Unit 4 non-alcoholic beverages

NON-ALCOHOLIC BEVERAGES
D1.HBS.CL5.07
Slide 1Non-Alcoholic Drinks
DEDY WIJAYANTO
Unit 4

Tujuan Pembelajaraan
 Menyiapkan dan menyajikan berbagai
macam teh dan kopi
 Menyiapkan dan menyajikan minuman
dingin
 Menggunakan, membersihkan dan
mempertahankan peralatan dan
mesin untuk minuman non-alkohol

Memilih Bahan dan Peralatan untuk
Tea dan Kopi
Resep harus terdiri :
 Nama minuman
 Bahan yang digunakan dan volume/jumlah
 Peralatan besar dan kecil
 Metode pembuatan
 Informasi detil ( jika ada )
 Peralatan penyajian
 Foto / gambar

Tea dan Kopi
Keinginan Pelanggan/ harus di akomodatif
jika mungkin:
 Menambahkan atau merubah bahan
 Menggunakan bahan lebih atau kurang
 Memperhatikan suhu minuman
 Merubah garnish dan/atau penyertanya

Tea dan Kopi
Black tea:
 Tea ‘Red’ atau ‘crimson’
 Dipergunakan untuk iced tea dan tea
bags
 Dipergunakan untuk campuran
 Memperkuat aroma teh

Tea dan Kopi
Teh campuran :
 Campuran dari Teh yang berbeda
 Bisa saja datang dari area yang berbeda
dan/ atau
teh dengan tipe yang berbeda
 Biasanya untuk “English Breakfast”
 Biasanya untuk “Irish Breakfast”

Tea dan Kopi
Green tea:
 Terbuat dari daun teh yang tidak
difermentasi
 Bisa menyegarkan tubuh
 Berupa bubuk ’
 ‘berasal dari bunga matahari

Tea dan Kopi
Scented teas:
 Black/semi-black tea dengan tambahan
bahan-bahan guna menambah aroma
dan rasa
 Bahan-bahan termasuk; rempah-rempah,
bunga-bungaan, kulit dan buah.
 Pengasapaan dapat dipergunakan guna
menambah aroma
 Earl Grey adalah yang paling popular

Tea dan Kopi
Chai tea:
 ‘Chai’ adalah kata teh dibeberapa
negara
 Di Brew dengan rempah – termasuk
jahe, cengkeh dan merica

Tea dan Kopi
Coffee:
 Sudah ada sejak 1000 tahun yang lalu
.
 Sepenting seperti komoditas
perdagangan minyak, baja dan
gandum.
 Komoditi perdagangan kedua terbesar
 Harga didasarkan pada keadaan
musim Slide 10Non-Alcoholic Drinks

Memilih Bahan dan Peralatan
untuk Kopi
Kopi tumbuh di:
 Wilayah Tropis:
• Amerika Tengah
• Karibian
• Amerika selatan
• Afrika
• Australia/Asia

Tea dan Kopi
Coffee beans:
 Dua spesies utama yang digunakan:
• Arabica – terbaik, paling mahal, benyak
digunakan
• Robusta – Rasa 'lebih berani' dengan
tingkat astringensi yang tinggi

Tea dan Kopi
‘Blends’:
 Kebanyakan kopi adalah perpaduan biji-
bijian dari berbagai wilayah geografis
 Mungkin campuran antara Arabika-Robusta
atau Arabika 100%
 Origin blends' adalah campuran yang
diperoleh dari daerah / wilayah yang
disebutkan pada kemasan / tas

Tea dan Kopi
Bahan Teh dan coffee yang dibutuhkan
termasuk:
 Coffee beans
 PC packs of ground coffee
 Instant coffee
 Flavoured coffee
(Continued)

Tea dan Kopi
 Loose tea
leaves
 Tea bags
 Sugar
 Milk and cream
 Syrups
 Water
 Powders
 Lemons Slide 15Non-Alcoholic Drinks

Tea dan Kopi
Peralatan Teh termasuk:
 Sumber air panas
 Teko teh
 Teko air panas/jugs
 Infusers
 Saringan

Tea dan Kopi
Peralatan kopi termasuk:
 Coffee machines
 Coffee grinders
 Electronic scales
 Tampers
 Thermometers
(lanjutan)

Tea dan Kopi
Bins
Urn/kettle
Percolators, drip filters and
plungers
Many ‘domestic’ items are used in
‘commercial’ settings

Tea dan Kopi
Serviceware untuk tea dan
coffee dapat termasuk :
 Crockery:
• Cups and saucers
• Bowls
• Mugs
• Jugs (‘creamers’)
• Side plates and Tea bag
holders

Tea dan Kopi
 Cutlery – juga disebut ‘flatware’:
• Teaspoons
• Bar spoons – long handle
• Coffee spoons
• Tea bag squeezers
 Glassware - for lattes, iced tea and
iced coffee

Menyiapkan minuman
Resep dasar memerlukan:
 Mengikuti resep yang ada
 Mengikuti apa yang diinginkan
pelanggan
 Meminimalkan yang terbuang
 Bekerja secara cepat

Menyiapkan minuman
Membuat Teh dalam pot :
 Siapkan pot hangat
 Menyiapkan nampan pelayanan
 Buanglah air yang tersisia dalam pot
 tambahkan air mendidih
 Sajikan segera

Pertanyaan untuk latihan
1. Bagaimana memilih bahan baku &
peralatan untuk teh dan kopi?
2. Bagaimana memilih Black Tea?
3. Bagaiaman memilih Mixing Tea?
4. Bagaimana memilih Green tea ?
5. Bagaimana memilih Scented tea ?
6. Bagaimana memilih Chai tea?
Non-Alcoholic Drinks 23

Pertanyaan untuk latihan
8. Bagaimana memilih kopi?
9. Dinegara manakah kopi sangat baik
tumbuh?
10.Apa yang dimaksud dengan Blend
pada kopi?
11.Jelaskan peralatan membuat tea?
12.Jelaskan peralatan membuat kopi?
13.Jelaskan peralatan membuat
silverware untuk kopi?
Non-Alcoholic Drinks 24

See you again
25Non-Alcoholic Drinks

Menyiapkan minuman
Making cup of tea using tea bag:
 Warm hot water pot/jug
 Prepare service tray
 Empty ‘warming water’ and discard
 Refill hot water pot/jug with boiling water
 Serve immediately

Menyiapkan minuman
Making herbal tea using tea bag:
 Warm hot water pot/jug
 Prepare tray – no sugar, no milk
 Empty ‘warming water’ and discard
 Refill hot water pot/jug with boiling water

Prepare drinks
Making iced tea:
 Select appropriate glass
 Make ¼ cup strong black tea using black
tea
 Place tea in shaker with fresh ice
 Shake and strain into glass with ice
 Garnish with lemon slice
 May be served with sugar syrup

Prepare drinks
Sugar syrup:
 Also known as ‘gomme syrup’
 Recipe 1:
• Heat equal quantities sugar and water to dissolve
sugar – cool, cover and refrigerate
 Recipe 2:
• Add 1 part boiling water (by volume) to 2 parts sugar
(by volume) – stir to dissolve, cool, cover and
refrigerate

Prepare drinks
Using espresso machine to make coffee:
 Remove group handle and knock out puck
 Wipe basket dry
 Add dose to basket
 Level the coffee in the basket
(Continued)

Prepare drinks
 Tamp
 Wipe/remove residual grounds
 Purge some water
 Lock group handle in
 Start the extraction
 Should take 25 – 35 seconds to deliver a shot

Prepare drinks
Coffee terminology:
 Acidity
 Back flush
 Bitter
 Blind filter
(Continued)

Prepare drinks
 Body
 Crema
 Dose
 Filter, basket or filter basket
(Continued)

Prepare drinks
 Grind setting
 Group handle
 Group head
 Knock box

Prepare drinks
 Rate of extraction
 Shower screen
 Tamp

Prepare drinks
Coffee recipes:
 Espresso – shot; short black
 Ristretto
 Doppio
 Long black – lungo
(Continued)

Prepare drinks
 Macchiato
 Cappuccino
 Latté
 Flat white
(Continued)

Prepare drinks
 Mocha
 Vienna coffee
 Coretto
 Affogato
 Flavoured coffee

Prepare drinks
Making coffee using plunger:
 Obtain plunger
 Remove plunger from jug
 Prepare service tray
 Discard warming water
 Shake jug dry
(Continued)

Prepare drinks
 Add coffee
 Add boiling water
 Insert plunger into jug
 Allow to stand – 2 to 3 minutes
 Press plunger down
 Serve

Prepare drinks
Making iced coffee
 Select glass
 Fill 1/3 with cold espresso
 Top with cold milk
 Add ice cream and/or whipped cream
 Dust with chocolate powder
 Serve

Evaluate drinks before presenting
Drinks must be ‘as advertised’ and ‘as ordered’ to optimise
customer satisfaction:
 Customers see their drinks before they taste them
 Checks to ensure this must be made on:
• Serviceware
• Accompaniments
• Every drink served

Checking serviceware:
 Clean and presentable
 Correct items used
 Sufficient quantity of everything
 Layout is correct and uniform

Checking accompaniments:
 Ensure all advertised items are supplied
 Ensure special customer requests have
been accommodated
 Place items uniformly and attractively

Check each and every tea/coffee produced:
 Look and evaluate
 Use sense of smell and evaluate
 Verify correct temperature

Summary – Element 1
When preparing and serving teas and coffees:
 Follow house recipes and/or tradition
 Accommodate customer special requests and
preferences
 Select ingredients to match the needs of the order
 Select serviceware size and quantity to meet
requirements of the order
(Continued)

 Ensure dairy products are fresh
 Learn how to serve tea using a tea pot and using tea
bags
 Get to know the various coffee recipes which are
based on the basic espresso
 Learn the terms associated with coffee so you can talk
professionally about coffee
(Continued)

 Strive for consistency when preparing and serving
items
 Learn how to make hot and cold tea and coffee drinks
 Learn different methods for preparing coffee
 Evaluate all teas and coffees before serving them

Prepare and serve cold drinks
Performance Criteria for this Element are:
 Select ingredients, equipment and glassware
 Prepare drink in accordance with standard recipes or to
customer requests
 Serve garnishes and accompaniments with drinks

Select ingredients, equipment and
glassware
Selection of ingredients, equipment and glassware for
drinks will be based on:
 Customer requests and preferences
 Items listed on drinks menu
 House recipes
 What is available

glassware
Ingredients:
 Fruit juices, fruit and vegetables
 Dairy products
 Aerated waters
 Ice cream
 Powders
 Water/s
 Cordials and syrups
 Ice

glassware
When selecting ingredients:
 Refer to advertised list/descriptions of drinks –
what do these lists tell the customer they will
receive?
 Take care to note special requests/preferences of
customer – extra charge may be required for extra
ingredients
 Use only ingredients which are ‘appropriate’
 Prepare two of the same drinks at the same time

glassware
Equipment:
 Juicers
 Milkshake machines
 Soft serve ice cream machines
 Blenders
 Post-mix systems
(Continued)

glassware
 Ice crusher
 Bottle openers
 Knives and chopping boards
 Ice containers
 Tongs and scoops

glassware
When selecting equipment:
 Make sure it is clean and safe to use
 Clean immediately after use

glassware
Glassware and serviceware can include:
 Range of types and sizes of glasses
 Jugs
 Metal milk shake containers
 Single serve/take-away containers
 Drinking straws

glassware
You need to know relevant house policies – in relation to:
 Surplus product
 Layout of the workstation
 Consumption of food and/or beverages
 Discarded stock/items

