CTION A (20 MARKS)

Question 1
(i) List and give the difference between the three most important alcoholic
beverages. (3 marks)

Beer: A fermented beverage made from malted grains, hops, and water.
Wine: An alcoholic drink made from fermented grapes or other fruits.
Spirits: Distilled alcoholic beverages such as whiskey, vodka, and rum.
Differences:

Production Method: Beer is brewed, wine is fermented, and spirits are distilled.
Alcohol Content: Spirits have a higher alcohol content compared to beer and wine.
Ingredients: Beer primarily uses grains, wine uses fruits, and spirits can use various
ingredients.
(ii) Outline three chemical compositions in beer and state each of their uses. (6
marks)

Ethanol: Provides the alcoholic content and affects flavor and body.
Carbon Dioxide (CO2): Creates carbonation and contributes to mouthfeel.
Hops Oils: Provide aroma and bitterness, balancing the sweetness of malt.
(iii) State three factors that determine tea grading. (3 marks)

Leaf Size: Larger leaves typically indicate higher quality.

Color: The color of the leaves can indicate freshness and quality.
Aroma: A strong, pleasant aroma indicates better quality tea.
(iv) Giving examples, differentiate between carbonated and non-carbonated
beverages. (4 marks)

Carbonated Beverages: Contain dissolved carbon dioxide (e.g., soda, sparkling

water).
Non-Carbonated Beverages: Do not contain bubbles (e.g., juice, still water).
Difference: Carbonated beverages are fizzy and have a distinct mouthfeel, while
non-carbonated beverages are smooth.

(v) Differentiate between wet and dry methods of coffee processing. (4 marks)

Wet Processing: Involves fermentation and washing of coffee cherries, resulting in a

cleaner flavor.
Dry Processing: Involves drying the whole cherry in the sun, leading to a fuller body
and fruity flavors.
SECTION B (40 MARKS)
Question 2
(i) Differentiate between wilting and fermentation of tea leaves. (4 marks)

Wilting: The process of reducing moisture content in fresh tea leaves to prepare
them for further processing.
Fermentation: A biochemical process that converts sugars in the leaves into alcohol
and acids, affecting flavor and color.
(ii) Name and briefly explain THREE different products of tea leaves. (6 marks)

Black Tea: Fully oxidized leaves, known for a strong flavor.

Green Tea: Unoxidized leaves, retaining a fresh and grassy flavor.
Oolong Tea: Partially oxidized, offering a balance between black and green tea
flavors.
(iii) Discuss the manufacturing steps of black tea. (10 marks)

Withering: Reduces moisture content.

Rolling: Breaks the cell walls to release enzymes.
Oxidation: Leaves are exposed to air, which darkens the color and develops flavor.
Firing: Stops oxidation and dries the leaves.
Grading: Sorting leaves based on size and quality.
Question 3
(i) Distinguish between ale and lager beers. (2 marks)
Ale: Fermented with top-fermenting yeast at warmer temperatures, resulting in a
fruity flavor.
Lager: Fermented with bottom-fermenting yeast at cooler temperatures, producing
a clean and crisp taste.
(ii) Describe processing of barley into malt to be used as raw material for
manufacturing beer. (10 marks)

Steeping: Barley grains are soaked in water to initiate germination.

Germination: Grains sprout, activating enzymes that convert starches to sugars.
Kilning: Germinated grains are dried to stop germination and develop flavor.
Milling: Dried malt is ground into grist for brewing.
(iii) You are employed in the production line of East Africa Breweries Limited; explain
the steps you would take to ensure quality control of the beers. (8 marks)

Raw Material Inspection: Check quality of grains, hops, and water.

Monitoring Fermentation: Regularly check temperature and gravity.
Sensory Evaluation: Conduct taste tests for flavor consistency.
Laboratory Testing: Analyze chemical composition and microbiological safety.
Final Product Testing: Ensure packaging meets quality standards.
Question 4
(i) For your school project, you are tasked with producing wine from alternative
fruits readily available in the Kenyan market. State two fruits that you would use in
place of grapes. (2 marks)

Pineapple
Mango
(ii) Describe the following processes of wine making:

a. Ageing in oak wood barrels (6 marks)

Adds complexity and flavor to wine through interaction with wood.

