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

Match List-I with List-II.

List-I	List-II
A. White rice B. Maida C. Parboiled rice D. Breakfast cereal	I. Milling of endosperm II. Extrusion or flaking III. Steaming followed by drying IV. Milling and polishing

Identify the correct statements about parboiling of paddy:
A. Parboiling of paddy improves milling yield
B. Parboiling of paddy reduces grain breakage
C. Parboiling of paddy destroys vitamins
D. Parboiling of paddy hardens the endosperm
E. Parboiling of paddy improves nutritional quality
Choose the correct answer from the options given below:

The sequences of rice processing in a modern rice mill is:
A. Whitening
B. Cleaning
C. Husking
D. Polishing
E. Bagging Storage
Choose the correct answer from the options given below:

One hundred kg of paddy grains are taken for hulling process. After hulling, an amount of 20 kg unhusked grain is obtained. The coefficient of hulling is:

Storing the freshly milled flour for 1-2 months result in desirable changes known as maturation. The changes that take place are:
A. Hydrolysis of fat into fatty acids
B. Decrease in sulphydryl groups
C. Reduction of disulphide bonds
D. Increase in sulphydryl groups