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Beverages

DEFINITON

• A beverage is any material used as a drink for the purpose of

relieving thirst and introducing fluid to the body, nourishing the
body, and stimulating or soothing the individual.
• A drink (or beverage) is a liquid intended for human
consumption.
• In addition to their basic function of satisfying thirst, drinks play
important roles in human culture.
• Common types of drinks include plain drinking
water, milk, coffee, tea, hot chocolate and soft drinks. In
addition, alcoholic drinks such as wine, beer, and liquor, which
contain the drug ethanol, have been part of human culture
result and development for more than 8,000 years.
• Non-alcoholic drinks often signify drinks that would normally
contain alcohol, such as beer and wine, but are made with less
than .5 percent alcohol by volume.
• When the human body becomes dehydrated, it
experiences thirst. This craving of fluids results in an instinctive
need to drink.
• Thirst is regulated by the hypothalamus in response to subtle
changes in the body's electrolyte levels, and also as a result of
changes in the volume of blood circulating.

Food and beverage technology

 It is the application of food science to the selection,
preservation, processing, packaging, distribution, and use of
safe food and beverages. Related field of food and beverage
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technology includes analytical chemistry, industrial

chemistry, biotechnology, engineering, nutrition, quality
control, and food safety management.
 It is a series of process starting with food research, product
development, quality assurance and quality control and food
regulation.
 It is a careful, systematic study, investigation, and
compilation of information about foods and their
components.

A variety of ingredients are used for beverages.

• Milk: Important of all the liquid foods since it gives more
nutritive value than any other food.
• Eggs: May be used whole in egg nogs or hot broth.
• Fruit and vegetables juices: These are refreshing nourishing
easily digested.
• Sweetening agents: Cane sugar, glucose and lactose may be
used to sweeten beverages and to supply additional calories.
• Flavouring agents: Vanilla, fruit flavourings, rose essence,
spices like ginger nutmeg, cinnamon may be used.
• Garnishing agents: Crushed ice, coloured ice, ice bags, thinly
pared rinds of citrus fruit, pieces of pineapple, chopped nuts
and spices may be used as garnishing agents.

COFFEE
Coffee is an important beverage used all over the world.

Processing Procedure
Coffee processing consists of removing the skin, pulp, parchment
and silver screen.
Roasting
During roasting many physical and chemical changes occur,
which develops pleasant aroma, flavour, brown colour and good
taste.

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Grinding
Roasted beans are ground to three sizes, namely, fine, medium
and coarse. Coarse ground powder retains aroma and flavour
better and longer than fine ground powder.

Coffee beverage
Coffee has no food value. The constituents that are of chief
significance in the making of the beverage are caffeine, flavour
substances and bitter substances. Several factors like water,
temperature, material from which pot is made, agitation affects the
quality of coffee.
• Caffeine
It is an alkaloid substance producing the stimulating property.
• Flavour
It is the sulphur compounds that are the main contributors to
the flavour. The flavour substances are volatile.
• Bitter substances
Polyphenol substances or tannins are hot water soluble. Hence
longer the coffee is brewed, the greater will be the tannin content and
the bitterness becomes pronounced.

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Breakfast Cereals

Breakfast Cereals
These are available in different variety, but the essential ingredient
is grains. Commonly used grains include oats, rice, barley, wheat,
and corn. Few hot cereals such as oatmeal does not comprise any
other ingredient while other variants may include coloring agents,
yeast, salts, minerals, vitamins, sweeteners, and food preservatives.

Palm oil is a vital ingredient utilized in the processing stage.

Sweeteners used in the manufacturing of breakfast cereals include
malt, which is obtained from barley, brown sugar, white sugar, and
corn syrup.

A few natural cereals are also sweetened with concentrated fruit

juices. A large variety of flavors is often added, including
cinnamon, chocolate, spices, and fruit flavors.

Other types of ingredients incorporated to enhance the flavor

includes dried fruit, nuts, and marshmallows. Moreover, essential
vitamins and minerals are also added to them to replace those
nutrients that are lost during the process of cooking.

As cereals are considered to offer numerous health benefits and

are easy to prepare, they are witnessing augmented demand from
consumers worldwide.

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Demand for breakfast cereal is restrained by huge availability of

alternatives. Most consumers prefer consuming eggs, smoothies,
frozen waffles, yogurt, sausage, puddings, and other traditional
breakfasts, which are healthier and are made up of fresh ingredients.

Moreover, easier availability of convenient low-cost and nutritious

meal options is posing a threat to the demand for cereals.

Breakfast cereals can be divided in five categories:

• Hot Cereals - served and eaten hot, they can be wholesome

and unsweetened and sugary and processed. Unsweetened
version is healthier and it can be enriched with much healthier
variants like honey and fruit.

• Whole-Grain Cereal – healthier variant because (as we said) it

has much more vitamins, minerals and other useful stuff for
human body. It can help reduce cholesterol and sugar in blood
and prevent overeating among other things.

• Bran Cereal – has much higher quantities of insolvable fiber. It

helps digestion and prevents constipation. It also gives filling of
satiety which lasts longer eliminating the need for food for a
longer time.

• Sugary Cereal – cereal with high (sometimes too high)

quantities of sugar. Targeted at children, it is highly processed
(which means not much of useful ingredients is in there), and
has large amounts of additives and preservatives.

• Organic Cereal – an imprecise term but nevertheless used to

describe cereals that don't use pesticides, artificial fertilizers,
and no genetically modified ingredients. Their sweeteners are
also natural (like honey for instance).

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Eggs
Unlike most cereals and yogurt, eggs only contain one
ingredient – “eggs.” They don’t contain sugar or carbs either. And at
17¢ a serving, they’re the least expensive source of high-quality
protein.

Eggs have 6 grams of high-quality protein and that a protein

packed breakfast helps sustain mental and physical energy
throughout the day. That’s good news for people of any age!

Choline promotes normal cell activity, liver function and the

transportation of nutrients throughout the body. It’s also key in the
development of infant’s memory functions, so get cracking, mom!

Eggs contain zero carbs and no sugar. That means you can eat
a well-rounded breakfast during the week without feeling round
yourself.

Double-yolked eggs are often laid by young hens whose egg

production cycles are not yet completely synchronized, or by hens
which are old enough to produce Extra Large-sized eggs.

FERTILE EGGS
Eggs which have been fertilized, can be incubated and
developed into chicks, as long as the eggs are not refrigerated.
Nearly all commercially produced eggs are laid by hens which have
not mated with a rooster, so are not fertilized. Fertile eggs are no
more nutritious than nonfertile eggs, do not keep as well as nonfertile
eggs and are more expensive to produce. Although fertile eggs may

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contain a small amount of the rooster’s male hormone, scientists

believe it’s more likely that the hormone dissipates. Some ethnic
groups consider fertile eggs a delicacy.

ORGANIC EGGS
You can bet the first one was organic, raised outdoors without
added drugs or chemicals. And as more people discover the health
and environmental benefits of organic food, industrial poultry and egg
production has fallen out of favor due to their heavy use of chemicals,
drugs, and factory-farm settings.
Organic eggs, as well as conventional eggs, are described by
weight per USDA standards. The six weight classes are: Jumbo, Extra
Large, Large, Medium, Small, and Peewee.
In addition to weight, the USDA also sets quality grade
standards for eggs. The standards measure the appearance and
quality of the eggshell as well as the quality of the yolk and the egg
white, or albumen. Eggs are rated AA, A or B based on the factor with
the lowest rating. Therefore, even an egg with an AA yolk and
albumen will be rated B if its eggshell is a B.

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EGG QUALITY AND QUALITY MEASUREMENT

Poultry egg quality defects are broadly classified as

external or internal. About 10% of the total eggs produced are
downgraded due to external defects while 1% is due to internal
defects. External defects include shell quality, cleanliness,
shape, texture and soundness. Egg quality defects lower the
grade, consumer appeal, storage/shelf life, hatchability,
increase egg breakage and cost of packaging. Internal quality
defects are in the yolk and albumen. They occur in the form of
blood and meat spots, double yolks, mottled and discoloured
yolks, rotten eggs, watery whites, discoloured whites and round
worms in eggs. About 5-7% of eggs produced do not reach the
consumer; 2-3% of the damage is due to problems during
laying and 3-4% during the process after laying. No single
factor is usually responsible for egg quality deffects. Factors
related to egg quality defects include nutrition, health, flock
management, environmental conditions and breeding. It is
therefore important for the egg value chain players to
understand the various types of egg defects and their causes.
This will enable them device ways and means to minimize
them, hence improve egg quality.

NUTRITIONAL VALUE

Egg Whites
Egg whites are a low-calorie, fat-free food. They contain the
bulk of the egg’s protein. The egg white contains about 4 grams of
protein, 55 mg of sodium and only 17 calories. A single egg white
also offers 1.3 micrograms of folate, 6.6 mcg of selenium, 2.3 mg of
calcium, 3.6 mg of magnesium, and 4.9 mg of phosphorus and 53.8
mg of potassium.

Egg Yolks
It is true, egg yolks carry the cholesterol, the fat and saturated
fat of the egg. However, what is often overlooked are the many
nutrients that come with that, such as the fat-soluble vitamins,

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essential fatty acids and other nutrients. One egg yolk has around 55
calories, 4.5 grams of total fat and 1.6 grams of saturated fat, 210 mg
of cholesterol, 8 mg of sodium, and 2.7 grams of protein.

DUCKS EGG

What are the Benefits to Eating Duck Eggs?

 Duck eggs stay fresher longer, due to their thicker shell.
 Duck eggs are richer, with more albumen, which makes cakes
and other pastries fluffier.
 Duck eggs have more Omega-3 fatty acids.
 People who cannot eat chicken eggs, due to allergies, can
often eat duck eggs.

CHICKEN EGGS

Macronutrients
One large chicken egg contains 72 calories. Fat content of an egg is
4.75 g, with 1.55 g of these saturated. Eggs contain just a trace
amount of carbohydrates but are high in protein, with 6.28 g per
serving. The egg white contains 3.47 g of this protein.

Other Nutrients

Eggs provide small amounts of calcium, iron, magnesium,

phosphorous, potassium, zinc, copper, manganese and selenium.
They are also a source of most B vitamins, as well as vitamins E, K
and A. According to the World's Healthiest Foods website, egg yolks
are a good source of choline, a newer addition to the B vitamin group.
Egg yolks are also a source of lutein, an antioxidant that helps with
vision.

EGG STORAGE AND HANDLING

The following recommendations will help ensure you always

enjoy fresh, safe eggs.

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At the grocery store:

1. Buy only high-quality eggs.
2. Check the ‘Best Before’ date on the egg carton.
3. Pick them up last (eggs are perishable and require
refrigeration).
4. Ask to have them bagged with frozen items.

At home:
1. Refrigerate eggs immediately, in the main body of the fridge (to
ensure they are stored at a more consistent, cooler
temperature), ideally at 4°C.
2. Store eggs in their original carton (protects eggs, prevents from
absorbing strong odours, keeps ‘Best Before’ date visible), with
the large end up (helps yolk remain centered).
3. Leftover raw egg whites and yolks should be put in an airtight
container and stored in the refrigerator immediately. To prevent
yolks from drying out, cover them with a little cold water. Drain
the water before using.

Recommended storage times:

 Raw whole eggs: use by ‘Best Before’ date
 Raw yolks or whites: use within 2-4 days
 Prepared egg dishes: use within 3-4 days
 Hard-cooked whole eggs: use within 1 week
 Pickled eggs: use within 1 month
 Frozen whole eggs (blended): use within 4 months

Handling Eggs:

When preparing perishable foods, including eggs, follow these

recommendations to help ensure food is prepared safely.

Clean: Wash hands and surfaces often, with warm, soapy water
(before and after food preparation). Proper hand washing may
eliminate nearly half of all cases of food-borne illness.
Chill: Refrigerate/freeze food promptly. Cold temperatures can
prevent the growth of most types of harmful bacteria.

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Separate: Don’t cross-contaminate. Keep raw meat/poultry/seafood

and their juices separate from one another and other food during
storage and preparation.
Cook: Cook meat, poultry and eggs to proper temperatures.

EGG SAFETY

Making Sure Your Eggs Are Safe to Eat

In addition to thoroughly cooking your eggs, follow these simple

food-handling practices:

1. Clean your hands, as well as the surfaces and utensils that

come into contact with raw eggs – an important step for
avoiding cross-contamination.
2. Separate eggs from other foods in your grocery cart, grocery
bags and in the refrigerator to prevent cross-contamination.
3. Keep eggs in the main section of the refrigerator at a
temperature between 33 and 40 degrees Fahrenheit – eggs
accidentally left at room temperature should be discarded after
two hours, or one hour in warm weather.

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Appetizer
CHARACTERISTICS OF APPETIZER
Appetizer must have distinct piquant flavor and whiting
qualities. Pickle, salted food, pepper and papilla place a
conspicuous part either manufactured distress or shrimps,
grapes, fruit melon and cocktails, canapés and small
sandwiches with paste of sardines, lobsters and crabs, meat,
cheese, olive, and other mixture of high flavored devilled eggs,
small succulent salad may be serve without prejudice in the list
of appetizers.

