History
Tea was discovered by
accident over 5000 years ago when leaves from a tea
bush accidentally dropped into some boiling water and delicately flavoured the
liquid. Tea was originally drunk for its medicinal benefits and it was not until
the 1700s that it began to be consumed as the delicious beverage that we know
today.
bush accidentally dropped into some boiling water and delicately flavoured the
liquid. Tea was originally drunk for its medicinal benefits and it was not until
the 1700s that it began to be consumed as the delicious beverage that we know
today.
What is tea?
Tea is prepared from the leaf bud and top
leaves of a tropical evergreen bush called Camellia
sinesis. It produces what is regarded as a healthy beverage containing
approximately only half the caffeine of coffee and at the same time it aids
muscle relaxation and stimulates the central nervous system. It is regarded as
a profitable beverage with caterers serving over 10 billion cups of tea a year.
Producing countries
\ndia
is the world's
largest tea producer, its best known teas being Darjeeiing, which is a delicate, rounded mellow
flavoured tea, and Assam, a stronger and more full-bodied and flavoured tea.
Purchasing tea
Tea may be purchased
in a variety of forms, a caterer's exact requirements being determined by a
number of factors such as type of establishment and clientele, the occasion, method of service, storage facilities available
and cost.
The different means of purchasing are:
1 Bulk (leaf) allowing the traditional
method of serving
2 Tea bags which are heated sealed and
contain either standard or specia
teas. These tea bags come in one cup, two cup, pot for one or bulk brew
form. The bulk brew may be2-4-8 pint
teas. These tea bags come in one cup, two cup, pot for one or bulk brew
form. The bulk brew may be
3 String and tag: this comes as a one cup bag with
string attached and a tai remains
outside the cup or teapot for easy and quick identification of t tea by the customer
4 Envelopes: this
is again a string and tag but in an envelope for hygienic handling. It is regarded as ideal for
trays in a room service operation
5 Instant: instant tea granules
Speciality teas
These are a variety of
special tea blends, some examples of which are liste below, together with the
appropriate accompaniment:
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ACCOMPANIMENT
MILK LEMON
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tea, suitable for service at breakfast
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good flavour
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X
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grape
flavour
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X
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EARL GREY - a
blend of Darjeeling and
if preferred China, flavoured with Bergamot
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X
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JASMINE - has a
fragrant and scented flavour
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X
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KENYA
- a consistent and refreshing tea X
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LAPSANG SOUCHONG - a smoky, pungent and
perfumed tea,
delicate to the palate that may be
said to be an
acquired taste
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X
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ORANGE PEKOE -
similar to Lapsang Souchong,
but with a
slightly fruity aroma and flavour
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X
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Tisanes are
also gaining in popularity in today's market, due partly to the current trends
towards more healthy eating and drinking. These are fruit flavoured teas and herbal infusions, some examples of which are
as follows:
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Herbal teas Camomile Peppermint Rosehip
Mint
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Fruit teas
Cherry
Lemon Blackcurrant Mandarin
Orange
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The blend
The word blend indicates
that a named tea on the market for sale to the public may be composed of a
variety of different teas to produce one marketable tea acceptable to the
average consumer palate.
For
instance, what is sometimes termed a standard tea may contain somewhere
in the region of 15 different teas, some of which would almost certainly be
Indian tea for strength, African tea for colour and China tea for flavour and delicacy.
Storage
Most teas used in the
stillroom are blended teas sold under proprietary brands or names. All teas are fermented during the
process of manufacture which gives them their black colour. The one exception
is China
• dry, clean and covered container
• well ventilated stillroom
• away from excess moisture
• must not be kept near any strong smelling
foods as tea very quickly absorbs strong odours
The type
of tea used will of course depend on the customer's choice and cost, but most stillrooms carry a varied stock of
Indian, Ceylon China
The quantities of dry
tea used per pot or per gallon may vary slightly with the type of tea used, but
as an approximate guide the following may be adhered
to:
• 42.5-56.7 grams
{H-2 oz) dry tea per 4.546 litres (1 gallon)
• 5 litre (1 pt) of
milk will be sufficient for 20-24 cups
• 5 kilogram (1 Ib) loaf sugar for
approximately 80 cups
When brewing smaller amounts in the stillroom, such as a
pot for one or t it
is often advisable to install a measure. This then ensures standardization brew
and control on the commodity in use. Other means of pre-portioning te may be
used, such as tea bags. When making tea in bulk and calculating quantities of
tea required for a party, allow approximately s litre (I pint) per c or 24 cups per 4.546 litres (1
gallon). If breakfast cups are used, capacity approximately 1 litre (5 pint), then allow only 16 cups to
4.546 litres (1 gallon).
