Assignment in FT

Non-alcoholic drink
An alcohol-free or non-alcoholic drink is a version of an alcoholic drink made without alcohol, or with
the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink
(a "virgin drink"), non-alcoholic beer ("near beer"), and "mocktails", and are widely available where
Citrus peach cooleralcoholic drinks are sold.
Citrus Peach Cooler-Grapefruit, pomelo and clementines are in season during the winter
months, but we particularly like blood oranges .

Homemade cordial - use whatever is seasonal and for a basic mix, combine with just sugar and
water.
Pomegranate mojito mocktail -Alcohol is inextricably associated with celebrating and nothing
says party like a delicious cocktail. Ditch the rum and try this pomegranate-based mocktail.
Smoothies - a green detox smoothie made with coconut water, apple, kiwi and spinach is one
seriously heady beverage.
Non-alcoholic tropical fizz - Put tinned fruit to good use in this sparkling quencher with kiwi,
strawberries and pineapple.
Apple, elderflower & mint sparkle - Use up your homemade elderflower cordial in a simple
blend with apple juice, fresh mint and a little soda water.
Homemade lemonade and limeade - Ditch shop-bought lemonade for a cloudy homemade
alternative.
Lime makes for a tangy drop – blend the limes whole into a pulp and combine with soda water.
This recipe works with vodka or rum if you’re catering for those who fancy a tipple.
Lassi - This refreshing Indian drink is designed to cool the palate following spicy food. It has a
yogurt base, which in this recipe can be made savoury by adding cumin and coriander, or sweet
with rosewater and sugar.
Water - Spruce it up with herbs like rosemary, basil and mint, healthy squeezes of lime or lemon
juice, fiery ginger or slices of cool, refreshing cucumber.
COFFEE
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain
Coffea species. The genus Coffea is native to tropical Africa (specifically having its origin in
Ethiopia and Sudan) and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean.
Coffee plants are now cultivated in over 70 countries, primarily in the equatorial regions of the
Americas, Southeast Asia, Indian subcontinent, and Africa. The two most commonly grown are
C. arabica and C. robusta. Once ripe, coffee berries are picked, processed, and dried. Dried
coffee seeds (referred to as "beans") are roasted to varying degrees, depending on the desired
flavor. Roasted beans are ground and then brewed with near-boiling water to produce the
beverage known as coffee.
Coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily
due to its caffeine content. It is one of the most popular drinks in the world, and it can be
prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte). It is usually
served hot, although iced coffee is a popular alternative. Clinical studies indicate that moderate
coffee consumption is benign or mildly beneficial in healthy adults, with continuing research on
whether long-term consumption lowers the risk of some diseases, although those long-term
studies are of generally poor quality.
While coffee is native to Ethiopia and Sudan, the earliest credible evidence of coffee-drinking as
the modern beverage appears in modern-day Yemen in southern Arabia in the middle of the 15th
century in Sufi shrines. It was in what is now Yemen that coffee seeds were first roasted and
brewed in a manner similar to how it is now prepared for drinking. But the coffee seeds had to be
first exported from East Africa to Yemen, as Coffea arabica is thought to have been indigenous
to the former. The Yemenis obtained their coffee via Somali traders from Berbera (who in turn
procured the beans from the Ethiopian Highlands) and began to cultivate the seed. By the 16th
century, the drink had reached Persia, Turkey, and North Africa. From there, it spread to Europe
and the rest of the world.
As of 2016, Brazil was the leading grower of coffee beans, producing one-third of the world
total. Coffee is a major export commodity, being the top legal agricultural export for numerous
countries.It is one of the most valuable commodities exported by developing countries. Green,
unroasted coffee is one of the most traded agricultural commodities in the world. The way
developed countries trade coffee with developing nations has been criticised, as well as the
impact on the environment with regards to the clearing of land for coffee-growing and water use.
Consequently, the markets for fair trade and organic coffee are expanding.
MOST COMMON TYPES OF COFFEE

1. Café au Lait
This type is very similar to Café Latte. The difference is that Café au Lait is prepared with
brewed coffee as a substitute to espresso. In addition, the ratio of coffee to milk is 1:1 thus
making the taste less intense.
2. Caffe macchiato
Or espresso macchiato, an espresso coffee enhanced with foamed milk. In Italian, macchiato
means spotted so we can assume that coffee with a spot of milk is the literal translation of caffe
macchiato
3. Caffe espresso
Espresso is the base for many other coffee drinks such as a Cappuccino, macchiato and caffe
late, it has more caffeine concentration than most coffee beverages. However, caffeine content is
less than a mug of regular brewed coffee, cause the serving size is much smaller than usual
4. Americano
This drink is a combination of a single shot espresso and seven ounces of hot water. The name is
derived from an insult to rude Americans who were not able to drink full espresso.
5. Black Coffee
Brewed by drip method, this type of coffee is prepared with French press style or with a
percolator. The coffee is served with no milk.
6. Cappuccino
This is a combination of equal portions of coffee, frothed milk, and steamed milk. Flaked
chocolate or cinnamon is usually sprinkled on the top. Some coffee shops increase the quantity
of milk used so that the customer gets a bigger cup. This will make the taste of coffee lighter
than it should be.
7. Café Breva
This is one variety of cappuccino. The difference between the two is that it is made of half and
half milk and not full milk. The half and half milk gives a creamier and richer flavour than the
whole milk. If you are preparing this type of coffee at home you should be aware that it is harder
to foam half and half milk than full milk.
8. Dry Cappuccino
Less popular than the regular cappuccino. This variety comes with less foam and without any
steamed milk.
9. Caffe Latte
Basically this type is made of one shot of espresso and steamed milk, the milk is not frothed. The
ratio used of milk to coffee is 3:1.
10. Flavoured Coffee
This can be any variation that is added to alter the plain flavour of your coffee. It comes in
different forms such as syrups or spices. The most popular is the chocolate and cinnamon.
11. Double, or Double Shot
As the name implies this is double the quantity of espresso mixed with milk. To prepare a double
shot put two shots of espresso in your coffee cup and drip mix together.
Coffee preparation
Coffee preparation is the process of turning coffee beans into a beverage. While the particular
steps vary with the type of coffee and with the raw materials, the process includes four basic
steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, the
ground coffee must then be mixed with hot water for a certain time (brewed), and finally the
liquid coffee must be separated from the used grounds.
Roasting coffee transforms the chemical and physical properties of green coffee beans. When
roasted, the green coffee bean expands to nearly double its original size, changing in color and
density. As the bean absorbs heat, its color shifts to yellow, then to a light "cinnamon" brown,
and then to a rich dark brown color. During roasting, oils appear on the surface of the bean. The
roast will continue to darken until it is removed from the heat source.
Coffee can be roasted with ordinary kitchen equipment (frying pan, grill, oven, popcorn popper)
or by specialised appliances. A coffee roaster is a special pan or apparatus suitable to heat up and
roast green coffee beans.
Grinding
The fineness of the grind strongly affects brewing. Brewing methods that expose coffee grounds
to heated water for longer require a coarser grind than faster brewing methods. Beans that are too
finely ground for the brewing method in which they are used will expose too much surface area
to the heated water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an
overly coarse grind will produce weak coffee unless more is used. Due to the importance of a
grind's fineness, a uniform grind is highly desirable.
Burr-grinding
Burr mills use two revolving abrasive elements, such as wheels or conical grinding elements,
between which the coffee beans are crushed or "torn" with little frictional heating. The process of
squeezing and crushing of the beans releases the coffee's oils, which are then more easily
extracted during the infusion process with hot water, making the coffee taste richer and
smoother.
Both manually and electrically powered mills are available. These mills grind the coffee to a
fairly uniform size determined by the separation of the two abrasive surfaces between which the
coffee is ground; the uniform grind produces a more even extraction when brewed, without
excessively fine particles that clog filters.
These mills offer a wide range of grind settings, making them suitable to grind coffee for various
brewing systems such as espresso, drip, percolators, French press, and others. Many burr
grinders, including almost all domestic versions, are unable to achieve the extremely fine grind
required for the preparation of Turkish coffee; traditional Turkish hand grinders are an exception.
Burr grinders are of two types-conical burrs and flat wheel burrs. Both of them grind coffee bean
consistently and with uniform size. Almost every burr coffee grinder grinds at low noise, offer
large hopper for storing whole coffee bean, easy to use with portafilter for espresso grind, body
made with stainless steel or ceramic with modern design as well as slow operating system
ensures find grind all the time.
Chopping
Coffee beans can be chopped by using blades rotating at high speed (20,000 to 30,000 rpm),
either in a blade grinder designed specifically for coffee and spices, or in a general use home
blender. Devices of this sort are cheaper than burr grinders, but the grind is not uniform and will
produce particles of widely varying sizes, while ideally all particles should have the same size,
appropriate for the method of brewing. Moreover, the particles get smaller and smaller during the
grinding process, which makes it difficult to achieve a consistent grind from batch to batch.
Blade grinders create “coffee dust” that can clog up sieves in espresso machines and French
presses, and are best suited for drip coffee makers. They are not recommended for grinding
coffee for use with pump espresso machines.
Pounding
Arabic coffee and Turkish coffee require that the grounds be almost powdery in fineness, finer
than can be achieved by most burr grinders. Pounding the beans with a mortar and pestle can
pulverise the coffee finely enough.
Roller grinding
In a roller grinder, the beans are ground between pairs of corrugated rollers. A roller grinder
produces a more even grind size distribution and heats the ground coffee less than other grinding
methods. However, due to their size and cost, roller grinders are used exclusively by commercial
and industrial scale coffee producers.
Water-cooled roller grinders are used for high production rates as well as for fine grinds such as
Turkish and espresso.
Brewing
In a pour-over, the water passes through the coffee grounds, gaining soluble compounds to form
coffee. Insoluble compounds remain within the coffee filter.
Coffee can be brewed in several different ways, but these methods fall into four main groups
depending on how the water is introduced to the coffee grounds: decoction (through boiling),
infusion (through steeping), gravitational feed (used with percolators and in drip brewing), or
pressurised percolation (as with espresso).
Brewed coffee, if kept hot, will deteriorate rapidly in flavor, and reheating such coffee tends to
give it a "muddy" flavour, as some compounds that impart flavor to coffee are destroyed if this is
done. Even at room temperature, deterioration will occur; however, if kept in an oxygen-free
environment it can last almost indefinitely at room temperature, and sealed containers of brewed
coffee are sometimes commercially available in food stores in America or Europe, with
refrigerated bottled coffee drinks being commonly available at convenience stores and grocery
stores in the United States. Canned coffee is particularly popular in Japan and South Korea.
Electronic coffee makers boil the water and brew the infusion with little human assistance and
sometimes according to a timer. Some such devices also grind the beans automatically before
brewing.
The French press is considered one of the oldest and simplest methods to brew coffee. Despite its
simplicity, it can be a little tricky. The most important part of the process is to not leave the
coffee in the French press for too long after pressing.
Boiling
Boiling, or decoction, was the main method used for brewing coffee until the 1930s and is still
used in some Nordic and Middle Eastern countries. The aromatic oils in coffee are released at
96 °C (205 °F), which is just below boiling, while the bitter acids are released when the water
has reached boiling point.
The simplest method is to put the ground coffee in a cup, pour hot water over it and let cool
while the grounds sink to the bottom. This is a traditional method for making a cup of coffee that
is still used in parts of Indonesia. This method, known as "mud coffee" in the Middle East owing
to an extremely fine grind that results in a mud-like sludge at the bottom of the cup, allows for
extremely simple preparation, but drinkers then have to be careful if they want to avoid drinking
grounds either from this layer or floating at the surface of the coffee, which can be avoided by
dribbling cold water onto the "floaters" from the back of a spoon. If the coffee beans are not
ground finely enough, the grounds do not sink.
Steeping
A cafetière, or French press, is a tall, narrow cylinder with a plunger that includes a metal or
nylon fine mesh filter. The grounds are placed in the cylinder, and off-the-boil water is then
poured into it. The coffee and hot water are left in the cylinder for a few minutes (typically 4–7
minutes) and then the plunger is gently pushed down, leaving the filter immediately above the
grounds, allowing the coffee to be poured out while the filter retains the grounds. Depending on
the type of filter, it is important to pay attention to the grind of the coffee beans, though a rather
coarse grind is almost always called for.[7] A plain glass cylinder may be used, or a vacuum flask
arrangement to keep the coffee hot; this is not to be confused with a vacuum brewer.
Filtration methods
Drip brew coffee, also known as filtered coffee, is made by letting hot water drip onto coffee
grounds held in a coffee filter surrounded by a filter holder or brew basket. Drip brew makers
can be simple filter holder types manually filled with hot water, or they can use automated
systems as found in the popular electric drip coffee-maker. Strength varies according to the ratio
of water to coffee and the fineness of the grind, but is typically weaker in taste and contains a
lower concentration of caffeine than espresso, though often (due to size) more total caffeine.[8]
By convention, regular coffee brewed by this method is served by some restaurants in a brown or
black pot (or a pot with a brown or black handle), while decaffeinated coffee is served in an
orange pot (or a pot with an orange handle).
Pressure
A variation on the moka pot with the upper section formed as a coffee fountainEspresso is made
by forcing hot water at 91–95 °C (195–204 °F) under a pressure of between eight and eighteen
bars (800–1800 kPa, 116–261 psi), through a lightly packed matrix, called a "puck," of finely
ground coffee. The 30–60 ml (1–2 oz) beverage is served in demitasse cups; sugar is often
added. It is consumed during the day at cafes and from street vendors, or after an evening meal.
It is the basis for many coffee drinks. It is one of the most concentrated forms of coffee regularly
consumed, with a distinctive flavor provided by crema, a layer of flavorful emulsified oils in the
form of a colloidal foam floating on the surface, which is produced by the high pressure.
Espresso is more viscous than other forms of brewed coffee.
Frozen Caramel Latte
Ingredients
 3 fluid ounces brewed espresso

 1 tablespoon caramel sauce
 2 tablespoons white sugar
 3/4 cup milk
 1 1/2 cups ice cubes
 2 tablespoons whipped cream
Directions
1. Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until
the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice;
continue blending until smooth and frothy. Top with whipped cream to serve.
Flavored Latte
Ingredients
 1 1/4 cups 2% milk

 2 tablespoons any flavor of flavored syrup
 1 (1.5 fluid ounce) jigger brewed espresso
Directions
Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees
C) using the steaming wand. Measure the flavored syrup into a large coffee mug. Brew espresso,
then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam.
Spoon foam over the top.
Mexican Coffee
Ingredients
 1 sugar cube
 1 fluid ounce hot water
 3/4 cup coffee
 1 fluid ounce coffee-flavored liqueur
 1 tablespoon whipped cream
Directions
1. Pour sugar and hot water into a coffee mug. Stir in the coffee and liqueur, and then spoon
whipped cream gently on top of the coffee.
Cappuccino Recipe
Ingredients of Cappuccino
 2 cups milk
 1 cinnamon stick
 2 cups strong coffee
 Sugar - to taste
 Ground cinnamon

How to Make Cappuccino
 1.In a saucepan heat the milk and the cinnamon stick just until milk comes to a boil.
 2.Turn heat down and let milk simmer for 10 minutes.
 3.Remove the cinnamon stick from the heated milk.
 4.Pour 1/2 cup of coffee in the cup and add sugar to taste.
 5.Now pour the hot milk, raising it high.
 6.Sprinkle ground cinnamon and serve hot.
Mocha Cooler Recipe
Ingredients of Mocha Cooler

 25 Ml strong black coffee
 250 ml milk
 100 ml cream
 4 chocolate ice-cream scoops
 4 tbsp drinking chocolate
How to Make Mocha Cooler
 1.Dissolve the chocolate in hot coffee. Pour in milk. Chill.

