CHAPTER XIV
Tea, Coffee, Chocolate, and Cocoa
602. What is tea? Name the two plants from which it is obtained, the countries where each grows best, and the number of flushes each yields. 603. Upon what does the quality and grade of tea depend? 604. Give differences in the preparation and composition of green and black teas. 605. The characteristic flavor of tea is imparted by what compound? 606. To what compound are its peculiar physiological properties due? 607. What can you say of the protein in tea as to amount and food value? 608. Why should tea—especially green tea—be infused for a very short time, never boiled? 609. What effect has tannin upon the digestion of proteids? 610. What three points are considered in judging a tea? 611. What is the most common form of tea adulteration? 612. Describe the coffee plant and fruit, and its method of preparation for market. 613. What is the difference in the chemical composition of tea and coffee? 614. Name the characteristic alkaloid of coffee. How does it compare with theme? 615. Why may coffee not be considered a food? 616. Tell different ways in which coffee may be adulterated. 617. Which is more commonly practiced, tea or coffee adulteration? Why? 618. How may real coffee be distinguished from chicory? Why? 619. Name the three kinds of coffee in general use. Give distinguishing features of each. Which is usually considered best? 620. From what are cocoa and chocolate obtained? 621. Give the two methods of preparing cocoa. 622. What alkaloid similar to the theme and caffeine of tea and coffee is present in cocoa and chocolate? 623. What is the difference in preparation of cocoa and chocolate? 624. What are cereal coffee-substitutes? 625. What nutritive value have they? 626. How do they differ in composition from coffee? 627. To what extent does cocoa add to the nutritive value of a ration? 628. What is plain chocolate? 629. Why do chocolate preparations vary so widely in composition? 630. What treatment is given to the cocoa bean in its preparation for commerce? 631. What treatment is sometimes given to prevent separation of the cocoa fat? 632. In what ways may cocoa and chocolate preparations be adulterated?