Fermentation Technology Questions and Answers – Fermenting Sour Tonic Beverages – Ginger Beer and Kvass Production

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This set of Fermentation Technology Multiple Choice Questions & Answers focuses on “Fermenting Sour Tonic Beverages – Ginger Beer and Kvass Production”.

1. The process of making beer is known as _____________
a) Mashing
b) Brewing
c) Malting
d) Sparging
View Answer

Answer: b
Explanation: The process of making beer is known as brewing and the dedicated building where beer is made is called a brewery. The company which makes beer is called a brewing company.
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2. Where did ginger beer originate?
a) England
b) America
c) Japan
d) China
View Answer

Answer: a
Explanation: Ginger beer originated in England in the mid-1700s. It was exported worldwide by the use of earthenware bottles that were sealed by a liquid- and gas-tight glaze which was called Bristol glaze.

3. Which of the following is not a basic ingredient of a ginger beer?
a) Lemon
b) Ginger
c) Salt
d) Yeast
View Answer

Answer: c
Explanation: The basic ingredients of the ginger beer are lemon, ginger, sugar, and yeast. There are many recipes for the preparation of ginger beer. Real ginger is made from the fresh root ginger (Zingiber officinale).

4. Which of the following is used to inhibit bacterial growth?
a) Yarrow
b) Chilli
c) Juniper
d) Liquorice
View Answer

Answer: a
Explanation: Yarrow (Achillea millefolium) is used to inhibit the bacterial growth in ginger beer as it was seen in the normal beer before the introduction of hops. Chilli, Juniper, and Liquorice are often used as a flavouring in ginger beer.

5. Which of the following is a pungent compound present in ginger?
a) Piperine
b) Gingerol
c) Shogaol
d) Capsaicin
View Answer

Answer: b
Explanation: Gingerol is the pungent compound present in ginger and it is similar to chilli’s capsaicin and pepper’s piperine. Heating gingerol makes it less pungent, zingerone and drying convert it to shagaol, which is about twice as strong-tasting.
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6. Which of the following is not the equipment used in the preparation of ginger beer?
a) PET bottles
b) Rolling pin
c) Glass bottles
d) Sharp knife
View Answer

Answer: c
Explanation: Glass bottles are not used as the equipment for the preparation of ginger beer as the gas produced will cause them to explode and may break. Instead of glass bottles, PET plastic bottles are used. Rolling pin, sharp knife, lemon squeezer, spoon, thermometer, etc. are the equipment used in the preparation of ginger beer.

7. Which of the following is an artificial clarifying agent?
a) Isinglass
b) Kappa carrageenan
c) Polyclar
d) Irish moss
View Answer

Answer: c
Explanation: Polyclar is an artificial clarifying agent which is used to make the beer appear bright and clean., rather than cloudy appearance. Isinglass (obtained from swimbladders of fish), Irish moss (a seaweed), and kappa carrageenan (obtained from seaweed Kappaphycus cottonii) are the examples of natural clarifying agents.

8. Kvass is a traditional beverage of _____________
a) Thailand
b) China
c) Russia
d) Japan
View Answer

Answer: c
Explanation: Kvass is the traditional beverage of Russia, Ukraine, Lithuania, and other countries of Eastern Europe. It is a sour, lovely, effervescent beverage and the other beverages found in this region are also called kvass for e.g. beet kvass or tea kvass.

9. Kvass is obtained from _____________
a) Rice
b) Cabbage
c) Tomato
d) Old bread
View Answer

Answer: d
Explanation: Kvass is a sour tonic beverage that is made from old bread. It has benefits in the digestive tract system since it is a non-alcoholic beverage and has thirst soothing and diuretic properties. It is similar to Kefir.
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10. Which of the following element is present in a very low amount in sodium?
a) Iron
b) Sodium
c) Zinc
d) Copper
View Answer

Answer: b
Explanation: Sodium is present in a very low amount in kvass and therefore kvass promotes the excretion of the fluid. It contains important minerals like iron, copper, sodium, phosphorus, potassium, zinc, fluorine, and B vitamins.

11. Which of the following is not a preservative?
a) Sorbic acid
b) Benzoic acid
c) Sucralose
d) Formic acid
View Answer

Answer: c
Explanation: Sucralose is not a preservative. It is an artificial sweetener that is used for diabetic patients and is non-caloric. Sodium benzoate, benzoic acid, sorbic acid, formic acid, etc. are examples of preservatives used for the preservation of soft drinks, pickles, sauerkraut, etc.

12. Which of the following is not a fermented soft drink?
a) Kefir
b) Kombucha
c) Kvass
d) Tempeh
View Answer

Answer: d
Explanation: Tempeh is not a fermented soft drink. It is a product obtained by the fermentation of soybeans into a cake form. Kefir, kvass, kombucha, ginger beer, etc. are examples of fermented soft drinks.

13. Nitrates are absent in kvass.
a) True
b) False
View Answer

Answer: a
Explanation: Nitrates are absent in kvass. Also, there is no fat and cholesterol. However, kvass is rich in minerals like zinc, potassium, phosphorus, iron, etc. and a few trace elements.
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14. Yeast is used for the production of kvass.
a) True
b) False
View Answer

Answer: a
Explanation: The yeast such as Saccharomyces cerevisiae is used in the production of kvass. It causes intense alcohol fermentation during anaerobic fermentation producing alcohol and carbon dioxide.

Sanfoundry Global Education & Learning Series – Fermentation Technology.

To practice all areas of Fermentation Technology, here is complete set of 1000+ Multiple Choice Questions and Answers.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn