Quiz On Sugars & Beverages

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| By Supta Sarkar
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Supta Sarkar
Community Contributor
Quizzes Created: 1 | Total Attempts: 400
| Attempts: 400
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  • 1/20 Questions

    The development of true aroma & quality of coffee is dependent on ____________ the beans.

    • Soaking
    • Fermentation
    • Roasting
    • Drying
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About This Quiz

Explore the stimulating world of beverages in this quiz, focusing on key components like caffeine in tea, coffee processing methods, and the role of carbon dioxide in drinks.

Quiz On Sugars & Beverages - Quiz

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  • 2. 

    Which of the following is a refreshing beverage?

    • Chocolate drink

    • Egg nog

    • Carbonated drinks

    • Alcoholic drinks

    Correct Answer
    A. Carbonated drinks
    Explanation
    Carbonated drinks are considered a refreshing beverage because they contain carbonation, which gives them a fizzy and bubbly texture. This carbonation can provide a cooling and refreshing sensation when consumed. Examples of carbonated drinks include soda, sparkling water, and tonic water. These beverages are often consumed to quench thirst and provide a refreshing taste.

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  • 3. 

    Which of the following is a stimulating drink?

    • Coffee

    • Fruit juice

    • Carbonated beverage

    • Butter milk

    Correct Answer
    A. Coffee
    Explanation
    Coffee is considered a stimulating drink because it contains caffeine, a natural stimulant. Caffeine acts on the central nervous system, increasing alertness and reducing fatigue. It can also enhance cognitive function and improve mood. Coffee is commonly consumed for its stimulating effects, providing a boost of energy and helping individuals stay awake and focused.

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  • 4. 

    Carbon dioxide is a major ingredient in ________________.

    • Fruit drink

    • Wine

    • Fruit cordian

    • Carbonated drink

    Correct Answer
    A. Carbonated drink
    Explanation
    Carbon dioxide is a major ingredient in carbonated drinks. When carbonated drinks are produced, carbon dioxide gas is dissolved under pressure into the liquid, creating the characteristic fizz and bubbles. This gas gives carbonated drinks their refreshing and effervescent quality. Without carbon dioxide, carbonated drinks would be flat and lacking in the desired texture and taste.

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  • 5. 

    Which of the following contains higher iron content?

    • Sugar

    • Jaggery

    • Honey

    • Isomalt

    Correct Answer
    A. Jaggery
    Explanation
    Jaggery contains higher iron content compared to the other options. Jaggery is a traditional sweetener made from sugarcane juice or palm sap, and it undergoes minimal processing, retaining more of its natural nutrients. It is rich in iron, which is essential for the production of red blood cells and the prevention of anemia. On the other hand, sugar, honey, and isomalt do not contain significant amounts of iron. Therefore, jaggery is the best choice for individuals looking to increase their iron intake.

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  • 6. 

    Which of the following is an appetizer?

    • Hot tea

    • Fruit juice

    • Coffee

    • Soup

    Correct Answer
    A. Soup
    Explanation
    An appetizer is a small dish or drink served before a meal to stimulate the appetite. Soup is commonly served as an appetizer in many cuisines. It is a liquid dish made by boiling meat, vegetables, or other ingredients in a seasoned broth. It is typically consumed at the beginning of a meal to whet the appetite and prepare the palate for the main course. Hot tea, fruit juice, and coffee can also be served before a meal, but they are not typically considered as appetizers.

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  • 7. 

    Fruit squash contain _______ % of fruit juice.

    • 10%

    • 25%

    • 15%

    • 45%

    Correct Answer
    A. 25%
    Explanation
    Fruit squash contains 25% of fruit juice. This means that for every 100ml of fruit squash, 25ml is actual fruit juice. The remaining 75% is usually made up of water, sugar, and other additives.

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  • 8. 

    Which compounds contributes to the antioxidant activity in tea?

    • Essential oils

    • Polyphenols

    • Caffeine

    • Theobromine

    Correct Answer
    A. Polyphenols
    Explanation
    Polyphenols contribute to the antioxidant activity in tea. These compounds are naturally occurring in plants and have been found to have numerous health benefits, including their ability to act as antioxidants. Antioxidants help protect the body's cells from damage caused by free radicals, which are unstable molecules that can lead to various diseases and aging. Tea, especially green tea, is known to be a rich source of polyphenols, making it a popular choice for those looking to boost their antioxidant intake.

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  • 9. 

    The thread stage of sugar is achieved at ____________°C.

    • 60-75°C

    • 110-112°C

    • 121-134°C

    • 150-175°C

    Correct Answer
    A. 110-112°C
    Explanation
    The thread stage of sugar is achieved at 110-112°C. This temperature range is the point at which a sugar syrup forms threads when dropped from a spoon. At this stage, the sugar syrup has reached a high enough temperature to form a thick, sticky consistency that can be pulled into threads. It is important to reach this stage when making certain candies and desserts that require a specific texture.

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  • 10. 

    Caramelization takes place at a temperature ______ when liquid becomes brown.

    • 100°C

    • 150°C

    • 170°C

    • 210°C

    Correct Answer
    A. 170°C
    Explanation
    Caramelization is a process in which sugar molecules break down and form new compounds, resulting in a brown color and a rich flavor. This process occurs when the temperature reaches a certain point. In this case, the correct answer is 170°C, which indicates that caramelization takes place at this temperature when a liquid becomes brown.

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  • 11. 

    Pectin enzyme is used in _______________________ method of coffee processing.

    • Dry method

    • Wet method

    • Combination method

    • None of the above

    Correct Answer
    A. Wet method
    Explanation
    Pectin enzyme is used in the wet method of coffee processing. In this method, the coffee cherries are first pulped to remove the outer skin and pulp. Then, they are fermented in water to loosen the mucilage layer that surrounds the coffee beans. Pectin enzyme is added during fermentation to break down the pectin in the mucilage, making it easier to wash off the beans. This enzyme helps to speed up the fermentation process and improve the quality of the coffee beans.

