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| OBJECTIVES | to Top |
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- know the reasons and methods of preparation for an optimum drink of coffee.
- Know the reasons and methods of preparation for an optimum drink of tea.
- Know the advantages of various juices and waters.
- Know the various types of wines and spirits.
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The student shall be able to:
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| GLOSSARY | to Top |
ASEPTIC is a beverage free from disease-producing microorganisms; filling a container that has been previously sterilized without recontaminating either product or container in an aseptic process. ASPARTAME is an alternative sweetener whose trade mark name is Nutrasweet.
ASTRINGENCY is the puckering, drawing, or shrinking sensation produced by certain compounds in food.
CHICORY a plant whose root is roasted and ground for use as a coffee substitute.
CHLOROGENIC ACID is polyphenolic organic acid.
FERMENTATION is the transformation of organic molecules, such as sugar, into smaller ones by the action of microorganisms.
FUNCTIONAL FOODS are any food that has a positive impact on an individual's health, physical performance, or state of mind in addition to its normal nutritive value, sometimes called nutraceuticals.
GUARANA is a South American berry with alleged aphrodisiac qualities; the seeds of the berry contain caffeine.
HYGROSCOPIC is tending to attract or absorb moisture from the atmosphere.
MINERAL WATER is ground water containing at least 250 ppm total dissolved solids (TDS); more than 1500 ppm TDS must be labeled as high mineral content.
OXIDATION is a chemical change that involves the addition of oxygen.
PASTEURIZATION is the process of heating to a temperature below the boiling point of water but high enough to destroy pathogenic microorganisms.
PECTIC ENZYMES are enzymes such as pectinase that hydrolyze the large pectin molecules.
PHENOLIC COMPOUND is an organic compound containing in its structure an unsaturated ring of carbon atoms with an -OH group.
POLYPHENOL is a phenol compound with more than one -OH group attached to the unsaturated ring of carbon atoms; some produce bitterness in coffee and tea.
PURIFIED WATER is chemically pure; treated bottled water produced by distillation, deionization, reverse osmosis, or other suitable processes. SPRING WATER is water derived from an underground formation from which water flows naturally to the surface of the earth.
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Updated: Wednesday, October 24, 2007.
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