Because tea is an infusion and therefore the maximum
flavour is required from
the brew, a few simple rules carefully observed will obtain satisfactory
results. These are:
• Heat the pot before putting in the dry tea
so that the maximum heat can obtained from
the boiling water
• Measure the dry tea and freshly drawn cold
water exactly
• Use freshly boiled water
• Make sure the water is boiling on entering
the pot
• Allow it to brew 3-4 minutes to obtain
maximum strength from the brew
• Remove the tea
leaves at the end of this period if making in multi-pot insulated urns
• Ensure all the equipment used is
scrupulously clean
Making of tea
The
type of tea served should always govern the style of service.
INDIAN OR CEYLON
Indian
or Ceylon tea may be made in either china or metal teapots, remembering that the simple rules
mentioned above must always be adhered to. Usually both are offered with milk in this country.
Sugar would be offered separately.
This
is made from a special blend of tea which is more delicate in flavour and perfume than any other tea, but lacks body. Less dry tea
is required than for making Indian or Ceylon
It is made in the normal way and is best made in a china
pot. China tea is normally drunk on its own, but may be improved, according to
taste, by the addition
of a slice of lemon. Slices of lemon would be offered on a doily on a sideplate
with a small (dessert) fork. China
RUSSIAN OR LEMON
This may be brewed from a special blend
similar to China Ceylon
a few slices of lemon served separately on
a doily on a sideplate with a small
(dessert) fork. Sugar
would be served separately.
ICED
Make strong tea and chill well. This iced
tea may then be strained and stored chilled until required. It should be served
in a tumbler, on a doily, on a sideplate, and with a teaspoon. A slice of lemon
may be placed in the glass and some lemon
should be served separately as for Russian tea.
TISANES (HERBAL OR FRUIT INFUSIONS)
These are an
infusion of certain herbs, grasses or fruits and are often used for medicinal purposes. They do not contain caffeine, which
is a stimulant. Examples of such teas
are camomile, mint, senna. They should always be made in china pots in order to preserve the delicate flavour,
and served without milk or any other
additions.
MULTI-POT
There are many occasions when tea has to be
produced in bulk. Such occasions might be a reception tea, tea-breaks in an
industrial catering concern, or functions catering for large numbers. In these
instances tea will be made in multi-pots/urns which may be described as teapots
or urns, varying in capacity from 4.546 to
23 litres (1 to 5 gallons). These containers have infusers which hold the
required quantity of tea-leaves for the size of pot/urn being used. The infuser
would be placed in the pot/urn and freshly boiled water added. The mix would then be allowed to brew for a number of
minutes - a maximum of 10 minutes for a 5 gallon urn - and the infuser
removed to ensure a good quality product would be served. The quantity of tea
made should always relate to the number to be served - this will ensure minimum
delay in the service and minimum wastage.
Coffee
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C
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offee is
a natural product grown in many countries of the tropical and si tropical belt in South and Central
America , Africa and. Asia . It is grown al different altitudes in
different basic climates and in different soils and is loc upon as an
international drink consumed throughout the world. Brazil Columbia Ivory Coast Indonesia
The
rising popularity of coffee over the past few years may be attributec the fact
that nowadays more and more people spend their holidays on the Continent.
Coffee is the Continent's most popular drink and is therefore om the first
habits that tourists pick up abroad.
History
There is evidence to suggest that coffee
trees were cultivated about 1000 y« ago in
the Yemen Yemen Aden ,
Egypt Syria Turkey England Oxford Britain America Boston
What is coffee?
The trees which
produce coffee are the genus Coffea which belongs to the Rubiaceae family.
There are somewhere in the region of 50 different species, although only two of these are commercially significant.
These are known as Coffea Arabica and Coffea camepkora which is usually referred to
as robusta. Arabic accounts
for some 75% of world production.
The coffee tree is an evergreen shrub which reaches a
height of two to tr metres when cultivated.
The fruit of the coffee tree is known as the 'cherry' £ these are about 1.5 cm in length and have an
oblong shape. The cherry usue contains two coffee seeds. The coffee tree will
not begin to produce fruit uni is 3-5 years old and it will then usually yield
good crops for up to 15 years.
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The blend
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Companies
who sell coffee have their own blending experts whose task it is to ensure that the quality and taste of their particular
coffee brand is consistent, despite the fact that the imported beans will vary
from shipment to.shipment.
Samples of green coffee beans are taken from bags in the
producing countries and the port
of arrival and sent to prospective buyers whose experts roast, brew and taste
samples to test their quality before deciding on the type' of blend for which the particular coffee is
suitable.
Most brands of coffee sold in. shops are, in fact, a blend
of two or more batches of beans.
Because they have no smell or taste, green beans have to be roasted irTorder to release the coffee aroma and
flavour. The correct roasting should
give a uniform colour. The output of different roastings are used to form different blends.
