FOOD AND BEVERAGES

" Key Terms " "Alcoholic" : An odourless liquid obtained from the Distillation "Ageing" : It is the period of storage in oak casks or other containers "Distillation" : The process of cooling heated liquid vapour to give a  purified and concentrated liquid. "Dry" : It means No sugar or sweetness remaining; a fruity wine can be  dry. "Fermentation" : It means conversion of sugar to alcohol and co2 by  yeast. "Liqueurs" : A sweet end and flavored spirit "Malt" : It is a germinated cereal. "Molasses" : Mash of sugar juice and water "OP & UP" : Over proof and under proof "Sparkling wines" : Wines that are aerated "Toasting" : It is the process in which the inside of the barrel is roasted  by heat source. "Yeast" : It is a living single-celled organism

" Summary " The members of the wait staff face different challenging situation during  the course of routine work. Which they should be able to handle sensibly with  confidence. Guest of various age groups visit the restaurant for their needs. Physically challenged guests need to be shown great care and concern and  special attention should be given to them. There could be many situations other  than the once discussed here-the management should device a policy to deal  with such situations and empower the staff to handle them accordingly.  The staff should be trained regularly to handle various situations so as to  ensure good meal experience, strong relationship with guests, and safety on the  people.

" Various scales to denote alcoholic strength of a liquid " Scale No Alcohol Pure Alcohol Shown in Units  Example Sikes 0 175 °proof 70 °proof Gay-lussac 0 100 °GL 40°GL American 0 200 Proof 80 proof OIML 0 100% alc/vol or 40% alc/vol  % abv.

•" Gay Lussac (OIML Scale) ": (Organization International De meteorologic  Le gale) system has become mandatory in the European Union since 1980. In  modern days, most of the countries follow this system. This is very similar to Gay-Las sac system except OIM measures alcoholic strength at 20 C. the  strength of alcohol is repressed as ‘% alc/vol’.

• " British Proof (Sikes scale) " : This scale is used in the United  Kingdom. It is introduced by Bartholomew Sikes in 1816. alcohol strength is  shown in ‘degrees proof’ (i.e., ‘proof’)

" American Proof " : American introduced their own system, which  was reasonably logical when they decided that Sikes was not an exact scale, in  this scale, pure alcohol is 200 proof. Consequently, 100-proof whiskey contains  50 per cent of alcohol by volume; 86-proof whiskey contains 43 percent of  alcohol by volume.

" Different Proof Spirit " Alcohol proof is a measure of how much ethyl alcohol is present in a  beverage. The term ‘proof’ is originated in the 18th century. In earlier days, distillers used to test the alcohol content of their products by mixing them in  equal proportions with gun powder and then lighting the mixture. If there was no  flame, it meant that the product was under proof, or too weak. If it exploded, or  burnt with too strong flame, it meant that it was too strong or over proof. If it  burnt with steady flame, it was just right, or 100% proof.

" Tequila ": Tequila is an alcoholic spirit that is created from the sap of the  blue agave plant, through a process of distilling and fermenting. The drink  originated around the town of Tequila, in Mexico where the blue agave plant  grows plentiful due to the red volcanic soils found there. The blue agave plant is a relative of the lily, not a cactus as many people  believe and has been cultivated for at least 9,000 years. By law, tequila is  produced solely in the Mexican states of Jalisco, Guanajuato, Michoacán, Nayarit, and Tamaulipas and cannot be produced in any other country.

"Vodka": Vodka was produced in Poland and Russia in the twelfth century  and has been a favorite drink in these countries ever since. The traditional way  of drinking vodka is to gulp the chilled drink neat accompanied by nibbles of  food. Caviar and smoked salmon go very well with vodka. In Russia, Vodka   has different flavorings, from chocolate to cayenne pepper. This drink has now  gained global popularity as a good cocktail mixer. It is an alcoholic distillate from a fermented mash of grain. In the making  of genuine vodka, nothing is added to the neutral spirit .All its characters are  removed, leaving it odorless, tasteless, colorless and smooth. This gives you  the advantage of being able to add to it your favorite non-alcoholic beverage  while mixing drinks. It has an alcoholic content of 40%.

"Gin": Gin was first produced in Holland in the sixteenth century as a  medicinal spirit, flavored with the oil of juniper (“genievre” in French’; “jenever” or “genever” in Dutch—Anglicised to gin). The spirit was brought to England  and acquired sufficient popularity in places such as London, Portsmouth, Plymouth and Bristol. Distilled gin is obtained by original distillation of mash or by the re installation of distilled spirits, with juniper berries and other plants, The grain formula consists of 75% corn, 15% barley malt and 10% other grains and the  resulting spirit has to be mixed with distilled water as it is too strong to drink. Each distiller has his own secret formula, which, in some cases has not altered  since the first distiller made gin. There are several kinds of gin. Altogether “London dry” is the most commonly used. There are others not at all alike in flavor. Old Tom gin is slightly more perfumed and sweeter; Golden gin is a dry gi...

"Rum": Rum is spirit made from sugar cane products such as molasses,  sugarcane juice, or sugarcane syrup. The rums produced from molasses are  called industrial rums and those produced from pure can juice are called  agriculture rums (rums agricole). Rum is produced in all sugarcane producing countries of the world. The most important countries are West Indies (Jamaica, Trinidad, and Barbados), Puerto Rico,Guyana, Cuba, Haiti, South Africa, Venezuela, United States and Australia. The word ‘rum’ is probably derived from the latin term for sugarcane saccharum, which means ‘sweetness’. The rum was first produced in the  seventeenth century in Barbados.