 2.Whisk in cream. Pour over ice cream in the glasses.
Italian Coffee Recipe
Ingredients
 1/2 cup strong coffee

 1/2 cup hot chocolate
 1/4 cup heavy cream
 Chocolate shavings optional
Instructions
1. Put a mason jar in the freezer (this is for making the cream topping. If you’d rather use
whipped cream, skip this step).
2. Make a pot of strong coffee.
3. While the coffee is brewing, make yourself a batch of hot chocolate. We recommend
something homemade and creamy, but any hot chocolate will work.
4. Pour your hot chocolate into the bottom 1/3rd of your mug.
5. Pour your coffee over the back of a spoon into the mug, filling to 2/3rds full.
6. Put your heavy cream into the chilled mason jar and close.
7. Shake until the cream thickens slightly.
8. Pour cream over the back of a spoon, filling the mug completely.
9. Top with chocolate shavings.
Irish Cream Chocolate Coffee
Ingredients
 2 cups strong brewed unflavored coffee
 1/4 cup Irish Cream Liquor
 Chocolate Sauce
 Whipped cream (I used Rediwhip)
Instructions
1. If drinking cool chill coffee in the refrigerator for an hour or so.

2. Split the Irish Cream between the cups. Add 1-2 teaspoons of chocolate syrup to each cup
and stir in. Top with whipped cream and drizzle with more chocolate sauce.
Iced Caramel Macchiato
INGREDIENTS
 1 tablespoon vanilla-flavored syrup

 1/3 cup ice cubes
 3/4 cup milk
 4 ounces Gevalia® Cold Brew Concentrate - House Blend

 1 tablespoon caramel sauce
Directions
1. Pour vanilla syrup into the bottom of a glass. Add ice cubes and pour in milk.
2. Slowly pour in cold brew concentrate. Drizzle with caramel sauce.
White Chocolate Mocha
Ingredients
 1 1/4 cups 2% milk

 2 tablespoons white chocolate flavored syrup
 1 (1.5 fluid ounce) jigger brewed espresso

 1 tablespoon sweetened whipped cream (optional)
Directions
1. Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70
degrees C) using the steaming wand. Measure the white chocolate syrup into a large
coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a
spoon to hold back the foam. Top with whipped cream and serve.
Non-Alcoholic beverage
Is sold and consumes by human according to their needs and requirement, and no any bar law
can rest...
Sodas, juices and sparkling cider contain little or no alcohol. However, non-alcoholic beer and
non-alcoholic wine undergo...
TYPES OF NON-ALCOHOLIC BEVERAGES
COFFEE -Coffee is a brewed beverage prepared from the roasted seeds of several species of an
evergreen shrub of the genus...
FRUIT AND VEGETABLE JUICES -Fruit juice is a natural product that contains few or no
additives. Citrus products such as o...
FRUIT AND VEGETABLE JUICES -Early storage of fruit juices was labor-intensive, requiring
the crushing of the fruits and t...
TYPES OF FRUIT BASED DRINK -Fruit juice Largely regulated throughout the world;
‘juice’is often protected to be used for ...
Fruit syrups 1 fruit crushed into puree and left to ferment and then heated with sugar to create
syrup. Fruit juice co...
TEA -Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over
cured leaves of the tea plant, Ca...
Tea leaves can be processed in different ways resulting in a drink which appears and tastes
different. Chinese yellow and ...
MILK - Regarded as one of the "original" drinks, milk is the primary source of nutrition for
babies. In many cultures of t...
Artificial Mineral Water Is a beverage made like mimics the properties of mineral water and is
usually given a certain
Aromatic / Stimulating Water Is a beverage that has a stimulating scent that can affect our organs
in your body. Several t...
Healthy Drink / Drink Supplement Is a health drink that can increase endurance. Some brands
are usually sold at the bar:...
Syrup - Is a viscous liquid / solid sugar yield is very high. Provided at the bar to make drinks
mixed material
Natural Mineral Water - Is water that contains minerals and is derived from the soil or water
sources, which have treated ...
PUNCH -Punch is the term for a wide assortment of drinks, both non- alcoholic and alcoholic,
generally containing fruit
SPRITZER -A spritzer is a tall, chilled drink, usually made with white wine and seltzer, club
soda or sparkling mineral water.
Accelerade -is a non-carbonated sports drink made by Pacific Health Laboratories. It is one of
few sports drinks
Burple -is a discontinued drink mix that was packaged in an expandable accordion-like plastic
container.
Claytons -is the brand name of a non-alcoholic, non- carbonated beverage coloured and
packaged to resemble bottled whisky.
Cocaine -is a highly caffeinated energy drink distributed by Redux Beverages. It contains more
caffeine than rival energy drink
Coolatta -is a frozen drink served at Dunkin' Donuts stores since 1997. Coolattas can be made
as a frozen coffee beverage.
Crodino -is a non-alcoholic bitter aperitif, produced since 1964. From 1995 it is part of Gruppo
Campari.
Envigawas - a Nestea carbonated canned green-tea drink. Enviga is a trademark of Nestlé
licensed to Beverage Partners.
COFFEE
Coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily
due to its caffeine content. It is one of the most popular drinks in the world, and it can be
prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte). It is usually
served hot, although iced coffee is a popular alternative. Clinical studies indicate that moderate
coffee consumption is benign or mildly beneficial in healthy adults, with continuing research on
whether long-term consumption lowers the risk of some diseases, although those long-term
studies are of generally poor quality.
he word coffee appears to have derived from the name of the region where coffee beans were
first used by a herder in the 6th or 9th century (depending on author): kaffa (from the Keffa Zone
in southwestern Ethiopia) derived from Kaffa Province, which was the name of the region in
ancient Abyssinia. The word "coffee" entered the English language in 1582 via the Dutch koffie,
borrowed from the Ottoman Turkish kahve, borrowed in turn from the Arabic qahwah. The
Arabic word qahwah was traditionally held to refer to a type of wine whose etymology is given
by Arab lexicographers as deriving from the verb qahiya, "to lack hunger", in reference to the
drink's reputation as an appetite suppressant. It has also been proposed that the source may be the
Proto-Central Semitic root q-h-h meaning "dark".
The term "coffee pot" dates from 1705. The expression "coffee break" was first attested in 1952.
Espresso
Espresso originated from Italy.
It became popular in 1950’s. Espresso is made from brewing beans of coffee, it’s particularly
famous for its Italian diaspora.
Mazagran Coffee
Mazagran is actually cold coffee that originated from Algeria.
It is said to be originated in 1840’s war.
Mazagran is poured over ice and in some versions, rum is also added to the mix.
Eiscaffee
This is actually cold coffee. It originated in Germany, where it was made by mixing coffee and
ice cream together.
Macchiato
Macchiato is known to have originated in Italy.
The word ‘macchiato’ means spotted, the name differentiated between espresso and coffee with a
drop of milk.
Cappuccino
Cappuccino originates from Italy and it means hood.
It got popular in mid-1990’s. The traditional way to make it is to pour Steamed milk on espresso.
The texture and temperature of milk are really important.
The thick foam the mixture creates gives it a velvety texture.
Turkish Coffee
As the name indicates Turkish coffee originates from Turkey.
It’s basically unfiltered coffee. It’s also called as ‘Bosnian coffee’, Turkish coffee is a big part of
their traditional wedding customs.
Turkish coffee is also used as fortune telling.
Americano
Americano is known to have originated from Latin America in 1970’s.
It consists of a single or double shot of brewed espresso and water.
Irish Coffee
As the name indicates it was originated in Ireland in 1942.
It’s basically a cocktail consisting of Irish whiskey, hot coffee, and sugar.
The original recipe also has cream, which is not whipped but drinks made with whipped cream is
also known as Irish coffee.
Frappe
Frappe originated from Greece in the 19th century.
Its greek version was made in 1957. It’s very popular in cafés of Greece.
Frappe is a French word and it means ‘to strike’ but in case of Frappe the drink it means chilled.
Black Eye coffee
In every region, there is a different name for this coffee.
It is actually a cup of coffee with a shot of espresso.
Yuan-Yang Coffee
This particular type of coffee originated from Hong Kong.
It’s a mixture of coffee and tea. This drink is very popular in China and Hong Kong.
Flat white coffee
Both Australia and New Zealand claim that this particular type of coffee has been originated in
their continent.
It’s known to be invented in 1990s. Its base is espresso and Flat white coffee is similar to café au
lait and latte.
Mocha
Its origin is Italy and it’s a drink based on espresso with hot milk and added chocolate.
It’s also known as hot chocolate. In other variants, white chocolate or cocoa powder is also used.
Affogato
It’s originated from Italy and it is a kind of dessert.
A vanilla scoop topped with hot espresso and viola, you have an Affogato.
Breve
Breve is actually the American version of a latte. It is made by mixing half and half milk and
cream with espresso
Café Au Lait
Café Au Lait’s place of origin is France. It is a mixture of coffee and hot milk.
In its different variations, steamed milk or scalded milk is used.
If you want to make it at home, you can use heated milk and dark coffee.
Coffee preparation
Coffee preparation is the process of turning coffee beans into a beverage. While the particular
steps vary with the type of coffee and with the raw materials, the process includes four basic
steps: raw coffee beans must be roasted, the roasted coffee beans must then be ground, the
ground coffee must then be mixed with hot water for a certain time (brewed), and finally the
liquid coffee must be separated from the used grounds.
roasted, the green coffee bean expands to nearly double its original size, changing in color and
density. As the bean absorbs heat, its color shifts to yellow, then to a light "cinnamon" brown,
and then to a rich dark brown color. During roasting, oils appear on the surface of the bean. The
roast will continue to darken until it is removed from the heat source.
Coffee can be roasted with ordinary kitchen equipment (frying pan, grill, oven, popcorn popper)
or by specialised appliances. A coffee roaster is a special pan or apparatus suitable to heat up and
roast green coffee beans.
Grinding
The fineness of the grind strongly affects brewing. Brewing methods that expose coffee grounds
to heated water for longer require a coarser grind than faster brewing methods. Beans that are too
finely ground for the brewing method in which they are used will expose too much surface area
to the heated water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an
overly coarse grind will produce weak coffee unless more is used. Due to the importance of a
grind's fineness, a uniform grind is highly desirable.
Burr-grinding
between which the coffee beans are crushed or "torn" with little frictional heating. The process of
squeezing and crushing of the beans releases the coffee's oils, which are then more easily
extracted during the infusion process with hot water, making the coffee taste richer and
smoother.
Both manually and electrically powered mills are available. These mills grind the coffee to a
fairly uniform size determined by the separation of the two abrasive surfaces between which the
coffee is ground; the uniform grind produces a more even extraction when brewed, without
These mills offer a wide range of grind settings, making them suitable to grind coffee for various
brewing systems such as espresso, drip, percolators, French press, and others. Many burr
grinders, including almost all domestic versions, are unable to achieve the extremely fine grind
required for the preparation of Turkish coffee; traditional Turkish hand grinders are an exception.
Burr grinders are of two types-conical burrs and flat wheel burrs. Both of them grind coffee bean
consistently and with uniform size. Almost every burr coffee grinder grinds at low noise, offer
large hopper for storing whole coffee bean, easy to use with portafilter for espresso grind, body
made with stainless steel or ceramic with modern design as well as slow operating system
ensures find grind all the time.
Chopping
Coffee beans can be chopped by using blades rotating at high speed (20,000 to 30,000 rpm),
either in a blade grinder designed specifically for coffee and spices, or in a general use home
blender. Devices of this sort are cheaper than burr grinders, but the grind is not uniform and will
produce particles of widely varying sizes, while ideally all particles should have the same size,
appropriate for the method of brewing. Moreover, the particles get smaller and smaller during the
grinding process, which makes it difficult to achieve a consistent grind from batch to batch.
Pounding
Arabic coffee and Turkish coffee require that the grounds be almost powdery in fineness, finer
than can be achieved by most burr grinders. Pounding the beans with a mortar and pestle can
pulverise the coffee finely enough.
Roller grinding
In a roller grinder, the beans are ground between pairs of corrugated rollers. A roller grinder
produces a more even grind size distribution and heats the ground coffee less than other grinding
methods. However, due to their size and cost, roller grinders are used exclusively by commercial
and industrial scale coffee producers.
Water-cooled roller grinders are used for high production rates as well as for fine grinds such as
Turkish and espresso.
Brewing
In a pour-over, the water passes through the coffee grounds, gaining soluble compounds to form
coffee. Insoluble compounds remain within the coffee filter.
Coffee can be brewed in several different ways, but these methods fall into four main groups
depending on how the water is introduced to the coffee grounds: decoction (through boiling),
infusion (through steeping), gravitational feed (used with percolators and in drip brewing), or
Brewed coffee, if kept hot, will deteriorate rapidly in flavor, and reheating such coffee tends to
give it a "muddy" flavour, as some compounds that impart flavor to coffee are destroyed if this is
done. Even at room temperature, deterioration will occur; however, if kept in an oxygen-free
environment it can last almost indefinitely at room temperature, and sealed containers of brewed
coffee are sometimes commercially available in food stores in America or Europe, with
refrigerated bottled coffee drinks being commonly available at convenience stores and grocery
stores in the United States. Canned coffee is particularly popular in Japan and South Korea.
Electronic coffee makers boil the water and brew the infusion with little human assistance and
sometimes according to a timer. Some such devices also grind the beans automatically before
brewing.
The French press is considered one of the oldest and simplest methods to brew coffee. Despite its
simplicity, it can be a little tricky. The most important part of the process is to not leave the
coffee in the French press for too long after pressing.
Boiling
Boiling, or decoction, was the main method used for brewing coffee until the 1930s and is still
used in some Nordic and Middle Eastern countries. The aromatic oils in coffee are released at
96 °C (205 °F), which is just below boiling, while the bitter acids are released when the water
has reached boiling point.
The simplest method is to put the ground coffee in a cup, pour hot water over it and let cool
while the grounds sink to the bottom. This is a traditional method for making a cup of coffee that
is still used in parts of Indonesia. This method, known as "mud coffee" in the Middle East owing
to an extremely fine grind that results in a mud-like sludge at the bottom of the cup, allows for
extremely simple preparation, but drinkers then have to be careful if they want to avoid drinking
grounds either from this layer or floating at the surface of the coffee, which can be avoided by
dribbling cold water onto the "floaters" from the back of a spoon. If the coffee beans are not
ground finely enough, the grounds do not sink.
Steeping
A cafetière, or French press, is a tall, narrow cylinder with a plunger that includes a metal or
nylon fine mesh filter. The grounds are placed in the cylinder, and off-the-boil water is then
poured into it. The coffee and hot water are left in the cylinder for a few minutes (typically 4–7
minutes) and then the plunger is gently pushed down, leaving the filter immediately above the
grounds, allowing the coffee to be poured out while the filter retains the grounds. Depending on
the type of filter, it is important to pay attention to the grind of the coffee beans, though a rather
coarse grind is almost always called for.[7] A plain glass cylinder may be used, or a vacuum flask
arrangement to keep the coffee hot; this is not to be confused with a vacuum brewer.
Filtration methods
Drip brew coffee, also known as filtered coffee, is made by letting hot water drip onto coffee
grounds held in a coffee filter surrounded by a filter holder or brew basket. Drip brew makers
can be simple filter holder types manually filled with hot water, or they can use automated
systems as found in the popular electric drip coffee-maker. Strength varies according to the ratio
of water to coffee and the fineness of the grind, but is typically weaker in taste and contains a
lower concentration of caffeine than espresso, though often (due to size) more total caffeine.[8]
By convention, regular coffee brewed by this method is served by some restaurants in a brown or
black pot (or a pot with a brown or black handle), while decaffeinated coffee is served in an
orange pot (or a pot with an orange handle).
Pressure
A variation on the moka pot with the upper section formed as a coffee fountainEspresso is made
by forcing hot water at 91–95 °C (195–204 °F) under a pressure of between eight and eighteen
bars (800–1800 kPa, 116–261 psi), through a lightly packed matrix, called a "puck," of finely
ground coffee. The 30–60 ml (1–2 oz) beverage is served in demitasse cups; sugar is often
added. It is consumed during the day at cafes and from street vendors, or after an evening meal.
It is the basis for many coffee drinks. It is one of the most concentrated forms of coffee regularly
consumed, with a distinctive flavor provided by crema, a layer of flavorful emulsified oils in the
form of a colloidal foam floating on the surface, which is produced by the high pressure.
Espresso is more viscous than other forms of brewed coffee.
NON ALCHOHLIC BEVERAGES
An alcohol-free or non-alcoholic drink is a version of an alcoholic drink made without alcohol,
or with the alcohol removed or reduced to almost zero. These may take the form of a non-
alcoholic mixed drink (a "virgin drink"), non-alcoholic beer ("near beer"), and "mocktails", and
are widely available where alcoholic drinks are sold.
Mocktails, an abbreviation for "mock cocktails", are festive, non-alcoholic party drinks. The
word "mock" implying a facade of the alcoholic cocktail without any of the alcoholic content.
In last few years it has become so popular that it even finds its place in the cocktail menu on
many restaurant and bars. Mocktails can be described as a smooth blend of only non-alcoholic
drinks, which could be fresh fruit juices, syrups, cream, herbs and spices. Mocktails are designed
specifically for those who do not take alcoholic drinks or need to refrain from them, which
means these blends can be enjoyed by people of all ages. They are particularly favoured over
cocktails by drivers, pregnant women, and others who choose party drinks that are alcohol-
free.
Citrus Peach Cooler-Grapefruit, pomelo and clementines are in season during the winter
months, but we particularly like blood oranges.
Homemade cordial - use whatever is seasonal and for a basic mix, combine with just sugar
and water.
Pomegranate mojito mocktail -Alcohol is inextricably associated with celebrating and
nothing says party like a delicious cocktail. Ditch the rum and try this pomegranate-based
mocktail.
Smoothies - a green detox smoothie made with coconut water, apple, kiwi and spinach is one
seriously heady beverage.
Non-alcoholic tropical fizz - Put tinned fruit to good use in this sparkling quencher with
kiwi, strawberries and pineapple.
Apple, elderflower & mint sparkle - Use up your homemade elderflower cordial in a
simple blend with apple juice, fresh mint and a little soda water.
Homemade lemonade and limeade - Ditch shop-bought lemonade for a cloudy
homemade alternative.
Lime makes for a tangy drop – blend the limes whole into a pulp and combine with soda
water. This recipe works with vodka or rum if you’re catering for those who fancy a tipple.
Lassi - This refreshing Indian drink is designed to cool the palate following spicy food. It has a
yogurt base, which in this recipe can be made savoury by adding cumin and coriander, or
sweet with rosewater and sugar.
Water - Spruce it up with herbs like rosemary, basil and mint, healthy squeezes of lime or
lemon juice, fiery ginger or slices of cool, refreshing cucumber.
COFFEE
Coffee trees are pruned short to conserve their energy and aid in harvesting, but can grow to
more than 30 feet (9 meters) high. Each tree is covered with green, waxy leaves growing
opposite each other in pairs. Coffee cherries grow along the branches. Because it grows in a
continuous cycle, it’s not unusual to see flowers, green fruit and ripe fruit simultaneously on a
single tree.
It takes nearly a year for a cherry to mature after first flowering, and about 5 years of growth to
reach full fruit production. While coffee plants can live up to 100 years, they are generally the
most productive between the ages of 7 and 20. Proper care can maintain and even increase
their output over the years, depending on the variety. The average coffee tree produces 10
pounds of coffee cherry per year, or 2 pounds of green beans.
All commercially grown coffee is from a region of the world called the Coffee Belt. The trees
grow best in rich soil, with mild temperatures, frequent rain and shaded sun.
Coffea Arabica — C. Arabica
Coffea Arabica is descended from the original coffee trees discovered in Ethiopia. These trees
produce a fine, mild, aromatic coffee and represent approximately 70% of the world's coffee
production. The beans are flatter and more elongated than Robusta and lower in caffeine.
On the world market, Arabica coffees bring the highest prices. The better Arabicas are high
grown coffees — generally grown between 2,000 to 6,000 feet (610 to 1830 meters) above sea
level — though optimal altitude varies with proximity to the equator.
The most important factor is that temperatures must remain mild, ideally between 59 - 75
degrees Fahrenheit, with about 60 inches of rainfall a year. The trees are hearty, but a heavy
frost will kill them.
Arabica trees are costly to cultivate because the ideal terrain tends to be steep and access is
difficult. Also, because the trees are more disease-prone than Robusta, they require additional
care and attention.
Coffea canephora — C. canephora var. Robusta
Most of the world's Robusta is grown in Central and Western Africa, parts of Southeast Asia,
including Indonesia and Vietnam, and in Brazil. Production of Robusta is increasing, though it
accounts for only about 30% of the world market.
Robusta is primarily used in blends and for instant coffees. The Robusta bean itself tends to be
slightly rounder and smaller than an Arabica bean.

Caffè Americano
You can make this type of coffee quite simply by adding hot water to a shot of espresso coffee.
It has been said that American soldiers during the Second World War would make this type of
coffee to make their beverages last longer. It was then (apparently) adopted by American
baristas after the war.
Café Latte (or Café au lait)
A fairly popular option for coffee drinkers, a latte consists steamed (or scolded) milk and a
single shot of coffee. It is usually quite frothy, and you’ll occasionally encounter cafes that don’t
understand the difference between this and a flat white.
Cappuccino
Possibly the most popular type of coffee in the world, a cappuccino consists of three layers
(kind of like a cake). The first is a shot of espresso, then a shot of steamed milk, and finally the
barista adds a layer of frothed, foamy milk. This final layer can also be topped with chocolate
shavings or powder. Traditionally, Italians would consume this type of coffee at breakfast.
Espresso
To make an espresso, shoot boiling water under high pressure through finely ground up coffee
beans and then pour into a tiny mug. Sounds simple right? Well, it’s surprisingly difficult to
master. Espressos are the purest coffee experience you can get, and while they’re not for
everyone, it can be a truly singular drinking experience when you find a good brew.
Flat White
The two most Kiwi coffees available are the long black and the flat white – as both originated
in New Zealand and Australia. For a flat white, the steamed milk from the bottom of the jug
(which is usually not so frothy, but rather creamy) is poured over a shot of espresso. It is now
popular among mums and dads at school fetes who are desperately trying to stay awake.
Long Black
Hot water is poured into a cup, and then two shots of espresso are poured into the water. If
you do the inverse of this, it will result in an Americano. Long blacks can be quite strong, and
have more crema (a creamy foam that tops espresso shots) than an Americano.
Macchiato (also known as a Piccolo Latte)
A macchiato is a shot of espresso which is then topped off with foamed milk dashed directly
into the cup. Although it may sound similar to a cappuccino, it’s usually stronger as there’s no
steamed milk added and it’s also smaller, usually served in an expresso sized cup.
Mochaccino
A ‘mocha’ is just a latte with added chocolate powder or syrup, as well as sometimes being
topped with whipped cream. If anything, this is a good entry level coffee – living in the worlds
between the childlike hot chocolate and the adult café latte.
Irish Coffee
Too many of these and you might have to ‘just crash here, bro’, because this type of coffee is
brewed with whiskey, sugar, and a thick layer of cream on the top – and isn’t readily
available in New Zealand Café’s due to its alcohol content, they’re more often found in
restaurants. Be warned that trying to make this with scotch and instant coffee doesn’t work…
trust us.
Vienna
A Vienna is made by adding two shots of particularly strong espresso together before whipped
cream is added as a substitute for milk and sugar. The Vienna is a melding of the strong
flavours of straight espresso, with the smoothness of sugary cream.
Affogato
Affogatos aren’t a coffee at all really, as they’re a shot of espresso poured over a desert
(usually ice cream). That doesn’t make them any less delicious though.
BASIC COFFEE PREPARATION
roasted, Roasting the green coffee bean expands to nearly double its original size, changing in
color and density. As the bean absorbs heat, its color shifts to yellow, then to a light "cinnamon"
brown, and then to a rich dark brown color. During roasting, oils appear on the surface of the
bean. The roast will continue to darken until it is removed from the heat source.
Coffee can be roasted with ordinary kitchen equipment (frying pan, grill, oven, popcorn
popper) or by specialised appliances. A coffee roaster is a special pan or apparatus suitable
to heat up and roast green coffee beans.
Grinding
The fineness of the grind strongly affects brewing. Brewing methods that expose coffee
grounds to heated water for longer require a coarser grind than faster brewing methods.
Beans that are too finely ground for the brewing method in which they are used will
expose too much surface area to the heated water and produce a bitter, harsh, "over-
extracted" taste. At the other extreme, an overly coarse grind will produce weak coffee
unless more is used. Due to the importance of a grind's fineness, a uniform grind is highly
desirable.
Burr-grinding
between which the coffee beans are crushed or "torn" with little frictional heating. The
process of squeezing and crushing of the beans releases the coffee's oils, which are then
more easily extracted during the infusion process with hot water, making the coffee taste
richer and smoother.
Both manually and electrically powered mills are available. These mills grind the coffee to
a fairly uniform size determined by the separation of the two abrasive surfaces between
which the coffee is ground; the uniform grind produces a more even extraction when
brewed, without excessively fine particles that clog filters.
These mills offer a wide range of grind settings, making them suitable to grind coffee for
various brewing systems such as espresso, drip, percolators, French press, and others. Many
burr grinders, including almost all domestic versions, are unable to achieve the extremely
fine grind required for the preparation of Turkish coffee; traditional Turkish hand grinders
are an exception.
Burr grinders are of two types-conical burrs and flat wheel burrs. Both of them grind coffee
bean consistently and with uniform size. Almost every burr coffee grinder grinds at low
noise, offer large hopper for storing whole coffee bean, easy to use with portafilter for
espresso grind, body made with stainless steel or ceramic with modern design as well as
slow operating system ensures find grind all the time.
Chopping
Coffee beans can be chopped by using blades rotating at high speed (20,000 to 30,000
rpm), either in a blade grinder designed specifically for coffee and spices, or in a general
use home blender. Devices of this sort are cheaper than burr grinders, but the grind is not
uniform and will produce particles of widely varying sizes, while ideally all particles should
have the same size, appropriate for the method of brewing. Moreover, the particles get
smaller and smaller during the grinding process, which makes it difficult to achieve a
consistent grind from batch to batch.
Pounding
Arabic coffee and Turkish coffee require that the grounds be almost powdery in fineness,
finer than can be achieved by most burr grinders. Pounding the beans with a mortar and
pestle can pulverise the coffee finely enough.
Roller grinding
In a roller grinder, the beans are ground between pairs of corrugated rollers. A roller
grinder produces a more even grind size distribution and heats the ground coffee less than
other grinding methods. However, due to their size and cost, roller grinders are used
exclusively by commercial and industrial scale coffee producers.
Water-cooled roller grinders are used for high production rates as well as for fine grinds
such as Turkish and espresso.
Brewing
In a pour-over, the water passes through the coffee grounds, gaining soluble compounds to
form coffee. Insoluble compounds remain within the coffee filter.
Coffee can be brewed in several different ways, but these methods fall into four main
groups depending on how the water is introduced to the coffee grounds: decoction
(through boiling), infusion (through steeping), gravitational feed (used with percolators
and in drip brewing), or pressurised percolation (as with espresso).
Brewed coffee, if kept hot, will deteriorate rapidly in flavor, and reheating such coffee
tends to give it a "muddy" flavour, as some compounds that impart flavor to coffee are
destroyed if this is done. Even at room temperature, deterioration will occur; however, if
kept in an oxygen-free environment it can last almost indefinitely at room temperature,
and sealed containers of brewed coffee are sometimes commercially available in food
stores in America or Europe, with refrigerated bottled coffee drinks being commonly
available at convenience stores and grocery stores in the United States. Canned coffee is
particularly popular in Japan and South Korea.
Electronic coffee makers boil the water and brew the infusion with little human assistance
and sometimes according to a timer. Some such devices also grind the beans automatically
before brewing.
The French press is considered one of the oldest and simplest methods to brew coffee.
Despite its simplicity, it can be a little tricky. The most important part of the process is to
not leave the coffee in the French press for too long after pressing.
Boiling
Boiling, or decoction, was the main method used for brewing coffee until the 1930s and is
still used in some Nordic and Middle Eastern countries. The aromatic oils in coffee are
released at 96 °C (205 °F), which is just below boiling, while the bitter acids are released
when the water has reached boiling point.
The simplest method is to put the ground coffee in a cup, pour hot water over it and let
cool while the grounds sink to the bottom. This is a traditional method for making a cup of
coffee that is still used in parts of Indonesia. This method, known as "mud coffee" in the
Middle East owing to an extremely fine grind that results in a mud-like sludge at the
bottom of the cup, allows for extremely simple preparation, but drinkers then have to be
careful if they want to avoid drinking grounds either from this layer or floating at the
surface of the coffee, which can be avoided by dribbling cold water onto the "floaters" from
the back of a spoon. If the coffee beans are not ground finely enough, the grounds do not
sink.
Steeping
A cafetière, or French press, is a tall, narrow cylinder with a plunger that includes a metal
or nylon fine mesh filter. The grounds are placed in the cylinder, and off-the-boil water is
then poured into it. The coffee and hot water are left in the cylinder for a few minutes
(typically 4–7 minutes) and then the plunger is gently pushed down, leaving the filter
immediately above the grounds, allowing the coffee to be poured out while the filter
retains the grounds. Depending on the type of filter, it is important to pay attention to the
grind of the coffee beans, though a rather coarse grind is almost always called for.[7] A
plain glass cylinder may be used, or a vacuum flask arrangement to keep the coffee hot;
this is not to be confused with a vacuum brewer.
Filtration methods
Drip brew coffee, also known as filtered coffee, is made by letting hot water drip onto
coffee grounds held in a coffee filter surrounded by a filter holder or brew basket. Drip
brew makers can be simple filter holder types manually filled with hot water, or they can
use automated systems as found in the popular electric drip coffee-maker. Strength varies
according to the ratio of water to coffee and the fineness of the grind, but is typically
weaker in taste and contains a lower concentration of caffeine than espresso, though often
(due to size) more total caffeine.[8] By convention, regular coffee brewed by this method is
served by some restaurants in a brown or black pot (or a pot with a brown or black
handle), while decaffeinated coffee is served in an orange pot (or a pot with an orange
handle).
Pressure
A variation on the moka pot with the upper section formed as a coffee fountainEspresso is
made by forcing hot water at 91–95 °C (195–204 °F) under a pressure of between eight
and eighteen bars (800–1800 kPa, 116–261 psi), through a lightly packed matrix, called a
"puck," of finely ground coffee. The 30–60 ml (1–2 oz) beverage is served in demitasse
cups; sugar is often added. It is consumed during the day at cafes and from street vendors,
or after an evening meal. It is the basis for many coffee drinks. It is one of the most
concentrated forms of coffee regularly consumed, with a distinctive flavor provided by
crema, a layer of flavorful emulsified oils in the form of a colloidal foam floating on the
surface, which is produced by the high pressure. Espresso is more viscous than other forms of
brewed coffee.
Processing additives and their uses function typical chemical agent typical product
anticaking sodium aluminosilicate salt
bleaching benzoyl peroxide flour
chelating ethylenediaminetetraacetic acid (EDTA) dressings, mayonnaise, sauces, dried
bananas
clarifying bentonite, proteins fruit juices, wines
conditioning potassium bromate flour
emulsifying lecithin ice cream, mayonnaise, bakery products
leavening yeast, baking powder, baking soda bakery products
moisture control (humectants) glycerol marshmallows, soft candies, chewing gum
pH control citric acid, lactic acid certain cheeses, confections, jams and jellies
stabilizing and thickening pectin, gelatin, carrageenan, gums (arabic, guar, locust bean)
dressings, frozen desserts, confections, pudding mixes, jams and jellies
Emulsifiers are used to maintain a uniform dispersion of one liquid in another, such as oil in
water. The basic structure of an emulsifying agent includes a hydrophobic portion, usually a
long-chain fatty acid, and a hydrophilic portion that may be either charged or uncharged. The
hydrophobic portion of the emulsifier dissolves in the oil phase, and the hydrophilic portion
dissolves in the aqueous phase, forming a dispersion of small oil droplets. Emulsifiers thus form
and stabilize oil-in-water emulsions (e.g., mayonnaise), uniformly disperse oil-soluble flavour
compounds throughout a product, prevent large ice crystal formation in frozen products (e.g., ice
cream), and improve the volume, uniformity, and fineness of baked products.
Safety tests for food additives
Food Standards Australia New Zealand (FSANZ) is responsible for the approval of which food
additives are allowed in Australian foods. All food additives used in Australia undergo a safety
assessment, which includes rigorous testing, before they are approved.
Toxicological tests on animals are used to determine the amount of the additive that is expected
to be safe when consumed by humans. This is usually an amount 100 times less than the
maximum daily dose at which ‘no observable effects’ are produced by an additive consumed
over the test animal’s lifetime.
If there is any doubt over the safety of an additive, approval is not given. If new scientific
information becomes available suggesting that a food additive is no longer safe, the approval to
use the food additive would be withdrawn.
Most food additives are tested in isolation, rather than in combination with other additives. The
long-term effects of consuming a combination of different additives are currently unknown.
Back to top
Effects of food additives
Some people are sensitive to particular food additives and may have reactions like hives or
diarrhoea. This doesn’t mean that all foods containing additives need to be automatically treated
with suspicion. All foods are made up of chemicals and food additives are not always ‘less safe’
than naturally occuring chemicals.
Many of the food additives used by the food industry also occur naturally within foods that
people eat every day. For example, MSG is found naturally in parmesan cheese, sardines and
tomato in significantly greater quantities than the MSG present as a food additive. People with
food allergies and intolerances are also often sensitive to chemicals found naturally in certain
foods, such as nuts or shellfish.
Many people view food additives as a major food threat. However, in terms of health risk, food
additives would come in at the end of the line, after food-borne microorganisms (like
salmonella), inappropriate hygiene and eating habits, environmental contaminants and naturally
occurring toxins.
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Types of food additives
The different types of food additive and their uses include:
Anti-caking agents – stop ingredients from becoming lumpy.

Antioxidants – prevent foods from oxidising, or going rancid.
Artificial sweeteners – increase the sweetness.
Emulsifiers – stop fats from clotting together.
Food acids – maintain the right acid level.
Colours – enhance or add colour.
Humectants – keep foods moist.
Flavours – add flavour.
Flavour enhancers – increase the power of a flavour.
Foaming agents – maintain uniform aeration of gases in foods.
Mineral salts – enhance texture and flavour.
Preservatives – stop microbes from multiplying and spoiling the food.
Thickeners and vegetable gums – enhance texture and consistency.
Stabilisers and firming agents – maintain even food dispersion.
Flour treatment – improves baking quality.
Glazing agent – improves appearance and can protect food.
Gelling agents – alter the texture of foods through gel formation.
Propellants – help propel food from a container.
Raising agents – increase the volume of food through the use of gases.
Bulking agents – increase the volume of food without major changes to its available energy.
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Food additives and processed foods
There is a common misconception that processed foods automatically contain food additives.
Foods like long-life milk, canned foods and frozen foods are all processed, yet none of them
need extra chemicals.
If you are unsure whether or not a product contains an additive, check the label. However, some
listed ingredients may contain food additives without mentioning them on the label. For instance,
‘margarine’ might be a listed ingredient and margarine contains food additives.
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Some food additives can cause reactions
For most people, additives are not a problem in the short term. However, 50 of the 400 currently
approved additives in Australia have been associated with adverse reactions in some people.
Some food additives are more likely than others to cause reactions in sensitive people.
It is often the additives that are used to give a food a marketable quality, such as colour, that
most commonly cause allergic reactions. Some of these hypersensitive reactions include:
Digestive disorders – diarrhoea and colicky pains

Nervous disorders – hyperactivity, insomnia and irritability
Respiratory problems – asthma, rhinitis and sinusitis
Skin problems – hives, itching, rashes and swelling.
It is important to realise that many of the symptoms experienced as a result of food sensitivities
can be caused by other disorders. Medical diagnosis is important. If you try to diagnose yourself,
you may restrict your diet unnecessarily and neglect an illness.
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Some common food additives that may cause problems
Some food additives that may cause problems for some people include:
Flavour enhancers – monosodium glutamate (MSG) 621

Food colourings – tartrazine 102; yellow 2G107; sunset yellow FCF110; cochineal 120
Preservatives – benzoates 210, 211, 212, 213; nitrates 249, 250, 251, 252; sulphites 220, 221,
222, 223, 224, 225 and 228
Artificial sweetener – aspartame 951.
Food additives are added to foods in precise amounts during processing. They are
Technologically justified for: • Maintaining the nutritional quality of the food; • Enhancing the
keeping quality or stability of food thereby reducing food wastage; • Making food attractive to
consumers in a manner which precludes deception; and • Providing essentials aids in food
processing© Food
Food Additives are substances added to food to improve its: • Storage properties, • Appearance, •
Flavor, and • Nutritional value.© Food – a fact of life 2009
-Additives are very important for the processed food industry. Natural additives are came from
plants and animals while other additives are artificial sing various chemicals. Common types of
additives are: • Preservatives, • Coloring, • flavoring, and • Nutrient The FDA makes sure that
food additives used by food manufacturers safe and approved for regulated use.© Food – a fact
of life 2009
-Types of additives Additives may be: • natural – found naturally, such as extracts from beetroot
juice , used as a colouring agent; • manmade versions – synthetic identical copies of substances
found naturally, such as benzoic acid (E210), used as a preservative; • artificial – produced
synthetically and not found naturally, used as a preservative in some dairy products and in
semolina and tapioca puddings.© Food – a fact of life 2009
-Why not keep to natural additives? Some artificial colours have almost disappeared from foods
as companies realised that many consumers prefer food products to contain natural colours. At
present there is not the variety of natural additives required to perform all the functions of
additives necessary. Manmade additives may prove more efficient at preserving, and some
natural colours fade in some products.© Food – a fact of life 2009
Examples of selected preservatives a. Salt, sugar, vinegar, and pepper( common household
preservatives) b. Saltpeter or sodium nitrate ( used for meat curing) c. Sulfur dioxide ( sulfurous
acid) and sulfide (inhibit discoloration of cut fruits and serve as anti- browning agent) d. Benzoic
acid or Sodium benzoate (for fruit juices, jellies, margarine, and catsup) e. Citric and Tartaric
Acids (provide the acid for flavor improvement in syrups, drinks, and jellies) f. Alum and soaked
lime or apog ( used as a firming agent for pickles and fruit preserves)© Food – a fact of life 2009
- Antioxidants • prevent food containing fat or oil from going rancid due to oxidation,
developing an unpleasant odour or flavour; • prevent the browning of cut fruit, vegetables and
fruit juices (and so increase shelf life and appearance). For example, vitamin C, also known as
ascorbic acid, or E300, is one of the most widely used antioxidants.• Very-beneficial in
preventing spoilage in animals fat caused by oxidation.© Food – a fact of life 2009
- Sequestrants • Is a chemical which combines with a substance and sets aside so it can be
removed from the food. • Used to inactivate a substance which interferes with the processing of a
food. They are frequently used to keep the minerals from settling out of beverages and making
them cloudy. Sorbital and Phosporic Acid are used as sequestrants.© Food – a fact of life 2009
-Humectants • Prevent food from drying out • Glycerine, Sorbital, and Monitol are called
humectants and are used in foods such as coconut and certain confections to help retain
moisture.© Food – a fact of life 2009
-Bleaching and Maturing Agents, starch Modifier • Chemicals such as Chlorine Dioxide,
Bromate and Iodate, and Chlorine are used in bleaching and maturing agents for flour. The use of
these materials reduces the time required for natural aging of flour therefore is economically
important. • Bleaching agents are also used in manufacturing of certain cheese to impart a white
color. • The bleaching agent used is Benzoyl Peroxide, Hydrogen Peroxide is used to bleach
tripe, a variety meat.© Food – a fact of life 2009
-Emulsifiers, stabilisers, gelling agents and thickeners • Emulsifiers help mix ingredients
together that would normally separate, e.g. Lecithins . • Stabilisers prevent ingredients from
separating again, e.g. locust bean gum . • Emulsifers and stabilisers give food a consistent
texture, e.g. they can be found in low-fat spreads. • Gelling agents are used to change the
consistency of a food, e.g. pectin , which is used to make jam.© Food – a fact of life 2009
-Surface range of foods, usually in small amounts to give a particular taste. These do not have E
numbers because they are controlled by different food laws. Ingredients lists will say if
flavourings have been used, but individual flavourings might not be named.© Food – a fact of
life 2009
-Acids, bases and buffers Acids, bases and buffers control the acidity or alkalinity of food, for
safety and stability of flavour.© Food – a fact of life 2009
- Glazing agents Glazing agents provide a protective coating or sheen on the surface of foods,
e.g. confectionary (for appearance and shelf-life).© Food – a fact of life 2009
-Criteria for Use Before being considered for use, a chemical preservative needs to fulfill the
following conditions:
1. It must be non-toxic and suitable for application.
2. It must not impart off-flavors when used at levels effective in controlling microbial growth.
3. It must be readily soluble.
4. It must exhibit antimicrobial properties over the PH range of each particular food.
5. It should be economical and practical to use.© Food – a fact of life 2009
Active Agents • Lecithin is an emulsifier, an example of surface- active agents. When added to
baked goods, it facilitates in machining of dough and improves resulting bread appearance.©
Food – a fact of life 2009
-Anti-caking agents, Anti – foaming agents • Anti-caking agents ensure free movement or flow
of particles, e.g. in dried milk or table salt. • Anti-foaming agents prevent or disperse frothing,
e.g. in the production of fruit juices. • Calcium Phospate, Silica Gel in curing mixes and Stearate
are examples of anti-caking agent.© Food – a fact of life 2009
- Colours • restore colour lost during processing or storage, e.g. marrowfat peas; • ensure that
each batch produced is identical in appearance or does not appear ‘off’; • reinforces colour
already in foods, e.g. enhance the yellowness of a custard; • give colour to foods which otherwise
would be colourless (e.g. soft drinks) and so make them more attractive.© Food – a fact of life
2009
-Flavour enhancers Flavour enhancers bring out the flavour in foods without imparting a flavour
of their own, e.g. monosodium glutamate (E612) is added to processed foods. For example some
soups, sauces and sausages. Flavourings, on the other hand, are added to a wide
Here are 12 of the most common food additives, plus recommendations for which ones to
keep out of your diet.
1. Monosodium Glutamate (MSG)
Monosodium glutamate, or MSG, is a common food additive used to intensify and enhance the
flavor of savory dishes.
It’s found in a variety of processed foods like frozen dinners, salty snacks and canned soups. It’s
also often added to foods at restaurants and fast food places.
MSG has been a subject of heated controversy since a 1969 study of mice found that large
amounts caused harmful neurological effects and impaired growth and development (1Trusted
Source).
However, this additive is likely to have little to no effect on human brain health as it’s unable to
cross the blood-brain barrier (2Trusted Source).
MSG consumption has also been associated with weight gain and metabolic syndrome in some
observational studies, although other research has found no association (3Trusted Source,
4Trusted Source, 5Trusted Source).
That being said, some people do have a sensitivity to MSG and may experience symptoms like
headaches, sweating and numbness after eating a large amount.
In one study, 61 people who reported being MSG-sensitive were given either 5 grams of MSG or
a placebo.
Interestingly, 36% experienced an adverse reaction to MSG while only 25% reported a reaction
to the placebo, so MSG sensitivity may be a legitimate concern for some people (6Trusted
Source).
If you experience any negative side effects after consuming MSG, it’s best to keep it out of your
diet.
Otherwise, if you’re able to tolerate MSG, it can be safely consumed in moderation without the
risk of adverse side effects.
Summary
MSG is used to enhance the flavor of many processed foods. Some people may have a
sensitivity to MSG, but it’s safe for most people when used in moderation.
2. Artificial Food Coloring
Artificial food coloring is used to brighten and improve the appearance of everything from
candies to condiments.
In recent years, though, there have been many concerns about potential health effects. Specific
food dyes like Blue 1, Red 40, Yellow 5 and Yellow 6 have been associated with allergic
reactions in some people (7Trusted Source).
Additionally, one review reported that artificial food coloring may promote hyperactivity in
children, although another study showed that some children may be more sensitive than others
(8Trusted Source, 9Trusted Source).
Concerns have also been raised about the potential cancer-causing effects of certain food dyes.
Red 3, also known as erythrosine, has been shown to increase the risk of thyroid tumors in some
animal studies, causing it to be replaced by Red 40 in most foods (10Trusted Source, 11Trusted
Source).
However, multiple animal studies have found that other food dyes are not associated with
anycancer-causing effects (12Trusted Source, 13Trusted Source).
Still, more research is needed to evaluate the safety and potential health effects of artificial food
coloring for humans.
Regardless, food dyes are found primarily in processed foods, which should be limited in a
healthy diet. Always opt for whole foods, which are higher in important nutrients and naturally
free of artificial food coloring.
Summary
Artificial food coloring may promote hyperactivity in sensitive children and can cause allergic
reactions. Red 3 has also been shown to increase the risk of thyroid tumors in animal studies.
3. Sodium Nitrite
Frequently found in processed meats, sodium nitrite acts as a preservative to prevent the growth
of bacteria while also adding a salty flavor and reddish-pink color.
When exposed to high heat and in the presence of amino acids, nitrites can turn into nitrosamine,
a compound that can have many negative effects on health.
One review showed that a higher intake of nitrites and nitrosamine was associated with a higher
risk of stomach cancer (14Trusted Source).
Many other studies have found a similar association, reporting that a higher intake of processed
meats may be linked to a higher risk of colorectal, breast and bladder cancer (15Trusted Source,
16Trusted Source, 17Trusted Source).
Other studies suggest that nitrosamine exposure may also be linked to a higher incidence of type
1 diabetes, although findings are inconsistent (18Trusted Source).
Still, it’s best to keep your intake of sodium nitrite and processed meats to a minimum. Try
swapping out processed meats like bacon, sausage, hot dogs and ham for unprocessed meat and
healthy sources of protein.
Chicken, beef, fish, pork, legumes, nuts, eggs and tempeh are just a few delicious high-protein
foods that you can add to your diet in place of processed meats.
Summary
Sodium nitrite is a common ingredient in processed meats that can be converted into a harmful
compound called nitrosamine. A higher intake of nitrites and processed meats may be linked to a
higher risk of several types of cancer.
4. Guar Gum
Guar gum is a long-chain carbohydrate used to thicken and bind foods. It’s widely used in the
food industry and can be found in ice cream, salad dressings, sauces and soups.
Guar gum is high in fiber and has been associated with a multitude of health benefits. For
example, one study showed that it reduced symptoms of irritable bowel syndrome such as
bloating and constipation (19Trusted Source).
A review of three studies also found that people who took guar gum along with a meal had
increased feelings of fullness and ate fewer calories from snacking throughout the day
(20Trusted Source).
Other research suggests that guar gum may also help lower levels of blood sugar and cholesterol
However, high amounts of guar gum may have adverse effects on health.
This is because it can swell 10 to 20 times its size, potentially causing issues like obstruction of
the esophagus or small intestine (23Trusted Source).
Guar gum may also cause mild symptoms like gas, bloating or cramps in some people
(24Trusted Source).
Nevertheless, guar gum is generally considered safe in moderation.
Additionally, the FDA has set strict guidelines on how much guar gum can be added to foods to
minimize the risk of negative side effects (25).
Summary
Guar gum is a long-chain carbohydrate used to thicken and bind foods. It has been associated
with better digestive health, lower levels of blood sugar and cholesterol, as well as increased
feelings of fullness.
5. High-Fructose Corn Syrup
High-fructose corn syrup is a sweetener made from corn. It’s frequently found in soda, juice,
candy, breakfast cereals and snack foods.
It’s rich in a type of simple sugar called fructose, which can cause serious health issues when
consumed in high amounts.In particular, high-fructose corn syrup has been linked to weight gain
and diabetes.
In one study, 32 people consumed a drink sweetened with either glucose or fructose for 10
weeks.
By the end of the study, the fructose-sweetened beverage caused significant increases in belly fat
and blood sugar levels, plus decreased insulin sensitivity compared to the glucose-sweetened
beverage (26Trusted Source).
Test-tube and animal studies have also found that fructose can trigger inflammation in the cells
Inflammation is believed to play a central role in many chronic conditions, including heart
disease, cancer and diabetes (29Trusted Source).
Additionally, high-fructose corn syrup contributes empty calories and added sugar to foods
without any of the important vitamins and minerals that your body needs.
It’s best to skip sugary snacks and foods that contain high-fructose corn syrup.
Instead, go for whole, unprocessed foods without added sugar, and sweeten them up with Stevia,
yacon syrup or fresh fruit.
Summary
High-fructose corn syrup is associated with weight gain, diabetes and inflammation. It’s also
high in empty calories and contributes nothing but calories to your diet.
6. Artificial Sweeteners
Artificial sweeteners are used in many diet foods and beverages to enhance sweetness while
reducing calorie content.
Common types of artificial sweeteners include aspartame, sucralose, saccharin and acesulfame
potassium.
Studies show that artificial sweeteners can aid in weight loss and help manage blood sugar
levels.
One study found that people who consumed a supplement containing artificial sweeteners for 10
weeks had a lower intake of calories and gained less body fat and weight than those consuming
regular sugar (30Trusted Source).
Another study showed that consuming sucralose for three months had no effect on blood sugar
control in 128 people with diabetes (31Trusted Source).Note that certain types of artificial
sweeteners like aspartame may cause headaches in some people, and studies show that certain
individuals may be more sensitive to its effects (32Trusted Source, 33Trusted Source).
Still, artificial sweeteners are generally considered safe for most people when consumed in
moderation (34).
ingredients labels carefully and limit your intake.
summary
Artificial sweeteners may help promote weight loss and blood sugar control. Certain types
may cause mild side effects like headaches, but they are generally considered safe in moderation.
7. Carrageenan
Derived from red seaweed, carrageenan acts as a thickener, emulsifier and preservative in many
different food products.
Common sources of carrageenan include almond milk, cottage cheese, ice cream, coffee
creamers and dairy-free products like vegan cheese.
For decades, there have been concerns about the safety of this common food additive and its
potential effects on health.
One animal study showed that exposure to carrageenan increased levels of fasting blood sugar
and glucose intolerance, especially when combined with a high-fat diet (35Trusted Source).
Test-tube and animal studies have found that carrageenan triggered inflammation, as well
Carrageenan is also believed to negatively impact digestive health, and may be associated with
the formation of intestinal ulcers and growths (38Trusted Source).
One small study found that when people in remission from ulcerative colitis took a supplement
containing carrageenan, they experienced an earlier relapse than those who took a placebo
(39Trusted Source).
Unfortunately, current research on the effects of carrageenan is still very limited and more
studies are needed to understand how it may affect people.
If you do decide to limit your intake of carrageenan, there are plenty of resources online that can
help you find brands and products that are carrageenan-free.
SummaryTest-tube and animal studies have found that carrageenan may cause high blood
sugar and could cause intestinal ulcers and growths. One study also found that carrageenan
contributed to an earlier relapse of ulcerative colitis.
8. Sodium Benzoate
Sodium benzoate is a preservative often added to carbonated drinks and acidic foods like salad
dressings, pickles, fruit juices and condiments.
It has been generally recognized as safe by the FDA, but several studies have uncovered
potential side effects that should be considered (40).
For example, one study found that combining sodium benzoate with artificial food coloring
increased hyperactivity in 3-year-old children (41Trusted Source).
Another study showed that a higher intake of beverages containing sodium benzoate was
associated with more symptoms of ADHD in 475 college students (42Trusted Source).
When combined with vitamin C, sodium benzoate can also be converted into a benzene, a
compound that may be associated with cancer development (43Trusted Source, 44Trusted
Source).
Carbonated beverages contain the highest concentration of benzene, and diet or sugar-free
beverages are even more prone to benzene formation (43Trusted Source).
One study analyzing the concentration of benzene in a variety of foods found cola and cole slaw
samples with over 100 ppb of benzene, which is over 20 times the maximum contaminant level
set by the EPA for drinking water (45Trusted Source).
To minimize your intake of sodium benzoate, check the labels of your food carefully.
Avoid foods that contain ingredients like benzoic acid, benzene or benzoate, especially if
combined with a source of vitamin C such as citric acid or ascorbic acid.
Summary
Sodium benzoate may be associated with increased hyperactivity. If combined with vitamin C,
it may also form benzene, a compound that may be associated with cancer development.
9. Trans Fat
Trans fats are a type of unsaturated fat that have undergone hydrogenation, which increases shelf
life and improves the consistency of products.
It can be found in many types of processed foods like baked goods, margarine, microwave
popcorn and biscuits.
A number of potential health risks have been associated with trans fat intake, and the FDA even
recently decided to revoke their GRAS (generally recognized as safe) status (46Trusted Source).
In particular, multiple studies have linked a higher intake of trans fats to a higher risk of heart
disease (47Trusted Source, 48Trusted Source, 49Trusted Source).
One study found that eating foods high in trans fats increased several markers of inflammation,
which is one of the major risk factors for heart disease (50Trusted Source).
Research also shows there may be a connection between trans fats and diabetes.
A large study with 84,941 women even showed that a high intake of trans fat was associated with
a 40% higher risk of developing type 2 diabetes (51Trusted Source).
Cutting processed foods out of your diet is the easiest and most effective way to decrease your
trans fat intake.
You can also make a few simple switches in your diet, like using butter instead of margarine and
swapping out vegetable oils for olive oil or coconut oil instead.
Summary
Eating trans fats has been associated with many negative effects on health, including
inflammation, heart disease and diabetes.
10. Xanthan Gum
Xanthan gum is a common additive that’s used to thicken and stabilize many types of food such
as salad dressings, soups, syrups and sauces.
It’s also sometimes used in gluten-free recipes to help improve the texture of foods.
Xanthan gum has been associated with several health benefits.
One study found that consuming rice with added xanthan gum resulted in lower levels of blood
sugar than consuming rice without it (52).
Another study also found that eating xanthan gum for six weeks reduced levels of blood sugar
and cholesterol, plus increased feelings of fullness (53Trusted Source).
However, recent research on the potential benefits of xanthan gum is still limited.
Furthermore, consuming large amounts of xanthan gum may also be linked to digestive
problems, such as increased stool output, gas and soft stools (54Trusted Source).
For most people, though, xanthan gum is generally safe and well tolerated.
If you do experience negative symptoms after eating xanthan gum, it’s best to reduce your intake
or consider eliminating it from your diet.
Summary
Xanthan gum may help reduce levels of blood sugar and cholesterol. In large amounts, it may
cause digestive issues like gas and soft stools.
11. Artificial Flavoring
Artificial flavors are chemicals designed to mimic the taste of other ingredients.They can be used
to imitate a variety of different flavors, from popcorn and caramel to fruit and beyond.
Animal studies have found that these synthetic flavors could have some concerning effects on
health.
One study found that the red blood cell production in rats was significantly reduced after they
were fed artificial flavorings for seven days.
Not only that, certain flavors like chocolate, biscuit and strawberry were also found to have a
toxic effect on their bone marrow cells (55Trusted Source).
Similarly, another animal study showed that grape, plum and orange synthetic flavorings
inhibited cell division and were toxic to bone marrow cells in mice (56Trusted Source).
However, keep in mind that these studies used a much more concentrated dose than you might
find in food, and further research is needed to determine how artificial flavoring in the amounts
found in foods may affect humans.
In the meantime, if you want to limit your intake of artificial flavoring, check the ingredients
label of your foods.
Look for “chocolate” or “cocoa” on the ingredients label rather than “chocolate flavoring” or
“artificial flavoring.”
Summary
Some animal studies have found that artificial flavoring may be toxic to bone marrow cells.
More research is needed to evaluate the effects in humans.
12. Yeast Extract
Yeast extract, also called autolyzed yeast extract or hydrolyzed yeast extract, is added to certain
savory foods like cheese, soy sauce and salty snacks to boost the flavor.
It’s made by combining sugar and yeast in a warm environment, then spinning it in a centrifuge
and discarding the cell walls of the yeast.
Yeast extract contains glutamate, which is a type of naturally occurring amino acid found in
many foods.
Much like monosodium glutamate (MSG), eating foods with glutamate may cause mild
symptoms like headaches, numbness and swelling in people who are sensitive to its effects.
(6Trusted Source).
Additionally, yeast extract is relatively high in sodium, with about 400 milligrams in each
teaspoon (8 grams) (57Trusted Source).
Reducing sodium intake has been shown to help decrease blood pressure, especially in people
who have high blood pressure (58Trusted Source).
However, most foods only contain a small amount of added yeast extract, so the glutamate and
sodium in yeast extract are unlikely to cause much of a problem for most people.
As of 2017, yeast extract is still recognized as safe by the Food and Drug Administration (59).
If you do experience negative effects, consider limiting your intake of processed foods with yeast
extract and adding more fresh, whole foods to your diet.
Summary
Yeast extract is high in sodium and contains glutamate, which may trigger symptoms in some
people. Yet because only small amounts of yeast extract are added to foods, it’s unlikely to cause
problems for most people.
The Bottom Line

