chapter 5 - Non-alcoholic Beverages

1. Non-alcoholic Beverages

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Auinmssamsmsrionhuauarmsusns
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Ins. 2248 email: [email protected]

2. Contents,

u.

Introduction

Carbonated (Soft dri

Non=carbonated =)

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3. He
Ki

kdl
N hun
cul
Sp

4. en introduction

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5. FBM-343 Beverage and Bar Management 5 ots duana

7. Carbonated
Non-alcoholic
Beverages

8. Carbonated Non-alcoholic Beverages

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11. —. History

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12. FBM-343 Beverage and Bar Management

Ingredients.

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13. "Example of Carbonated Drinks
u.

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14. ™-.. Club Soda vs Tonic Water
u.
Gub ada

Tonle Weiler

ur

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16. Non-Carbonated
Non-alcoholic
Beverages

17. ‘inking Water and Mineral Water

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18. Juices sun
—

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19. Juices _

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20. FBM-343 Beverage and Bar Management

Fruit Juice

20

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22. ® agrio Kugler

> |
d Sm oon

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24. FBM-343 Beverage and Bar Management

Teas

24

a

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26. A -.

The four types of tea
TEA

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28. =

nn. Black Tea.

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31. =

White teas, .
ee

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32. Infusions

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34. mae. The manufacturing process
q -—>

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36. Picking and
Withering
Premium loose leaf
tea must be picked
by hand, often by
women wearing
baskets balanced
on their heads or
shoulders. During
withering warm air
is blown over the
picked tea leaves
to reduce moisture
and make the

Ak Ooies

IN] Leaves are piaces on | | White Tea
) dying rac in room [— Silver Needles
sais ha enzymes that |] with fans to
cause oxidation

Y V | White Peony

Oxidation Level

Rolling
Leaves
are rolled
to expose
the
plant
matter
to
oxidation
and
drying, as
well as
| make it
possible
to
process
the
leaves
into tea

intensely heated woks

or pars are used lo set
the enzymes that
cause oxidation

Heat Sete
Large dryers or
lo heal set
enzymes that cau
oxidation

Green Tea
Dragonwell
Sencha
Gunpowder

Pen Frying
Heated woks or pans.

aro used to partaly PEN at

Ihe enzymes that
cause oxidation

‘ation Keg} processes
depending on type

of oolong

N Tie Kuan Yin
Y BaiHao
Shui Xian

Formosa Sivertip

Ondzng
Achiewed at warm
room temperature in

racks or bins uni ful

oxidation is roached

Heat Sot

Black Tea

Large dryers are used Ceylon, Assam,

to heat set the
enzymes that cause
oxidation

Darjeeling,
Keemum
Yunnan

Light

oxidized

oxifized

37. | The manufacturing process

In this step,
remove some _
humidity

„This is drying step.
(Work complete )

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38. S

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39. =. — Specialty Teas
—

Earl Grey 8. Herbal a. Fruits

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40. TWINING

c EYLON

„— SEEN _ 7]

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41. ASSAM

O (erjseing

[EA os

42. Specialty Teas
A

ART TER

E ur RE
(WR

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44. +— foo ok Ok oo ee

black flavors oolong white green herbal rooibos decaf teabags Iced teaware extras blends

AROMATICS II ER

Earl Grey Pineapple & Rooibos Golden Tipped
Lady Grey Vanilla & Coconut Assam & Kenyan
Chai Orange Blend
Lapsang Souchong After Dinner Mint

Rose

Organic & Decaffeinated
Organic Earl Grey
Decaffeinated Earl Grey

CLASSICS LIGHT CLASSICS

English Breakfast Ceylon
Assam Darjeeling
Traditional Afternoon Yunnan

Ki
Organic & Decaffeinated eemun

Organic English Breakfast
Decaffeinated Traditional English

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47. © Enat Africa (iors, linia, Tenorio, inten)
© This urn protones ques quily ias uhlch ere Wight und

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48. Serengeti 70

Tanzania

Ngare Sero Lodge, Arusha »
Dar Es Salaam ©
Mt Kilimanjaro À

5895m/ 335 ft

Mt Meru A
4556m/14,943 ft

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49. =~ Producing Countries

u.

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51. Introduction, Styles of Coffees, the
Espresso Machine, Coffee Beans, Making
Coffee, Irish Coffees

52. | a ae. ~~ Coffee
par

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53. Coffee

Golan fraises,

Robusta

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56. ~

st de Coffee _
y —

00000000

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59. see +
|

~ Coffee processing

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63. ~ Brewing Methods

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65. ae

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66. — Styles

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67. Styles of Coffee
u

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68. a of Coffee,

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69. er

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72. ee emuWnlioausaliiudauus:nounan
| EE

Espresso Espresso Macchiato Espresso con Panna

ae & &

Caffé Latte Flat White Cafe Breve

Cappuccino Caffé Mocha ‘Americano

rao ce

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73. Group contro!
Steam wand control switch

Boller pump and
pressure control

Steam
wand

Water level
gauge

‚Hot water outlet

Group head Group handle and filter holder

74. Coffee beans

er

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75. D titan Fono
domaine AI ATITZAUVA
Od portefilter 7 sina colinas

Souraneiiy

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76. MMS g-Coffee

Jovan

uxneunil

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78. D nasinvinfoam milkıe
Amena 1

Anu?
Hanau day

mudar
fadumañifiansliuuanlnirs

79. IUIININOALTA

nunlnsad
wmmnuduneulnä nen

mavinysluAcides

aluasanan

80. ® maubulinhanninemmAlAlulif
demanda

wauslinawlieufsveudndrunils (À

Aoununlnvondulaligeit

naaa

81. msrhmyslundnsiuhriuoguuroam

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82. Meson pls for

Irish coffee 154

Irish coffee is coffee served with Irish whiskey and cream, uste
all fer-dinner drink, Its the original and most famous
of the various liqueur coffee, all of which are made in

“pt that other spirits or Liqueurs are substituced for Irish
whiskey

To make a good Irish coffee you

+ an Irish coffee glass, Le. a strong glass with a stem or a
handle or both so that it can be comfortably held whe
has hot coffe iently strong

ot cof
good black coflec, prefers
Trish whiskey

aerated ©

sugar (Demerara sugar ifavailable) and
à bar spas
a saucer and doily or napkin for the coffee glass.

The procedure is this

1 Puta spoon into the coffee glass and add very warm, bu
not boiling water. The hot water will

shock of the hot coffee so

spoon helps to abs

prepare the glass for
it does
some of the water's

MARÍA Serve on a saucer with a teaspoon

Aa sugar

83. PRESENTING THE COFFEE

Place a cup on a working surface A cappuccino

without its saucer

84. inSoviorasqunsni
lumssomiwlñosos

|

D

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86. asin

nov Fuly Automatic

Hews Fully

Espresso, Cate -otte

Leo sous

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