(1) This document contains a test on cereals and pulses technology. It has two sections - multiple choice questions and short answer questions. (2) The multiple choice section has 10 questions testing knowledge on topics like parboiling, milling of rice and wheat, components of cereals. (3) The short answer section lists 4 questions to attempt out of 7 questions provided. The questions cover topics such as parboiling, wheat milling, differences between hard and soft wheat, chemical composition of wheat, rice milling process and factors affecting rice quality during milling.

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.