While certain food additives have been linked to some pretty scary side effects, there are plenty
of others that can be safely consumed as part of a healthy diet.
Start reading the ingredient labels when grocery shopping to take control of your diet and
determine what’s really being added to your favorite foods.
Additionally, try cutting back on processed and packaged foods and incorporating more fresh
ingredients into your diet to minimize your intake of food additives.
Food additives may be natural or synthetic. For example, vitamin C is a natural

preservative. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are
synthetic preservatives. To ensure your safety, both the natural and synthetic food
additives used in the United States come only from the group of substances known as the
generally recognized as safe (GRAS) list.
All additives on the GRAS list
Are approved by the Food and Drug Administration (FDA), meaning that agency is
satisfied that the additive is safe and effective
Must be used only in specifically limited amounts
Must be used to satisfy a specific need in food products, such as protection against
molds
Must be effective, meaning that they must actually maintain freshness and safety
Must be listed accurately on the label
Nutrient additives
Vitamin D, which is added to virtually all milk sold in the United States, is one example
of a clearly beneficial food additive. Most U.S. bread and grain products are fortified
with added B vitamins, plus iron and other essential minerals to replace what’s lost when
whole grains are milled into white flour for white bread. Some people say that people
would be better off simply sticking to whole grains, but adding vitamins and minerals to
white flours enhances a product that many people prefer.
-Some nutrients are also useful preservatives. For example, vitamin C is an antioxidant
that slows food spoilage and prevents destructive chemical reactions, which is why
American food packagers must add a form of vitamin C (isoascorbic acid or sodium
ascorbate) to bacon and other luncheon meats to prevent the formation of potentially
cancer-causing compounds.
Color additives
Colors, flavoring agents, and flavor enhancers make food look and taste better. Like other food
additives, these three may be either natural or synthetic.
Natural colors
One good example of a natural coloring agent is beta carotene, the yellow pigment extracted
from many fruits and vegetables and used to turn naturally white margarine to buttery yellow.
Some other natural coloring agents are annatto, a yellow-to-pink pigment from a tropical tree;
chlorophyll, the green pigment in green plants; carmine, a reddish extract of cochineal (a
pigment from crushed beetles); saffron, a yellow herb; and turmeric, a yellow spice.
Synthetic colors
An example of a synthetic coloring agent is FD&C Blue No. 1, a bright blue pigment made from
coal tar and used in soft drinks, gelatin, hair dyes, and face powders, among other things.
And, yes, as scientists have discovered more about the effects of coal-tar dyes, including the fact
that some are carcinogenic, many of these coloring agents have been banned from use in food in
one country or another but are still allowed in cosmetics.
Flavor additives
Every cook worth his or her spice cabinet knows about natural flavor ingredients, especially salt,
sugar, vinegar, wine, and fruit juices.
Artificial flavoring agents reproduce natural flavors. For example, a teaspoon of fresh lemon
juice in the batter lends cheesecake a certain je ne sais quoi (French for “I don’t know what” — a
little something special), but artificial lemon flavoring works just as well. You can sweeten your
morning coffee with natural sugar or with the artificial sweetener saccharin.
Flavor enhancers are a slightly different kettle of fish. They intensify a food’s natural flavor
instead of adding a new one. The best-known flavor enhancer is monosodium glutamate (MSG),
widely used in Asian foods.
Although it improves flavor, MSG may also trigger short-term, generally mild reactions, such as
headaches, flushing, sweating, facial numbness and tingling, and rapid heartbeat in people
sensitive to the seasoning.
COCKTAIL
- is a mixed drink made up of base liquor, a modifying ingredients and a mixer presented with a
garnish.
ELEMENTS OF COCKTAIL
1. Base Liquor - it determines the type of cocktail. It consists of single spirituous liquor or a
combination of wines, liqueurs or aromatic wines.
2. MODIFIER - it gives flavor and smell to the cocktail Ex: Grenadine syrup, almond extract,
Tabasco, Worcestershire sauce, Angostura bitters, mint, Gomme syrup
3. MIXER - it neutralizes the sharpness in the base liquor and perking up the drink itself. Also
called as fillers. Ex: Tonic water, sodas, colas, fresh fruit juice, ginger ale…
CLASSIFICATIONS OF COCKTAILS
1. INTERNATIONAL COCKTAIL
- are cocktails that are recognized Worldwide. Ex: French75, Moscow Mule, Zombie, Long
Island Iced Tea.
2. Tropical Cocktail
- are cocktails that are heavily blended with fresh fruits. Ex: Mai tai, Pina Colada, Daiquiri,
Tequila sunrise.
3. CLASSIC COCKTAIL
- are cocktails named after a person or places. Ex: margarita, manhattan, rob boy, white russian
4. SHOOTER
- Cocktails with a combination of two or more liqueurs. It should be served flaming and drunk
in one gulp.
5. MOCKTAILS
- non alcoholic drinks. EX: four season, Shirley Temple, orange squash, lemon squash…
TYPES OF COCKTAILS ADES
- Served tall with ice and garnish with slices of fruits. Mainly made with sweetened lemon or
lime juice and a variety of liquors and filled with plain soda water.
• BUCKS - made with an ounce of liquor and lemon juice plus ginger ale and topped with a twist
of lemon.
• COBBLERS - tall drinks generally served in a large goblet fills with two-thirds shaved ice
heavily flavored fruit juices and liquor, decorated with fresh fruit and a spring of mint. Served
with a straw or stirrer.
• COOLERS - a tall, hot weather drink made with different types of liquor, flavoring, cracked
ice, carbonated beverage and fruit rinds.
• DAISIES - large cocktails made of liquor, grenadine of any other cordial with lemon or lime
juice. Shaken with ice and served in an old fashioned glass or champagne glass over ice cubes
decorated with cherry fruit.
• FIZZ - an effervescent drink, popular drink for the late morning and afternoon. From liquor,
lemon juices and syrup.
• FIX or LOWBALL - Drinks pit in an small tumbler , with lots of ice..
• FLIP - a drink made with liquor and sugar mixed with an egg and spices. This was originally a
hot drink. Today, however, Flips are served cold. Shaken well and strained into stemmed glasses,
sprinkled with grated nutmeg. An eggnog and Fizz combination.
• HIGHBALL - a tall drink. Any liquor served with ice in tall glass with soda carbonate mixers
such as soda and tonic, ginger ale, etc.
-HALF & HALF - any mixture of low fermented malt beverages. Generally half beer and half
ale. Or half beer and half porter or stout.
• JULEP - a mixed drink with fresh mint, bourbon and rye whisky, sugar and crushed ice served
in a frosted glass. Refreshing drinks ideally prepared with fresh mint. If you cannot obtain fresh
mint, add 2 teaspoons of mint liqueur or mint cordial to the glass instead.
• PUNCH - a drink usually mixed in a bowl in large quantity and served from the buffet cups or
glasses. A punch may also mixed and served in individual glasses. Care should b taken to mix
ingredients such a way that neither the sweet, the bitter, the spirits or liquor is more apparent
than another. Served cold.
• POSSET - a drink of hot milk with egg, ale wine, and flavored honey and spices. An old British
drink from which the eggnog was derived.
• POUSSE CAFÉ - made from several cordials and liqueurs in series so that one floats atop
another. Each has a different color and weight to permit floating.
• SANGAREES - made with whisky, gin, rum or brandy with port wine floated on top pr with
wine, ale, porter or stout. Slightly sweet long drinks served cold in a highball glass or warm in
punch glass. In addition to alcohol, they always contain sugar, hot or cold water and a trace of
grated nutmeg.
• SLING - made like sangarees with the addition of lemon juice and a twist or lemon peel.
Served in an old fashioned glass.
• SMASH - Small julep. Served in an old fashioned glass. Made with muddled sugar, ice cubes,
whisky, gin, rum or brandy and soda. Garnish with springs of mint and fruit.
Garnishes are very important for your mixed drinks. They make your drink look more
presentable and they also add more flavor”
Main Cocktail Garnishes
-There are six main cocktail garnishes.
-They are Maraschino cherries, stuffed olives, limes wedges, lemons wedges, orange slices and
whipped cream. Every bar should have at least these garnishes.
-Apple Apple Slices: Cut an apple in half. Then, cut each half into slices about 1/8 inch thick.
Make a diagonal cut to the apple slice so it can be placed in a martini glass. Cut the apple slices
right before serving the drinks.
- Banana -Banana Slices: Cut through the peel from the middle of the banana. Make banana
slices about 1/4 inch thick.
- Berries - It could be raspberries, blueberries, blackberries or other berries. Insert a cocktail stick
into the berries and place it on top of the drink.
- Candy -Candy is a great garnish. There is a wide variety of candy that can be used as garnish.
-Celery -Wash the celery with water only and cut the leaves and the base to make celery sticks.
-Chocolate -A piece of chocolate or shaved chocolate may be used for garish.
-Pineapple -Pineapple Wedges: Cut the top and bottom of the pineapple. Then cut the pineapple
in half from one end to the other. Cut one half in half from one end to the other. Remove the core
section of the pineapple. Finally, cut wedges.
- Strawberries - Wash strawberries with water only. If the strawberries are big, cut them in half.
Just push the strawberry onto the rim of the glass.
especially common during Mardi Gras and Carnival
In the drink
On the rim, Flag in the drink, Twisting, Sprinkle, Squeeze and drop,. Combination.
Liquid Measurements
Cocktail
A cocktail is an alcoholic mixed drink, which is either a combination of spirits, or one or more
spirits mixed with other ingredients such as fruit juice, flavored syrup, or cream. There are
various types of cocktails, based on the number and kind of ingredients added. The origins of the
cocktail are debated.
THREE ELEMENTS OF COCKTAIL

Base liquor –it determines the type of cocktail. It consists of single spirituous liquor or a
combination of wines, liqueurs or aromatic wines.
Modifier- it gives flavor and smell to the cocktail. Ex. Grenadine Syrup, Almont Extract,
Tabasco, Worcestershire Sauce, Angostura bitters, Mint, Gomme Syrup, Cream, Honey, Milk
Mixer- It neutralizes the sharpness in the base liquor and perking up the drink itself. Also called
as fillers. Ex. Tonic Water, Sodas, Colas, Fresh Fruit Juice, Ginger Ale, Lemonade, Tomato
Juice
Classic Cocktail – are cocktails named after a person or places Ex: Margarita, Manhattan, Rob
Roy, White Russian Shooter – Cocktails with a combination of two or more liqueurs. It should
be served flaming and drunk in one gulp. Ex. B52, Orgasm, Slippery Nipple Mocktails –non-
alcoholic drinks Ex: Four Season, Shirley Temple, Orange Squash, Lemon Squash
CATEGORIES OF COCKTAILS
PRE-DINNER DRINKS
They are drinks served prior to a meal intended to stimulate appetite. They are also called
aperitif. Any drink that contains gin, vermouth or Campari, wines, sparkling wines, straight
liquor mixed with soft drinks or water and cocktails are good choices of pre-dinner drinks such
as Martini, Rob Roy or Scotch Manhattan, Gimlet, Gin and, Negroni, Campari Cocktail. It is
important to remember aperitifs are served without straws
AFTER DINNER DRINKS or DIGESTIF
These are drink served after a meal, as the term implies. They are usually sweet and are intended
to round off the meal. And there are types of after dinner drinks
TYPES OF AFTER- DINNER DRINKS
Liqueurs - Also known as cordials, liqueurs are sweetened spirits flavored with ingredients such
as seeds, fruits, herbs, flowers, nuts, spices and even roots, barks and leaves. The flavor is either
added during the distillation process, infused (flavorings are steeped in hot water and mixed with
the alcohol based, macerated (flavors are steeped directly in the alcohol base), or percolated (the
base itself is dipped through the flavoring agents just as you would with coffee)
Distilled Spirits - Flavorful single-malt whiskeys, fine rums or aged tequila all go down easy on
their own after dinner or in cocktails. Brandies, Cognacs and Armagnac are other popular
choices. Calvados, the traditional Normandy brandy made from apples has been enjoyed as a
digestif even between courses since ancient times.
Wines - A small glass of sweet or fortified wines such as Port, Sherry or Madeira can also finish
off a meal nicely. Coffee Drinks - After dinner drinks can be served alongside coffee- or the two
can be happily combined for a caffeinated “cocktail”. A simple shot of rum or whisky in a mug
of freshly brewed coffee is more than enough to satisfy fans of less sweet drinks, but you can
also think adding Baileys, Grand Marnier or Amaretto along with a topping of whipped cream
Cocktails - A Grasshopper, Brandy Alexander or a Black Russian with Kahlua and Vodka all
combine liqueurs that are traditionally served after dinner to create new flavor combinations
LONG DRINKS
A long drink or tall drink is an alcoholic mixed drink with a relatively large volume (between 5 -
9 fluid ounces). It's the classic name for all mixed drinks that consist of more than 5 ounces of
liquid. This terminology had fallen out of favor over the last decade or two, but is now enjoying
a revival. Typically, a long drink will have lots of ice and mixer, perfect for warmer days, as
opposed to a short drink.
FANCY DRINKS They are imaginative drinks that do not fit into any category of alcoholic
mixed drink or cocktail and for which there are no basic recipes. The sole stipulation is that they
should contain a maximum of 2 ounces of alcohol and taste good. Pick-me-ups come under the
category of fancy drinks. They are usually heavily seasoned and are popular hangover cures. One
of the most known is the Bloody Mary.
ALCOHOLIC AND NON-ALCOHOLIC INGREDIENTS OF COCKTAILS AND

SUBSTITUTES:
ALMOND LIQUEUR- Amaretto

ANGOSTURA BITTERS- Made from a secret blend of rare tropical herbs and spices. It is said
to contain 40 ingredients and was developed by Surgeon General Dr. J. Siegart who spent 4 years
devising the recipe that would improve the appetite and well being of his troops.
BITTERS- Are made from herbs and/or fruits. The most common bitters is Angostura bitters.
CHERRY JUICE- Grenadine.
CINNAMON- A dried inner bark of tropical Asian tree in the genus cinnamon.
GINGER ALE- Ginger flavored carbonated soft drinks .
GRENADINE SYRUP- Strong red syrup made with redcurrants and pomegranate. It acts as a
coloring and sweetener.
LEMONADE/ LEMON SODA- A carbonated
HALF AND HALF- Equal amount of fresh milk and all purpose cream.
HERB LIQEUER- Galliano
LIQEUERS or CORDIALS- They are neutral spirits made by adding herbs, flowers, juices or
fruits used as flavoring or coloring to the cocktail.
MARASCHINO CHERRIES- A sugar syrup coated cherry, dyed red and flavored with
almond.
NUTMEG- A spice, seed of fruit produced by the Myristica fragrance tree.
ORANGE LIQEUER- Triple Sec, Curacao, Grand Marnier, or Cointreau PRES- Equal amount
of ginger ale + club soda or soda water
PIÑA COLADA- Rum + piña mix
PIÑA MIX- Equal amount of pineapple juice and coconut milk
GOMMESYRUP or SUGAR SYRUP- 1 part boiling water + 1 part sugar.
SODA- Tonic water, soda water, soft drinks (Sprite/7-up)
SPIRITS or LIQUOR- These are used as a base for cocktail mixing such as Gin, Vodka,
Tequila, Rum, Brandy and Whisky.
SWEET AND SOUR or SOUR MIX- Equal amount of lemon juice and simple syrup.
TABASCO SAUCE- A fiery pepper flavored sauce made from fully aged red peppers, salt and
distilled natural vinegar.
TONIC WATER- Fruit flavored carbonated water made with fruit extracts, sugar and quinine (
a bitter taste in the tonic water)
WINES- such as table wines, Sweet & Dry Vermouth and Campari.
WORCESTERSHIRE SAUCE- A dark seasoned sauce containing soy sauce, garlic, onion,
molasses and lime amongst other various ingredients.
COMMON EDIBLE GARNISHES USED IN COCKTAIL:

1. Orange
2. Pineapple
3. Cherry
4. Lime
5. Lemon
6. Olives
7. Orchid
8. Apple
COMMON INEDIBLE GARNISHES USED IN COCKTAIL:

Plastic Animals(attached to the rim of the glass) Bead necklaces Candles Cocktail umbrellas
paper Drinking straws Fire (see Flaming beverage) Flags Plastic Swords Sparklers Swizzle sticks
Other decorations .
QUALITY GUIDELINES FOR GARNISHES:
1.Always wash fruit in cold water before cutting.
2.Always use a cutting board.
3.Use a clean sharp knife.
4.Always store garnishes refrigerated and covered.
5.Never put old garnishes on top of new garnishes
6.When storing garnishes which have been in production, rinse them with soda and refrigerate
7.Olives and cocktail onions should be stored in their own juice.
Cocktail garnishes are decorative ornaments that add character or style to a mixed drink, most
notably to cocktails. A large variety of cocktail garnishes are used. Many rum-based cocktails,
especially those with fruit flavors, tend to be decorated with tropical-themed garnishes or slices
of fruit. Tequila-based drinks favor limes and other citrus fruits. Gin- and vodka-based drinks
tend toward garnishes with a more dignified flair (olives, onions, or possibly a citrus twist or a
single maraschino cherry), unless they are variations of a fruity rum-based drink. Whiskey- and
brandy-based drinks tend toward minimal garnishment, if any.
PROCEDURES ON HOW TO MAKE ORANGE GARNISH:

Materials to be needed: -Bar knife, cutting board, garnish tray, canelle knife, zester, fresh orange
fruit.
Slice -Wash oranges thoroughly. -Cut oranges in half crosswise. -Cut 6 mm thick slices
crosswise from each of the orange halves.
Half-moon -Same procedure on number 1. -Cut orange slices in half again to form half moon
shaped slices. -Make a small cut in the middle of the half moon. -Place it on the rim of the glass.
Twists -Start with a half moon orange slice. -Make cuts in the slice from center out to edge and
barely through the skin. -Twist each cut end in opposite directions to form an orange twist. -
Serve on the side of a glass or in it.
Cartwheels -Wash oranges thoroughly. -Before cutting the orange into slices cut notches
lengthwise using a zesting tool. -Hold the orange in one hand and pull the zesting tool from one
end to the other, cutting a notch in the skin. -Continue to cut lengthwise notches from the rest of
the orange with 4 mm (approx.) spacing. -Cut the notched orange into slices and display on the
rim of the glass.
Zest- Orange zest is the peel of the orange except the white part. -Use a knife or vegetable
peeler to carefully peel only the orange part off. -Either finely chop or slice or squeeze to bring
the orange oils over the drink before placing it in. -Use strips of peel and carefully tie each strip
into a knot. 6. Wedge -Wash oranges thoroughly. -Cut off the ends of the orange. -Slice orange
lengthwise into 6 or 8 wedges. -Cut a slit in the middle so you can place it on the
Flamed Zest Very simple procedure that imparts a very aromatic citrus flavor to your drinks
making a good use of the orange zest in cocktails. -Take the zest with one hand and the lighted
match with the other. -Spray the oils of the zest onto the drink while you put the fire close to it,
you will see little sparks, literally. -Drop the zest in for better flavor.
Spiral -To make a spiral of citrus peel, use a pare or vegetable peeler to cut away the skin,
working in a circular motion. -Take care not to cut into the bitter pith. -You can also use a zester
to get a fine, long zest and then twirl it around a stirrer, that way the zest will take the spiral
shape, once you release it.
PROCEDURES ON HOW TO MAKE PINEAPPLE GARNISH:
Material to be needed: -Bar knife, cutting board, garnish tray, fresh pineapple fruit. 1.Whole
pineapple -Remove the crown by cutting it by knife. -remove the flesh by starting on the middle
and not damaging the outside of the pineapple.
Slices /Rings -Remove the plume by cutting it at the crown with knife. -Begin slicing the
pineapple at the end where the plume was removed. -Continue to cut the pineapple into
approximately 1 1/2 cm thick slices. -Cut slices to the end of the pineapple. -After rings have
been sliced, use a small knife to cut around the outside of the slices to remove the rind. -Remove
any "eyes" from the edge that remain after trimming off the rind. -To core the pineapple, use a
knife to cut around the hard center core of the pineapple. -Remove the core of the pineapple to
produce the pineapple ring. The core can also be cut out by using a corer, a small cookie cutter,
or a donut hole cutter.
Wedges Remove the plume by cutting it at the crown with a sharp knife. -Begin slicing the
pineapple at the end where the plume was removed. -Continue to cut the pineapple into
approximately 1 1/2 cm thick slices. -Cut slices in triangle to obtain the wedges. -Cut a slit and
use it to garnish the glass.
PROCEDURES ON HOW TO MAKE APPLE GARNISH:

