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

Tannins in their natural form are mostly:
(A) yellow in color
(B) orange in color
(C) colorless
(D) blue in color
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Carotenoids are soluble in:

__is the rigidity in plant cells resulting from being filled with water.

Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
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Change in lipid leading to an undesirable flavour and odour is known as:

Phenomenon in which a substance occurs in different crystalline forms is known as:

Pectic enzymes include the following groups:
(A) Pectin esterase
(B) Polygalacturonase
(C) Pectin lyase
(D) Lactase
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Gumminess is expressed as:

Final viscosity of starch paste increases with an increase in:

In Farinograph analysis, the reference value for resistance is:

Typical farinograph of wheat flour follows the sequence of-
(A). Arrival time
(B). Peak time
(C). Mixing tolerance index
(D). Departure time
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Deposit cookies contain % of unbleached soft wheat flour.

Blended chocolate should contain not less than cocoa solids

Process flow for the manufacturing of the caramel involves the following sequence-
(A). Emulsification
(B). Mixing
(C). Deposition
(D). Caramelization
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Test is used to check the fermentation of cocoa beans.

Mold growth in muffins is controlled by the addition of

High sugar wafers contain more than % sugar.

Filo pastry is prepared by following sequence-
(A). Baking
(B). Selection and weighing of ingredients
(C). Chilling
(D). Mixing
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The boiling point of 50% sucrose solution is

Glycerol mono stearate serves as a/ an in cakes.

Which of the following is used as an enriching agent in wheat flour?

Sequence for the preparation of sugar from sugarcane juice involves the following unit operations:
(A). Crystallization
(B). Centrifugation and filtration
(C). Decolourization
(D). Evaporation
Choose the correct answer from the options given below: