This document provides information on types of beverages divided into non-alcoholic and alcoholic categories. Non-alcoholic beverages include tea, coffee, aerated water, mineral water, squashes/cordials/syrups, juices, and mocktails. Tea is prepared from Camellia sinensis leaves and buds and comes in varieties like green, black, and herbal teas. Coffee is available in espresso, cafe au lait, and cappuccino styles. Aerated waters can be carbonated, soda, or flavored. Procedures for preparing and serving different non-alcoholic beverages are also outlined. Alcoholic beverages discussed include wine, beer, spirits,
Beverage Industry - The Manufacturing Process, Equipment and ControlVinit Varu
This presentation covers the importance and the manufacturing process of the beverage industry. It will cover the equipment used in the processes and the process flow diagrams of the control part. This was a group presentation held at College of Engineering, Pune (CoEP).
Wine production
Wine is an alcoholic beverage made with the fermented juice of grapes.
Technically, any fruit is capable of being used for wine (i.e., apples, cranberries, plums, etc.), but if it just says “wine” on the label, then it’s made with grapes. (By the way, wine grapes are different than table grapes).
Since 15th century, wine production and consumption has been flourishing and now the modern science and technology has improved the wine production industrially and available worldwide.
It is believed that the initation of wine was from the Northern Zagros mountains of Iran at around 4000 B.C. Although a fix date and time of era earlier than this has yet been found.
Wine is a product of a fruits such as berries, apples, grapes, cherries, palm and rice which is fermented partially or fully depending upon the alcohol content.
Mostly grapes of Vitaceae family species are used in the winemaking: Vitis labrusca and Vitis vinifera because it contains all the necessary ingredients from pulp, juice and seeds that contains essential acids, sugars, minerals, tannins and vitamines.
Viticulture is a branch of horticulture that cultivates and harvests wine grapes while enologists study the wine and winemaking process and the science of breeding and fermentation.
Wine can have anywhere between 5% and 23% ABV (alcohol by volume).
The average alcohol content of wine is about 12%. This amount varies depending on the variety of wine, as well as the winemaker and their desired ABV. Some wines within the same family can even see differences in the alcohol content due to the location of the vineyard and winery.
Beverage Industry - The Manufacturing Process, Equipment and ControlVinit Varu
This presentation covers the importance and the manufacturing process of the beverage industry. It will cover the equipment used in the processes and the process flow diagrams of the control part. This was a group presentation held at College of Engineering, Pune (CoEP).
Wine production
Wine is an alcoholic beverage made with the fermented juice of grapes.
Technically, any fruit is capable of being used for wine (i.e., apples, cranberries, plums, etc.), but if it just says “wine” on the label, then it’s made with grapes. (By the way, wine grapes are different than table grapes).
Since 15th century, wine production and consumption has been flourishing and now the modern science and technology has improved the wine production industrially and available worldwide.
It is believed that the initation of wine was from the Northern Zagros mountains of Iran at around 4000 B.C. Although a fix date and time of era earlier than this has yet been found.
Wine is a product of a fruits such as berries, apples, grapes, cherries, palm and rice which is fermented partially or fully depending upon the alcohol content.
Mostly grapes of Vitaceae family species are used in the winemaking: Vitis labrusca and Vitis vinifera because it contains all the necessary ingredients from pulp, juice and seeds that contains essential acids, sugars, minerals, tannins and vitamines.
Viticulture is a branch of horticulture that cultivates and harvests wine grapes while enologists study the wine and winemaking process and the science of breeding and fermentation.
Wine can have anywhere between 5% and 23% ABV (alcohol by volume).
The average alcohol content of wine is about 12%. This amount varies depending on the variety of wine, as well as the winemaker and their desired ABV. Some wines within the same family can even see differences in the alcohol content due to the location of the vineyard and winery.
F& B (Alcoholic and Non Alcoholic Beverage)Divya Khanduri
Alcoholic and Non Alcoholic Beverage Whisky and Cocktails made from it and Cold Drinks and Mocktails made from it.Accompaniment goes with Both Beverage.
This presentation gives you knowledge of one an alcoholic and non-alcholic item. In an alcoholic beverage, you find a whisky or in non-alchoholic, you find soft drinks.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
3. 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
Tea:
Green tea,
Black tea,
Tisanes
(Herbs),
Flavored
tea)
4. Available in many blends and
prepared in many styles.
Espresso, Café au lait, Cappuccino,
Decaffeinated & Instant
Coffee
Ground,
Instant
Decaffeinated
Specialty
5. 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
Aerated Water:
Carbonated
Soda
Bitter
Lemon
Tonic
6. Category 1 – Non - Alcoholic
Beverages
Breakfast, Earl Grey, Darjeeling, Oolong TeaPrepared 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
Tea (e.g. Green tea, Black tea, Tisanes (Herbs),
Flavored tea)
7. 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)
Mineral
Waters
(e.g. Still,
Natural
Spring,
Carbonat
ed)
8. Preparations of fruit
juices/syrups with sugar,
water & other ingredients.
Not carbonated.
Squashes/
Cordial/S
yrups
(e.g.
Lemon
Squash,
Lime
Cordial
Grenadin
e)
9. Juices (e.g. Fresh Juices)
Commercially – Packed brands, juices fresh
prepared.
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.
Mocktails
10. Category 1 – Non -Alcoholic
beverage
coffee
Available in many blends and prepared in
many styles.
Espresso, Café au lait, Cappuccino,
Decaffeinated & Instant
11. Category 2 – Alcoholic
Beverages
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.
Wine (e.g.
Table
Wine,
Sparkling,
Dessert,
Fortified
12. From fermented grain – brewing process.
Ingredients – malt, yeast, hops & water.
General terms foe ales, lagers & stout.
Guinness – stout. Draught beer – from barrel.
Beers (e.g.
Lagers –
Bottom,
Ales - Top)
14. 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.
Spirits (e.g.
Brandy, Whisky,
Gin, Vodka,
Tequila, Rum)
15. 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
16. 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
17. 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
Beverage
Preparation –
Non-Alcoholic
18. Tea Making – boiling water, brewing process,
straining, available in variety of forms
Coffee Making – boiling water, infusion, straining,
available in variety of forms
19. 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
20. 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.
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.
21. 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
22. Beverage Procedure –Alcoholic
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.
Procedure
in Serving
Table Wine
23. 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)
24. Beverage Procedure –Alcoholic
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.
Procedure in
Serving Table
Wine (cont.)
25. Red wine – placed straight on the table with napkin
folded around or in red wine basket.
Refill the glass.
