1. (1st
Sessional) Subject Name: Technology of cereals and pulses
Time Allowed: 1.5 Hrs. Date-7/11/2022 (E) M M: 25
Section- A
Note: Multiple Choice questions. All questions are compulsory.
10X1=10
Q 1 The basic requirement of parboiling in paddy is done to
a) increase the moisture content
b) minimum breakage during milling
c) minimum recovery of head rice
d) none of them
Q 2 Reduction rolls have
a) Smooth surface b) corrugated surface c) rough surface d) Hole surface
Q 3 Removal of bran from brown rice is called
a) grading b) polishing c) bran aspiration d)bran separation
Q 4 The outer layer of cereals is called
a) pericarp b) seed coat c) aleurone d) endosperm
Q 5 Cereals are generally ------------------- in lysine.
a) rich b) poor c) deficient d) none
Q 6 The edible portion of paddy is
a) Rice b) bran c) rough surface d) Hole surface
Q 7 Gluten which is formed in dough is
a) Stickyb) tough c) rubbery & elastic d) both b & c
Q 8 Hull is the synonyms of
a) Endosperm b) bran c) husk d) germ
Q 9 Break rolls have
a) Smooth surface b) corrugated surface c) rough surface d) hole in surface
Q 10 Removal of hull/husk from the cereal grain is called
a) Dehusking b) splitting c) degerming d) polishing
Q 11 Pasta products are prepared from
a)Hard wheat b)soft wheat c) durum wheat d) buckwheat flour
Q 12 What are the English name of local products called “Maida” and “Sooji”.
Q 13 Name two varieties of rice.
Q 14 Name two sub fractions of Gluten.
Section-B
Note: Short answer type questions. Attempt 4 questions 4X5=20
Q 15 Write a brief note on Parboiling and Wheat milling.
Q 16 Distinguish between hard wheat and soft wheat.
Q 17 Explain the chemical composition of wheat.
Q 18 Draw a well labeled diagram of Rice and wheat.
Q 19 Define milling. How rice is milled? Explain it.
Q 20 Distinguish between conditioning and tempering process involved in wheat
grain.
Q 21 Explain the different factors affecting the quality of rice during milling.
(1st
Sessional) Subject Name: Technology of cereals and pulses
Time Allowed: 1.5 Hrs. Date-7/11/2022 (E) M M: 25
Section- A
Note: Multiple Choice questions. All questions are compulsory.
10X1=10
Q 1 The basic requirement of parboiling in paddy is done to
a) increase the moisture content
b) minimum breakage during milling
c) minimum recovery of head rice
d) none of them
Q 2 Reduction rolls have
a) Smooth surface b) corrugated surface c) rough surface d) Hole surface
Q 3 Removal of bran from brown rice is called
a) Grading b) polishing c) bran aspiration d) bran separation
Q 4 The outer layer of cereals is called
a) Pericarp b) seed coat c) aleurone d) endosperm
Q 5 Cereals are generally ------------------- in lysine.
a) rich b) poor c) deficient d) none
Q 6 The edible portion of paddy is
a) Rice b) bran c) rough surface d) Hole surface
Q 7 Gluten which is formed in dough is
a) Stickyb) tough c) rubbery & elastic d) both b & c
Q 8 Hull is the synonyms of
a) Endosperm b) bran c) husk d) germ
Q 9 Break rolls have
a) Smooth surface b) corrugated surface c) rough surface d) hole in surface
Q 10 Removal of hull/husk from the cereal grain is called
a) Dehusking b) splitting c) degerming d) polishing
Q 11 Pasta products are prepared from
a)Hard wheat b)soft wheat c) durum wheat d) buckwheat flour
Q 12 What are the English name of local products called “Maida” and “Sooji”.
Q 13 Name two varieties of rice.
Q 14 Name two sub fractions of Gluten.
Section-B
Note: Short answer type questions. Attempt 4 questions 4X5=20
Q 15 Write a brief note on Parboiling and Wheat milling.
Q 16 Distinguish between hard wheat and soft wheat.
Q 17 Explain the chemical composition of wheat.
Q 18 Draw a well labeled diagram of Rice and wheat.
Q 19 Define milling. How rice is milled? Explain it.
Q 20 Distinguish between conditioning and tempering process involved in wheat
grain.
Q 21 Explain the different factors affecting the quality of rice during milling.