CUET-PG SERIES Food-science-and-technology
Meat Fish And Poultry
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-
Match List I with List II:
Choose the correct answer from the options given below:
| LIST I | LIST II |
|---|---|
| A. Cattle | I. Veal |
| B. Calves | II. Beef |
| C. Hogs | III. Game meat |
| D. Wild Animals | IV. Bacon |
1
(A)-(I), (B)-(III), (C)-(II), (D)-(IV)
2
(A)-(II), (B)-(III), (C)-(I), (D)-(IV)
3
(A)-(II), (B)-(I), (C)-(IV), (D)-(III)
4
(A)-(II), (B)-(IV), (C)-(I), (D)-(III)
02
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
The oxidised form of Oxymyoglobin is
1
Myoglobin
2
Metmyoglobin
3
Cholemyoglobin
4
Ferrylmyoglobin
03
PYQ 2024
medium
food-science-and-technology ID: cuet-pg-
The principal ingredient for curing of meat is
1
Potassium chloride
2
Sodium chloride
3
Calcium chloride
4
Magnesium chloride