Materials to be needed: Bar knife, cutting board, garnish tray, corer, and fresh apple fruit. 1.
Slice -Cut whole apple, crosswise. -Remove the core using a corer.
Apple Wedge -Wash, dry and cut lengthwise. Cut crosswise about ¼ inch . -3. Apple Zest -Peel
apple by using a sharp knife or a peeler. 4. Cubed Apple -Using a sharp chef's knife, made
straight cuts on thick slices of apples and gets cubed apples.
CHERRY GARNISH Many different types of cherries can be used for garnishing cocktails. -
Cherries are speared onto orange slices, pineapples, limes, and lemons. This type of decoration is
called “flag” in the cocktails world. The most common are: Maraschino Cherries, Red Cherries,
Yellow Cherries, and Green Cherries. -If you choose for the fresh cherries such as
Maraschino, you must always pick the fresh red cherries with stalks. Although they add little
flavor when dropped into a drink, they add bright colors to a drink, it is better to get them with
the stem attached so that the drinkers can eat it as well. -If your choices are canned cherries, use
a paper towel to dry them before placing them over the drink, sometimes the syrup contained in
them could ruin the esthetics of your
PROCEDURES ON HOW TO MAKE LIME GARNISH:
Lime is a very popular fruit for garnishing cocktails. It can be used in a great variety of shapes to
add color and a hint of flavor to the finished cocktail. -Choose limes that are ripe and have no
bruises on the skin. -The lime piece is used to moisten the rim of the glasses in drinks such as
Margarita or Side Car so that the salt or sugar will adhere to the rim of the glass.
SLICE -Lime slices are also called wheels. It is ideal for garnishing cocktails for their great
look. -Cut the lime crosswise into 1/8 to 1/4 inch thick slices. This cut will create a slice in the
middle of the lime wheel. The purpose of this is so that you can easily slide it onto the rim of the
glass without juice squirting everywhere or ruining the look of the garnish. -Make a small cut in
the middle of each slice, beginning near the center, cutting outward through
WEDGES Lime wedges are very suitable garnish for long drinks served in highball glasses and
other drinks. The thicker pulp of the wedge gives the drinker the option to squeeze more lime
juice into the drink to add a consistent lime flavor. -Wash the lime -Cut ends off just to the pulp -
Set lime upright on the cutting board -Slice lime completely in half lengthwise -This cut will
create a slice in the middle of the lime wedge. The purpose of this is so that you can easily slide
it onto the rim of the glass without juice squirting everywhere or ruining the look of the garnish.
-Cut half way into the pulp lengthwise, but not down to the rind. Take care at the edges not to cut
into the rind as they are not as thick as the middle of the lime. -To finish off the lime wedge
simply cut each half into sections. You can usually get 3-4 wedges from each half depending on
the size of the lime. -Turn the lime over so that it lays flat. -Slice wedges into 1/4 to 1/2 inch
pieces.
HALF MOON -Cut slices into half again to create half moons of lime. -Make a small cut in the
middle starting in the center towards the rind of each half -moon lime and place on the glass. 4.
SPIRAL -To make a spiral of lime peel, use a parer or vegetable peeler to cut away the skin,
working in a circular motion. -Take care not to cut into the bitter pith.
TWIST OF LIME PEEL -Cut a thin slice of lime peel, using a knife scrape off the pith; run the
twist around the lip of the glass. -Twist it over the drink to release the oils and drop it in. ZEST
Lime zest is the peel of the lime obtained by using knife or vegetable peeler to carefully peel
only the lime part off. -Finely chop or slice or squeeze to bring the lime oils over the drink before
placing it in it or you can use strips of peel and carefully tie each strip into a knot.
Lemon can be used as equal as oranges and limes. All depends on what they ask you in the
recipe or what you consider it is appropriate. - Cut off the ends of the lemon and then slice the
fruit lengthways into 6 or 8 wedges, preferably with a slit in the middle so you can place the
garnish on, not in, the glass. Wedges not only look nice but they're functional too: by squeezing
the wedges, guests can easily add extra lemon to their drink without getting their hands covered
in juice or pulp.
LEMON ZEST TWIST -Cut a thin slice of lemon peel using a knife scrape off the pith; run the
twist around the lip of the glass. -Twist it over the drink to release the oils and drop it in. -You
may also flame the oils when they are squeezed out of the zest for getting more flavor and make
it more attractive.
LEMON GARNISH
Green olives are famous for being the garnish of traditional Martinis. -It is recommended to
serve olives without fillings such as red pepper, onion or almonds. -Olives are served skewered
on a pick and placed in the drink. -Use black olives only when drink specifically calls to use it.
OLIVES JEWEL -It is a common term for a decoration made with olives or onion in dirty
martinis and cosmopolitans. -It can also be applied for maraschino cherries, berries or small
vegetables skewed on toothpick, stirrer or swizzle. OLIVE GARNISH
BANANA GARNISH Yellow, firm, and sweet bananas for this purpose, slice it with or without
peel. Banana Slice Banana Wheel
MELON GARNISH Fresh and delicious melon can be cut in many different ways and
presented as garnish at any cocktail requiring of this fruit. melon ball melon wedge melon slice
CUCUMBER GARNISH Cucumber half-moon -Wash a fresh cucumber very well, dry it with a
towel paper, and cut cross lengthwise. Then slice and you'll get a half-moon shaped cucumber.
Cucumber Slice -Wash, dry and slice. Cucumber Spear -Cut lengthwise and cut into
strips/Julienne.
Liquid Measurements
0.5 ml = ⅛ teaspoon
1 ml = ¼ teaspoon
2 ml = ½ teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
25 ml = 2 tablespoons
50 ml = 2 fluid ounces = ¼ cup
75 ml = 3 fluid ounces = ⅓ cup
125 ml = 4 fluid ounces = ½ cup
150 ml = 5 fluid ounces = ⅔ cup
175 ml = 6 fluid ounces = ¾ cup
250 ml = 8 fluid ounces = 1 cup
500 ml = 1 pint = 2 cups
1 liter = 1 quart = 2 pints = 4 cups
3 teaspoons = 1 tablespoon
4 tablespoons = ¼ cup
5 tablespoons + 1 teaspoon = ⅓ cup
8 tablespoons = ½ cup
10 tablespoons + 2 teaspoons = ⅔ cup
12 tablespoons = ¾ cup
16 tablespoons = 1 cup
1 tablespoon = ½ fluid ounce

1 cup = ½ pint= 8 fluid ounces
2 cups = 1 pint = 16 fluid ounces
4 cups = 2 pints = 1 quart = 32 fluid ounces
16 cups = 4 pints = 1 gallon = 128 fluid ounces
Cocktail
A cocktail is an alcoholic mixed drink, which is either a combination of spirits, or one or more
spirits mixed with other ingredients such as fruit juice, flavored syrup, or cream. There are
various types of cocktails, based on the number and kind of ingredients added. The origins of
the cocktail are debated.
A cocktail is a kind of drink in which multiple ingredients are mixed, usually including at least
one fruit juice and one hard liquor, although virgin (i.e. nonalocholic) cocktails also exist.
A mixed drink is any drink that contains an alcoholic beverage as an ingredient. The definition
of a cocktail is an iced drink made with wine or distilled spirits, and a variety of other flavoring
ingredients. Some of the more well known cocktails are an Old Fashioned, a Cosmopolitan, a
Martini, or Margarita. There are as many types of cocktails with many different names and
new ones made up every day.
Based Cocktails You Need to Make
Italian Paloma- This high-acid, citrus-driven drink is a gorgeous alternative to your classic
Margarita. Garnish with a grapefruit twist for an extra pop of color!
Blood Orange Tequila Mint Fizz- Nothing pairs as perfectly with warm spring weather as
tangy citrus, tart cranberry, and fresh mint! Whip up a few of these for your at-home happy
hour to instantly become your friends’ favorite host.
Raspberry, Lime, & Tequila Cocktail- Sweet raspberries and honey are perfectly
balanced by the tangy lime juice and tequila in this cocktail. The mint component adds a
super refreshing touch!
Fresh Mango Margarita Frosty- This frozen slushy take on a classic Margarita has our
mouths watering just looking at the pictures! Plus, the sweet, refreshing mango flavor is perfect
on a hotter spring day.
Tequila, Beet, and Orange Cocktail
Boozy Watermelon Coconut Refresher- Nothing conveys warm weather like coconut and
watermelon! Meshing our two favorite summer flavors together is our preferred way to
quench our thirst on warmer-weather days.
Tequila Cobbler- Tequila, berries, and agave… it doesn’t get much simpler than that!
Adding mint to cocktails is a safe way to bring an extra layer of flavor and refreshment to the
concoction.
Prickly Pear Margarita
The Modifying Agent -"It is this ingredient, in combination with the base of spiritous liquor,
which characterizes the cocktail... The flavor of the modifier itself should never predominate
but should always remains submerged." All good, right? But then Embury divides modifiers
into Aromatics (fortified wines and bitters), Fruit Juices, and Smoothing Agents (sugar, cream,
eggs, etc.)
Special Flavoring and Coloring Agents (liqueurs and fruit syrups).
Dress Up Your Drinks
Reinvent your favorite cocktails with these 10 unique garnish ideas, including infused-salt rims,
edible stir sticks and candied fruit.
Infused Salt
Dress up your margaritas by rimming them with a custom-flavored salt. Use a food processor
or mortar and pestle to grind coarse salt with complementary herbs or citrus zest.
Herbed Ice Cubes
Freezing garnishes in ice works particularly well in a large or spherical ice mold, but regular ice
molds are fine, too. Use the herbs or citrus that would traditionally appear in the drink you're
serving.
Edible Stir Sticks
Thread sprigs of hardy herbs (like rosemary or thyme) through cranberries, blueberries,
raspberries or other spear-able fruit for a garnish that's both striking and delicious.
Spice Sachet
Perfect for a glass of hot spiced cider. Wrap up a couple of complementary spices, like cloves
and allspice, in a small square of cheesecloth, tie with string and clip to the side of your drink.
Flavored Ice Cubes
Let your ice do triple duty: keep things cold, look pretty and add flavor as it melts into your
cocktail. Freeze different colored juices or sodas for a fun effect.
Scored Citrus Peel
Lightly score the outside of your citrus peel in a crosshatch pattern before peeling. The pattern
will be pretty and functional — scoring it will help release the essential oils, which will flavor
your drink. Use a sharp paring knife for the best results.
Boozy Fruit
Make your own maraschino cherries or other boozy fruit sans food coloring. Just soak your fruit
in the liqueur of your choosing until you're satisfied with its flavor.
Candied Fruits
Candied citrus wheels, ginger and even vegetables like fennel make interesting and delicious
additions to your drinks. Run them through a toothpick to rest on top of your glass, or place a
few at the bottom to soak up the alcohol for a rewarding treat.
Cucumber Strips
Long, thin strips of cucumber can be threaded onto a stir stick for a wavy, elegant and
effortless decoration that lends refreshing notes to your drink. A mandoline or vegetable peeler
will make this a cinch.
Liquid Measurements
1 teaspoon 1/3 tablespoon 5 ml
1 tablespoon 1/2 fluid ounce 3 teaspoons 15 ml 15 cc
2
1 fluid ounce 1/8 cup, 6 teaspoons 30 ml, 30 cc
tablespoons
1/4 cup 2 fluid ounces 4 tablespoons 59 ml
1/3 cup 2 2/3 fluid ounces 5 tablespoons & 1 teaspoon 79 ml
10 tablespoons & 2
2/3 cup 5 1/3 fluid ounces 158 ml
teaspoons
1 cup 8 fluid ounces/ 1/2 pint 16 tablespoons 237 ml
2 cups 16 fluid ounces/ 1 pint 32 tablespoons 473 ml
4 cups 32 fluid ounces 1 quart 946 ml
1 pint 16 fluid ounces/ 1 pint 32 tablespoons 473 ml
946 ml 0.946
2 pints 32 fluid ounces 1 quart
liters
1 gallon/ 128 fluid

8 pints 4 quarts 3785 ml 3.78 liters
ounces
1 gallon/128 fluid 3785 ml 3.78

4 quarts 1 gallon
ounces liters
1 liter 1.057 quarts 1000 ml
3785 ml 3.78
1 gallon 4 quarts 128 fluid ounces
liters
Cocktail
A cocktail is an alcoholic mixed drink, which is either a combination of
spirits, or one or more spirits mixed with other ingredients such as fruit
juice, flavored syrup, or cream. There are various types of cocktails,
based on the number and kind of ingredients added. The origins of the
cocktail are debated.
COMMON EDIBLE GARNISHES USED IN COCKTAIL:

1. Orange
2. Pineapple
3. Cherry
4. Lime
5. Lemon
6. Olives
7. Orchid
8. Apple
COMMON INEDIBLE GARNISHES USED IN COCKTAIL:

Plastic Animals(attached to the rim of the glass) Bead necklaces Candles
Cocktail umbrellas paper Drinking straws Fire (see Flaming beverage)
Flags Plastic Swords Sparklers Swizzle sticks Other decorations .
QUALITY GUIDELINES FOR GARNISHES:
1.Always wash fruit in cold water before cutting.
2.Always use a cutting board.
3.Use a clean sharp knife.
4.Always store garnishes refrigerated and covered.
5.Never put old garnishes on top of new garnishes
6.When storing garnishes which have been in production, rinse them
with soda and refrigerate 7.Olives and cocktail onions should be stored in
their own juice.
Cocktail garnishes are decorative ornaments that add character or style

to a mixed drink, most notably to cocktails. A large variety of cocktail
garnishes are used. Many rum-based cocktails, especially those with fruit
flavors, tend to be decorated with tropical-themed garnishes or slices of
fruit. Tequila-based drinks favor limes and other citrus fruits. Gin- and
vodka-based drinks tend toward garnishes with a more dignified flair
(olives, onions, or possibly a citrus twist or a single maraschino cherry),
unless they are variations of a fruity rum-based drink. Whiskey- and
brandy-based drinks tend toward minimal garnishment, if any.
PROCEDURES ON HOW TO MAKE ORANGE GARNISH:

Materials to be needed: -Bar knife, cutting board, garnish tray, canelle
knife, zester, fresh orange fruit.
Slice -Wash oranges thoroughly. -Cut oranges in half crosswise. -Cut 6
mm thick slices crosswise from each of the orange halves.
Half-moon -Same procedure on number 1. -Cut orange slices in half
again to form half moon shaped slices. -Make a small cut in the middle of
the half moon. -Place it on the rim of the glass. Twists -Start with a half
moon orange slice. -Make cuts in the slice from center out to edge and
barely through the skin. -Twist each cut end in opposite directions to
form an orange twist. -Serve on the side of a glass or in it.
Cartwheels -Wash oranges thoroughly. -Before cutting the orange into
slices cut notches lengthwise using a zesting tool. -Hold the orange in one
hand and pull the zesting tool from one end to the other, cutting a notch
in the skin. -Continue to cut lengthwise notches from the rest of the
orange with 4 mm (approx.) spacing. -Cut the notched orange into slices
and display on the rim of the glass.
Zest- Orange zest is the peel of the orange except the white part. -Use a
knife or vegetable peeler to carefully peel only the orange part off. -
Either finely chop or slice or squeeze to bring the orange oils over the
drink before placing it in. -Use strips of peel and carefully tie each strip
into a knot. 6. Wedge -Wash oranges thoroughly. -Cut off the ends of the
orange. -Slice orange lengthwise into 6 or 8 wedges. -Cut a slit in the
middle so you can place it on the
Flamed Zest Very simple procedure that imparts a very aromatic citrus
flavor to your drinks making a good use of the orange zest in cocktails. -
Take the zest with one hand and the lighted match with the other. -Spray
the oils of the zest onto the drink while you put the fire close to it, you
will see little sparks, literally. -Drop the zest in for better flavor.
Spiral -To make a spiral of citrus peel, use a pare or vegetable peeler to
cut away the skin, working in a circular motion. -Take care not to cut
into the bitter pith. -You can also use a zester to get a fine, long zest and
then twirl it around a stirrer.
Main Cocktail Garnishes

-There are six main cocktail garnishes.
-They are Maraschino cherries, stuffed olives, limes wedges, lemons

wedges, orange slices and whipped cream. Every bar should have at least
these garnishes.
-Apple Apple Slices: Cut an apple in half. Then, cut each half into slices
about 1/8 inch thick. Make a diagonal cut to the apple slice so it can be
placed in a martini glass. Cut the apple slices right before serving the
drinks.
- Banana -Banana Slices: Cut through the peel from the middle of the
banana. Make banana slices about 1/4 inch thick.
- Berries - It could be raspberries, blueberries, blackberries or other
berries. Insert a cocktail stick into the berries and place it on top of the
drink.
- Candy -Candy is a great garnish. There is a wide variety of candy that
can be used as garnish.
-Celery -Wash the celery with water only and cut the leaves and the
base to make celery sticks. -Chocolate -A piece of chocolate or shaved
chocolate may be used for garish.
-Pineapple -Pineapple Wedges: Cut the top and bottom of the pineapple.
Then cut the pineapple in half from one end to the other. Cut one half in
half from one end to the other. Remove the core section of the pineapple.
Finally, cut wedges.
- Strawberries - Wash strawberries with water only. If the strawberries
are big, cut them in half. Just push the strawberry onto the rim of the
glass.
especially common during Mardi Gras and Carnival.
Non-Alcoholic beverage
is sold and consumes by human according to their needs and
requirement, and no any bar law can rest...
Sodas, juices and sparkling cider contain little or no alcohol. However,
non-alcoholic beer and non-alcoholic wine undergo...
TYPES OF NON-ALCOHOLIC BEVERAGES
COFFEE -Coffee is a brewed beverage prepared from the roasted seeds of
several species of an evergreen shrub of the genus...
FRUIT AND VEGETABLE JUICES -Fruit juice is a natural product that
contains few or no additives. Citrus products such as o...
FRUIT AND VEGETABLE JUICES -Early storage of fruit juices was
labor-intensive, requiring the crushing of the fruits and t...
TYPES OF FRUIT BASED DRINK -Fruit juice Largely regulated
throughout the world; ‘juice’is often protected to be used for ...
Fruit syrups 1 fruit crushed into puree and left to ferment and then
heated with sugar to create syrup. Fruit juice co...
TEA -Tea is an aromatic beverage commonly prepared by pouring hot or
boiling water over cured leaves of the tea plant, Ca...
Tea leaves can be processed in different ways resulting in a drink which
appears and tastes different. Chinese yellow and ...
MILK - Regarded as one of the "original" drinks, milk is the primary
source of nutrition for babies. In many cultures of t...
Artificial Mineral Water Is a beverage made like mimics the properties
of mineral water and is usually given a certain
Aromatic / Stimulating Water Is a beverage that has a stimulating scent
that can affect our organs in your body. Several t...
Healthy Drink / Drink Supplement Is a health drink that can increase
endurance. Some brands are usually sold at the bar:...
Syrup - Is a viscous liquid / solid sugar yield is very high. Provided at
the bar to make drinks mixed material
Natural Mineral Water - Is water that contains minerals and is derived
from the soil or water sources, which have treated ...
PUNCH -Punch is the term for a wide assortment of drinks, both non-
alcoholic and alcoholic, generally containing fruit
SPRITZER -A spritzer is a tall, chilled drink, usually made with white
wine and seltzer, club soda or sparkling mineral water.
Accelerade -is a non-carbonated sports drink made by Pacific Health
Laboratories. It is one of few sports drinks
Burple -is a discontinued drink mix that was packaged in an expandable
accordion-like plastic container.
Claytons -is the brand name of a non-alcoholic, non- carbonated beverage
coloured and packaged to resemble bottled whisky.
Cocaine -is a highly caffeinated energy drink distributed by Redux
Beverages. It contains more caffeine than rival energy drink
Coolatta -is a frozen drink served at Dunkin' Donuts stores since 1997.
Coolattas can be made as a frozen coffee beverage.
Crodino -is a non-alcoholic bitter aperitif, produced since 1964. From 1995
it is part of Gruppo Campari.
Envigawas - a Nestea carbonated canned green-tea drink. Enviga is a
trademark of Nestlé licensed to Beverage Partners.

