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  2. DEFINITION Beverage- any liquid that is ingested to quench thirst for nourishment or enjoyment *Alcoholic *Non-alcoholic *Sparkling *Still *Hot *Cold
  3. IMPORTANCE Water - an essential beverage -main ingredient in other beverages *One can live for a several days without food and still survive but not without water.
  5. NON-ALCOHOLIC BEVERAGES THE SEVEN CLASSIFICATION OF NON-ALCOHOLIC BEVERAGES *Water *Milk *Coffee *Tea *Cocoa/chocolate drinks *Soda/soft drinks *Juices
  6. WATER
  7. WATER *Drink six to eight glasses or two liters of water daily. Aerated water- charged with carbonic gas Artesian water- drawn from a confined aquifier Bottled water- placed in a sealed container or packaged and is offered for sale for human consumption as drinking water. Mineral water- obtained from springs Purified water- distilled, deionized, reversed osmosis Distilled water- purified by distillation Sparkling water- carbonation added during bottling process Flavored water- added with fruit flavor from natural fruit oils
  8. WATER Carbonated water- contains carbon dioxide gas *Soft drinks *Sodas *Seltzers Fortified water- bottled water with some vitamins or minerals Hard water- has high amounts of calcium, magnsesium salts, sulfates, and bicarbonates Soft water- has minimal calcium and magnesium salts and more of sodium salts Tonic water- a.k.a. Indian water, carbonated water with some quinine dissolved
  9. MILK
  10. MILK Milk- from the lacteal secretion of the mammary glands of all mammals -the only natural source of nourishment of mammals in early life stage -contains important nutrients needed for growth and development
  11. COFFEE
  12. COFFEE Coffee- world’s most popular beverage after water with over 400 billion cups consumed annually. Coffee bean- from an evergreen tree in a narrow subtropical belt around the world
  13. COFFEE COFFEE GROWING AREAS Latin America and the Caribbean Islands Africa and the Arabian Peninsula Indonesia and Other Countries in SEA MAIN COFFEE GROWING COUNTRIES *Guatemala *Mexico *Ivory Coast *Ethiopia *India *Vietnam *Brazil *Uganda *Indonesia Brazil- world’s largest coffee producer
  14. COFFEE THE ORIGIN OF COFFEE Ethiopia- the origin of coffee -coffee trees were cultivated in monastery gardens 1,000 years ago Mecca, SA- where first coffee houses were opened Philippines- coffee industry began in 1740 -coffee planting was introduced by in Lipa, Batangas, during Spanish regime Kapihan- established institution in the Philippines where discussions on any subject can be made over cups of coffee
  15. COFFEE COFFE VARIETIES Arabica vs. Robusta
  16. COFFEE COFFEE VARIETIES Arabica vs. Robusta ARABICA -was and still grown in Ethiopia -distinguished quality coffee -grown at altitudes of 1200 to 1500 meters above sea level ROBUSTA -less flavor than Arabica -greater productivity -sturdier plant -main variety grown in the Philippines -grown at altitudes of 600 to 1200 meters above sea level
  17. COFFEE COFFEE VARIETIES Arabica vs. Robusta ARABICA -grows only in some specific conditions -caffeine content is 0.9% to 2% -large in size and elongated in shape -more sugar and lipids ROBUSTA -more tolerant of various temperature -yields more beans per acre -caffeine content is 1.7% to 4.0% percent -small in size and round in shape -less sugar and lipids -grainy, harsh and musty in flavor -lacks body
  18. COFFEE COFFEE VARITIES Liberica- a.k.a. barako - the coffee variety that is being promoted as Philippine Coffee -characterized by a very strong pharmacopical taste and flavor -grown at altitudes of 600 meters above sea level COFFEE DESIGNATION Single-origin coffee- coffee beans originate from one country only Blend coffee- coffee beans combined from different geographical areas
  19. COFFEE PREPARATION OF COFFEE BEANS The two processing stages 1st stage- separation of beans from the berries that enclose them through natural fermentation
  20. COFFEE PREPARATION OF COFFEE BEANS 2nd stage- roasting of beans -responsible for bringing out various coffee flavor -beans lose a lot of water, becomes porous and brittle
  22. COFFEE ROASTING STYLE French and Italian roasts- dark, heavy-roasted, almost black in color, strongly flavored coffee American roasts- medium-roasted, neither light not heavy European roasts- 2/3 heavy roasted beans combined with 1/3 medium roasted beans Viennese roasts- 1/3 heavy-roasted beans combined with 2/3 medium- roasted beans
  24. COFFEE MARKET FORMS OF COFFEE Roasted whole coffee- outlined above, either vacuum packed or gas-packed in nitrogen Ground coffee- ground into coarse, medium, or fine then packed the same as roaster whole coffee Soluble or Instant coffee- very popular due to convenience offered Two types: Spray dried- powder form Freeze dries- granule form
  25. COFFEE MARKET FORMS OF COFFEE Three-in-One coffee- soluble coffee with sugar and cream in a packet Decaffeinated coffee- caffeine is extracted from coffee beans by using a solvent, Swiss water method, or the carbon dioxide method Canned coffee- ready-to-drink coffee sold in an aluminum can
  27. COFFEE BREWING COFFEE Brewing coffee may be done by the drip, steep, or percolator method. General pointers to keep in mind: 1. Be sure the coffee container has no sediments of old brewed coffee. 2. Start with fresh, cold water to make coffee. It is preferrable to use purified water. 3. If using the manual drip method, let the water come to a full boil; then take the kettle off the heat and pause for a moment before pouring the water into the coffee. The flavor compounds in coffee that taste best are released by water at less-than-boiling temperatures; 91 to 96 °C is optimal.
  28. COFFEE BREWING COFFEE 4. If using an automatic drip coffeemaker, do not leave coffee on the warming plate-it will develop a bitter, burnt taste. Transfer the coffee to an airtight thermal carafe to keep it warm. 5. Regarding filters, for sediment-free coffee, paper filters are best, but some people prefer using fine-mesh gold-plated filters. These last a long time and, also allow some sediment and flavorful oils to seep into the coffee, adding a character that some people enjoy.
  30. COFFEE SPECIALTY COFFEES Espresso- Italian origin -hearty and intense flavor -served in demitasse cups Caffe latte- one part brewed espresso to three parts steamed milk with foam on top -served in a latte bowl or a tall glass mug
  31. COFFEE SPECIALTY COFFEES Cappuccino- equal parts brewed espresso, steamed milk, and froth - more intense flavor than latte - usually served with sugar Iced coffee- strong brewed coffee with ice Flavored coffee- coffee combined with various flavors such as fruits, liqueur, cinnamon or vanilla beans Turkish coffee- strong brewed coffee from finely ground beans and sweetened
  32. COFFEE SELECTING COFFEE *Select recently roasted coffee beans that is stored in an air-tight container for powerful flavor. GRINDING COFFEE *Grind the coffee only for immediate brewing. Drip brewing- ground consistency should be similar to granulated sugar French press- extremely coarse ground Espresso- extremely fine ground
  33. COFFEE STORING COFFEE *Store coffee in a clean, dry, airtight container in a cool, dark place. Buy in small batches, but if in quantity or bulk buying it is best to store in several airtight containers
  34. TEA
  35. TEA THE ORIGIN OF TEA Ancient China- Shen Nung in 3000BC (5000 years ago) The first definitive book of tea- written by Lu Yu in 800AD entitled “Ch’a Ching” Japan- Buddhist priest Yeisei brought first tea seeds to Japan -Yeisei is the “Father of Tea” in Japan Europe- tea was introduced to Europe in the 17th century England- where the first tea house was opened in 1640
  36. TEA TEA GROWING AREAS Tea bush- where tea is derived from grows well in the tropical and sub- tropical regions THE PRINCIPAL PRODUCERS OF TEA *China *Sri Lanka *India *Kenya *Japan *Planting tea bush in high altitudes and partly shaded by trees yield fewer leaves but are finer in quality.
  38. TEA KINDS OF TEA Camellia sinesis- the evergreen tea plant native of China -gives rise to 3,000 varieties of tea worldwide The camellia sinesis can be classified into six basig categories: *White *Green *Oolong *Black *Pu-erh *Flavored
  39. TEA KINDS OF TEA White tea- rarest tea type -liquor is colorless -delicate flavor with a subtle, slightly sweet flavor and a mellow creamy or nutty quality Green tea- greenish to yellow in color -grassy, astringent quality reminiscent of the fresh leaves
  40. TEA KINDS OF TEA Oolong tea- “the champagne of teas” -finest tea, therefore most expensive -liquor is pale yellow -floral, fruity quality, reminiscent of peaches, hint of smoke Black tea- a.k.a red tea -the most common tea type -reddish-brown color -hearty and assertive flavor
  41. TEA KINDS OF TEA Pu-erh tea- a type of Chinese black tea -soil-like earthy flavor -for medicinal purpose; a powerful digestive aid Flavored tea- tea with added flavor (oils, herbs, spices fruit, flower) Blends- combination of various tea types from various sources -English breakfast, Earl Grey Herbal teas/Tisanes- teas infused with herb by steeping herb in hot water -Chamomile, peppermint, banaba, sambong, ampalaya
  42. TEA KINDS OF TEA Iced tea- teas with flavors such as lemon, raspberry, etc. added with ice Instant tea- made by brewing tea and evaporating the water just as instant coffee is made Canned and bottled tea- ready to drink, varieties of flavor
  44. TEA BREWING TEA 1. Start with a preheated pot or cup (simply fill your teapot or cup with very hot water and let it stand for a moment). 2. Use fresh cold water. In areas with poor tap water, use bottled or filtered water. Let the tap water run for a few seconds until it is quite cold. 3. Bring water to a rolling boil. Pour boiling water on tea leaves or tea bag. 4. Brew 3 to 5 minutes. For green teas, water should be a bit cold, and steep for 1 to 3 minutes only.
  46. CHOCOLATE DRINK CACAO TREE Cacahuaquchtl- cacao tree from which chocolate is derived CACAO TREE GROWING AREAS *South and Central America *West Africa *Asia
  48. CHOCOLATE DRINK CHOCOLATE VARIOUS FORMS Cocoa-powdered chocolate- 50% fat or cocoa butter extracted Bitter chocolate- solid/plastic mass from grinding cocoa nibs -50% cocoa butter Breakfast cocoa- contains not less than 22% cocoa fat Sweet milk cocoa- breakfast cocoa mixed with sugar -40% cocoa, 60% sugar
  49. CHOCOLATE DRINK CHOCOLATE VARIOUS FORMS Sweet milk cocoa- breakfast cocoa ground with sugar to which 12% whole milk solids is added Instant cocoa- combination of cocoa, chocolate, powdered skim milk, and sugar Dutch cocoa- powder solubility improved because it is alkali treated -preferred by some bakers
  51. CHOCOLATE DRINK PREPARATION OF CHOCOLATE/COCOA 1. Cocoa will lump if put directly into a hot liquid because of its high starch content, however, chocolate may easily blend in hot liquid because of its fat content. 2. The starch in cocoa must be thoroughly cooked to insure a smooth product. Boil the mixture gently for five minutes. 3. When using chocolate instead of cocoa, the chocolate should be melted first before cooking.
  52. CHOCOLATE DRINK PREPARATION OF CHOCOLATE/COCOA 4. Minimize scum formation by covering the pan or beating the cocoa-milk mixture to a light foam. 5. High temperature, which may scorch the milk and chocolate, should be avoided. Marshmallow or whipped cream may be added to the cocoa for variety and added taste.
  54. SOFT DRINKS Soft drinks- carbonated synthetic drink -made with pure carbonated water, sugars, acids, natural or synthetic flavoring and coloring -contain carbonic acid formed from the added carbon dioxide that gives the “sparkling” mouthfeel, flavor, and bite
  55. SOFT DRINKS SOFT DRINK INGEDIENTS Soft drink Flavors Color Sugar (%) Edible Acid CO2 (Volume of gas) Cola Kola nut extract, lime oil, spice oils, caffeine Caramel 11-13 Phosphoric 3.5 Orange Oil of orange and orange juice Sunset yellow FCF with some Tartrazine 12-14 Citric 1.5-2.5
  57. ENERGY, SPORTS AND HEALTH DRINK *This type of drinks contains electrolytes – the substances that control osmosis in the body and help maintain the acid-base balance required for normal cellular activities. Isotonic- quickly replaces fluids lost by sweating -supplies a boost of carbohydrates Hypotonic- quickly replaces fluids lost -best for low-perspiration athletes Hypertonic- supplements daily carbohydrate intake normally after exercise to top glycogen stores -for long distance runners
  59. FRUIT JUICE, NECTAR AND FRUIT DRINKS Fruit juice- legally defined as juicy extract from fruits -filtered or unfiltered, sweetened or unsweetened Fruit drink- fruit juice added with water Nectar- fruit juice with water and added sugar Concentrate- water is removed from fruit juice Philippine fruit juice drink *Kalamansi *Dalandan *Guyabano
  60. FRUIT JUICE, NECTAR AND FRUIT DRINKS Standards of quality for fruit juices either processed or fresh are the following: Appearance- attractive color characteristic of the fruit; for juice, it must be smooth with no pulp particles; for nectar, it must have pulp particles Flavor- fruity flavor Aroma- full aroma of the fruit Nutrition- sufficient in vitamins and minerals Temperature- ice cold
  62. FRUIT JUICE, NECTAR AND FRUIT DRINKS PREPARATION OF FRUIT JUICES *Fruit juices are best served when they are ice cold. *A fruit may be served alone or in combination with other fruit juices. Combine with careful consideration in regard to color and flavor. *Choose fruit juices that complement and not conflict with each other.
  64. VEGETABLE JUICE AND DRINKS Carrot juice- extracted from grated or blended carrots
  66. ALCOHOLIC BEVERAGES FOUR CATEGORIES OF ALCOHOLIC BEVERAGES: Fermented beverages Distilled beverages Compounds spirits Other alcoholic beverages
  67. ALCOHOLIC BEVERAGES FERMENTED BEVERAGES Brews -beer -cider -perry Wines -natural/still -sparkling -fortified -aromatic
  68. ALCOHOLIC BEVERAGES DISTILLED BEVERAGES Brandy Rum Tequila and Mezcal Voldka Whisky/Whiskey
  69. ALCOHOLIC BEVERAGES COMPOUNDED SPIRITS Gin Liqueur/Cordial OTHER ALCOHOLIC BEVERAGES Acquavit Bitters Cachaca Tuba, basi, lambanog, and tapuy
  71. ALCOHOLIC BEVERAGES WINE AND FRUIT WINES Wine- alcoholic drinks from any fruit, contains sufficient fermentable carbohydrate -can be made from strawberry, gooseberry, peach, mango, santol -alcohol contain ranges from 10-18%
  72. ALCOHOLIC BEVERAGES CLASSIFICATION OF WINES FROM CHEMICAL COMPOSITION Dry wine- small amount of sugar -served during meal; neither sweet nor heavy Sweet wine- with discernible amount of unfermented sugar Sparkling wine- effervesces when bottle is opened -Champagne Fortified wine- added with more alcohol -alcohol content is 15%-18% -Sherry, Madeira, Marsala and Port
  73. ALCOHOLIC BEVERAGES Malt liquor- produced by fermentation of cereal like barley malt or a mixture of malt and rye CLASSIFICATION OF MALT BEVERAGES Beer- light colored brew -fermented from cereals and malt and flavored with hops
  74. ALCOHOLIC BEVERAGES Types of beer: Pale/Pilsen/Pilsner- pale gold colored beer with slight bitter taste Lager- has lower alcohol content than ale Cervesa Negra- dark colored beer Draft- contained in sterilized stainless-steel barrel
  75. ALCOHOLIC BEVERAGES Ale- made with top yeast instead of bottom yeast employed for beer Porter or stout- full-bodied, dark sweet rich brew Distilled liquors or spirits- distillates from fruits or wine, or from grains or starch solutions, or from a mixture of fruits and grains or from other aromatic substances
  77. ALCOHOLIC BEVERAGES DISTILLED LIQOURS Brandy- spirit distilled from the fermented grape juice, or apples, peaches, plums -30 to 50% alcohol Cognac- brandy distilled from wine Armagnac- brandy produced from continuous operations of the original and redistillation systems Gin- colorless, contains 40 to 50% alcohol -flavors come from added essential oils
  78. ALCOHOLIC BEVERAGES DISTILLED LIQOURS Rum- distillate from fermented sugarcane juice, syrup or molasses Vodka- a Russian liquor distilled from fermented wheat rye or potatoes Whiskey- distilled product from grain mash sccaharified and fermented by special distiller’s yeast Bourbon- made from corn, sometimes rye and malt Rye- made from a mixture of rye or barley malt Scotch- made from barley
  80. NON-ALCOHOLIC COCONUT BEVERAGES Coconut water- formed during the 3rd month of coconut to its maximum at the 8th month -dranked directly or processed to carbonated, non-carbonated, concentrates -primarily composed of sugars and minerals Buko juice- made from 7th month old coconuts
  81. ALCOHOLIC BEVERAGES Toddy (tuba)- sweet fermented coconut sap -obtained from tapping the young flowering spathe of coconut palm -short shelf life unless added with bark to increase alcohol content Lambanog- from distillation of tuba fermented in an earthen jar or plastic container -alcohol content higher than tuba
  82. ALCOHOLIC BEVERAGES Coconut champagne- prepared by transferring wine, formed from fermenting coconut water, to a clean container adding champagne yeast, and stand for at least six months Wine (bahalina)- made from continuous transfer of freshly collected tuba until it becomes clear -buried in the ground for 7 weeks to a year