CUET PG 2017

A) 𝛼 − amylase B) 𝛽 − amylase
1. Which of the following is liquefying enzyme?

C) Both D) None

2. Raffinose is made up of
A) Galactose, glucose and fructose
B) Mannose, glucose and galactose
C) Mannose, glucose and fructose
D) Glucose, fructose and sucrose

3. Which of the following is the essential fatty acid?

A) Stearic acid B) Linolenic acid
C) Lauric acid D) Palmitic acid

4. DHA is
A) Docosa Hexaenoic Acid
B) Docosa Hexanoic Acid
C) Docosa Heptaenoic Acid
D) Docosa Heptanoic Acid

5. Which of the following is plant derived 𝝎 −

𝟑
fatty acid?
A) ALA B) Linoleic acid
C) EPA D) All of the above

6. Iodine value measures

A) Degree of unsaturation
B) Degree of saturation
C) Amount of carbon present
D) Number of iodine present

7. Which of the following vitamin is absent in egg?

A) Vit-A B) Vit-C
C) Vit-D D) Vit-K

8. Roquefortine is found in which of the following?

A) Cheese B) Meat
C) Egg D) Fruits

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9. Vitamin A is the least stable under 19. RDA stands for

A) Acidic conditions B) Alkaline conditions A) Regional Dietary Advisor
C) Both A and B D) Neutral conditions B) Recommended Dietary Allowances
C) Regional Drug Administrator
10. Most abundant mineral present in the egg shell is D) Recent Dietary Advancement
A) Iron
B) Magnesium 20. BMI stands for
C) Zinc A) Basal Metabolic Index
D) Calcium B) Body Mass Index
C) Body Metabolism Information
11. Antibiotic property is present in which of the D) Biotin Metabolic Index
following protein fraction?
A) Lysozyme B) Ovomucoid 21. Basmati rice has typical flavour due to
C) Ovomucin D) Avidin A) Ethyl acetate
B) Amyl acetate
12. The protein portion of the myoglobin is called C) Both ethyl acetate and amyl acetate
A) Heme B) Globin D) None of the above
C) Flavone D) None of above
22. Soxhlet method is based on which of the
13. During processing of food which one of the following principle?
following vitamin lost to the maximum A) Chemical analysis B) Solvent extraction
extent? C) Colorimetry D) Chromatography
A) Niacin B) Vit. K
23. Adulteration of edible oil by mineral oil can be
C) Ascorbic acid D) Vit. B6
identified by
A) Halman’s test B) Boudin test
14. Gelatinization of starch is
C) Holde’s test D) Carl’s test
A) Endothermic process
B) Exothermic process 24. Lacquering of cans helps in
C) Reversible A) Preventing cans from discolouration
D) Responsible for staling of bread B) Providing cheaper way of colouring the can
C) Providing mechanical strength
15. Which of the following explains the protein D) Preventing can from shock during
quality? transportation
A) Protein efficiency ratio
B) Net protein retention 25. Canning is also known as
C) PDCAAS A) Appertization B) Pasteurization
D) All of the above C) Sterilization D) Cold sterilization

16. Which of the following amino acid is absent in 26. Cryovac is known as
cereals? A) Method of preservation at low temperature
A) Methionine B) Phenylalanine B) Polyolefin material
C) Valine D) Leucine C) A disinfectant used during processing in plants
D) None of above
17. Which of the following vitamin is absent in fruits
and vegetables? 27. Heating of cream at low pressure is called as
A) Vit-A B) Vit-B A) Pasteurization
C) Vit-C D) None B) Sterilization
C) Vacreation
18. Thixotropic flow is D) Thermo-sterilization
A) Non-newtonian, shear-thinning
B) Newtonian, shear-thinning 28. Which is correct statement?
C) Non-newtonian, shear-thickening A) Hydrogenation is done to convert saturated
D) Non-newtonian, shear-thinning as well as fatty acids to saturated fatty acids.
shear-thickening B) Hydrogenated fat is resistance to oxidative
rancidity.

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C) Hydrogenation lowers the melting point of 38. Define OHSAS.

vegetable oils. A) Operational Hazards Safety Application System
D) Elaidic acid is the principal trans saturated B) Occupational Hazard Safety Application System
fatty acid often found in partially C) Occupational Health Safety Assessment Series
hydrogenated vegetable oils D) Operational Health Safety Assessment Series

29. Heating of frozen food is termed as 39. Psychotrophic microorganisms can grow at
A) Dehydrofreezing B) Thawing A) Freezing temperature
C) Freeze drying D) None of above B) Refrigeration temperature
C) Saline conditions
30. In slow freezing which of the following process D) High temperature
occurs?
A) Crystal size is big 40. Which is the oil with the highest proportion of
B) Crystal size is small saturated fatty acids?
C) Both extra cellular and intracellular A) Wheat germ oil B) Corn germ oil
crystallization takes place C) Sunflower oil D) Coconut oil
D) Quality of product is better than fast freezing
41. Ropiness in bread is caused due to which of the
31. Which of the following is being used in following microorganism?
immersion freezing? A) Bacillus licheniformis
A) Glycol B) Dry ice B) Serratia marcescens
C) Ammonia D) All of above C) Geotrichum auranticum
D) None of above
32. Which of the following is/are class–I
preservative? 42. Slimy Kraut is due to which of the following
A) Sugar microorganism?
B) Sorbic acid A) Penicillium notatum
C) Calcium propionates B) Bacillus subtilus
D) All of above C) Pediococus cerevisae
D) Leuconostoc mesentroides
33. In aseptic packaging, preservative used to
sterilize the packaging material is 43. Thamnidium is responsible for which of the
A) Phosphoric acid B) Sulphuric acid following?
C) Hydrogen peroxide D) All of above A) Whiskers B) Stickiness
C) Putrefaction D) Stamping ink
34. Which of the following is used as anticaking
agent? 44. Mead is manufactured from which of the
A) Tricalcium phosphate B) Magnesium silicate following?
C) Calcium silicate D) All of above A) Sugarcane B) Apple
C) Honey D) Apricot
35. Synthetic sweetner, saccharine is how many
45. Which is correct statement?
times sweeter than sucrose?
A) Trans fat behaves like unsaturated fat by
A) 20 B) 150
raising the level of LDL.
C) 300 D) 1000
B) Trans fat raise LDL and decrease levels of HDL.
C) Trans fats always polyunsaturated.
36. Vinegar is used as the preservatives in
D) Trans fat are always saturated.
A) Confectionry B) Ketchup
C) Jelly D) Oils
46. Oil from which of the following source is best for
human health?
37. The change in colour of meat during cooking is
A) Palm oil B) Hydrogenated oil
due to which of the following?
C) Flaxseed oil D) Coconut oil
A) Denaturation of myoglobin
B) Denaturation of haemoglobin 47. Gliadin protein present in wheat is responsible for
C) Oxidation of fat A) Elasticity B) Extensibility
D) Both B and C C) Both D) None of above

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48. Which of the following confectionary product A) Pseudomonas

contains dispersed air? B) Bacillus
A) Fudge B) Marshmallow C) Clostridium
C) Fondant D) Caramel D) Serratia

49. What is the percentage of damage starch 59. Sulphur stink in cane sugar is due to which of the
required for good quality bread? following microorganisms?
A) 2-5% B) 9-12% A) Pseudomonas fluorescence
C) 17-20% D) 23-26% B) Alkaligens viscolacents
C) Claviceps pupurea
50. Which of the following is being used as oxidizing D) Clostridium nigrificans
agent to improve the baking quality of flour?
A) Calcium propionate 60. “C”enamel cans are used for
B) Tricalcium phosphate A) Low acidic foods
C) Bromate B) Medium acidic foods
D) Ethyl bromide C) High acidic foods
D) Non acidic foods
51. Which of the following enzyme is used for baking
purpose? 61. Fruit squash have TSS of
A) Artificial amylase B) Bacterial amylase A) 12% B) 25%
C) Salivary amylase D) Fungal amylase C) 30% D) 40%

52. Semolina is prepared from 62. Smoking is used for the preservation of which of
A) Hard wheat B) Soft wheat the following?
C) Durum wheat D) Buckwheat flour A) Meat B) Cereals
C) Eggs D) Pulses
53. Chocolate liquor is the another name for
A) Cocoa mass 63. Renin is which of the following?
B) Marshmallow A) Protease B) Amylase
C) Cocoa butter C) Lipase D) Pectinase
D) Chocolate drink
64. Dextrin and starch is obtained from maize by
54. Which of the following protein contributes which of the following method?
elasticity to dough? A) Dry milling B) Wet milling
A) Albumin B) Globulin C) Distillation D) Solvent extraction
C) Glutenin D) Gliadin
65. Groundnut is the source of which of the
55. Which vitamin is the example of sugar acids? following mycotoxins?
A) Vitamin A B) Vitamin C A) Aflatoxins B) BOAA
C) Vitamin D D) Vitamin E C) Citrinin D) Penicillium

56. Green rot in egg is due to which of the following 66. Clear juice is known as
microorganisms? A) Squash
A) Pseudomonas fluorescence B) Nectar
B) Serratia marcescens C) Gin D) Cordial
C) Cladosporium
D) Aspergillus niger 67. The purpose of blanching is to destroy which of
the following?
57. Rind rot is being observed in which of the A) Enzymes
following product? B) Microbes
A) Raw milk B) Cheese C) Pathogens
C) Evaporated milk D) Butter D) Antinutritional factor

58. Flat sour spoilage of canned food is caused due 68. Curcumin is present in which of the following?
to which of the following microorganism?

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A) Beet root
B) Turmeric
C) Chilly
D) Pineapple

69. Magnetron is present in which of the following

instrument?
A) Microwave
B) Autoclave
C) Bioreactor
D) Plate heat exchanger

70. Colour of egg yolk is due to which of the

following?
A) Xanthophylls B) Curcumin
C) Sunset yellow D) B-carotene

71. Enzymatic browning is due to which of the

following enzymes?
A) Polyphenol oxidase B) Protease
C) Pectinase D) Papain

72. pH of fresh buffalo milk is which of the following?

A) 3.8 B) 6.7
C) 4.5 D) 5.9

73. MSG is used for which of the following?

A) Cleaning agent B) Anticaking agent
C) Flavour enhancer D) Artificial sweetener

74. Casein is present in which form in the milk?

A) Colloidal form
B) Dispersed form
C) Emulsion form
D) All of the above

75. Saurkraut is which of the following product?

A) Fermented raddish
B) Fermented cabbage
C) Fermented carrot
D) Fermented spinach