1st sem F&B Notes practicals Juices and Soft drinks Preparation & Service

         Juices and Soft drinks Preparation & Service

Juice: Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. Popular juices include, but are not limited to, apple, orange, prune, lemon, grapefruit, cherry, pineapple, tomato, carrot, grape, strawberry, cranberry, pomegranate guava, and celery. It has become increasingly popular to combine a variety of fruits into single juice drinks. Popular blends include cran-apple (cranberry and apple) and apple and blackcurrant. Juices are also used for cocktails and mixing with spirits. Fruit juices can be either fresh or preserved (canned or bottled or tetra packs). Tomato juice and carrot juice are from vegetable family that fall under the category of nourishing drinks.

Juices are served with or without ice in Paris goblet/Highball/ Tom Collins. The pre poured glass is brought from dispense bar/still room to the table and placed on a coaster from the right-hand side of the guest. Straw holder may be placed on the table.

Fresh fruit juices are served in a highball glass on a doily covered under liner, with tea spoon; Sugar syrup is served separately.

Preserved fruit juices are served in 8oz glass on a doily covered under liner. Since they already have high sugar content, there is no need to give sugar syrup separately.

Soft Drinks:   these beverages are charged or aerated with carbonic gas. The charging with carbonic gas imparts the pleasant effervescent characteristic of these beverages. Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process yields the "fizz" to carbonated water and sparkling mineral water. Drinks are acidified, sweetened, coloured, carbonated, and often chemically preserved. The water used should be well purified and is free of micro organism, dissolved metals, and organic compounds. These aerated drinks are available in different flavours and colours. Example: soda water, dry ginger, fizzy lemonade, ginger beer, coca-cola, Pepsi, and others. Synthetic flavours are generally used because

·         Natural flavours added to the drinks do not give standard products.

·         Natural flavour extracts undergo changes in the presence of light, acid and storage.

·         Natural flavours do not transport pigments of sufficient depth.

·         Natural flavours are unstable in acidic conditions. Acids used are Citric, Malic, Tartaric, and phosphoric. Dissolved carbon dioxide also produces acidity.

Sodium Benzoate is a common preservative used in soft drinks.

Tonic- It is a aerated drink, sweetened and flavored with natural fruit and plant extracts including quinine. It is drunk straight with ice and a slice of lemon or added in cocktail. It is generally used with gin.

Gingerale- Consists of aerated water with coloring and ginger essence.

Lemonade- Consists of lemon juice, sugar and aerated water.

Service: They can be taken chilled anytime of the day- Neat or mixed with alcoholic drinks or syrups. They are served in highball glasses or Tom Collins. Straw holder is placed on the table.

Squash: Squash is a highly-sweetened and concentrated pulp of fruits, which is diluted with a liquid, most commonly water, before drinking. Typically, squash is created by mixing one part concentrate with four or five parts of water (depending on concentration and personal taste) directly into a glass or mug or into a jug. Squashes are also mixed with spirits or cocktails. The most common flavours are orange, apple and blackcurrant, lemon, peppermint, mixed fruit, summer fruits, and lemon-lime. Other flavours include peach, strawberry, passion fruit, custard apple and kiwi fruit.

Service:

                     While taking order for squash, guest’s preference of mix should be noted. For example, a guest may prefer orange squash with soda.

Items to be carried to the table on a salver:

ü  Measured quantity of required squash in 12oz. beer goblet/highball/Tom Collins.

ü  Ice bucket with tongs.

ü  Jug of chilled water/soda siphon/chilled mineral water as per guests preference.

ü  Coaster

ü  Straw

• Place straw holder on the table and coaster in centre of cover or on the right hand side of the guest.
• Place glass with squash on the coaster.
• Ask guest if he/she wishes to have ice. If yes, place ice bucket next to the glass and add ice.
• Top it up with soda/chilled water/mineral water as per the order.
• Take away the ice bucket.

(If ordered with soda or mineral water, soda siphon and mineral water bottle should be left on the table)

Malted Beverages:  The malted drinks such as Bourn vita, Milo, Oval tine, Complain, and Horlicks fall in this category. These are sweetened powder mixes that dissolves readily in milk to give a rich and wholesome drink.

These are portioned in coffee pots and served in a coffee cups. The serving procedure is same as coffee.

Water:-

       Waters can be classified as- Still, Naturally sparkling and Carbonated during bottling

Bottled Water: It is of two types- Mineral and spring water.

Mineral water is the water containing minerals or other dissolved substances, which are strictly controlled. This alters its taste or gives it therapeutic value. Salts, sulfur compounds, and gases are among the substances that can be dissolved in the water. Mineral water can often be effervescent. Mineral water can be prepared or can occur naturally.

According to their chemical properties, they are classified as:

  1.Alkaline waters- Help treatment of gout and rheumatism.

  2. Aperients waters- Have saline constituents like sulphate of magnesia or     sulphates of soda.

3.Lithiated waters- These are rich in Lithia salts.

4.Table waters: These are less mineralized than other natural spring waters and are mainly alkaline. They may be taken at meal times, either as water or may be mixed with light wine or spirits.

Spring water is often bottled and sold as mineral water with some regulations concerning hygiene.

Natural spring water:  spring water is the water derived from underground formation from which water flows naturally (artesian) to the surface of the earth. Minerals become dissolved in the water as it moves through the underground rocks. This may give the water flavour and even carbon dioxide bubbles, depending upon the nature of the geology through which it passes. The uniqueness of these mineral waters is that they have medicinal value.

Name	Style	Country
Abbey Well	Still	England
Evian	Still	France
Perrier	Sparkling	France
Strathmore	Still/sparkling	Scotland
San Pellegrino	Sparkling	Italy
Henniez	Still/sparkling	Switzerland
Himalayan	Still	India

Examples:

Service: Most guests prefer mineral water in place of tap water. Mineral waters are served chilled at temperatures range of 7-10 degree C. but without addition of ice unless requested by the guest. It can be served in Paris goblet, Highball, or slim Jim glass. Mineral water may also be mixed with alcoholic drink and consumed.