List of top Questions asked in CUET (PG)

Straight flour is
(A) Patent flour
(B) Clear flour
(C) Mixture of all flours
(D) Pastry flour
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Pectic enzymes include the following groups:
(A) Pectin esterase
(B) Polygalacturonase
(C) Pectin lyase
(D) Lactase
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Phenomenon in which a substance occurs in different crystalline forms is known as:

Change in lipid leading to an undesirable flavour and odour is known as:

Which of the following vitamins are fat soluble?
(A) Vitamin A
(B) Vitamin B
(C) Vitamin D
(D) Vitamin E
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__is the rigidity in plant cells resulting from being filled with water.

Carotenoids are soluble in:

Deposit cookies contain % of unbleached soft wheat flour.

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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In Farinograph analysis, the reference value for resistance is:

Final viscosity of starch paste increases with an increase in:

Gumminess is expressed as:

High sugar wafers contain more than % sugar.

Mold growth in muffins is controlled by the addition of

Test is used to check the fermentation of cocoa beans.

Process flow for the manufacturing of the caramel involves the following sequence-
(A). Emulsification
(B). Mixing
(C). Deposition
(D). Caramelization
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Blended chocolate should contain not less than cocoa solids

Glycerol mono stearate serves as a/ an in cakes.

Filo pastry is prepared by following sequence-
(A). Baking
(B). Selection and weighing of ingredients
(C). Chilling
(D). Mixing
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Weight gain in rats upon the consumption of one gram of protein is known

Butter contains ____ % of lactose.

Sucrose polyesters act as

Sequence for the preparation of sugar from sugarcane juice involves the following unit operations:
(A). Crystallization
(B). Centrifugation and filtration
(C). Decolourization
(D). Evaporation
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The egg yolk is anchored in the center by

The correct order of production of egg powder is-
(A) Pasteurization
(B) Fermentation
(C) Drying
(D) Cooling
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