15:

Question 1

nutr

Answer 1

add liquid cal
Ca from milk
flavanol from coffee tea cocoa

Question 2

water- basis of most bev
aside from hydration

Answer 2

temp homeostasis, waste removal, spinal cord protection
also vital minerals

Question 3

describe the 3 water treatment mthods
1 & 2: leaving b ehind mineral & other impurities / substances
3. ozonation

Answer 3

1. distilation: heated to steam -> condense
2. reverse osmosis; filter through membrane
   w/ this u can desalinate: remove the salt from sea water
3. ozone, an anti-microbial agent, is used to disinfect instead of Cl

Question 4

what is carbocated bev & what does it have?

to protect against ___ during stiorage

Answer 4

saturated beg with CO2 -> protect against bacterial spoilage
fructose syrup to sweeten -> color / flavour / acid / preservative
if no sugar, aspartame + stevia

Question 5

seltzer vs club soda vs tonic H20

Answer 5

= carbocated water
= k co3 / Na CO3
= quinine + sugar gives off a bitter taste

Question 6

may contain some functional benefits beyond basic needs

Answer 6

functional bev
Ca: chalky mouthfeel
Fe: metallic taste

Question 7

FUNCTIONAL BEV

ELECTROLYTE:
- should have ____ ___ __ as human blood to
- low lvl / electrolyte

Answer 7

• to prevent dehyration & as quick ener source
  = osmotic P / quickly absorb
  low lvl of carbocation & carb: sucrose glucose maltodextrin
  electrolyte- K Na

Question 8

FUNCTIONAL BEV

C= affeinated Ener Drink
in CAD law says

has what?

Answer 8

has caffeine , vit Bs, gingseng, suarana
CAD limits to less than 180 mg caffeine
shouldnt have -OH w.o labels
cant advertise to kids

Question 9

FUNCTIONAL BEV

fruits / veg

bcs they also add in…what contribute to taste

Answer 9

= drink w/ less than 100% of juice must be labelled as bev / drink / cocktail
- flavour / gums / cellulose derivatives
- acidulants also contribute to taste, also > pH by protecting against microbial spoilage
=> need tb pasteurised

Question 10

wine
Brix

diff vinifera of …

Answer 10

typically grape juices bt also come from other fruits (pears, cherry, apple_)
…..grapes give diff flavour bt also depend on growing location, time, rainfall
Brix = lvl of sugar in solutio

Question 11

how is wine (10-14%) made?
2nd steo: fermen in tanks

added yeast is used bcs easier to control, ___ ___
yeast eats __ -> ___ l; __- kilsl yeast
impurity maybe removed fro wine before bottling via finning

Answer 11

grape harvested at peak sweetness -> crushed to rlelease juice
yt: no skin vs redL skin vs rose: juice spend less time in contact w. skin
fermen in tanks: w/ nat occuring yeast on skin vs added yeast (faster fermen, can handle higher -OH %)
yeast & other (s) caled lees left to settle
sugar / CO2 / SO2

Question 12

one that include gin vodka tequila rum
has high lvl of ___ bcs
proof

Answer 12

= spirits
made from grains & veg
- OH bc the distilation concentrate -OH
- proof = twice the -Oh content e.t 100% gin has 50% -OH

Question 13

T.F; most populat coffee type is Arabica -> Robusta
cascara is 2 oval bean sinside the fruit

Answer 13

F. Reverse
fruit, cascara, has 2 oval beans ;

Question 14

compare the dry vs wet method w/ coffee beans
once skin & pulp;re removed,

husk vs outer skin vs partment

Answer 14

dry: sun dry -> remove outer husk
west: remvoe outer skin -> still sticky -> E digest that -> fermentation -> parchment
, the beans are pale green to bluish green

Question 15

roasting gives odour & taste: ___ & ______
effect? bad?

compare dark vs light roast

Answer 15

decomp sugar & gives CO2
beans exapnd 1.5x & became porous; create acrylamides carcinogenic!)

to avoid, dark roast has less acrylamides; bcs of longer roasting, longer storage
light has more caffeine

Question 16

what is decaf coffee?

