CUET-PG SERIES Food-science-and-technology
Fats And Oils
3 previous year questions.
Volume: 3 Ques
Yield: Medium
High-Yield Trend
3
2024 Chapter Questions 3 MCQs
01
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
Change in lipid leading to an undesirable flavour and odour is known as:
1
Rancidity
2
Enzymatic degradation
3
Gelatinization
4
Lipid degradation
02
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
Sucrose polyesters act as
1
stabilizers
2
antioxidants
3
flavours
4
engineered fats
03
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
Match List I with List II:
Choose the correct answer from the options given below:
| LIST I | LIST II |
|---|---|
| A. Fluid bread shortenings | I. 70 |
| B. Frying shortenings | II. 20 |
| C. Puff paste fats | III. 30 |
| D. Confectionery fats | IV. 50 |
1
(A)-(I), (B)-(II), (C)-(III), (D)-(IV)
2
(A)-(II), (B)-(III), (C)-(IV), (D)-(I)
3
(A)-(I), (B)-(II), (C)-(IV), (D)-(III)
4
(A)-(III), (B)-(IV), (C)-(I), (D)-(II)
About Fats And Oils - CUET-PG
Fats And Oils 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 Fats And Oils 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 Fats And Oils carry the most weight. Then, tackle the questions iteratively to solidify your understanding.