UNIT- 1

NON ALCOHOLIC BEVERAGES

As we know that non-alcoholic beverage are potable drinks, which may be nourishing, stimulating,
refreshing may have thirst quenching properties. They also help in maintaining of body ph balance.
Non-alcoholic beverages provide supplement diet to invalids and infants.
In this unit we will concentrate on all the basic non alcoholic drinks, which may be taken as a single
drink or modified and mixed to make it tastier, refreshing and a new appearance.

Classification of Non-alcoholic Beverage

TEA
Tea is a non alcoholic beverage derived from a shrub Camellia Sinensis, an evergreen plant which
grows mainly in tropical and sub tropical climate. Tea is said to have been discovered by Emperor
Shen Ming of China in about 2737 BC. It is now widely cultivated in Japan, India in 1736 and in Sri
Lanka in 1767. At first they used seeds from China, Camellia Sinensis but later seeds from Assam
Camellia Assimica were used.
Tea Species:
There are following variety of tea:
 Thea Sinensis
 Camellia Sinensis

Green Tea: Green Tea leaves are steamed immediately after plucking. This prevents oxidation and
fermentation. It is then dried and rolled. Green tea has a delicate taste and is pale green/golden
in colour. It has more tannin in it, astringent and is slightly bitter in taste. There are four varieties
of Green tea:
 Gyokuro
 Sencha
 Bancha
 Matcha
Oalong Tea: Oalong tea is popular in China. The tea leaves are withered (thin) and oxidized for a
shorter term compared to Black tea. It produces tea which is in between black and green tea in
taste. The tea is amber in colour.
Black Tea (Fully fermented tea): In Black tea, the leaves are withered, twisted and then rolled by
placing them in rolling machines which releases the natural enzymes and juices of tea. The leaves
are then fermented during which some of the acid in the leaves oxidizes and is converted into less
soluble forms while more essential oils develop. The leaves are then fired in a drying machine.
Black tea leaves produce a red orange to deep red liquor which releases a hearty flavour. Some
popular Black tea is Darjeeling, Assam Tea (India), Ceylon Tea (Sri Lanka), Keemun (China).
White Tea: This is a rare tea from China and is the least processed. It is not oxidized or rolled but
simply withered and dried by steaming. White tea produces a pale colour infusion which is not a
sign of strength. Freshly infused White tea is harmless to digestion but contains infusion extracts
tannin which causes harm to human body.
Herbal Tea: This actually contains no tea leaves. But is made from flowers, berries, peels, seeds
and roots of different plants like Camellia, Rosemary, Mint, Lemon Grass, Ginseng, Nulfoil and
Rose Chip Herbal teas are growing popularity since they contain no tannins and are favoured.
Instant Tea : This is made by spray or freeze drying an infusion of tea. The tea is then packed in
tight containers. It is widely used in automatic vending machines.
Yerba De Mate : It is made from leaves and stems of a species of a tree which grows in Paragway
and Brazil and is processed like Black tea. It is taken without milk and has medicinal properties.
Scented Tea : This is made by adding flavourings like Jasmine flowers, rose petals, orange zest or
mint leaves to tea during the firing stage after which they are sieved out eg. Earl grey, lemon
scented, cinnamon tea, lama tea.

COFFEE
Coffee, the most popular after dinner beverage is derived from an evergreen bush which grows
in sub-tropical and tropical climate. The coffee plant is native plant of Abyssinia (new ethopia)
and other parts of tropical Africa. Coffee is grown in America, Mexico, Brazel, Columbia, Cuba,
Farnica, India, Indonesia, Arabia etc. Brazil is world‘s largest producer of coffee.
Coffee is said to have been discovered in Ethiopia by a shepherd, Kaldi who noticed that his sheep
became hyperactive after eating the beans/red cherries from a plant Kaldi consumed a few beans
himself and was affected by the caffeine. The local monks used this bean as it helped them to
keep awake for long hours. Soon use of coffee spread all over with the Arabians growing it
extensively.
Varieties: The two main varieties of coffee beans are:
Coffee Arabica -- Milder, flavoured used in roasted blends
Coffee Robusta -- Strongly flavoured, used in instant coffee.

