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Food Fundamentals 2 > Beverages & Flavoring > Flashcards

Beverages & Flavoring Flashcards

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1
Q

What is the classification of non-alcoholic Beverages

A

Carbonated Soft Drink ( CSD), Bottled Water, Non-Carbs

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2
Q

Main ingredients of CSD

A
  • 90%-98% sparking water
  • ( up to 10%) Sugar ( corn syrup)
  • Remainder (colour, acids, preservatives, flavours)
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3
Q

Give three examples of acids in CSD and their resources

Which one is commonly used in cola?

A
  • Citric acid ( citrus fruits) , Malic acid ( naturally from apples, plums, etc. ), Phosphoric acid( present in animal and plant cell)
  • Phosphoric acid
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4
Q

Give two examples of preservatives in CSD

A

Benzoic Acid: inhibit molds and yeasts

Sobic Acid: better performance in low PH

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5
Q

Give three colour resources in CSD

A
  • Natural: derived from plants
  • Artificial: synthetically manufactured
  • Caramel: made from sugar, contribute to the brown color of cola
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6
Q

Give two flavour resources in CSD

A
  • Natural: derived from plants

- Artificial: synthetically manufactured

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7
Q

The trends of CSD consumption

A
  • Global: rise at about the same rate as population growth
  • Canada: steadily go down in the past decade and expect to the further decline
  • Canada: 61% CSD consumed are cola or diet cola
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8
Q

Compared to traditional CSD, what are the modification of CSD-Diet?

A
  1. Alternative sweeteners
  2. No Sugar contain
  3. increase water content: from 90% to 98%
  4. add bulking agents: detrimental effect on mouthfeel
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9
Q

Bottled water: Mineral VS Deionized VS Distilled

A

Mineral: from underground resource, contain dissolved minerals, unaltered ( labelled as natural), can be carbonated or non-carbonated

Deionized: all minerals removed, not as flavourful

Distilled: condensed after heating,
all minerals removed, pathogens destroyed,” completely clear”— need declare on label

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10
Q

Give three examples of carbonated water

A

Carbonated/ sparking water:

include club soda, Seltzer water, sparking mineral water: e.g. Perrier

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11
Q

What is non-carbs beverage?

A

Functional beverage, including

  1. Sports, isotonic or recovery beverage
  2. Herbal beverage
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12
Q

What is the use of sports, isotonic or recovery beverages?

A
  • Prevent dehydration
  • Replace electrolytes
  • Provide extra energy in form of carbohydrates
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13
Q

What is nutraceutical beverage?

What drink is the earliest one known?

A
  • deliver health benefits

- cranberry juice

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14
Q

What is energy beverage?

A
  • high in calorie, usually CHO

- add stimulants, eg. caffeine

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15
Q

what are characteristics of dairy beverage?

A
  • High in protein, Ca and Vit B

- Fat content is variable

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16
Q

What is the amount of one serving of alcohol?

equivalent to how much of the alcoholic beverages in follow: liquor, wine, beer

A

1 ounce

  • 1.5 oz liquor
  • 5 oz wine
  • 12 oz beer
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17
Q

How does the alcohol ( in alcoholic beverage) produce?

A
  • Ethanol

- sugar fermentation from plants such as barley wheat, corn and grapes

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18
Q

What is main plant used for fermentation of beer? What are the steps of making beer?

A

-Barely
- 5 steps:
malting, brewing, fermenting, lagering, filtering (or pasteurizing)

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19
Q

What is wort?

A
  • the liquid fraction from mashing, high in sugar

- fermented by yeast

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20
Q

What is hop?

A
  • the dried fruit from Humulus Lupulus plant

- added to wort and boiled mixture

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21
Q

What is used for fermentation of wine? What are the steps of making wine?

A

-Juice from fruits, mainly grapes
-3 steps:
fermentation, racking, aging

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22
Q

What is the use of the sugar in grapes? ( wine)

A
  • necessary for yeast fermentation
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23
Q

Why microorganisms are hard to grow in the wine?

A

Its acidic environment ( PH 3) discourages the growth.

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24
Q

What is the function of yeast in wine?

A

it produces many compounds ( alcohols, esters and acids) that contribute to flavour.

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25
Q

What is the characteristics of spirit ? (alcohol)

A
  • a distilled beverage
  • embody the fermented mixture
  • from grain or fruit mixtures
  • more alcohol than beer or wine
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26
Q

what is the recommended limit of alcohol drink for women?

A

10 or less drinks per week, with no more than 2 drinks / day most days.

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27
Q

what is the recommended limit of alcohol drink for men?

A

15 or less drinks per week, with no more than 3 drinks / day most days.

28
Q

What’s the 2 main plant varieties of coffee?

A
  • Coffea arabica & coffea robusta
29
Q

How to deal with fresh coffee beans?

