CUET PG PYQs for Food Technology with Solutions: Practice CUET PG Previous Year Questions

Content Writer | Journalism Graduate | Updated 3+ months ago

Food Technology is an important topic in the Animal Science section in CUET PG exam. Practising this topic will increase your score overall and make your conceptual grip on CUET PG exam stronger.

This article gives you a full set of CUET PG PYQs for Food Technology with explanations for effective preparation. Practice of CUET PG Animal Science PYQs including Food Technology questions regularly will improve accuracy, speed, and confidence in the CUET PG 2026 exam.

CUET PG PYQs for Food Technology with Solutions

1.
Match List-I with List-II. List-I
A. Codex Alimentarius
B. MFPO
C. FSSAI
D. HACCP
List-II
I. Food safety and standards
II. Hazard analysis and safe processing
III. Meat inspection and quality control
IV. International guidelines on meat and poultry safety
Choose the correct answer from the options given below:
- A-IV, B-III, C-II, D-I
- A-I, B-IV, C-III, D-II
- A-II, B-I, C-IV, D-III
- A-III, B-I, C-IV, D-II
View Solution
2.
Which methods are effective for preserving food by significantly reducing the available moisture for microbial growth? A. Freezing
B. Drying
C. Salting
D. Pasteurization
E. Chilling Choose the correct answer from the options given below:
- B and C only
- A and C only
- D and E only
- B and E only
View Solution
3.
Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R): Assertion (A): Food with low initial microbial load always have longer shelf life.
Reason (R): Growth conditions during storage are more critical than initial contamination levels. In the light of the above statements, choose the most appropriate answer from the options given below:
- Both (A) and (R) are correct and (R) is the correct explanation of (A)
- Both (A) and (R) are correct but (R) is not the correct explanation of (A)
- (A) is correct but (R) is not correct
- (A) is not correct but (R) is correct
View Solution
4.
Choose the correct statements about fermented food products:
A. Sauerkraut is made from cabbage,
B. Natural microbiota is associated with fermentation of cucumbers,
C. Tofu is a fermented product of olive,
D. Miso is prepared from milk, E. Tempeh is a fermented soybean product. Choose the most appropriate answer from the options given below:
- A, B, E only
- B, C, D only
- A, B, D only
- C, D, E only
View Solution
5.
Identify the correct statements about food standard or quality maintenance:
A. FPO regulates fruit products
B. AGMARK ensures quality of agricultural products
C. HACCP is a reactive quality control system
D. CIP ensures cleaning of raw samples
E. ISI standards ensure product safety
Choose the correct answer from the options given below:
- A, B, C only
- A, B, D only
- A, B, E only
- A, B, D, E only
View Solution
6.
Choose the correct combination based on nutrient availability
(A). Protein- Almond
(B). Carbohydrate- Apricot
(C). Fibre- Guava
(D). Fat- Papaya
Choose the correct answer from the options given below:
- (A), (B) and (D) only.
- (A), (B) and (C) only.
- (A), (B), (C) and (D).
- (B), (C) and (D) only.
View Solution
7.
Cheese processing includes:
- Coagulation of milk proteins
- Heat sterilization of milk proteins
- Coagulation of milk solids not fat
- Centrifugation of milk proteins
View Solution
8.
What is the sensory outcome resulting from the decomposition of fats in milk?
- Sweet taste
- Rancidity
- Bitterness
- Sourness
View Solution

9.
Match List-I with List-II.
List-I List-II
A. Biogas production
B. Composting
C. Effluent treatment
D. CIP (Clean-in-Place) I. Removal of chemical and biological waste
II. Recovery of energy from waste
III. Cleaning of food processing equipment
IV. Microbial degradation into fertilizer

List-I	List-II
A. Biogas production B. Composting C. Effluent treatment D. CIP (Clean-in-Place)	I. Removal of chemical and biological waste II. Recovery of energy from waste III. Cleaning of food processing equipment IV. Microbial degradation into fertilizer