Purchasing Unit: Coffee beans may be purchased either roasted, unroasted or ground.
Instant coffee is liquid coffee which has been dried into powder form.
Coffee essence is concentrated form of liquid coffee which may contain chicory.
Note: ―French coffee usually contains chicory. The roots of chicory are washed, dried, roasted
and ground, then added to coffee. The addition of chicory gives a particular flavour and
appearance to the coffee.
Storage: Points to note with regard to storage of coffee:
 Clean, dry, air tight container.
 Well ventilated store room.
 Away from excess moisture and strong smelling commodities.

Composition: Coffee contains caffeine, tannins and caffeol. Caffeine is 90-125 mg per 5 onze of
beverage. Caffeine gives the coffee its stimulating quality, the flavours and aroma of coffee
beverage are derived from caffeol and to a lesser degree from tannins.

Coffee Making Methods: Coffee may be made served in the following ways :
1. Instant Coffee: This form of coffee may be made very quickly, immediately before it is required
by pouring freshly boiled water onto a measured quantity of coffee powder. Stir well and serve.
Hot and cold milk, cream and sugar may be added to taste. Instant coffee may be made in
individual coffee or tea cups or in large quantities. When making instant coffee in bulk allow
appear 21/2 onze instant coffee to each gallon (4 ltr) of water. For each serving use ½ to 1 tea
spoon according to the desired strength.
2. Saucepan or Jug Method: This is an American method of making coffee more suitable for home
than commercial establishment. A set measure of ground coffee is placed in a saucepan/ jug and
required quantity of freshly boiled water is poured over the ground coffee. It should then be
allowed to stand for a few minutes to extract the full flavour, colour and strength from the ground
coffee. Strain and serve Hot/Cold milk, cream and sugar may be added to taste.
3. Percolator Method: The Coffee percolator consists of a pot with a percolated coffee basket
and stem. A measured amount of regular ground coffee is placed in the basket and freshly drawn
water poured in the percolator, level being below the bottom of coffee basket. On application of
heat, the water reaches boiling point and is forced upward through the percolator stem and
sprayed gently over the ground coffee extracting full flavour, colour and strength. The length of
infusion time depends upon the strength of coffee required. Upon reducing the heat, the liquid
no longer infuses with the coffee and falls back into the percolator. The coffee is now ready for
service. Hot or cold milk, cream and sugar added to taste.
4. Cona Coffee: The cona coffee maker or vacuum coffee maker consists of two flame proof glass
bowls. The upper bowl has a open tube that extends to the bottom of the lower bowl. There is a
filtered device in the upper bowl which is held in place over the tube opening.
Measured fine ground coffee is placed into the upper bowl and fresh cold water placed in the
lower bowl. The upper bowl is set in the lower bowl and water heated from below. Upon reaching
bowling point the water rises up through the tube into the upper bowl mixing with the ground
coffee. The water filters through the ground coffee extracting its full colour and strength. Upon
reducing the heat, the coffee liquid passes back into the lower bowl.
5. Filter Coffee: This method is popular in France and produces excellent coffee. The filter coffee
pot consists of three sections:
1. Lower section – to receive the filtered beverage
2. Filter section (usually lined with filter) to place ground coffee
3. Upper section (with a percolated bottom) to pour freshly boiled water over coffee.
Ground Coffee is placed on the filter section and upper section placed into position. Measured
freshly boiling water is poured into the upper section & covered with lid. The water filters through
the ground coffee into the lower section extracting full flavour, colour and strength.
When dripping is completed in 4-6 minutes the upper section and filter section are removed and
coffee served from lower section. Hot/cold milk, cream and sugar added to taste.
6. Espresso Coffee: The method has its origin in Italy. Expresso coffee is made in a special
apparatus called expreso machine that passes a mixture of stream and hot water which gives a
frothy effect to the coffee when served. The method involves passing steam through finely ground
coffee and infusing under pressure served black the coffee is known as expresso. If hot milk is
added in equal quantity the beverage is called cappuccino.
7. Irish or Gaelic Coffee: This is sweetened hot coffee served in a wine glass, topped with whipped
cream. The service of Irish coffee may be carried out at the table end has considerable eye appeal.
8. Turkish or Egyptian Coffee: This coffee is made from darkly roasted mocha beans which are
ground to a fine powder. It is made in a special coffee pot with a long handle and is narrower at
the top than the bottom. The coffee is put into coffee pot and brought to boil. Now sugar is added
and mixture allowed coming to a frothy boil. Remove the pot from the heat again and bring the
coffee to a frothy boil. A little of broth is poured into coffee cups, then the coffee brought to a
frothy boil for a third time poured into the coffee cups.
9. Iced Coffee: Make strong black coffee in the normal way and then strained and chilled well.
This may be served mixed with an equal quantity of cold milk or cream to make a smooth
beverage. It is served in a tall glass with ice cubes added and with straws.
10. Decaffeinated Coffee: This is coffee from which the stimulant caffeine has been removed. It
is made from beans after the caffeine has been extracted. For this the beans are soaked in very
hot water for about five hours. This softens the beans opening their pores. The beans are then
treated with a solvent which reacts with caffeine and is then evaporated away taking away 97%
caffeine.

