List of top Food Science and Technology Questions on Cereals and Pulses asked in CUET (PG)

Match commonly consumed pulse with their scientific name.

List - IList - II
A. Rice beanI. Phaseolus coccineus
B. Scarlet runner beanII. Vigna umbellata
C. Sword beanIII. Pachyrrizus erosus
D. Yam beanIV. Canavalia gladiata
The thousand kernal weight (g) of maize is:

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

The sequence of biscuit manufacturing process generally involves:
(A). Cooling and packing
(B). Forming
(C). Baking
(D). Mixing
Choose the most appropriate answer from the options given below:
Which of the following legume is considered as the poor man's pulse?
Durum wheat is used for the making of __________
Freshly milled wheat flour used for bread making is matured for ______ months during storage.
The instrument used to measure plasticity of bread dough is known as
The enzyme used in isomerization of corn starch during the making of High Fructose Corn Syrup is/are:
(A). Alpha-amylase
(B). Glucoamylase
(C). Glucose isomerase
Choose the most appropriate answer from the options given below:
Arrange the general processing steps of pulses
(A) Soaking and Germination
(B) Cooking
(C) Decortication
(D) Fermentation
Choose the correct answer from the options given below:
The group of vitamins present in all cereal grains are
Types of proteins present in cereals are-
(A) Albumin
(B) Globulins
(C) Prolamines
(D) Glutelins
Choose the correct answer from the options given below: