BHM - 3rd Sem

1. Classification
Of
Beverages
Food & Beverage Service
Presentation By:
V.Dinesh Jaitra
Food & Beverage Service

2.  The word ‘Beverage’ has been derived from the
Latin word ‘bever’meaning rest from work. After
work one tends to feel thirsty due to fluid loss
through perspiration and one is inclined to drink
water or other potable beverages.
 Beverages are portable drinks, which have thirst-
quenching, refreshing, stimulating and nourishing
qualities. By refreshing one means the
replenishment of fluid loss from the body due to
perspiration. Stimulation results in increase of the
heartbeat and blood pressure. This is due to the
intake of spirits or tea and coffee. Nourishment is
provided by the nutrients in the beverages.

3.  Alcoholic is an odourless liquid
obtained through the fermentation
of a sugar containing liquid. There are
many members of the alcoholic
family, but ethyl is the one which
concerns us the most as it is the
principal alcohol to be found in all
alcoholic beverages.

4.  Any beverage containing 0.55 of
alcohol by volume to 76%
alcohol by volume is considered
to be an alcoholic beverage.
Those with higher than 76%
alcohol are known as
medicines, such as
anaesthetics.

6.  The term non-alcoholic beverages cover drinks that are
either totally free from alcohol or that have less than 0.5
percent alcohol by volume (abv). It includes a gamut of
drinks from hot to cold and from simple to exotic. Some
of these drinks are made in the still room while some are
made in the dispense bar. In an establishment where
dispense bar is not available, the drinks may be collected
from the still room. Every sector of the food service
industry serves one or more type of non-alcoholic drinks.
Establishments need not have a license to sell non-
alcoholic beverages. It should be noted that water, is not
covered by the term beverage.

7. Beverages
made in
the still
room
Tea
Coffee
Milk-based
drinks- chocolate,
malted drinks,
milkshakes

8. Non-alcoholic
beverages
dispensed from the
bar. They may be
made in the still
room in the absence
of dispense bar
Aerated drinks,
squashes,
Juices
Natural
mineral waters
(minerals),
syrups

9.  It is defined as a universally drunk
beverage made by infusing the leaves of
and evergreen Asiatic shrub called “
Camellia Sinensis”. There are two main
types of the tea plant 1. Indian and 2.
Chinese with numerous varieties and
hybrids.
 Best teas are cultivated at an altitude of
200 mts. The tea producing areas are
located between 40 degree North and 41
degree South. The regions where good
tea is cultivated generally have a hot and
humid climate and a winter, which is
neither very dry nor very cold.

10.  Coffee is the highest drunk beverage in
the world after water. The coffee plant
is native to Sudan and Ethiopia. A fierce
red coloured fruit called as cherry
contains the seed or the coffee beans.
The word coffee has originated from
the Italian word “Caffe” which in turn
has originated from the Turkish word
“Kahve” which originates from the
Arabic word “Qahwah”. a

11.  Carbonated drinks are beverages that
contain dissolved carbon dioxide. The
dissolution of CO2 in a liquid, gives rise to fizz
or effervescence. The process usually
involves carbon dioxide under high pressure.
When the pressure is removed, the carbon
dioxide is released from the solution as small
bubbles, which causes the solution to
become effervescent, or fizzy. A common
example is the dissolving of carbon dioxide in
water, resulting in carbonated water. Carbon
dioxide is only weakly soluble in water,
therefore it separates into a gas when the
pressure is released.
 Carbonated beverages are prepared by
mixing flavored syrup with carbonated water,
both chilled. Carbonation levels range up to
5 volumes of CO2 per liquid volume. Ginger
ale, colas, and related drinks are carbonated
with 3.5 volumes. Other drinks, often fruity
ones, are carbonated less.

12.  Juice is a drink made from the extraction
or pressing of the natural liquid contained
in fruit and vegetables. It can also refer to liquids
that are flavored with concentrate or other
biological food sources, such as meat or seafood,
such as clam juice. Juice is commonly consumed as
a beverage or used as an ingredient or flavoring in
foods or other beverages, as for smoothies. Juice
emerged as a popular beverage choice after the
development of pasteurization methods enabled its
preservation without using fermentation (which is
used in wine production). The largest fruit juice
consumers are New Zealand (nearly a cup, or 8
ounces, each day) and Colombia (more than three
quarters of a cup each day). Fruit juice consumption
on average increases with country income level