The website has the complete lesson note for all the subjects in secondary school but this piece showcases the SS2 Catering Craft Practices Lesson Note on Non Alcoholic Drinks. You can use the website search button to filter out the subject of interest to you.
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Sub Topic: Non Alcoholic Drinks
Non alcoholic drinks are classified into:
- Stimulant drinks
- Nourishing drinks
- Refreshing drinks.
Non alcoholic beverages- includes tea, coffee, aerated waters, natural spring/ mineral water squashes, juices and syrups. Tea obtains by brewing; infusion of tea helps obtain it flavor. Tea are stored in a dry clean covered container away from moisture and strong smelling foods.
RULE IN MAKING TEA.
- Allow tea to brew for 3- 6 minutes
- Measure tea exactly. By using tea bags in measuring.
- Use fresh boiled water.
- Heat the pot before putting in the tea.
- Add tea when the water is boiling.
- Remove the tea immediately it is time for removal.
- Ensure that all equipment is clean.
Coffee– a good coffee should have a good aroma, flavor and good colour.
RULES IN MAKING COFFEE.
- Use fresh roasted ground coffee
- Ensure all equipment are clean.
- Add boiling water and allow to infuse.
- Control the temperature, do not boil.
- Strain and serve.
- Offer milk separately.
Best temperature in serving coffee 82˚c/ 180˚f.
Aerated water includes natural spring and mineral water. Artificial aerated water are most common e.g. soda water, tonic water, dry ginger, bitter lemon etc. Natural spring water has few regulation while mineral water has mineral content. Mineral water are obtain from natural spring with addition of natural mineral founding soil and carbonated with gas e.g eva water, spring table water sulphorous water etc.
Squashes are served diluted by water, soda water spirits and in cocktails used as base for drinks such as orange squash, lemon squash etc.
Juices are served diluted or used as cocktails and for mixing spirits.
Syrups are used for base in cocktails .e.g. currant etc.
Alcoholic drinks contain some percentage of alcohol e.g wines, beers, liqueurs, spirit, ciders and perry.
Wines obtained from fermentation of freshly juice grapes.
FACTORS THAT AFFECT QUALITY AND FINAL TASTE OF A WINE
- Climate
- Ageing and maturing process
- Vintage (luck of the year).
- Method of shopping or transportation.
- Yeast and fermentation.
- Method of culturization.
- Composition of grape.
- Vine family and species of grape
- Nature of soil.
LISTING OF WINES.
Wine are listed from lighter to full wine by order of country by country region by region.
style of wine. I.e white wine.
From white grape, red wine from grape, rose from both white and red while the sparkling wine and commonest is champagne. All wines are fermented but sparkling wines under secondary fermentation.
DRYNESS AND SWEETNESS INDICATORS-
- Extra brut
- Very dry.
- Demi sec.
- Demi doux.
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