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BASIC FOODS 1 & 2 > beverages > Flashcards

beverages Flashcards

1
Q

water drawn
from a confined aquifer.

A

artesian water

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2
Q

effervescent
water is charged w/ carbonic
gas

A

aerated water

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3
Q

water that is
placed in a sealed container or
packaged and is offered for
human consumption as drinking
water.

A

bottled water

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4
Q

bottled water w/ some vitamins and minerals
added. Examples: Vitamin water and Gatorade

A

fortified water

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4
Q

contains
carbon dioxide gas. Examples:
carbonated soft drinks, sodas and
seltzers

A

carbonated water

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4
Q

water purified by distillation

A

Distilled water

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5
Q

water w/
carbonation added during bottling
process

A

sparkling water

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6
Q

water obtained from one or more springs w/c originate
from underground water, containing
certain mineral salts and trace elements

A

mineral water

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6
Q

water from any source w/c is produced by distillation,
deionization, reverse osmosis and/or
other suitable processes that may
modify its original composition.

A

purified water

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7
Q

has minimal calcium and magnesium salts and more
sodium salts

A

soft water

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7
Q
  • has high amounts of
    calcium, magnesium salts, sulfates
    and bicarbonates.
A

hard water

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7
Q

also
called Indian water, this
carbonated water to w/c
some quinine is dissolved.

A

tonic water

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8
Q

Coffee is prepared from the beans of

A

Coffee species

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9
Q

main stimulants of coffee

A

caffeine and caffeic acid

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10
Q

responsible for the color of coffee

A

caramelized carbohydrate

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11
Q

mainly responsible for arom

A

cafeel

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12
Q

fatty acid form in the coffee

A

chlorogenic acid

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13
Q

coffee varieties

A

robusta
excelsa
liberica
arabica

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14
Q

roasting style

A

french and italian roast
american roast
european roast
viennese roast

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15
Q

dark, heavy-roasted beans that are almost black in color and produce a strongly flavored coffee

A

french and italian roast

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16
Q

a medium-roasted, coffee which produces a coffee thats neither characteristically light nor heavy

A

american roast

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17
Q

two-thirds heavy roasted beans combined with third medium roasted beans

A

european roast

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18
Q

one- third heavy roasted beans combined with two thirds medium roasted beans

A

viennese roast

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19
Q

market forms of coffee

A

soluble or instant
three in one
decaffeinated
canned coffee

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20
Q

specialty coffees

A

espresso
caffe latte
cappuccino
iced coffee
flavored coffee
turkish coffee

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20
Q

methods of preparing coffee

A

steeping method
drip method (filtered)
percolator
vacuum (siphon brewing method)

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21
Q

Ground coffee is in constant contact with water, water is allowed to boil in a coffee pot and measured coffee is put either directly into boiling water or tied loosely in a thin cloth bag, heat is reduced (185-203 degree celsius) and coffee is allowed to steeo for 6-8 minutes, medium ground coffee is used

A

steeping method

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22
Q

hot water is poured over the coffee grounds in a perforated basket lined with filter paper or cheese cloth

A

drip method (filtered coffee)

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23
Q

Jet of water is delivered by pressure over coffee
grounds in a perforated container; coffee
grounds are placed in a perforated upper part
of pot; lower part is filled w/ measured amount of fresh water; upon boiling, water is forced upward through the tube to the top of the pot where it is sprayed over the coffee; as it drips
down, flavor materials are extracted; coffee is
percolated gently for 7-10 minutes; medium or
regular grind is used

A

percolator

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24
Q

Water and coffee are placed in 2 separate
compartments of the coffee maker; hot
water is sent to the upper compartment
(where the coffee is) by water vapor
pressure (from boiling water in the lower
compartment) and is flowed down by
resulting vacuum.

