This document discusses various alcoholic and non-alcoholic beverages. It provides details on the types of alcoholic beverages such as wines, spirits, liquors and beer. It then discusses specific spirits in more detail, including rum, brandy, whisky, vodka, tequila, gin and liqueurs. For each spirit, it describes where it comes from, the distillation or production process, typical alcohol percentages and common serving methods.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The rum is then aged in oak barrels, with darker rums aging longer, after which it is blended and bottled. There are several types of rum defined by color and aging time, including light rum aged only 3 months, golden rum aged 18 months, and dark rum aged 3 or more years.
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
F& B (Alcoholic and Non Alcoholic Beverage)Divya Khanduri
Alcoholic and Non Alcoholic Beverage Whisky and Cocktails made from it and Cold Drinks and Mocktails made from it.Accompaniment goes with Both Beverage.
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
The document discusses various types of non-alcoholic beverages. It begins by defining non-alcoholic beverages as drinks that contain less than 0.5% alcohol by volume. It then provides details on common non-alcoholic beverages including carbonated drinks, coffee, fruit and vegetable juices, tea, milk, mineral water, punch, spritzers, and various energy and flavored drinks. For each category, it describes what the drink is, how it is made or processed, and popular brands. The document aims to provide a comprehensive overview of non-alcoholic beverage options.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
1. Brandy is produced through a two-step distillation process of fermented fruit juice, typically grape wine. This separates the alcohol from the water for a higher alcohol content spirit.
2. Fine brandies are produced using small pot stills and double distillation, while mass-produced brandies use large column stills and fractional distillation.
3. Aging in oak barrels for several years further concentrates the flavors and aromas and is a key part of the production process for fine brandies like Cognac.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The rum is then aged in oak barrels, with darker rums aging longer, after which it is blended and bottled. There are several types of rum defined by color and aging time, including light rum aged only 3 months, golden rum aged 18 months, and dark rum aged 3 or more years.
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
F& B (Alcoholic and Non Alcoholic Beverage)Divya Khanduri
Alcoholic and Non Alcoholic Beverage Whisky and Cocktails made from it and Cold Drinks and Mocktails made from it.Accompaniment goes with Both Beverage.
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
The document discusses various types of non-alcoholic beverages. It begins by defining non-alcoholic beverages as drinks that contain less than 0.5% alcohol by volume. It then provides details on common non-alcoholic beverages including carbonated drinks, coffee, fruit and vegetable juices, tea, milk, mineral water, punch, spritzers, and various energy and flavored drinks. For each category, it describes what the drink is, how it is made or processed, and popular brands. The document aims to provide a comprehensive overview of non-alcoholic beverage options.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
1. Brandy is produced through a two-step distillation process of fermented fruit juice, typically grape wine. This separates the alcohol from the water for a higher alcohol content spirit.
2. Fine brandies are produced using small pot stills and double distillation, while mass-produced brandies use large column stills and fractional distillation.
3. Aging in oak barrels for several years further concentrates the flavors and aromas and is a key part of the production process for fine brandies like Cognac.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The brandy-making process involves fermenting the fruit juice into wine, then distilling the wine to concentrate the alcohol content and remove water. The distilled spirit is then aged in oak barrels, blended, and bottled. Cognac is a specific type of brandy that is produced in the French region of the same name and made from grapes, double distilled, and aged for at least two years in oak barrels. Popular cognac brands include Courvoisier, Martell, Hennessy, and Remy Martin.
Various types of wine and the service procedure of different types of wines and the manufacturing process of wines were discussed in this along with food and wine hormone. service procedure of various wine and food.
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
The document discusses various aspects of alcoholic beverages including their standard definitions, the fermentation process, distillation, congeners, methods of measuring proof, classifications of beverages, and common hangover cures. As per Indian and world standards, alcoholic drinks contain 0.5-42.8% and 0.5-95% alcohol by volume respectively. Fermentation is the biological reaction where sugar and yeast produce ethyl alcohol, carbon dioxide, and energy at varying temperatures depending on the drink. Distillation is used to concentrate the alcohol by evaporating and condensing it.