The
common degrees of roasting are:
light
or pale roastings suitable
for mild beans to preserve their delicate aroma
Medium
roastings give
a stronger flavour and are often flavoured for coffees with
well
defined character
Full
roastings: popular in many Latin countries and have a bitterish flavour
High
roasted coffee accentuates
the strong bitter aspects of coffee, although much
of
the original flavour is lost
Commercial
coffee roasters can either convert the beans into instant (soluble) coffee or prepare them for
sale as roasted or ground beans. The higher the roast, the less acidity and the more bitterness
there is in the coffee.
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The grind
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Method
Filter/Drip
lug
Turkish
Cafetiere
Vacuum infusion
Espresso
Percolator
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Roasted coffee must be ground before it can be used to make
the brew. Coffee is ground to different grades of fineness which suit the many
different methods of brewing. The most
suitable grinds for some common methods of brewing coffee are:
Grinding grade
Fine to medium
Coarse
Pulverized
Medium
Medium fine to fine
Very fine
Characteristics of good coffee
• Good flavour
• Good aroma
• Good colour with
milk or cream - not grey
• Good body
Coffee,
like tea, may be made in many different ways and will be served fro the stillroom or appropriate service point according to
the waiter's check received. As coffee is
also an infusion, and the maximum flavour and strengl required, similar
rules should be observed in its making as for tea.
Methods of brewing can vary, ranging
from instant coffee brewed by the through lj-3 litre (3-6 pints) units and up to machines
that may cope with 1< functions. It must be
remembered that it is very important to choose a metf of coffee making suitable to your particular catering requirements.
Coffee b( may themselves be purchased either roasted or unroasted and
may then bt ground according to requirements. The beans should not be ground
until immediately before they are required
as this will ensure the maximum flavc and
strength from the oils within the coffee bean. If ground coffee is purcha; it normally comes in vacuum packed packets in
order to maintain it in first c condition until use. These packets
contain set quantities to make 4.5 litres (1
gallon) and 9 litres (2 gallons) and so on.
Storage
As with tea, it should be noted that coffee is an
expensive commodity and therefore
the utmost care must be taken in its storage. Points to note with regard to storage are as follows:
• Store it in a well ventilated storeroom
• Use an
air-tight container for ground coffee to ensure that the oils do nol evaporate,
causing loss of flavour and strength
• Keep it away from excess moisture
• It must not be
stored near any strong smelling foods, as coffee will absoi their odour.
Making
coffee
When making coffee
in bulk for a special party, in order to work out one's requirements
with regard to the beverage it should be noted that 283.5-340g(10-12 oz) of ground coffee is sufficient to make
4.5 litres (1 gallon) of black coffee.
Assuming that cups with a capacity of 5 pint
will be used then 283.5-340 g
(10-12 oz) of ground coffee is sufficient to provide 24 cups of black coffee
or ' 48 cups if serving half coffee and half milk. When
breakfast cups are used therr 16
cups of black coffee or 32 cups of half coffee and half milk will be available.
Capacity, at a dinner
where demi-tasse, tt litre (s
pint), are used, is 48 cups of black
coffee or 96 cups half black coffee and half milk. The rules to be observed when making
coffee are as follows:
• Use freshly roasted and ground coffee
• Buy the correct grind for the type of
machine in use
• Ensure all equipment is clean before use
• Use a set
measure of coffee to water: 283.5-340 g per 4.5 litres (10-12 oz per gallon)
• Add boiling water to the coffee and allow
to infuse
• The infusion
time must be controlled according to the type of coffee being used and the method of making
• Control the
temperature since to boil coffee is to spoil coffee: the coffee develops a bitter taste
• Strain and serve
• Add milk or cream separately
• The best
serving temperatures are 82°C {180°F) for coffee and 68°C (155°F) for milk
Reasons
why bad coffee is produced:
Weflfc Coffee
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Water has not reached boiling point
• Insufficient coffee
• Infusion time too short
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Stale or old coffee used
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Incorrect grind of coffee used for equipment in operation
Flat Coffee
• All points for weak coffee
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Coffee left in urn too long before use, or kept at wrong temperature
• Dirty urn or equipment
• Water not fresh, or boiled too long
• Coffee reheated
Bitter Coffee
• Too much coffee used
• Infusion time too long
• Coffee not roasted correctly
• Sediment remaining in storage or serving compartment
• Infusion at too high a temperature
• Coffee may have been left in urn too long before use
Coffee may be made in many
ways and the service depends on the m< used. The stillroom staff must again
have a full knowledge of the methods making and serving coffee in order to
ensure it reaches the guest in peak condition with maximum flavour and
strength, piping hot, correct accompaniments and served in the right type of
container. The following a ways in which coffee may be made and served.
