1. Prayer
Heavenly Father and Your Beloved
Son Jesus Christ, Thank you for
another life to enjoy, another day to
learn, and a new set of things we will
experience. As we go through our
lessons today, may let us be
instruments to do good things. Help
us be obedient, honest, and kind to
one another.
3. At the end of the lesson students should be
able to:
1.identify the classification of beverages.
2.Familiarize what are the different
types of alcoholic and non-alcoholic
beverages.
3.differentiate alcoholic to non-alcoholic
beverages.
Objectives
9. Common types of beer
Pale/Pilsen/Pilsener – pale gold colored beer which has a
slightly bitter taste.
Lager – beer made by bottom yeast fermentations of the
strain Saccharomyces carlsbergensis. It has a lower
alcoholic content than ale.
Cervesa Negra – dark colored beer.
Draft – contained in sterilized stainless steel barrel after
undergoing flash pasteurization and carbonation.
10.
11. ALE- is a beverage made up of top yeast instead of
bottom east as employed for beer. This usually contains
more alcohol and hops than lager.
PORTER OR STOUT- is a very full bodied, dark
sweet rich brew made from fermenting partially charred
malt.
12. DISTILLED ALCOHOL
It is an alcoholic beverage containing ethanol that
is produced by distilling ethanol produced by
means of fermenting grain , fruit, or vegetables.
Alcoholic Strength: up to 75.5% alcohol by volume.
Examples: Whiskey, vodka, rum, brandy, tequila
13.
14.
15.
16. Coffee
Louis Figuir, a Frenchman wrote in 1867 that coffee seems to
have drunk in Persia since that 19th century.
Coffee is indigenous to tropical Africa and was popularized by
Arabs.
The 1st coffee houses were established in Mecca, Damascus and
Constantinopole.
It was 1st brought in England in 1630 and soon served in coffee
houses in 1652.
Today Brazil produces half the total world production of coffee.
17. Coffee Is sold in the market in the
following forms:
Decaffeinated – pure
coffee from which 97 % of
the caffeine are removed
by treating the ethylene
dichloride. Decaffeinated
coffee retains its
characteristics aroma and
flavor. This product comes
in ground and instant
forms.
18. • Espresso
Is made by passing pulverized
coffee on a filter specially
designed as espresso coffee
pots. A measured mixture of
steam and hot water is made to
pass through the coffee.
19. • Instant or soluble
Instant or soluble – is coffee
powder remaining after the
water are has been removed
from the coffee bean. A
considerable quantity of volatile
aromas is lost in spray-drying
coffee
20. • Coffee substitutes – this are
parched cereals which are heated to
produced that coffee-like flavor
brought about by Dextrinization due
to dark roasting.
Soybeans, barley and rice are used as
coffee substitutes.
21. • .
• Flavored coffee –
coffee- flavored extracts
delivering the aroma and
taste of fresh-brewed
coffee may be used in
alcoholic, carbonated, ice
cappuccino, and dairy-
based beverages. Products
may be used to flavor
whole coffee beans, ground
coffee, and liquid and
22. TEA
Gun powder tea- small tight balls of young and medium-
aged leaves.
Imperial tea- large leaves ,older version of gunpowder
Hyson- long –loose twisted leaves of various ages
Tea is classified according to the region it comes from.
Some of the familiar names associated with good quality
tea are as follows:
Black teas from Darjeeling- an eastern Indian district in
the foot hills of the Himalayas.
Black teas from Assam- lower elevation from Darjeeling
CeylonTea- from Sri Lanka
Oolong and smoky lapsang sou chong from Taiwan
23. Tea is available in the following forms
depending on the method of
manufacture
Black- leaves are fermented to bring out the full,
mellow flavor and to produce fragrant tea or
reddish color.
Green- leaves are steamed to destroy enzymes and
prevent fermentation.
Oolong- slightly fermented leaves which produce a
light, amber tea.
Instant or soluble- process by preparing a highly
concentrated brew of tea from which water is
removed by either spray drying or vacuum drying.
Jasmine- consist of high grade black tea scented
with the fragrant white flowers of the jasmine. It
24. CHOCOLATE
Chocolate drink is prominently
mentioned in Rizal’s Noli Me Tangere as
beverage favored by priars.
