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Food Science > Beverages > Flashcards

Beverages Flashcards

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1
Q

Who is bottled water regulated by

A

FDA

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2
Q

The safe drinking water act

A

The main federal law that ensures the quality of public water systems (not bottled water)

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3
Q

Clean water act

A

Regulates discharge of pollutants into water supply

Unlawful for any person to discharge any pollutant into navigable water unless a permit was obtained

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4
Q

What are the two types of coffee and which is proffered

A

Coffee arabica (preferred)

Coffee canephora

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5
Q

Process for coffee from seeds to cup

A 
Step 1: Planting
Step 2: Harvesting the Cherries
Step 3: Processing the Cherries
Step 4: Drying the Beans
Step 5: Milling the Beans
Step 6: Exporting the Beans
Step 7: Tasting the Coffee
Step 8: Roasting the Coffee
Step 9: Grinding Coffee
Step 10: Brewing Coffee
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6
Q

Processing of coffee dry method

A

Dry Method
Left in the sun to dry
The fruit is then removed by machine

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7
Q

Processing of coffee by wet method

A

Wet Method
Majority of the pulp is rubbed from the seeds by machine
Seeds are then washed in water then dried
Sugars and minerals may be leached out; less body and more acidity than dry-processed but more aroma.

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8
Q

Coffee. Roasting temp and time

A

Roasted @ 375-425 degrees 2-15 minutes in large roasting drums

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9
Q

Coffee roasting physical changes during roasting

A

Steam puffs up bean

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10
Q

Chemical changes during roasting

A

Mailard reaction

Browning

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11
Q

Methylxanthene function

A
  • Central nervous system stimulants
  • Increase BMR
  • Increase stomach acid secretion
  • May improve athletic performance
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12
Q

What sort of coffee package should be bought

A

Vacuum sealed

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13
Q

How should coffee be stored

A

In freezer or fridge in glass or metal containers

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14
Q

Brewing coffee temp

A

190-200

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15
Q

2 methods for de caffeinated coffee

A

Caffeine is removed by steaming beans

Swiss water process method

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16
Q

Swiss water process method

A

Charcoal filter used in place of chemical solvent

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17
Q

What plant does tea come from

A

Camellia sinensis

18
Q

Characteristics of white tea

A

New buds covered with white down;
Minimally processed
Less caffeine

19
Q

Process of black tea

A

Tea leaves are withered (exposed to warm air 6-18 hours); moisture content is reduced
Leaves are then rolled and macerated

20
Q

Oolong tea

A

Partially oxidized

Characteristics of green and black teas

21
Q

Processing of green tea

A

Steamed or heated to prevent oxidation (inactivates enzymes); leaves are rolled; astringent; yellow-green color

22
Q

Varieties of white wine

A 
Sauvignon Blanc
Chenin Blanc
Pinot Gris (Pinot Grigio)
Fastest-growing category of white wine in the world
Riesling
Semillion (Say-mee-yaw)
Moscato
Gewurztraminer (Gah-vurtz-tra-meener)
 Chardonnay
23
Q

Red wine contains

A

Polyphenolic phytochemicals

24
Q

What two phytochemicals are in re wine

A

Resveratrol

Tannins

25
Q

Red wine varieties

A 
Cabernet Sauvignon 
Merlot
Pinot noir
Syrah
Zinfandel
26
Q

Winemaking steps

A 
Treading or crushing
Fermentation
Submerging the grape skins
Pressing
Maturation
Racking
27
Q

Alcoholic fermentation

A

Grape sugar + yeast = alcohol + CO2

28
Q

Malolactic fermentation

A

Occurs after alcoholic fermentation

Induced by adding bacteria

29
Q

Storing wine

A

Store in cool, 50-60°F, dark place w/ bottle on its side so cork doesn’t dry out

30
Q

Serving wine

A

Serve whites and light reds at 42-55°F, other reds at 60-68°F

31
Q

Beer is made from

A

Grains, primarily barley

32
Q

Steps in making beer

A

Making malt
Mashing
Brewing

33
Q

Malt process

A

Steep barley in cool water 5-9 days to sprout

Dried and heated in kiln, ground into powder

34
Q

What is wort

A

Sweet brown liquid

35
Q

4 steps of brewing

A

Boiling
Hops
Fermentation
Conditioning

36
Q

Hops

A

Humulus lumpulus

37
Q

What is standard for fermentation in US

A

Bottom

38
Q

Bottom fermentation

A

Yeast falls to bottom

Produces lager

39
Q

Conditioning

A

Conditioning- held 2-3 weeks, filtered, clarified, pumped w/ CO2

40
Q

Storing beer

A

Store in a cold, dark place

41
Q

Serving beer

A

Serve lager beers ~50°F

42
Q

Who is tapwater regulated by

A

EPA

Food Science (7 decks)

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