glassware
You must develop ‘product knowledge’ to:
 Help describe and sell drinks
 Demonstrate professionalism
 Recognise a drink from a description given by a
customer

glassware
Non-alcoholic drinks include:
 Milkshakes, thick shakes and flavoured milk
 Juices and smoothies
 Hot chocolate and iced chocolate
 Aerated waters, waters, cordials and syrups
 Mocktails
 Frappés

glassware
Milk shakes:
 Cold milk + ice cream + flavouring
 Malt is optional
 Mixed in a milk shake machine
 Thick shake = more ice cream (often soft serve)

glassware
Flavoured milk:
 Milk + flavouring
 Usually not mixed by machine but is stirred
 RTD products may be used
 Some RTYD flavoured milks are delicious when heated

glassware
Smoothies:
 Seen as a health drink
 Depending on the recipe they are made from milk,
yoghurt, honey, and/or fruit
 Blended in a blender

glassware
Hot chocolate:
 Powdered drinking chocolate with hot milk
 Served in a mug
 Marshmallows are traditional
Iced chocolate:
 Powdered drinking chocolate with cold milk, ice cream
and/or cream
 Dusted with chocolate powder

glassware
Juices:
 Fruit or vegetable
 Made fresh on-site or bought-in
 Single fruit types or blends

glassware
Cordials:
 Added to water or soft drink to create a
flavoured drink/different drink
Syrups:
 Used as basis for post-mix beverages
 Used in milk drinks
 Syrups for milk cannot be used in aerated waters

glassware
Water/s:
 Served neat with optional:
• Slice of lemon
• Ice
 Waters may be ‘plain’ or ‘flavoured’
 Can be ‘still’ or ‘sparkling’

glassware
Soft drink:
 Also known as ‘aerated waters’
 Cola, lemonade, lemon squash, bitter lemon,
soda water, dry ginger, tonic water
 Served from ‘splits’ or via ‘post-mix’
 ‘Brixing’ is the ratio of syrup to water in post-mix

glassware
Mocktails:
 Mocktails are non-alcoholic cocktails
 They are designed to look like a cocktail but contain
no liquor
 They use mainly juices, fresh fruit and aerated waters
 Some venues have a specific drink list (or section on
their drink list) for mocktails

glassware
Frappés:
 Frappé means ‘iced – of liquids’
 Ice is a dominant ingredient
 Drinks are poured over ice or blended in a blender with
lots of ice

Prepare drink
When making drinks adhere to house recipes and
customer requests and ensure:
 Glasses are clean, not chipped and uncracked
 Equipment and utensils are clean and safe
 Fresh ice is used
 Food and beverages are safe to use
 Drinks are served immediately

Prepare drink
Making a milkshake:
 Select container for making milkshake in
 Check cleanliness
 Add milk, ice cream and flavouring
 Blend using milk shake machine
 Add lid and/or straw – pour into glass if required
 Clean milk shake machine

Prepare drink
Making flavoured milk:
 Select and check service glass
 Add syrup and top with cold milk
 Stir with spoon (or mix with milkshake machine)
 Add garnish (if required) and drinking straw
 Add parfait spoon if garnish used
 Ice is optional – not usually included

Prepare drink
Making a Banana smoothie:
 Prepare and check blender and glass
 Add cold milk and chopped banana to blend
 Add honey, yoghurt and (optional) cinnamon powder
 Add ice
 Blend till smooth
 Pour into glass – add garnish

Prepare drink
Making hot chocolate:
 Select mug for service – check cleanliness
 Add chocolate powder
 Heat and add milk
 Stir to mix/combine
 Garnish – chocolate powder, grated chocolate,
marshmallows

Prepare drink
Making iced chocolate:
 Select and check glass
 Add chocolate powder and sugar (if required)
 Add small quantity of hot water to melt
powder-sugar and stir – add (optional) ice cream
 Add iced milk and stir
 Top with whipped cream and shaved/powdered
chocolate
 Serve with parfait spoon