A

vacuum (siphon brewing method

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25
Q

prepared from the leaves of camellia sinensis and contain natural oils

A

tea

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26
Q

main stimulants of thea

A

caffeine and theine

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27
Q

responsible for color of tea

A

tannin

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28
Q

kinds of tea

A

white tea
green tea
oolong
blaack tea
blends
iced tea
herbal teas / tisanes
herbal infusion
instant tea
canned bottle tea

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29
Q

rarest of all types of tea; fermented

A

white tea

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30
Q

greenish-yellow in color, with a grassy astringent quality reminiscent of the fresh leaves

A

green tea

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31
Q

refer to as the ‘‘champagne of teas’’ finest and most expensive teas in the world; semi-fermented

A

oolong tea

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32
Q

“reddish-brown color”; most common type of tea worldwide; made by fully fermenting the
harvested leaves (for several hours) before heating or dryingthis oxidation process imparts a dark coloring and triples the
caffeine

A

black tea

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33
Q

are combinations of various types of teas from various sources

A

blends

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34
Q

is the appropriate term used for ‘‘herbal tea’’ a drink made by steeping various herbs, spices, flowers etc. part from the camelloa sinensis to boiling water

A

tisanes/ herbal teas

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35
Q

a drink made by steeping and herb in hot water

A

herbal infusion

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36
Q

denotes long, thin closely moistened leaves

A

orange pekoe

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37
Q

have more opened leaves

A

pekoe

38
Q

Grading of black tea

A

orange pekoe
pekoe
sou chong
dust

39
Q

large coarse leaves

A

sou chong

39
Q

finest product uses in tea bags

A

dust

40
Q

methods of preparing tea

A

teaball/teabag method
steep method

41
Q

boiling water is poured over a tea bag and soaked until desired strenth is reached

A

teaball/teabag method

42
Q

usual proportion is 1/2- 1 tsp of tea cup of hot water and steeped for 2-4 minutes; leaves are removed immediately

A

steep method

43
Q

main stimulant of cocoa and chocolate

A

theobromine

44
Q

powdered chocolate w/50% cocoa butter removed

A

cocoa

45
Q

solid mass w/50% cocoa butter, comes in squares or bars

A

bitter chocolate

46
Q

chocolate various forms

A

cocoa powdered chocolate

bitter chocolate

breakfast cocoa

sweet milk cocoa

instant cocoa

dutch cocoa

47
Q

50% of fat or cocoa butter has been extracted

A

cocoa powdered chocolate

48
Q

solid or plastic mass obtained by grinding cocoa nibs and contain 50% cocoa butter

A

bitter chocolate

49
Q

contains not less than 22% cocoa fast

A

breakfast cocoa

50
Q

breakfast cocoa mixed w/ sugar to w/c 12%
whole milks solids is added

A

sweet milk cocoa

51
Q

a combination of cocoa, chocolate, powdered
skim milk, and sugar.

A

instant cocoa

52
Q
  • is processed by treating the cacao beans w/ alkali
    to improve its solubility as a powder; reddish brown
A

dutch cocoa

53
Q

Boil mixture slowly in a small saucepan, when
thick paste is formed; add hot milk, stir and blend well; complete cooking

A

paste method

54
Q

Mix sugar, chocolate, or cocoa, cook until volume is reduced, add milk

A

syrup method

55
Q

Powdered milk, sugar and cocoa powder are
mixed before adding the milk

A

dry blend method

56
Q

synthetic drinks

A

carbonated bev.
non-carbonated synthetic drinks

57
Q

come in bottles and in aluminum cans. These beverages are made w/ pure carbonated water,
sugars, citric acid, natural or synthetic flavoring and coloring.

A

carbonated bev.

58
Q

are usually fruit flavored drinks w/c come as powdered, as concentrates, or syrups, or as ready-to-drink juices in flexible laminates like tetra-packs

A

non-carbonated synthetic drink

59
Q

types of sport drinks

A

Isotonic, Hypotonic Hypertonic

60
Q

quickly replaces fluids lost by sweating and supplies a boost of carbohydrates; made for the average athlete

A

isotonic

61
Q

quickly replaces fluids lost, and is best for lowperspiration athletes such as jockeys and gymnast

A

hypotonic

62
Q

supplements daily carbohydrate intake normally after exercise to top glycogen stores. This drink is used primarily for athletes such as long distance runners who need the extra carbohydrates and electrolytes.

A

hypertonic

63
Q

is legally defined as the juicy extract from fruits;
filtered or unfiltered juice of the fruit; sweetened or unsweetened.
Examples of fruit juices are: pineapple juice, orange juice, dalandan and apple juice. When water is added, the product becomes a fruit drink.

