1. Non-alcoholic beverages

2. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Tea Prepared from the top leaves of the tropical evergreen bush Camellia sinensis. Grown in:  China  East Africa (Kenya, Malawi, Tanzania and Zimbabwe)  India  Indonesia  Sri Lanka (formerly Ceylon).

3. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Black and green tea Teas are fermented (oxidised) during the process of manufacture, which gives them their black colour. Green tea is prepared from the same plant as black tea, in a different way.

4. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Purchasing tea Bulk: leaf tea, also called loose tea Tea bags String and tag Envelopes Instant Pods

5. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Storage Tea should be kept:  in a dry, clean and covered container  in a well-ventilated area  away from excess moisture  away from any strong-smelling foods as it very quickly absorbs strong odours.

6. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes General guide to making tea Heat the pot, measure tea exactly, use freshly boiled water. Allow the tea to brew for 3–6 minutes (depending on the type of tea). Remove the tea leaves at the end of the brewing period if required, and especially if making the tea in multi-pot insulated urns. Can be served with milk, non-dairy creamers, sugar, sweeteners, lemon or on its own.

7. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Types of tea By place:  Assam  China  Darjeeling  Kenya  Jasmine (type of green tea)  Sri Lanka By blend:  Earl Grey (bergamot oil)  English Breakfast  Iced tea  Russian or lemon tea  Tisanes (fruit teas)

8. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Coffee Main coffee producing trees are Coffea arabica and Coffea camephora (Robusta). Arabica accounts for about 75 per cent of world production. Grown in many countries of the tropical and sub-tropical belt in South and Central America, Africa and Asia.

9. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Purchasing coffee Bulk (either as beans or in vacuum packs of pre-ground beans) Coffee bags Instant Individual filters Pods

10. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes The roasting Light or pale roastings: preserves the delicate flavour of mild beans. Medium roastings: give a stronger flavour. Full roastings: popular in many Latin countries, can have a bitter flavour. High-roasted coffee: accentuates the strong, bitter aspects of coffee, although much of the original flavour is lost.

11. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes The grind MethodGrinding grade CafetièreMedium EspressoVery fine Filter/DripFine to medium TurkishPulverised

12. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Storage Store in a well-ventilated storeroom. Use an airtight container for ground coffee. Keep coffee away from excess moisture. Do not store near any strong-smelling foods or other substances, as coffee will absorb their odours.

13. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Making coffee Use freshly roasted and ground coffee. Ensure correct grind for the type of machine. Use a set measure. Add boiling water to the coffee and allow to infuse. Control infusion time, strain and serve. Do not allow made coffee to boil – best serving temperature is 82°C (180°F).

14. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Characteristics of made coffee Good coffee:  good flavour, aroma, colour and body. Bad coffee:  weak, stale, lifeless or bitter.

15. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Coffee brewing methods Coffee brewing methods (clockwise from top): pour through filter machine, single filter, Turkish/Greek/Arabic coffee, jug and plunger/cafetière)

16. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Still-set Example of a modern still-set

17. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Speciality coffees Others are made with other spirits, e.g. brandy for Café Royale or Café Parisienne. Irish coffee is made with brown sugar, a measure of Irish Whiskey, and cream floated on the top. Tray laid for the service of Irish coffee Others are made with other spirits, e.g. brandy for Café Royale or Café Parisienne.

18. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Espresso Espresso machine

19. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Espresso-based coffee styles Espresso Espresso doppio Café crème Espresso ristretto Americano Espresso macchiato Espresso con panna Cappuccino Caffè (or café) latté Flat white Latte macchiato Caffè mocha (or mochaccino)

20. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Chocolate Chocolate and cocoa come from the fruit of the plant Theobroma cacao, in the form of beans containing up to 30 white seeds. Cocoa plant is grown in Mexico, Central and South America, West Africa and Asia. Through processing the seeds become: cocoa powder, drinking chocolate, eating chocolate and couverture.

21. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Purchasing and storage May be purchased in individual vacuum- sealed packs, as pods or in containers of varying sizes. Containers should be kept airtight, in cool, dry and well-ventilated conditions and away from excess moisture and sunlight.

22. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Chocolate preparation Hot chocolate is very popular. The dry product may come sweetened or non-sweetened and as a powder or soluble granules. May be mixed with hot water or hot milk. Whipped cream, marshmallows or a sprinkling of powdered chocolate may be added as requested.

23. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Chocolate characteristics Exact ingredients have an impact on:  flavour  consistency  sweetness/bitterness  milkiness/smoothness  overall presentation.

24. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Potential problems with quality Incorrect amount powder or granules to liquid will affect consistency and strength. Temperature of the liquid used may not be sufficient to dissolve the powder or granules. Poor storage will affect the quality of commodity being used. Lack of the correct cleaning processes may result in lack of steam, no power, leaks, or excess limescale build up in the equipment being used.

25. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Non-alcoholic bar beverages Five main groups: 1Aerated waters, e.g. bitter lemon, cola 2Natural spring/mineral waters 3Squashes 4Juices: bottled, canned or fresh 5Syrups such as: - cassis (blackcurrant) - gomme (white sugar syrup) - grenadine (pomegranate).

26. Published by Hodder Education  J Cousins, D Lillicrap and S Weekes Bottled waters Shift in consumer demand. Reasons for this include:  environmental and sustainability concerns, leading to higher customer demand for tap water.  emergence of commercial filter systems for establishments.