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  • 12. 

    The chief stimulant in tea is _______________.

    • Chicory

    • Caffeine

    • Theobromine

    • Essential oils

    Correct Answer
    A. Caffeine
    Explanation
    Caffeine is the correct answer because it is the primary stimulant found in tea. It is a natural compound that belongs to a class of drugs called xanthines, which act as central nervous system stimulants. Caffeine is known to increase alertness and decrease fatigue, making it a popular ingredient in many beverages, including tea.

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  • 13. 

    Which of the following is a non-crystalline candy?

    • Fudge

    • Brittle

    • Fondant

    • Chocolate

    Correct Answer
    A. Brittle
    Explanation
    Brittle is a non-crystalline candy because it does not have a crystalline structure. Unlike fudge, fondant, and chocolate, which have a smooth and creamy texture, brittle has a hard and crunchy texture. It is made by boiling sugar and water until it reaches a high temperature, causing it to harden quickly when cooled. This rapid cooling process prevents the formation of crystals, resulting in a non-crystalline candy.

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  • 14. 

    Which type of tea is produced by complete fermentation process?

    • Black tea

    • Red tea

    • Green tea

    • Oolong tea

    Correct Answer
    A. Black tea
    Explanation
    Black tea is produced through a complete fermentation process. During fermentation, the tea leaves are fully oxidized, resulting in a dark color and robust flavor. This process involves exposing the leaves to oxygen, which causes chemical changes in the leaves and gives black tea its distinctive characteristics. Red tea, green tea, and oolong tea undergo different levels of oxidation and are not produced through a complete fermentation process.

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  • 15. 

    Crystallisation occurs only if the solution is _________________________.

    • Saturated

    • Undersaturated

    • Unsaturated

    • Supersaturated

    Correct Answer
    A. Supersaturated
    Explanation
    Crystallisation occurs only if the solution is supersaturated. This means that the solution contains more solute than it can normally dissolve at a given temperature. When a supersaturated solution is disturbed or cooled, the excess solute starts to come out of the solution and forms crystals. In contrast, saturated solutions have the maximum amount of solute dissolved at a given temperature, while undersaturated and unsaturated solutions have less solute than the maximum amount that can be dissolved.

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  • 16. 

    Which of the following is a crystalline candy?

    • Fudge

    • Brittle

    • Caramel

    • Chocolate

    Correct Answer
    A. Fudge
    Explanation
    Fudge is a crystalline candy because it is made by heating sugar, butter, and milk until it reaches a soft-ball stage, and then beating it vigorously to create tiny sugar crystals. These sugar crystals give fudge its smooth and creamy texture. Unlike fudge, brittle is a hard and crunchy candy made by boiling sugar and water until it caramelizes, while caramel is a chewy candy made by heating sugar and cream. Chocolate, on the other hand, is not a crystalline candy as it is made from cocoa solids, cocoa butter, and sugar, and does not have a crystalline structure.

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  • 17. 

    Firm ball stage of sugar cookery is required for preparation of __________________.

    • Jalebi

    • Caramel

    • Chikki

    • Laddoo

    Correct Answer
    A. Laddoo
    Explanation
    The firm ball stage of sugar cookery is required for the preparation of Laddoo. This stage refers to the point when a small amount of sugar syrup is dropped into cold water and forms a firm ball that holds its shape but is still pliable. This consistency is crucial for making Laddoo, a traditional Indian sweet made with sugar, ghee, and various ingredients like nuts, coconut, or semolina. Achieving the firm ball stage ensures that the Laddoos will have the right texture and hold their shape when formed into round balls.

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  • 18. 

    The colour of fresh honey is related to its _____________________content.

    • Sugar

    • Mineral

    • Fat 

    • Enzyme

    Correct Answer
    A. Mineral
    Explanation
    The color of fresh honey is related to its mineral content. Honey gets its color from the minerals present in the nectar collected by bees. Different types of flowers and plants contain varying amounts of minerals, which can result in different colors of honey. The minerals also contribute to the overall flavor and nutritional value of honey.

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  • 19. 

    Beverage made by liquefying the whole fruit where at least 10 % of the volume of undiluted drink is whole fruit

    • Fruit drink

    • Fruit syrup

    • Fruit cordial

    • Fruit juice

    Correct Answer
    A. Fruit drink
    Explanation
    A fruit drink is a beverage made by liquefying the whole fruit, where at least 10% of the volume of the undiluted drink is whole fruit. This means that a fruit drink contains a significant amount of actual fruit, giving it a natural flavor and potentially some nutritional value. It is different from fruit syrup, which is typically a concentrated sweetener made from fruit, and fruit cordial, which is a sweet fruit-flavored concentrate that is diluted before consumption. Fruit juice, on the other hand, is the liquid extracted from the fruit, without any additional ingredients.

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  • 20. 

    Beverage from which all suspended matter is completely eliminated by filtration or clarification

    • Fruit drink

    • Fruit syrup

    • Fruit cordial

    • Fruit juice

    Correct Answer
    A. Fruit cordial
    Explanation
    Fruit cordial is the correct answer because it is a beverage that undergoes filtration or clarification to remove all suspended matter. This process ensures that the drink is clear and free from any particles or impurities. Fruit cordials are typically made by combining fruit juice or extract with sugar and water, and then filtering it to remove any solids or sediments. This results in a smooth and clear beverage that is free from any suspended matter.

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Quiz Review Timeline (Updated): Mar 15, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 15, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 10, 2020
    Quiz Created by
    Supta Sarkar

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