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DWIG > BEVERAGE MANAGEMENT > Flashcards

BEVERAGE MANAGEMENT Flashcards

1
Q

Water facts (name 4):

A
  • 70.9% of the world is covered with water
  • By 2025, 1.8 billion people will have no water whatsoever
  • 70% of the water reserve is used in agriculture
  • 0.8% of the earth’s water is drinkable
  • Nearly 450 million people in 29 countries face severe water shortage
  • 2.7 million tons of plastic are used annually for water bottles
  • 86% of the single-use water bottles (US) end up as litter or in landfills
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2
Q

Tap water

A

Drawn from large resevoirs, lakes, rivers or aquifers.
Treated in order to ensure compliance with chemical, microbial and other safety standards.
Neutral taste.

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3
Q

Mineral water

A

Water collected directly from an underground spring that rises to the surface.
It contains a trace of mineral and mineral salts
The name of the source must be clearly stated on the label
The name of the source is more important than the producers brand
It must be bottled at the source
Rain –> bottle of mineral water = 30 years

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4
Q

Taste & Minerals: hard

A

calcium & magnesium

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5
Q

Taste & Minerals: mineral

A

hydrogen carbonate

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6
Q

Taste & Minerals: acidic

A

CO2

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6
Q

Taste & Minerals: acidic

A

CO2

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6
Q

Taste & Minerals: acidic

A

CO2

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6
Q

Taste & Minerals: acidic

A

CO2

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6
Q

Taste & Minerals: acidic

A

CO2

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6
Q

Taste & Minerals: acidic

A

CO2

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7
Q

Taste & Minerals: Salt

A

sodium, calcium, chloride

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8
Q

Taste & Minerals: bitter

A

sulphates

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9
Q

Measures in hospitality to save water:

A
  • Don’t sell bottles water
  • Only supply water on request
  • Water catchment and re-use
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10
Q

Soft drink facts (name 2):

A

Soft refers to the contrast with hard liquor

First used in Italy ‘limonata’

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11
Q

Ingredients soft drinks:

A
  • Water (tap or source)
  • Fruit juice, flavorings, extracts
  • Sugars and sweeteners
  • CO2
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12
Q

Spirit facts:

A
  • Distilled beverages are called spirits

- Consists 15% or more alcohol through distillation

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13
Q

Aperitif:

A

distilled beverage you drink before dinner

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14
Q

digestif:

A

A distilled beverage you drink after dinner

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15
Q

Alcohol production:

A
  1. Raw materials
  2. Fermentation
  3. Distillation
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16
Q

Why do we distill?

A
  • To give the liquid a higher alcohol percentage
  • To seperate the alcohol from the other liquids
  • To get impurities out of the liquids
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17
Q

How to create alcohol?

A

By fermenting raw materials into sugars
–> Sugar containing materials, like apple, plums, cherries, grapes

–> Raw starch containing materials, like barley, rye, corn, wheat, rice

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18
Q

Starch (zetmeel) containing materials:

A

Barley (gerst), rye (rogge), corn (mais), wheat (tarwe), rice (rijst)

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19
Q

Fermentation process:

A
  1. Starch is steeped and heated until it starts growing. The enzymes will transform the starch into sugar.
  2. Yeast process will start, yeast eats up the sugar: alcohol and CO2 are created
  3. The more alcohol and CO2 are created, the less sugar there is for the yeast to feed on
  4. At 14-18% ABV the alcohol level become toxic for the yeast
  5. To get a higher ABV, you have to physically separate alcohol from water. Using distilling
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20
Q

Alcohol boiling point:

A

78.5 degrees Celcius

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21
Q

2 types of distilling:

A
  • Pot still

- Column still (no cleaning required between batches)

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22
Q

Distilled spirit:

A

A distilled liquor obtained by distillation from wine or other fermented fruit or plant juice of from starchy material that has first been brewed.

