1. Non Alcoholic Beverage Service SITHFAB010A
Prepare and serve a range of hot non alcoholic beverages
Prepare and serve a range of cold non alcoholic beverages
Use , clean, maintain equipment and machinery for non alcoholic beverages in accordance with enterprise standards

2. Brief History of Coffee
The Arabs started to cultivate coffee plants in the 14th century. Coffee was OK, alcohol was banned.
The Venetians first introduced coffee to Europe in 1615 and coffee houses were established all over Europe.
In 1679, Marseilles wine merchants payed the Marseilles medical faculty to proclaim coffee a noxious drink to stop coffee affecting the wine trade.

3. Brief History of Coffee
Brazil started coffee planting in today almost half the worlds coffee is grown in Brazil.
Britain’s early coffee houses were known as “penny universities”, a penny was payed for admission, you got a coffee and participated in stimulating discussions.
The first coffee break on the moon took place at 7.27pm on 20 July 1969.
Coffee has an annual turnover of close to $10 billion. 50 countries grow coffee.

4. Coffee beans
Coffea arabica – Most popular of the coffee species, grown in east Africa, South America and Indonesia.
Coffea robusta – Discovered in in Congo. Mainly grown in Africa, good resistance to diseases. Used for instant coffee and blended with Arabica.
Coffea liberica – a tough bean but lacks taste. Grown in Java, Philippines, Malaysia, Madagascar.

5. Brief history of tea
Tea is one of the best known and most widely used hot beverages.
Tea was first cultivated in China as early as 350AD. There are tales of tea being used as far back as 200BC
The monks of China love tea, because it keeps them awake when they meditate.
the Dutch brought tea to Europe in the 17th century

6. Brief history of tea Tea flourishes in subtropical lands
Tea leaves have oils which give tea the flavour and taste
Tea is a mild stimulant
The tea plant is an evergreen and can yield tea for up to 50 years
There are about 1500 slightly different teas
Tea is blended to satisfy regional and country preferences

7. Brief history of tea Leaves are plucked and partially dried
Black tea
Leaves are plucked and partially dried
Leaves are rolled to release the enzymes and juices
Leaves are fermented by exposing them to air (27°C ) for about 3 hours
Leaves are then dried in an oven at about 93°C this inactivates the enzymes and decreases leaf moisture

8. Brief history of tea Leaves are steamed to inactivate the enzymes
Green and Oolong tea
Leaves are steamed to inactivate the enzymes
Leaves are rolled to rapture the cell walls, this makes it easier for brewing
The leaves are dried, Oolong tea receives less steaming and a partial fermentation step before being dried

9. Non Alcoholic Beverage in the Market
Coffee
Tea
Milkshakes
Smoothies
Spiders
Fruit Juices
Vegetable Juices
Sodas, Crushes and Punches

10. Coffee beverages Espresso Cappuccino Late Machiatto Long Black
Flat White
Vienna Coffee

11. Tea beverages Black tea Green tea Fruit flavoured tea Iced tea
Lemon grass tea

12. Milkshakes and Smoothies
Various flavours can be made
Use ice cream
Milk
Flavouring
Real fruit
Gelato

13. Fruit and Vegetable juices
Various fruit and vegetable juices can be made using fresh fruit juice and vegetables.
Also a huge variety is available in the market place already made.

14. Spiders, Sodas, Crushes and Punches
Spiders are drinks with ice cream and lemonade or soda water or other type of soda. Various flavours can be produced.
Sodas are a mix of fruit and soda water or other flavoured soda.
Punch is a combination of fruit , juice and soda .

15. Equipment List Plunger Drip Filter System Percolator Coffee Grinder
Blender
Milkshake maker
Various service equipment

16. Activities
Use machinery and equipment safely in accordance with manufacturers specification and hygiene/safety equipment
Clean machinery and equipment regularly
Identify problems promptly

17. Steps in Service Prepare ingredients and equipment prior to service
Identify the name and style of drink in response to a customer request
Select and assemble the correct ingredients
Prepare drinks in accordance to methods, standard recipes and customer requests
Ensure correct strength, taste, temperature and appearance of drinks
Present drinks attractively

18. Fruit and Vegetable Juices
Carrot Cocktail
10-12 carrots ,quartered lengthways
125ml pineapple juice
125ml orange juice
2 teaspoon honey
Ice
Push carrot pieces through juicer
Combine carrot juice with the remaining ingredients and serve

19. Fruit and Vegetable Juices
Honeydew melon and passionfruit
750 g honeydew melon
6 passionfruit or tinned
Ice
Peel and seed the melon, cut to size for the juicer
Halve the passionfruit and scoop out the pulp
Feed the melon through the juicer and stir in the passionfruit
Serve in glasses with ice

20. Milkshakes and Smoothies
Watermelon Smoothie
600g watermelon , skinned and seeded
250ml milk
125g yoghurt
1 tablespoon castor sugar
2 scoops vanilla ice cream
1. Blend all the ingredients until smooth

21. Milkshakes and Smoothies
Island Shake
400g fresh mango pulp
125ml fresh lime juice
125ml coconut milk
2 teaspoon honey
3 teaspoon finely chopped mint
Ice
1. Blend all ingredients and serve.

22. Sodas, Crushes and Punches
Passionfruit lime crush
125 g passionfruit pulp
185 ml lime juice cordial
750ml ginger ale
Ice crushed
Combine passionfruit, cordial and ginger ale in a jug
Pour into glassess filled with crushed ice

23. Sodas, Crushes and Punches
Orange ice cream soda
500ml freshly squeezed orange juice
250ml lemonade
3 scoops lemon sorbet
1. Combine the orange juice and lemonade in a jug. Pour into chilled glasses and top with the sorbet.

24. Sodas, Crushes and Punches
Pineapple and pawpaw punch
1 pineapple
600g pawpaw
250ml ginger ale
Ice
Peel the pineapple and pawpaw, cut
into small pieces and blend with ice
2. Pour into glasses top with ginger ale