MÔN CÔ DIỆP

1. The apical shoots of tea (generally referred to as tea flush, as the raw material for tea
products processing) ideally consist of:
a. The apical bud
b. and two adjacent leaves
2. The apical shoots of tea (generally referred to as tea flush) make up the raw material to be
processed to:
a. Green tea
b. Oolong tea
c. Black tea
d. And other forms of tea
3. What are the characteristics of green tea drinks:
a. Green yellow color
b. Astringent and bitter taste
c. Fresh smell
4. Enter the name of the tea processed accordingly to the procedure below:

Rolling by
Fresh
Withering tea roller Fermenting Drying
leaves
(or CTC)

YOUR ANSWER: process black tea

5. The popular method for producing black tea products in Vietnam:
a. CTC
b. OTC
c. CTD
d. OTD
6. The basis of black tea fermentation is:
a. The growth and fermentation of yeasts, lactic acid bacteria, and acetic bacteria
(Acetobacter)
b. Bacillus spp.
c. Other fungi (fungal species)
d. Sentences a, b, and c
e. Your other answers (if any): Oxidation
7. Comparing the performance between green and black tea drink products: (Câu 7 &8 của cô
giống nên gọp chung)
a. Color: Green tea: Green yellow, Black tea: red brown
b. Taste: Green tea has stronger taste
c. Catechin: Green tea
 d. Theaflavin Black tea
e. Thearubigin Black tea
8. The appropriate height for growing Arabica coffee is how many meters above sea level:
a. From 600m
b. From 1000m
c. From 1500m
d. Other answers:…………….
9. The appropriate height for growing (a)…………coffee is lower than (b)…………..coffee:
a. Robusta
b. Arabica
10.Which is the exporting capacity order of Vietnam on the world on the world coffee trade?
a. 1
b. 2
c. 3
d. Other……………..
11.The development in the color of coffee cherry from the young to ripe stages?
a. Young stage: green
b. Ripe stage: red
12.In the coffee trade, we sometimes come across the teams of “Green bean/ green coffee bean”.
In your opinion, what is “green bean”?
Your answer: Green coffee beans are simply regular coffee beans that haven't been roasted
and remain completely raw.
13.Fill in the 2 appropriate words/ (phrases) into the empty box in the Figure below

YOUR ANSWER: Bitter and Astringent

14.The base of coffee fermentation is:
a. The growth and fermentation of yeasts, lactic acid bacteria, and acetic bacteria
(Acetobacter)
b. Bacillus spp.
c. Other fungi (fungal species)
d. Sentences a, b, and c
e. Your other answers (if any) Enzymatic hydrolysis and microorganism fermentation
15.Microorganisms in cocoa fermentation are:
 a. The growth and fermentation of yeasts, lactic acid bacteria, and acetic bacteria
(Acetobacter)
b. Bacillus spp.
c. Other fungi (fungal species)
d. Sentences a, b, and c
e. Your other answers (if any)
………………………………………………………………………
16.Name the appropriate method of fermenting cocoa beans in the picture below (order from
left to right)