Answer 16

has most of the caffeine removed from green beans via decaf agents: water steam CO2, solvents

Question 17

2 ways to make decaf coffee: swiss H20 process + supercrit CO2

charcoal vs CO2 + P

Answer 17

1. wash in solveents to extract caff
2. swiss H20: soak beans in H20, dissolves caf -> pass through activ charcoal -> grabs caff molec
3. (l) Co2 FORCED ON water soaked coffee beans -> release caff

relieve P -> turns CO2 into gas -> onlyk caff remains

Question 18

what is the 2nd fermantion step for wine?
____ from diacetyle’s 2product
which can be prevented for

what is the last step?

lactic acid bacteria

Answer 18

typcially for sparkling wine
malolactic fermentation tht uses lactic acid bateria: malic acid on skin -> lactic acid
=> fuller, creamy profile
for…fruity, floral wine

aging: in stainless steel (sharper, cleaner taste) or oak case
red longer than yt

Question 19

beer:
___ -> kilning -> ___ -> lautering

Answer 19

steep: matled barley til it germinates
heat & dry
mashing: crack the dried malt; add H20 -> solution called wort
: separate wort from spent grains

Question 20

beer: brew -> storage -> pasteurise

when do u strain the cooled hop?

Answer 20

brew: boil wort; add in hop
-> strain the cooled hop -> add yeast -> fermen
in storage, dvlop flavour / filter to remove particles that create cloudiness
: bottles & cans

Question 21

instant coffee = dried, powder form of coffee -> hence is
how to make: 3 / vapour / tunnel
what is the main acid?

Answer 21

soluble in H20
Dehydrate strongly brewed coffee OR freeze dry (frozen -> dried by vapourisation) OR agglomeration (pass through air tunnel, make air particles
chlorogenic acid: when it acidifies the coffee, give a bitter better profile

Question 22

drip coffee
vS
French press: less clarity, drink asap
vs
percolator

Answer 22

H20 filter through coffee into the lower compartments, extracting less bitter subst
= pour boiling water into coarsely ground coffee -> steep -> push it toward bottom
= heated H20 push upwards to filter through the coffee

Question 23

what is tea? how is it processed?

Answer 23

= leaves of the Camelia Sinesis bush; 2nd most popular bev
tea is picked & wither: decrease moisture by 50% -> protein brkdown -> release ama -> < caff availability

Question 24

compare tea tp coffee: 1 good point, 1 b ad point

catechins, ___ , thea

Answer 24

has less than half of caff compared to coffe bt is rich in polyphenols: theoflavin, thearubigin

Question 25

coffee’s composition:
- caffeine
- bitter subst:
- ____ subst:
- affect aroma & taste

Answer 25

• bitter: from polyphenol + caffeine released by heat
• volatile: sulfur & phenolic acid mainly contirbutes to the aroma +
• organic acid: acetic pyruvic, chlorogenic; affects aroma + taste; gives acidity

Question 26

yt tea

only 1 to air dry

Answer 26

= yt buds or just w/ few leaves under the bud
wither -> air dry -> package

Question 27

matcha green tea
? -> higher lvl of chlorophyll + ama
steam + __ + __ w/ special

Answer 27

grown high shade + cover w/ nets ->
steam + dry + grind w/ special granite grinder
$$$ bcs hand picked & only pink the youngest leaf

Question 28

compare & contrast black vs green tea
black: ___: chlorophyll __ __ + release ___

Answer 28

(+): both wither
(-): black: roll in machinet o release E & juices VS green tea steamed to **inactv **E
then: black: fermen: brk down / tannins
green: roll
both dry

Question 28

is green tea extract sarfe?

Answer 28

in supplmen form, < concentrated
for some there’s no adverse effects bt for others, liver dmg -> need transplant bcs of genetics

Question 29

only one to not wither

Answer 29

oolong!

partially fermented/ oxidised -> steamed
lil oxidation, floral note; if more, woody note

Question 30

cocoa bev has starch ->
2 ways to make cocoa bev?

Answer 30

-< needs starch gelatinsation -> cocoa settle out of the solution

1. quick method: pour hot milk over cocoa- sugar mix
   there is No starch gelatinisation -> clumps!
2. syrup/ paste mix: cook cocoa + H20 + sugar -> paste

there is starch gelatinistaion