Prepare drink
Making drinks with cordials (‘Lemon squash’):
 Select glass and check for cleanliness
 Add ice
 Add soda water or lemonade
 Add cordial
 Stir
 Add slice of lemon

Prepare drink
Serving tap water:
 May be served ‘by the glass’ – with ice and slice
 May be served in a jug – with glasses provided
 May be served in a refrigerated bottle or carafe – with
glasses provided

Prepare drink
Serving bottled water:
 Ask if ice is required
 Ask if ‘slice’ is required
 Obtain cold bottle
 Follow house policy:
• Present unopened
• Open bottle and pour

Prepare drink
Making mocktails follow the recipe (for example ‘Surf
Coast Sunset’):
 Select and check Old Fashioned glass
 Add ice, 60 mls apple juice, 60 mls orange juice
 Stir to mix
 Add garnish – orange slice with cherry
 Add ½ teaspoon to top

Prepare drink
Preparing and serving aerated waters and/or fruit juices:
 Select glass and check
 Add ice
 Add the beverage
 Add garnish

Prepare drink
Making ‘Lemon, lime and bitters’:
 Put 8 drops of Angostura into glass and swirl to coat
inside of glass
 Add ice
 Add lemonade – pour slowly
 Add lime juice/cordial
 Garnish

Prepare drink
Making frappés (‘Coffee/mocha frappé):
 Make milk coffee
 Add sugar if required
 Obtain and check glass
 Add crushed ice
 Pour milk coffee over ice
 Top with whipped cream – drizzle with chocolate syrup
 Add straw, parfait spoon and serve immediately

Serve drinks
Garnishes – add ‘the final touch:
 Fruit – whole, crushed, slices, wedges and knots,
twists, slice and cherry
 Dusting powders
 Marshmallows
 Chocolates
 Mints
 Small biscuits

Serve drinks
Decorations are inedible:
 Paper parasols
 Plastic animals
 Mermaids
 Pickaxes

Serve drinks
Drink accompaniments:
 Doilies
 Drinking straws – various colours and
sizes
 Swizzle sticks
 Coasters

Serve drinks
Adding garnishes to non-alcoholic drinks:
 Add into the drink
 Add to rim of glass
 Added or floated on surface of drink
 Served ‘on the side’

Serve drinks
When garnishing and decorating drinks:
 Follow house recipes
 Do not over-garnish or over-decorate
 Be consistent
 Understand garnishes and decorations cost money
 Protect items from contamination

When preparing and serving cold drinks:
 Follow house recipes
 Accommodate customer requirements and requests
 Use fresh ingredients
 Check glassware for condition and cleanliness
 If making two drinks of the same type, make them at
the same time
 Identify and adhere to house policies

 Avoid eating the ingredients and drinking the
products
 Learn the whole range of non-alcoholic beverages
offered by the venue on their drink lists
 Serve cold drinks immediately they have been made
 Garnish and decorate all drinks appropriately

Use, clean and maintain equipment
and machinery for non-alcoholic drinks
Performance Criteria for this Element are:
 Use machinery and equipment safely in accordance
with manufacturer's specifications and hygiene/safety
requirements
 Clean and maintain machinery and equipment regularly
in accordance with manufacturer's specifications and
enterprise cleaning and maintenance schedules
 Identify problems promptly and report to the appropriate
person

Use machinery and equipment
safely
Hygiene and safety requirements:
 Cleaning items when required
 Not wearing loose clothing
 Not leaving equipment to ‘run’ when not needed
 Not removing safety guards or tampering with safety
switches
(Continued)

safely
 Taking personal responsibility for own safety
 Avoiding spills
 Ensuring no clutter
 Using equipment according to
operating/manufacturer instructions
 Following requirements of Food Safety Plan

safely
Follow manufacturer’s instructions when using equipment:
 To optimise safety
 To create best product
 To extend life of item