Allows for micro-oxygenation, softening tannins.
b. Malolactic fermentation/secondary fermentation (6 marks)

Converts sharp malic acid into softer lactic acid, enhancing mouthfeel.
Adds buttery flavors, particularly in Chardonnay.
c. Racking (6 marks)

The process of transferring wine from one vessel to another to separate from
sediment.
Helps clarify the wine and improve flavor.
Question 5
(i) Using a flow diagram, discuss the secondary processing steps of coffee. (10
marks)
(Note: A flow diagram cannot be provided in text.)

Pulping
Fermentation
Washing
Drying
Hulling
(ii) Describe coffee roasting and indicate the degree of roasting and the changes
that occur in the coffee beans. (10 marks)

Light Roast: Retains original flavors, more acidic.

Medium Roast: Balanced flavor, acidity, and body.
Dark Roast: Bold flavors, less acidity, oils emerge on the surface.
Changes During Roasting:

Color changes from green to brown.

Development of oils and aroma compounds.
Creation of flavor complexity as sugars caramelize.
Question 6
(i) Explain FOUR functions of hops in beer. (4 marks)

Bitterness: Balances the sweetness of malt.

Aroma: Contributes floral and citrus notes.
Preservation: Antimicrobial properties extend shelf life.
Stability: Helps maintain the stability of beer.
(ii) Discuss the steps involved in chocolate production. (10 marks)

Harvesting: Cacao pods are picked and opened.

Fermentation: Beans are fermented to develop flavor.
Drying: Beans are dried to reduce moisture content.
Roasting: Enhances flavor and aroma.
Winnowing: Removal of shells from the beans.
Grinding: Beans are ground into chocolate liquor.
Conching: Smoothens the chocolate by continuous mixing.
Tempering: Stabilizes the chocolate for a glossy finish.
(iii) As a production manager of an Alcoholic Beverage Company in Kenya, discuss
what is fermentation and state TWO advantages of using fermentation over
chemical synthesis. (6 marks)

Fermentation: A metabolic process where microorganisms convert sugars into

alcohol and acids.
Advantages:

Natural Process: Fermentation utilizes naturally occurring microorganisms, making it

more environmentally friendly.
Flavor Complexity: Fermentation can produce a wide range of flavors and aromas
not achievable through chemical synthesis.
This structured answer sheet should help in organizing responses for the exam
effectively.
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SECTION A (20 MARKS)

Answers:

(i) The three most important alcoholic beverages are beer, wine, and spirits. The
differences between them are:

Beer is fermented from malted barley or other grains, while wine is fermented from
grapes, and spirits are distilled from fermented products such as grains, fruits, or
vegetables.
Beer typically contains 3-6% alcohol by volume, while wine contains 9-15%, and
spirits can contain 40-95%.
Beer has a hazy appearance and a foamy head, while wine is clear and has a
smooth texture, and spirits are usually colorless and have a strong, distinctive
flavor.
(ii) Three chemical compositions in beer and their uses are:

Alcohol: It is the primary intoxicating ingredient in beer and is produced by yeast

during fermentation. It contributes to the flavor, aroma, and mouthfeel of the beer.
Carbon dioxide: It is produced during fermentation and contributes to the
carbonation and effervescence of the beer.
Hops: They are added during the brewing process to impart bitterness, flavor, and
aroma to the beer.
(iii) Three factors that determine tea grading are:

Size of the tea leaves: The larger the tea leaves, the higher the grade.
Appearance of the tea leaves: The more uniform and well-twisted the tea leaves,
the higher the grade.
Color of the tea leaves: The greener the tea leaves, the higher the grade.
(iv) The differences between carbonated and non-carbonated beverages are:

Carbonated beverages contain carbon dioxide gas, which gives them a fizzy or
bubbly texture, while non-carbonated beverages do not contain carbon dioxide and
are flat.
Carbonated beverages are usually served cold, while non-carbonated beverages
can be served cold or hot.
Carbonated beverages include soda, sparkling water, and beer, while non-
carbonated beverages include juice, milk, and tea.
(v) The differences between wet and dry methods of coffee processing are:

Wet processing involves removing the pulp from the coffee cherries and fermenting
the beans in water for 24-48 hours, while dry processing involves drying the entire
coffee cherries in the sun for 7-10 days.
Wet processing produces a cleaner and more consistent flavor profile, while dry
processing produces a fruitier and more complex flavor profile.
Wet processing is more labor-intensive and requires more water and energy, while
dry processing is less labor-intensive and requires less water and energy.
SECTION B (40 MARKS)

Answer any two questions in this section.