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23
Q

Cognac: VS

A

VS – very special, at least two years old or three star

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24
Q

Cognac: VSOP

A

Very Superior Old Pale – at least four years, includes ‘‘old’’ or ‘‘reserve’’

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25
Q

Cognac: XO

A

'’Extra Old’’ – at least 6 years old, includes Napoleon or Old Reserve

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25
Q

Cognac: XO

A

'’Extra Old’’ – at least 6 years old, includes Napoleon or Old Reserve

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25
Q

Cognac: XO

A

'’Extra Old’’ – at least 6 years old, includes Napoleon or Old Reserve

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25
Q

Cognac: XO

A

'’Extra Old’’ – at least 6 years old, includes Napoleon or Old Reserve

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26
Q

Why do we need sugar containing material for an alcoholic product?

A

To create the alcohol

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27
Q

What does the term Old Genever mean?

A

That the jenever is made from at least 15% malt wine, but not more than 20 grams of sugar per liter

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28
Q

What gives us the flavor and characteristic to gin?

A

The use of Juniper berries

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29
Q

From which cereal grains can you make gin?

A

Corn, rye, barley and wheat

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30
Q

For scottisch whiskey they use?

A

Barley

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31
Q

How often does whiskey needs to be distilled?

A

2 times

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32
Q

How could you describe bourbon the best?

A

Made of a mash up of at least 51% corn, distilled to 40% ABV, aged in uncharred oak barrels, aging is brief usually 6 months, during the aging the whiskey picks up color and flavor

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33
Q

Whiskey process making:

A
  1. Malting: barley into malt
  2. Mashing: sugar solution from malt
  3. fermentation
  4. distillation
  5. maturation
  6. bottling
34
Q

What is the main ingredient for rum?

A

Sugar cane

35
Q

An XO cognac is at least .. years old? and a VS, and VSOP

A

6 years, 2 years, 4 years

36
Q

Which eau-de-vie is produced from fermented plums?

A

Slivovitz

37
Q

What are the main ingredients for beer?

A

Yeast, water, malt and hops

38
Q

What is sake?

A

Made from fermented rice brew, has a high alcohol content and is from Japan

39
Q

What is a STOUT beer?

A

A very dark beer

40
Q

What is mineral water?

A

A water that did not have any human intervention

41
Q

What do they use to make official tea?

A

Leaves from the Camelia Sinensis

42
Q

What is the best temperature to use if you want to infuse green tea?

A

70 degrees

43
Q

Which official three coffee brewing methods are used in the hospitality industry?

A

Filter, steep and espresso

44
Q

Which official three coffee brewing methods are used in the hospitality industry?

A

Filter, steep and espresso

45
Q

What is a characteristic of Kopi Luwak coffee?

A

It is coffee from Indonesia, eaten by a mammal and then collected from its dung

46
Q

What is the meaning of the three coffee beans in sambuca?

A

Health, happiness and prosperity

47
Q

What is a redeye coffee?

A

1 cup of coffee and one espresso

48
Q

What is in a coffee bean?

A

Water, caffeine, oil, sugar and caffeine acids

49
Q

What is the function of theobrome in cacao?

A

It is a stimulant, similar to caffeine in coffee

50
Q

Who brought cocao beans to Europe?

A

The Spanish

51
Q

What are the 5 most popular tea varities?

A

White tea, green tea, Oolong, black tea and post-fermented tea

52
Q

What is the difference between an aperatif and a digestif?

A

An aperitif is a distilled before dinner and a digestif after dinner.

53
Q

What is the production method of rum?

A

It is a process of fermentation and distillation, but has no defined production method.

54
Q

How often do you need to distill cognac and Argmanac?

A

Cognac is distilled 2 times and Argmanac is distilled once

55
Q

What are two anise seed-based spirits?

A

Ouzo and Sambuca

56
Q

What are the 2 classifications of tequila?

