List of top Questions asked in CUET (PG)

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Saturated fatty acids found in food lipids) 
A.HeptanoicI.CH\(_3\)(CH\(_2\))\(_{12}\)COOH
B.HexanoicII.CH\(_3\)(CH\(_2\))\(_{4}\)COOH
C.PentanoicIII.CH\(_3\)(CH\(_2\))\(_{3}\)COOH
D.TetranicIV.CH\(_3\)(CH\(_2\))\(_{5}\)COOH


Choose the most appropriate answer from the options given below:

The temperature at which the granules begin to swell rapidly and lose birefringence is called
Solvent used in polishing of brown rice during solvent extraction milling is
Parboiling of rice offers the following advantages:
A. Greater resistance to insects and fungus infection
B. Grain becomes weak
C. Increase in nutritive value of rice
D. Dehusking of parboiled rice is easy
Choose the most appropriate answer from the options given below:
Storing the freshly milled flour for 1-2 months result in desirable changes known as maturation. The changes that take place are:
A. Hydrolysis of fat into fatty acids
B. Decrease in sulphydryl groups
C. Reduction of disulphide bonds
D. Increase in sulphydryl groups
Arrange the steps of modern wheat milling
A. Cleaning to remove various type of impurities
B. Separation of the endosperms from the bran and germ
C. Dry scouting
D. Conditioning
Choose the most appropriate answer from the options given below:
Deterioration in cereals is attributed to
A. Moisture content
B. Temperature
C. pH
D. Presence of oxygen
Choose the most appropriate answer from the options given below:
Activity of which enzyme increases during germination of cereals?
Among the following, which one is the perennial vegetable?
The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.
During production of egg powder, browning can be prevented by:
A. Glucose oxidase
B. Yeast
C. Lactic acid bacteria
D. Syringing
Choose the most appropriate answer from the options given below:
Ingredient added in egg proteins to decrease the temperature of coagulation is:
Among the following, the egg yolk protein is_______.
Sequentially arrange the steps in manufacture of Roquefort cheese
A. Inoculation of {Penicillium roqueforti
B. Addition of Lactic acid producing starter culture
C. Hopped and pressed
D. Formation of firm curd and cutting of curd
Choose the most appropriate answer from the options given below:}
Amongst the following, choose a type of concentrated milk
Vitamin that is synthesized in the cow's rumen is
Pasteurized milk does not contain which of the following enzyme:
Casein is more resistant to heat than whey. Resistance of casein to heat is NOT because of the following which factor.

Match the LIST-I with LIST-II 
Average composition of Milk 

LIST-ILIST-II
(Constituents)(Percentage %)
A.WaterI.87
B.ProteinII.3.3
C.LactoseIII.5.0
D.Total solidsIV.12.9


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Identify the equipment in the image: 

A 4% commercially available acetic acid is known as_______.

Milk fat may be decomposed by various bacteria, yeasts, and molds, the changes that take place in the milk fat are:
A. Oxidation of the unsaturated fatty acids
B. Hydrolysis of the butterfat to fatty acids
C. Alkali production
D. Combined oxidation and hydrolysis to produce rancidity
Which one of the following process is used for the selection of good quality eggs for storage?
Thamnidium chaetocladioides in meat produces:
Bacteria like Coliform, {Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:}