UNIUYO FST 200 Level Compiled Exam Questions – First Semester
UNIUYO FST 200 Level Compiled exam Questions and Answers on FST 222 covering beer brewing, fermentation, wine production, malting, and the history of brewing.
UNIUYO FST 200 Level Compiled Exam Questions
- Beer can be defined as — A non-distilled alcoholic beverage made from the yeast fermentation of a malted cereal extract. It is usually flavoured by hops.
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2. The art of producing alcoholic beverages through yeast fermentation is called — Brewing.
3. One advantage of beer is — It has a calming or tranquilizing effect.
4. Another advantage of beer is — Vitamin content e.g. Vitamin B complex from yeast.
5. Ability of beer to render water safe is due to — Low pH and alcoholic content.
6. Beer provides assimilatory nitrogen from — Amino acids.
7. Beer supplies additional — Calories.
8. The first people to engage in brewing were — The Egyptians.
9. The Chinese produced a kind of beer called — Kiu.
10. The use of hops was introduced in the 16th century as — A Bavarian or German tradition.
11. In the middle ages, brewing was treated as — A mystery (True).
12. Louis Pasteur described fermentation as — La vie sans air (life without air).
13. The year Louis Pasteur described fermentation was — 1857.
14. Scientists who proved yeast enzymes cause fermentation are — Kuhn, Hansen, Harden & Young, Buchner.
15. Fermentation time was reduced through — Modern technology.
16. The system now used instead of batch brewing is — Continuous system.
17. Water sources are treated to — Desired brewing quality.
18. Enzyme technology is now — Better understood.
19. Brewing vessels are now — Strong and durable.
20. Four main classes of beer are — Ale, Lager, Stout, and Porter.
21. The class of beer with the highest alcohol content is — Stout.
22. Sake is made from — Koji rice (fungus-covered rice) and fresh water.
23. Alcohol content of Sake is — 11–18% w/v.
24. Sake was introduced by — Korean emigrants.
25. The first sake was called — Kuchikami no saka (chewing-in-the-mouth sake).
26. The special rice used in sake is — Shimpaku-mai.
27. The rice variety is — Oryza sativa Japonica.
28. In sake beer production, the mash (moto) consists of — Rice, koji rice & fresh spring water.
29. The wooden tubs for kneading mash are called — Hangiri.
30. The three fermentation stages of sake are — Soye, Naka & Shimai.
31. The fermentation period before filtering is — 3 days.
32. Sake, Merissa, Burukutu & Kaffir beer are — Traditional beers.
33. Merissa is widely consumed in — Sudan.
34. The ingredients of Merissa are — Sorghum & millet.
35. The three phases of Merissa fermentation are — Ajeen, Deboba & Merissa fermentation.
36. Merissa is brewed from — Feterita (Sorghum bicolor var feterita).
37. Deboba is obtained from — 5% malt flour, 5% Merissa & water after 4–5 hours fermentation.
38. Soaked sorghum grain germinates to yield — Malt.
39. One-third of the flour is fermented by — Lactic acid bacteria for 36 hours at room temperature.
40. The fermented sour dough is called — Ajeen.
41. Alcoholic content of Merissa beer is — 6% v/v.
42. Final filtrate and residue of Merissa are — Merissa & mushut (animal feed).
43. Burukutu is brewed from — Guinea corn (Sorghum vulgare).
44. Germination period for grains in burukutu is — 4–5 days.
45. Burukutu contains — Acetic acid (0.4–0.6%) and alcohol (2.8–4.0% v/v).
46. Time required to prepare burukutu is — 11 days, 16 hours.
47. Kaffir beer is also called — Opaque, Sorghum, Bantu or African beer.
48. Kaffir beer is consumed in — Southern Africa.
49. The type of yeast that aids fermentation in kaffir beer is — Saccharomyces cerevisiae.
50. Kaffir beer spoils because — It is not pasteurized and is fermented at high temperature.
51. Germany is unique among beer-brewing countries for maintaining — Reinhertagebot.
52. Reinhertagebot (1847) states that — To make beer, one must use only barley malt, hops, yeast, and water and nothing else.
53. The decree “Reinhertagebot” is otherwise known as — The Purity Law.
54. The earliest beer brewery in America was built by — Don Alfonso de Herrera, 1594 in Mexico City.
55. The first private brewery in the USA was erected by — Adrian Block & Hans Christiansen, 1612.
56. The period brewing was halted in the USA is called — The Prohibition Years.
57. Modern brewing industry began in Nigeria in — 1949.
58. Guinness Nigeria Limited Brewery was established in — 1961.
59. Production of stout in Guinness Nigeria started in — 1962.
60. Alcohol is regarded as food because — It can be broken down in the body to provide a source of energy of about 7.1 kcal/g.
