July 21, 2017

Beverage Technology MCQs Online Quiz

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#1. The alkalinity of water that used for beverage must be low

#2. Most commonly processed juice is

#3. In most fruit juices the major portion of total soluble solids is consists of

#4. Which of the following is stimulating beverage

#5. Beverage are classified as

#6. Beverages are consumed for

#7. Total solids for water to be used in preparing fruit juice beverage should not exceed

#8. The major ingredients of carbonated soft drink in addition to water is

#9. The most common sugar used in soft drink

#10. The sugar contributes to beverage

#11. No calories soft drinks are sweetened with non-nutritive sweeteners such as

#12. The percentage of water in carbonated soft drink is

#13. For preparing of fruit juice beverage the maximum alkalinity level for water is

#14. Total soluble solids for ready to drink beverage should be

#15. The maximum concentration of alcohol in beer is

#16. Which of following include in fermented beverage

#17. Anti-nutritional factor in tea is

#18. Recommended Brix for syrup preparation is

#19. Recommended Brix for squash preparation is

#20. …………. enzyme is present in malted beverages

#21. Most common ingredient for beer is

#22. Most common germicidal for water treatment is

#23. Fruit punches are made by mixing

#24. Advantages of carbonation are

#25. The concentration of carbon dioxide in carbonated beverages varying from

#26. There should be at-least ……… % of pulp in fruit drink

#27. In soft drink flavours are stable to which temperature

#28. For black tea prcessing, fermentation of rolled leaves is done

#29. The enzyme used in fruit juice industry

#30. Most suitable method of fruit juice concentration

#31. Chocolate liquor is a

#32. The word “tea” is of

#33. Proper flavour and aroma of coffee is associated with

#34. Stimulating effect of coffee is due to

#35. Caffeine in coffee is present in the range of

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Beverage Technology MCQs Online Quiz


 

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