Equipment Required for Service of Coffee and Tea:

Coffee Tray Tea Tray
Tray or Salver Tray or Salver
Serviette Serviette
Coffee cup and saucer Tea cup and saucer
Coffee spoon Tea spoon
Sugar basin and tongs Sugar basin and tongs
Coffee pot Tea pot
Hot Milk jug Hot Milk jug
Tea strainer
Slop Basin
Hot water jug

Service:
1. The tray is set with beverage on the right with spouts facing inwards and handles outwards.
2. Coffee cups with saucer, coffee spoons resting in the saucer at right angles under the handle
of the cup are placed on the table.
3. Like all beverages coffee is served from the right hand side of the guest.
4. First, sugar is offered to the guest which is placed in the coffee cup.
5. Now coffee is poured into the guest cup.
6. After the coffee is poured to 3/4th capacity of the cup, ask the guest if he would like to have
milk with the coffee.
7. If the guest asks for milk, pour milk just upto the brim of the cup otherwise pour some more
coffee into the cup. Keep an eye on the table and refill when asked by the guest.

Tea Service: Tea is served in similar method to coffee but may also be served in the following
way.
1. Service from a pot of tea placed at the sideboard, milk and sugar being placed on the table.
2. Service of both milk and tea from pots, each held in one hand with sugar placed on table for
guest to help themselves.
3. In function catering, the milk and sugar are placed on the table. Tea is then served from tea
pots kept at the sideboard on the hot plate.

AERATED DRINKS
These are fizzy drinks aerated with carbonic gas commonly found in kiosks, café, restaurants, bars,
discotheque etc. These drinks are artificially coloured, flavoured & sweetened with small amount
of natural ingredients.
Example of Aerated Water:

Soda Water Colourless and tasteless

Tonic Water Colourless and quinine flavoured
Dry Ginger Golden straw coloured having ginger flavour
Bitter Lemon Pale, cloudy yellow coloured haring lemon flavour
OTHER FIZZY DRINKS
Lemonade Colourless , lemon flavoured, sweetened beverage eg.
Seven up, Sprite.
Orangeade Artificially flavored and coloured with a semi
translucent – appearance, emulsifier, vegetable oil eg.
Mirinda, Fanta.
Gingerale Translucent yellow aerated drink having ginger
extracts, artificially coloured.
Cola Made from bark of cola tree having phosphates,
tannins, artificially sweetened.
Fizzy drinks are available in bottles and cans.