GARNISHES OF APPETIZER
• Final step before arranging appetizer on the tray is the
application of a garnish. Garnishes should be colorful, dainty,
harmony with the filling mixture. They should be tiny leaflets of
parsley or of natural water cress should not be cut in miniature.
Cut out of some food should offer variety of interest, pimientos,
red and green sweet peppers, thin slices of carrot, hard cooked
eggs, onions should be cut crosswise specially in cooked
meals. These are examples of garnishes.

SERVING APPETIZER
The appetizer should always be serve before the meal,
because the purpose of this coarse is to stimulate the appetite
and not to satisfy the meal. In some formal dinner the same
kind of appetizer is generally serve to all the guest and they are
given opportunity to choose their own appetizer. In that case
the number of various kind are arrange in HOR’S DEOUVRES
on serving tray or small plotters.
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DIFFERENT TYPES OF APPETIZER

CANAPE

 A canapé (a type of hors d’oeuvre, (“outside the (main) work”))

is a small, prepared and usually decorative food, held in the
fingers and often eaten in one bite.
 The name comes from the French word for “couch”, drawing on
the analogy that the garnish sits atop the bread as people do a
couch.
 A canapé may also be referred to as finger food, although not
all finger foods are canapés. Crackers or small slices of bread
or toast or puff pastry, cut into various shapes, serve as the
base for savory butters or pastes, often topped with a “canopy”
of such savory foods as meat, purées or relish.
 Canapés are small pieces of toasted bread tapped with
seasoned spread and smoothly garnish.

Example:

How to make canapes?

Trimmed one day old bread cut in fancy shapes and
desired shapes, toast or quickly browned in butter in frying pan
on one side only, spread tapping on toasted side. It make a
head most and prevent soaking. If you want a canapés to have
a little more of that flavored canapés wrapper tiny finger rolls,
cream puffs, sandwiches may be substituted to the usual bread
base. In making bread, remember that canapés should be small
enough to be easily handled and as bite size as possible and
not thicker than ¼ of an inch. That to be pick out or handled by
the finger, should not be mossy and difficult to hold or handle.

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Suggested mixture to be used in making canapes

• Shredded tuna, fish with mayonnaise and calamansi
• Chop lobster meat with green pepper and seasoned
with lemon juice and pepper
• Minched green and red pepper mix with mayonnaise
and seasoned with salt and pepper
• Sardines mix with lemon juice, salt and pepper

HORS D'OEUVRE

 The first course, are food items served before the main courses
of a meal, typically smaller than main dishes, and often meant
to be eaten by hand (with minimal use of silverware).
 Hors d'oeuvre are sometimes served with no meal afterward.
This is the case with many reception and cocktail party events.

Example:

FRUIT APPETIZER

 Fruit appetizers with these healthy and colorful ingredients play

a whole new role. The sweetness of fruit is the perfect
complement to savory ingredients.
 An assortment of fruits cut into sections o r pieces and served
in a cup or a glass as an appetizer or dessert.

Example:

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VEGETABLE APPETIZER

 Appetizers consisting of sliced or whole raw vegetables which

are sometimes dipped in a vinaigrette or other dipping sauce.

Example:

ANYTHING, SMALLER

 With variety in appetizers, the sky is the limit. The only

requirement is that you keep everything small enough to be
picked up with the fingers and eaten with little mess. If you want
to serve your favorite homemade sausages, cut them into small
pieces, wrap them with a small piece of pastry shell and bake.

Example:

WHY FRUITS ARE CONSIDERED AS AN APPETIZER

• Its appetizing quality
• Its flavor and aroma are important in the diet
• Important source of vitamins and minerals
• It has appetizing odor that stimulate the consumption of food
and at the same time it start the digestive flavor and juices
require for digestion
• It can be eaten at the beginning and at the end of the meal

COMPOSITION AND NUTRITIVE VALUE OF FRUITS

Different kinds of fruits vary considerably in composition.
It may show considerable differences in composition depending
on variety, cultural conditions and degree of maturity. Most
fruits are not important source of protein and fats, to the
exemption are the avocado and ripe olives. The percentage of
fat in both of this is important to make them source of energy.

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The carbohydrate in ripe fruit is presently largely in form of

sugar. Sugar are easily available form of energy and make an
important contribution to flavor. Fruits are among the best food
source of vitamins and minerals and other element found in
natural fruits.

FUNCTION OF FRUITS IN THE DIET

• Aid to normal illumination
• Useful in preventing constipation
• Help in easy digestion of food in the body
• It provides built in the body and useful in cleaning body
intestine

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