Certificate In Drinking Beverages & Jucies /30 0 Your Examination is Complete ! Certificate In Drinking Beverages & JuciesOnline Examination Detail: Duration- 60 minutes. Number of Questions- 30. (Multiple Choice Questions). Maximum Marks- 100, Passing Marks- 40%. There is no negative marking. Candidate Details NameEmailPhone Number 1 / 301. Are these statements about the cordial true?Statement 1: Cordial has total soluble solids of 40%.Statement 2: Cordial has 25% of fruit juice. A. True, False B. True, True C. False, True D. False, False 2 / 302. What process is used to dissolve carbon gas into a carbonated beverage? A. fermentation B. carbonation C. clarification D. distillation 3 / 303. Which of the following waste is not generated in the mineral water industry? A. Dioxins B. Adhesives C. Fibers D. Alkali and acids 4 / 304. What are the total soluble solids of fruit syrup? A. 65% B. 75% C. 55% D. 45% 5 / 305. What are the total soluble solids of fruit beverages? A. 25% B. 35% C. 15% D. 45% 6 / 306. Which of the following is not added to the water to make refreshment beverages? A. Sugar B. Flavoring agents C. Carbon dioxide D. Chemicals 7 / 307. Which of the following is a common for pasteurizing fruit juice to ensure it is safe for consumption? A. boiling the juice B. adding preservatives C. flash freezing D. high temperature short (HTST)processing 8 / 308. What is nectar drink? A. It refers to the juice containing fruit pulps and flesh B. It refers to the juice containing only fruit pulps C. It refers to the juice containing only flesh D. It refers to the juice containing no fruit pulps and no flesh 9 / 309. The COD of fruit juices ranges from 50g/l to __________ A. 200g/l B. 500g/l C. 25g/l D. 10g/l 10 / 3010. What are the total soluble solids of fruit juices? A. 25% B. 35% C. 55% D. 45% 11 / 3011. What is juice with sparkling water called? A. Spritzer B. Squash C. Nectar D. Beverage 12 / 3012. How much percentage of fruit juice should be in squash? A. 25% B. 30% C. 15% D. 40% 13 / 3013. Water, vitamin C is removed during fruit concentration. A. True B. False 14 / 3014. What are the total soluble solids of fruit drink? A. 20% B. 30% C. 10% D. 40% 15 / 3015. pH stabilization is done in the mixing tank. A. True B. False 16 / 3016. What is the primary gas used to carbonate beverages such as soda? A. oxygen B. carbon dioxide (CO2) C. nitrogen D. helium 17 / 3017. Which term is used to describe a carbonated beverage that has had its carbonation removed? A. flat B. fizzy C. sparkling D. concentrated 18 / 3018. How much percentage of water is removed in the reconstituted juice manufacturing? A. 50% B. 60% C. 65% D. 80% 19 / 3019. Wastewater comes from various units from the industry, which of the following is not included in the production of waste water? A. Washing water B. Exhaust vapor condensate C. Production sheds D. Intestine contents 20 / 3020. What clarifying agents are used in fruit juices? A. Calcium carbonate B. Sulphur dioxide C. Pectin D. Gelatin 21 / 3021. Waste water from soft drinks industry consists of __________ A. inorganic pollutants B. organic pollutants C. vegetable waste D. cow dung 22 / 3022. Natural mineral water is collected and bottled from ____________ A. spring source B. lake reservoirs C. ocean D. rivers 23 / 3023. What is the permissible limit for sulfur dioxide in cordial? A. 350ppm B. 450ppm C. 400ppm D. It is not advisable to add sulfur dioxide 24 / 3024. What is the permissible limit for acid in nectar? A. 3% B. 4% C. 5% D. 2% 25 / 3025. Salt is added to the table water. A. True B. False 26 / 3026. Denitrification is required for re use of deposit bottles. A. True B. False 27 / 3027. Which of the following production stage is not followed during the initial stages? A. Washing B. Heating C. Grinding D. Rinsing 28 / 3028. What are the total soluble solids of fruit squash? A. 20% B. 30% C. 50% D. 40% 29 / 3029. What does HACCP stand for in the context of fruit beverage safety? A. hazard analysis and critical control points B. healthy and clean consumer practices C. high-altitude cooling and canning procedure D. Hygiene assessment for consumer products 30 / 3030. Which of the following is not recommended for the preparation of syrups? A. Invert sugar B. Fructose C. Sucrose D. Sulphur based sugar Exit
