Deck 27: Beverages

Question 1

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

Answer 1

C

Question 2

The predominant minerals found in drinking water are

A) potassium and chloride.
B) sodium and calcium.
C) copper and zinc.
D) none of the above answers is correct

Answer 2

B

Question 3

Which of the following substances are regularly added to club soda?

A) bicarbonates
B) citrates
C) phosphates of sodium
D) all of the above answers are correct
E) none of the above answers is correct

Answer 3

D

Question 4

Which of the following waters is pumped from an aquifer?

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

Question 5

Human bodies are approximately _____ percent water.

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

Question 6

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 7

Carboxymethylcellulose used in diet soft drinks

A) replaces alternative sweeteners.
B) counters the omission of sugars.
C) alters their mouthfeel.
D) improves nutritive value.

Question 8

The quality of tap water is the responsibility of the

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

Question 9

The most widely consumed beverage(s)in North America is/are

A) water.
B) fruit and vegetable juices.
C) new age beverages.
D) coffee.
E) carbonated beverages. f. tea. g. dairy beverages.

Question 10

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

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

Question 11

The most essential of all nutrients to humans is

A) carbohydrates.
B) lipids.
C) proteins.
D) water.
E) vitamins.f. minerals.

Question 12

The quality of bottled water is regulated by the

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

Question 13

Water that has undergone deionization, distillation, reverse osmosis, or any other method that removes minerals, chemicals, and flavor is called _____ water.

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

Question 14

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

A) calcium
B) potassium
C) sodium
D) all of the above answers are correct
E) none of the above answers is correct

Question 15

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

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

Question 16

Pathogens are destroyed during the process used to produce _____ waters.

A) mineral
B) spring
C) well
D) artesian
E) purified f. distilled g. none of the above answers is correct

Question 17

The first popular soft drink was originally sold in a _____-ounce bottle.

A) 5.5
B) 6.5
C) 7.5
D) 8.5

Question 18

Which of the following agencies regulates water sources that can be utilized for commercial water beverages or in food-service operations?

A) United States Department of Agriculture (USDA)
B) Consumer Product Safety Commission
C) Food and Drug Administration (FDA)
D) Environmental Protection Agency (EPA)
E) only answers a and b are correct f. only answers c and d are correct g. none of the above answers is correct

Question 19

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

A) acidic environment
B) neutral environment
C) alkaline environment
D) none of the above answers is correct

Question 20

Diet soft drinks contain _____ than regular soft drinks.

A) fewer bulking agents
B) a larger proportion of sweeteners
C) a lower percentage of water
D) a higher percentage of water

Question 21

Approximately _____ percent 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 22

The most controversial components of coffee are

A) caffeine and theobromine.
B) acids and aldehydes.
C) polyphenols.
D) volatile compounds.
E) methylene chloride and caffeine. f. caffeine and other volatile compounds.

Question 23

Which of the following teas is an excellent source of fluoride and a moderate source of folate?

A) black
B) green
C) oolong
D) white

Question 24

Which of the following is not considered a nutraceutical beverage?

A) cranberry juice
B) Indian lassi
C) mocha
D) non-dairy, fermented kombucha
E) all of the above are nutraceutical beverages

Question 25

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

A) catechins
B) methylxanthins
C) volatile compounds
D) all of the above answers are correct

Question 26

The key to a good cup of coffee is

A) to extract the flavor and odor compounds.
B) to extract the bitter compounds.
C) to minimize the caffeine compounds.
D) to extract the flavor compounds and limit the bitter compounds.
E) to extract the flavor compounds and maximize the caffeine.

Question 27

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

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

Question 28

Which of the following food additives in soft drinks is obtained from apples, cherries, and plums?

A) citric acid
B) malic acid
C) phosphoric acid
D) sorbic acid
E) none of the above answers is correct

Question 29

Which of the following food additives in soft drinks inhibits yeast and mold growth?

A) benzoic acid
B) sorbic acid
C) phosphoric acid
D) only answers a and b are correct
E) only answers a and c are correct f. only answers b and c are correct

Question 30

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 31

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

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

Question 32

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

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

Question 33

The general term for beverages that do not fit into traditional beverage categories (e.g., fruit juices, carbonated beverages)is

A) isotonic.
B) nutraceuticals.
C) functional.
D) herbal.
E) energy. f. smart.

Question 34

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 35

Popular claims in the press include "_____ alleviates stress" and "_____ boosts the immune system."

A) Ginkgo biloba; Saint John's wort
B) Saint John's wort; Ginkgo biloba
C) Ginseng; Kava
D) Echinacea; Guarana
E) Kava; Echinacea

Question 36

Which of the following drinks contains approximately 2 ounces of alcohol?

A) 3-ounces of liquor
B) 5-ounces of wine
C) 12-ounces of wine cooler
D) 12-ounces of beer

Question 37

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 the above answers is correct

Question 38

Compared to coffee, the caffeine and theobromine content of tea is

A) about the same.
B) greater.
C) less.

Question 39

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 40

Energy beverages are typically high in

A) fat.
B) protein.
C) carbohydrates.
D) fat-soluble vitamins.
E) none of the above answers is correct

Question 41

Tea has a shorter shelf life than coffee.

Question 42

Matching
Definition choices:
a.water that has surfaced on its own from an aquifer
b.water that has been heated to form steam and then re-condensed into a liquid
c.water that must have the same mineral content as that flowing naturally to the surface
d.water pumped from an aquifer, an underground source of water
e.water that has undergone deionization, distillation, reverse osmosis, or any other method that removes minerals, chemicals, and flavor
purified water

Question 43

Liquors have added sugar and are at least 50 percent alcohol by volume.

Question 44

Gin and most whiskey are derived from fermented grains.

Question 45

Fortified wines have brandy added to double the alcohol content.

Question 46

The "correct" beer pouring technique is to hold the glass at a 25-degree angle and slowly pour the beer to produce about two inches of foam on top.

Question 47

Matching
Definition choices:
a.water that has surfaced on its own from an aquifer
b.water that has been heated to form steam and then re-condensed into a liquid
c.water that must have the same mineral content as that flowing naturally to the surface
d.water pumped from an aquifer, an underground source of water
e.water that has undergone deionization, distillation, reverse osmosis, or any other method that removes minerals, chemicals, and flavor
well water

Question 48

Matching
Definition choices:
a.water that has surfaced on its own from an aquifer
b.water that has been heated to form steam and then re-condensed into a liquid
c.water that must have the same mineral content as that flowing naturally to the surface
d.water pumped from an aquifer, an underground source of water
e.water that has undergone deionization, distillation, reverse osmosis, or any other method that removes minerals, chemicals, and flavor
artesian water

Question 49

Coffee beans are stored green because if roasted they would lose their quality to a greater extent.

Question 50

Teapots should be left open to allow the escape of volatile acids for the first 3 minutes of brewing.

Question 51

Proof represents the quantity of alcohol in spirits.

Question 52

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

Question 53

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

Question 54

According to researchers, excessive caffeine intake may decrease blood pressure.

Question 55

Matching
Definition choices:
a.water that has surfaced on its own from an aquifer
b.water that has been heated to form steam and then re-condensed into a liquid
c.water that must have the same mineral content as that flowing naturally to the surface
d.water pumped from an aquifer, an underground source of water
e.water that has undergone deionization, distillation, reverse osmosis, or any other method that removes minerals, chemicals, and flavor
spring water

Question 56

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

Question 57

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 58

Decaffeination results in 100% caffeine-free coffee.

Question 59

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

Question 60

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

Question 61

Matching
Definition choices:
a.water that has surfaced on its own from an aquifer
b.water that has been heated to form steam and then re-condensed into a liquid
c.water that must have the same mineral content as that flowing naturally to the surface
d.water pumped from an aquifer, an underground source of water
e.water that has undergone deionization, distillation, reverse osmosis, or any other method that removes minerals, chemicals, and flavor
distilled water