CUET-PG SERIES Food-science-and-technology
Eggs
4 previous year questions.
Volume: 4 Ques
Yield: Medium
High-Yield Trend
4
2024 Chapter Questions 4 MCQs
01
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
The browning in egg powder can be prevented by
1
Glucose oxidase
2
Addition of gum acacia
3
Denaturing the proteins
4
Addition of acid
02
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
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:
(A) Pasteurization
(B) Fermentation
(C) Drying
(D) Cooling
Choose the correct answer from the options given below:
1
(A), (B), (C), (D)
2
(B), (A), (C), (D)
3
(B), (C), (A), (D)
4
(D), (C), (A), (B)
03
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
The egg yolk is anchored in the center by
1
Vitelline membrane
2
Shell membrane
3
Chalaza
4
Albuminous sac
04
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
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:
(A) Phosvitin
(B) Livetin
(C) Low density lipoprotein
(D) Ovomucin
Choose the correct answer from the options given below:
1
(A), (B) and (C) only.
2
(A), (B) and (D) only
3
(A), (B), (C) and (D).
4
(B), (C) and (D) only.