2. TYPES OF
BEVERAGE
Beverage are divided into 2 categories:-
Non – alcoholic beverages
- it is includes a wide variety of
beverage items, from cold to hot and
from the simple to the exotic.
Alcoholic beverages
- alcohol is a odorless liquid obtained
through the fermentation of a sugar
containing liquid.
- any portable liquid containing from
1% to 75% of ethyl alcohol by volume.
3. Category 1 – Non -
Alcoholic
Beverages Tea (e.g. Green tea, Black tea, Tisanes (Herbs), Flavored tea)
Prepared from the leaf bud and top leaves of a tropical
evergreen bush called Camellia Sinesis.
A healthy drink – half caffeine of coffee. Aids muscle
relaxation & stimulates the central nervous system.
English Breakfast, Earl Grey, Darjeeling, Oolong Tea
Coffee (e.g. Ground, Instant, Decaffeinated, Specialty)
Available in many blends and prepared in many styles.
Espresso, Café au lait, Cappuccino, Decaffeinated &
Instant
Aerated Water (e.g. Carbonated, Soda, Bitter Lemon,
Tonic)
A drinks charged with carbon dioxide. Also known as
carbonated drinks.
Contain syrup for taste and color
Soda water is a colorless and tasteless aerated water
Coca cola, Lemonade are flavored aerated waters
4. Mineral Waters (e.g. Still, Natural Spring, Carbonated)
Contain minerals which are good for health.
Called natural sparkling if added carbon dioxide. Same
goes with carbonated natural mineral.
Often named after the place they from. Evian, Perrier
(France) & Appollinaris (Germany)
Squashes/Cordial/Syrups (e.g. Lemon Squash, Lime Cordial
Grenadine)
Preparations of fruit juices/syrups with sugar, water &
other ingredients.
Not carbonated.
Juices (e.g. Fresh Juices)
Commercially – Packed brands, juices fresh prepared.
Mocktails
Non-alcoholic mix drinks
Known as the ‘virgin’ version of popular cocktail.
E.g. Virgin Mary is a non-alcoholic version of Bloody
Mary with the vodka omitted.
5. Wine (e.g. Table Wine, Sparkling, Dessert, Fortified)
Fermented of the juice of freshly grapes. Fermentation –
conducted in district of origin.
Table wine – red, white, rose – still wines. Dry – little or
no sugar content. Accompany a meal.
Sparkling wine – have CO2
– fizzy. Champagne is a
region of France.
Dessert wine – rich & sweet – consumed with sweet
food. Sauternes – white dessert wine.
Fortified wine – added alcohol during or after
fermentation. E.g. Sherry, Marsala.
Beers (e.g. Lagers –Bottom, Ales - Top)
From fermented grain – brewing process.
Ingredients – malt, yeast, hops & water.
General terms foe ales, lagers & stout.
Guinness – stout. Draught beer – from barrel.
Category 2 – Alcoholic
Beverages
6. Spirits (e.g. Brandy, Whisky, Gin, Vodka, Tequila, Rum)
Distilled alcoholic drinks of a fermented liquor
Distilled – process of converting liquid into vapor by
heating & then condensing the vapor back to liquid form
Almost any fruit & veggie can be crushed to liquid,
fermented & then distilled to make a spirit.
Liqueurs (e.g. Benedictine, Cointreau, Grand Marnier)
Is a sweetened, flavored spirit. Types – fruit, citrus, herb,
mint, flower, blossom & leaf.
Spirit base components – flavoring agents & sweeteners.
Often taken with coffee at the end of the meal
Cocktails (e.g. Bloody Mary, Marguerite )
Mixed drinks – 2 or more ingredients mixed by 1 of the
methods – shake & strain (cocktail shaker with ice), stir
& strain ( mixing glass with ice), blend (blender), build
(prepared directly in the glass)
3 broad types:-
Pre-dinner – acidic or dry
After dinner – creamy & sweet
Long drink cocktail – fruit juices, soft drink
7. Beverage Preparation –
Non-Alcoholic
Aerated Water – bottles (glass or plastic), still or
sparkling, natural or artificial.
Fresh Fruit Juices – squeezing, crushing/straining,
blending, ready to drink from canned, bottle, boxes.
Squashes/Cordial, Syrups
Squashes / Cordial – concentrate & made from fruit
juices – add sugar or artificial sweetener
Syrups - flavors comes from fruit base. No artificial
flavor
Tea Making – boiling water, brewing process, straining,
available in variety of forms
Coffee Making – boiling water, infusion, straining,
available in variety of forms
8. Beverage Procedure –
Non-Alcoholic
Aerated Water
Served on their own, chilled – depending on the
requirement & policy.
Accompany other drinks as mixer.
Mineral Water
For medical purposes.
Maybe mixed with other alcoholic drinks to form an
appetizing drinks – well chilled
Squashes
Pour squash into tumbler containing ice – top up with
iced water or soda – edge of the glass deco with fruit slice
– straw added – place on the coaster.
Ask guest whether they prefer ice water or soda to be
added.
9. Juices
Served chilled in the goblet
Tomato juice – served chilled on doily under plate with
teaspoon – Worchester sauce as accompaniment.
Presentation – sliced of lemon.
Fresh fruit – same as squash – addition of mall bowl of
castor sugar and teaspoon.
Syrups
Never served as a drinks in their own – as a flavorings
such as cocktails, long drinks, milk shake.
Mocktails
Mixed drinks – 2 or more ingredients are mixed
together using certain method.
Hot Chocolate
Mixed choc powder with hot milk ( not boiled) before
service – served in cup.
Prepared in the still area.
Served from the guests’ right
10. Beverage Procedure –
Alcoholic
Procedure in Serving Table Wine
Wine order – requisite from wine store.
Presented to the host for approval from his right – label
facing him –
White wine glass – placed below water goblet to the
right. Red wine – below the white wine to the right.
Remove the seal at the sideboard – using corkscrew.
Placed the corkscrew with the cork on the guest side
plate for approval.
Cork should be wet & firm – wipe the bottle mouth
with clean cloth.
Wrap bottle with napkin & pour into the host’s glass for
taste & approval – when approved, change host glass
and serve guest clockwise ( ladies 1st
)
11. Procedure in Serving Table Wine (cont.)
Observe the rules :-
i) pour gently w/out contact between mouth of the
bottle & glass rim.
ii) only ¾ of the glass should be filled.
iii) twist the bottle to one side with a jerk to avoid
spillage.
White wine or champagne, place in the ice bucket to
the right of the host & cover the mouth bottle with
napkin.
Red wine – placed straight on the table with napkin
folded around or in red wine basket.
Refill the glass.
Beverage Procedure –
Alcoholic
