A) Sweetened tea B) Lemonade C) Fruit juice D) Coffee
A) Filtering B) Coloring C) Sweetening D) Fermentation
A) Wheat B) Barley C) Corn D) Rice
A) Koji B) Fungi C) Yeast D) Bacteria
A) Sugar B) Honey C) Agave nectar D) Maple syrup
A) Artificial ginger flavor B) Ginger root C) Ginger extract D) Ginger syrup
A) Forced carbonation B) Bottle conditioning C) Vacuum sealing D) Nitrogen infusion
A) Yeast B) Water kefir grains C) Bacteria D) Fruit peels
A) Add flavor B) Introduce oxygen C) Check for clarity D) Release excess CO2
A) Mango B) Apple C) Pineapple D) Orange
A) Allspice B) Cardamom C) Nutmeg D) Cinnamon
A) Bread B) Potatoes C) Beets D) Rice
A) Sugar Substitute B) Baking Soda C) Yeast D) Salt
A) Sugar-rich liquid B) Hop mixture C) Fermented beer D) Grain sediment
A) Iced Tea B) Lemonade C) Water D) Beer
A) Add sugar B) Separate from sediment C) Increase acidity D) Introduce oxygen
A) Irish moss B) Sand C) Clay D) Gelatin
A) Sweetener B) Thickening agent C) Flavor and preservation D) Coloring agent
A) 20-25% B) 5-7% C) Below 0.5% D) 10-12%
A) Cloudy appearance B) Exploding bottles C) Lack of flavor D) Sour taste
A) Adding salt B) Adding sugar after fermentation C) Adding yeast D) Removing alcohol
A) Labeling B) Carbonation C) Sterilization D) Filtering
A) Bottles break B) No taste C) Improper fermentation D) Water evaporates
A) Maintain humidity B) Add flavor C) Keep it cold D) Release pressure
A) Acidity by Volume B) Alcohol Before Viscosity C) Added Bitterness Value D) Alcohol by Volume
A) Removing alcohol B) Adding alcohol C) Heating to kill bacteria D) Cooling to kill bacteria
A) Mold B) Activity C) Strange odor D) Inactivity
A) Filtered B) Distilled C) Tap D) Sparkling
A) Warm and bright B) Outside C) Cool and dark D) In direct sunlight |