Figure 4.1 Brewing methods (and opposite)
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Jug
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Plunger pot/Cafetiere
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Vacuum or glass
balloon coffee maker
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Automatic filter
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Filter (drip) method
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Espresso and cappuccino
Turkish/Greek/Arabic coffee
INSTANT
This may be made in
individual coffee or teacups or in large quantities. It involves the mixing of soluble coffee solids with boiling water. When
making instant coffee in bulk,
approximately 71 g (2| oz) to each gallon of water should be allowed. This form of coffee may be made very
quickly, immediately before it is required, by pouring freshly boiled
water onto a measured quantity of coffee
powder. Stir well. Hot or cold milk, cream and sugar may be added to taste.
SAUCEPAN OR JUG METHOD
This
is an American method of making coffee more often used in the home than in a
catering establishment. A set measure of ground coffee is placed in a saucepan or jug and the required quantity of freshly
boiled water is poured onto the coffee
grounds. This should then be allowed to stand for a few minutes to extract the
full flavour and strength from the ground coffee. It is then strained and
served. Hot or cold milk, cream and sugar may be added as desired.
CAFETIERE (COFFEE OR TEA MAKER)
La
cafetiere makes
coffee simply and quickly by the infusion method and to order. This in turn ensures that the
flavour and aroma of the coffee are preserved, adding to the guests' enjoyment
at the conclusion of a meal. La cafetiere comes in the form of a glass container with a lip held in a gold or d finished holder and sealed with a lid which also
holds the plunger unit in position.
The method of making is completed
simply by adding boiling water to ground coffee, stirring and then placing the plunger unit
and lid in positioi has a visual attraction and involves the client in
completing the process b) ensuring
the plunger unit is pushed to the base of the glass container befc serving.
La
cafetiere comes
in three sizes, namely:
3 cup
(demi-tasse) - 0.6 pints
8
cup (demi-tasse) - 1.7 pints
12 cup (demi-tasse) - 2.7 pints
A guideline to the quantity of coffee
to be used might be:
2
level dessertspoonfuls for the 3 cup size
6 level
dessertspoonfuls for the 8 cup size
9 level
dessertspoonfuls for the 12 cup size
Infusion time is from 3 to 5 minutes.
PERCOLATOR METHOD
This method is again used more in the home
than commercially. A set qua of coffee grounds are placed in the percolator,
which is then filled with frei drawn water. The water, upon reaching boiling
point, rises up through a tul and percolates the coffee grounds, extracting the
full flavour, colour and strength. Hot or cold milk, cream and sugar may be
added to taste.
The length of infusion time
is determined by the strength of coffee rec which in turn is controlled by
thermostat. When this infusion time has bee completed the coffee liquid no
longer continues to infuse with the coffee grounds but is held in the main body
of the percolator at the correct servii temperature
of 82°C <180°F).
VACUUM INFUSION ('CONA')
This method of making coffee
has considerable visual appeal in the restau and has the advantage that the
coffee served is always fresh as only limite quantities are made at one time.
It also avoids making too much coffee and
therefore
prevents wasting or serving old, flat, bitter coffee during another food service period.
Many appliances are electrically operated or heated by
means of a methylated
spirit lamp. Banks of these machines may be used for varying requirements, housing two, three,
four or five containers at one time. They are compact and portable and very easy to keep clean. The
method of making the coffee
is fairly simple in itself but is best supervised to ensure the best results and a constant standard.
The filters in this vacuum-type equipment are sometimes
glass, but more often
than not are made of plastic or metal and held in place by a spring. This in
itself is a saving as breakages are not so frequent. This also applies when the
Cory-type coffee making machine is used, as here the upper bowl or both upper and lower bowls may be made of
aluminium. This detracts to some extent from visual appeal in the room, but is again a saving in
breakages and it produces a cup
of coffee of equivalent quality.
The method of making coffee is similar to the percolator
method. The lower bowl
is filled with cold water or, to speed up the operation, freshly heated but not boiled water, up to the water
level. The filter is placed in the upper bowl, ensuring it is securely fixed,
and the required quantity of ground coffee is added according to the amount of water being used. The
upper bowl is then set in
the lower bowl, making sure it is securely in place, and the water is heated.
As the water reaches boiling point, it rises up the tube
into the upper bowl, mixing
with the ground coffee. As it rises in the upper bowl, it is often best to stir the mixture gently to ensure
that all coffee grounds infuse with the liquid, as sometimes the grounds are inclined
to form a cap on top of the liquid and therefore do not fully infuse. At the same time, care must
be taken that the filter is
not knocked as this may cause grains to pass into the lower bowl.
On reducing the heat, the coffee liquid passes back into
the lower bowl leaving
the grounds in the upper bowl. The upper bowl and filter are then removed and washed ready for re-use.
The coffee in the lower bowl is ready for use and should be served at a
temperature of approximately 82°C (180°F). The coffee may be served with hot or
cold milk or cream, with sugar to taste.
FILTER (CAFE FILTRE)
This is a method
originating from and traditionally used in France
By
this method, coffee may be made individually by the cup or in bu party of up to
six guests. Before starting to make coffee by this method, e that all equipment
is hot. Otherwise the resulting coffee cools very rapid
TOUR THROUGH' FILTER METHOD
This
is an excellent method of making filter coffee which has increased in popularity in Britain
It is seen as a very good method of
coffee making for the bar top/back b public house, where coffee may be served in conjunction
with hot or cold snacks or where it may be offered at the end of a meal. When
coffee is m. this
method, ensure that:
• The machine is plugged in and switched on
at the mains
•
The 'brew' indicator light is on. This tells the operator that the water
c held in the
machine is at the correct temperature for use
•
The correct quantity of fresh ground coffee, which will usually come in form of a vacuum sealed pack, is
used. A fresh pack should be used f< new brew of filter coffee being made
• A new clean filter paper is used for each
fresh brew
The logic behind this method is that the measured quantity
of freshly dra water poured into the top of the 'pour through' filter machine
displaces tl water
already in the machine. This hot water infuses with the ground cofft runs into the serving container as a
coffee liquid ready for immediate use takes approximately 3-4 minutes to make
one brew.
An alternative to the 'pour through'
which serves a similar purpose wr one is unsure of the quantity required is the automatic
'Melitta'. It makes cups of coffee in about 5 minutes and may be set up on
either the bar to] any
small space available. This is a fully automatic coffee machine.
INDIVIDUAL FILTER
This
is an alternative in the making of filter coffee. It is a plastic, disposab individual
filter, bought with the required amount of coffee already sealei the base of the filter. Each individual filter is
sufficient for one cup and afl the whole filter is thrown away. The
advantage of this method is that ever may be made to order. It also appeals to
the customers as they see that t are
receiving entirely fresh coffee as well as it having a certain novelty val When
making a cup of coffee by this method, freshly
boiled water should
be
poured into the
filter cup to the required level. The liquid
then falls into the :up. A lid should be placed over the water in the
filter to help retain the emperature.
Time of making is approximately 3-4 minutes.
ESPRESSO
This method, Italian
in origin, came to Britain
The method involves passing
steam through the finely ground coffee and fusing under pressure. The advantage
is that each cup is made freshly for the ustomer.
Served black, the coffee is known as Espresso and is served in a small {lass cup. If milk is required, it is heated for
each cup by a high pressure steam njector
and transforms a cup of black coffee into Cappuccino. As an approximate uide, from 5 kg {1 lb) of coffee used, 80 cups of
good strength coffee may be [produced.
The general rules for making coffee apply here but, with this special [and
delicate type of equipment, extra care should be taken in following any instructions.
STILL-SET
This
is perhaps the most widely used method in all stillrooms. It normally consists of a small central container
into which the correct
sized filter paper is placed. A
second, fine-meshed metal filter with a handle is then placed on the filter
paper and the ground coffee placed on top of this. There is an urn on either side of varying capacities according to
requirements. The urns may be 4i, 9,13
or 18 litres (1, 2, 3, 4 gallons) in size.
These
still-sets are easy to operate, but must be kept very clean at all times and regularly
serviced. The urns should be rinsed before and after each brew until the
water runs clear. This removes the thin layer of cold coffee which clings to the side of the urn that, if left, will spoil
the flavour and aroma of the next brew.
Boiling water is passed through the
grounds and the coffee passes into the urns
at the side. Infusion should be complete in 6-8 minutes for 4s litres (1 gallon) of coffee, using medium ground coffee.
The milk is heated in a steam jacket
container. It should be held at a constant temperature of 68°C because if held
at too high a temperature or boiled or heated for too soon, on coming into contact with the coffee it will destroy its
flavour and taste. At the same time, the milk itself becomes
discoloured. The coffee and milk should be held separately, at their correct temperatures ready for serving.
DECAFFEINATED
Coffee
contains caffeine which is a stimulant. Decaffeinated coffee is mad< beans
after the caffeine has been extracted. The coffee is made in the noi way.
ICED
Strong
black coffee should be made in the normal way. It is then strained chilled well
until required. It may be served mixed with an equal quantity cold milk for a smooth beverage, or
with cream. It is served in a tall glass, ice cubes added and with straws. The glass should stand on
a doily on a sideplate
with a teaspoon and, where necessary, some cream served separately.
