BevMan Final Exam 1. Who changed from a roaster to a chain of coffee house with products from he had seen on a trip to Italy? Howard Schultz? Gordon Bowker? Not sure which one.. 2. Spirits are… Alcoholic beverages that have processed in an apparatus (still) which concentrates the alcohol by separating it from other liquids 3. The majority of Spirits contain btw (% of alcohol) 35% and 50% 4. An example of a Spirit is… Whiskey, vodka, gin, brandy, calvados, eau de vie, run, tequila, arack 5. An Aperitif is typically… ­ Served with tapas, olives, pickles ­ Sipped and savored as opposed to thirst quenching ­ made lower in alcohol content than liqueurs ­ served before or after a meal *I’m not sure what the options are going to be 6. Aparir is the Latin word for Aperitif which means… To open 7. An example of an Aperitif is… Vermouth, pastis, campari, sambuca, absinthe, ouzo, pernod, lillet 8. Which of the following is not true about digestives There is a lot of facts about bitters so I suggest you guys read those slides over cause I have no idea what he’s going to put 9. Which of the following is a cordial 10.A large copper vessel with a swan neck connecting it to a cooling receptacle is called Alembic stills called pot stills today 11.Which of the following is not a reason for dis-guarding the faints or tails obtained from a pot still 12. , barks, herbs, and spices can be _____ into alcohol to capture aromas and flavors Infused or fermented 13. Which of the following white spirits is made from grain Vodka, gin 14.The apparatus used to distill alcohol continuously is called Column Distillation or columnar still 15. Lap sang su chong is a tea that drinkers either love or hate this is because It has a distinctive smoky flavour which results from a unique drying process.

16. Which of the teas below is scented with oil of bergamot Earl Grey 17.Tea scum is often found floating on top of the tea brewed in the Guelph area, which of the following statements about tea scum is false − Forms when hard water is used to make tea − Bicarbonate ions naturally occurring in the tea combine with calcium to form the scum − Adding milk increases scum formation because milk contains calcium − Adding lemon (acid) reduces scum formation − Phenolics in the tea stain the scum brown 18. Which of the following statements about white teas is false? − Produced and consumed primarily in China − Buds are picked before open − Withered then dried and sold as silver tips − Infusion is very light in colour and flavour is delicate 19. Which of the following ingredients is not used in energy ? , guarana, sugar, ginseng, taurine, B-vitamins are all ingredients in energy drinks 20.Which of the following procedures is not permitted for bottled water labelled as mineral water? ­ Can’t have been chemically modified, filtered, de-mineralized or distilled ­ Must come from geologically protected underground source (not part of public surface or water supply) ­ Must be free of coliform bacteria and harmful substances ­ Cannot be treated in any way except for carbon dioxide and ozone 21.Which of the following is false for the bottle of water with the label below? (picture of label) 22.Which of the following procedures is not permitted for a bottle of water with the following label? (picture of label) 23. The bottled water with the label below contains water that is… (Picture of Perrier label) Naturally carbonated 24. What is the minimum mineral content of water labelled as natural mineral water? 500mg/liter of dissolved solids (250 in the states) 25. Which of the following is a concoction? Conocoction (mixtures) contain spirits, infusions and may have non-alcoholic ingredients such as cream or eggs added Eaxamples: Bols Advocaat (egg yolks), baileys Irish cream, grand marnier crème, cordials (contain fruit) 26.Which of the following is spelled incorrectly? Hope you guys are good spellers haha

