beverages Flashcards
water drawn
from a confined aquifer.
artesian water
effervescent
water is charged w/ carbonic
gas
aerated water
water that is
placed in a sealed container or
packaged and is offered for
human consumption as drinking
water.
bottled water
bottled water w/ some vitamins and minerals
added. Examples: Vitamin water and Gatorade
fortified water
contains
carbon dioxide gas. Examples:
carbonated soft drinks, sodas and
seltzers
carbonated water
water purified by distillation
Distilled water
water w/
carbonation added during bottling
process
sparkling water
water obtained from one or more springs w/c originate
from underground water, containing
certain mineral salts and trace elements
mineral water
water from any source w/c is produced by distillation,
deionization, reverse osmosis and/or
other suitable processes that may
modify its original composition.
purified water
has minimal calcium and magnesium salts and more
sodium salts
soft water
- has high amounts of
calcium, magnesium salts, sulfates
and bicarbonates.
hard water
also
called Indian water, this
carbonated water to w/c
some quinine is dissolved.
tonic water
Coffee is prepared from the beans of
Coffee species
main stimulants of coffee
caffeine and caffeic acid
responsible for the color of coffee
caramelized carbohydrate
mainly responsible for arom
cafeel
fatty acid form in the coffee
chlorogenic acid
coffee varieties
robusta
excelsa
liberica
arabica
roasting style
french and italian roast
american roast
european roast
viennese roast
dark, heavy-roasted beans that are almost black in color and produce a strongly flavored coffee
french and italian roast
a medium-roasted, coffee which produces a coffee thats neither characteristically light nor heavy
american roast
two-thirds heavy roasted beans combined with third medium roasted beans
european roast
one- third heavy roasted beans combined with two thirds medium roasted beans
viennese roast
market forms of coffee
soluble or instant
three in one
decaffeinated
canned coffee
specialty coffees
espresso
caffe latte
cappuccino
iced coffee
flavored coffee
turkish coffee
methods of preparing coffee
steeping method
drip method (filtered)
percolator
vacuum (siphon brewing method)
Ground coffee is in constant contact with water, water is allowed to boil in a coffee pot and measured coffee is put either directly into boiling water or tied loosely in a thin cloth bag, heat is reduced (185-203 degree celsius) and coffee is allowed to steeo for 6-8 minutes, medium ground coffee is used
steeping method
hot water is poured over the coffee grounds in a perforated basket lined with filter paper or cheese cloth
drip method (filtered coffee)
Jet of water is delivered by pressure over coffee
grounds in a perforated container; coffee
grounds are placed in a perforated upper part
of pot; lower part is filled w/ measured amount of fresh water; upon boiling, water is forced upward through the tube to the top of the pot where it is sprayed over the coffee; as it drips
down, flavor materials are extracted; coffee is
percolated gently for 7-10 minutes; medium or
regular grind is used
percolator
Water and coffee are placed in 2 separate
compartments of the coffee maker; hot
water is sent to the upper compartment
(where the coffee is) by water vapor
pressure (from boiling water in the lower
compartment) and is flowed down by
resulting vacuum.
vacuum (siphon brewing method
prepared from the leaves of camellia sinensis and contain natural oils
tea
main stimulants of thea
caffeine and theine
responsible for color of tea
tannin
kinds of tea
white tea
green tea
oolong
blaack tea
blends
iced tea
herbal teas / tisanes
herbal infusion
instant tea
canned bottle tea
rarest of all types of tea; fermented
white tea
greenish-yellow in color, with a grassy astringent quality reminiscent of the fresh leaves
green tea
refer to as the ‘‘champagne of teas’’ finest and most expensive teas in the world; semi-fermented
oolong tea
“reddish-brown color”; most common type of tea worldwide; made by fully fermenting the
harvested leaves (for several hours) before heating or dryingthis oxidation process imparts a dark coloring and triples the
caffeine
black tea
are combinations of various types of teas from various sources
blends
is the appropriate term used for ‘‘herbal tea’’ a drink made by steeping various herbs, spices, flowers etc. part from the camelloa sinensis to boiling water
tisanes/ herbal teas
a drink made by steeping and herb in hot water
herbal infusion
denotes long, thin closely moistened leaves
orange pekoe
have more opened leaves
pekoe
Grading of black tea
orange pekoe
pekoe
sou chong
dust
large coarse leaves
sou chong
finest product uses in tea bags
dust
methods of preparing tea
teaball/teabag method
steep method
boiling water is poured over a tea bag and soaked until desired strenth is reached
teaball/teabag method
usual proportion is 1/2- 1 tsp of tea cup of hot water and steeped for 2-4 minutes; leaves are removed immediately
steep method
main stimulant of cocoa and chocolate
theobromine
powdered chocolate w/50% cocoa butter removed
cocoa
solid mass w/50% cocoa butter, comes in squares or bars
bitter chocolate
chocolate various forms
cocoa powdered chocolate
bitter chocolate
breakfast cocoa
sweet milk cocoa
instant cocoa
dutch cocoa
50% of fat or cocoa butter has been extracted
cocoa powdered chocolate
solid or plastic mass obtained by grinding cocoa nibs and contain 50% cocoa butter
bitter chocolate
contains not less than 22% cocoa fast
breakfast cocoa
breakfast cocoa mixed w/ sugar to w/c 12%
whole milks solids is added
sweet milk cocoa
a combination of cocoa, chocolate, powdered
skim milk, and sugar.
