Tea and Cocoa Processing Quiz
Tea and Cocoa Processing Quiz
Test your knowledge on the fascinating processes involved in the production of tea and cocoa! This quiz covers essential concepts from enzymatic oxidation to fermentation techniques. Whether you're a tea enthusiast or a cocoa connoisseur, there's something for everyone.
Key topics include:
- Tea processing techniques
- Enzymatic reactions
- Cocoa flavor development
Which of the following are NOT the function of withering or wilting during tea processing?
A. To allows onset of enzymatic oxidation
C. To remove excess water from the leaves
B.to promote the breakdown of leaf proteins
D. To decrease the availability of freed caffeine
Enzymes involved in oxidation of catechins are mainly
Enzymatic oxidation in black tea process occur at the following stage, except
Withering
Fermentation
Firing
Rolling
Black tea produced from company XYZ have less of dark red color and aroma. Which method can increase quality of black tea
Ferment at temperature above 50C
Decrease the relative humidity during fermentation process
Wilting and rolling the fresh leaves
Tea leaves placed in a dryer and dried with hot air at a temperature of around 100 degrees
What is the primary purpose of the fermentation (oxidation) process in tea production?
A. Enhancing the flavor and aroma of the tea
B. Increasing the caffeine content in the tea
C. Extending the shelf life of the tea
D. Preventing the growth of bacteria in the tea
Which of the following factors affects the fermentation (oxidation) process in tea leaves?
A. temperature
B. Moisture content
C. Exposure to air
D. All of the above
During the fermentation (oxidation) process, tea leaves undergo enzymatic reactions that convert which compound into other compounds?
A. Chlorophyll
B. Cathechin
C. Polyphenols
D. Tannin
What is the typical duration of the fermentation (oxidation) process for black tea?
A. 2-4 hours
B. 24 hours
C. 1 day
D. Few minutes
This compound is responsible for the malt sugar taste in black tea
A. Theaflavins
B. Thearubigins
C. Cathechins
D. Tannins
The astringent and bitter taste in cocoa are due
B. Peptides and fatty acid
C. Cocoa pods
D. Cocoa musilage
A. Tannin and polyphenol
This enzyme involves in theformation of cocoa flavour to produce free reducing sugar
A. Polyphenoloxidase
B. Polygalacturonase
C. Invertase
D. Protease
What is the role of polyphenol oxidase during cocoa bean fermentation?
A. Breaking down lipids into fatty acids
B. Converting polyphenols into brown pigments
C. Hydrolyzing proteins into amino acids
D. Breaking down starches into simple sugars
Which enzyme is responsible for breaking down starches into fermentable sugars during the malting process in beer and whisky production?
A. Polyphenol oxidase
B. protease
C. papain
D. Alpha and beta-amylases
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