This chapter discusses non-alcoholic beverages. It describes non-carbonated beverages such as juices, which are liquids extracted from fruits and vegetables without heat, and mineral water. Carbonated non-alcoholic beverages, also called soft drinks, are then examined. Soft drinks are often sweetened, flavored, and artificially carbonated. Finally, the differences between club soda and tonic water are summarized. Club soda is carbonated water while tonic water contains quinine.
The document discusses various types of alcoholic beverages. It explains that alcohol is obtained through the fermentation of sugars in fruits and grains by yeast, and sometimes further purified through distillation. Common examples of alcoholic beverages produced by fermentation include wine, beer, cider, and sake. Spirits like brandy, whiskey and rum involve both fermentation and distillation. The document provides details on the production processes and key characteristics of various popular beverages such as wine, beer, gin, vodka, tequila, rum, brandy, cognac, calvados, whiskey, and liqueurs.
This document provides information about the classification and production of alcoholic beverages. It discusses how alcoholic beverages are divided into three main classes: beers, wines, and spirits. It then focuses on the production processes for beers, describing the key raw materials of malt, hops, water and yeast and the brewing steps of milling, mashing, boiling, fermentation and packaging. It also defines common beer types like ales, lagers, porters and stouts. Finally, it briefly discusses wines and sparkling wines made from fermented grapes.
The document discusses different types of beverages including stimulating, refreshing, and nourishing drinks. Stimulating drinks like tea and coffee raise physiological activity while refreshing drinks such as aerated drinks and squashes are water-based. Nourishing milk drinks, chocolates, and juices provide extra nourishment. The document then goes on to describe various popular beverages and their origins and processing methods. It also discusses syrups and squashes along with recipes for nourishing banana smoothies and fruit blasts.
Beverages can be alcoholic or non-alcoholic. Non-alcoholic beverages include nourishing, stimulating, and refreshing drinks. Alcoholic beverages are either fermented or distilled. Fermented beverages include wines made from grapes and beers made from barley, while distilled beverages like whiskey, vodka, rum, and brandy are made by distilling grains. Compound beverages like gin, bitters, and liqueurs are flavored alcoholic drinks made through processes like distillation and steeping herbs. Popular brand names of various alcoholic drinks are also listed.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
This document provides an overview of various alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirits like vodka, gin, rum, whiskey, and tequila are examined in terms of their production methods, common varieties, and flavor profiles. The document also covers standards for classifying and labeling alcoholic beverages.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
The document defines a non-alcoholic beverage as containing less than 0.5% alcohol by volume. It provides examples of non-alcoholic versions of alcoholic drinks such as mocktails. It then summarizes several popular non-alcoholic beverages from around the world including water, aam panna, orange juice, aguas frescas, cola, masala chai, hot chocolate, lassi, lemonade, smoothies, squash, and tea.
This document summarizes information about alcoholic beverages and alcohol laws. It defines alcoholic beverages as drinks containing 3-40% alcohol. It describes two main classes of alcoholic drinks - fermented beverages like beer, wine, and distilled beverages like vodka, gin and rum. The document then discusses alcohol and religion, various alcohol laws around the world regarding drinking ages, drunk driving limits, and taxation. It provides specific details about alcohol laws in India regarding prohibition in some states, drunk driving limits, and dry days with no alcohol sales.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands
The document discusses various types of alcoholic beverages. It describes how spirits like rum, brandy, whisky, vodka and tequila are produced through distillation of fermented substances like sugarcane, grapes or grains. It also discusses liqueurs and beer, stating that liqueurs get their flavors from herbs and beer is one of the oldest and most widely consumed alcoholic drinks. It provides information on alcohol content of different beverages.
This document provides an overview of various types of alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirit categories like whiskey, rum, tequila, brandy, vodka, gin, and liqueurs are defined. The document outlines the key ingredients and production methods for many common spirits.
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The brandy-making process involves fermenting the fruit juice into wine, then distilling the wine to concentrate the alcohol content and remove water. The distilled spirit is then aged in oak barrels, blended, and bottled. Cognac is a specific type of brandy that is produced in the French region of the same name and made from grapes, double distilled, and aged for at least two years in oak barrels. Popular cognac brands include Courvoisier, Martell, Hennessy, and Remy Martin.