TURKISH OR EGYPTIAN
This is made from darkly roasted Mocha beans which are
ground to a fine powder. The coffee is
made in special copper pots which are placed on tc stove or lamp and the water is then allowed to boil. The sugar should
be ] at this stage to sweeten the coffee as it is never stirred once
poured out.' finely ground coffee may be
stirred in or the boiling water poured onto th grounds. The amount of coffee
used is approximately one heaped teaspo< per person. Once the coffee
has been stirred in, the copper pot is
taken c direct heat and the cooling causes the grounds to settle. It is brought
to tl and allowed to settle twice more and is then sprinkled with a little cold
w settle any remaining grains. The coffee is
served in small cups. While mak the
coffee, it may be further flavoured with vanilla pods but this is option;
Irish and speciality coffees
An 18.93 cl (6f fl oz) Paris
This method of making coffee may be carried out at the
table and has visual appeal. As the fat
content of cream is much higher than that of milk, less may be used and
it should not be heated.
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Figure 4.2
Tray laid for service of \risfi coffee
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When the Irish coffee
has been prepared, the goblet should be put on a doily on a sideplate and
placed in front of the guest. If brandy is used instead of whiskey, the coffee is known as Cafe Royale.
Irish
coffee is normally served by the waiter at the table. The following equipment is required:
• Silver salver
• Serviette
• 18.93 cl (6f fl oz) Paris
• Teaspoon
• Jug of double cream
• 6 out measure
• Coffee pot
• Sugar basin of coffee sugar with a teaspoon
• Bottle of Irish whiskey
ORDER OF INGREDIENTS IN THE GLASS
1 Sugar
2 Black coffee
3 Spirit or liqueur
4 Double cream
OTHER FORMS OF SPECIALITY CONNOISSEUR COFFEES
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Calypso Coffee:
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Tia-Maria Scotch
Whisky Cointreau
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Monk's
Coffee: Benedictine
Russian
Coffee: Vodka
Jamaican Coffee: Rum
Different catering outlets may put a
different name to a speciality coffee containing the same liqueur or spirit.
For example:
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Cafe Royale: Brandy Cafe Parisienne: Brandy
Cold Beverages:
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O
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ther
beverages may also be offered from the stillroom such as cocoa, drinking chocolate, 'Horlicks',
'Ovaltine' and 'Bovril', and these shouli readily
available. They should be prepared and served according to the n instructions.
If milk shakes are requested, then the following basic
ingredients are required:
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Chilled milk
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Syrups
(flavouring)
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These would
normally be served with a straw in a tall glass after making in a mixer or blender.
Non-alcoholic dispense bar beverages
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Syrups
(flavouring)
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• Ice-cream
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Non-alcoholic dispense
bar beverages may be classified into five main groups:
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Chilled milk
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1 Aerated waters
2 Natural spring waters or mineral waters
3 Squashes
4 Juices
5 Syrups
Aerated waters
These beverages are charged or aerated
with carbonic gas. Artificial aerated waters
are by far the most common. The charging with carbonic gas imparts the pleasant
effervescent characteristic of all these beverages. The flavourings found in
different aerated waters are imparted from various essences. Some examples of
these aerated waters are as follows:
• Soda water: colourless and tasteless
• Tonic water-, colourless and quinine
flavoured
• Dry ginger-, golden straw coloured with
a ginger flavour
• Bitter lemon: pale cloudy coloured with
a sharp lemon flavour
Other flavoured waters which come under this heading
are:
• 'Fizzy' lemonades
• Orange
• Ginger beer
• Coca-cola, etc.
Natural spring waiters/mineral waters
Today we live in an
era increasingly concerned with health and diet, so, as a result, mineral and natural spring waters are back in
vogue. There is a worldwide shift in drinking habits away from strong spirits
to lighter wines and from sugary soft drinks
to bottled waters. In Britain United States
In selection, the emphasis should be placed on the right
water for th occasion. For instance:
• Perrier from
France Germany
• The lighter,
natural carbonation of France Badoit , Belgium
• Other good pure
still table waters, internationally recognized, are Evi Vittel from France Italy Spain
Figure 4.3 Different varieties of mineral water
|
NAME
|
TYPE
|
COUNTRYY
|
|
APPOLLINARIS
|
Naturally
sparkling
|
|
|
CONTREX
|
Still
|
|
|
PERRIER
|
Naturally
sparkling or in fruit flavours
|
|
|
ROYAL
FARRIS
|
Naturally
sparkling
|
|
|
SAN
PELLEGRINO
|
Carbonated
|
|
|
SPA
|
Still,
naturally sparkling or in fruit
|
|
|
|
flavours
|
|
|
SPA
MONOPOLE
|
Still
or sparkling
|
|
|
|
Naturally
sparkling
|
|
|
VITTEL
|
Naturally sparkling
|
|
|
VOLVIC
|
Still
|
|
Figure 4.4 Different varieties of spring water
|
NAME
|
TYPE
|
COUNTRY
|
|
ASHBOURE
|
Still
or sparkling
|
|
|
BADOIT
|
Slightly sparkling
|
|
|
BUXTON
|
Still
or carbonated
|
|
|
EVIAN
|
Still
|
|
|
HIGHLAND
SPRING
|
Still
or carbonated
|
|
|
MALVERN
|
Still
or carbonated
|
|
The
EEC has divided water into two main types: mineral water and spring water. Mineral water has a mineral content (which is
strictly controlled), while spring water has fewer regulations, apart from those concerning
hygiene. Water can be still, naturally
sparkling or carbonated during bottling by the addition of carbon dioxide.
