MODULE 03: THE BEVERAGE

WEEK 06: LECTURE

 REVIEW

• Great Personality • Attentive

• Good Memory • Cleanliness

• Bar Knowledge • Good Judgement

• Team Player • Service Oriented

• Physically Fit • Creative

• Able to work under pressure • Honest

 MODULE INTRODUCTION

• This module will introduce students to beverages as it

gives an overview of the different classifications of drinks.
This module also includes the different types of non-
alcoholic beverages. In this module bar garnishing will be
also discussed. It will introduce students to the different
bar garnish trends. More so, the students will also make
basic citrus garnishes in this module.
MODULE 03: THE BEVERAGE
WEEK 06: BEVERAGES
 CHAPTER OBJECTIVE

By the end of this chapter, the students

should be able to:
• Discuss and explain beverages by
understanding the different classification
and types of drinks.
 BEVERAGE

Beverage refers to any

potable liquid that satisfy
thirst, hunger and may
even provide pleasure to
the drinker.
 BEVERAGE

TYPES OF BEVERAGES

• Alcoholic Beverages
• Non Alcoholic Beverages
LEARNING TASK 1 - MODULE 03
 NON ALCOHOLIC BEVERAGES
• Water
Non alcoholic beverages are
• Juice
drinks without alcohol. • Smoothie
Examples are: • Soda
• Mocktail
• Milk
• Coffee
• Tea
 WATER

• Drinking water, also known

as potable water, is water
safe enough for drinking
and food preparation.
 WATER

• Tap water • Alkaline water

• Spring water • Flavored water
• Filtered water
• Soda water
• Purified water
• Tonic water
• Distilled water
 TAP WATER

• Water from our faucet. The

water is processed using
basic filtration techniques
and chlorine is added to
kill bacteria and micro-
organisms.
 SPRING WATER

• We get this type of water from

a natural underground source,
and it contains various
nutrients and minerals. After
filtering, you will get rid of
potential contaminants, which
is an excellent healthy option.
 FILTERED WATER

• This is a type of water

frequently found in grocery
stores. Typically, the source of
the water is municipal tap
water. That water is then run
through carbon filters to
remove the chlorine
 PURIFIED WATER

• Purified water represents

the fastest growing
segment of the bottled
water industry. It is the
purest water you can find
on the market
 DISTILLED WATER

• Distilled water is water that

is created through the
process of distillation.
Basically, in the process of
distillation, the pure H2O is
boiled out of its
contaminants.
 DISTILLATION PROCESS

• Distillation is the process

of separating the
components or substances
from a liquid mixture by
using selective boiling and
condensation.
 ALKALINE WATER

• Alkaline water has a higher pH

level than regular drinking water.
Because of this, some advocates
of alkaline water believe it can
neutralize the acid in your body.
Normal drinking water generally
has a neutral pH of 7. Alkaline
water typically has a pH of 8 or 9.
 FLAVORED WATER

• Flavored water is water

with added flavorings.
 SODA WATER

• Carbonated water is water

into which carbon dioxide
gas under pressure has
been dissolved.
 TONIC WATER

• Tonic water is a carbonated

water in which quinine is
dissolved. Tonic water
usually now has a
significantly lower quinine
content and is consumed for
its distinctive bitter flavour.
 QUININE

• Quinine is a bitter compound

that comes from the bark of
the cinchona tree. Quinine
was originally developed as a
medicine to fight malaria.
Quinine is responsible for
making your cocktails glow.
 WATER

• Tap water • Alkaline water

• Spring water • Flavored water
• Filtered water
• Soda water
• Purified water
• Tonic water
• Distilled water
 JUICE

• Juice is a liquid that is naturally

contained in fruit and vegetables.

It is commonly consumed as

a beverage or used as an

ingredient or flavoring in foods.