Various types of wine and the service procedure of different types of wines and the manufacturing process of wines were discussed in this along with food and wine hormone. service procedure of various wine and food.
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
The document discusses various aspects of alcoholic beverages including their standard definitions, the fermentation process, distillation, congeners, methods of measuring proof, classifications of beverages, and common hangover cures. As per Indian and world standards, alcoholic drinks contain 0.5-42.8% and 0.5-95% alcohol by volume respectively. Fermentation is the biological reaction where sugar and yeast produce ethyl alcohol, carbon dioxide, and energy at varying temperatures depending on the drink. Distillation is used to concentrate the alcohol by evaporating and condensing it.
This chapter discusses non-alcoholic beverages. It describes non-carbonated beverages such as juices, which are liquids extracted from fruits and vegetables without heat, and mineral water. Carbonated non-alcoholic beverages, also called soft drinks, are then examined. Soft drinks are often sweetened, flavored, and artificially carbonated. Finally, the differences between club soda and tonic water are summarized. Club soda is carbonated water while tonic water contains quinine.
The document discusses various types of alcoholic beverages. It explains that alcohol is obtained through the fermentation of sugars in fruits and grains by yeast, and sometimes further purified through distillation. Common examples of alcoholic beverages produced by fermentation include wine, beer, cider, and sake. Spirits like brandy, whiskey and rum involve both fermentation and distillation. The document provides details on the production processes and key characteristics of various popular beverages such as wine, beer, gin, vodka, tequila, rum, brandy, cognac, calvados, whiskey, and liqueurs.
This document provides information about the classification and production of alcoholic beverages. It discusses how alcoholic beverages are divided into three main classes: beers, wines, and spirits. It then focuses on the production processes for beers, describing the key raw materials of malt, hops, water and yeast and the brewing steps of milling, mashing, boiling, fermentation and packaging. It also defines common beer types like ales, lagers, porters and stouts. Finally, it briefly discusses wines and sparkling wines made from fermented grapes.
The document discusses different types of beverages including stimulating, refreshing, and nourishing drinks. Stimulating drinks like tea and coffee raise physiological activity while refreshing drinks such as aerated drinks and squashes are water-based. Nourishing milk drinks, chocolates, and juices provide extra nourishment. The document then goes on to describe various popular beverages and their origins and processing methods. It also discusses syrups and squashes along with recipes for nourishing banana smoothies and fruit blasts.
Beverages can be alcoholic or non-alcoholic. Non-alcoholic beverages include nourishing, stimulating, and refreshing drinks. Alcoholic beverages are either fermented or distilled. Fermented beverages include wines made from grapes and beers made from barley, while distilled beverages like whiskey, vodka, rum, and brandy are made by distilling grains. Compound beverages like gin, bitters, and liqueurs are flavored alcoholic drinks made through processes like distillation and steeping herbs. Popular brand names of various alcoholic drinks are also listed.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
This document provides an overview of various alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirits like vodka, gin, rum, whiskey, and tequila are examined in terms of their production methods, common varieties, and flavor profiles. The document also covers standards for classifying and labeling alcoholic beverages.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
The document defines a non-alcoholic beverage as containing less than 0.5% alcohol by volume. It provides examples of non-alcoholic versions of alcoholic drinks such as mocktails. It then summarizes several popular non-alcoholic beverages from around the world including water, aam panna, orange juice, aguas frescas, cola, masala chai, hot chocolate, lassi, lemonade, smoothies, squash, and tea.
This document summarizes information about alcoholic beverages and alcohol laws. It defines alcoholic beverages as drinks containing 3-40% alcohol. It describes two main classes of alcoholic drinks - fermented beverages like beer, wine, and distilled beverages like vodka, gin and rum. The document then discusses alcohol and religion, various alcohol laws around the world regarding drinking ages, drunk driving limits, and taxation. It provides specific details about alcohol laws in India regarding prohibition in some states, drunk driving limits, and dry days with no alcohol sales.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands
The document discusses various types of alcoholic beverages. It describes how spirits like rum, brandy, whisky, vodka and tequila are produced through distillation of fermented substances like sugarcane, grapes or grains. It also discusses liqueurs and beer, stating that liqueurs get their flavors from herbs and beer is one of the oldest and most widely consumed alcoholic drinks. It provides information on alcohol content of different beverages.
