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