1. : The main ingredient in carbonated soft drinks is:
(A) Carbon dioxide
(B) Alcohol
(C) Citric acid
(D) Caffeine
2. : The process of removing suspended impurities from fruit juice is called:
(A) Clarification
(B) Pasteurization
(C) Fermentation
(D) Filtration
3. : The carbonation level in soft drinks is measured in:
(A) Degrees Brix
(B) Volumes of CO₂
(C) pH scale
(D) Specific gravity
4. : The sugar content in a standard soft drink is approximately:
(A) 5–8%
(B) 8–10%
(C) 10–12%
(D) 15–18%
5. : Which of the following is used as a preservative in beverages?
(A) Sodium benzoate
(B) Potassium chloride
(C) Calcium carbonate
(D) Magnesium sulfate
6. : The alcohol content in most beers ranges from:
(A) 1–2%
(B) 3–5%
(C) 8–10%
(D) 12–15%
7. : The main raw material for wine production is:
(A) Apple
(B) Barley
(C) Grapes
(D) Corn
8. : The main microorganism used in wine fermentation is:
(A) Lactobacillus bulgaricus
(B) Saccharomyces cerevisiae
(C) Acetobacter aceti
(D) Aspergillus niger
9. : The process of removing yeast cells after fermentation is known as:
(A) Filtering
(B) Racking
(C) Blending
(D) Boiling
10. : Non-alcoholic beverages containing fruit juice are called:
(A) Squashes
(B) Spirits
(C) Wines
(D) Lagers
11. : The main objective of pasteurization in beverages is:
(A) To improve flavor
(B) To destroy microorganisms
(C) To add color
(D) To carbonate
12. : Tea leaves contain which main stimulant?
(A) Nicotine
(B) Caffeine
(C) Theobromine
(D) Tannin
13. : Which gas is responsible for effervescence in soft drinks?
(A) Oxygen
(B) Nitrogen
(C) Carbon dioxide
(D) Helium
14. : The main flavoring agent in cola drinks is:
(A) Vanilla
(B) Caramel and caffeine
(C) Cocoa powder
(D) Peppermint oil
15. : Which enzyme helps in the conversion of starch to sugar during brewing?
(A) Lipase
(B) Amylase
(C) Protease
(D) Zymase
16. : The alcohol content of wine is typically:
(A) 2–5%
(B) 8–14%
(C) 18–25%
(D) 30–40%
17. : Coffee is obtained from the roasted seeds of:
(A) Cacao plant
(B) Coffea plant
(C) Tea plant
(D) Chicory plant
18. : Which of the following beverages is carbonated naturally?
(A) Cola
(B) Beer
(C) Lemonade
(D) Soda water
19. : The color of beer is mainly due to:
(A) Type of yeast
(B) Degree of malt roasting
(C) Alcohol concentration
(D) Water source
20. : The process of converting alcohol into vinegar is called:
(A) Fermentation
(B) Acetification
(C) Distillation
(D) Maturation
21. : Which acid is naturally present in citrus fruit beverages?
(A) Tartaric acid
(B) Citric acid
(C) Lactic acid
(D) Acetic acid
22. : What is the ideal pH range for most fruit juices?
(A) 1–2
(B) 2.5–4.5
(C) 5–6
(D) 7–8
23. : Which additive prevents oxidation in beverages?
(A) Sulfur dioxide
(B) Sodium chloride
(C) Potassium bromate
(D) Citric acid
24. : Carbonation is usually carried out at:
(A) High temperature
(B) Low temperature
(C) Room temperature
(D) High pH
25. : The raw material used for rum production is:
(A) Barley
(B) Sugarcane molasses
(C) Grapes
(D) Corn
26. : “Must” is the term used for:
(A) Crushed grape juice before fermentation
(B) The yeast sediment
(C) Distilled spirit
(D) Unfermented malt solution
27. : The beverage obtained from apple fermentation is called:
(A) Brandy
(B) Cider
(C) Rum
(D) Whiskey
28. : The foam stability in beer is improved by:
(A) Proteins
(B) Sugars
(C) Alcohol
(D) Acids
29. : Decaffeinated coffee is produced by removing:
(A) Aroma
(B) Acidity
(C) Caffeine
(D) Oils
30. : The alcoholic strength of beverages is expressed as:
(A) pH
(B) Proof
(C) Degrees Brix
(D) Viscosity
31. : The hop flowers added in beer brewing are used for:
(A) Color
(B) Aroma and bitterness
(C) Fermentation
(D) Foam stability
32. : Instant coffee is made by:
(A) Freeze-drying coffee extract
(B) Grinding green beans
(C) Mixing raw powder
(D) Roasting with sugar
33. : The main function of carbonation in soft drinks is to:
(A) Increase sweetness
(B) Improve taste and shelf life
(C) Increase viscosity
(D) Reduce acidity
34. : The main source of caffeine in cola drinks is:
(A) Added extract
(B) Coffee powder
(C) Tea leaves
(D) Cocoa beans
35. : The cloudy appearance in fruit beverages is maintained by:
(A) Stabilizers
(B) Preservatives
(C) Acids
(D) Enzymes
36. : The process of mixing sugar syrup with juice concentrate is called:
(A) Formulation
(B) Fermentation
(C) Extraction
(D) Filtration
37. : Alcoholic fermentation is carried out under:
(A) Aerobic conditions
(B) Anaerobic conditions
(C) Sunlight
(D) High pressure
38. : Which vitamin is often destroyed during pasteurization of juices?
(A) Vitamin A
(B) Vitamin C
(C) Vitamin D
(D) Vitamin K
39. : The process of aging in alcoholic beverages helps to:
(A) Reduce alcohol content
(B) Develop flavor and aroma
(C) Remove sediment
(D) Increase acidity
40. : Carbonated water is also called:
(A) Soda water
(B) Spring water
(C) Distilled water
(D) Mineral water
41. : The bitterness in beer is mainly due to:
(A) Malt
(B) Hops
(C) Alcohol
(D) Yeast
42. : The energy value of beverages mainly depends on:
(A) Alcohol and sugar content
(B) Carbon dioxide level
(C) Acidity
(D) Water content
43. : Which of the following beverages is non-alcoholic?
(A) Brandy
(B) Cider
(C) Cola
(D) Beer
44. : The shelf life of beverages can be extended by:
(A) Pasteurization
(B) Increasing pH
(C) Reducing sugar
(D) Using plastic caps
45. : The caffeine content of tea is approximately:
(A) 0.1–0.3%
(B) 1–4%
(C) 5–8%
(D) 8–10%
46. : The carbonation pressure in beverages is typically:
(A) 10–30 psi
(B) 30–50 psi
(C) 60–90 psi
(D) 100 psi
47. : The enzyme zymase converts glucose into:
(A) Alcohol and CO₂
(B) Sugar and acid
(C) Alcohol and lactic acid
(D) Water and energy
48. : The removal of oxygen from beverages before bottling is called:
(A) Deaeration
(B) Filtration
(C) Evaporation
(D) Sterilization
49. : Which of the following drinks is produced from malted barley?
(A) Rum
(B) Beer
(C) Vodka
(D) Wine
50. : Which of the following acids is added to cola drinks for tartness?
(A) Citric acid
(B) Phosphoric acid
(C) Malic acid
(D) Lactic acid