End of Lesson Concepts

Question 1

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Question 2

Describe why we use cereals for distilling

Question 3

What is the key characteristic for Maize?

And how are they suitable for distilling?

Question 4

What is the key characteristic for Wheat?

And how are they suitable for distilling?

Question 5

What is the key characteristic for Rye?

And how are they suitable for distilling?

Question 6

What is the key characteristic for Sorghum?

And how are they suitable for distilling?

Question 7

What is the key characteristic for Rice?

And how are they suitable for distilling?

Question 8

What is the key characteristic for Barley?

And how are they suitable for distilling?

Question 9

What is the key characteristic for Sugar Cane?

And how are they suitable for distilling?

Question 10

What is the key characteristic for Beets?

And how are they suitable for distilling?

Question 11

What is the impart of cereal quality on the procurement and processing of a cereal?

Question 12

What is the key structure within a barley kernel?

Question 13

What structural changes occur in the barley kernel during malting process?

Question 14

List the key enzymes active during the malting process.

Question 15

What are the steps and technology used in the malting process?

Question 16

Identify and discuss the common malt quality parameters?

Question 17

Identify the various sources of water.

Answer 17

Surface
Borehore
Municipal

Question 18

Describe product water, in terms of:

Colour, clarity, taste, odour and pH

Question 19

Describe product water, in terms of:

Contaminants, including microbiological and taints

Question 20

Describe dissolved salts and their importance.

Question 21

Explain the categories of water and their attributes.

Question 22

Understand water conservation and the reliability and consistency of supply