Beverages & Flavours

Question 1

What are the 3 main categories of beverages?

Answer 1

Beverages (non-alcoholic)
Beverages (alcoholic)
Beverages (hot)

Question 2

What are 3 types of non-alcoholic beverages

Answer 2

Carbonated Soft Drinks
Bottled Water
Non-Carbonated/Functional beverage

Question 3

What does carbonated soft drinks contains? and how is it carbonated?

Answer 3

90-98% of sparkling water
Corn syrup
Acids, flavors, preservatives
Carbonated with BAKING SODA

Question 4

What happens when carbonated soft drinks are DIET?

Answer 4

Use alternative sweeteners and bulking agents are added for the mouthfeel.

Question 5

What are the 4 types of bottled water?

Answer 5

Mineral/Spring water (from a source, naturally contains minerals)
Deionized water (all minerals removed)
Distilled water (heated then condensed to remove all minerals)
Carbonated/Sparkling water (carbonic acid lowers pH)

Question 6

What are 4 types of Non-carbonated/Functional beverages

Answer 6

Sports (electrolytes)
Herbal beverages (herbal/supplements added)
Nutraceutical (extract from a functional food)
Energy beverage

Question 7

What are 3 types of alcoholic beverages?

Answer 7

Beer (mostly from barley)
Wine (fruit juices, mostly grapes)
Spirits (distilled beverage)

Question 8

What happens when coffee beans are roasted? (3)

Answer 8

Volatile compounds are formed
Increase in porosity
Hydrolysis of fat

Question 9

What is the main acid constituent of coffee and what does it do (taste)?

Answer 9

Chlorogenic acid –> bitter/sour taste

Question 10

What did the US Nutrition Panel advise regarding coffee consumption? What would be the effects of such consumption?

Answer 10

3-5 cups (max 400mg) may decrease risk of CVD, type 2 diabetes, Parkinson’s Alzheimer’s, colon cancer

Question 11

What is the binomial name of the tea plant?

Answer 11

Camillia sinensis

Question 12

What is the main compound of green tea (2 names)?

Answer 12

Polyphenolic compounds, catechins

Question 13

What are the two compounds in cocoa that are known for their stimulating effect? What do they stimulate?

Answer 13

Theobromine and caffeine; They stimulate the pulmonary and nervous system.

Question 14

What are the differences between Carob and Cocoa?

Answer 14

Carob is lower in fat and has more carbs (is sweeter).

Question 15

In what case is carob a good cocoa substitution ?

Answer 15

If someone has a theobromine or caffeine restriction

Question 16

How long can fresh herbs be kept in the refrigerator and what is the procedure?

Answer 16

They can be kept fresh for 2 weeks;

Clean them, spin them dry, wrap them in a paper towel

Question 17

What is the conversion from dry to fresh herbs?

Answer 17

1 teaspoon dry herbs for 3 teaspoons fresh herbs

Question 18

When should herbs be added and with what?

Answer 18

Depends on the meal:
If cooking–> added last minute
If uncooked dishes–> as long possible prior to serving

Flavors in herbs dissolve more easily in fat than water

Question 19

What are flavor potentiators?

Answer 19

They accentuate flavor without themselves having flavor

Question 20

Name 2 flavor potentiators

Answer 20

Monosodium glutamate: inc sensitivity to sour & bitter, reduces thresholds for sweet and salty
5’-nucleotides containing 6-hydroxypurine: Increases sweetness and saltiness, suppresses bitterness and sourness

Question 21

What are 4 types of salt and their differences?

Answer 21

Sea salt (unrefined)
Rock salt (large chunks)
Table salt (iodized sea salt)
Kosher salt (large coarse salt originally used to draw up blood from animals)