FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan,...
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Transcript of FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan,...
BEVERAGESFACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7
Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe. 2004.
NUTRIENTS IN BEVERAGES
Provide water and other essential nutrients
Milk – protein, calcium, phosphorus, vitamins A and D
Fruit and vegetable juices – same vitamins and minerals as the fruit and vegetable and in the same amount, except fiber
TYPES OF BEVERAGES
Every beverage has water as a common denominator
Some beverages served on festive occasions
PUNCH
Generally a mixture of fruit juices and carbonated beverages
Usually served in a punch bowl Sherbet, ice cream, or fruit may be
added Ladle from bowl into small glasses or
cups
If punch is to be served cold, mix all ingredients except the carbonated beverage ahead of time and chill well; chill carbonated beverage as well; just before serving, combine
Fruit often floated in bowl as a garnish
Ice ring is another garnish helping keep punch cold
Mulled punch – served hot and flavored with sweet spices, such as cinnamon, nutmeg, or cloves
Popular way of preparing cider
BOTTLED WATER
Mineral water, spring water, seltzer water, club soda
Vary in mineral content Some are carbonated or have a
flavoring added
SOFT DRINKS
Carbonated beverages available with and without caffeine and sugar
Can be a part of a healthful eating plan as long as you realize they are found in the fats and oils section and should be used sparingly
COFFEE
Brewed from ground beans, which are seeds from trees grown in South and Central America, Asia, and Africa
Ground coffee can be made from one variety of bean or a variety of beans
Gourmet coffee – more expensive because more costly beans used to make it
Coffee contains caffeine, a stimulating drug, exciting the nervous system
Coffee is also available decaffeinated
INSTANT COFFEE
Brewed coffee that has been dried and ground
Comes as a powder or as freeze-dried crystals, regular or decaffeinated
Simply, add water
FLAVORED COFFEES
Mocha, vanilla, and assorted spices
GROUND COFFEE
Comes in different grinds to suit brewing methods
Buy grind recommended by coffeemaker
Unopened containers of vacuumed-packed coffee stored at room temperature for about 1 year
once opened, refrigerate in airtight container
Instant coffee can be stored at room temperature
MAKING AND SERVING COFFEE
Automatic drip coffeemaker – easy to use; place coffee into a filter inside a basket; pour cold water in reservoirs; turn on
Clean the carafe and basket in hot sudsy water after every use
Serve coffee piping hot, right after it is made
Coffee held for too long or reheated loses flavor and aroma
Coffee can also be served iced; make double strength and pour over ice cubes
TEA
Made from leaves of a shrub grown in tropical mountainous areas
3 basic kinds: black, green, and oolong – processed and used worldwide
Black tea – dark, rich color and deep hearty flavor
Green tea – delicate, light green color and very mild flavor
Oolong tea – partly oxidized so leaves slightly brown and slightly green – flavor and color between black and green teas
Tea sold loose or in bags Tea contains caffeine, but not as much
as coffee Available decaffeinated Available plain, flavored, or instant
Flavored tea – fruit, herb, and spice flavors
Instant tea – brewed tea that has been dried and ground into a powder – available plain, flavored, or presweetened
Herb teas – made from herbs and other plants; do not contain regular tea and are caffeine-free
BREWING AND SERVING TEA
Brewed in a teapot or right in cup Automatic tea maker available – works
like coffeemaker Heat fresh, cold water in teakettle;
bring to rolling boil; preheat teapot or cup with hot water, rinsing cup or teapot
Place tea – 1 tsp. or 1 bag per serving – in cup
To make loose tea, put tea in an infuser – small container with holes that let hot water in, but tea remains in; like teabags, infuser easy to remove at end of brewing time
Pour boiling water over tea; let steep
Stir tea before drinking to be sure flavor even throughout
May be served with milk or lemons and a sweetener
To make iced tea, brew as for hot tea but use 50% more tea; allows melting ice to weaken tea
For 6 servings of tea, use 9 tsp. tea; steep; remove tea or teabags and pour into ice-filled glasses
Can use automatic tea maker or instant tea, also when making iced tea