Bottle sizes for mineral and spring waters vary
considerably from 1.5 litres to 200
millilitres. Some brand names sell in both plastic and glass bottles, whilst other brands prefer either plastic or glass bottles
depending on market and the size of
container preferred by that market. Evian comes in single-serve containers
which are used by airlines.
Natural spring waters are obtained from natural springs in
the ground, the waters
themselves being impregnated with the natural minerals found in the soil and sometimes naturally charged
with an aerating gas. The value of these mineral waters, as they are sometimes termed, has long been recognized by
the medical profession. It should be noted
at this stage that one may often find a bottle
of Malvern water on the bar top as well as the soda syphon. The guest may then help himself or herself to whatever he or
she wishes.
Where natural spring waters are found, there is usually
what is termed a Spa, where
the waters may be drunk or bathed in according to the cures they are supposed
to effect. Many of the best known mineral waters are bottled at the springs.
The mineral waters are usually classified according to
their chemical properties
which are as follows.
ALKALINE WATERS
These are the most
numerous of all the mineral waters. It is said they help treatment of gout and rheumatism.
|
Saint-Galmier Aix-les-bains Aix-la-chapelle Sellers
|
|
eg Perrier Malvern
|
APERIENT WATERS
So named because of
their saline constituents, these being in the main sulphate of magnesia or sulphate of soda.
eg Cheltenham Montmirail Leamington-Spa Seidlitz
CHALYBEATE WATERS
These mineral waters
are of two kinds, being either carbonated or sulphat is recognized that they
act as a stimulant and a tonic.
eg Forges Passy
Saint
Nectaire Vittel
LITHIATED WATERS
These are rich in Uthia salts.
eg Baden-Baden Carlsbad Saint Marco Salvator
SULPHUROUS WATERS
These
waters are impregnated with hydrogen.
eg St. Boes Harrogate Challes
TABLE WATERS
These waters are recognized to be much
less highly mineralized than othe natural spring waters, and are mainly
alkaline. They are still used on the continent far more than in this country,
although here their popularity is g£ ground rapidly. They may be taken between
meals or at meal time, either or mixed with
light wine or spirits.
When
taken regularly, these table water stimulate and act as a tonic. It should be
noted that flavoured mineral waters are also available, such as I and lime.
Squashes
orange lemon grapefruit lime juice |
|
squash
|
Squashes
may be served on their own, mixed with spirits or cocktails, or us as
the base for such drinks as fruit cups. They are indispensable in the bar an
adequate stock should always be held. Examples are:
Juices
The main types of juices
held in stock in the dispense bar are:
Bottled or canned
• orange juice
• pineapple juice
• grapefruit juice
• tomato juice
These are normally purchased in small
bottles termed 'babies' which contain 11.36
centilitres (4 fl oz). They may also be obtained canned.
Fresft
• orange juice
• grapefruit juice
• lemon juice
It is often necessary to keep a small
stock of these juices, made from fresh fruits.
They would be used for cocktails and for mixing with spirits.
Syrups
The main use of
these concentrated, sweet, fruit flavourings is as a base for cocktails, fruit cups or mixed with soda water as a long
drink. The main ones used are:
• Grenadine (pomegranate)
• Cflssis (blackcurrant)
• titrondle (lemon)
• gomme (white sugar syrup)
• fram&oise (raspberry)
• cerise (cherry)
» orgeat (almond)
It should be noted that syrups are also
made as 'flavouring agents' in cold milk drinks
such as milk shakes.
Introduction to Spirits
ALCOHOLIC
BEVERAGES
BEVERAGES
Beverage
The word beverage has been derived from the Latin word
“bever” meaning rest from work. After work one tends to feel thirsty due to
fluid loss through perspiration and one is inclined to drink water or potable
beverages. Beverages are potable drinks which have been thirst quenching,
refreshing, stimulating and nourishing qualities.
Alcoholic Beverage
•Alcohol is
an odorless liquid obtained through the fermentation of a sugar containing
liquid. There are many members of the alcohol family but ethyl is the one which
is consumable, all other alcohols are poison.
•Any potable
liquid containing 1/2% - 75% of ethyl alcohol by volume is potable. Those
higher than 76% not potable.
•Alcoholic
beverages affect the central nervous system and tranquilize it, thus reducing
tension and worries. Initially alcohol acts as a stimulant, being a
concentrated source of energy, it is absorbed directly by the blood stream from
the stomach and therefore provides instant energy to the body and increases the
blood pressure for a short while. Effects of alcohol remains in the body for
about 24 hours.
History of Alcohol
•Wine is
probably the earliest of the alcoholic beverages, simply because it could be
made without the maker’s having to understand the chemical changes that turned
the sugar in grapes, other fruits and other products into alcohol. Some of
these earlier wines were made from honey and were known as mead.
•Wine is
mentioned in documents three thousands years old, as well as in the Bible and
in the literature of the Greeks and Romans.
•Beer has
been known for almost as long as wine. In fact, grain was turned into beer long
before it was used to make bread, and beer was used for its carbohydrate
content as a food.
•It was the
Greeks who discovered that wine could be stored and would often improve with
age. They stored their wine in large vessels known as “AMPHORAE”.
•The
principle of distillation is that ethyl alcohol vaporizes at a lower temperature
than water 78 Degree Celsius against 100 degree Celsius.
•Distilled
spirits were first produced in the western world three hundred to four hundred
years ago.
•The process
was first used to produce a product that would cure diseases when consumed, and
the resulting distilled alcohol was given the name “aqua vitae” or “water of
life”.
Types of Alcoholic Beverages
Fermented Beverages
•All
alcoholic beverages begin with the fermentation of a liquid food product
containing sugar.
•Fermentation
is the action of yeast in solution, which breaks down the sugar into carbon
dioxide and alcohol. The CO2 escapes into the air, and the alcohol, a liquid,
remains behind in the original liquid, which thus becomes a fermented
beverages.
•Beer and
wines are fermented beverages. Beer are made from fermented grains. Wines are
made from fermented grapes and Cider are fermented apple juice.
Distilled Spirits
•If the
alcohol can be separated from a fermented liquid, what is obtained is
essentially the spirit of the liquid.
•A spirit is
a potable alcoholic beverages obtained from the distillation of an alcoholic
containing liquid. The process of simultaneous evaporation and condensation of
a liquid or a mixture of liquids is called DISTILLATION.
•Brandy,
Whisky, Rum, Gin, Vodka, Tequila etc. are examples of distilled spirits.
Compounded Beverages
•Made by
combining either a fermented beverage or spirit with flavoring substances.
•Various
types of liqueurs, such as Benedictine, Tia Maria, Crème de menthe and various
bitters such as Campari are examples of compounded beverages.
Alcoholic content
•The
concentration of alcohol in a drink may be specified in percent alcohol by
volume (ABV), in percentage by weight, or in proof. In the USA UK
•The word
proof refers to the alcoholic content of a spirit.
•V/v for
"by volume," used to describe the concentration of alcohol in a
mixture. Thus 2% v/v means that the volume of alcohol is 2% of the total volume
of the solution or mixture.
•Generally
Distilled spirits would have an alcoholic content of 40%, Table wines would
have 12% and Beers contain 5% alcohol by volume.
Congeners
Congeners are toxic chemicals that are formed during
fermentation, some liquors have more of them than others. By-products from the
process of fermentation of alcohol that contribute most of the unique tastes,
aromas and colors of each of the different spirits. Congeners are also largely
responsible for hangovers
Congeners include esters, acids, aldehydes and higher
alcohols. Strictly speaking they are impurities, but they give whisk(e)y its
flavour. Fewer Congeners are removed during the production of darker spirits
like brandy, whiskey and red wine which explains their stronger taste and the
higher likelihood of a hangover the next day. On the other hand, clearer
liquids such as vodka contain the smallest amount of Congeners because of the
distillation process.
Definitions
•Wine – Wine
is a alcoholic beverage obtained by the fermentation of freshly gathered grape
juice.
•Brandy –
Brandy is obtained by the distillation of fermented grape juice and suitably
matured in oakwood casks.
•Liquor –
Generic term for all alcoholic beverage. Also is the water used for brewing
after the removal of unwanted minerals and salts in a brewery.
•Liqueurs –
Liqueurs are sweetened, coloured and flavoured spirits with a base of Cognac
•Whisky –
Obtained by distillation of grains, particularly barley malt and is aged in
oakwood casks.
•Rum –
Obtained by distillation of fermented molasses or sugarcane juice and matured.
•Gin – A
rectified spirit obtained by distillation of fermented mash of cereals and
grains and flavoured by juniper berries and herbs.
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