Exam Focus
- Differentiate fermentable sugars from lactose and other non-fermentables.
- Know fruits, vegetables, herbs, spices, coffee, cocoa, chocolate, and tea as specialty ingredients.
- Recognize historical precedent for non-traditional ingredients.
What to know
Specialty ingredients can add fermentables, sweetness, aroma, color, acidity, spice, roast, or other flavor layers.
Syllabus detail
- Fermentable sugars: corn sugar, dextrose, glucose, candi sugar, honey, molasses, and agave.
- Non-fermentable sugar: lactose.
- Other specialty ingredients: fruits, vegetables, herbs, spices, chili peppers, coffee, cocoa, chocolate, teas, and historically precedented non-traditional ingredients.
Study task
Be ready to explain other ingredients in the context of ingredients and apply it to a realistic Certified Cicerone® service, tasting, brewing, style, or pairing scenario.
Key Terms
- Other ingredients
- Differentiate fermentable sugars from lactose and other non-fermentables.