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Food fundamentals 2 > beverages and flavoring > Flashcards

beverages and flavoring Flashcards

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1
Q

what are carbonated soft drinks composed of?

A
  • 90-98% sparkling water
  • up to 10% sugar (mostly corn syrup)
  • other: colors, acids, preservatives
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2
Q

give examples of acids used in CSD?

A
  • citric
  • malic
  • phosphoric
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3
Q

what type of acid is generally found in cola drinks?

A

phosphoric acid

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4
Q

give examples of preservatives used in CSD?

A
  • benzoic acid

- sorbic acid

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5
Q

what is the function of benzoic acid in CSD?

A

inhibits growth of mold and yeast

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6
Q

when is scorbic acid better used than benzoic acid

A

functions better at lower pH than benzoic

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7
Q

what type of colors are added to CSD?

A
  • Natural
  • artificial
  • caramel
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8
Q

whats is the brown color in soft drink obtained from?

A

the caramel coloring made from sugar.

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9
Q

when were diet soft drinks first introduces?

A

1950’s

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10
Q

is the soda consumption by volume increasing at a greater rate than world population?

A

yes.

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11
Q

is the rate of consumption of soft drinks in canada decreasing?

A

it is hard to confirm, as only can and bottled drinks are calculated where as fountain drinks are not

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12
Q

what is being substituted for soft drinks among the population?

A

energy drinks are increasing in consumption rate.

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13
Q

what differs between regular and diet soda?

A
  • makes use of alternative sweeteners and decreases sugar content to 0
  • increase of water content from 90–>98%
  • mouthfeel differs (feels more flat) causing for bulking agents to be added.
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14
Q

what are some alternative sweeteners used in diet soda?

A
  • aspartame
  • saccharin
  • acesulfame-k
  • sucralose
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15
Q

which head company does gatorade belong to?

A

pepsi

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16
Q

which head company does minute maid belong to?

A

coca-cola

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17
Q

which head company does sprite belong to?

A

coca-cola

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18
Q

which head company does tropicana belong to?

A

pepsi

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19
Q

which head company does aquafina belong to?

A

pepsi

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20
Q

which head company does nestea belong to?

A

coca-cola

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21
Q

what is spring/mineral water?

A
  • it comes from a ground source (which must be specified)
  • naturally contains minerals
  • if composition is unaltered must be labeled as “natural”
  • can be found carbonated or non carbonated,
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22
Q

what are the most common minerals dissolved in bottle water?

A

calcium

sodium

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23
Q

what is deionized water?

A
  • all mineral salts are removed

- no flavour

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24
Q

what is distilled water?

A
  • water is heated & then condensed
  • minerals are removed and pathogens are destroyed
  • must be declared on label
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25
Q

what do ice cubes made with distilled water look like?

A

they are clear

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26
Q

what soda water/club soda

A
  • plain water that is artifically carbonated

- potassium may be added to add flavour

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27
Q

what is seltzer water?

A

it is carbonated water with o added salts

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28
Q

give examples of sparkling water

A

san pellegrino

perrier

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29
Q

why do some water bottles not have nutrition fact tables

A

-distilled water and deionized lack minerals

insignificant amounts of minerals

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30
Q

how much L of water does it take to make a 1L bottled water?

A

5-6l

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31
Q

what is the purpose of sports, isotonics or recovery beverages?

A

prevents dehydration
replaces electrolytes
provides extra energy in form of CHO

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32
Q

what are herbal beverages?

give examples?

A

drink with added herbal/supplements
EX: ginseng
carnitine

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33
Q

what are nutraceutical beverages?

A

drink that deliver health benefits

ingrediant list is endless

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34
Q

what is the oldest known nutraceutical beverage?

A

cranberry juice

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35
Q

what are energy drink high in?

A
  • calories due to the sugar

- added stimulants (caffeine)

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36
Q

what is canada’s per capita sugar intake since 2004?

A

it has decreased by 20%

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37
Q

in 2017, how much calories were consumed daily from liquid sugar?