YOUR ANSWER: basket and box fermentation

17.What is the purpose of applying natural/ sun drying method to dry cocoa beans?
Your answer: Sun drying is reported to be optimal for producing the best flavour in fermented cocoa
beans.
Reduce the moisture content and release the residue of organic acid (acetic acid0
, reduce sourness.
18. The finished cocoa beans have aroma characteristic like chocolate.
a. True?
b. Falsse?
19.These are the colors of the Forastero, Nacional, Criollo cocoa pod
Your answer:………….
20.To process instant tea and coffee powder, which drying technology is appropriate to be used?
a. Tray drying
b. Fluidized bed drying
c. Freeze-drying/ sublimation
d. Spray drying
e. Your other answer………………..
21.White chocolate is a combination of……
a. Sugar + milk powder + cacao mass
b. Cocoa mass + cocoa butter + sugar
c. Cocoa butter + sugar + other non-cocoa bean ingredients
d. Cocoa mass + cocoa butter + non-cocoa bean ingredients
22.To classify raw coffee cherries, the fruit/ berries after harvest are graded by:
a. Sieve with 8mm mesh diameter
b. Sieve with mesh diameter of 18/64 ×25.4 mm
c. Air blowing chamber
d. Water-used classification tank
e. The visible light-used divice
23. Tea, coffee and cocoa beans all contain caffeine with different content depending on the type
of material.
a. True
b. False
24. The picture below belongs to which step of tea processing? For which tea product? (green/
black/Olong tea?)
Black tea withering
25. for drying fermented cocoa beans, Papua New Guinea is the country often uses dryer with heat from
coal (firewood) and electricity
a. right
b. wrong
26. green coffee beans that have passed the dry polishing stage in coffee processing for export still
contain the husk
a. right
b. wrong
27. Supercritical state of CO2, used to extract caffeine and other organic subtances used in food
industry, is reached at the temperature of ~31oC and pressure of 71 atm
a. right
b. wrong
28. the role of conching step in chocolate processing is to:
a. Making a very fine emulsion system
b. Heating to liquidfy the emulsion
c. Stirring to homogenize the emulsion
d. All of above
29. During the fermentation stage for fresh cocoa beans, the best results are achieved when temperature
of the 3rd or 4th day of fermentation approcimately reaches
a. 30 -35 oC
b. 35 - 40 oC
c. 45 -50 oC
d. 50 -55 oC
30. which answer is wrong: the evaluation criteria for raw tea material are often based on
a. The lenght and weight of tea buds
b. The young and old levels of tea buds: the ratio of bling buds
c. Ratio of loose leaves and old leaves
d. Only a and b
32. the moisture content (wet basis) applied to the storage and export of cocoa beans is typically around
a. 7 - 7.5 %
b. 12.5 - 13 %
c. 9.5 - 11.5 %
d. 12.5 - 14.5 %
33. Depeding on the quality of black tea (TCVN 1454 - 2013), in combination with their organoleptic
(appearance, brewed water color, flavour…, people can clasify into
a. OP, P, BP, BPS,F and dust tea
b. OP, BOP, FBOP, P, PS, BPS, F and dust tea
c. OP, BOP, FBOP, PS, BPS, F and dust tea
d. OP, BOP, FBOP, P, BPS,F and dust tea
34. Normally, to a good fermentation, how long is recommended to storge cocoa fruit before collecting
beans?
a. 7 days
b. 8 days
c. 9 days
d. all is correct
35. The disavantages of the wet processing method in green coffee beans processing are:
a. Time to dry the cherries may last for several week
b. Uneven quality of the cherries and beans for processing
c. Can not classify the unripe cherries, leaves, stems, soils,...
d. Use a very high quantity of water in processing, high cost equipment system.
36. The water content in the fresh tea leaves accounts for about:
a. 60 - 65 %
b. 65 - 70 %
c. 70 -75 %
d. 75 -80 %
37. Method used to classify and clean finished green coffee beans:
a. sieve systems
b. Color sorting machine
c. Density sorting machine
d. a, b,c
38. The fermentation process of black tea (black/red tea) product is based on:
a. The fermentation of lactic acid bacteria
b. The fermentation of aceticacetic acid bacteria
c. The fermentation of yeast
d. The oxidation of polyphenols
39. The turning activity in fermentation of fresh cocoa beans aims to:
a. Dissipate heat for beans to a homogenous fermentation.
b. Create the condition for lactic acid fermentation
c. Create the condition for aerobic microorganism to ferment beans
d. Create the condition for anaerobic microorganism to ferment the beans
40. For a good quality, the fermentation time for Forastero cocoa beans is uasually for
a. 5 -7 days
b. 6 -8 days
c. 7 -9 days
