Alcoholic Beverages: https://www.facebook.com/delhindra/

Housekeeping Knowledge

1. Beverage Knowledge Delhindra/ chefqtrainer.blogspot.com

2. What Is Beverage? Any liquid that can quench the thirst are called beverage. Beverage is any kind of liquid. Water, tea, coffee, milk, juice, beer and any kind of drinks item are listed in beverage items.  Actually, beverage means any kind of Liquid item. In the F&B section beverage is a most important matter because without beverage any kind of restaurant and F&B section fully value less. what is beverage? Delhindra/ chefqtrainer.blogspot.com

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4. ALCOHOL BEVERAGE Delhindra/ chefqtrainer.blogspot.com

5. ALCOHOL BEVERAGE The word alcohol is derived from the Arabic al-kohl. Alcohol is generally defined as a liquid obtained through the fermentation of a sugar containing liquid . These are the beverage that contain ethyl alcohol or ethanol The percentage of alcohol in a drink varies from 0.5% to 95% depending on the method by which the alcohol is obtained Is a drink containing ethanol, commonly known as alcohol Ethanol? Ethanol: obtained by fermented sugar containing juicy material C2H6O Delhindra/ chefqtrainer.blogspot.com

6. Three Kinds of Process of Alcohol Beverage Delhindra/ chefqtrainer.blogspot.com

7. Fermentation is a process in which sugar is converted into alcohol. It is a chemical reaction of yeast on sugar This process is basic of preparing all alcoholic beverages The alcoholic level of all fermented drink is normally between 4 to 14 % Examples of fermented beverage are WINE CIDER PERRY Fermentation Delhindra/ chefqtrainer.blogspot.com

8. These three are very necessary for fermentation to take place If there is absence of any one of these, fermentation will not take place Delhindra/ chefqtrainer.blogspot.com

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11. Distillation The process in which alcohol is separated from the fermented juice by heating it. The process of distillation is that the ethyl alcohol or ethanol is boiled at a low temperature at. All spirits are produced by the distillation of alcoholic beverages Example of distilled are Brandy Whiskey Gin Rum Vodka Tequila Delhindra/ chefqtrainer.blogspot.com

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13. 5 Process BREWED & FERMENTED DRINKS M ashing Brewing Fermenting Lagering / storing Maturing Aging Conditioning Packing Examples of Brewed & fermented drinks are Beer Sake Brewing & Fermentation Delhindra/ chefqtrainer.blogspot.com

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15. Tree Categories Alcohol Beverage Delhindra/ chefqtrainer.blogspot.com

16. SPIRITS Delhindra/ chefqtrainer.blogspot.com

17. Drinkable liquid containing ethanol that is produced by means of distilling fermented grain, fruit, or vegetables NO SUGAR is ADDED during & after the process Alcohol contents: 35% by volume Whisky Rum Gin Vodka Brandy Tequila DRY SPIRITS Delhindra/ chefqtrainer.blogspot.com

18. Whiskey/ Whisky Distilled from a fermented mash of grain (corn, rye, barley or wheat) then it is placed in oak barrels to age. it is colorless at the beginning during the aging process that whiskey obtains its characteristic amber color, flavor and aroma Delhindra/ chefqtrainer.blogspot.com

19. Whiskey with “e” & without “e ” Without “e”/ Whisky Scotland, Wales, Canada, Australia, and Japan With “e”/ Whiskey Ireland & US Delhindra/ chefqtrainer.blogspot.com

20. Type of whisky Scotch: it is world’s finest whisky Scotch whisky is distilled in Scotland Irish : Irish whisky is distilled in Ireland The Irish spells whisky as ‘whiskey’ Canadian: Canadian whisky is distilled in Canada American or US: American whisky is distilled in America The American’s spell whisky as ‘whiskey’ Bourbon whisky is named after the country bourbon which is prepared in Kentucky Tennessee whiskey is whisky is distilled in Tennessee Delhindra/ chefqtrainer.blogspot.com

21. Scotch Brands Delhindra/ chefqtrainer.blogspot.com

22. Irish Brands Delhindra/ chefqtrainer.blogspot.com

23. Canadian Brands Delhindra/ chefqtrainer.blogspot.com

24. American or US Brands Delhindra/ chefqtrainer.blogspot.com

25. RUM Spirits obtained by distilling a fermented sugarcane juice or molasses (Molasses - which is a byproduct of sugarcane) Molasses is a thick, sticky syrup that comes from boiled down sugar cane juice or sugar beet juice. To make molasses from sugar cane, you press the sugar cane stalks to extract juice, and then reduce the liquid to form crystalized sugar. Once the crystals have been removed, you’re left with a light molasses. Molasses Sugarcane Delhindra/ chefqtrainer.blogspot.com

26. Types of rum: Light rums: Light rums are light or clear in color. They are also referred to as white rum. They are often aged (or) stored for long years in glass lined barrel to prevent the rum from absorbing the color of the barrel while storing them They have very little flavor and are used in cocktails Gold rums: Gold rums are also known as amber rums. They are often aged (or) stored for long years in charred oak barrels. To get the golden color. Sometimes some or small amount of caramel is also added to it They have stronger flavor compared to light rums. Dark rums: dark rum is darker in color such as black, red. They are aged (or) stored for long years in heavily charred oak barrels. To get the dark color. Sometimes some amount of caramel is also added to it. They are stronger and sweeter than light and gold rums. Spiced rums: These rums obtain the flavor from spices or caramel. They are dark in color and may have spices such as cinnamon, rosemary, absinthe/aniseed, or pepper. Flavored rums: rums which infused (or) mixed with additional flavors such as banana, coconut, citrus, etc. Delhindra/ chefqtrainer.blogspot.com

27. Cuba Libra (Dark Rum, Coca Cola, Lime) Daiquiri Long Island Tea Mojito Mai Tai Caipirinha Common Cocktails with RUM Delhindra/ chefqtrainer.blogspot.com

28. Rum Brands Delhindra/ chefqtrainer.blogspot.com

29. GIN Obtained by distillation of grain, barley or maize(corn) with the additional of juniper berries for flavor it is a spirit flavored with flavoring agents like juniper berries, orange peel, lime, coriander seeds Gin originated from Holland Gilbey’s , Gordon, Bombay Sapphire, Beefeater, Tanquery , Seagram Delhindra/ chefqtrainer.blogspot.com

30. Types of Gin Holland gin It is distilled twice using pot stilling methods London dry gin it is first distilled in patent stiller and then distilled for the second time in the pot stiller. Delhindra/ chefqtrainer.blogspot.com

31. Grain Barley Maize Delhindra/ chefqtrainer.blogspot.com

32. Gin Brands Delhindra/ chefqtrainer.blogspot.com

33. A neutral spirit distilled from barley, corn, ray (originally potatoes) Filtered to remove any taste Colorless, no aroma or taste, no flavored The term ‘vodka’ is derived from the Slavic word voda (water) I Vodka is normally mixed with orange juice. Brand: Smirnoff, Stolichnaya, Absolut, Grey Goose, Zubrowka VODKA Delhindra/ chefqtrainer.blogspot.com

34. Types of Vodka Neutral vodka It is distilled from grains or potato juice. Neutral vodka are highly rectified by filtering it through a activated charcoal This is done to get rid of the flavor and smell of potato. Flavored vodka These are vodka that is flavored using natural flavored material. The flavorings added are to be named before it. For example orange flavored vodka, zubrowka vodka Delhindra/ chefqtrainer.blogspot.com

35. Vodka Brands Delhindra/ chefqtrainer.blogspot.com

36. BRANDY it is a spirit distilled from grapes (wine). Flavored brandies are named after the fruit used to flavor it; some examples are cherry brandy, peach brandy, and apricot brandy. It is stored between 15 – 18 Celsius It is best served at room temperature Cognac is the famous famous brandy which is from France. Delhindra/ chefqtrainer.blogspot.com

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39. SWEET SPIRITS (CORDIAL/LIQUEURS) A liqueur (US: / lɪˈkɜːr / or UK: / lɪˈkjʊər /) Is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavors to marry. Delhindra/ chefqtrainer.blogspot.com

40. Liqueur Delhindra/ chefqtrainer.blogspot.com

41. TEQUILA Agave tequilana, commonly called blue agave or tequila agave It is an important economic product of Jalisco, Mexico. It is a mixture of Blue Agave Plant Juice and fermented Blue Agave Plant Juice Fermented 2½ days Then it is double distilled Brands: Jose Cuervo (Black Medallion, Classico Silver, Especiale Gold), Olmeca Gold, Pepe Lopez Gold, 901 Delhindra/ chefqtrainer.blogspot.com

42. Common Tequila cocktails Margarita Long Island Iced Tea Tequila Sunrise Tequila Slammer Mojito Diablo Daiquiri Delhindra/ chefqtrainer.blogspot.com

43. Tequila Brands Delhindra/ chefqtrainer.blogspot.com

44. How to enjoy tequila Moisten back of hand w/ salt Drink tequila in one shoot Immediately bite the lemon/lime Kapute ! Delhindra/ chefqtrainer.blogspot.com

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46. WINE Delhindra/ chefqtrainer.blogspot.com

47. STILLED WINE It is also known as Table wine or Dinner wine it is a whine which is obtained by the natural fermentation process without adding anything else to it. Stilled wines do not contain carbon dioxide . The alcoholic percentage is normally between 10 to 14% Delhindra/ chefqtrainer.blogspot.com

48. Red wine : These wine are made using black grapes the skin is allowed to remain in the fermenting must as the coloring pigment present in the skin gives the color to the wine By following this method the red color is obtained Red wine are best served at room temperature Rose wine : These wine are made using red grapes they are even produced from the mixture of white and red grapes The skin is allowed to macerate in the must until the desired color is being obtained by following this method the red color is obtained Rose wine is served cold White wine: These wines are made using white grapes and even black grapes if wine is prepared using black grapes the skin of the black grapes has to be removed before crushing. The skin is being removed to prevent the wine from getting colored by following this method the white color is obtained White wine are served cold Delhindra/ chefqtrainer.blogspot.com

49. Red wine Red wine Delhindra/ chefqtrainer.blogspot.com

50. Rose wine Delhindra/ chefqtrainer.blogspot.com

51. White wine Delhindra/ chefqtrainer.blogspot.com

52. Sparkling wine contains carbon dioxide . They are being bottled with the carbon dioxide . Carbon dioxide is not allowed to escape. The gas is prevented from escape the alcohol present in the bottle is between 10 to 13 %. The glass bottles used for sparkling wine has to be thick to withstand the pressure of the gas present behind the cork Best among sparkling wine is champagne Sparkling wine are served cold SPARKLING WINE Delhindra/ chefqtrainer.blogspot.com

53. Sparkling wine Delhindra/ chefqtrainer.blogspot.com

54. FORTIFIED WINE This process increases the alcohol strength. It contains 15 to 24% of alcohol. It stops fermentation and it increases the wines shelf life These drinks are served both as a pre meal and post meal drink Best known fortified wines are Sherry, Masala, Port, and Madeira Delhindra/ chefqtrainer.blogspot.com

55. Classification of fortified wine SHERRY Sherry is an example of most demanded fortified wine. It comes from ‘Jerez’ district in the south of Spain the word cherry is an Anglicization of Jerez PORT Porto is an accompaniment of blue-veined cheese which is served traditionally served it is produced from the group grown in Upper Douro Valley of Northern Portugal MADEIRA Madeira is a Portuguese fortified wind which comes from the island of Madeira in the Atlantic Ocean MARSALA Marsala is a fortified wine which comes from North West Sicily. It is made from the blend of white wine, brandy, heated must, which is then matured MALAGA Malaga is a sweet fortified wine that comes from Malaga on the Mediterranean coast of Spain. It is made from the grapes dried on the straw mats in the sun it is then mixed with concentrated grape juice after fermentation and then fortified Delhindra/ chefqtrainer.blogspot.com

56. Fortified Wine Delhindra/ chefqtrainer.blogspot.com

57. CIDER It is obtained from the fermentation of apple juice Delhindra/ chefqtrainer.blogspot.com

58. PERRY Perry is obtained from the fermentation of pear juice. It is made that same way as cider. Delhindra/ chefqtrainer.blogspot.com

59. BEER Beer is brewed and fermented drink. Most beer are made from barley malt .ground up malt is added to hot water to make them get easily mashed. This process is called as ‘mashing’. The alcohol content in deer is between 4 to 10% Delhindra/ chefqtrainer.blogspot.com

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61. Classification of beers Delhindra/ chefqtrainer.blogspot.com

62. Classification of beers Lager: Bottom fermented beer Lagers are probably the most common type of beer consumed. They were originated from the Central European country, which was named after the German " Lagern " (to store) Lagers are bottom-fermented, where the yeast culture ferments at the bottom of the fermenting vessel (or) tank. They were traditionally stored at a low temperature for weeks. The alcohol content of lager beer is 3–6% Ale beer: Top-fermented beers. Top-fermented beers tend to be more flavorsome. The beer have strong hop flavor including a variety of grain flavors and fermentation flavors. Delhindra/ chefqtrainer.blogspot.com

63. Stout: Stout beer is produced by roasting the millets to give dark color to it. The beer has strong malt flavor. Draft beer: These beers has to be kept refrigerated between 35°F and 40°F Draft beer has only 2 weeks shelf life. Diet beer: These are produced by special fermentation process. It contains high alcohol content. They are as same as lager beer which is low in calorie. Delhindra/ chefqtrainer.blogspot.com

64. ALE vs LAGER ALE using top fermenting yeast fermented for a relatively short time (1-2 weeks) At warmer temperatures Typically a darker, fruitier brew, strong and bitter Eg . Stouts, Porters and Dubbels LAGER Using bottom fermenting yeast Fermenting several weeks At cold temperature Typically clearer, often lighter colored and crisper brew, less hoppy Eg . Budweiser, Miller and Coors Stout can be made by top and bottom fermentation. Delhindra/ chefqtrainer.blogspot.com

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66. Color of beers Delhindra/ chefqtrainer.blogspot.com

67. Glass of beers Delhindra/ chefqtrainer.blogspot.com

68. Brand of Beer Delhindra/ chefqtrainer.blogspot.com

69. Sake is a Japanese drink which is obtained from their main crop rice. SAKE Delhindra/ chefqtrainer.blogspot.com

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