Power Point

1. NON ALCOHOLIC BEVERAGES

2.  In hospitality industries, the non-alcoholic beverage are
essentially provided and served as a breakfast, lunch, and dinner
with or without meal to the customer
 Non-alcoholic beverage can also be used while making cocktails
and mocktails.
 They stimulate the palate & act as an aperitif. It is widely used for
diluting spirits with soft and cold drinks, like rum and coke,
whiskey and soda water, gin and tonic water, etc. It not only adds
to the taste on it but also enhance color & flavor and eye appeal
Non Alcoholic Beverages

3. Delhindra/ chefqtrainer.blogspot.com

4. Stimulating
Refreshing
Nourishing
 Coffee
 Tea
 Aerated
 Squashes
 Syrups
 Mineral Water
 Milk Drinks
 Yoghurt Drink
 Chocolates
 Juices
CLASSIFICATION

5.  A Beverage that raises level of physiological or nervous
activity in the body of any biological system .
 These Can be natural drinks like tea and coffee or water
based artificial juices.
 The purpose of these drinks are to make us stay awake
and alert.
Stimulating Beverage

6. Coffee

7.  Native of eastern Africa; fruits and leaves eaten for stimulation.
 Grown in Yemen ; 13th century.
 Coffee brewing spread to Arabian World in the 16th century,
then spreads to Europe in the 17th century.
 Center of trade; Mocha, Arabia, in 17th century , spread to
French island in 18th , and brazil in 19th .
History

8.  Coffee is a brewed beverage prepared from the roasted seeds of
several species of an evergreen shrub of the genus Coffee.
 The two most common sources of coffee beans are the highly
regarded Coffee Arabica, and the "Robusta" form of the
hardier Coffee canephora.
 Coffee plants are cultivated in more than 70 countries Once ripe,
coffee "berries" are picked, processed, and dried to yield the seeds
inside.
 The seeds are then roasted to varying degrees, depending on the
desired flavor, before being ground and brewed to create coffee.
 Coffee is slightly acidic and can have a stimulating effect on humans
because of its caffeine content.
 It is one of the most popular drinks in the world. It can be prepared
and presented in a variety of ways
Coffee

9. Types of Coffee
Espresso (Short Black)
The espresso (aka “short black”) is the foundation and the most important part to
every espresso based drink
• 1 Shot of espresso in an espresso cup
Double Espresso (Doppio)
A double espresso (aka “Doppio”) is just that, two espresso shots in one cup.
• 2 shots of espresso in an espresso cup
Ristretto
A Ristretto is an espresso shot that is extracted with the same amount of coffee but
half the amount of water. The end result is a more concentrated and darker espresso
extraction. It is made as follows:
• Extract a standard espresso shot with half the amount of water.
• Alternatively turn off a normal espresso extraction before the espresso starts to
blonde.

10. Short Macchiato
A short macchiato is similar to an espresso but with a dollop of steamed milk and foam
to mellow the harsh taste of an espresso. You will find that baristas in different countries
make short macchiatos differently.
• 1 Shot of espresso in a short glass or espresso cup
• A dollop of steamed milk and foam placed on top of the espresso
Barista tip:
The key to the perfect short macchiato is the rule of thirds. That is you want three
different colored layers in the macchiato. A bottom dark layer to represent the espresso,
a middle layer that mixes the espresso and the milk, and a top layer of predominantly
steamed milk. Refer to the picture above as an example.
Long Macchiato
A long macchiato is the same as a short macchiato but with a double shot of espresso.
The same rule of thirds applies in the traditionally made long macchiato:
• 2 shots of espresso in a tumbler glass or cup
• A dollop of steamed milk and foam placed on top of the espresso
Barista tip:
The key to making the perfect three layers is to place the dollop of steamed milk and
foam on top of the espresso and then gently turning the cup clockwise a few times to
mix the milk and espresso.

11. Espresso Double Espresso
Long MacchiatoShort Macchiato Café Latte
Ristretto

12. Café Latte
A café latte, or “latte” for short, is an espresso based drink with steamed milk and
micro-foam added to the coffee. This coffee is much sweeter compared to an
espresso due to the steamed milk. It is made as follows:
• Extract 1 shot of espresso into a tumbler glass
• Add steamed milk
• 1cm of micro-foam on top of the steamed milk
Barista tip:
In the USA it is common to use a cup instead of a tumbler glass for a latte
Cappuccino
A cappuccino is similar to a latte. However the key difference between a latte and
cappuccino is that a cappuccino has more foam and chocolate placed on top of the
drink. Further a cappuccino is made in a cup rather than a tumbler glass. It is made
as follows:
• Extract 1 shot of espresso into a cup
• Add steamed milk
• Add 2-3cm of micro-foam on top of the steamed milk
• Sprinkle chocolate on top of the coffee
.

13. Flat White
A flat white is a coffee you’ll primarily find in Australia and New Zealand. It is made
the same as a cappuccino expect it does not have any foam or chocolate on top. It is
made like this:
• 1 shot of espresso into a cup
• Add steamed milk into the cup but no micro-foam
Piccolo Latte
A piccolo latte is a café latte made in an espresso cup. This means it has a very strong
but mellowed down espresso taste thanks to the steamed milk and micro foam
within it. There are two ways of making a piccolo latte, with either 1 espresso shot or
1 ristretto shot:
• 1 shot of espresso or 1 ristretto shot of espresso in a espresso cup
• Add steamed milk and small amount of micro-foam.

14. Mocha
A mocha is a mix between a cappuccino and a hot chocolate. It is made by putting
mixing chocolate powder with an espresso shot and then adding steamed milk and
micro-foam into the beverage. The steps are as follows:
• Extract 1 shot of espresso into a cup
• Add one spoon of chocolate powder into the espresso shot and mix
• Add steamed milk
• Add 2-3cm of micro-foam
• Sprinkle chocolate powder on top
Affogato
An affogato is a simple dessert coffee that is treat during summer and after dinner.
It is made by placing one big scope of vanilla ice cream within a single or double
shot of espresso:
• Add one scoop of vanilla ice-cream into a tumbler glass milk
• Pour a single or double shot of espresso over the vanilla ice-cream
Barista Tip:
If you feel like an Irish kick add a shot of Frangelico liqueur into the mix.
Long Black (Americano)
A long black (aka “americano”) is hot water with an espresso shot extracted on top
of the hot water. It is made as follows:
• Fill a cup with 2/3rds full of hot water

15. Flat White
Piccolo Latte
Mocha Affogato Long Black (Americano)
Cappuccino

17. Tea ( Camelia sinensis )

18. History
 Originated in china , about 2700 BC
 Early to japan; Portuguese and Dutch introduced to
Europe late 1600s after coffee

19.  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. There are many ways in which tea is prepared for
consumption including adding ingredients such as lemon in Russia,
butter in Tibet, mint in North Africa, cardamom in Afghanistan and
milk and sugar in Great Britain.
 They are also served differently; in China they use very small cups,
America often serves it cold (as "iced tea") or with a lot of sweetener
(as "sweet tea", which is commonly drunk in the American South),
Indians boil it with condensed milk and in Australia it is brewed in a
"billy" can.
 Tea leaves can be processed in different ways resulting in a drink
which appears and tastes different. Chinese yellow and green tea are
steamed, roasted and dried; Oolong tea is semi-fermented and
appears green-black and black teas are fully fermented.
Tea

20. Delhindra/ chefqtrainer.blogspot.com

21. Refreshing Beverages
 Drinks taken to make up for the fluid loss (due to
perspiration) of your body
 Making you feel less tired or less hot

22. Aerated Drinks
 Infused with carbonic gases.
 Makes the drink fizzy when opened.
 Available in different flavors such as Lemon, Orange, Cola etc.
 Examples- Soda , Pepsi , Coca-Cola

