Deck 27: Beverages

Question 1

Foods such as fruits, vegetables, meat, milk, and eggs all contain approximately _____% water.

A) 40
B) 50
C) 60
D) 70

Answer 1

D

Question 2

Water that is suitable for drinking is known as

A) potable water.
B) chlorinated water.
C) distilled water.
D) natural water.

Answer 2

A

Question 3

Which of the following waters is pumped from an aquifer?

A) mineral
B) spring
C) artesian
D) well

Answer 3

D

Question 4

Where do public water systems get their water from?

A) sea, groundwater, and well
B) well, groundwater, and river
C) groundwater and river
D) well and sea

Question 5

A person can survive up to _____ days without food, but only about _____ days without fresh water or water-based liquids.

A) 10; 5
B) 20; 6
C) 40; 7
D) 50; 9

Question 6

It has been suggested that the _____ soft drinks exposes the tooth enamel to the risk of erosion.

A) acidic environment of
B) potassium content of
C) minerals in aluminum cans of
D) coloring agents in

Question 7

Which of the following are not defined by the FDA as bottled water?

A) soda water
B) sparkling water
C) tonic water
D) club soda

Question 8

The process to create _____ water removes all the mineral salts, leaving only pure water.

A) mineral
B) spring
C) deionized
D) artesian

Question 9

Preservatives added to soft drinks usually consist of benzoic and ascorbic acids and their _____ salts.

A) calcium
B) potassium
C) sodium
D) All of these are correct.
E) None of these are correct.

Question 10

The predominant minerals found in drinking water are

A) potassium and chloride.
B) sodium and calcium.
C) copper and zinc.
D) None of these are correct.

Question 11

Which is the most common way to purify drinking water?

A) coagulants
B) filters
C) disinfection
D) crystallization

Question 12

The quality of tap water is regulated by the

A) Food and Drug Administration (FDA).
B) U.S. Department of Agriculture (USDA).
C) Environmental Protection Agency (EPA).
D) Consumer Product Safety Commission.

Question 13

The use of the fluid extract of coca (cocaine) in Coca-Cola became illegal in the

A) 1890s.
B) 1930s.
C) 1950s.
D) 1980s.

Question 14

About _____% of the kcalorie intake among Americans is thought to come from high-fructose corn syrup-sweetened beverages.

A) 20
B) 30
C) 40
D) 50

Question 15

Which label found on a bottled water product indicates the treatment applied to it?

A) mineral water
B) distilled water
C) artesian water
D) spring water

Question 16

Human bodies are approximately _____% water.

A) 35 to 40
B) 40 to 50
C) 45 to 65
D) 65 to 70

Question 17

Cappuccino consists of

A) espresso, water, and milk.
B) espresso, milk, and foam.
C) espresso, cocoa, and milk.
D) espresso, milk, and hot chocolate.

Question 18

What effect does adding sodium to club soda have?

A) increases the potassium content
B) lowers the freezing point
C) reduces acidity
D) All of these are correct.

Question 19

What type of water comes from an underground source that flows naturally to the surface?

A) spring
B) artesian
C) purified
D) distilled

Question 20

What makes beverages taste less flavorful?

A) deionized water
B) distilled water
C) fresh water
D) bottled water

Question 21

Which of the following categories of beverage includes coffee?

A) aromatic beverages
B) alcoholic beverages
C) nutritional beverages
D) cocoa beverages
E) dealcoholized beverages

Question 22

Which of the following is an excellent source of fluoride?

A) milk
B) coffee
C) tea
D) green tea

Question 23

Wines are _____ to settle out the yeast cells and finely suspended material.

A) aged
B) racked
C) filtered
D) fermented

Question 24

Approximately _____% of the coffee consumed in the United States is decaffeinated.

A) 5 to 10
B) 10 to 20
C) 20 to 25
D) 25 to 40

Question 25

Green tea has the greatest amount of _____, which is responsible for its metallic taste.

A) polyphenolic compounds and/or their oxidative products
B) methylxanthines
C) theobromines
D) None of these are correct.

Question 26

A functional beverage maker who is marketing a kava-containing drink might advertise that the kava in the drink helps

A) fight fatigue.
B) boost energy.
C) alleviate stress.
D) sharpen the mind.

Question 27

Which of the following contains 1 ounce of alcohol?

A) a 3-oz shot of liquor
B) a 10-oz glass of wine
C) a 12-oz beer
D) All of these are correct.

Question 28

Which beverage contains a blend of organic acids that appear to inhibit the growth of the bacteria responsible for urinary tract infections?

A) green tea
B) cranberry juice
C) pomegranate juice
D) mangosteen juice
E) antioxidant-enhanced beverage

Question 29

_____ is produced from starchy materials such as potatoes and/or other grains.

A) Brandy
B) Gin
C) Rum
D) Vodka

Question 30

Which of the following tend to be found in higher concentrations in young tea leaves than in older leaves?

A) catechins
B) methylxanthines
C) volatile compounds
D) All of these are correct.

Question 31

What is an alcoholic beverage?

A) milk
B) coffee
C) beer
D) tea

Question 32

The two most common aromatic beverages are

A) carbonated beverages and coffee.
B) coffee and tea.
C) fruit juices and tea.
D) tea and isotonic beverages.
E) herbal and regular tea.
F) coffee and imitation coffee.

Question 33

What are the two top coffee-producing countries in the world?

A) Mexico and the United States
B) Morocco and Egypt
C) Nepal and India
D) Brazil and Colombia

Question 34

Energy beverages are typically high in

A) fat.
B) protein.
C) carbohydrates.
D) fat-soluble vitamins.
E) None of these are correct.

Question 35

In soft drinks, what flavoring is used for its long-lasting flavor?

A) citric acid
B) benzoic and ascorbic acids
C) malic acid
D) phosphoric acid

Question 36

The majority of commercially produced tea is

A) green tea.
B) black tea.
C) oolong tea.
D) herbal tea.

Question 37

Which food additive in soft drinks inhibits yeast and mold growth?

A) benzoic acid
B) malic acid
C) citric acid
D) phosphoric acid

Question 38

Which food additive in soft drinks is a natural acid obtained from apples, cherries, peaches and plums?

A) citric acid
B) malic acid
C) phosphoric acid
D) sorbic acid

Question 39

Nutraceutical beverages may contain

A) vitamins or minerals.
B) herbs.
C) dietary supplements.
D) All of these are correct.

Question 40

Unlike coffee, which comes from beans, tea comes from a

A) flower.
B) leaf.
C) root.
D) stem.
E) shoot.
F) fruit.

Question 41

In 2001, there was insufficient evidence to allow a claim that green tea reduces the risk of heart disease.

Question 42

Decaffeination results in 100% caffeine-free coffee.

Question 43

In World War II, carbonated water was called soda water because sodium was added to reduce acidity.

Question 44

Chocolate syrup is made by briefly boiling either cocoa or chocolate in sugared water.

Question 45

Gin and most whiskey are derived from fermented grains.

Question 46

Sulfites are usually added to white wines to prevent them from darkening in color.

Question 47

The amount of caffeine in a cup of coffee is determined by the brewing method.

Question 48

The caffeine content of tea can be reduced by 50 to 75% if the tea bags are soaked in warm water for 45 minutes.

Question 50

You have a colleague who likes to have an occasional alcoholic beverage, but who is also trying to lose weight. He knows you are studying nutrition, so he asks you which type of alcoholic beverages tends to be lower in calories. Provide him some basic information on calories in alcohol, and make a suggestion for how he can reduce calories but still enjoy an occasional alcoholic beverage?

Question 51

Explain how the caffeine content of different types of coffee differs. Which type has the most caffeine, which type has the least? How is decaffeinated coffee made?

Question 52

Dairy beverages contain more protein, calcium, and B vitamins than most other beverages.

Question 53

Your best friend loves to make hot cocoa from scratch; however, she complains that when the cocoa sits for a short period of time, the solids settle to the bottom. Obviously, she could just re-stir her drink, but she still wants to know how to avoid this problem. Describe the different methods to make a homogeneous cup of hot cocoa.

Question 54

Most imported coffee beans are shipped and stored green.

Question 55

Light wines have a low alcohol content.

Question 56

The taste of wines is their balance between sourness and sweetness.

Question 57

Tea is a good source of nutrients including iron and calcium.

Question 58

The quality of the tea decreases as the leaf size decreases.

Question 59

Proof is twice the percent by volume of alcohol present in an alcoholic beverage.

Question 60

Alcoholic beverages are classified as nutritious because they contain so many kcalories.

Question 61

A large amount of coffee is consumed in the United States. What is the essential component that has made these drinks popular throughout the ages? Name the different types of coffee. Describe how the preparation procedure can affect the amount of key components in the final product. Please include coffee freshness, water-to-coffee ratio, water type, water temperature, brewing time and equipment, and holding time. Why do roasted coffee beans have an oily coating? Why does coffee lose its flavor as it cools or stands?

Question 62

A bottle of bourbon whiskey says it is 80 proof. Explain what bourbon whiskey is, how it is made, and what 80 proof means.

Question 63

Explain what a functional beverage is and why people buy and drink them. Cranberry juice is considered a functional beverage, why?

Question 64

Explain why most imported coffee beans are shipped and stored green. What would happen if they were not?

Question 65

You are dining at a German restaurant with a friend. When asked to select the wine, your friend is having difficulty choosing between a Riesling and Rhine wine. Explain what the difference is.

Question 66

You are counseling a client who is trying to lose weight through proper exercise and diet. He is following the 2010 Dietary Guidelines for Americans and doing well with kcalorie control and food portions but just doesn't seem to be losing the amount of weight appropriate to the effort that he is putting into this project. He thinks that his problem might be hidden kcalories in the beverages that he drinks: flavored coffees, orange juice, and maybe a performance shake in the morning; an energy drink and/or cola in the afternoon for a pick-me-up; and one or two beers with clients after work. Discuss kcalorie control issues and alternative healthy beverage substitutions that your client could make to help achieve his weight-loss goals.

Question 67

Why are wines described as "sweet" and "dry"? Why are some wines decanted while others are not?

Question 68

What are the differences between the water found in soft drinks and the tap water obtained from municipal sources?

Question 69

Describe how wine is made, including fermentation, racking, and aging. Discuss the process of evaluating wines. What is a congener?

Question 70

You order a whiskey on the rocks at the bar of your favorite restaurant. The new bartender there asks you what type of whiskey you would prefer. Your friend asks you about the differences among all of the following selections. Show off your food science knowledge and compare and contrast the following options: bourbon, Canadian, Irish, rye, and Scotch. Begin by first explaining what whiskey is and how it is made.