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

Test is used to check the fermentation of cocoa beans.

Mold growth in muffins is controlled by the addition of

High sugar wafers contain more than % sugar.

Filo pastry is prepared by following sequence-
(A). Baking
(B). Selection and weighing of ingredients
(C). Chilling
(D). Mixing
Choose the correct answer from the options given below:

The boiling point of 50% sucrose solution is

Glycerol mono stearate serves as a/ an in cakes.

Which of the following is used as an enriching agent in wheat flour?

Sequence for the preparation of sugar from sugarcane juice involves the following unit operations:
(A). Crystallization
(B). Centrifugation and filtration
(C). Decolourization
(D). Evaporation
Choose the correct answer from the options given below:

Sucrose polyesters act as

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:

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.