beverages Flashcards
(105 cards)
1
Q
water drawn
from a confined aquifer.
A
artesian water
2
Q
effervescent
water is charged w/ carbonic
gas
A
aerated water
3
Q
water that is
placed in a sealed container or
packaged and is offered for
human consumption as drinking
water.
A
bottled water
4
Q
bottled water w/ some vitamins and minerals
added. Examples: Vitamin water and Gatorade
A
fortified water
4
Q
contains
carbon dioxide gas. Examples:
carbonated soft drinks, sodas and
seltzers
A
carbonated water
4
Q
water purified by distillation
A
Distilled water
5
Q
water w/
carbonation added during bottling
process
A
sparkling water
6
Q
water obtained from one or more springs w/c originate
from underground water, containing
certain mineral salts and trace elements
A
mineral water
6
Q
water from any source w/c is produced by distillation,
deionization, reverse osmosis and/or
other suitable processes that may
modify its original composition.
A
purified water
7
Q
has minimal calcium and magnesium salts and more
sodium salts
A
soft water
7
Q
- has high amounts of
calcium, magnesium salts, sulfates
and bicarbonates.
A
hard water
7
Q
also
called Indian water, this
carbonated water to w/c
some quinine is dissolved.
A
tonic water
8
Q
Coffee is prepared from the beans of
A
Coffee species
9
Q
main stimulants of coffee
A
caffeine and caffeic acid
10
Q
responsible for the color of coffee
A
caramelized carbohydrate
11
Q
mainly responsible for arom
A
cafeel
12
Q
fatty acid form in the coffee
A
chlorogenic acid
13
Q
coffee varieties
A
robusta
excelsa
liberica
arabica
14
Q
roasting style
A
french and italian roast
american roast
european roast
viennese roast
15
Q
dark, heavy-roasted beans that are almost black in color and produce a strongly flavored coffee
A
french and italian roast
16
Q
a medium-roasted, coffee which produces a coffee thats neither characteristically light nor heavy
A
american roast
17
Q
two-thirds heavy roasted beans combined with third medium roasted beans
A
european roast
18
Q
one- third heavy roasted beans combined with two thirds medium roasted beans
A
viennese roast
19
Q
market forms of coffee
A
soluble or instant
three in one
decaffeinated
canned coffee
20
specialty coffees
espresso
caffe latte
cappuccino
iced coffee
flavored coffee
turkish coffee
20
methods of preparing coffee
steeping method
drip method (filtered)
percolator
vacuum (siphon brewing method)
21
Ground coffee is in constant contact with water, water is allowed to boil in a coffee pot and measured coffee is put either directly into boiling water or tied loosely in a thin cloth bag, heat is reduced (185-203 degree celsius) and coffee is allowed to steeo for 6-8 minutes, medium ground coffee is used
steeping method
22
hot water is poured over the coffee grounds in a perforated basket lined with filter paper or cheese cloth
drip method (filtered coffee)
23
Jet of water is delivered by pressure over coffee
grounds in a perforated container; coffee
grounds are placed in a perforated upper part
of pot; lower part is filled w/ measured amount of fresh water; upon boiling, water is forced upward through the tube to the top of the pot where it is sprayed over the coffee; as it drips
down, flavor materials are extracted; coffee is
percolated gently for 7-10 minutes; medium or
regular grind is used
percolator
24
Water and coffee are placed in 2 separate
compartments of the coffee maker; hot
water is sent to the upper compartment
(where the coffee is) by water vapor
pressure (from boiling water in the lower
compartment) and is flowed down by
resulting vacuum.
vacuum (siphon brewing method
25
prepared from the leaves of camellia sinensis and contain natural oils
tea
26
main stimulants of thea
caffeine and theine
27
responsible for color of tea
tannin
28
kinds of tea
white tea
green tea
oolong
blaack tea
blends
iced tea
herbal teas / tisanes
herbal infusion
instant tea
canned bottle tea
29
rarest of all types of tea; fermented
white tea
30
greenish-yellow in color, with a grassy astringent quality reminiscent of the fresh leaves
green tea
31
refer to as the ''champagne of teas'' finest and most expensive teas in the world; semi-fermented
oolong tea
32
"reddish-brown color"; most common type of tea worldwide; made by fully fermenting the
harvested leaves (for several hours) before heating or dryingthis oxidation process imparts a dark coloring and triples the
caffeine
black tea
33
are combinations of various types of teas from various sources
blends
34
is the appropriate term used for ''herbal tea'' a drink made by steeping various herbs, spices, flowers etc. part from the camelloa sinensis to boiling water
tisanes/ herbal teas
35
a drink made by steeping and herb in hot water
herbal infusion
36
denotes long, thin closely moistened leaves
orange pekoe
37
have more opened leaves
pekoe
38
Grading of black tea
orange pekoe
pekoe
sou chong
dust
39
large coarse leaves
sou chong
39
finest product uses in tea bags
dust
40
methods of preparing tea
teaball/teabag method
steep method
41
boiling water is poured over a tea bag and soaked until desired strenth is reached
teaball/teabag method
42
usual proportion is 1/2- 1 tsp of tea cup of hot water and steeped for 2-4 minutes; leaves are removed immediately
steep method
43
main stimulant of cocoa and chocolate
theobromine
44
powdered chocolate w/50% cocoa butter removed
cocoa
45
solid mass w/50% cocoa butter, comes in squares or bars
bitter chocolate
46
chocolate various forms
cocoa powdered chocolate
bitter chocolate
breakfast cocoa
sweet milk cocoa
instant cocoa
dutch cocoa
47
50% of fat or cocoa butter has been extracted
cocoa powdered chocolate
48
solid or plastic mass obtained by grinding cocoa nibs and contain 50% cocoa butter
bitter chocolate
49
contains not less than 22% cocoa fast
breakfast cocoa
50
breakfast cocoa mixed w/ sugar to w/c 12%
whole milks solids is added
sweet milk cocoa
51
a combination of cocoa, chocolate, powdered
skim milk, and sugar.
instant cocoa
52
- is processed by treating the cacao beans w/ alkali
to improve its solubility as a powder; reddish brown
dutch cocoa
53
Boil mixture slowly in a small saucepan, when
thick paste is formed; add hot milk, stir and blend well; complete cooking
paste method
54
Mix sugar, chocolate, or cocoa, cook until volume is reduced, add milk
syrup method
55
Powdered milk, sugar and cocoa powder are
mixed before adding the milk
dry blend method
56
synthetic drinks
carbonated bev.
non-carbonated synthetic drinks
57
come in bottles and in aluminum cans. These beverages are made w/ pure carbonated water,
sugars, citric acid, natural or synthetic flavoring and coloring.
carbonated bev.
58
are usually fruit flavored drinks w/c come as powdered, as concentrates, or syrups, or as ready-to-drink juices in flexible laminates like tetra-packs
non-carbonated synthetic drink
59
types of sport drinks
Isotonic, Hypotonic Hypertonic
60
quickly replaces fluids lost by sweating and supplies a boost of carbohydrates; made for the average athlete
isotonic
61
quickly replaces fluids lost, and is best for lowperspiration athletes such as jockeys and gymnast
hypotonic
62
supplements daily carbohydrate intake normally after exercise to top glycogen stores. This drink is used primarily for athletes such as long distance runners who need the extra carbohydrates and electrolytes.
hypertonic
63
is legally defined as the juicy extract from fruits;
filtered or unfiltered juice of the fruit; sweetened or unsweetened.
Examples of fruit juices are: pineapple juice, orange juice, dalandan and apple juice. When water is added, the product becomes a fruit drink.
fruit juice
64
is the juice and the pulp of fruits with water and
sugar added.
fruit nectar
65
is a product made when water is removed
from a fruit juice.
fruit concentrate
66
The most popular vegetable juice are
tomato and carrot
67
Fruit drinks mixed w/ dairy-based ingredients to provide protein
and calcium.
vegetable juice and drink
68
have also introduced in the market. Examples are tomato blended w/ lemon, carrot w/ peach,
celery w/ honeydew melon, and beet w/ raspberry.
Fruit and vegetable juice blends
69
wine alcoholic content
10-18%
70
wine chemical composition
dry wine
sweet wine
sparkling wine
fortidied wine
71
wine containing a very small amount of sugar
dry wine
72
wine w/ discernable amount of unfermented sugar
sweet wine
73
wine that effervesces when bottle is opened,
releasing bubbles of carbon dioxide.
sparkling wine
74
additional alcohol derived from distillation of wine is added to increase alcohol content to 15 to 18%. Examples:
Sherry, Madeira, Marsala, Port
fortified wine
75
This beverage produced by fermentation of cereal
like barley or malt or from a mixture of malt and rye.
malt liqour
76
Malt beverages can be classified into the ff:
beer
ale
porter stout
77
light colored brew that is fermented from cereals and malt
and flavored w/ hops.
beer
78
common types of beer are:
Pale/Pilsen/Pilsner
lager
Cervesa negra
draft
79
pale gold colored beer w/c has a slightly bitter
taste
pale pilsen pilsner
80
dark colored beer
cervesa negra
81
beer made by bottom yeast fermentations of the above strain of Saccharomyces carlsbergensis. It has a lower alcohol content than ale.
lager
82
contained in sterilized stainless steel barrel after undergoing
flash pasteurization and carbonation.
draft
83
beverage made w/ top yeast instead of bottom
yeast employed for beer. This usually contains more
alcohol and hops than lager.
ale
84
is very full-bodied, dark sweet rich
brew made from fermenting partially charred malt.
porter stout
85
These are distillates from fruits or wines, or from grains or starch solutions, or from a
mixture of fruits and grains or from other aromatic
substances.
distilled liqour/spirits
85
distilled liqour/spirits
brandy
cognac
armagnac
gin
rum
vodka
whiskey
86
spirit distilled from the
fermented juice of grapes or sometimes of apples, peaches or
plums; contains 30-50% alcohol.
brandy
87
a brandy distilled from
wine. it derived its name from Cognac, a district in France where
it is made.
cognac
88
a brandy produced from continuous operations of the original and redistillation system in contrast with the separate batch operations of cognac
armagnac
89
colorless beverage
containing 40-50% alcohol w/c
derives its flavors from added essential oils rather than from
product of fermentation
gin
90
distillate from
fermented sugarcane juice,
syrup, or molasses
rum
91
a Russian liquor
distilled from fermented wheat
rye or potatoes
vodka
92
Alcoholic Beverages from Sugarcane
Basi - fermented drink from sugarcane
● Basing babae - sweet wine
● Basing lalake - dry wine
93
Alcoholic Beverages from Coconut
toddy (tuba)
lambanog
coconut champagne
wine (bahalina)
94
is sweet fermented coconuts sap w/c is milky in appearance obtained by tapping the young, flowering spathe of the coconut palm.
toddy (tuba)
95
obtained from distillation of tuba fermented in an
earthen jar or plastic container. Its alcohol content is higher than
that of tuba
lambanog
96
prepared by transferring the wine formed by fermenting coconut water, to a lean container, inoculated w/ champagne yeast and stand for atleast 6 months
coconut champagne
97
made from continuous transfer of freshly
collected tuba until becomes clear. The wine is buried in the
ground for 7 weeks to a year.
bahalina
