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Objective Questions

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

Subjects : Home Science

Question Bank CUET PG Home Science (HUQP11) Exam - English
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Home Science

Question 1Single Answer
Food science is the study of?
  1. A
    Composition and properties of food
  2. B
    Food habits
  3. C
    Agriculture practices
  4. D
    Nutrition only
Question 2Single Answer
Which component provides maximum energy?
  1. A
    Proteins
  2. B
    Vitamins
  3. C
    Fats
  4. D
    Minerals
Question 3Single Answer
The main function of carbohydrates is to provide?
  1. A
    Body building
  2. B
    Regulation
  3. C
    Protection
  4. D
    Energy
Question 4Single Answer
Proteins are mainly required for?
  1. A
    Growth and repair
  2. B
    Energy
  3. C
    Insulation
  4. D
    Digestion
Question 5Single Answer
Which vitamin is fat soluble?
  1. A
    Vitamin A
  2. B
    Vitamin B1
  3. C
    Vitamin C
  4. D
    Vitamin B12
Question 6Single Answer
Water-soluble vitamins include?
  1. A
    Vitamins A and D
  2. B
    Vitamin C and B-complex
  3. C
    Vitamins E and K
  4. D
    Vitamin A and E
Question 7Single Answer
Minerals are classified as?
  1. A
    Major and minor
  2. B
    Soluble and insoluble
  3. C
    Organic and inorganic
  4. D
    Simple and complex
Question 8Single Answer
Calcium is essential for?
  1. A
    Bone formation
  2. B
    Blood clotting
  3. C
    Vision
  4. D
    Energy metabolism
Question 9Single Answer
Iron deficiency causes?
  1. A
    Scurvy
  2. B
    Rickets
  3. C
    Goitre
  4. D
    Anemia
Question 10Single Answer
Cooking improves food by?
  1. A
    Destroying nutrients
  2. B
    Increasing toxins
  3. C
    Reducing flavour
  4. D
    Improving digestibility
Question 11Single Answer
Moist heat cooking method includes?
  1. A
    Boiling
  2. B
    Baking
  3. C
    Frying
  4. D
    Roasting
Question 12Single Answer
Dry heat cooking method is?
  1. A
    Roasting
  2. B
    Poaching
  3. C
    Steaming
  4. D
    Stewing
Question 13Single Answer
Frying is cooking food in?
  1. A
    Oil or fat
  2. B
    Water
  3. C
    Steam
  4. D
    Air
Question 14Single Answer
Pressure cooking reduces?
  1. A
    Cooking time
  2. B
    Nutrient content
  3. C
    Food quality
  4. D
    Water content
Question 15Single Answer
Caramelization is related to?
  1. A
    Proteins
  2. B
    Fats
  3. C
    Sugars
  4. D
    Vitamins
Question 16Single Answer
Maillard reaction occurs between?
  1. A
    Sugar and fat
  2. B
    Protein and fat
  3. C
    Reducing sugar and amino acid
  4. D
    Vitamins and minerals
Question 17Single Answer
Overcooking leads to loss of?
  1. A
    Minerals
  2. B
    Vitamins
  3. C
    Heat
  4. D
    Water
Question 18Single Answer
Blanching is mainly done to?
  1. A
    Cook food fully
  2. B
    Improve colour
  3. C
    Inactivate enzymes
  4. D
    Add flavour
Question 19Single Answer
Steaming is considered a?
  1. A
    Dry heat method
  2. B
    Moist heat method
  3. C
    Fat cooking method
  4. D
    Chemical method
Question 20Single Answer
Baking is cooking food by?
  1. A
    Oil
  2. B
    Water
  3. C
    Steam
  4. D
    Hot air
Question 21Single Answer
Food preservation is done to?
  1. A
    Improve taste
  2. B
    Increase cost
  3. C
    Change texture
  4. D
    Prevent spoilage
Question 22Single Answer
Microorganisms cause food spoilage by?
  1. A
    Increasing nutrients
  2. B
    Producing toxins
  3. C
    Reducing moisture
  4. D
    Adding flavour
Question 23Single Answer
Low temperature preservation includes?
  1. A
    Canning
  2. B
    Refrigeration
  3. C
    Drying
  4. D
    Pickling
Question 24Single Answer
Freezing preserves food by?
  1. A
    Killing all microbes
  2. B
    Increasing moisture
  3. C
    Slowing microbial growth
  4. D
