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Cicerone Exam Chapter 4
Test Description: Cicerone
Instructions: Answer all questions to get your test result.
1) What is the ideal grain for making beer due to its higher ratio of starch?
A
Corn
B
Barley
C
Wheat
D
Rye
2) Yeast consume?
A
Hydrogen
B
Starch
C
Calcium
D
Sugar
3) What beer making process is used in smaller quantities, denatures the enzymes in malt, and ratched up the color and flavor?
A
Klining
B
Malliard Reaction
C
Roasting
D
Malting
4) X malts create a malty-sweet background while adding body and aiding in head retention
A
Speciality Malts
B
Base Malts
C
Roasted Malts
D
Crystal Malts (Caramel Malts)
5) X malt is a very light klined malt (basically just dried out) and forms the backbone of nearly all beers. Imparts flavors of bread, biscuit, and toast.
A
Based Malts
B
Crystal Malts
C
Roasted Malts
D
Speciality Malts
6) What is a chemistry teaction where flavor in browned/roasted malts comes from. Its the same as browning in cooking
A
Malting
B
Kilning
C
Roasting
D
Mailliard Reaction
7) How fast do hops grow?
A
4 feet per day
B
2 feet per day
C
1 feet per day
D
3 feet per day
8) Hard Resins are?
A
All of the above
B
Located in Hop Lupulin Glands
C
Provide bitterness in beer
D
Contain Alpha and Beta Acids
9) Soft Resins
A
are located in the Bracteole
B
A and B
C
Provide citrus, herbal, and flowery flavors
D
Are located in the Strig
10) How many Hop varities are there?
A
50
B
125
C
100
D
75
11) How many varities of Hop are in the United States
A
3/4
B
3/5
C
2/3
D
1/3
12) Where is the best place to grow hops?
A
55 degrees
B
35 degrees
C
48 degrees
D
30 degrees
13) What do Austrailian/New Zealand hops take like?
A
Earthy, Herbal
B
Citrusy, Piney, Floral
C
Bright citrus, Grapefruit
D
Bitterness and Spicyness
14) Which of the following are true about the Hops in the United States
A
Accounts for 31% of the world Acerage of hops
B
Exists in the Yakima Valley
C
Imparts an Earthy Floral Character
D
A and C only
15) What characterizes lagers?
A
Its bottom fermenting beer with the yeast gathering on the bottom
B
Has a spicy, fruity, ester character
C
It uses a yeast that ferments at 55-68 degrees Farenheit
D
Its a top fermenting beer with the yeast gathering at the top
16) Water makes up how much of beer?
A
95% +
B
55% +
C
90% +
D
75% +
17) What minerals in water have a desirable impact on beer?
A
Calcium, Magnesium, Sodium, Bicarbonate, Sulfate, Chloride
B
Bicarbonate, Sulfate, Chloride, Oxygen, Argon,
C
Bicarbonate, Sulfate, Chloride, Calcium, Magnesium, Helium
D
Calcium, Magnesium, Sodium, Bicarbonate, Sulfate, Hydrogen
18) What are the fermentation conditions that yeast reacts to?
A
Vessel Configuration, Pressure, Temperature, Oxygen Levels,
B
Aeration, Vessel Composiiton, Pressure
C
Temperature, Aeration, Vessel Composition. Pressure
D
Temperature, Aeration, Wort Composition, Vessel Configuration, Pressure
19) All of the following are true of Ales except?
A
Produces fruty esters like Banana, Ripe Apple, Bready, Doughy, and Phenolics like clove, and plastic Band Aid
B
Temperatures range from 55 to above and most are 65-68
C
Name of Saccharomyces Pastorianus
D
Name of Saccharomyces Cerevisiae
20) All of the following are true of lagers except?
A
Temperature ranges of 55 and above. Most around 65-68
B
Lacks fruity character of ales
C
When stressed at higher temperatures lagers will produce funky off flavors
D
Generally ferments at ranges of 40 to 50 F
*select an answer for all questions
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