BEVERAGE MANAGEMENT Flashcards
(100 cards)
1
Q
Water facts (name 4):
A
- 70.9% of the world is covered with water
- By 2025, 1.8 billion people will have no water whatsoever
- 70% of the water reserve is used in agriculture
- 0.8% of the earth’s water is drinkable
- Nearly 450 million people in 29 countries face severe water shortage
- 2.7 million tons of plastic are used annually for water bottles
- 86% of the single-use water bottles (US) end up as litter or in landfills
2
Q
Tap water
A
Drawn from large resevoirs, lakes, rivers or aquifers.
Treated in order to ensure compliance with chemical, microbial and other safety standards.
Neutral taste.
3
Q
Mineral water
A
Water collected directly from an underground spring that rises to the surface.
It contains a trace of mineral and mineral salts
The name of the source must be clearly stated on the label
The name of the source is more important than the producers brand
It must be bottled at the source
Rain –> bottle of mineral water = 30 years
4
Q
Taste & Minerals: hard
A
calcium & magnesium
5
Q
Taste & Minerals: mineral
A
hydrogen carbonate
6
Q
Taste & Minerals: acidic
A
CO2
6
Q
Taste & Minerals: acidic
A
CO2
6
Q
Taste & Minerals: acidic
A
CO2
6
Q
Taste & Minerals: acidic
A
CO2
6
Q
Taste & Minerals: acidic
A
CO2
6
Q
Taste & Minerals: acidic
A
CO2
7
Q
Taste & Minerals: Salt
A
sodium, calcium, chloride
8
Q
Taste & Minerals: bitter
A
sulphates
9
Q
Measures in hospitality to save water:
A
- Don’t sell bottles water
- Only supply water on request
- Water catchment and re-use
10
Q
Soft drink facts (name 2):
A
Soft refers to the contrast with hard liquor
First used in Italy ‘limonata’
11
Q
Ingredients soft drinks:
A
- Water (tap or source)
- Fruit juice, flavorings, extracts
- Sugars and sweeteners
- CO2
12
Q
Spirit facts:
A
- Distilled beverages are called spirits
- Consists 15% or more alcohol through distillation
13
Q
Aperitif:
A
distilled beverage you drink before dinner
14
Q
digestif:
A
A distilled beverage you drink after dinner
15
Q
Alcohol production:
A
- Raw materials
- Fermentation
- Distillation
16
Q
Why do we distill?
A
- To give the liquid a higher alcohol percentage
- To seperate the alcohol from the other liquids
- To get impurities out of the liquids
17
Q
How to create alcohol?
A
By fermenting raw materials into sugars
–> Sugar containing materials, like apple, plums, cherries, grapes
–> Raw starch containing materials, like barley, rye, corn, wheat, rice
18
Q
Starch (zetmeel) containing materials:
A
Barley (gerst), rye (rogge), corn (mais), wheat (tarwe), rice (rijst)
19
Q
Fermentation process:
A
- Starch is steeped and heated until it starts growing. The enzymes will transform the starch into sugar.
- Yeast process will start, yeast eats up the sugar: alcohol and CO2 are created
- The more alcohol and CO2 are created, the less sugar there is for the yeast to feed on
- At 14-18% ABV the alcohol level become toxic for the yeast
- To get a higher ABV, you have to physically separate alcohol from water. Using distilling
20
Alcohol boiling point:
78.5 degrees Celcius
21
2 types of distilling:
- Pot still
| - Column still (no cleaning required between batches)
22
Distilled spirit:
A distilled liquor obtained by distillation from wine or other fermented fruit or plant juice of from starchy material that has first been brewed.
23
Cognac: VS
VS -- very special, at least two years old or three star
24
Cognac: VSOP
Very Superior Old Pale -- at least four years, includes ''old'' or ''reserve''
25
Cognac: XO
''Extra Old'' -- at least 6 years old, includes Napoleon or Old Reserve
25
Cognac: XO
''Extra Old'' -- at least 6 years old, includes Napoleon or Old Reserve
25
Cognac: XO
''Extra Old'' -- at least 6 years old, includes Napoleon or Old Reserve
25
Cognac: XO
''Extra Old'' -- at least 6 years old, includes Napoleon or Old Reserve
26
Why do we need sugar containing material for an alcoholic product?
To create the alcohol
27
What does the term Old Genever mean?
That the jenever is made from at least 15% malt wine, but not more than 20 grams of sugar per liter
28
What gives us the flavor and characteristic to gin?
The use of Juniper berries
29
From which cereal grains can you make gin?
Corn, rye, barley and wheat
30
For scottisch whiskey they use?
Barley
31
How often does whiskey needs to be distilled?
2 times
32
How could you describe bourbon the best?
Made of a mash up of at least 51% corn, distilled to 40% ABV, aged in uncharred oak barrels, aging is brief usually 6 months, during the aging the whiskey picks up color and flavor
33
Whiskey process making:
1. Malting: barley into malt
2. Mashing: sugar solution from malt
3. fermentation
4. distillation
5. maturation
6. bottling
34
What is the main ingredient for rum?
Sugar cane
35
An XO cognac is at least .. years old? and a VS, and VSOP
6 years, 2 years, 4 years
36
Which eau-de-vie is produced from fermented plums?
Slivovitz
37
What are the main ingredients for beer?
Yeast, water, malt and hops
38
What is sake?
Made from fermented rice brew, has a high alcohol content and is from Japan
39
What is a STOUT beer?
A very dark beer
40
What is mineral water?
A water that did not have any human intervention
41
What do they use to make official tea?