This document provides an overview of various types of alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirit categories like whiskey, rum, tequila, brandy, vodka, gin, and liqueurs are defined. The document outlines the key ingredients and production methods for many common spirits.
This document provides information about various types of alcoholic beverages including vodka, whiskey, tequila, mezcal, and rum. It discusses the production processes for each beverage, including fermentation, distillation, aging, and the key ingredients. Vodka can be made from potatoes, grains or grapes. Whiskey is made from grains like barley, corn or wheat through malting, mashing, fermentation and maturation in oak barrels. Tequila and mezcal are both made from agave plants, with tequila exclusively using blue agave from certain regions in Mexico.
This document provides an overview of wine, including its history, types, production process, and naming conventions. It discusses how winemaking began in ancient times and was introduced to the New World. The main types of wine are red, white, rosé, sparkling, and fortified wines. Production involves fermenting grapes, with yeast converting the sugar into alcohol. Wines get their names based on the predominant grape variety, place of origin, or brand. Corks are commonly used to seal bottles, though there is debate around alternative closures.
this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow
The document discusses the history and production of vodka. It notes that vodka's origins can be traced back to 900 AD in Eastern Europe. The raw materials, fermentation, distillation, filtration and flavoring processes involved in vodka production are described. Vodka is now one of the most popular spirits in the US, with over 1 in 4 bottles sold being vodka and 44 million cases sold per year. Flavored vodkas were introduced in the 1980s and can be flavored through various methods like steeping fruits in vodka.
Scotch whisky has its origins in Ireland but was refined in Scotland over centuries. There are three main types - single malt, grain, and blends. Single malts are produced at individual distilleries from malted barley and have distinct flavors based on the distillation and aging process as well as the local water and climate. Blends combine malts and grains from multiple distilleries for consistency. Major Scotch producing regions each impart unique characteristics to whiskies based on local practices and conditions. Strict regulations govern Scotch production and aging to protect its quality and heritage.
Scotch whisky has its origins in Ireland but was refined in Scotland over centuries. There are three main types - single malt, grain, and blends. Single malts are produced at individual distilleries from malted barley and carry distinct regional flavors from Islay, Highlands, Lowlands, or Campbeltown. Grain whisky uses barley and other grains and lacks strong flavors. Blends expertly combine malts and grains from various distilleries for consistency. The production process involves malting, mashing, fermentation, distillation in pot stills, and aging for years in oak barrels, imparting color and mellowing flavors. Major blending companies produce well-known brands for
A drink 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, juice and soft drinks.
This presentation gives you knowledge of one an alcoholic and non-alcholic item. In an alcoholic beverage, you find a whisky or in non-alchoholic, you find soft drinks.
This document provides an overview of craft beer, including its main types (ales and lagers), ingredients (water, barley, yeast, hops), and some key hop varieties. It discusses how ales and lagers differ based on the yeast and fermentation process used. It also notes that color is not indicative of beer type or alcohol content, and explains common beer terms like IBU and the history of IPAs originating from beers brewed for export to India.
This document discusses various fermented alcoholic beverages. It explains that fermentation occurs when yeast converts sugars into alcohol, typically resulting in an alcohol content between 4-14%. Distillation is described as a process that further separates alcohol from water. Many common beverages are then outlined, including beer which is made from barley and has a 4-10% alcohol content, wine which has 10-14% alcohol, sake made from fermented rice in Japan, tequila from blue agave plants, and liqueurs that combine spirits with fruits, herbs or spices and have higher sugar contents than plain distilled spirits. Eau de vie is also mentioned as a French brandy made by fermenting and distilling crushed fruit.
Beer is made from natural home grown products.