 TYPES OF JUICES

• Fresh
• Concentrated
• Powdered
 TYPES OF JUICES

FRESH
These are natural juices
extracted directly from
fresh fruits and vegetables
 HOW MUCH JUICE IS IN CITRUS FRUITS

• If you're using a recipe that calls for

a certain amount of fresh citrus
juice, you may be wondering how
many fruits you actually need. The
number could depend on the
individual fruit, because some are
more or less juicy than others.
 LEMON

Lemons are commonly used in a

variety of recipes, so knowing how
much juice is in a lemon is essential.
• 1 Fruit: 3 Tbsp Juice
• 1 Tbsp Juice: 1/3 Lemon
• 1/2 Cup: 2 and ½ Lemons
• 1 Cup: 5 and 1/3 Lemons
 LIME

Whether you're using limes to make

fresh guacamole or margaritas,
knowing the amount of juice in one
lime is important.
• 1 Fruit: 2 Tbsp Juice
• 1 Tbsp Juice: 1/2 Lime
• 1/2 Cup: 4 Limes
• 1 Cup: 8 Limes
 ORANGE

If you're looking to make freshly

squeezed orange juice or use orange
juice in a marinade, here's how to
figure out how many oranges you
need.
• 1 Fruit: 4 Tbsp Juice
• 1 Tbsp Juice: 1/4 Orange
• 1/2 Cup: 2 Oranges
• 1 Cup: 4 Oranges
TYPES OF JUICES

CONCENTRATED
Concentrate juice, also known as fruit

juice concentrate or concentrated juice,

contains far less water than normal.

Through a set of advanced filtration and

extraction processes, normal fruit juice

becomes better suited for storage,

shipping and resale in grocery stores

and warehouses.
 THE CONCENTRATION PROCESS

• In order for natural fruit juice

to get converted into

concentrated juice, the
diluted liquid must receive a
heat treatment that
evaporates nearly all of the
water from the naturally
squeezed mixture.
 THE CONCENTRATION PROCESS

• Pasteurization is a process in
which packaged and non-
packaged foods are treated
with mild heat, to eliminate
pathogens and extend shelf life.
• Concentration is the process of
the removal of excess moisture
content
 TYPES OF JUICES

POWDERED
• Powdered juice contains
more vitamins and minerals
than your average orange
juice. But that’s because
the product is enriched with
these nutrients.
FREEZE-DRYING

• A dehydration process

typically used

to preserve a perishable

material or make the

material more

convenient for transport.

 JUICE FORTIFICATION

• On the other hand, juice

from concentrate sometimes
contains nutrients not found
in juice because of nutrient
fortification . It is the
addition of vitamins or
minerals during processing.
 TYPES OF JUICES

• Fresh
• Concentrated
• Powdered
 ACTIVITY

• Using the chat function in

zoom, answer this question.

Which type of juice is the best

fresh, concentrated, or
powdered juice? Why?
MODULE 03: THE BEVERAGE
WEEK 06: LABORATORY
PRACTICAL EXAM
PRACTICAL EXAM
PRACTICAL EXAM
 CHAPTER OBJECTIVE

By the end of this chapter, the students

should be able to:
• Discuss and explain the importance of a
bar garnish by understanding the different
garnish trends used in the bar and
beverage industry
GARNISH
 GARNISH

The word garnish comes

from the French word
“garnir” which means “to
decorate or furnish”.
GARNISH

A garnish is an item or
substance used as a
decoration or embellishment
accompanying a prepared
food or drink.
 THE IMPORTANCE OF GARNISH

• In many cases, it may give

added appeal and flavor.
• Some garnishes are selected
mainly to augment the visual
impact of the food or drink,
while others are selected
specifically for the flavor they
may impart.
 THE IMPORTANCE OF GARNISH

• Complement the drink’s ingredients and

add further layers of flavour.

• Maximize the presentation, elevating the

drink in the eyes of your customer and

setting it apart from a similar serve they

might have tried somewhere else.

• Showcase your skills and attention to

detail, helping to add a little theatre to

your final product.

 GARNISH TRENDS

• TIKI
• VINTAGE
• MODERN
• CULINARY
 TIKI

• Tiki cocktails are

renowned for using an
array of flamboyant florals
to garnish
VINTAGE

• In the past, the main goal was

to make sure that nothing went
to waste and to recycle every
ingredient where possible. If a
lemon was used in the cocktail,
be sure it was used as a
garnish as well.
 MODERN

• As the importance of the garnish

has increased rapidly over the
years, the world of the garnish has
become more open to a huge
variety of weird and wonderful
inventions.
• Today, anything from dried flowers
all the way to gold leaf can be found
adorning serves.
CULINARY

• With the worlds of food and

drink growing closer all the
time, bartenders are
experimenting more and more
with ingredients and techniques
from the culinary world.
 SUMMARY

• TIKI
• VINTAGE
• MODERN
• CULINARY
LAB ACTIVITY 1
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