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