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Latest CUET PG Animal Science Exam Question (Objective Questions), MCQ in English

Subjects : Animal Science

Question Bank CUET PG Animal Science (SCQP30) Exam - English
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Animal Science

Question 1Single Answer
The process of breaking down fat globules in milk into smaller particles to prevent cream separation is called?
  1. A
    Pasteurization
  2. B
    Fermentation
  3. C
    Homogenization
  4. D
    Standardization
Question 2Single Answer
The grading of carcasses is primarily based on?
  1. A
    Animal age and color
  2. B
    Weight, conformation, and fat distribution
  3. C
    Feeding method
  4. D
    Breed and gender
Question 3Single Answer
The process used to destroy all pathogenic microorganisms in milk by heating is known as?
  1. A
    Pasteurization
  2. B
    Homogenization
  3. C
    Sterilization
  4. D
    Standardization
Question 4Single Answer
The main objective of food preservation is?
  1. A
    Increase spoilage rate
  2. B
    Reduce nutrient retention
  3. C
    Decrease food value
  4. D
    Extend shelf-life and maintain quality
Question 5Single Answer
Freezing preserves food primarily by?
  1. A
    Killing all microorganisms
  2. B
    Slowing down microbial and enzymatic activity
  3. C
    Increasing moisture content
  4. D
    Promoting oxidation
Question 6Single Answer
Which of the following is a physical method of food preservation?
  1. A
    Smoking
  2. B
    Salting
  3. C
    Pickling
  4. D
    Freezing
Question 7Single Answer
The process of removing moisture from food to prevent spoilage is called?
  1. A
    Fermentation
  2. B
    Irradiation
  3. C
    Drying
  4. D
    Cooling
Question 8Single Answer
Canning preserves food by?
  1. A
    Exposing to air
  2. B
    Cooling only
  3. C
    Heating and sealing in airtight containers
  4. D
    Increasing humidity
Question 9Single Answer
The principle of food irradiation is based on?
  1. A
    Salting
  2. B
    Cooling below 0°C
  3. C
    Ionizing radiation destroying microorganisms
  4. D
    Heating rapidly
Question 10Single Answer
Cold chain management ensures?
  1. A
    Random transport conditions
  2. B
    Exposure to sunlight
  3. C
    Maintenance of temperature from production to consumption
  4. D
    Packaging only
Question 11Single Answer
The ideal temperature for frozen meat storage is approximately?
  1. A
    0°C
  2. B
    -18°C
  3. C
    4°C
  4. D
    25°C
Question 12Single Answer
Pasteurization is mainly used for?
  1. A
    Milk preservation
  2. B
    Meat curing
  3. C
    Fruit drying
  4. D
    Cereal production
Question 13Single Answer
Packaging protects food mainly from?
  1. A
    Color enhancement
  2. B
    Contamination and spoilage
  3. C
    Weight loss
  4. D
    Nutrient increase
Question 14Single Answer
Vacuum packaging removes?
  1. A
    Nutrients from food
  2. B
    Moisture from food
  3. C
    Colorants from packaging
  4. D
    Air from the package
Question 15Single Answer
The shelf-life of frozen poultry can be extended by?
  1. A
    Keeping at room temperature
  2. B
    Repeated thawing
  3. C
    Maintaining -18°C continuously
  4. D
    Storing in sunlight
Question 16Single Answer
Which preservation method uses heat to destroy microorganisms and enzymes?
  1. A
    Drying
  2. B
    Freezing
  3. C
    Canning
  4. D
    Irradiation
Question 17Single Answer
Which of the following is an example of chemical preservation?
  1. A
    Pasteurization
  2. B
    Freezing
  3. C
    Addition of sodium benzoate
  4. D
    Refrigeration
Question 18Single Answer
The main objective of cold storage is to?
  1. A
    Ferment food
  2. B
    Increase heat
  3. C
    Dehydrate food
  4. D
    Slow down spoilage reactions
Question 19Single Answer
Which of the following is not a method of food preservation?
  1. A
    Smoking
  2. B
    Boiling
  3. C
    Dilution
  4. D
    Fermentation
Question 20Single Answer
The canning process involves sealing food in containers followed by?
  1. A
    Freezing
  2. B
    Refrigeration
  3. C
    Drying
  4. D
    Heat sterilization
Question 21Single Answer
The irradiation dose required for meat preservation is measured in?
  1. A
    Gray (Gy)
  2. B
    Pascal
  3. C
    Lumen
  4. D
    Joule
Question 22Single Answer
Packaging material for vacuum-packed meat must be?
  1. A
    Transparent
  2. B
    Porous
  3. C
    Oxygen-impermeable
  4. D
    Colorless
Question 23Single Answer
Food labeling is regulated under?
  1. A
    Animal Welfare Act
  2. B
    Agricultural Act
  3. C
    FSSAI guidelines
  4. D
    Wildlife Act
Question 24Single Answer
Modified atmosphere packaging (MAP) involves?
  1. A
