Tea and Cocoa Processing Quiz

A detailed illustration of tea leaves and cocoa beans, highlighting the fermentation and oxidation processes involved in tea and cocoa production, with a warm, inviting background.

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

13 Questions3 MinutesCreated by BrewingLeaf42

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

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

Tea and Cocoa Processing Quiz

Tea and Cocoa Processing Quiz

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