The cacao tree called cacahuaquchtl
from which chocolate is derived.
Cacao is a tree 4 to 10 meters tall and
a native of the Yucatan and
Guatemala.
25. Depending on the kind of
processing applied and its use,
chocolate comes in various forms:
1. Cocoa- powdered chocolate from which 50
percent of the fat or “cocoa butter” has been
extracted.
2. Bitter chocolate- solid or plastic mass obtained by
grinding coca nibs and contain 50 percent cocoa
butter.
3. Breakfast cocoa- contains not less than 22 percent
cocoa fat.
4. Sweet milk cocoa- breakfast cocoa ground with
sugar to which 12 percent whole milk solid is
added.
29. Standards on high quality for fruit
juices either processed or fresh are the
following:
Appearance – attractive color characteristics of the
fruit; for juice, it must smooth with no pulp articles;
for nectar it must have pulp particles.
Flavor – characteristics of the flavor of the fruit
Aroma – pleasing full aroma characteristics of the
fruit
Nutrition – sufficient in vitamins and nutrient
characteristic of the food
Temperature – ice cold
30. Island punch(alcoholic)
Ingredients:
2 Gin
3 pineapple juice
1 apple fruit
1 orange fruit
crushed ice
Procedure:
1. Mix the two ingredients in a mixing bowl and stir.
2. Wash the fruits and slice
3. Add the slice fruits in the two first ingredients and put some crushed
ice
4. refrigerate
31. TANDUAY ICED WITH PULPY
ORANGE(ALCOHOLIC)
Ingredients:
2 bottle of tanduay iced
1 kilo Ice cubes
2 oranges
Procedure
1. Prepare all the ingredients to be needed.
2. Then put tanduay ice on the mixer
3. Add the pulpy range with the iced cubes
4. Serve cold
32. PINACOLALADA
(NON-ALCOHOLIC)
Ingredients
2 cups pineapple juice
1 ½ cups crushed pineapple
250 ml nestle cream (buko flavor)
¼ cups sugar syrup
2 cups shaved ice
Procedure
1. Combine all ingredients in a blender and process for 30 seconds
2. Transfer into individual glasses and garnish with fruits if desired.
Serve immediately.
33. CALAMANSI JUICE
Ingredients
10 pieces medium calamansi
Ice cubes
3 tablespoon spoon sugar
Procedure
1. First prepare all the ingredients to be used
2. and mix all the ingredient and serve cold.
34. Jamaica coffee
Ingredients
¾ fluid once dark rum
¾ fluid ounce coffee flavored liquor
1 cup brewed coffee
2 tbsp whipped cream
1 chocolate covered coffee bean
Procedure
1. Pour rum and coffee liquor into a decorative coffee glass.
Fill glass with hot coffee. Top with a dollop of whipped
cream and garnish with a coffee bean.
35. ABBEY’S WHITE CHOCOLATE LATTE
Ingredients
1 ½ cups milk
1 tbsp heavy cream
1/8 tsp vanilla extract
1 tbsp white sugar
½ cup brewed espresso
¼ cup white chocolate chips, chopped
Procedure
1. Combine the milk and cream in a saucepan, and whisk over high heat
until hot and frothy.
2. Remove from heat and stir in the vanilla and sugar
3. Whisk together hot espresso and white chocolate chips in a mug until
smooth. If you are making two, pour half into another mug.
4. Top with the frothy hot milk and stir to blend in the flavoring.
37. QUIZ TIME!!!
Direction: Identify the following.
1.It is a Latin word which means rest.
2.This contains edible alcohol and it is restricted for children's.
3.These are flavored alcohol that contains high alcoholic strength.
4.A beverage that helps stimulate the vital organs of our body.
5. A beverage which does not contain any alcohol or it may contain little
alcohol.
6.It is the most important beverage.
7.This beverage helps us to gain energy and it is healthy for our body.
8.It helps to refresh our body as well as our mind and helps to kill thirst.
9.They are hot beverage usually but they can be cold too.
10. It is a dark colored beer.