Question 2

(i) Wilting and fermentation of tea leaves are two different stages in the processing
of tea leaves. Wilting involves exposing the tea leaves to heat and moisture to
soften them and make them more pliable, while fermentation involves allowing the
tea leaves to oxidize and develop their flavor and aroma.

(ii) Three different products of tea leaves are:

Black tea: It is fully fermented and has a strong and robust flavor.
Green tea: It is unfermented and has a light and refreshing flavor.
Oolong tea: It is partially fermented and has a complex and floral flavor.
(iii) The manufacturing steps of black tea are:

Withering: The tea leaves are spread out in a thin layer and exposed to warm air to
reduce their moisture content.
Rolling: The tea leaves are rolled and twisted to break their cell walls and release
their juices.
Fermentation: The tea leaves are allowed to oxidize and develop their flavor and
aroma.
Drying: The tea leaves are heated to stop the fermentation process and preserve
their flavor and aroma.
Question 3

(i) Ale and lager beers are two different styles of beer. The differences between
them are:

Ale is fermented at a higher temperature (15-20°C) and with a top-fermenting

yeast, while lager is fermented at a lower temperature (7-12°C) and with a bottom-
fermenting yeast.
Ale has a fruitier and more complex flavor, while lager has a cleaner and more crisp
flavor.
Ale is usually served at a warmer temperature (10-15°C), while lager is usually
served at a cooler temperature (4-7°C).
(ii) Processing of barley into malt involves the following steps:

Steeping: The barley is soaked in water to start the germination process.

Germination: The barley is allowed to sprout and develop enzymes that convert its
starches into sugars.
Kilning: The barley is dried and heated to stop the germination process and
preserve its enzymes and flavor.
Milling: The malt is ground into a coarse flour called grist.
(iii) To ensure quality control of the beers at East Africa Breweries Limited, the
following steps can be taken:
Regular testing and monitoring of the raw materials, such as malt, hops, and water,
to ensure their quality and consistency.
Regular testing and monitoring of the brewing process, such as the mashing,
boiling, and fermentation, to ensure their efficiency and consistency.
Regular testing and monitoring of the final product, such as the alcohol content,
color, and flavor, to ensure their quality and consistency.
Question 4

(i) Two fruits that can be used in place of grapes to produce wine are passion fruit
and pineapple.

(ii) The following processes of wine making are:

a. Ageing in oak wood barrels: It involves storing the wine in oak barrels for a period
of time to impart flavor and aroma to the wine. The oak barrels can also help to
soften the tannins and stabilize the color of the wine.

b. Malolactic fermentation/secondary fermentation: It involves converting the malic

acid in the wine into lactic acid, which gives the wine a softer and creamier texture.
This process can also help to reduce the acidity and improve the stability of the
wine.

c. Racking: It involves transferring the wine from one container to another to

remove the sediments and impurities that have settled at the bottom. This process
can also help to clarify and stabilize the wine.

Question 5

(i) The secondary processing steps of coffee are:

Sorting: The coffee beans are sorted by size, color, and density to ensure their
quality and consistency.
Roasting: The coffee beans are heated to develop their flavor and aroma.
Grinding: The coffee beans are ground into a fine or coarse powder depending on
the brewing method.
Packaging: The coffee is packed in bags, cans, or pouches to protect its flavor and
aroma.
(ii) Coffee roasting involves heating the coffee beans to a high temperature (180-
240°C) to develop their flavor and aroma. The degree of roasting can vary from light
to dark, depending on the desired flavor profile. During roasting, the coffee beans
undergo several changes, such as:

Water evaporation: The moisture content of the coffee beans decreases, which
makes them lighter and crispier.
Chemical reactions: The sugars, acids, and amino acids in the coffee beans react
with each other, which produces various flavor and aroma compounds.
Color change: The coffee beans change from green to yellow to brown, depending
on the degree of roasting.
Question 6

(i) Four functions of hops in beer are:

Bitterness: Hops contribute to the bitterness of the beer, which balances the
sweetness of the malt.
Flavor: Hops contribute to the flavor of the beer, which can vary from floral, spicy,
citrus, or tropical, depending on the variety and the brewing method.
Aroma: Hops contribute to the aroma of the beer, which can enhance its sensory
appeal and complexity.
Preservation: Hops have antimicrobial properties, which can help to preserve the
beer and prevent spoilage.
(ii) The steps involved in chocolate production are:

Fermentation: The cocoa beans are fermented for 2-7 days to develop their flavor
and aroma.
Drying: The cocoa beans are dried for 5-14 days to reduce their moisture content
and preserve their quality.
Roasting: The cocoa beans are roasted for 30-60 minutes to develop their flavor and
aroma.
Grinding: The cocoa beans
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Answer Sheet

SECTION A (20 MARKS)

Question 1

(i) List and give the difference between the three most important alcoholic
beverages.

Beer: Made from fermented barley, hops, and water. Typically 4-6% ABV.
Wine: Made from fermented grapes or other fruits. Typically 8-14% ABV.
Spirits: Made from distilled fermented grains, fruits, or vegetables. Typically 35-50%
ABV.
(3 marks)

(ii) Outline three chemical compositions in beer and state each of their uses.

Maltose: A sugar that serves as a source of energy for yeast during fermentation.
Alpha-Acids: Compounds found in hops that contribute to beer's bitterness and
flavor.
Isohumulones: Compounds found in hops that contribute to beer's bitterness and
stability.
(6 marks)

(iii) State three factors that determine tea grading.

Leaf size and shape
Color and aroma
Region of origin
(3 marks)

(iv) Giving examples, differentiate between carbonated and non-carbonated

beverages.

Carbonated beverages: Contain dissolved carbon dioxide gas, e.g., soda, beer, and
sparkling water.
Non-carbonated beverages: Do not contain dissolved carbon dioxide gas, e.g., juice,
milk, and tea.
(4 marks)

(v) Differentiate between wet and dry methods of coffee processing.

Wet method: Coffee cherries are soaked in water to remove the outer skin and pulp
before drying.
Dry method: Coffee cherries are dried in their fruit, and then the outer skin and pulp
are removed.
(4 marks)

SECTION B (40 MARKS)

Question 2

(i) Differentiate between wilting and fermentation of tea leaves.

Wilting: The process of allowing tea leaves to soften and become pliable, either by
rolling or spreading them out.
Fermentation: The process of allowing tea leaves to react with oxygen, which
changes the flavor and aroma.
(4 marks)

(ii) Name and briefly explain THREE different products of tea leaves.

Black tea: Fermented tea leaves that have been allowed to oxidize, resulting in a
strong flavor and dark color.
Green tea: Steamed or pan-fried tea leaves that have not been allowed to oxidize,
resulting in a light flavor and green color.
Oolong tea: Partially fermented tea leaves that have been allowed to oxidize for a
shorter period, resulting in a complex flavor and partially dark color.
(6 marks)

(iii) Discuss the manufacturing steps of black tea.

Withering: Tea leaves are spread out to soften and become pliable.
Rolling: Tea leaves are rolled to release the enzymes that cause fermentation.
Fermentation: Tea leaves are allowed to react with oxygen, which changes the flavor
and aroma.
Firing: Tea leaves are heated to stop the fermentation process and dry out the
leaves.
Sorting and packaging: Tea leaves are sorted by size and packaged for distribution.
(10 marks)

Question 3

(i) Distinguish between ale and lager beers.

Ale: Fermented at warmer temperatures (15-20°C) with top-fermenting yeast,

resulting in a fruitier flavor and cloudier appearance.
Lager: Fermented at cooler temperatures (5-15°C) with bottom-fermenting yeast,
resulting in a crisper flavor and clearer appearance.
(2 marks)

(ii) Describe processing of barley into malt to be used as raw material for
manufacturing beer.

Steeping: Barley grains are soaked in water to activate enzymes.

Germination: Barley grains are allowed to sprout, which converts starches into
fermentable sugars.
Kilning: Barley grains are dried in a kiln to stop the germination process.
Milling: Barley grains are crushed into a coarse flour.
(10 marks)

(iii) You are employed in the production line of East Africa Breweries Limited; explain
the steps you would take to ensure quality control of the beers.

Monitor raw material quality: Ensure that barley, hops, and water meet quality
standards.
Control brewing temperatures: Ensure that brewing temperatures are within the
optimal range for fermentation.
Monitor fermentation: Ensure that fermentation is proceeding as expected and that
the beer is within the optimal specific gravity range.
Taste and test: Regularly taste and test the beer to ensure that it meets quality
standards.
(8 marks)

Question 4

(i) For your school project, you are tasked with producing wine from alternative
fruits readily available in the Kenyan market. State two fruits that you would use in
place of grapes.

Mangoes
Pineapples
(2 marks)

(ii) Describe the following processes of wine making:

a. Ageing in oak wood barrels

Oak wood barrels impart flavors and aromas to the wine, such as vanilla and oak.
The barrels allow the wine to breathe and undergo a slow oxidation process.
(6 marks)

b. Malolactic fermentation/secondary fermentation

A type of fermentation that occurs after the primary fermentation, during which
lactic acid bacteria convert malic acid into lactic acid.
This process can improve the flavor and texture of the wine.
(6 marks)

c. Racking

The process of transferring wine from one barrel to another, leaving behind
sediment and impurities.
This process helps to clarify and stabilize the wine.
(6 marks)

Question 5

(i) Using a flow diagram, discuss the secondary processing steps of coffee.

Pulping: Coffee cherries are processed to remove the outer skin and pulp.
Fermentation: Coffee beans are allowed to react with oxygen, which breaks down
the mucilage.
Washing: Coffee beans are washed to remove any remaining pulp and mucilage.
Drying: Coffee beans are dried to a moisture level of around 11%.
Hulling: Coffee beans are hulled to remove the parchment layer.
Sorting and grading: Coffee beans are sorted and graded by size and quality.
(10 marks)

(ii) Describe coffee roasting and indicate the degree of roasting and the changes
that occur in the coffee beans.

Roasting: The process of heating coffee beans to bring out the desired flavors and
aromas.
Light roasts: Beans are roasted to an internal temperature of around 200°C,
resulting in a light flavor and light brown color.
Medium roasts: Beans are roasted to an internal temperature of around 220°C,
resulting in a balanced flavor and medium brown color.
Dark roasts: Beans are roasted to an internal temperature of around 240°C,
resulting in a strong flavor and dark brown color.
(10 marks)

Question 6

(i) Explain FOUR functions of hops in beer.

Bittering: Hops contribute to the bitterness of the beer, which balances out the
sweetness.
Flavoring: Hops contribute to the flavor of the beer, with different varieties
imparting different flavors.
Aroma: Hops contribute to the aroma of the beer, with different varieties imparting
different aromas.
Stabilizing: Hops help to stabilize the beer by preventing the growth of bacteria and
other microorganisms.
(4 marks)
(ii) Discuss the steps involved in chocolate production.

Harvesting: Cacao pods are harvested from the cacao tree.

Fermentation: Cacao beans are fermented to develop the flavor and aroma.
Drying: Cacao beans are dried to a moisture level of around 7%.
Roasting: Cacao beans are roasted to bring out the flavor and aroma.
Winnowing: Cacao beans are cracked and separated from the shells.
Grinding: Cacao beans are ground into a fine paste called chocolate liquor.
Conching: Chocolate liquor is mixed with sugar, milk, and other ingredients and
then conched, which involves agitating and aerating the mixture to develop the
flavor and texture.
(10 marks)

(iii) As a production manager of an Alcoholic Beverage Company in Kenya, discuss

what is fermentation and state TWO advantages of using fermentation over
chemical synthesis.

Fermentation: The process by which microorganisms convert sugars into alcohol and
carbon dioxide.
Advantage 1: Fermentation produces a more natural and authentic flavor and
aroma.
Advantage 2: Fermentation is a more environmentally friendly process, as it
produces fewer waste products and requires less energy.
(6 marks)