Leaves from the Camelia Sinensis
42
What is the best temperature to use if you want to infuse green tea?
70 degrees
43
Which official three coffee brewing methods are used in the hospitality industry?
Filter, steep and espresso
44
Which official three coffee brewing methods are used in the hospitality industry?
Filter, steep and espresso
45
What is a characteristic of Kopi Luwak coffee?
It is coffee from Indonesia, eaten by a mammal and then collected from its dung
46
What is the meaning of the three coffee beans in sambuca?
Health, happiness and prosperity
47
What is a redeye coffee?
1 cup of coffee and one espresso
48
What is in a coffee bean?
Water, caffeine, oil, sugar and caffeine acids
49
What is the function of theobrome in cacao?
It is a stimulant, similar to caffeine in coffee
50
Who brought cocao beans to Europe?
The Spanish
51
What are the 5 most popular tea varities?
White tea, green tea, Oolong, black tea and post-fermented tea
52
What is the difference between an aperatif and a digestif?
An aperitif is a distilled before dinner and a digestif after dinner.
53
What is the production method of rum?
It is a process of fermentation and distillation, but has no defined production method.
54
How often do you need to distill cognac and Argmanac?
Cognac is distilled 2 times and Argmanac is distilled once
55
What are two anise seed-based spirits?
Ouzo and Sambuca
56
What are the 2 classifications of tequila?
100% Agave and Mixto
57
Tequila: Blanco, silver and white tequila
100% agave or mixto, aged no more than 60 days in stainless steel tanks
58
Tequila: Joven or Gold tequila
Unaged tequilas that are typically mixtos and have been colored and flavored with caramel, oak extract, syrup or other additives
59
Tequila: Reposado tequila
Aged in wood casks for a minimum of 2 months. Many are aged 3-9 months
60
Tequila: anejo tequila
Old tequila. These are aged for a minimum of 1 year to produce a dark very robust spirit. The best are between 18 months and 4 years in the barrel
61
Tequila: Extra anejo tequila
Aged over 4 years in barrels. These are rare and expensive
62
Beer: Lager
Bright, clear-bodied, beer
63
Beer: Ale
Aromatic malt brew, usually fuller-bodied, darker, and more bitter than lager
64
Beer: STOUT
a very dark beer, sometimes sweetish and quite strong with a pronounced hops taste
65
Beer: Porter
a type of ale with a rich, hevay foam, sweeter than ale, not quite as strong as stout
66
Beer: pilsner
A term put on labels of many light beers around the world, these are bright, lagered beers in the style made famous by Pilsner Urquell,
67
Beer: Bock beer
a strong style of lager beer, originally seasonal
68
Beer: Malt liquor
A beer with a considerable variation from light to dark color, and from a strong hoppy flavor to little, higher alcoholic content than most other beers
69
Beer: sweet beer
A combination of fruit juice and beer, yields a sweeter drink and higher alcoholic content than lagers
70
Beer: Sake
re-fermented rice brew, high alcoholic content
71
Beer: light beer
Lagers, lowers in alcohol and calories, mild in taste
72
Beer: low-alcoholic beer
similar to light beer, but contains even less alcohol and fewer calories
73
A craft beer brewery is a brewery that is:
small, independent and traditional
74
Cider is made out of
crushed fruits
75
Cider contains ...% alcohol
3-8%
76
Hops:
flowering vine that grows in mountains, can be used for bittering as an aromatic or as a flavoring
77
Ingredients of beer
water, hops, malt, yeast
78
Where does tequila come from?
Jalisco, Mexico
79
Armagnac, pot still or column still? And distilled how many times? and aged in what?
Column still, distilled once, aged in oak barrels
80
Differences between Canadian Rye Whisky and American Bourbon:
Rye:
- Peppery flavor
- Bitter quality
- Contains at least 51% Rye
Bourbon:
- Sweeter
- Slightly heavier bodied than rye
- Distilled from at least 51% corn mash
81
White tea:
Light and refreshing
Made only from buds (sometimes leaves nowadays)
Very minimal processed
Withered and sorted
82
Green tea
Chinese green tea and Japanese green tea
Often has a slightly astringent mouthfeel
Contains more polyphenols, therefore has a higher antioxidant effect
83
Oolong tea
Most difficult to produce
Level of oxidation can vary between 10-90%
Lightly oxidized types have a floral/light fruity aroma
Darker oxidized types have more stone fruit flavors
84
Black tea
Rich coppery color
In india, darjeeling is the popular tea
The assam is the most famous
Sweet strong taste, but can also be herby, a little spicy and sometimes smoky
85
Post-fermented tea
Pu-Her from China (example)
Microorganism cause a fermentation process
Has a mossy/earthy flavor
The older the tea, the more expensive
86
Moka pot, machhinetta, perolator:
1. Water is placed in lower section
2. Raw coffee grounds
3. Boiling water turns into steam and creates sufficient pressure to force all the water from the lower section up the tube until it hits the lid of the pot and is collected in the upper section
87
Arabica
```
Delicate aroma
Less caffeine
Higher located plantations
Fuller/more mature flavor
From chocolate to vanilla/caramel flavor
More expensive
```
88
Robusta
```
Intense, fuller flavor
Twice as much caffeine
Lower altitude plantations
Flatter and stronger flavor
Darker/bitter flavor
```
89
Who drinks the most coffee?
Finland
90
The average daily wage of a coffee picker is around ....
2$ a day
91
Beer:
generic term for all brewed and fermented beverages made from cereal grains
92
Processing of cacao pods:
1. Harvesting
2. Fermentation
3. Drying
4. Storage
