Non-Alcoholic Beverages Exam Bank Solution Manual Already Passed

Non-Alcoholic Beverages Exam Bank Solution Manual Already Passed COFFEE - Answers One of the most sought-after drinks in the world; Stimulating effects due to caffeine content Arabica - Answers Excellent flavor and aroma ideal for blending in roasted; oldest and most dominant coffee Robusta - Answers Finds application in instant and soluble coffee manufacture Liberica - Answers "Kapeng barako"; Produces the biggest berry among the coffee varieties has strong aroma and flavor Excelsa - Answers Used by small roasters who sell ready-to-grind roasted coffee Ground Coffee - Answers Packed in tin cans, waxed paper, carton boxes, aluminum lined packaging materials, bottles or individual packets - must preserve freshness Roasted Coffee - Answers subjected to dry heat to develop natural deep brown color, crisp texture, coffee aroma and flavor; Blended and then ground prior to distribution or actual use in coffee extractors. Instant or Soluble Coffee - Answers Prepared by a series of extractions of ground coffee until finally yielding a strong, syrupy concentrate which is later spray- dried into a fine powder Decaffeinated - Answers Pure coffee with most of the caffeine or stimulants removed by treating with trichloroethylene, chloroform or benzene Freeze-dried coffee - Answers Type of instant coffee in granular form; Produced by the removal of moisture through the process of sublimation, utilizing the freeze-drying equipment Sublimation - Answers solid water is removed from the frozen ground bean without passing through liquid state. Espresso - Answers Strong coffee prepared from dark roasted beans; Hot water is forced under pressure through tightly packed coffee Latte - Answers made with espresso, steamed milk, and milk foam Frappe - Answers Sweet iced coffee blended with milk and espresso Dalgona - Answers Whipped coffee from South Korea Coffee substitute - Answers Parched cereal, cherry or dandelion which owe their coffee-like flavor largely due to caramelized products formed by dark roasting Adulterants - Answers non-coffee that are added to achieve "maraming coffee"; contributes to poor quality coffe Chicory - Answers gives darker color Ground cereals - Answers rice and corn Beans - Answers mung bean and soybean Grading and Sorting - Answers Removal of black beans, broken beans, empty shell and other extraneous materials Curing - Answers Separation of fleshy pulp = artificial or sun drying Roasting - Answers Critical step: final color, flavor, aroma and other desirable characteristics of coffee are largely dependent on this stage Grinding - Answers Flavor loss during grinding process - staleness after exposure to air - 3 or 4 days Packaging - Answers Protect coffee from oxygen exposure, light and oxidation; Usually vacuum packed COFFEE QUALITY CONTROL REQUIREMENTS: Flavor - Answers No hint of bitterness or off-taste QUALITY CONTROL REQUIREMENTS: Aroma - Answers Fragrant, heavy odor QUALITY CONTROL REQUIREMENTS: Strength - Answers Full-bodied mouthful regardless of the blend QUALITY CONTROL REQUIREMENTS: Clarity - Answers Clear and sparkling; With no evidence of floating grounds or appearance of cloudiness TEA (THEA SINENESI) - Answers Usually from the plant Camellia sinensis Theine - Answers creates stimulating effects like caffeine, but in tea. Diuretic - Answers Help your body get rid of unneeded water and salt through the urine FERMENTED TEA - Answers Black Tea Black Tea - Answers Pungent, fragrant tea of a reddish-brown color Pekoe - Answers Derived from 3 young shoots at the top of the plant; Superior than souchong Souchong - Answers Derived from the leaves directly below the pekoe SEMI-FERMENTED TEA - Answers Oolong Tea / Formosa Tea Oolong Tea / Formosa Tea - Answers Possess some characteristics of both black and green tea UNFERMENTED TEA - Answers Green Tea Green Tea - Answers Steamed and dried to produce light colored leaf with higher tannin content than black tea Basket-fired - Answers long leaves Pan-fired - Answers short leaves Gunpowder - Answers small, round leaves Imperials - Answers large, round, rolled leaves Young hysons - Answers long rolled leaves Processed Tea - Answers Dried tea leaves packed in tin cans, bottles or aluminum lined packaging materials. Instant Tea Bags - Answers Dried tea is placed in a small bag which is yet to be steeped in hot water Instant Tea Powder - Answers Similar process of instant coffee; Easily dissolved in hot water Flavored instant tea - Answers Instant tea with added flavor; Milk tea Flavored liquid tea - Answers RTD preparation (ready-to-drink); Normally served cold or heavily iced Tea Substitutes - Answers Teas obtained from other plants; termed as "Brew" and not tea Black tea Withering - Answers 1/3 to 1⁄2 of the moisture is lost Rolling - Answers breaking leaf cells to liberate juices; applies pressure to the leaves to release the liquid Fermenting - Answers 70-80F with humidity close to saturation period - turns leaf from green to copper-red Fermentation through oxidation - Answers brings chemical changes which determines the flavor, strength, body and color; longer the duration = darker color Firing - Answers stopping fermentation by blowing or blasting hot, dry air through and enclosed chamber. Steaming or pan-firing - Answers Makes the leaf pliable while sterilizing it against fermentation and blackening CHOCOLATE - Answers Comes from the fruit of Theobroma cacao; Cocoa is a corrupted word from cacao