BEVERAGESTYPES and SOURCES

BEVERAGES

Water and various forms of beverages play an important role in any meal!

DEFINITION

** ANY DRINK, WATER BEING THE MAIN NATURAL FORM

** MAY BE ALCOHOLIC AND NON-ALCOHOLIC

NON- ALCOHOLIC DRINKS

I. MILKII. FRUIT AND VEGETABLE JUICES AND NECTARS

III. COFFEEIV. TEAV. CHOCOLATEVI. SYNTHETIC DRINKS

I.MILK

• Is the whole, fresh, and clean lacteal secretion of the mammary glands

FORMS1. Condensed or sweetened-has 40% sugar by

weight2. Dried Full cream milk-has 25% butter fat3. Evaporated Full cream milk- 50-60%

waterless,has less 9% butter fat

4. Filled Milk-skim milk plus plant oils5. Homogenized Milk- mechanically

treated to reduce the size of fat globules

6. Malted Milk- dried milk with barley malt,wheat flour, salts

7.Pasteurized Milk- heated to 63C for not <30min

8. Recombined Milk- skim milk with butter oil, less 50-60% water

9. Reconstituted Milk-remade from milk powder,frozen milk, evap milk + butter oil

10. Skim Milk- has <1% butterfat

II.FRUIT AND VEGETABLE JUICES AND NECTARS

FRUIT NECTAR Juice as well as the pulp of fruits,

water, sugar syrupFRUIT JUICEFiltered juice of the fruit, may be

sweetened and unsweetened

STANDARDS OF HIGH QUALITY FOR FRUIT JUICES

APPEARANCE -attractive color of the fruit, juice has no

pulp, nectar should have pulp FLAVOR - characteristic of the flavor of the fruitAROMA TEMPERATURE -preferably ice cold

COMMON FRUITS• MANGO• PINEAPPLE• LEMONS AND

ORANGES• GUAYABANO• AVOCADO

COMMON VEGETABLES

• TOMATOES• CARROTS• GINGER

PROCESSING OF JUICES

cannedBottledFrozenConcentratedDehydrated** Ripe fruits are preferred, usually cut up before

extracted or put in a blender to make a puree. Processing must be in a sterile container and hygiene should be strictly followed

III.COFFEE

• Coffee comes from the oval beans of the Coffee arabica which is roasted, ground, and extracted using boiling water to produce a dark, aromatic drink

TYPES OF COFFEE

1. Decaffeinated- caffeine is removed by treating with ethylene dichloride

2. Espresso- pulverized coffee is filtered; steam and hot water is made to pass through the coffee resulting in a very black and strong drink

3. Instant or Soluble- coffee concentrate is spray-dried

4. Coffee substitutes-parched cereals that resemble the flavor of coffee due to caramelization and roasting

IV. TEA

• Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world.It has a cooling, slightly bitter, astringent flavour which many people enjoy.

FORMS OF TEA

1. Black- Leaves are fermented to produce the full mellow flavor, and fragrance, reddish

2. Green- Leaves are steamed to destroy enzymes and prevent fermentation to produce a pale gold sparkling tea

3. Oolong- slightly fermented leaves to produce a light amber tea

Herbal- infusions of fruit or herbs made without the tea plant, such as rosehip tea, chamomile tea or rooibos tea

VI. SYNTHETIC DRINKS

1. Carbonated- --have pure carbonated water,sugar, citric

acid, natural or synthetic coloring and flavoring

2. Non-carbonated--fruit-flavored drinks which come as

powdered, concentrated, ready to drink

BENEFITS OF TEA

• Tea contains a large number of potentially bioactive chemicals, including flavinoids, amino acids, vitamins, caffeine and several polysaccharides, and a variety of health effects have been proposed and investigated.[It has been suggested that green and black tea may protect against cancer,[though the catechins found in green tea are thought to be more effective in preventing certain obesity-related cancers such as liver and colorectal while both green and black tea may protect against cardiovascular disease

V. CHOCOLATE

• Chocolate comes from the ground roasted seeds of Theobroma cacao

VARIOUS FORMS OF CHOCOLATE

1. Cocoa- powdered form, 50% butter fat is removed

2. Bitter Chocolate- solid mass, contains 50% butterfat, molded inns quares/tablets

3. Breakfast cocoa- contains <22% cocoa fat4. Sweet cocoa-40% breakfast cocoa with 60% sugar5. Sweet milk cocoa- cocoa,sugar and 12% whole

milk6. Indstant cocoa- spray dried or vaccuum dried

TYPES OF SYNTHETIC DRINKS

1. Cola drinks- has cola bean extract +3-4mg caffeine

2. Fruit-flavored- has with essences of fruits3. Ginger ale- flavored with ginger and Light

syrup4. Root beer- flavored with oil of sassafaras and

oil of wintergreen5. Sarsaparilla- has sarsaparilla extract

ALCOHOLIC BEVERAGES

I. BEER

• This is the beverage produced by fermentation of cereals like barley malt or from a mixture of malt and rye. Beer contains about 3-4% alcohol and 90% water.

FORMS OF BEER

1. Ale- contains more alcohol and hops, has top yeast

2. Lager beer- beer made by bottom yeast fermentation, lower alcohol than ale

3. Cerveza negra- dark colored beer4. Port- dark sweet beer made from

fermenting partially charred malt

II WINE

• Wine is the fermented and aged juices of fruits. It has an alcoholic content of 10-24%

CLASSIFICATION OF WINE AS TO CHEMICAL COMPOSITION

1. Dry Wine- has very small amount of sugar2. Sweet wine- wine with discernible

amount of unfermented sugar3. Sparkling wine- wine that

effervesces/sizzles when opened, bubbles are due to CO2 (produced by fermentation or injection under pressure

III. DISTILLED LIQUORS

• These are distilled from fruits or wines, or from grains or starch solutions, or from a mixture of fruits or grains or other aromatic substances

TYPES OF DISTILLED LIQUORS

1. Brandy- spirits distilled from fermented juice of grapes, apples, peaches, has 30-50%alc

2. Cognac- brandy distilled from wine3. Gin- colorless,has 40-45% alc, has

essential oils4. Rum- distillate from fermented sugar

cane juice, syrup, molasses

5. Vodka- A Russian liquor distilled from fermented wheat, rye, or potatoes

6. Whiskey- distilled product from grain mash, saccharified and fermented by special distiller’s yeasts. 2 kinds are:

a. Bourbon- from corn, sometimes with rye and malt

b. Rye- from rye and barley malt

PHILIPPINE ALCOHOLIC BEVERAGES

1. Basi- fermented drink from sugar cane, popular among Ilocanos

2. Tuba- sweet fermented coconut sap which is milky in appearance, obtained by tapping the young flowering spathe of the coconut palm

3. Lambanog- drink distilled from TUBA. Alcohol content is higher than tuba

CHEERS! Let’s drink to that!!!