The art required of the brewer is to choose his materials, control the processes according to the customer demands.produce beers of even quality under each label.
always within the limits imposed by commercial considerations, government regulations
Tequila is a distilled beverage made from the blue agave plant, which is native to Mexico. It gained popularity in the early 1500s when Spanish conquistadors introduced distillation to Mexico and began producing tequila from the fermented sap of the agave plant. True tequila can only be produced from blue agave plants grown in certain regions of Mexico. The plants take 8-12 years to mature, after which their cores are harvested, cooked, shredded, and pressed to extract agave juice. This juice is then fermented and double distilled before being aged in oak barrels or bottled as unaged blanco tequila. Popular brands of tequila include Jose Cuervo
Vinegar is produced through the fermentation of ethanol by acetic acid bacteria, yielding acetic acid. There are three main methods of production: (1) the Orleans method using wooden barrels, (2) submerged fermentation in large steel tanks with air bubbling, and (3) the generator method dripping alcohol through wood shavings with air blown through. The production process involves refining raw vinegar to remove bacteria, filtration, pasteurization, bottling, and concentration to increase the acetic acid content.
Tio Pepe Challenge 2020 Theory PresentationDragoDesignDev
Gonzalez Byass is a family-owned company founded in 1835 in Jerez, Spain. They produce famous Sherry wines like Tio Pepe Fino Sherry. Sherry is a fortified wine made from Palomino grapes in the Sherry Triangle region, which has unique chalky Albariza soil and climate. Wines are produced using solera aging systems and can be aged biologically under Flor yeast or oxidatively. The result is a range of dry and sweet Sherry styles like Fino, Amontillado, Oloroso, Palo Cortado, and Cream. Gonzalez Byass also produces Vermouth, Brandy, and sweet Pedro Ximenez wines.
Scotch whisky is defined as a whisky produced in Scotland from malted barley that has been distilled and aged in oak barrels for a minimum of 3 years. There are two main types - single malt, which comes from a single distillery, and blended whisky made from a mixture of malts and grain whisky. Popular brands of single malt include Glenfiddich and Glenlivet, while Johnnie Walker and Dewar's are well-known blended Scotch whiskies. The production process begins with malting, mashing, fermentation, and double distillation of the wash. The new make spirit is then aged for many years in oak casks to produce the smooth, complex
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This document discusses food safety and sanitation practices for bakeries. It begins by outlining the objectives of explaining important hygiene practices, describing basic food safety laws and regulations, and explaining Hazard Analysis Critical Control Point (HACCP) systems and standard sanitation procedures. It then provides details on the Federal Food, Drug, and Cosmetic Act, how food laws affect baking, and good manufacturing practices for bakeries. Specific requirements are outlined for disease control, cleanliness, education and training, and supervision. The seven elements of an HACCP program are also summarized, including analyzing hazards, identifying critical control points, establishing limits, monitoring control points, corrective actions, record keeping, and verifying procedures.
Chinese cuisine has a long history dating back thousands of years. It is one of the three great cuisines of the world along with French and Turkish cuisines. Chinese cooking methods include stir-frying, deep frying, braising, steaming, and roasting. Key ingredients include soy sauce, oyster sauce, sesame oil, rice vinegar, garlic, and ginger. Popular dishes include Peking duck and dishes from regions like Sichuan featuring chili peppers. Staple foods include rice, noodles, tofu, and an array of fresh vegetables like bok choy and Chinese broccoli.
The document discusses the cuisine of the Visayas region of the Philippines. It describes several popular dishes from different islands and cities in Visayas, including inasal from Bacolod, kinilaw which is ceviche-style seafood, and pancit molo dumpling soup from Iloilo. It provides the histories and ingredients of these dishes as well as other Visayas specialties like binakol chicken coconut stew, la paz batchoy noodle soup, and various seafood dishes celebrated in Roxas City. The document aims to educate readers on the cooking methods, ingredients, and culinary heritage of Visayas regional cuisine.
