Fost 335: Non-Alcoholic Beverages Question Paper
Fost 335: Non-Alcoholic Beverages
Course:Bachelor Of Science In Food And Science Technology
Institution: Egerton University question papers
Exam Year:2008
ANSWER ALL QUESTIONS
1.(a) Give the objectives of classifying coffee cherries. (4 Marks)
(b) Give the reasons of blending coffee. (16 Marks)
2.(a) Discuss the methods of mucilage removal of coffee cherries. (10 Marks)
(b) Give the requirements of a suitable packaging for roasted and ground coffee. (10 Marks)
3.(a) Explain Red-Leaf in tea. (5 Marks)
(b) Discuss in detail the processes that take place during fermentation of tea. (10 Marks)
4. Discuss the production of cocoa powder starting from well winnowed roasted cocoa. (20 Marks)
5. Explain the importance of acidity in soft drinks. (20 Marks)
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