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

Sucrose polyesters act as
Match List I with List II:
LIST ILIST II
A. Fluid bread shorteningsI. 70
B. Frying shorteningsII. 20
C. Puff paste fatsIII. 30
D. Confectionery fatsIV. 50
Choose the correct answer from the options given below:
Butter contains ____ % of lactose.
Weight gain in rats upon the consumption of one gram of protein is known
The naturally occurring toxicant in potatoes is
The browning in egg powder can be prevented by
The correct order of production of egg powder is-
(A) Pasteurization
(B) Fermentation
(C) Drying
(D) Cooling
Choose the correct answer from the options given below:
The egg yolk is anchored in the center by
Egg yolk contains the following protein fractions
(A) Phosvitin
(B) Livetin
(C) Low density lipoprotein
(D) Ovomucin
Choose the correct answer from the options given below:
Match List I with List II:
LIST ILIST II
A. CattleI. Veal
B. CalvesII. Beef
C. HogsIII. Game meat
D. Wild AnimalsIV. Bacon
Choose the correct answer from the options given below:
The oxidised form of Oxymyoglobin is
The principal ingredient for curing of meat is
The temperature difference between inside and outside should not exceed........... to prevent the thermal shock in glass (package) manufacturing.
The temperature difference between inside and outside should not exceed........... to prevent the thermal shock in glass (package) manufacturing.
The packaging involves the complete sealing against the ingress of gases and vapour.
What is the full form of NOEL?
What is the name of the process for alkali treatment of cocoa?
What is the full form of AGMARK?
What is the instrument used to determine the plasticity of bread dough?
What is the storage temperature of Hypobaric storage?
What is the full form of GRAS?
Which instrument is used to determine the salt percentage in food?