List of top Questions asked in CUET (PG)

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:
Bananas usually get spoiled due to chilling injury when stored at temperature
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:
Which of the following is NOT a type of "Difference test"?
QRAC stands for:
The instrument used to measure plasticity of bread dough is known as
The 'AGMARK' standard was set up by
A flexible pouch capable of withstanding temperatures of about 120 \(^{\circ}\)C is known as __________
Sugarcane gur (jaggery) contains ______ % sucrose.
During processing, the characteristic flavor is developed in cocoa:
Increase in volume of bread during baking is known as __________
______ are responsible for the flavor and aroma of bread.
The penetration of fat within the muscle fibre when an animal is well fed, is called as __________
The molten mixture of sand, soda, limestone for the development of glass is called as __________
Application of silicone on the glass bottle surface during their manufacturing helps in
(A). Maintaining glossy appearance
(B). Prevents breakage
(C). Decreases the noise on contact
(D). Prevents spoilage
Choose the most appropriate answer from the options given below:
In chiffon cakes, leavening occurs mainly by whipping of the __________
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 is commonly used as oxygen scavenger in food packaging?
The rate of food spoilage is not dependent on __________
What does the term "JECFA" stands for:
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:
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:
Foods which are specially processed or formulated to satisfy a particular dietary requirement which exists due to a disease or disorder are known as __________
The colour permitted in cheddar cheese as per FSS Act, 2006 is __________
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: