Non-alcoholic beverages

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Tea • Prepared from the top leaves of the tropical

evergreen bush Camellia sinensis.• Grown in:

China East Africa (Kenya, Malawi, Tanzania and Zimbabwe) India Indonesia Sri Lanka (formerly Ceylon).

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Black and green tea

• Teas are fermented (oxidised) during the process of manufacture, which gives them their black colour.

• Green tea is prepared from the same plant as black tea, in a different way.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Purchasing tea

• Bulk: leaf tea, also called loose tea

• Tea bags

• String and tag

• Envelopes

• Instant

• Pods

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Storage • Tea should be kept:

in a dry, clean and covered container in a well-ventilated area away from excess moisture away from any strong-smelling foods as

it very quickly absorbs strong odours.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

General guide to making tea• Heat the pot, measure tea exactly, use freshly

boiled water.• Allow the tea to brew for 3–6 minutes (depending

on the type of tea). • Remove the tea leaves at the end of the brewing

period if required, and especially if making the tea in multi-pot insulated urns.

• Can be served with milk, non-dairy creamers, sugar, sweeteners, lemon or on its own.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Types of tea• By place:

Assam China Darjeeling Kenya Jasmine (type of

green tea) Sri Lanka

• By blend: Earl Grey

(bergamot oil) English Breakfast Iced tea Russian or lemon

tea Tisanes (fruit

teas)

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Coffee

• Main coffee producing trees are Coffea arabica and Coffea camephora (Robusta).

• Arabica accounts for about 75 per cent of world production.

• Grown in many countries of the tropical and sub-tropical belt in South and Central America, Africa and Asia.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Purchasing coffee • Bulk (either as beans or in vacuum packs

of pre-ground beans)

• Coffee bags

• Instant

• Individual filters

• Pods

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

The roasting • Light or pale roastings: preserves the

delicate flavour of mild beans.• Medium roastings: give a stronger flavour. • Full roastings: popular in many Latin

countries, can have a bitter flavour.• High-roasted coffee: accentuates the

strong, bitter aspects of coffee, although much of the original flavour is lost.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

The grind Method Grinding grade

Cafetière Medium

Espresso Very fine

Filter/Drip Fine to medium

Turkish Pulverised

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Storage

• Store in a well-ventilated storeroom.

• Use an airtight container for ground coffee.

• Keep coffee away from excess moisture.

• Do not store near any strong-smelling foods or other substances, as coffee will absorb their odours.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Making coffee• Use freshly roasted and ground coffee.• Ensure correct grind for the type of machine.• Use a set measure.• Add boiling water to the coffee and allow to

infuse.• Control infusion time, strain and serve.• Do not allow made coffee to boil – best serving

temperature is 82°C (180°F).

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Characteristics of made coffee

• Good coffee: good flavour, aroma, colour and body.

• Bad coffee: weak, stale, lifeless or bitter.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Coffee brewing methods

Coffee brewing methods (clockwise from top): pour through filter machine, single filter, Turkish/Greek/Arabic coffee, jug and plunger/cafetière)

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Still-set

Example of a modern still-set

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Speciality coffees

• Others are made with other spirits, e.g. brandy for Café Royale or Café Parisienne.

Irish coffee is made with brownsugar, a measure of Irish Whiskey, and cream floatedon the top.

Tray laid for the service of Irish coffee

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Espresso

Espresso machine

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Espresso-based coffee styles

• Espresso• Espresso doppio• Café crème• Espresso ristretto• Americano• Espresso macchiato• Espresso con panna

• Cappuccino• Caffè (or café) latté • Flat white• Latte macchiato • Caffè mocha (or

mochaccino)

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Chocolate • Chocolate and cocoa come from the fruit of

the plant Theobroma cacao, in the form of beans containing up to 30 white seeds.

• Cocoa plant is grown in Mexico, Central and South America, West Africa and Asia.

• Through processing the seeds become: cocoa powder, drinking chocolate, eating chocolate and couverture.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Purchasing and storage

• May be purchased in individual vacuum-sealed packs, as pods or in containers of varying sizes.

• Containers should be kept airtight, in cool, dry and well-ventilated conditions and away from excess moisture and sunlight.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Chocolate preparation • Hot chocolate is very popular.

• The dry product may come sweetened or non-sweetened and as a powder or soluble granules.

• May be mixed with hot water or hot milk.

• Whipped cream, marshmallows or a sprinkling of powdered chocolate may be added as requested.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Chocolate characteristics

• Exact ingredients have an impact on: flavour consistency sweetness/bitterness milkiness/smoothness overall presentation.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Potential problems with quality• Incorrect amount powder or granules to liquid will

affect consistency and strength.• Temperature of the liquid used may not be

sufficient to dissolve the powder or granules.• Poor storage will affect the quality of commodity

being used.• Lack of the correct cleaning processes may result

in lack of steam, no power, leaks, or excess limescale build up in the equipment being used.

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Non-alcoholic bar beverages

Five main groups:1 Aerated waters, e.g. bitter lemon, cola

2 Natural spring/mineral waters

3 Squashes

4 Juices: bottled, canned or fresh

5 Syrups such as:

- cassis (blackcurrant)

- gomme (white sugar syrup)

- grenadine (pomegranate).

Published by Hodder Education J Cousins, D Lillicrap and S Weekes

Bottled waters

• Shift in consumer demand.

• Reasons for this include: environmental and sustainability concerns,

leading to higher customer demand for tap water.

emergence of commercial filter systems for establishments.