MCQOPTIONS
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MCQOPTIONS
This section includes 14 Mcqs, each offering curated multiple-choice questions to sharpen your Technology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
The spile is driven through the stillage before the dispension of the beer. |
| A. | True |
| B. | False |
| Answer» C. | |
| 2. |
In bottle-conditioned beers, there is a requirement of only clarity. |
| A. | True |
| B. | False |
| Answer» C. | |
| 3. |
Which of the following factor does not influence abnormal fermentation? |
| A. | Phenotype of yeast |
| B. | Viability of yeast |
| C. | Temperature |
| D. | Presence of inhibitors |
| Answer» B. Viability of yeast | |
| 4. |
Which of the following is a primary symptom of an abnormal primary fermentation? |
| A. | Coolant demand |
| B. | Fobbing |
| C. | Slow and sticking |
| D. | Failure of achieving set-point temperature |
| Answer» D. Failure of achieving set-point temperature | |
| 5. |
The casks are held in the brewery up to _____________ |
| A. | 10 days |
| B. | 5 days |
| C. | 7 days |
| D. | 2 days |
| Answer» D. 2 days | |
| 6. |
The racking back consists of _____________ |
| A. | Iron |
| B. | Glass |
| C. | Stainless steel |
| D. | Wood |
| Answer» D. Wood | |
| 7. |
Which of the following is an appropriate reason which brought a need for secondary fermentation? |
| A. | High carbonation level |
| B. | Low carbonation level |
| C. | High oxygenation level |
| D. | Low oxygenation level |
| Answer» C. High oxygenation level | |
| 8. |
The primary fermentation is carried out at the temperature of _____________ |
| A. | 10 – 20°C |
| B. | 20 – 30°C |
| C. | 15 – 25°C |
| D. | 40 – 50°C |
| Answer» B. 20 – 30°C | |
| 9. |
Which of the following is not the function of the conditioning process? |
| A. | Adjusting the level of carbonation |
| B. | Development of chill haze |
| C. | Final flavor development |
| D. | Oxygenation |
| Answer» E. | |
| 10. |
The initial temperature of lager fermentation is ____________ |
| A. | 10°C |
| B. | 7°C |
| C. | 5°C |
| D. | 6°C |
| Answer» E. | |
| 11. |
Which of the following process is carried out in the bottle? |
| A. | Primary fermentation |
| B. | Secondary fermentation |
| C. | Tertiary fermentation |
| D. | Conditioning |
| Answer» C. Tertiary fermentation | |
| 12. |
In which of the following process, the green beer is converted into mature beer? |
| A. | Primary fermentation |
| B. | Secondary fermentation |
| C. | Tertiary fermentation |
| D. | Conditioning |
| Answer» E. | |
| 13. |
The gravity of the wort at the end of primary fermentation is called _________ |
| A. | Mashing |
| B. | Attenuation |
| C. | Acceleration |
| D. | Malting |
| Answer» C. Acceleration | |
| 14. |
Which of the following is a true fermentation? |
| A. | Secondary fermentation |
| B. | Primary fermentation |
| C. | Tertiary fermentation |
| D. | Conditioning |
| Answer» C. Tertiary fermentation | |