Korean traditional meals consist of rice served with several side dishes such as soups, stews, and vegetables. Soups can be made from ingredients like meat, fish, seaweed, or bones. Stews are thicker and have a stronger flavor, with soybean paste stews being very popular. Side dishes also include meat or fish simmered in soy sauce, pan-fried items like pancakes or dumplings, and fermented or grilled seafood and meats. Food is an important part of Korean culture and meals are served with specific etiquette and table settings depending on the dishes.
Indonesia is an archipelago of over 17,000 islands located in Southeast Asia. It has a population of over 238 million and was under Dutch colonial rule for 350 years before gaining independence after World War II. The diverse population shares a national identity defined by language, ethnicity, and majority Muslim religion. Key aspects of Indonesian culture include batik textiles, traffic in the capital Jakarta, herbal medicines, and cuisine influenced by global traders that features native spices. Popular Indonesian dishes like nasi goreng and sate are considered national dishes.
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This document provides information on bound salads and fruit salads. Bound salads contain a mixture of foods held together with a dressing, such as vegetables like carrots and beets. Fruit salads are composed mainly of fruits like apples, bananas, and berries. Guidelines are given for making each type of salad, such as gently folding in thick dressings, arranging fruits attractively, and using acid or juice to prevent browning when cutting fruits.
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This document provides information on types of salads, including green salads and vegetable/grain/legume/pasta salads. For green salads, it lists common ingredients like lettuces and sprouts and guidelines such as drying the greens and using less dressing than needed. Vegetable/grain/legume/pasta salads use ingredients like avocado, mushrooms, beans and pastas. Guidelines include neatly cutting vegetables and cooking pasta/legumes until tender.
Catering involves planning, organizing, and executing food service for events at off-site locations. The key functions of catering include planning events, overseeing operations and tasks, organizing resources, managing equipment, understanding legal and insurance requirements, implementing plans, and controlling costs and quality. Banquet service refers to catering large events through various styles like buffets, plated meals, or food stations. Successful catering requires flexibility, safety, an appealing menu, and proper advertising. Caterers must have food handling and customer service skills. Establishing a catering business requires licenses, permits, insurance, and compliance with health codes.
The event order is a document that provides details of an event to all concerned units. It contains instructions for their participation. The event order includes the organizer's name and contact information, event type and details like date, venue, minimum guarantee and package rates, amenities, charges, billing and deposit arrangements, and specific instructions for facilities, food service, audiovisual equipment, and more. The completed event order is circulated to relevant units and staff, who must acknowledge receipt by signing.
Chinese cuisine has a long history dating back thousands of years. It is one of the three major cuisines in the world along with French and Turkish cuisines. Chinese cooking involves complex techniques like stir-frying and utilizes common ingredients such as garlic, ginger, green onions, soy sauce and oyster sauce. Dishes vary widely between regions from spicy Sichuan cuisine to seafood-focused cuisine from eastern China. Staple foods include rice, noodles, tofu and a variety of vegetables.
This document outlines several basic French knife cuts used in cooking, including:
1) Batonnet - sticks measuring 1/4 inch by 1/4 inch by 2-2.5 inches, made by cutting vegetables into rectangular shapes and then lengthwise strips.
2) Julienne - sticks measuring 1/8 inch by 1/8 inch by 2 inches, made by further cutting Batonnet sticks lengthwise.
3) Carré - large dice measuring 3/4 inch, made by cutting objects into rectangular slabs and then cubic sticks and pieces. Smaller variations include Parmentier (1/2 inch dice) and Macédoine (1/4 inch dice).
4
This document provides an overview of Asian cuisine and food culture. It discusses that Asia is the largest continent covering 30% of the world's land area. It then divides Asia into five major regions - East Asia, Southeast Asia, South Asia, Southwest Asia. The document defines food habits and foodways, and discusses factors like religion, economics, health, psychology and climate that influence Asian cuisines. Key tools for Asian cooking like woks, wok spatulas, bamboo skimmers and steamers are also described.
This document provides an overview of different types of soups and their classifications. It discusses clear soups like bouillon and consommé. Thick soups are classified based on thickening agents used, such as purées, bisques, chowders, and veloutés. National soups from various countries are also described, such as avgolemono from Greece and mulligatawny from India. Special soups made with unusual ingredients like birds nest soup are covered. Fruit, dessert, and chilled soups are additional soup categories summarized. In conclusion, it notes soups should be served piping hot with the proper spoon.
