List of top Questions asked in CUET (UG)

Match List-I with List-II.

List-I
(Programme)

List-II 
(Target group)

(A)ICDS(I)Children under 18 years of age
(B)SOS(II)College going students
(C)Special homes(III)Children below six years of age
(D)NSS(IV)Needy abandoned children

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Identify the aspects relating to care and maintenance of fabrics:
A. Keeping the material free of physical damage
B. Discard clothes if any damage occurs
C. Refreshing or retaining the appearance by removing stains and dirt
D. Retaining the textural and visual characteristics
E. Changing the visual characteristics
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Which of the following does NOT fall under the category of straight lines?
Match List-I with List-II.

List-I
(Designations)

List-II
(Duties)

(A)Head waiter(I)Reserves, registers and assign rooms to guests
(B)Chef-de-cuisine(II)Supervisors for some sections of the kitchen
(C)Receptionist(III)Lead a team of waiters stewards
(D)Chef-de-parties(IV)Planning, organising and controlling the kitchen operations
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Match List-I with List-II.

List-I
(Extension Projects)

List-II 
(Communication tools
used)

(A)RRE(I)Satellite
(B)SEWA(II)Print media
(C)Project Village Chhatera(III)Campaign
(D)EDUSAT(IV)ICT
Choose the correct answer from the options given below:
Match List-I with List-II.

List-I
(Processed foods)

List-II
(Examples)

(A)Preserved foods(I)Low sodium salt
(B)Manufactured foods(II)Canned fruits
(C)Formulated foods(III)Papads
(D)Medical foods(IV)Ice creams

Choose the correct answer from the options given below:
Match List-I with List-II.

List-I
(Terms)

List-II 
(Description)

(A)Quality Assurance(I)Process of implementation and monitoring of quality systems like TQM, ISO
(B)Quality control(II)Process of problem solving with the purpose of getting a 'zero-defect product
(C)Quality Management(III)Characteristics of the product that are given by the buyer or desired by the consumer
(D)Specifications(IV)Process of preventive problem management
Choose the correct answer from the options given below:
Match List-I with List-II.

List-I
(Terms)

List-II 
(Explanation)

(A)Food Quality(I)Assurance that food will not cause any harm to the consumers
(B)Toxicity(II)Relative probability that harm or injury will result when substance is not used in prescribed
manner and quantity
(C)Food Safety(III)Capacity of a substance to produce harm or injury of any kind under any conditions
(D)Hazard(IV)Attributes that influence a product's value to consumers
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Shreya wants to design a dress by incorporating rhythm design principle. Which of the following can NOT be nsed to create rhythm?
Which of the following is NOT a department/sector in hospitality industry?
Which of the following falls under the category of rewards given to sustain high performance employees in an organisation?
A. Paid holidays
B. Tax incentives
C. Financial packages for children's education
D. Financial compensation like driver's wages
E. Disability insurance
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Arrange the given steps of nutritional care during illness in the correct sequence.
A. Assessing nutritional status
B. Planning and prioritising nutrition intervention(s)
C. Diagnosis of nutritional problems
D. Making changes in the nutritional care outcomes, if necessary
E. Evaluating nutritional care outcomes
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Which of the following is NOT a function of human resources/talent management?
A diet can be modified to meet the medical needs of a patient through which of the following?
A. Changing consistency and/or texture
B. Adding supplements
C. Increase or decrease in the amount of one or more nutrients
D. Increase or decrease in calorie intake
E. Making an all fruit diet
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Which of the following government body framed the National Nutrition Policy (NNP) of India in the year 1993?
Which of the following is referred to as "Hidden Hunger" in the context of nutritional problems?
In the context of food safety, intentional or accidental addition of impure ingredients that alters the properties and diminishes the quality of food is known as________.
In the context of food standards regulations, which of the following is an international reference for quality management of an organisation?
Arrange the organizational structure hierarchy followed by housekeeping department from top to bottom.
A. Assistant housekeeper
B. Room attendant
C. Executive housekeeper
D. Housemen
E. Floor suspervisor
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Fortification as an intervention is used under which of the following strategies to combat public nutrition problems?
Give the correct sequence of different stages of apparel production.
A. Finishing and packaging
B. Procurement and inspection of raw material
C. Laying and cutting of fabric/material
D. Assembly of the product
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Which of the following colour scheme refers to a colour combination using two or three hues that lie side by side on the colour wheel?
To create focused attention on a small village in Delhi, the Project village Chattera was started in 1969. Which newspaper was involved in this project?
Which of the following is a welfare catering service?
The term "Development Communication" was first coined by Quebral in which year?