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 __________
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:
NOEL stands for
The rate of food spoilage is not dependent on __________
Natural carotenes can be extracted from__________
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
Choose the most appropriate answer from the options given below:
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:
Which of the following is used as an antioxidant in fats and oils?
The instrument used to measure the salt percentage of pickles is__________
Sugarcane gur (jaggery) contains ______ % sucrose.

Match List-I with List-II 

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:
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:
Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
Choose the most appropriate answer from the options given below:
Which of the following legume is considered as the poor man's pulse?
A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant
An example of hard and ripened cheese is:

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

Freshly milled wheat flour used for bread making is matured for ______ months during storage.
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:
The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
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 correct order of unit operations carried out in the Canning of vegetables is:

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: