mixology10292024
Quiz
•
Hospitality and Catering
•
Professional Development
•
Practice Problem
•
Medium
林建安 林建安
Used 1+ times
FREE Resource
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20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
烘豆過程中的一爆是來自於?
氧氣
二氧化碳
水蒸氣
氮氣
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
烘豆過程中的二爆是來自於?
氧氣
二氧化碳
水蒸氣
氮氣
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
最接近咖啡生豆的皮層是?
內果皮
外果皮
銀皮
果肉
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
將咖啡果實去除外果皮及果肉，再進行日曬，這是哪一種處理法?
日曬處理法
蜜處理
水洗
都不是
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
將咖啡果實摘採之後，不去除任何果皮及果肉，直接進行日曬，這是哪一種處理法?
日曬處理法
蜜處理
水洗
都不是
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
下列敘述何者正確?
robusta 比 arabica 咖啡因還要多2-3倍
arabica 比 robusta 咖啡因還要多2-3倍
robusta 生豆比較大顆
arabica 油脂含量較少
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
糖蜜風味是哪一種咖啡風味來源?
´酵素相關
´醣類褐變
´乾餾相關
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