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DWIG RESIT 2023 > BEVERAGE MANAGEMENT TEA AND COCOA > Flashcards

BEVERAGE MANAGEMENT TEA AND COCOA Flashcards

1
Q

3 Different products to make a chocolate drink

A
  • Cocoa powder: Fat content at least 20%
  • Instant cocoa: has been sweetened with sugar and dissolves directly
  • Carob: Substitute for cocoa (NO caffeine, NO fat, NO theobrome)
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2
Q

3 components in cocoa

A
  1. Theobrome
  2. Cocoa butter
  3. Protein + carbohydrates
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3
Q

Theobrome

A

A stimulant (like caffeine in coffee)

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4
Q

Cocoa butter

A

Like dairy butter, is produced when the cocoa beans have been roasted and are processed.

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5
Q

Protein + Carbohydrates

A

Small quantities are found in a cocoa bean.

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6
Q

4 Steps of processing cocoa pods

A
  1. Harvesting
  2. Fermentation
  3. Drying
  4. Storing
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7
Q

Step 1 Harvesting (cocoa pods)

A

After the harvest of cocoa pods, the white seeds and flesh are removed.

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8
Q

Step 2 Fermentation (cocoa pods)

A

Seeds are covered between banana leaves to ferment. Temperature rises to 40 degrees Celsius. This helps to develop aromas.

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9
Q

Step 3 Drying (cocoa pods)

A

After the fermentation, seeds must be dried very well in the sun or hot air. The beans are now brown and hard.

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10
Q

Step 4 Storing (cocoa pods)

A

Cocoa beans are cleaned and sorted by size and then packed to be stored.

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11
Q

Cocoa been

A

After processing the beans are ready for export.

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12
Q

Cocoa pod (3)

A

-Looks like a rugby ball (20 cm)

  • One cocoa pod contains 30-40 white seeds
  • Once produces the seeds become cocoa beens.
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13
Q

Cocoa tree (3)

A
  • Only grows in equatorial latitudes
  • In central/west Africa, east/west Asia, south America
  • Biggest producers are: Brazil, Ivory coast, Ghana, Malaysia
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14
Q

History cocoa (4)

A
  • Aztecs cultivated cocoa beans in 17th century
  • Made drinks with grounded powder, water, herbs and chilli peppers
  • Spanish brought cocoa to Europe
  • Since 1800 cocoa is available for everyone
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15
Q

Yerba Mate tea

A

An intimate ritual in Argentine and Uruguay. Friends share a cup and bombilla and pass the cup with the drink among them.

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16
Q

Russian custom tea (4)

A
  • Tea came via camels from China to Russia
  • Mostly black tea with smoky flavour
  • Very strong tea with added jam, milk or sugar
  • Uses samovar
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17
Q

Indian custom tea

A

Rich black tea + heavy milk and a combination of various spices and sweeteners

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18
Q

European custom tea

A

In the 20th century tea dances and afternoon tea

19
Q

Tea sommelier responsibilities (3)

A
  • Sampling
  • Recommending
  • Pouring
20
Q

Bubble tea

A

Taiwan cold drink with tapioca pearls

example names: boba milk/tea, momi milk, drink with a fat straw

21
Q

Kombucha tea

A

Fermented tea drink, ‘elixer of life’

22
Q

Herbal teas

A

Chamomile, peppermint, rooibos

23
Q

Tisanes tea

A

Fruit flavoured tea and herbal infusions mostly without caffeine

24
Q

Fruit tea

A

Forest fruit tea, strawberry, rose tea

25
Q

Irish tea

A

Malty Assam, African and Indonesian tea

26
Q

English breakfast tea

A

Assam, Ceylon, African teas

27
Q

Earl Grey tea

A

Black tea with bergamot oil

28
Q

Jasmine tea

A

Jasmine flowers places with oolong tea

29
Q

Post-fermented tea facts (4)

A
  • Example Pu-Ehr
  • Micro-organism cause fermentation
  • Mossy earthy flavour
  • The older, the more expensive the tea
30
Q

Black tea facts (3)

A
  • Rich coppery colour
  • Assam most famous black tea
  • Sweet strong taste. Can be herby, little spicy and sometimes smoky
31
Q

Oolong tea facts (4)

A
  • Difficult to produce
  • Level of oxidation 10-90%
  • Lightly oxidated = a floral light fruity aroma
  • Heavy oxidated = a stone fruit flavour
32
Q

Green tea facts (3)

A
  • Slightly astringent mouthfeel
  • Contain more polyphenols
  • Higher antioxidant effect
33
Q

White tea facts (4)

A
  • Light and refreshing
  • Only made from buds (or first picked tea leaves)
  • Minimal processed
  • Withered, dried, sorted
34
Q

General production tea (8 steps)

A
  1. Wilting
  2. Bruising
  3. Oxidation
  4. Fixation
  5. Yellowing
  6. Shaping
  7. Drying
  8. Curing
35
Q

Production post-fermented tea (6 steps)

A
  1. Fresh tea leaves
  2. Steaming/panning
  3. Rolling
  4. Forming
  5. Drying
  6. Natural aging/wet pilling
36
Q

Production yellow tea (5)

A
  1. Fresh tea leaves
  2. Steaming/panning
  3. Sweltering
  4. Rolling
  5. Drying
37
Q

Production black tea (5)

A
  1. Fresh tea leaves
  2. Wilting
  3. Full oxidation
  4. Rolling
  5. Drying
38
Q

Production oolong tea (8)

A
  1. Fresh tea leaves
  2. Wilting
  3. Tossing in basket
  4. Partial oxidation
  5. Panning/baking
  6. Rolling (ball)
  7. Drying
  8. Firing
39
Q

Production green tea (5)

A
  1. Fresh tea leaves
  2. Steaming/panning
  3. Rolling
  4. Forming
  5. Drying
40
Q

Production white tea (5)

A
  1. Fresh tea leaves
  2. Wilting
  3. Baking
  4. Light rolling
  5. Drying
41
Q

Types of tea

A
  • White tea
  • Green tea
  • Oolong tea/Pouchong tea
  • Black tea
  • Fermented tea (aged tea)
  • Infusions (NO LEAVES ONLY herbs/spices/fruit)
42
Q

What is tea? 4 facts

A
  • Made from the Camellia sinensis
  • Taste depends on soil, climate, sunlight and growing factors
  • Any plant can be used to make tea
  • Type of tea depends how it is grown, harvested and processed
43
Q

After water, tea is the most popular drink in the world

A

DUS!

DWIG RESIT 2023 (12 decks)

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