba may cause_________ pathological disorder.
The major microorganism that the food handler's may harbour as part of the body's flora is:
Red muscle fibres have ______ myoglobin than white muscle fibre.
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:

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 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:
The colour permitted in cheddar cheese as per FSS Act, 2006 is __________
Durum wheat is used for the making of __________

Match List-I with List-II 

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:
The term "GRAS" stands for:
In chiffon cakes, leavening occurs mainly by whipping of the __________
Bananas usually get spoiled due to chilling injury when stored at temperature
QRAC stands for:

Match List-I with List-II 

Choose the most appropriate answer from the options given below: