The content is just an excerpt from the complete note for SS1 Second Term Catering Practice Lesson Note – Study of Food Commodities IV. Check below to download the complete DOCUMENT
Week Eight (8)
Topic: Study of food commodities- types, food value, uses of beverages (Alcoholic) grocery/delicatessen and confectionery and bakery goods.
Sub Topic 1: Types, food value and uses beverages (Alcoholic) grocery/delicatessen confectionery and bakery goods, Principle of cooking- method of cooking.
Sub topic 2: Principle of cooking- method of cooking.
Types, food value and uses beverages (Alcoholic) grocery/delicatessen, confectionery and bakery goods.
Alcoholic Beverages: Wines: it has been for over 6000 years and is produced in most part of the world. It is the fermented juice of the grape and is available in many styles: red, white, rose, sparkling, organic, alcohol free, de-alcohol zed and low alcohol. Wines may be dried, medium dry or sweet in character and according to the types and character they may be drunk while young (within a short time of bottling) or allowed to aged (in some cases for many years). Bottled wines should always be stored on their sides so that the wine remains in contact with the cork.
This keeps the cork expanded and prevents air from entering the wine which if allowed to happen will turn the wine to vinegar. Wines are classified as
- Fortified wines: are those which have been strengthened by the addition of alcohol usually produced from grape juice; the best known are port, sherry, and Madeira
- Aromatized wines: these are produced by flavorings a simple basic wine with a blend of ingredients such as fruits, roots, bark, peel, flowers, quinne, herbs. Vermouth and dubonnet are examples of aromatized wines known as
Spirits are distillations of fermented liquids which are converted into liquid spirit: they include whiskey, gin, vodaka, brandy and rum.
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