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Beverages
Biscuit
Bread
Carbohydrates
Cereals
Creampuffs
Crystallization
Egg
Energy
Fats & Oils
Fish
Flour Mixtures
Foams
Foam Cakes
Food Systems
Fruits & Vegetables
Hydrocolloids, Vegetable Gums
Leavening
Meat, Fish, Poultry
Milk
Muffins
Pastry
pH
Popover
Poultry
Protein
Quickbreads
Safety
Sensory
Shortened Cake
Sponge Cakes
Starchs
Sugars
Vegetable Gums
Water
Frequently Asked Questions

OBJECTIVES
    The student shall be able to:
  • 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.
CONTENT

Beverages in food science, food preparation, and food service are a critical factor for esthetic and economic success of any operation. There are a number of catagories of beverages which require knowledge in a variety of areas. In the past the work on beverages was fairly straight forward. It was either tea, coffee, or an alcoholic beverage. This has changed considerably in the last several years. Each one of these catagories has a wide variety of speciality products now. In addition, bottled speciality water, fruit and vegetable drinks have been added to many menus.In times past, coffee was campfire coffee or household coffee. Certainly, there was considerable variation; however, it was generally due to brand or other. Now, the food service operator must be aware not only of the variations in brands, processing, and source; but, must know how to make the different "coffee recipes". This site will explore a number of ramifications and considerations in service of coffee.Coffee comes from various tropical African shrubs or trees of the genus Coffea, especially C. arabica. The seeds, from a pulpy fruit, are dried, roasted, and ground to prepare a stimulating, aromatic drink. There is a Kentucky tree (Gymnocladus dioica)which is deciduous North American tree having bipinnately compound leaves and flat, pulpy pods with large seeds which have formerly been used as a coffee substitute.Coffee contains 50 to 75 milligrams [6 oz] caffeine (C8H10N4O2), depending upon the type.The decaffeinating coffee process was invented by Ludwig Roselius in 1905. A solution of benzene was applied to premoistened green coffee beans. From that time there are currently three processes.
Tea has traditionally been separated on the basis of the cultivar and location of growth and the degree of fermentation. The fermentation for a specific type would be generally green tea, oolong tea, or oolong tea. Now, tea may be the traditional form or it may be a herbal form.The juice industry has grown tremendously in the last several years. Individual serving boxes are readily available for those "on the go". The market placew has about any juice or mixture of juices that you might want. Water is no longer limited to the glass. It is readily available as bottled water of different types, flavors and origins.Tea has traditionally been separated on the basis of the cultivar and location of growth and the degree of fermentation. The fermentation for a specific type would be generally green tea, oolong tea, or oolong tea. Now, tea may be the traditional form or it may be a herbal form.

Tea has traditionally been separated on the basis of the cultivar and location of growth and the degree of fermentation. The fermentation for a specific type would be generally green tea, oolong tea, or oolong tea. Now, tea may be the traditional form or it may be a herbal form. The juice industry has grown tremendously in the last several years. Individual serving boxes are readily available for those "on the go". The market placew has about any juice or mixture of juices that you might want. Water is no longer limited to the glass. It is readily available as bottled water of different types, flavors and origins.






GLOSSARY

  • 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.
  • black tea: is the most common type of tea, fully fermented before drying.
  • Caaf au lait: is coffee served with hot milk.
  • chicory: a plant whose root is roasted and ground for use as a coffee substitute.
  • chlorgenic acid: is polyphenolic organic acid.
  • fermentation: is the transformation of organic molecules, such as sugar, into smaller ones by the action of microorganisms.
  • expresso: is a strong coffee brewed by forcing steam under pressure through darkly roasted, powdered coffee beans.
  • 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.
  • green tea: is tea that is made from unfermented leaves and is pale in color and slightly bitter in flavor, produced mainly in China and Japan.
  • 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.
  • expresso: is a strong coffee brewed by forcing steam under pressure through darkly roasted, powdered coffee beans.
  • 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.
  • mocha: is a rich pungent Arabic coffee that usually has chocolate added.
  • oolong tea: is a dark-colored China tea made by fermenting the withered leaves to about half the degree usual for black teas.
  • 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 compounds: 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.


    • Updated: Wednesday, May 23, 2012.