27.Which of the following is not true about Scotch or Irish Whiskeys? -the following are true about scotch/ irish whiskey: spirits may be passed through the apparatus (2 times for single malt scotch or 3 times for Irish whiskey) to increase alcohol, a type of whiskey spirit, “brown” spirit, distilled from one or more grains, matured in wooden barrels for three or more years for colour and flavour, new oak barrels (charred), used barrels (sherry, port casks), peat fired were used to terminate germination of barley leading to a “smoky” taste in the final product, wort is made similar to beer without the hops, then distilled in pot stills two times, irish whiskey is TRIPLE distilled through pot stills, resulting in smoother spirit, NO HOPS ARE USED FOR AMERICAN WHISKEY also ground corn is used and starch is converted to sugar by amylase relased by the scalding. 28.Which of the following statement about Rye and Bourbon is false? Refers to bourbon county, Kentucky, primarily made from corn, made in many states, must contain at least 51% of principal grain, aged at least 2 years, distilled no more then 160 proof, no more then 125 proof, rich in flavour 29.The difference between liqueurs and corduels is Liqueurs are flavoured with herbs, flowers barks or , cordials are prepared with fruit pulp or juices. 30.Which of the following statement about production of liqueurs is false? All the following is true: Licoristes are small liqueur makers, begin with neutral spirits or base liquor such as brandy, cognac or whisky, infusions of ingredients, percolation (pump-over) is also used, sweetened, sometimes filtered, and sometimes re-distilled. 31.Which of the following statement about comparie is false The following is true about campari: -bottles as soda in Italy, sold in liqueur form, ready for dilution everywhere else, colour traditionally obtained from the skeleton of cochineal insects, now uses an artificial dye. 32.Which of the following products does not contain quinine or kinquina? Quinine and kinquina can be found in tonic water, brio chinotto, bitters, 33.Which of the following ingredients used to make digestive bitters is also used to kill fish? Angostura 34. Which of the following ingredients used to make digestive bitters can be used to get rid of intestinal worms? Quassia (Quassia Amara) 35.Which of the following ingredients used to make digestive bitters does not have narcotic effects? Orange Peels

36.Which of the following ingredients used to make digestive bitters can be used induce paralysis in large doses? Quinine 37.Which part of the Gentian is used to make Jaeger? The alpine roots 38.Which country is credited which the introduction and supply of coffee to Europe First discovered by a goat herder in Ethipia and introduced to Europe by the Dutch Traders 39.Coffee spread through the muslim world in… (time unit) The 15th century 40.In 18 century Europe, coffee was primarily prepared and consumed in… Coffee houses, notably Vienna, London, Paris, Budapest, Boston, Cairo, and Istanbul 41. Which of the following statement about caffeine and alcohol is false? Caffeine: found in guarana seeds, primary active ingredient in energy drinks, energy drinks are stimulants, alcohol is a depressent, both are diuretics 42.Several countries are famous for producing special , which is home to la Minita? 43.Which of the following countries produces blue mountain coffee Jamaica 44.Arguably the best coffee in the world is… Yerga Cheffe (from ) 45.Coffee begins as the inside the fruit of a coffee bush, the fruit is called a… Cherry, when only one it is known as a peaberry 46.Coffee, tea, and grape begin producing commercial crops ______years after planting? 4-5 years 47. Left to grow on its own a Arabica coffee plant will become approximately ___ feet tall? 20 feet tall 48. Coffee plants belong 2 types; coffea Arabica and Cofea Robusta, which of the following statement about these 2 types of coffee plants is false ? True about both: Arabica : Grown at altitudes over 2,000 feet about sea level. (30% of world’s coffee products), higher perceived quality, more flavourful half caffeine content then the robusta bean Robusts: -grown at altitudes under 2,000 feet, easier to grow, higher crop yields, more disease resistant. 49. How many coffee fruits are required to produce 1 kilo of roasted coffee? 2,000 cherries to produce 1 kilo 50. How many coffee crops are harvested from a plantation each year? Two, sometimes three harvests annually, quality of each harvest varies and timing varies by region. 51. Despite the availability of cheap labour, a great deal of coffee is harvested by machine, what is the main difference between coffee harvested by machine and harvested by hand? The best coffees are sorted by hand, handpicking yields highest quality harvest, mechanized harvesters produce mixed harvest of over-ripe and under-ripe cherries. 