Beverage Technology-Multiple Choice Questions

1. In most fruit juices the major portion of total soluble solids is consists of
a. Salt
b. Sugar
c. Vitamin
c. Mineral
2. Most commonly processed juice is
a. Apple juice
b. Orange juice
c. Pineapple juice
d. Strawberry juice
3. The alkalinity of water that used for beverage must be low
a. For neutralization of acid
b. For prevention of neutralization of acid
c. To prevent corrosion
d. None of above
4. Total solids for water to be used in preparing fruit juice beverage should not exceed
a. 500ppm
b. 400ppm
c. 300ppm
d. 200ppm
5. Beverages are consumed fora. Food value
b. Thirst quenching
c. Stimulating effect
d. All of these
.
6. Beverage are classified as
a. Carbonated
b. Non-Carbonated mildly alcohol
c. Non-Carbonated stimulating beverages
d. All of these
7. Which of the following is stimulating beverage
a. Coffee
b. Soft drink
c. Pure juice
d. Milk
8. The major ingredients of carbonated soft drink in addition to water is
a. CO2
b. Sugar
c. Flavoring
d. Acid
e. All of these
9. The most common sugar used in soft drink
a. High fructose corn syrup
1

www.foodscienceuniverse.com
www.toolforprofessionals.com

b. Sucrose
c. Maltose
d. Lactose
10. The sugar contributes to beverage
a. Sweetness
b. Calories
c. Body and mouth feel
d. All of these
11. No calories soft drinks are sweetened with non-nutritive sweeteners such as
a. Saccharin
b.Cyclamate
c. Above two
d. Sucrose
12. The percentage of water in carbonated soft drink is
a. 92%
b.60%
c. 70%
d. 50%
13. For preparing of fruit juice beverage the maximum alkalinity level for water is
a. 50ppm
b. 60ppm
c. 40ppm
d. 30ppm
14. Total soluble solids for ready to drink beverage shouldbe
a. 20%
b. 65%
c. 14%
d. 48%
15. The maximum concentration of alcohol in beer is
a. 3-6%
b. 8-7%
c. 10-15%
d. 15-12%
16. Which of following include in fermented beverage
a.Squash
b.Lassi
c.Syrup
d.Milk
17. Antinutritional factor in tea is
a. Caffein
b. Tannin
c. Phytates
d. Oxalates
18. Recomended brix for syrup preparation is
a. 65-70
b. 70-80
2

www.foodscienceuniverse.com
www.toolforprofessionals.com

c. 50-55
d. 40-50
19. Recommended brix for squash preparation is
a. 60-70
b. 45-50
c. 20-30
d. 30-40
20. . enzyme is present in malted beverages
a. Lipase
b. Protease
c. Amylase
d.Phenolase
21. Most common ingredient for beer is
a. Barley
b. Rice
c. Sorghum
d. Oat
22. Most common germicidal for water treatment is
a. Nitrogen
b. Chlorine
c. Benzene
d. Nitrous oxide
23. Fruit punches are made by mixing
a. 25% of total fruit juice and 65% of sugar
b. 25% of total fruit juice and 45% of sugar
c. 45% of total fruit juice and 25% of sugar
d. None of above
24. Advantages of carbonation are
a. Pungent taste
b. Anaerobic condition
c. a and b
d. None of these
25. The concentration of carbon dioxide in carbonated beverages varying from
a. 1-8 g/L
b. 8-16g/L
c. 16-32g/L
d. 32-40g/L
26. There should be atleast % of pulp in fruit drink
a.10%
b.20%
c. 30%
d. 40%
27. In soft drink flavours are stable to which temperature
a. 20C
b. 38C
c. 45C
3

www.foodscienceuniverse.com
www.toolforprofessionals.com

d. 54C
28. For black tea prcessing, fermentation of rolled leaves is done
a.0.5-1h
b.2-5h
c.8-10h
d.12-15h
29. The enzyme used in fruit juice industry
a.Pectin
b. Gelatin
c.Fixin
d. Bromalin
30. Most suitable method of fruit juice concentration
a. Freeze concentration
b. Low temperature vacuum evaporation
c. High speed high evaporation
d. Reverse osmosis
31. Chocolate liquor is a
a. Beverage
b. Semi plastic food
c. Plant extract
d. None of above
32. The word tea is of
a. Greek origin
b. Egypt origin
c. Chinese origin
d. Srilankan origin
33. Proper flavour and aroma of coffee is associated with
a. Drying coffee beans
b. Curing coffee beans
c. Roasting
d. All of above
34. Stimulating effect of coffee is due to
a. Caffeol
b. Caffeone
c. Caffeine
d. Tanin
35. Caffeine in coffee is present in the range of
a. 5-6%
b. 1-1.8%
c. 10-12%
d. 12-15%

www.foodscienceuniverse.com
www.toolforprofessionals.com

ANSWERS
1.b

15.a

29.a

2.b

16.b

30.a

3.b

17.b

31.b

4.a

18.a

32.c

5.d

19.b

33.c

6.d

20.c

34.c

7.a

21.a

35.b

8.e

22.b

9.a

23.a

10.d

24.c

11.c

25.a

12.a

26.a

13.a

27.b

14.c

28.b

www.foodscienceuniverse.com
www.toolforprofessionals.com