Task: Cocoa & Malted beverages, Preparation&
Service
Cocoa
Cocoa, besides being a stimulant, is
also a food. It is prepared from the seeds (beans) of a tree called theobromo
cacao, grown in South and Central America, the West and East Indies and
along the Gold Coast and adjacent areas in Africa. Common Commercial verities
are criolo (fine quality) and trinitario (medium quality). The pods are
gathered in heaps and cut open with sharp rounded knives. The cocoa beans which
are covered with a moist, glistening sweet white pulp (mucilage) are scooped
out. Oxidation
begins almost at once causing the beans
to become brown. Therefore, as soon as possible, they must be placed on
fermenting heaps and are spread in the sun to remove the moisture so that
spoilage does not set in. However, fermentation is necessary to get the finest
possible flavour. This is accompanied by a rise in temperature and the
transformation of natural sugars to acetic and other acids. After several days,
this operation is complete and the beans are allowed to dry. They are then
ready to be packed and shipped.
Origin:
- The first chocolate beverage is
believed to have been created by the Mayan people around 2000
years ago. The beverage became
popular in Europe after being introduced from Mexico after its introduction to
Europe, the drink slowly gained popularity. Until the 19th century,
hot chocolate was even used medicinally to treat ailments such as stomach
diseases. Today, hot chocolate is consumed throughout the world and comes in
multiple variations including the very thick cocoa served in Italy and the
thinner hot cocoa that is typically consumed in United States.
Nearly
70 % of the world crop is grown in West Africa.
Manufacturing
of Cocoa:-
Producing cocoa is one
of the complicated processes. It requires expert monitoring, technology and a
lot of patience. To simplify it the cocoa is a by product of making block
chocolate process.
·
Chocolate is made from
the dried and partially fermented seeds of cocoa tree.
·
When the pods ripen,
they are harvested from the cocoa tree.
·
The pods itself is
green when ready to harvest, rather than red or orange.
·
Normally red or orange
pods are considered to be of inferior quality, because their flavors and aromas
are poor.
·
The harvested pods are
opened, the pulp and cocoa seeds are removed and the rind is discarded.
·
The pulp and seeds are
then piled in heaps, placed in bins or laid out on crates, for several days.
·
During this time, the
seed and pulp undergo “sweating”, where the thick pulp liquefies as it
ferments. The fermented pulp trickles away, living cocoa seeds behind to be
collected.
·
The seeds are then
dried, cleaned, roasted (roasting
develops the flavour and colour), cracked (passed through corrugated rollers to break their shell and separate
the germ) to remove the nibs (roasted,
de-hulled and de-germed beans are called nibs) and then ground to a smooth liquid containing 55% fat.
·
The fat is then pressed
out to leave about 25 % of the original and the resultant mass is ground into fine powder, mixed with
flavouring materials and homogenized, is the cocoa from which beverage is
prepared.
Cocoa contains the bromine, caffeine as
well as starch, fat, nitrogenous compounds and salts. So, apart from being a
stimulating drink, it is also a food. Cocoa can be prepared in milk only, or in
milk and water, mixed to suit the taste of the individual. The powder is mixed
with sugar to avoid lumping. A little cold milk is added and a thick even paste
made. Either hot milk or hot milk and water are pored over. The preparation is
then allowed to boil for a few minutes which improve the flavour. A pinch of
salt added at the beginning enhances the flavour.
Service: Tea cup, saucer, tea spoon
(served from right hand side)
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.
Advantages of
Beverages:
a) Refreshment: Non-alcoholic beverages such as plain or carbonated
water, lime juice, ginger ale and other bottled beverages, fruit juices and iced tea or coffee are refreshing drinks
and are used to relieve thirst.
b) Nourishment: Pasteurized milk,
butter milk, chocolate and cocoa drinks,
eggnog made with rum, fruit juices, glucose water, lemonade provide
nutrients and help in nourishing the body.
c) Stimulant: Tea, coffee, cocoa and chocolate beverages help in stimulating the system.
d) Soothing Agent: Warm milk and hot tea have a soothing effect and are used for this purpose.
e) Appetizers: Soups, fruit juice and alcoholic drinks in limited quantities increase an individual's appetite and thereby
food consumption.
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