52.There are 2 processes, wet or dry, used to release the coffee beans from the fruit, which process produced better tasting coffee and why? Wet method produces better tasting coffee because fermentation triggers the release of compounds that enhance flavour and aroma 53.The wet method of de-fruiting coffee beans is… Cherries are put in pulping machines that gently crush the outer layer of the fruit, crushed fruits are put in vats with water and allowed to ferment for several days, fermentation triggers release of compounds that enhance flavour and aroma, beans washed to remove fruit then sun dried and raked to remove the parchment 54.Typically, individual coffee fruits ripen for a harvest over a _____ period 6 week period 55.After drying, green coffee beans are screened to get rid of … To separate parchment and pea-berries 56.Which coffee has the lowest caffeine Coffea Arabica has approx. half the caffeine contend of the Robusta bean 57. is − Based on philanthropy; the Fair Trade Labour and trade standards, not how the coffee has been grown. − Fair trade allows farmers to receive 30% more for their crop ($1.36 / pound) and Coffee shops to receive $.20 more per cup. − is based on quality differentiation (harvested once/yr., wet- processed, and hand sorted) 58.Medium brown roasted beans make a cup of coffee that has good acidity and a light aromatic flavour; they have been roasted for… (duration of time) 10 minutes at 415 F 59. beans would have reached a temp of ____ when the roasting was completed 475 F 60.It normally takes 12:40 to roast beans for espresso, which of the following statements about espresso beans is false? − Brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. − a typical 60 mL (2 US fluid ounce) of espresso has 80 to 150 mg of caffeine − drinks with espresso: café , macchiato, 61.Which of the following Aperitifs turns milky when water is added? Absinthe, Ouzo, Pernod, Pastis, Sambuca 62.Which of the following beverages contains wormwood, a known hallucinogen that cause the central nervous system damage Absinthe and Pelinkovec 63. Wormwood is a common North American garden plan called? Artemisia Absinthium 64. Which of the following bitters has origins in the US Urban Moonshine, Peychaud 65.All green, black, oolong, and white tea are made from Thea Sinensis or Thea Assamica (Made from either plant) 66.Tea from China comes from Thea Sinensis 67.In the wild, Camilla sinensis will grow to a height of More than 30 feet 68.Which of the following is not a reason to prune and pluck the plant aggressively Bushes are pruned and plucked to keep bushes from turning into , to keep the plants at the correct density/hectare, and to stimulate bud and -bearing shoot production (every 7-14 days). Also mechanically assisted harvesting using a machine something like a hedge trimmer produces low quality tea. 69.The largest producer of tea is Lipton’s 70. Which of the following tea is fully oxidized Black tea 71.In 2005, the largest growth in Canadian tea consumption was (names different kinds of tea) Green tea?? 72.Tea served in ordamental gardens was first practiced in… Japan 73.The process for making black tea is − Withered: Tea is left in trays at 25°C – 30°C to dry for 10-16 hours (left limp and flaccid) − Break down the leaves: cutting, tearing, and curling (CTC method) to produce smaller particles OR orthodox (rolling machines) − Oxidized: ferment for 3 to 4 hours in cool conditions − Dried − And finally sorted: sifted through screens of various sizes 74.Tea leaves are graded by size, the largest leaf size below is − Tippy Golden Flowery orange pekoe (top quality lose leaf tea) − Orange pekoe − Broken pekoe − Fanning’s (small particles left over) − Dust 75.Flavoured coffees such as Amaretto, Irish cream, and vanilla have become popular among many coffee drinkers, flavorings are added to the coffee by Spraying the flavour onto the bean after roasting 76.Coffees with different characteristics often blended to combine complementary flavors and aromas this is done by blending (and a number of other things) Done before or after roasting 77.Decaffeinated coffees are a popular alternative for those who like coffee but do not wish to experience the effects of caffeine. In order to label coffee as decaffeinated… (conditions) 97% of the caffeine must be removed 78.Coffee labelled naturally decaffeinated is made using Ethyl Acetate processing: found in many fruits 79.The best method of based on the best taste, aroma, and low residual solvent level is Carbon Dioxide Processing 80. Who was the founder of second cup? Tom Culligan and Frank O'Dea