A-I, B-II, C-IV, D-III
A-II, B-IV, C-I, D-III
A-IV, B-II, C-I, D-III
A-I, B-IV, C-II, D-III

View Solution

10.
HACCP stands for:
- High Accuracy Commercial Control Process
- Heat Applied Critical Control Process
- Hazard Avoidance Cum Control Planning
- Hazard Analysis and Critical Control Points
View Solution
11.
Which one of the following process is used for the selection of good quality eggs for storage?
- Candling
- Washing
- Oiling
- Waxing
View Solution
12.
Match List-I with List-II
\[\begin{array}{|l|l|} \hline \textbf{List-I} & \textbf{List-II} \\ \textbf{Constituents} & \textbf{Crops} \\ \hline \text{(A). Beta Carotene} & \text{(I). Fig} \\ \hline \text{(B). Ascorbic Acid} & \text{(II). Mango} \\ \hline \text{(C). Riboflavin} & \text{(III). Bael} \\ \hline \text{(D). Niacin} & \text{(IV). Barbados Cherry} \\ \hline \end{array}\]
Choose the correct answer from the options given below:
- (A) - (I), (B) - (III), (C) - (II), (D) - (IV)
- (A) - (II), (B) - (IV), (C) - (III), (D) - (I)
- (A) - (I), (B) - (II), (C) - (IV), (D) - (III)
- (A) - (III), (B) - (IV), (C) - (I), (D) - (II)
View Solution
13.
"M-9" is a well-known dwarfing rootstock for which fruit crop?
- Mango
- Apple
- Pear
- Peach
View Solution
14.
ATP bioluminescence test is used to detect: A. Heavy metal contamination
B. Fat content
C. Microbial contamination
D. Protein content
E. Fat oxidation Choose the correct answer from the options given below:
- A, C only
- C only
- B, D, E only
- A, C, E only
View Solution
15.
The microbe responsible for food spoilage in fruits and juices during storage.
- Lactobacillus
- Micrococcus
- Fusarium
- Monilia
View Solution

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CUET PG PYQs for Food Technology with Solutions: Practice CUET PG Previous Year Questions

CUET PG PYQs for Food Technology with Solutions

2.
Which methods are effective for preserving food by significantly reducing the available moisture for microbial growth? A. Freezing
B. Drying
C. Salting
D. Pasteurization
E. Chilling Choose the correct answer from the options given below:

6.
Choose the correct combination based on nutrient availability
(A). Protein- Almond
(B). Carbohydrate- Apricot
(C). Fibre- Guava
(D). Fat- Papaya
Choose the correct answer from the options given below:

7.
Cheese processing includes:

8.
What is the sensory outcome resulting from the decomposition of fats in milk?

9.
Match List-I with List-II.
List-I List-II
A. Biogas production
B. Composting
C. Effluent treatment
D. CIP (Clean-in-Place) I. Removal of chemical and biological waste
II. Recovery of energy from waste
III. Cleaning of food processing equipment
IV. Microbial degradation into fertilizer

10.
HACCP stands for:

11.
Which one of the following process is used for the selection of good quality eggs for storage?

13.
"M-9" is a well-known dwarfing rootstock for which fruit crop?

14.
ATP bioluminescence test is used to detect: A. Heavy metal contamination
B. Fat content
C. Microbial contamination
D. Protein content
E. Fat oxidation Choose the correct answer from the options given below:

15.
The microbe responsible for food spoilage in fruits and juices during storage.

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CUET PG PYQs for Food Technology with Solutions

2.Which methods are effective for preserving food by significantly reducing the available moisture for microbial growth? A. Freezing B. Drying C. Salting D. Pasteurization E. Chilling Choose the correct answer from the options given below:

6.Choose the correct combination based on nutrient availability (A). Protein- Almond (B). Carbohydrate- Apricot (C). Fibre- Guava (D). Fat- Papaya Choose the correct answer from the options given below:

7.Cheese processing includes:

8.What is the sensory outcome resulting from the decomposition of fats in milk?

9.Match List-I with List-II.List-IList-IIA. Biogas productionB. CompostingC. Effluent treatmentD. CIP (Clean-in-Place)I. Removal of chemical and biological wasteII. Recovery of energy from wasteIII. Cleaning of food processing equipmentIV. Microbial degradation into fertilizer

10.HACCP stands for:

11.Which one of the following process is used for the selection of good quality eggs for storage?

13."M-9" is a well-known dwarfing rootstock for which fruit crop?

14.ATP bioluminescence test is used to detect: A. Heavy metal contamination B. Fat content C. Microbial contamination D. Protein content E. Fat oxidation Choose the correct answer from the options given below:

15.The microbe responsible for food spoilage in fruits and juices during storage.

Comments

SUBSCRIBE TO OUR NEWS LETTER

2.
Which methods are effective for preserving food by significantly reducing the available moisture for microbial growth? A. Freezing
B. Drying
C. Salting
D. Pasteurization
E. Chilling Choose the correct answer from the options given below:

6.
Choose the correct combination based on nutrient availability
(A). Protein- Almond
(B). Carbohydrate- Apricot
(C). Fibre- Guava
(D). Fat- Papaya
Choose the correct answer from the options given below:

7.
Cheese processing includes:

8.
What is the sensory outcome resulting from the decomposition of fats in milk?

9.
Match List-I with List-II.
List-I List-II
A. Biogas production
B. Composting
C. Effluent treatment
D. CIP (Clean-in-Place) I. Removal of chemical and biological waste
II. Recovery of energy from waste
III. Cleaning of food processing equipment
IV. Microbial degradation into fertilizer

10.
HACCP stands for:

11.
Which one of the following process is used for the selection of good quality eggs for storage?

13.
"M-9" is a well-known dwarfing rootstock for which fruit crop?

14.
ATP bioluminescence test is used to detect: A. Heavy metal contamination
B. Fat content
C. Microbial contamination
D. Protein content
E. Fat oxidation Choose the correct answer from the options given below:

15.
The microbe responsible for food spoilage in fruits and juices during storage.