    Changing the gas composition inside the package
  2. B
    Adding artificial color
  3. C
    Heating food before sealing
  4. D
    Using vacuum only
Question 25Single Answer
Which gas is commonly used in MAP for meat storage?
  1. A
    Carbon dioxide
  2. B
    Nitrogen dioxide
  3. C
    Ammonia
  4. D
    Hydrogen
Question 26Single Answer
The main function of preservatives is to?
  1. A
    Prevent microbial growth
  2. B
    Increase fat content
  3. C
    Improve color only
  4. D
    Reduce water content
Question 27Single Answer
The cold chain starts from?
  1. A
    Consumer kitchen
  2. B
    Retail store
  3. C
    Production point
  4. D
    Disposal site
Question 28Single Answer
The suitable packaging for frozen foods is?
  1. A
    Cloth bag
  2. B
    Paper only
  3. C
    Moisture and vapor resistant
  4. D
    Open plastic bag
Question 29Single Answer
Labeling must include?
  1. A
    Company logo only
  2. B
    Only brand name
  3. C
    Ingredients and nutritional information
  4. D
    None of these
Question 30Single Answer
The principle of freezing is based on?
  1. A
    Increasing moisture
  2. B
    Removing air
  3. C
    Raising pH
  4. D
    Lowering water activity
Question 31Single Answer
The common temperature for chilled meat storage is?
  1. A
    10°C
  2. B
    -18°C
  3. C
    20°C
  4. D
    0°C to 4°C
Question 32Single Answer
Blanching before freezing vegetables helps in?
  1. A
    Dehydration
  2. B
    Increasing moisture
  3. C
    Inactivating enzymes
  4. D
    Removing vitamins
Question 33Single Answer
The shelf-life of pasteurized milk under refrigeration is approximately?
  1. A
    1 day
  2. B
    7–10 days
  3. C
    30 days
  4. D
    90 days
Question 34Single Answer
Which packaging material is used for vacuum sealing of meat?
  1. A
    Paper
  2. B
    Laminated films
  3. C
    Cotton cloth
  4. D
    Aluminum foil only
Question 35Single Answer
The primary spoilage organism in chilled meat is?
  1. A
    Salmonella
  2. B
    E. coli
  3. C
    Lactobacillus
  4. D
    Pseudomonas spp.
Question 36Single Answer
Which method of preservation reduces water activity by sublimation?
  1. A
    Canning
  2. B
    Freeze drying
  3. C
    Blanching
  4. D
    Boiling
Question 37Single Answer
In irradiation, the most common source of gamma rays is?
  1. A
    Radium
  2. B
    Uranium
  3. C
    Cesium-137
  4. D
    Cobalt-60
Question 38Single Answer
The term “cold chain” includes?
  1. A
    Continuous temperature control during handling and storage
  2. B
    Heat sterilization
  3. C
    Manual sorting
  4. D
    Air drying
Question 39Single Answer
Which packaging method helps retain the color of fresh meat?
  1. A
    None of these
  2. B
    Vacuum sealing
  3. C
    Open wrapping
  4. D
    MAP
Question 40Single Answer
Refrigeration works on the principle of?
  1. A
    Heat addition to food
  2. B
    Heat removal from food
  3. C
    Moisture increase
  4. D
    Oxygen addition
Question 41Single Answer
Proper labeling ensures?
  1. A
    Marketing only
  2. B
    Consumer information and safety
  3. C
    Food color
  4. D
    Decoration
Question 42Single Answer
Which packaging type is suitable for milk?
  1. A
    Polyethylene pouches
  2. B
    Metal cans
  3. C
    Wooden box
  4. D
    Paper bag
Question 43Single Answer
The best method to preserve raw milk temporarily is?
  1. A
    Fermentation
  2. B
    Boiling
  3. C
    Chilling
  4. D
    Canning
Question 44Single Answer
The process of drying under reduced pressure and low temperature is called?
  1. A
    Evaporation
  2. B
    Freeze drying
  3. C
    Condensation
  4. D
    Osmosis
Question 45Single Answer
The advantage of irradiation is?
  1. A
    Reduces color
  2. B
    Adds moisture
  3. C
    Causes cooking
  4. D
    Extends shelf life without raising temperature
Question 46Single Answer
The major spoilage factor in refrigerated foods is?
  1. A
    Halophiles
  2. B
    Thermophiles
  3. C
    Psychrotrophic bacteria
  4. D
    Mesophiles
Question 47Single Answer
The main preservative effect of refrigeration is due to?
  1. A
    Oxygen removal
  2. B
    Moisture addition
  3. C
    pH increase
  4. D
    Temperature reduction
Question 48Single Answer
Which of the following is an example of biodegradable packaging?
  1. A
    Aluminum foil
  2. B
    Paperboard
  3. C
    Plastic
  4. D
    Tin can
Question 49Single Answer
The ideal humidity for frozen storage is around?
  1. A
    10%
  2. B
    40%
  3. C
    90–95%
  4. D
    70%
Question 50Single Answer
The label on food products must include?
  1. A
    None
  2. B
    Brand name only
  3. C
    Logo only
  4. D
    Batch number and expiry date
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