A

fruit juice

64
Q

is the juice and the pulp of fruits with water and
sugar added.

A

fruit nectar

65
Q

is a product made when water is removed
from a fruit juice.

A

fruit concentrate

66
Q

The most popular vegetable juice are

A

tomato and carrot

67
Q

Fruit drinks mixed w/ dairy-based ingredients to provide protein
and calcium.

A

vegetable juice and drink

68
Q

have also introduced in the market. Examples are tomato blended w/ lemon, carrot w/ peach,
celery w/ honeydew melon, and beet w/ raspberry.

A

Fruit and vegetable juice blends

69
Q

wine alcoholic content

A

10-18%

70
Q

wine chemical composition

A

dry wine
sweet wine
sparkling wine
fortidied wine

71
Q

wine containing a very small amount of sugar

A

dry wine

72
Q

wine w/ discernable amount of unfermented sugar

A

sweet wine

73
Q

wine that effervesces when bottle is opened,
releasing bubbles of carbon dioxide.

A

sparkling wine

74
Q

additional alcohol derived from distillation of wine is added to increase alcohol content to 15 to 18%. Examples:
Sherry, Madeira, Marsala, Port

A

fortified wine

75
Q

This beverage produced by fermentation of cereal
like barley or malt or from a mixture of malt and rye.

A

malt liqour

76
Q

Malt beverages can be classified into the ff:

A

beer
ale
porter stout

77
Q

light colored brew that is fermented from cereals and malt
and flavored w/ hops.

A

beer

78
Q

common types of beer are:

A

Pale/Pilsen/Pilsner
lager
Cervesa negra
draft

79
Q

pale gold colored beer w/c has a slightly bitter
taste

A

pale pilsen pilsner

80
Q

dark colored beer

A

cervesa negra

81
Q

beer made by bottom yeast fermentations of the above strain of Saccharomyces carlsbergensis. It has a lower alcohol content than ale.

A

lager

82
Q

contained in sterilized stainless steel barrel after undergoing
flash pasteurization and carbonation.

A

draft

83
Q

beverage made w/ top yeast instead of bottom
yeast employed for beer. This usually contains more
alcohol and hops than lager.

A

ale

84
Q

is very full-bodied, dark sweet rich
brew made from fermenting partially charred malt.

A

porter stout

85
Q

These are distillates from fruits or wines, or from grains or starch solutions, or from a
mixture of fruits and grains or from other aromatic
substances.

A

distilled liqour/spirits

85
Q

distilled liqour/spirits

A

brandy
cognac
armagnac
gin
rum
vodka
whiskey

86
Q

spirit distilled from the
fermented juice of grapes or sometimes of apples, peaches or
plums; contains 30-50% alcohol.

A

brandy

87
Q

a brandy distilled from
wine. it derived its name from Cognac, a district in France where
it is made.

A

cognac

88
Q

a brandy produced from continuous operations of the original and redistillation system in contrast with the separate batch operations of cognac

A

armagnac

89
Q

colorless beverage
containing 40-50% alcohol w/c
derives its flavors from added essential oils rather than from
product of fermentation

A

gin

90
Q

distillate from
fermented sugarcane juice,
syrup, or molasses

A

rum

91
Q

a Russian liquor
distilled from fermented wheat
rye or potatoes

A

vodka

92
Q

Alcoholic Beverages from Sugarcane

A

Basi - fermented drink from sugarcane
● Basing babae - sweet wine
● Basing lalake - dry wine

93
Q

Alcoholic Beverages from Coconut

A

toddy (tuba)
lambanog
coconut champagne
wine (bahalina)

94
Q

is sweet fermented coconuts sap w/c is milky in appearance obtained by tapping the young, flowering spathe of the coconut palm.

A

toddy (tuba)

95
Q

obtained from distillation of tuba fermented in an
earthen jar or plastic container. Its alcohol content is higher than
that of tuba

A

lambanog

96
Q

prepared by transferring the wine formed by fermenting coconut water, to a lean container, inoculated w/ champagne yeast and stand for atleast 6 months

A

coconut champagne

97
Q

made from continuous transfer of freshly
collected tuba until becomes clear. The wine is buried in the
ground for 7 weeks to a year.

A

bahalina

BASIC FOODS 1 & 2 (23 decks)

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