Clean and maintain machinery and
equipment
Cleaning or equipment, utensils and work areas:
 Must comply with venue Food Safety Plan
 Is usually done:
• At end of service
• When item is no longer needed to be used
• In between uses

equipment
Cleaning may include:
 Dismantling of equipment/items
 Applying and rinsing sanitiser
 Soaking post-mix and other items or components
 Washing, wiping and air drying items and utensils
 Rinsing out teapots

equipment
Cleaning espresso machine – always follow
manufacturer’s instructions:
 Wipe down
 Purge water and backwash
 Clean drainage pipes with boiling water
 Back flush after each service cycle
 Clean bean hopper
(Continued)

equipment
 Dry clean other parts
 Back flush at end of day
 Use colour-coded cleaning cloths
 Wipe steam wands after each use
 Wash drip trays

equipment
 Remove and clean shower screens and diffusers
 Clean inside and around group head
 Clean group handle
 Clean filter basket
 Remove and clean steam wand

equipment
Cleaning steam wands/arms:
 Wipe after each use
 Keep wipe cloths in sanitising solution
 Check steam holes are clear

equipment
Blind filter – back flushing:
 Remove clean basket
 Fit blind filter
 Fit group handle with blind filter into machine
 Run water and jiggle group handle
 Lock filter and run water for 5 seconds – repeat 3 times
 Back flush at least 4 times/day – more if trade is slow

equipment
Drip tray:
 Remove
 Wash in sink with hot water and
detergent
Panels:
 Wipe down with clean cloth dipped in warm water and
detergent
 Pay attention to high splash and spill areas

equipment
Grinder - weekly:
 Remove and store coffee beans
 Discard ground coffee
 Clean dispenser with small brush
 Wipe out with clean, dry cloth
 Wipe exterior

equipment
Cleaning Schedule:
 List items to clean
 Identifies when they should be cleaned
 Tick off items when they have been cleaned
 Not used by every venue
Slide 103
S/N Item M T W TH F M T W Th F
1. Steam Arms          
2. Blind Filter          
3. Drip trays          
4. Panels          
5. Grinder          
6. Chemical cleaning  
7. Cup tray  
1. Steam Arms          
2. Blind Filter          Non-Alcoholic Drinks

equipment
Maintenance of equipment:
 Most venues undertake ‘preventative maintenance’
 Skilled and/or qualified technicians will do
major maintenance or service
 A ‘maintenance schedule’ may be used
 ‘Maintenance checklists’ provide guidance on
maintaining items
 Some venues retain a ‘second item’ to use if the ‘first
item’ breaks down

Identify and report problems
When making drinks:
 Be alert to potential for problems/issues
 Report problems/issues immediately – to
• Supervisor
• Duty manager
• Owner
 A written report may be required

Examples of issues or problems to report:
 Customer complaint
 Use of out of date stock
 Incorrect or unhygienic food handling protocols
 Poor staff personal hygiene practices
(Continued)

 Frayed electrical cords
 Equipment not working properly
 Reduction in quality of product
 Blocked equipment/parts
 Item will not turn ‘on’ or ‘off’
 Item cannot be adjusted as required
 Water not flowing as required/normal
 Temperature not as required
 Parts missing
 Guards loose or missing
 Missing equipment

Action to address problems or issues may include:
 Remove item from service
 Call in technicians
 Obtain a replacement item
 Apologise to customer

When using cleaning and maintaining equipment:
 Follow manufacturer’s instructions
 Adhere to house policies and procedures
 Use operator’s manuals to learn about what to do
 Dismantle items as required prior to cleaning
 Follow cleaning schedules for cleaning all items
(Continued)

 Follow cleaning schedules for cleaning at all items
 Provide preventative maintenance
 Implement maintenance schedule requirements
 Be constantly alert to identifying problems with items,
equipment and machinery
 Report problems immediately they are identified to the
appropriate person

Unit 4 non-alcoholic beverages

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