A

100-140 kCals

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38
Q

what are characteristics of dairy beverages?

A

-high in protein, calcium and vitamin B

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39
Q

can the % of fat vary in dairy beverages?

A

-whole fat
-reduced fat (2%)
low-fat (1%)
fat free (non-fat)

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40
Q

What volume of liquor contains 1 oz of alcohol?

A

1.5 oz

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41
Q

What volume of wine contains 1 oz of alcohol?

A

5 oz

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42
Q

What volume of wine cooler contains 1 oz of alcohol?

A

12 oz

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43
Q

What volume of beer contains 1 oz of alcohol?

A

12 oz

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44
Q

how is alcohol in alcoholic beverages formed?

A

through the fermentation of sugars

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45
Q

what are the most common plant sources to produce alcoholic beverages?

A
  • barley
  • wheat
  • corn
  • grapes
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46
Q

what is the main grain used to make beer?

A

-barley

47
Q

what are the 5 steps in beer making?

A
  • malting
  • brewing
  • fermenting
  • laggering
  • filtering or pasterizing
48
Q

what is the process of malting?

A

hydrating, soaking and breaking down the sugars which are then dried to become wort.

49
Q

what is wort?

A

liquid fraction obtained from mashing.

very concentrated in sugars which get fermented by yeast

50
Q

what is hops?

A

dried fruit of the humulus lupulus plant which is added to the wort and mixture is boiled.

51
Q

what is the use of hops?

A

it concentrates, caramelizes and sanitizes the mixture while brewing

52
Q

what does laggering result in?

A

give variability between beers

53
Q

what are the 3 steps in wine making?

A
  • fermentation
  • racking
  • aging
54
Q

what happens to the sugars in grapes?

A

they are fermented by yeasr

55
Q

what pH discourages microorganism growth in wine?

A

pH=3

56
Q

what is produced by yeast in fermentation process of wine?

A

higher alcohols
acids
esters
these all contribute to flavor

57
Q

what are spirits?

A

they are distilled beverage that embodies the “spirit of the fermented mixture

58
Q

what are spirits made out of?

A

grain or fruit mixtures

59
Q

what is a hard spirit?

A

has more alcohol than beer or wine

60
Q

what is the proof that is written on spirits

A

its the amount of alcohol in spirits

61
Q

how many drink a day should be consummed at most?

A

2 for women

3 for men

62
Q

how many drink a week should be consummed at most?

A

10 for women

15 for men

63
Q

what is coffee

A

it is an aromatic beverage made with water that is composed of over 1000 compounds that are extracted from coffee beens in brewing

64
Q

what ar ethe 2 main plant varieties of coffee?

A
  • coffea arabica

- coffea robusta

65
Q

what is the process to make coffee from plant to cup?

A
  • pick up coffee beans
  • partially dry the beans
  • remove hull
  • roast beans
  • immediately ground
66
Q

what varieties of coffee may be bought?

A

raw or roasted

whole or ground

67
Q

what happens when coffee beans are roasted?

A 
the green beans gain a darker color 
formation of volatile constituents (acids and oil)
porosity is increased
caramelization
fats are hydrolyzed
68
Q

what is the grind type dependent on?

A

based on preparation method

69
Q

how much caffeine may be left in decaf coffee?

A

minimum 3%

70
Q

how is instant coffee made?

A

liquid coffee extracts are spray dried or frozen dried

71
Q

what is the flavor in coffee obtained from?

A

organic compounds and tannins

72
Q

what is the caffeine content in coffee generally?

A

0.8-4% (100-180mg/cup)

73
Q

what is the main soluble acid found in coffee.

what type of taste does it yield?

A

chlorogenic acid

bitter/sour taste

74
Q

how many volatile compounds are found in coffee?

A

> 600

75
Q

what are the volatile compounds of coffee composed of?

A

phenolic substances
&
sulfur containing compounds

76
Q

which are the top 3 coffee consummers?

