Chapter 4 PRODUCTS OF FRUITS AND VEGETABLES MCQs

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1. . Non-beverage product is:





2. . Excluding fat, water composes approximately in human body:





3. . Health Authorities have suggested daily water intake:





4. . Commonly alcohol present in alcoholic beverages:





5. . Ethanol formula is:





6. . Alcohol present in alcoholic beverage is:





7. . Other than soft drink is:





8. . Beverages that are served as hot are:





9. . Syrup concentration for canning should be:





10. . Sauce is a French word taken from Latin word:





11. . The thickened and flavored liquid created by boiling:





12. . Pickling is the process of fermentation:





13. . The good appetizer food is:





14. . Acid in finished pickle should not be less than %:





15. . Pickled fruits and vegetable should be completely immersed in:





16. . Raw material for pickling should be:





17. . Commercially vinegar is prepared from:





18. . Wild yeast can be stopped by using acetic acid:





19. . The word Soup comes from French word:





20. . Combination of vegetables and meat is:





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