A

-picking
-partially drying
-removing the hull
-roast and ground/grinding
immediately

30
Q

what are the two standards to classify of coffee?

A

raw or roasted, whole or ground

31
Q

What is the roasted coffee?

A

Green beans darken to develop flavour

by:
- forming volatile constituents
- increasing porosity
- changing colour: caramelization
- hydrolysis of fat

32
Q

How to remove the caffeine in coffee beans?

A

Beans are soaked to extract caffeine

33
Q

What is instant coffee?

A

-Spray or freeze dry the liquid coffee extract

34
Q

Where dose the flavor of coffee come from?

A

the mixture of organic compounds and tannins

35
Q

What is the main organic compositions contributing the flavour of coffee?

A
  • Caffeine
  • Chorogenic acid ( main soluble acid, bitter/sour)
  • Volatile compounds
36
Q

How much caffeine contains in a cup of coffee ( on average)?

A

0.8% to 4% ( 100 to 180 mg)

37
Q

what are the main volatile compounds in coffee?

A

phenolic and sulfur-containing substance

38
Q

Which country consumes the most coffee?

A

Netherlands

39
Q

Drinking Coffee: Pros and Cons ( 3 in total)

A
  • Hot beverage may cause esophageal cancer
  • US Nutrition Panel: 3-5 cups / day decrease the risk of CVD, diabetes (II), etc
  • 2016 WHO: change its classification from “ possible carcinogen” to “not classifiable”
40
Q

What’s the plant used to make Tea ?

A

Camellia sinensis

41
Q

what are the 4 ways to process tea?

A
  • Withering
  • Rolling
  • Oxidizing
  • Firing
42
Q

What’s three major types of tea?

A

Black, Green and Oolong

43
Q

what’s the processing techniques of black tea? What is the appearance of it?

A
  • Rolling and exposing to air
  • Fully ox. polyphenols by enzymes
  • darken the leaves
44
Q

what’s the processing techniques of green tea? What is the appearance of it?

A
  • Steaming or heating
  • fully destroy the enzymes that oxidize polyphenols
  • leaves are dry
  • in clear colour
45
Q

what’s the processing techniques of Oolong tea?

A
  • Repeatedly rolling and drying the leaves

- partially oxidize polyphenols

46
Q

What are the catechins approximately contents in the three types of tea?

A

Black: 3% -5%
Green: 30% -42%
Oolong: 8-20%

47
Q

How many compounds in green tea?

A

30

48
Q

What is catechins?

A

a polyphenolic compounds in tea

49
Q

What is the mouthfeel in green tea?

A

Astringent

50
Q

What is the negative effect of polyphenolic in human body?

A

inhibit iron absorption

51
Q

What is the antioxidant in cocoa ?

A

Flavonoids

52
Q

What is fat in Cocoa?

A

stearic acid

53
Q

What are the functions of tannins

A

contribute to the color, flavour and astringency

54
Q

What is white chocolate made from?

A

coconut butter, sugar and milk solids

55
Q

What are the two well-known toxins in cocoa?

A

Theobromine ( 0.1g / cup) and caffeine ( 0.01g/cup)

56
Q

What is carob? what is its advantage?

A
  • A chocolate substitute
  • Low in fat
  • no flavonols and no methylxanthins ( caffeine and theobromine)
57
Q

What is the definition of spices and herbs?

A

the plant-based substance that use in small quantities to alter the flavor with little or no nutritive value

58
Q

What is the difference between spice and herb?

A

they are derived from different parts of the plant

59
Q

what are the 3 ways of preserving fresh herb?

A

refrigerator
drying
freezing

60
Q

What is the substituent ratio of dried and fresh herbs?

A

1:3

61
Q

Give three ways that can maximise the development of herb flavour.

A
  1. add at the end of cooking, avoid heat
  2. blend it right before serving
  3. add into salad dressing: the flavour is more easily dissolved in fat and water
62
Q

Give three ways that can maximise the development of herb flavour.

A
  1. add at the end of cooking, avoid heat
  2. blend it right before serving
  3. add into salad dressing: the flavour is more easily dissolved in fat that in water.
63
Q

Give three common flavour potentiators

A
  • Monosodium glutamate
  • C5N
  • Salt
64
Q

What is the main component in monosodium glutamate? How does it affect the favour?

A
  • Glutamic acid
  • increase the sense of sourness and bitterness
  • reduce the taste thresholds for sweet and salty
  • meaty flavour
65
Q

What is the usual alcohol content of wine? and why nor more than the max?

A

14-16 %

the suitable environment where yeast can survive

66
Q

What are the main components in C5N? What is its use to imporve the flavor?

A
  • Inosinic and guanylic acids
  • suppress bitterness and sourness with a 50:50 ratio
  • reduce the threshold for monosodium gutamate

Food Fundamentals 2 (26 decks)

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