Brandy : Brandi is obtained by the distillation of fermented grape juice  and is suitably matured in oakwood casks for a minimum of 3 years. Brandies  are never coloured because they obtain a beautiful amber colour from the black  oakwood casks. Brandies can be matured up to a period of 70 years (usually  used for blending purpose). • One star - Matured for two years • Two stars - Matured for two to four years • Three stars - Matured for five to eight years V.O — Very Old V.O.P. — Very Old Pale V.S.O. — Very Superior Old V.S.O.P. — Very Superior Old Pale (matured for 50 years) V.V.S.O.P. — Very Very Superior Old Pale

 " Production of spirits " Whisky : Whisky is obtained by the distillation of grains, particularly  barley malt, and is aged in oak wood casks for minimum of 3 years for scotch  whisky, a minimum of Irish whisky. Regular scotch whiskies are matured for 3- 12 years, premium scotch or Deluxe premium scotch are matured for 12 20  years and the finest old ‘Blue label’ for a minimum of 20 years. Whiskies are  coloured by the addition of desired colour caramel. It is distilled either, by the  pot still method (which gives body) or patent still method (which gives volume).

"Patent still method": Patent still is the fastest and quick method of making spirit. it is also known as Coffey still, factory still, column still. In this system the alcohol is separated from the liquid by hot steam and the end product is ‘congener-free’; it has high alcohol content. "Advantages" The advantages of this method are as follows • It does not required too much of labour, cleaning, and refilling, • More quantity is produced as compared to pat still method. • It is cost-effective. "Disadvantages" The limitations of this method are as follows • It is not suitable for distilling small quantity of spirits. • Aroma and other essential elements that are required in a drink may not be achieved. After manufacturing, most of the fermented and distilled drinks are aged before bottling to mellow them and to make them acquire unique characteristics.

"Advantages" The advantages of this method are as follows: • It produces spirits that are individualistic due to the presence of  congeners. • Spirits with pronounced aroma are produced. • Small quantity of wash can be distilled. "Disadvantages" • It needs more time and labour. • It is costly to operate, Paper-Food and Beverages Services • Still need frequent cleaning and refilling, often after each distillation.

"Sprits" 1.Introduction and Definition Alcoholic is an odorless liquid containing either ethyl alcohol. Ethyl is  potable whereas Methyl alcohol is fatal and used for industrial purpose only. Alcohol beverage contains ethyl alcohol. 2.Production Methods of Spirits 1. Pot –still method : Pot still is a method of distilling fermented liquid  to make alcohol. this the olden method and also known as traditional  method.

"Contents Of Beer" 1. Water : 89-91% by weight. 2. Alcohol : 3-5% by weight (in exceptional cases, up to 10-12%). 3. Carbohydrates, sugar or dextrin : 3-4% by weight. 4. Protein : 0.4-0.5% by weight. 5. Carbon dioxide gas : 0.4-0.5% by weight. 6. Minerals, salts : 0.2% by weight.

" Storage " "Storage of beer" : Followings are the ways for beer storage. 1. Beer must be stored in a well-ventilated cellar at the temperature  range of 13-15°C (55-58°). 2. The casks received should be kept on the still ions and should remain  at least for 24 hours to allow it to settle after its journey from the  brewery. 3. Tapping should be carried out 24 hours before it is required. 4. Beer left in the pipe at the end of the day should be drawn off and  filtered back into its cask. 5. High temperature fluctuations will spoil the beer and its must be  avoided.

"Beer production" Storage : Malt is received from suppliers. It is weighed and stored in  bins. Screening : Foreign matter is removed from the malt. Mill : The malt is crushed and is known as ‘Grist’. Grist case : The grist is collected in a grist case for disposal to the  mashing tun. Mashing Tun : In this vat, the grist is mixed with hot water and mashed. The resultant liquid, known as ‘Wort’, is drawn off into a copper  kettle. The shell of malt that is left behind in the mashing tun is disposed  off as cattle fodder. Copper cattle : The wort is boiled with hops and sugar to purify the  mixture. Hop Back : The unused hops are strained off into the hop back for  future fermentation while spent hops are used as fertilizers. Wort receiver : The wort is pumped into refrigeration vats where yeast  is added to start the fermentation process. Fermentation splits the word  into alcohol and carbon dioxide, which is captured to create th...

"Beer"  "Introduction & Definition" Beer is the world’s most widely consumed alcoholic beverage; it is the  third-most popular drink overall, after water and tea. It is thought by some to be  the oldest fermented beverage. Beer is produced by  the scarification of starch and fermentation of the resulting sugar. The starch and scarification enzymes are often derived from malted  cereal grains; most commonly malted barley and malted wheat. Un malted maize and rice are widely used adjuncts to lighten the flavor because of  their lower cost. The preparation of beer is called brewing. Most beer is flavored with hops, which add bitterness and act as a natural preservative, though other  flavorings such as herbs or fruit may occasionally be included. Beer is a portable alcoholic beverage fermented from malted barley  and flavored with hops. The alcoholic content is between 3% to 5% and is  known to be a very r...