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Sugar is an important topic in the Food Science and Technology 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 Sugar with explanations for effective preparation. Practice of CUET PG Food Science and Technology PYQs including Sugar questions regularly will improve accuracy, speed, and confidence in the CUET PG 2026 exam.
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CUET PG PYQs for Sugar with Solutions
1.
Process flow for the manufacturing of the caramel involves the following sequence-
(A). Emulsification
(B). Mixing
(C). Deposition
(D). Caramelization
Choose the correct answer from the options given below:- (B)-(A)-(D)-(C)
- (A)-(B)-(C)-(D)
- (B)-(A)-(C)-(D)
- (C)-(B)-(D)-(A)
2.
High sugar wafers contain more than % sugar.- 10
- 15
- 20
- 25
3.
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:- (B), (C), (D), (A)
- (A), (B), (C), (D)
- (B), (A), (D), (C)
- (C), (B), (D), (A)
4.
The boiling point of 50% sucrose solution is- 90
- 102
- 110
- 120
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