JUICES
These may be freshly squeezed, bottled or canned The most common available are:
1. Orange Juice
2. Pineapple Juice
3. Grapefruit Juice
4. Tomato Juice
5. Lemon Juice
6. Apple Juice
7. Guava Juice
8. Mango Juice
9. Mix Fruit Juice
10. Melon Juice
SQUASHES
These are generally made of citrus fruits having high sugar content, colouring, flavouring and class
II preservative. Squashes are non-fizzy but may be served diluted with water, soda water or
lemonade.
Common examples are:
Orange Squash
Lemon Squash
Grapefruit Squash
Lime Juice

CORDIALS
These are sweetened citrus fruit juices
Common examples are:
Lime Juice Cordial
Black Currant Cordial
Ginger Cordial
MOCKTAILS
A mocktail is a mixture of one or more non alcoholic liquids with other ingredients, prepared in a
specific manner, presented attractively in different glassware with garnish to add to the eye
appeal. Usually a major ingredient predominates and other items complement the colours and
flavour.
It should always be kept in mind that like cocktails, mocktails are a delicate combination of various
ingredients and all care taken in preparing cocktails and their service should be done also in the
case of a mocktail. The ingredients and the equipment required in the case of mocktails is nearly
the same except for the alcoholic beverage.

EQUIPMENTS REQUIRED FOR MAKING MOCKTAILS:

 Cocktail shaker
 Mixing glass
 Bar mixing glass
 Ice bucket and tongs
 Peg measure
 Strainer
 Strainer and funnel
 Cutting board knife
 Swizzle sticks
 Cocktail sticks
 Straws
 Bottle opener
 Cork extractor
 Ice chopper
 Ice shaver
 Refrigerator
 Soda siphon
 Glassware
 Salvers

INGREDIENTS REQUIRED:

 Syrups – Grenadine Syrup, Raspberry Syrup, Coconut and Chocolate Syrup.

 Carbonated Drinks, Mineral water, Soda, Ginger Ale and Tonics.
 Fruit Juices-Pomegranate, Grapefruit, Mango, Apple, Orange, Lemon, Pineapple, Tomato etc.
 Crush – Strawberry, Blackcurrant etc.
 Ice creams – Vanilla, Chocolate, Mango, Mixed Fruit etc.

GOLDEN RULES FOR MAKING MOCKTAILS:

 Make sure that the shaker is perfectly clean because impurities will spoil the drink.
 Ingredients always mix better in a large shaker so try to avoid a small one.
  Ice is nearly essential for most of the mocktails but the same ice should not be used
twice because the ice will absorb the flavour from one drink and impart it to the other.
 Mocktail glass should be previously chilled.
 Shake the cocktail shaker as hard as possible for 10-15 seconds.
 Serve immediately after shaking.
 Always use the best quality of garnishes.
 Mocktails containing carbonated beverage are never shaken.
 If egg white or yolk is to be used as a modifier, it should always be broken in a separate
bowl.

SERVICE OF MOCKTAILS:

 Greet the guest with a smile and according to the time of the day.
 Present the mocktail/cocktail list to the guest and allow the guest to place the order.
 Suggest mocktail/cocktail to the guest if he appears confused, up-sell if possible.
 Pass the order to the bartender/mixologist.
 Set tray for mocktail service.
 Place the mocktail and napkins on the tray.
 Holding the tray in one hand, serve the mocktail with the other hand onto the right hand
side of the guest.
 Ask If any refill is required before the glasses are empty.
 Clear the glasses as soon as they are empty.
 Serve the new drink as per the same procedure.
 Present the bill to the host when no more mocktails are ordered and the guests have
consumed their drink.
 Thank the guest, collect the payment and deposit with the cashier.