Stock is a flavored liquid extracted from meat, poultry, fish or vegetables. It forms the basis for many dishes. The key components are bones (for richness), mirepoix (onions, carrots, celery), and aromatics. There are several types of stock - white stock uses light-colored bones and vegetables, brown stock uses roasted bones for color, fish stock uses fish bones, and vegetable stock uses vegetable scraps. To make any type of stock, the ingredients are simmered in water, skimming impurities, then strained for use.
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Absolutely! Many Lebanese dishes are naturally vegetarian or vegan, such as hummus, tabbouleh, Baba Ghanoush, and falafel. The cuisine offers plenty of options for those following a plant-based diet.
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2. •ALCOHOLIC BEVERAGE IS ANY POTABLE
( DRINKABLE) LIQUID CONTAINING ETHYL
ALCOHOL. IT MAY HAVE AS LITTLE AS ½ BY
VOLUME OR AS HIGH AS 95%.
ALCOHOLIC BEVERAGES CONSIST OF WINES,
DISTILLED SPIRITS, LIQUERS AND BEER.
3. APPROXIMATE ALCOHOLIC STRENGTH OF
PRINCIPAL DRINKS ARE:
• BEER- 4% TO 11% BY VOLUME
• TABLE WINES -7% TO 14% BY VOLUME
• FORTIFIED WINES- 18% TO 21% BY VOLUME
• BRANDY- 40% BY VOLUME
• WHISKY, GIN, RUM, VODKA 40-45% BY VOLUME
• LIQUERS- AVERAGE 35% BY VOLUME
• Proof is defined as twice the alcohol (ethanol) content by volume. For
example, a whisky with 50% alcohol is 100-proof whiskey. Anything 120-
proof would contain 60% alcohol, and 80-proof means 40% of the liquid is
alcohol.
4. SPIRITS
• ARE ALCOHOLIC BEVERAGES THAT ARE OBTAINED BY
DISTILLATION, AFTER THEIR FERMENTATION FROM
VEGETABLES, GRAINS, PLANTS AND OTHER
SUBSTANCES WHICH ARE SUGAR OR STARCH BOUND.
5. RUM
• PRODUCED IN MOST TROPICAL COUNTRIES BECAUSE IT IS DISTILLED
FROM SUGAR CANE AND MOLLASESS. THIS SPIRIT IS NOW PRODUCED
IN COUNTRIES WHERE SUGAR CANE IS GROWN.
• RUM IS DISTILLED FOR NO LESS THAN 190 PROOF AND IS USUALLY
BOTTLED AT AMUCH LOWER PROOF
6. TYPES OF RUM
• 1. WHITE RUM-EX: TANDUAY RUM, BACARDI WHITE AND RONRICO
WHITE
• 2.GOLD RUM- EX: TANDUAY GOLD, AND BACARDI GOLD
• 3. DARK OR BLACK RUM EX: BACARDI DARK, TANDUAY DARK AND
RONRICO DARK.
7. BRANDY
• DISTILLED FROM FERMENTED JUICE OF RIPE GRAPES OR OTHER
FRUITS IF MADE FROM OTHER FRUITS USUALLY AGED IN IN WOOD
SET CORK.
• BRANDY SERVED STRAIGHT IS A TRADITIONAL AFTER DINNER
DRINK. IT IS CUSTOMARILY PRESENTED IN A LARGE ROUNDED GLASS
OR SNIFTER WITH ICE WATER ON THE SIDE.IT CAN BE SERVED AS A
HIGHBALL DRINK
8. QUALITY AND AGING OF BRANDIES
• 3 STARS – AGED FOR 18MONTHS
• VS- STANDS FOR VERY SUPERIOR- AGED FOR 8MONTHS
• VSOP- MEANS VERY SUPERIOR OLD PALE AGED FOR 4 ½ YEARS
• XO- AGED NOT LESS THAN 25-30 YEARS
• LOUI XIII - EXTRA OLD AGED NOT LESS THAN 100 YEARS
9. WHISKY
• IS A GENERAL NAME FOR LIQUORS OF NOT LESS THAN 80% PROOF
DISTILLED FOR MASH OR GRAIN, IT IS ONE OF THE MOST POPULAR
SPIRITS.