A
  1. netherlands
  2. finland
  3. canada
77
Q

is coffee classified as carcinogen?

A

no, since 2016 it is listed as not classificable

78
Q

is their a link between hot beverages and esophageal cancer?

A

a possible link may relate both

79
Q

what may decreased the risk of CVD, T2Db, parkinson’s, alzheimer’s, colon cancer and gallsontes

A

3-5 cups of coffee daily (max 400 mg of caffeine)

80
Q

what is tea made from?

A

camellia sinensis

81
Q

how is tea processed?

A

withering, rolling, oxidized, firing

82
Q

what are the 3 major types of tea?

A
  • fully fermented: black tea
  • unfermented: green tea
  • partially fermented: oolong
83
Q

how many compound are found in black tea?

green tea?

A

black >300

green: 30

84
Q

what are some polyphenolyic compounds found in tea? what do they cause?

A

catechins

-astrigent taste, especially in green tea which has the most

85
Q

what is a pro/con of polyphenolic compounds?

A
  • may have healthful properties

- binds to iron and limits is absorption

86
Q

what is green tea an excellent source of?

A

fluorine

87
Q

what do tannins affect?

A

flavor
color
astringency

88
Q

what is the caffeine percentage in dry matter tea leaves?

A

2.5-5%

89
Q

what does cocoa originate from?

A

it is the seeds of the fruit theobroma cocao tree

90
Q

how is chocolate made?

A
  • harvested
  • fermented
  • dried
  • roasted outter layer to remove it
  • milled
  • pressed
91
Q

what is yielded from the pressing step?

A

cocoa and cocoa butter

92
Q

what does 1 cup of cocoa contain

A

0.1g of theobromine = 0.01 g of caffeine

93
Q

in cocoa how many volatile substances are there?

A

> 360

94
Q

what type of antioxidants are found in cocoa?

A

flavanoids

95
Q

what type of fat is found in cocoa butter?

A

stearic acids

96
Q

what type of starches are found in cocoa and cocoa butter?

A

mostly starches

97
Q

what type of organic acids are found in cocoa?

A

acetic (flavor)
citric
oxalic

98
Q

what do tannins yield in cocoa?

A

color

flavor

99
Q

how is white chocolate made?

A

cocoa butter + sugar + milk solids

100
Q

why is carob a good substitute for chocolate?

A
  • lower in FAT
  • higher in cho
  • brown color
  • no flavonols
  • no caffeine or theobromine
101
Q

what flavor does carob have?

A

fruity flavour

102
Q

what are spices and herbs?

A

substance used in small quantiitues to alter the flavour of the foods.
have little/no nutritional value

103
Q

what is the difference between herbs and spices?

A

part of the plant they derive from

104
Q

how can herbs be kept fresh

A

in the fridge for 2 weeks

105
Q

how much fresh herbs= 1 teaspoon of dried herbs?

A

3

106
Q

when are herbs added to cooking?

A

only at the end to avoid driving their flavours off by heat

107
Q

when should herbs be added in uncooked dished?

A

as ahead of time as possible for flavour to be absorbed

108
Q

is the flavor of herbs better dissolved in water or fats?

A

fats

109
Q

what is MSG?

A
  • glutamic acid
  • adds meaty flavor
  • increases sensitivity to sour and bitter and reduces taste threshold to sweet/salty
110
Q

what does inosinic and guanylic acids do?

A

they reduce the threshold for MSG

it is a 50:50 mixtutre that potentiate sweetness and saltiness, while supressing bitterness and sourness

111
Q

what is sea-salt?

A
  • unrefined and dull gray due to impurities

- obtained from evaporation of sea water

112
Q

what must be done to table salt?

A

ionized salt

113
Q

what is kosher salt?

A

they are chunkier crystals that from from brining.

used to draw blood out of animals and dry it out

114
Q

what are the different types of salt?

A 
-sea salt
rock salt
table salt
kosher salt
flavored salt

Food fundamentals 2 (10 decks)

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