400 Kcal
200 kcal
500 kcal
The French botanist Olivier de Serres discovered that beet contains a high percentage of sugar in
1575
1457
1677
1595
The German chemist Andreas Sigismund Markgraf could not simply be extracted from sugar beet sugar itself, but bring it to a solid state in
1747
1654
1723
1798
Sugar obtained from …..
sugar cane
carrots
pumpkin
cabbage
…….. is a biennial plant, the tuberous root of which containing a high proportion of sucrose
carrots
pumpkin
sugar beet
cabbage
They are used in baked goods, confectionery, and toffees.
Brown sugars
Sugar cubes
Liquid sugars
Invert sugars
They are used in the food processing of a wide range of products including beverages, ice cream, and jams.
……are used in breads, cakes, and beverages for adjusting sweetness
Invert sugars
Liquid sugars
Brown sugars
Sugar cubes
…….are used in chewing gums where a sweet flavor is required that lasts for a prolonged time in the mouth
maltodextrin
aspartame
polyols
saccharin
In……. fruit sugars are converted into alcohol by a fermentation process winemaking
dairy products
soft drinks
juices
Sugar can damage your
head
force
heart
energy
Sugar is used as a preservative in
jams and jellies
dairy products
potted meat
alcoholic beverages
How many teaspoons of sugar does the average American eat and drink every day?
9
13
22
17
Which of these sweeteners comes from a plant?
Stevia
Aspartame
Sucralose
Neotame
On food labels, the amount of sugar is listed in grams. What's 1 gram of sugar?
1/4 teaspoon
1/2 teaspoon
1 teaspoon
1 tablespoon
Where do added sugars often hide?
Fruit drinks
All of the above
Dairy desserts
Cereals
Which of these is table sugar?
Sucrose
Lactose
Sucralose
Aspartame
If you're trying to avoid added sugars, which ingredient should you watch for on food labels?
Raw sugar
Corn syrup
All of the above
Molasses
Which country leads the world in sugar production?
Brazil
United States
China
India
……… is the production of beer through steeping a starch source (commonly cereal grains) in water and then fermenting with yeast
Sugar industry
Wine industry
Brewing industry
Dairy industry
The ……..in a beer provides the fermentable material and is a key determinant of the strength and flavor of the beer.
starch source
sugar syrup
molasses
yeast
…….is the microorganism that is responsible for fermentation in beer.
sugar syrup
Yeast
molasses
starch
There are ……main fermentation methods, warm, cool and wild or spontaneous
three
two
four
five
……..is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar.
Beer
wine
kvass
champagne
Basic raw material for making beer is……
barley
rye
rice
buckwheat
The fortress of beer is usually around …… alcohol
1% to 3%
7% to 9%
4% to 6%
10% to 12%
Which country has the highest beer consumption per capita
Czech Republic
Germany
Kazakhstan
Russia
Derbez drink it…….
lemonade
wine
beer
tea drink
Quality beer can define process
tasting
sensory analysis
chemical Analysis
microscopy
The largest producers of beer are
China
India
Russia
Korea
Excessive consumption of beer can lead to
alcoholism
addiction
sclerosis
heart attack
Beer calorie is
420 kcal/100g