Quiz On Sugars & Beverages

20 Questions | Total Attempts: 42

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Quiz On Sugars & Beverages

Quiz on Sugars & Beverages


Questions and Answers
  • 1. 
    The chief stimulant in tea is _______________.
    • A. 

      Chicory

    • B. 

      Caffeine

    • C. 

      Theobromine

    • D. 

      Essential oils

  • 2. 
    Which of the following is a stimulating drink?
    • A. 

      Coffee

    • B. 

      Fruit juice

    • C. 

      Carbonated beverage

    • D. 

      Butter milk

  • 3. 
    Pectin enzyme is used in _______________________ method of coffee processing.
    • A. 

      Dry method

    • B. 

      Wet method

    • C. 

      Combination method

    • D. 

      None of the above

  • 4. 
    The development of true aroma & quality of coffee is dependent on ____________ the beans.
    • A. 

      Soaking

    • B. 

      Fermentation

    • C. 

      Roasting

    • D. 

      Drying

  • 5. 
    Which of the following is an appetizer?
    • A. 

      Hot tea

    • B. 

      Fruit juice

    • C. 

      Coffee

    • D. 

      Soup

  • 6. 
    Carbon dioxide is a major ingredient in ________________.
    • A. 

      Fruit drink

    • B. 

      Wine

    • C. 

      Fruit cordian

    • D. 

      Carbonated drink

  • 7. 
    Fruit squash contain _______ % of fruit juice.
    • A. 

      10%

    • B. 

      25%

    • C. 

      15%

    • D. 

      45%

  • 8. 
    Which of the following is a refreshing beverage?
    • A. 

      Chocolate drink

    • B. 

      Egg nog

    • C. 

      Carbonated drinks

    • D. 

      Alcoholic drinks

  • 9. 
    Beverage from which all suspended matter is completely eliminated by filtration or clarification
    • A. 

      Fruit drink

    • B. 

      Fruit syrup

    • C. 

      Fruit cordial

    • D. 

      Fruit juice

  • 10. 
    Which compounds contributes to the antioxidant activity in tea?
    • A. 

      Essential oils

    • B. 

      Polyphenols

    • C. 

      Caffeine

    • D. 

      Theobromine

  • 11. 
    Which type of tea is produced by complete fermentation process?
    • A. 

      Black tea

    • B. 

      Red tea

    • C. 

      Green tea

    • D. 

      Oolong tea

  • 12. 
    Beverage made by liquefying the whole fruit where at least 10 % of the volume of undiluted drink is whole fruit
    • A. 

      Fruit drink

    • B. 

      Fruit syrup

    • C. 

      Fruit cordial

    • D. 

      Fruit juice

  • 13. 
    Which of the following contains higher iron content?
    • A. 

      Sugar

    • B. 

      Jaggery

    • C. 

      Honey

    • D. 

      Isomalt

  • 14. 
    The colour of fresh honey is related to its _____________________content.
    • A. 

      Sugar

    • B. 

      Mineral

    • C. 

      Fat 

    • D. 

      Enzyme

  • 15. 
    The thread stage of sugar is achieved at ____________°C.
    • A. 

      60-75°C

    • B. 

      110-112°C

    • C. 

      121-134°C

    • D. 

      150-175°C

  • 16. 
    Caramelization takes place at a temperature ______ when liquid becomes brown.
    • A. 

      100°C

    • B. 

      150°C

    • C. 

      170°C

    • D. 

      210°C

  • 17. 
    Crystallisation occurs only if the solution is _________________________.
    • A. 

      Saturated

    • B. 

      Undersaturated

    • C. 

      Unsaturated

    • D. 

      Supersaturated

  • 18. 
    Which of the following is a crystalline candy?
    • A. 

      Fudge

    • B. 

      Brittle

    • C. 

      Caramel

    • D. 

      Chocolate

  • 19. 
    Which of the following is a non-crystalline candy?
    • A. 

      Fudge

    • B. 

      Brittle

    • C. 

      Fondant

    • D. 

      Chocolate

  • 20. 
    Firm ball stage of sugar cookery is required for preparation of __________________.
    • A. 

      Jalebi

    • B. 

      Caramel

    • C. 

      Chikki

    • D. 

      Laddoo

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