d. None of above
41. the fementation process of Ôlong tea product is based on
a. The fermentation of lactic acid bacteria
b. The fermentation of aceticacetic acid bacteria
c. The fermentation of yeast
d. The oxidation of polyphenols
42. Depeding on the quality of greengreen tea (TCVN 9740 - 2013 ), in combination with their
organoleptic (appearance, brewed water color, flavour…, people can clasify into
a. OP, P, BP, BPS,F and dust tea
b. OP, BOP, FBOP, P, PS, BPS, F and dust tea
c. OP, BOP, FBOP, PS, BPS, F and dust tea
d. OP, BOP, FBOP, P, BPS,F and dust tea
43. For a good quality, the fermentation time for Criollo cocoa beans is uasually for
a. 5 - 6 days
b. 4 -5 days
c. 3 - 4 days
d. 2 - 3 days
44. Cocoa beans are defined to be good quality (well fermented) ưhen observed under cut-test:
 a. Smooth surface with brown color
b. Opened surface with purple colỏ
c. Opened surface with bron color
d. Smooth surface with purple color
45. What is product obtained after removing the skin of coffee cherry from dry processing method
a. Coffee beans without silver skin
b. Coffee beans without parchment
c. Coffee beeans with silver skin
d. Coffee beans with parchment
46. In Vietnam, the genus of coffee includes a large variety of varieties. Only 3 types: Robusta (coffea
robusta/canephora), Arabica (coffea arabica) and Excelsa (coffea exclesa) have been successfully used
commercially. T
47. In coffee processing, wet processing is more economical (saving capital costs for equipment,
systems, etc.) than dry processing. F
48. Most of the cocoa trees in Vietnam are of the Trinitario variety. This type is a cross between the
Forastero and Criollo varieties. T
49. During fermentation, microorganism activity on cocoa generates heat and ethanol, acetic acid, and
lactic acid nourish. T
50. During cocoa fermentation, Lactic acid bacteria start to work after the temperature increases due to
the growth of yeast. T
51. The main types of dark chocolate, milk and white blood differ in cocoa content, milk, fat, cocoa
butter. T
52. A surface of the cut cocoa bean is purple or white. T
53. During the ripening process that occurs over a period of 7-10 days, cocoa pods can be safely left on
the tree for up to 2 weeks before harvest. T
54. The taste of tea is related to both taste and aroma. Characteristic taste is created by catechins and
amino acids, while aroma is created by essential oils F
55. A feature of wet polishing green coffee beans is the presence of silver scales T
56. Olong tea is fermented, contains less catechins than green tea and contains less theaflavins and
thearubigins than black tea. T
57. Both tea, coffee and cocoa contain varying amounts of caffeine, depending on the product T
58. In the drying stage of cocoa beans, artificial drying using heat generated from coal, wood or diesel,
is strongly recommended. F
59. Supercritical CO2 is formed at a temperature of 31oC and a pressure of 73 atm F
60. The moisture content of cocoa beans for both storage and commercial purposes based on TCVN-
2000 is 14% wb (wet base moisture). F
61. During the production of black tea, catechins are mainly oxidized from the pigments theaflavin and
thearubigin. T
62. The actual division of the cocoa pods is accomplished by various means depending on the location,
including the use of a knife or milling cutter, or sharp with a stick or awl made of wood. T
63. Caffeine is also an antioxidant. T
64. Bitter tea is a product made from tea leaves and buds (Camellia sinensis (L) O.Kuntze). F
65. Visible light is used for quality classification for coffee based on bean color. T
66. About tea quality, tannin contributes/ plays the principle/main/most important/crucial role in
creating the color and flavor (Riêng vế này thì T). Therefore, material for producing black tea needs to
have a high tannin content T
Nếu ghi là nguyên liệu làm trà đen raw materials thì T, nhưng nếu finished black tea thì F.
67. In classification and evaluation of coffee beans, the code R18 (Robusta -16)
means the coffee consists of 90% 16 screen beans & 10% 14 screen beans. F
68. To remove fresh beans, the pod should be broken by blunt objects or a wood
stick to avoid damaging the beans T
69. In the evaluation of raw tea (fresh tea): long buds, large weight and young
buds are considered to be of good quality. The percentage of blind buds spreading
is high, leaves are loose, leaves are full of bad qualities T
70. In coffee, the wet process produces coffee beans of inferior/lesser quality and
uniformity than the dry process F