• WHISKIES ARE EITHER:
• MALT WHISKY –MADE OF MALTED BARLEY ONLY USING POT STILL
PROCESS.
• GRAIN WHISKY- MADE OF UNMALTED BARLEY USING A MIXTURE OF
DIFFERENT CEREAL GRAINS. IT IS DISTILLED THROUGH A PATENT
PROCESS.
10. WHISKIES MAYBE SERVED AS FOLLOWS
• IN A SHOT GLASS OR OTHER SMALL GLASS WITH A GLASS OF WATER
ON THE SIDE
• ON THE ROCKS , SERVED IN A ROCK GLASS FILLED WITH ICE CUBES,
WITH WHISKY POURED OVER THE GLASS.
• HIGHBALL LIKE IN THE CASE OF SCOTCH SODA
• WHISKY DRINKS COULD BE SERVED BEFORE , AFTER OR BETWEEN
MEALS BUT ARE USUALLY NOT OFFERED WITH MEAL.
11. VODKA
• IS DERIVED FROM RUSSIAN WORD VODA MEANING WATER IT IS A
NEUTRAL SPIRIT DISTILLED FROM POTATOES AND FILTERED THROUGH
CHARCOAL. RESULTING TO A NEUTRAL AROMA. UNLIKE OTHER
SPIRITS, THE VODKA DOES NOT HAVE ANY AROMA NOR COLOR AND
TASTE.
• VODKA IS DISTILLED AT 190 PROOF, REDUCED TO NOT MORE THAN
100 PROOF OR LESS THAN 80 PROOF.
• VODKA IS A VERSATILE SPIRIT AND CAN BE MIXED WITH A VARIETY OF
FRUIT JUICES AND OTHER INGREDIENTS,IT SHOULD BE CHILLED IF
SERVED STRAIGHT UP.
12. TEQUILLA
• DISTILLED FROM THE FERMENTED SAP OF THE MAGUEY PLANT
FROM MEXICO THE NAME TEQUILA IS DERIVED FROM THE BLUE
VARIETY FROM THE SPECIES OF MAGUEY PLANT WHICH IS
SCIENTIFICALLY CALLED TEQUILANA.
• TEQUILA HAS VERY UNUSUAL AND DISTINCTIVE TASTE. THE FLAVOR IS
SOMEWHERE HERBACEOUS , GRASSY AND VEGETAL IN NATURE IT
CONTAINS A MINIMUM OF 80 PROOF ALCOHOL. THIS SPIRIT IS
MOSTLY USED IN MIX DRINKS LIKE MARGARITA .
• SOME PREFER TO DRINK IT STRAIGHT UP ALONG WITH SALT AND
SLICE OF LIME OR LEMON ON THE SIDE.
13. GIN
• IS A SPIRIT FLAVORED WITH JUNIPER BERRIES. IT CAN EITHER BE
DISTILLED OR COMPOUNDED SPIRIT THE ALCOHOL CONTENT IS
BETWEEN 34%- 47%.
14. LIQUEUR
• IS DERIVED FROM THE LATIN WORD “LIQUEFACERE” WHICH MEANS
TO DISSOLVE OR TO MELT. THAT IS WHY LIQUERS ARE SAID TO BE
IDEAL AS AFTER DINNER DRINK AS THEY DISSOLVE OR NEUTRALIZE
THE AFTER TASTE OF FOOD TAKEN DURING MEALS.
• THE AROMA FLAVOR AND TASTE OF CORDIALS AND LIQUEURS ARE
PRODUCED BY THE ADDITION OF HERBS , SEED, BARK , ROOTS AND
FLOWER.
• EX: CRÈME DE MENTHE , KAHLUA , CRÈME DE CACAO,CURACAO,
TRIPLE SEC.
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