61. Alcohol consumers are classified into — Social drinkers, alcoholics, and abstainers.
62. Five reasons for alcohol consumption are — Relaxation, recreation, mood elevation, stress coping, and euphoric effects.
63. Nutritional values of beer include — Source of refreshment, source of energy, promotes gastric acid formation, and source of vitamins & minerals (K+, Mg²⁺, SO₄²⁻).
64. Non-nutritional values of beer include — Aches and pains relief in elderly people, antidiabetic use, and lactation aid in nursing mothers.
65. A type of table wine that does not contain carbon dioxide is — Still wine.
66. A wine to which a distilled spirit is added is — Fortified wine.
67. A wine containing less than 4g/L of residual sugar is — Dry wine.
68. A wine with residual sugar of about 45g/L or more is — Sweet wine.
69. Types of grain driers include — Platform driers, Storage bins & siloses, and Tower-type grain driers.
70. Grain storage facilities include — Pits, sacks, silos.
71. Controlled germination of cereal grain to produce enzymes is called — Malting.
72. Objectives of malting are — To make cell walls soluble, hydrolyze proteins, and produce hydrolytic enzymes like peptidases.
73. Malting involves three unit operations — Steeping, Germination, and Kilning.
74. Steeping means — Soaking grains in water for 6–8 hours.
75. Kilning means — Drying of germinated grains under controlled temperature and time.
76. Purposes of kilning include — Reducing moisture to 3–5%, coagulating proteins, and developing malt flavour and colour.
77. Substances added to steep water to influence malt quality are — Lime, Peroxide, Formaldehyde, Gibberellin acid, and Hydrogen peroxide.
78. Types of malt include — Amber malt, Roasted malt, Green malt, European brumalt, Caramel malts.
79. The type of beer produced in Great Britain is — Ale.
80. The modern processes in beer production include — (Fermentation, Filtration, Pasteurization, Packaging, and Storage).
81. REINHERTAGEBOT (1847) states that ____________.
Answer: To make beer, one must use only barley malt, hops, yeast, and water, and nothing else.
82. The decree “Reinhertagebot” is otherwise known as _________.
Answer: The Purity Law
83. The earliest beer brewery in America was built by _________.
Answer: Don Alfonso de Herrera, 1594 in Mexico City
84. The first private brewery in the USA was erected by _______ & _______.
Answer: Adrian Block & Hans Christiansen, 1612
85. The period in which brewing was brought to a halt in the USA is referred to as _________.
Answer: The Prohibition Years
86. Modern brewing industry came into existence in Nigeria in the year _______.
Answer: 1949
87. Guinness Nigeria Limited Brewery came into existence in the year _____.
Answer: 1961
88. Production of stout in the above-named brewery started in the year _______.
Answer: 1962
89. Alcohol is regarded as food because ____________.
Answer: It can be broken down in the body to provide energy of about 7.1 kcal/g.
90. Alcohol consumers are classified into three viz: _____, _____ & ______.
Answer: Social drinkers, alcoholics, and abstainers
91. Five reasons for alcohol consumption are _____, ______, _______, ______ & ________.
Answer: For relaxation, recreational purposes, mood elevation, to cope with stress, and for euphoric effects.
92. The nutritional values of beer include ______, _____, _____ & _______.
Answer:
1. Source of refreshment
2. Source of energy
3. Promotes gastric acid formation (appetite inducer)
4. Source of vitamins (biotin, riboflavin, folic acid) and minerals (K⁺, Mg²⁺, SO₄²⁻).
93. The non-nutritional values of beer include _____________.
Answer:
1. Relief of aches and pains in elderly people
2. Used as antidiabetic drugs
3. Promotes lactation in nursing mothers
94. A type of table wine that does not contain carbon dioxide is _______.
Answer: Still wine
95. A wine in which a distilled spirit (brandy) is usually added is known as __________.
Answer: Fortified wine
96. A type of wine containing less than 4g/l of residual sugar is ________.
Answer: Dry wine
97. A type of wine with residual sugar of about 45g/l or more is _______.
Answer: Sweet wine
98. _____, _______, & _______ are types of grain driers.
Answer: Platform driers, storage bins & silos, tower-type grain driers
99. Grain storage facilities include _______.
Answer: Pits, sacks, silos
100. _________ is the controlled germination of a cereal grain to produce enzymes which catalyse the hydrolysis of polymerized materials.
Answer: Malting
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