    Adding preservatives
Question 25Single Answer
Dehydration removes?
  1. A
    Vitamins
  2. B
    Fat
  3. C
    Water
  4. D
    Minerals
Question 26Single Answer
Sun drying is a method of?
  1. A
    Chemical preservation
  2. B
    Biological preservation
  3. C
    Physical preservation
  4. D
    Thermal preservation
Question 27Single Answer
Canning involves?
  1. A
    Cooling only
  2. B
    Heating and sealing
  3. C
    Drying only
  4. D
    Fermenting
Question 28Single Answer
Pickling uses?
  1. A
    Sugar
  2. B
    Water
  3. C
    Oil and salt
  4. D
    Milk
Question 29Single Answer
Jam preservation is done using?
  1. A
    Sugar
  2. B
    Salt
  3. C
    Vinegar
  4. D
    Oil
Question 30Single Answer
Vinegar preserves food due to presence of?
  1. A
    Tartaric acid
  2. B
    Citric acid
  3. C
    Lactic acid
  4. D
    Acetic acid
Question 31Single Answer
Fermentation uses?
  1. A
    Enzymes
  2. B
    Heat
  3. C
    Chemicals
  4. D
    Microorganisms
Question 32Single Answer
Lactic acid fermentation is used in making?
  1. A
    Curd
  2. B
    Bread
  3. C
    Jam
  4. D
    Pickle
Question 33Single Answer
Yeast is used in?
  1. A
    Milk spoilage
  2. B
    Freezing
  3. C
    Pickling
  4. D
    Bread making
Question 34Single Answer
Chemical preservatives include?
  1. A
    Sugar and salt
  2. B
    Drying
  3. C
    Sodium benzoate
  4. D
    Refrigeration
Question 35Single Answer
Salt preserves food by?
  1. A
    Increasing water
  2. B
    Cooling
  3. C
    Fermentation
  4. D
    Osmosis
Question 36Single Answer
Food spoilage due to enzymes is called?
  1. A
    Autolysis
  2. B
    Oxidation
  3. C
    Putrefaction
  4. D
    Fermentation
Question 37Single Answer
Rancidity occurs mainly in?
  1. A
    Carbohydrates
  2. B
    Fats
  3. C
    Proteins
  4. D
    Minerals
Question 38Single Answer
Oxidative rancidity is caused by?
  1. A
    Heat
  2. B
    Oxygen
  3. C
    Light
  4. D
    Water
Question 39Single Answer
Antioxidants prevent?
  1. A
    Rancidity
  2. B
    Fermentation
  3. C
    Spoilage
  4. D
    Browning
Question 40Single Answer
BHA and BHT are?
  1. A
    Preservatives
  2. B
    Antioxidants
  3. C
    Flavouring agents
  4. D
    Colouring agents
Question 41Single Answer
Food adulteration means?
  1. A
    Improving quality
  2. B
    Adding nutrients
  3. C
    Adding inferior substances
  4. D
    Preserving food
Question 42Single Answer
Adulteration is mainly done for?
  1. A
    Safety
  2. B
    Profit
  3. C
    Preservation
  4. D
    Nutrition
Question 43Single Answer
Mixing water in milk is an example of?
  1. A
    Natural contamination
  2. B
    Fortification
  3. C
    Preservation
  4. D
    Adulteration
Question 44Single Answer
Argemone oil is adulterated in?
  1. A
    Mustard oil
  2. B
    Groundnut oil
  3. C
    Coconut oil
  4. D
    Olive oil
Question 45Single Answer
Adulteration of turmeric is done using?
  1. A
    Chalk powder
  2. B
    Metanil yellow
  3. C
    Sand
  4. D
    Brick powder
Question 46Single Answer
Kesari dal adulteration causes?
  1. A
    Lathyrism
  2. B
    Anemia
  3. C
    Goitre
  4. D
    Scurvy
Question 47Single Answer
Food Safety and Standards Act in India was enacted in?
  1. A
    2006
  2. B
    2003
  3. C
    2000
  4. D
    2010
Question 48Single Answer
FSSAI stands for?
  1. A
    Food Science Association of India
  2. B
    Food Storage Society of India
  3. C
    Food Safety and Standards Authority of India
  4. D
    Food Supply System of India
Question 49Single Answer
Natural adulterants include?
  1. A
    Synthetic colours
  2. B
    Chemical dyes
  3. C
    Stones in grains
  4. D
    Preservatives
Question 50Single Answer
Artificial colours in food are used to?
  1. A
    Increase weight
  2. B
    Preserve food
  3. C
    Improve appearance
  4. D
    Improve nutrition
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