SS3 First Term Food and Nutrition Lesson Note – Beverages

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WEEK 6

CLAS: SS3

TOPIC: BEVERAGES

CONTENT: Non-alcoholic beverages

(a) coffee and tea – method of preparation and service

(b) cocoa drinks: hot cocoa (ii) milk and egg drinks (iii) fruits juice and drinks: lemonade, orange drink pineapple juice and drink, punch etc.

SUBTOPIC 1: coffee and tea- method of preparation and service

Coffee is a breakfast beverage for many people and can be prepared in a variety of way. To obtain the best result, the coffee must be freshly roasted, ground and kept in an airtight container to preserve the flavour.

METHOD OF PREPARATION AND SERVICE

Coffee can be prepared by:

1. infusion
2. percolation
3. filtrations and
4. dissolution

INFUSION METHOD:

Heat coffee pot with boiling water. When the water is thoroughly hot, pour out and put the coffee, one tablespoon of coffee to each 250ml of water. Bring the water back to boil and pour the coffee in the pot. Infuse in a warm place for 5minutes. Strain and serve with milk and sugar

DISSOLUTION METHOD:

Place the ground coffee in a sauce pan and cover with the required amount of water. Bring the mixture to boil and remove from fire immediately. Stand in a warm place for 3-5minutes, strain into a hot coffee pot and serve after straining heat it up again and serve

FILTRATION METHOD:

The coffee being used for this purpose must be finely ground so as to expose as much surface area as possible. The ground coffee is held in the fine mashed or paper-lined, conical-shaped upper container coffee maker. Hot or boiling water is poured on it while it continues to drip inside the flask until it finishes. When dripping is completed the upper section of the coffee maker is removed and the coffee is served

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