This document provides information on different types of beverages, including their definitions, sources, and classifications. It discusses non-alcoholic beverages such as milk, fruit and vegetable juices, coffee, tea, chocolate, and synthetic drinks. It also covers alcoholic beverages including beer made from fermented cereals, wine fermented from fruit juices, and distilled liquors like brandy, gin, rum, and whiskey produced from fruits, grains, or potatoes. The document concludes with details on some traditional Philippine alcoholic drinks.

1. BEVERAGES
TYPES and SOURCES

2. 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

3. NON- ALCOHOLIC DRINKS
I. MILK
II. FRUIT AND VEGETABLE JUICES AND NECTARS
III.COFFEE
IV.TEA
V. CHOCOLATE
VI. SYNTHETIC DRINKS

4. I.MILK
• Is the whole, fresh, and clean lacteal secretion
of the mammary glands
FORMS
1. Condensed or sweetened-has 40% sugar by
weight
2. Dried Full cream milk-has 25% butter fat
3. Evaporated Full cream milk- 50-60%
waterless,has less 9% butter fat

5. 4. Filled Milk-skim milk plus plant oils
5. 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

6. 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

7. II.FRUIT AND VEGETABLE JUICES AND
NECTARS
FRUIT NECTAR
 Juice as well as the pulp of fruits,
water, sugar syrup
FRUIT JUICE
Filtered juice of the fruit, may be
sweetened and unsweetened

8. 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 fruit
AROMA
 TEMPERATURE
-preferably ice cold

9. COMMON FRUITS
• MANGO
• PINEAPPLE
• LEMONS AND
ORANGES
• GUAYABANO
• AVOCADO
COMMON VEGETABLES
• TOMATOES
• CARROTS
• GINGER

10. PROCESSING OF JUICES
 canned
Bottled
Frozen
Concentrated
Dehydrated
** 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

11. 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

12. 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

13. 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.

14. 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

15. 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

16. 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 colorectalwhile both green and black
tea may protect against cardiovascular disease

17. V. CHOCOLATE
• Chocolate comes from the ground roasted
seeds of Theobroma cacao

18. 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 fat
4. Sweet cocoa-40% breakfast cocoa with 60%
sugar
5. Sweet milk cocoa- cocoa,sugar and 12% whole
milk
6. Indstant cocoa- spray dried or vaccuum dried

19. TYPES OF SYNTHETIC DRINKS
1. Cola drinks- has cola bean extract +3-4mg
caffeine
2. Fruit-flavored- has with essences of fruits
3. Ginger ale- flavored with ginger and Light
syrup
4. Root beer- flavored with oil of sassafaras and
oil of wintergreen
5. Sarsaparilla- has sarsaparilla extract

20. ALCOHOLIC BEVERAGES

21. 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.

22. 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 beer
4. Port- dark sweet beer made from
fermenting partially charred malt

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

24. CLASSIFICATION OF WINE AS TO
CHEMICAL COMPOSITION
1. Dry Wine- has very small amount of
sugar
2. Sweet wine- wine with discernible
amount of unfermented sugar
3. Sparkling wine- wine that
effervesces/sizzles when opened,
bubbles are due to CO2 (produced by
fermentation or injection under
pressure

25. 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

26. TYPES OF DISTILLED LIQUORS
1. Brandy- spirits distilled from fermented
juice of grapes, apples, peaches, has 30-
50%alc
2. Cognac- brandy distilled from wine
3. Gin- colorless,has 40-45% alc, has
essential oils
4. Rum- distillate from fermented sugar
cane juice, syrup, molasses

27. 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

28. 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

29. CHEERS!
Let’s drink to
that!!!