instant cocoa
- is processed by treating the cacao beans w/ alkali
to improve its solubility as a powder; reddish brown
dutch cocoa
Boil mixture slowly in a small saucepan, when
thick paste is formed; add hot milk, stir and blend well; complete cooking
paste method
Mix sugar, chocolate, or cocoa, cook until volume is reduced, add milk
syrup method
Powdered milk, sugar and cocoa powder are
mixed before adding the milk
dry blend method
synthetic drinks
carbonated bev.
non-carbonated synthetic drinks
come in bottles and in aluminum cans. These beverages are made w/ pure carbonated water,
sugars, citric acid, natural or synthetic flavoring and coloring.
carbonated bev.
are usually fruit flavored drinks w/c come as powdered, as concentrates, or syrups, or as ready-to-drink juices in flexible laminates like tetra-packs
non-carbonated synthetic drink
types of sport drinks
Isotonic, Hypotonic Hypertonic
quickly replaces fluids lost by sweating and supplies a boost of carbohydrates; made for the average athlete
isotonic
quickly replaces fluids lost, and is best for lowperspiration athletes such as jockeys and gymnast
hypotonic
supplements daily carbohydrate intake normally after exercise to top glycogen stores. This drink is used primarily for athletes such as long distance runners who need the extra carbohydrates and electrolytes.
hypertonic
is legally defined as the juicy extract from fruits;
filtered or unfiltered juice of the fruit; sweetened or unsweetened.
Examples of fruit juices are: pineapple juice, orange juice, dalandan and apple juice. When water is added, the product becomes a fruit drink.
fruit juice
is the juice and the pulp of fruits with water and
sugar added.
fruit nectar
is a product made when water is removed
from a fruit juice.
fruit concentrate
The most popular vegetable juice are
tomato and carrot
Fruit drinks mixed w/ dairy-based ingredients to provide protein
and calcium.
vegetable juice and drink
have also introduced in the market. Examples are tomato blended w/ lemon, carrot w/ peach,
celery w/ honeydew melon, and beet w/ raspberry.
Fruit and vegetable juice blends
wine alcoholic content
10-18%
wine chemical composition
dry wine
sweet wine
sparkling wine
fortidied wine
wine containing a very small amount of sugar
dry wine
wine w/ discernable amount of unfermented sugar
sweet wine
wine that effervesces when bottle is opened,
releasing bubbles of carbon dioxide.
sparkling wine
additional alcohol derived from distillation of wine is added to increase alcohol content to 15 to 18%. Examples:
Sherry, Madeira, Marsala, Port
fortified wine
This beverage produced by fermentation of cereal
like barley or malt or from a mixture of malt and rye.
malt liqour
Malt beverages can be classified into the ff:
beer
ale
porter stout
light colored brew that is fermented from cereals and malt
and flavored w/ hops.
beer
common types of beer are:
Pale/Pilsen/Pilsner
lager
Cervesa negra
draft
pale gold colored beer w/c has a slightly bitter
taste
pale pilsen pilsner
dark colored beer
cervesa negra
beer made by bottom yeast fermentations of the above strain of Saccharomyces carlsbergensis. It has a lower alcohol content than ale.
lager
contained in sterilized stainless steel barrel after undergoing
flash pasteurization and carbonation.
draft
beverage made w/ top yeast instead of bottom
yeast employed for beer. This usually contains more
alcohol and hops than lager.
ale
is very full-bodied, dark sweet rich
brew made from fermenting partially charred malt.
porter stout
These are distillates from fruits or wines, or from grains or starch solutions, or from a
mixture of fruits and grains or from other aromatic
substances.
distilled liqour/spirits
distilled liqour/spirits
brandy
cognac
armagnac
gin
rum
vodka
whiskey
spirit distilled from the
fermented juice of grapes or sometimes of apples, peaches or
plums; contains 30-50% alcohol.
brandy
a brandy distilled from
wine. it derived its name from Cognac, a district in France where
it is made.
cognac
a brandy produced from continuous operations of the original and redistillation system in contrast with the separate batch operations of cognac
armagnac
colorless beverage
containing 40-50% alcohol w/c
derives its flavors from added essential oils rather than from
product of fermentation
gin
distillate from
fermented sugarcane juice,
syrup, or molasses
rum
a Russian liquor
distilled from fermented wheat
rye or potatoes
vodka
Alcoholic Beverages from Sugarcane
Basi - fermented drink from sugarcane
● Basing babae - sweet wine
● Basing lalake - dry wine
Alcoholic Beverages from Coconut
toddy (tuba)
lambanog
coconut champagne
wine (bahalina)
is sweet fermented coconuts sap w/c is milky in appearance obtained by tapping the young, flowering spathe of the coconut palm.
toddy (tuba)
obtained from distillation of tuba fermented in an
earthen jar or plastic container. Its alcohol content is higher than
that of tuba
lambanog
prepared by transferring the wine formed by fermenting coconut water, to a lean container, inoculated w/ champagne yeast and stand for atleast 6 months
coconut champagne
made from continuous transfer of freshly
collected tuba until becomes clear. The wine is buried in the
ground for 7 weeks to a year.
bahalina
