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#1. In soft drink flavours are stable to which temperature
#2. Recommended Brix for squash preparation is
#3. …………. enzyme is present in malted beverages
#4. Most common ingredient for beer is
#5. Most common germicidal for water treatment is
#6. Fruit punches are made by mixing
#7. Advantages of carbonation are
#8. The concentration of carbon dioxide in carbonated beverages varying from
#9. There should be at-least ……… % of pulp in fruit drink
#10. Recommended Brix for syrup preparation is
#11. For black tea prcessing, fermentation of rolled leaves is done
#12. The enzyme used in fruit juice industry
#13. Most suitable method of fruit juice concentration
#14. Chocolate liquor is a
#15. The word “tea” is of
#16. Proper flavour and aroma of coffee is associated with
#17. Stimulating effect of coffee is due to
#18. Caffeine in coffee is present in the range of
#19. The sugar contributes to beverage
#20. Most commonly processed juice is
#21. In most fruit juices the major portion of total soluble solids is consists of
#22. Which of the following is stimulating beverage
#23. Beverage are classified as
#24. Beverages are consumed for
#25. Total solids for water to be used in preparing fruit juice beverage should not exceed
#26. The major ingredients of carbonated soft drink in addition to water is
#27. The most common sugar used in soft drink
#28. The alkalinity of water that used for beverage must be low
#29. No calories soft drinks are sweetened with non-nutritive sweeteners such as
#30. The percentage of water in carbonated soft drink is
#31. For preparing of fruit juice beverage the maximum alkalinity level for water is
#32. Total soluble solids for ready to drink beverage should be
#33. The maximum concentration of alcohol in beer is
#34. Which of following include in fermented beverage
#35. Anti-nutritional factor in tea is
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Beverage Technology MCQs Online Quiz
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