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