23.  Concentrated pulp Of Fruits.
 Diluted with the addition of chilled water , mineral water.
 Examples – Orange Squashes, Pineapple Squashes, lemon
squashes and mango Squashes.
Squashes

24.  Prepared by combining one part concentrate with four or five
Parts water.
 Double Strength squash which are Thicker are made with two
parts concentrate.
 Usually made with cold water, but old fashioned squashes are
made with warm water
Preparation

25. Squashes Drinks

26. Delhindra/ chefqtrainer.blogspot.com

27.  Thick viscous liquid consisting primarily of a solution of sugar in
water.
 The viscosity arises from the multiple hydrogen bonds between the
dissolved sugar.
 Syrups can be made by dissolving sugar in water or by reducing
naturally sweet juices such as cane juice, sorghum juice, maple sap
or fruit concentrate..
 Corn syrup is made from corn starch using an enzymatic process that
converts it to sugars.
Syrup Driks

28. GOMME SYRUP
 Gomme is French for “gum” is an ingredient commonly used in
mixed drinks.
 It is also commonly used as a sweetener for iced coffee in japan.
 Like Bar syrup it is a 2:1 sugar and water mixture.

29. Delhindra/ chefqtrainer.blogspot.com

30. Nourishing Drinks
Nourishing drinks provide you with extra energy and calories as well as
fluid to keep you hydrated.
Why do I need nourishing drinks?
 You may have lost weight due to illness.
 You may need extra nourishment.
 You may have a poor appetite and find fluids easier to take.

31. Mineral Water
 Water is used by every cell in your body, and is important to keep your
kidneys and bowels working properly.
 Your body often needs water even when you don’t feel thirsty.
 This means it is important that you make sure you are drinking enough
(i.e. between 6 to 8 cups).
 Some brands of mineral water include:
- Perrier and Evian (France)
- Aqua, Ades, Oasis, Vit, Aqua(Indonesia)

32. • Regarded as one of the "original" drinks, milk is the primary
source of nutrition for babies. In many cultures of the world,
especially the Western world, humans continue to consume milk
beyond infancy, using the milk of other animals (especially cattle,
goats and sheep) as a beverage.
• Milk is a white liquid produced by the mammary
glands of mammals. It is the primary source of nutrition for young
mammals before they are able to digest other types of food.
• Early-lactation milk contains colostrum, which carries the
mother's antibodies to the baby and can reduce the risk of
many diseases in the baby. It also contains many other nutrients.
• As an agricultural product, milk is extracted from mammals during
or soon after pregnancy and used as food for humans.
Milk

33. Yoghurt Drinks
 Yoghurt is a food produced by bacterial fermentation of milk.
 The bacteria used to make yogurt are known as "yogurt
cultures".
 Fermentation of lactose by these bacteria produces lactic
acid, which acts on milk protein to give yogurt its texture and
characteristic tart flavor.

34.  Early storage of fruit juices was labor-intensive, requiring the crushing
of the fruits and the mixing of the resulting pure juices with sugars
before bottling.
 Vegetable juice are usually served warm or cold.
 Different types of vegetables can be used to make vegetable juice
such as carrots, tomatoes, cucumbers, celery and many more.
 Some vegetable juices are mixed with some fruit juice to make the
vegetable juice taste better.
 Many popular vegetable juices, particularly ones with high tomato
content, are high in sodium, and therefore consumption of them for
health must be carefully considered.
 Some vegetable juices provide the same health benefits as whole
vegetables in terms of reducing risks of cardiovascular
disease and cancer.
Fruit and Vegetable Juices

35. Juices

36.  Chocolate is a processed, typically sweetened food produced from
the seed of the tropical Theobroma cacao tree.
 Its earliest documented use is by the Olmecs of south central
Mexico around 1100 BC.
 The majority of Mesoamerican people made chocolate beverages,
including the Maya and Aztecs,[1] who made it into a beverage
known as xocolātl [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning "bitter
water.
Chocolate Drink

37. Delhindra/ chefqtrainer.blogspot.com