A

100% Agave and Mixto

57
Q

Tequila: Blanco, silver and white tequila

A

100% agave or mixto, aged no more than 60 days in stainless steel tanks

58
Q

Tequila: Joven or Gold tequila

A

Unaged tequilas that are typically mixtos and have been colored and flavored with caramel, oak extract, syrup or other additives

59
Q

Tequila: Reposado tequila

A

Aged in wood casks for a minimum of 2 months. Many are aged 3-9 months

60
Q

Tequila: anejo tequila

A

Old tequila. These are aged for a minimum of 1 year to produce a dark very robust spirit. The best are between 18 months and 4 years in the barrel

61
Q

Tequila: Extra anejo tequila

A

Aged over 4 years in barrels. These are rare and expensive

62
Q

Beer: Lager

A

Bright, clear-bodied, beer

63
Q

Beer: Ale

A

Aromatic malt brew, usually fuller-bodied, darker, and more bitter than lager

64
Q

Beer: STOUT

A

a very dark beer, sometimes sweetish and quite strong with a pronounced hops taste

65
Q

Beer: Porter

A

a type of ale with a rich, hevay foam, sweeter than ale, not quite as strong as stout

66
Q

Beer: pilsner

A

A term put on labels of many light beers around the world, these are bright, lagered beers in the style made famous by Pilsner Urquell,

67
Q

Beer: Bock beer

A

a strong style of lager beer, originally seasonal

68
Q

Beer: Malt liquor

A

A beer with a considerable variation from light to dark color, and from a strong hoppy flavor to little, higher alcoholic content than most other beers

69
Q

Beer: sweet beer

A

A combination of fruit juice and beer, yields a sweeter drink and higher alcoholic content than lagers

70
Q

Beer: Sake

A

re-fermented rice brew, high alcoholic content

71
Q

Beer: light beer

A

Lagers, lowers in alcohol and calories, mild in taste

72
Q

Beer: low-alcoholic beer

A

similar to light beer, but contains even less alcohol and fewer calories

73
Q

A craft beer brewery is a brewery that is:

A

small, independent and traditional

74
Q

Cider is made out of

A

crushed fruits

75
Q

Cider contains …% alcohol

A

3-8%

76
Q

Hops:

A

flowering vine that grows in mountains, can be used for bittering as an aromatic or as a flavoring

77
Q

Ingredients of beer

A

water, hops, malt, yeast

78
Q

Where does tequila come from?

A

Jalisco, Mexico

79
Q

Armagnac, pot still or column still? And distilled how many times? and aged in what?

A

Column still, distilled once, aged in oak barrels

80
Q

Differences between Canadian Rye Whisky and American Bourbon:

A

Rye:

  • Peppery flavor
  • Bitter quality
  • Contains at least 51% Rye

Bourbon:

  • Sweeter
  • Slightly heavier bodied than rye
  • Distilled from at least 51% corn mash
81
Q

White tea:

A

Light and refreshing
Made only from buds (sometimes leaves nowadays)
Very minimal processed
Withered and sorted

82
Q

Green tea

A

Chinese green tea and Japanese green tea
Often has a slightly astringent mouthfeel
Contains more polyphenols, therefore has a higher antioxidant effect

83
Q

Oolong tea

A

Most difficult to produce
Level of oxidation can vary between 10-90%
Lightly oxidized types have a floral/light fruity aroma
Darker oxidized types have more stone fruit flavors

84
Q

Black tea

A

Rich coppery color
In india, darjeeling is the popular tea
The assam is the most famous
Sweet strong taste, but can also be herby, a little spicy and sometimes smoky

85
Q

Post-fermented tea

A

Pu-Her from China (example)
Microorganism cause a fermentation process
Has a mossy/earthy flavor
The older the tea, the more expensive

86
Q

Moka pot, machhinetta, perolator:

A
  1. Water is placed in lower section
  2. Raw coffee grounds
  3. Boiling water turns into steam and creates sufficient pressure to force all the water from the lower section up the tube until it hits the lid of the pot and is collected in the upper section
87
Q

Arabica

A 
Delicate aroma
Less caffeine
Higher located plantations
Fuller/more mature flavor
From chocolate to vanilla/caramel flavor
More expensive
88
Q

Robusta

A 
Intense, fuller flavor
Twice as much caffeine
Lower altitude plantations
Flatter and stronger flavor
Darker/bitter flavor
89
Q

Who drinks the most coffee?

A

Finland

90
Q

The average daily wage of a coffee picker is around ….

A

2$ a day

91
Q

Beer:

A

generic term for all brewed and fermented beverages made from cereal grains

92
Q

Processing of cacao pods:

A
  1. Harvesting
  2. Fermentation
  3. Drying
  4. Storage

DWIG (11 decks)

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