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