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:
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:
1
(A), (B) and (C) only.
2
(A), (B) and (D) only
3
(A), (B), (C) and (D).
4
(B), (C) and (D) only.

About Eggs - CUET-PG

Eggs is a vital chapter for CUET-PG aspirants. Mastering the concepts covered in this chapter is essential for securing a top rank.

By rigorously practicing the previous year questions associated with this chapter, you can identify high-yield topics, understand the examiner's perspective, and boost your confidence during the actual exam.

Frequently Asked Questions

Why focus on Eggs PYQs?

Analyzing PYQs for this specific chapter reveals the most frequently tested concepts and the typical complexity of questions, allowing you to tailor your study plan efficiently.

How to best use this analysis?

Review the topic breakdown to see which sub-topics within Eggs carry the most weight. Then, tackle the questions iteratively to solidify your understanding.