1. Café au Lait
This type is very similar to Café Latte. The difference is that Café au Lait
is prepared with brewed coffee as a substitute to espresso. In addition,
the ratio of coffee to milk is 1:1 thus making the taste less intense.
2. Caffe macchiato
Or espresso macchiato, an espresso coffee enhanced with foamed milk. In
Italian, macchiato means spotted so we can assume that coffee with a
spot of milk is the literal translation of caffe macchiato
3. Caffe espresso
Espresso is the base for many other coffee drinks such as a Cappuccino,
macchiato and caffe late, it has more caffeine concentration than most
coffee beverages. However, caffeine content is less than a mug of regular
brewed coffee, cause the serving size is much smaller than usual
4. Americano
This drink is a combination of a single shot espresso and seven ounces of
hot water. The name is derived from an insult to rude Americans who
were not able to drink full espresso.
5. Black Coffee
Brewed by drip method, this type of coffee is prepared with French press
style or with a percolator. The coffee is served with no milk.
6. Cappuccino
This is a combination of equal portions of coffee, frothed milk, and
steamed milk. Flaked chocolate or cinnamon is usually sprinkled on the
top. Some coffee shops increase the quantity of milk used so that the
customer gets a bigger cup. This will make the taste of coffee lighter than
it should be.
7. Café Breva
This is one variety of cappuccino. The difference between the two is that
it is made of half and half milk and not full milk. The half and half milk
gives a creamier and richer flavour than the whole milk. If you are
preparing this type of coffee at home you should be aware that it is
harder to foam half and half milk than full milk.
8. Dry Cappuccino
Less popular than the regular cappuccino. This variety comes with less
foam and without any steamed milk.
9. Caffe Latte
Basically this type is made of one shot of espresso and steamed milk, the
milk is not frothed. The ratio used of milk to coffee is 3:1.
10. Flavoured Coffee
This can be any variation that is added to alter the plain flavour of your
coffee. It comes in different forms such as syrups or spices. The most
popular is the chocolate and cinnamon.
11. Double, or Double Shot
As the name implies this is double the quantity of espresso mixed with
milk. To prepare a double shot put two shots of espresso in your coffee
cup and drip mix together.
Coffee preparation
Coffee preparation is the process of turning coffee beans into a beverage.
While the particular steps vary with the type of coffee and with the raw
materials, the process includes four basic steps: raw coffee beans must be
roasted, the roasted coffee beans must then be ground, the ground coffee
must then be mixed with hot water for a certain time (brewed), and
finally the liquid coffee must be separated from the used grounds.
Roasting coffee transforms the chemical and physical properties of green

coffee beans. When roasted, the green coffee bean expands to nearly
double its original size, changing in color and density. As the bean
absorbs heat, its color shifts to yellow, then to a light "cinnamon" brown,
and then to a rich dark brown color. During roasting, oils appear on the
surface of the bean. The roast will continue to darken until it is removed
from the heat source.
Coffee can be roasted with ordinary kitchen equipment (frying pan, grill,
oven, popcorn popper) or by specialised appliances. A coffee roaster is a
special pan or apparatus suitable to heat up and roast green coffee
beans.
Grinding
The fineness of the grind strongly affects brewing. Brewing methods that
expose coffee grounds to heated water for longer require a coarser grind
than faster brewing methods. Beans that are too finely ground for the
brewing method in which they are used will expose too much surface
area to the heated water and produce a bitter, harsh, "over-extracted"
taste. At the other extreme, an overly coarse grind will produce weak
coffee unless more is used. Due to the importance of a grind's fineness, a
uniform grind is highly desirable.
Burr-grinding
Burr mills use two revolving abrasive elements, such as wheels or conical
grinding elements, between which the coffee beans are crushed or "torn"
with little frictional heating. The process of squeezing and crushing of
the beans releases the coffee's oils, which are then more easily extracted
during the infusion process with hot water, making the coffee taste
richer and smoother.
Both manually and electrically powered mills are available. These mills
grind the coffee to a fairly uniform size determined by the separation of
the two abrasive surfaces between which the coffee is ground; the
uniform grind produces a more even extraction when brewed, without
These mills offer a wide range of grind settings, making them suitable to
grind coffee for various brewing systems such as espresso, drip,
percolators, French press, and others. Many burr grinders, including
almost all domestic versions, are unable to achieve the extremely fine
grind required for the preparation of Turkish coffee; traditional Turkish
hand grinders are an exception.
Burr grinders are of two types-conical burrs and flat wheel burrs. Both
of them grind coffee bean consistently and with uniform size. Almost
every burr coffee grinder grinds at low noise, offer large hopper for
storing whole coffee bean, easy to use with portafilter for espresso grind,
body made with stainless steel or ceramic with modern design as well as
slow operating system ensures find grind all the time.
Chopping
Coffee beans can be chopped by using blades rotating at high speed
(20,000 to 30,000 rpm), either in a blade grinder designed specifically for
coffee and spices, or in a general use home blender. Devices of this sort
are cheaper than burr grinders, but the grind is not uniform and will
produce particles of widely varying sizes, while ideally all particles
should have the same size, appropriate for the method of brewing.
Moreover, the particles get smaller and smaller during the grinding
process, which makes it difficult to achieve a consistent grind from batch
to batch.
Blade grinders create “coffee dust” that can clog up sieves in espresso
machines and French presses, and are best suited for drip coffee makers.
They are not recommended for grinding coffee for use with pump
espresso machines.
Pounding
Arabic coffee and Turkish coffee require that the grounds be almost
powdery in fineness, finer than can be achieved by most burr grinders.
Pounding the beans with a mortar and pestle can pulverise the coffee
finely enough.
Roller grinding
In a roller grinder, the beans are ground between pairs of corrugated
rollers. A roller grinder produces a more even grind size distribution
and heats the ground coffee less than other grinding methods. However,
due to their size and cost, roller grinders are used exclusively by
commercial and industrial scale coffee producers.
Water-cooled roller grinders are used for high production rates as well as
for fine grinds such as Turkish and espresso.
Brewing
In a pour-over, the water passes through the coffee grounds, gaining
soluble compounds to form coffee. Insoluble compounds remain within
the coffee filter.
Coffee can be brewed in several different ways, but these methods fall
into four main groups depending on how the water is introduced to the
coffee grounds: decoction (through boiling), infusion (through steeping),
gravitational feed (used with percolators and in drip brewing), or
Brewed coffee, if kept hot, will deteriorate rapidly in flavor, and
reheating such coffee tends to give it a "muddy" flavour, as some
compounds that impart flavor to coffee are destroyed if this is done.
Even at room temperature, deterioration will occur; however, if kept in
an oxygen-free environment it can last almost indefinitely at room
temperature, and sealed containers of brewed coffee are sometimes
commercially available in food stores in America or Europe, with
refrigerated bottled coffee drinks being commonly available at
convenience stores and grocery stores in the United States. Canned
coffee is particularly popular in Japan and South Korea.
Electronic coffee makers boil the water and brew the infusion with little
human assistance and sometimes according to a timer. Some such
devices also grind the beans automatically before brewing.
The French press is considered one of the oldest and simplest methods to
brew coffee. Despite its simplicity, it can be a little tricky. The most
important part of the process is to not leave the coffee in the French
press for too long after pressing.
Boiling
Boiling, or decoction, was the main method used for brewing coffee until
the 1930s and is still used in some Nordic and Middle Eastern countries.
The aromatic oils in coffee are released at 96 °C (205 °F), which is just
below boiling, while the bitter acids are released when the water has
reached boiling point.
The simplest method is to put the ground coffee in a cup, pour hot water
over it and let cool while the grounds sink to the bottom. This is a
traditional method for making a cup of coffee that is still used in parts of
Indonesia. This method, known as "mud coffee" in the Middle East owing
to an extremely fine grind that results in a mud-like sludge at the
bottom of the cup, allows for extremely simple preparation, but drinkers
then have to be careful if they want to avoid drinking grounds either
from this layer or floating at the surface of the coffee, which can be
avoided by dribbling cold water onto the "floaters" from the back of a
spoon. If the coffee beans are not ground finely enough, the grounds do
not sink.
Steeping
A cafetière, or French press, is a tall, narrow cylinder with a plunger
that includes a metal or nylon fine mesh filter. The grounds are placed in
the cylinder, and off-the-boil water is then poured into it. The coffee and
hot water are left in the cylinder for a few minutes (typically 4–7
minutes) and then the plunger is gently pushed down, leaving the filter
immediately above the grounds, allowing the coffee to be poured out
while the filter retains the grounds. Depending on the type of filter, it is
important to pay attention to the grind of the coffee beans, though a
rather coarse grind is almost always called for.[7] A plain glass cylinder
may be used, or a vacuum flask arrangement to keep the coffee hot; this
is not to be confused with a vacuum brewer.
Filtration methods
Drip brew coffee, also known as filtered coffee, is made by letting hot
water drip onto coffee grounds held in a coffee filter surrounded by a
filter holder or brew basket. Drip brew makers can be simple filter
holder types manually filled with hot water, or they can use automated
systems as found in the popular electric drip coffee-maker. Strength
varies according to the ratio of water to coffee and the fineness of the
grind, but is typically weaker in taste and contains a lower
concentration of caffeine than espresso, though often (due to size) more
total caffeine.[8] By convention, regular coffee brewed by this method is
served by some restaurants in a brown or black pot (or a pot with a
brown or black handle), while decaffeinated coffee is served in an orange
pot (or a pot with an orange handle).
Pressure
A variation on the moka pot with the upper section formed as a coffee
fountainEspresso is made by forcing hot water at 91–95 °C (195–204 °F)
under a pressure of between eight and eighteen bars (800–1800 kPa, 116–
261 psi), through a lightly packed matrix, called a "puck," of finely
ground coffee. The 30–60 ml (1–2 oz) beverage is served in demitasse cups;
sugar is often added. It is consumed during the day at cafes and from
street vendors, or after an evening meal. It is the basis for many coffee
drinks. It is one of the most concentrated forms of coffee regularly
consumed, with a distinctive flavor provided by crema, a layer of
flavorful emulsified oils in the form of a colloidal foam floating on the
surface, which is produced by the high pressure. Espresso is more viscous
than other forms of brewed coffee.
Mint Mocha Coffee Recipe Maple Cappuccino and
Maple Latte Recipe
Ingredients Ingredients
1 C brewed coffee (I used New
England Coffee's Mint Mocha -1/2 cup strong espresso 1/3 cup
flavor) for Maple Latte
1 C prepared hot chocolate -1 tbsp pure Maple Syrup
1 oz peppermint schnapps (or 1/4 -3/4 cups milk 1 1/2 cups for
tsp peppermint extract) Maple Latte
whipped cream, for garnish -1 pinch of cinnamon plus more
hot fudge sauce, for garnish for decoration
crushed candy cane bits, for -1/4 tsp vanilla extract or maple
garnish extract
whole candy canes, for garnish
Instructions
-Pour the espresso into the cup,
Instructions
stir in the Maple Syrup.
- Combine the brewed coffee and
-Mix together milk, cinnamon
prepared hot chocolate in a large
and vanilla. Froth and warm
mug. --Stir in the peppermint
milk mixture using a machine, or
schnapps or peppermint extract.
by simply placing it into a jar,
-Garnish with whipped cream, a
closing the lid, and shaking
drizzle of hot fudge sauce,
vigorously, then microwaving it
crushed candy cane pieces, and a
for 30 seconds.
whole candy cane if desired.
-Slowly pour your frothed
Drink immediately.
cinnamon milk mixture into mug
with espresso. Top with extra
cinnamon and serve hot. Enjoy!
Italian Coffee Recipe topping. If you’d rather use
whipped cream, skip this step).
Make a pot of strong coffee.
While the coffee is brewing,
make yourself a batch of hot
chocolate. We recommend
something homemade and
creamy, but any hot chocolate
will work.
Pour your hot chocolate into
the bottom 1/3rd of your mug.
Pour your coffee over the back
of a spoon into the mug, filling to
Ingredients 2/3rds full.
Put your heavy cream into the
1/2 cup strong coffee chilled mason jar and close.
1/2 cup hot chocolate Shake until the cream thickens
1/4 cup heavy cream slightly.
Chocolate shavings optional Pour cream over the back of a
spoon, filling the mug completely.
Instructions Top with chocolate shavings.
Put a mason jar in the freezer

(this is for making the cream

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Non-alcoholic drink

months, but we particularly like blood oranges .

MOST COMMON TYPES OF COFFEE

 3 fluid ounces brewed espresso

 1 1/4 cups 2% milk

Mocha Cooler Recipe

Ingredients of Mocha Cooler

How to Make Mocha Cooler

 1.Dissolve the chocolate in hot coffee. Pour in milk. Chill.

 1/2 cup strong coffee

1. If drinking cool chill coffee in the refrigerator for an hour or so.

Iced Caramel Macchiato

 1 tablespoon vanilla-flavored syrup

 4 ounces Gevalia® Cold Brew Concentrate - House Blend

 1 1/4 cups 2% milk

 1 (1.5 fluid ounce) jigger brewed espresso

MOST COMMON TYPES OF COFFEE

MOST COMMON TYPES OF COFFEE

BASIC COFFEE PREPARATION

Safety tests for food additives

Anti-caking agents – stop ingredients from becoming lumpy.

Digestive disorders – diarrhoea and colicky pains

Flavour enhancers – monosodium glutamate (MSG) 621

The Bottom Line

Food additives may be natural or synthetic. For example, vitamin C is a natural

TYPES OF COCKTAILS ADES

Main Cocktail Garnishes

-There are six main cocktail garnishes.

THREE ELEMENTS OF COCKTAIL

ALCOHOLIC AND NON-ALCOHOLIC INGREDIENTS OF COCKTAILS AND

ALMOND LIQUEUR- Amaretto

COMMON EDIBLE GARNISHES USED IN COCKTAIL:

COMMON INEDIBLE GARNISHES USED IN COCKTAIL:

PROCEDURES ON HOW TO MAKE ORANGE GARNISH:

PROCEDURES ON HOW TO MAKE PINEAPPLE GARNISH:

PROCEDURES ON HOW TO MAKE APPLE GARNISH:

PROCEDURES ON HOW TO MAKE LIME GARNISH:

1 tablespoon = ½ fluid ounce

Based Cocktails You Need to Make

1 tablespoon 1/2 fluid ounce 3 teaspoons 15 ml 15 cc

1/4 cup 2 fluid ounces 4 tablespoons 59 ml

1/3 cup 2 2/3 fluid ounces 5 tablespoons & 1 teaspoon 79 ml

1/2 cup 4 fluid ounces 8 tablespoons 118 ml

3/4 cup 6 fluid ounces 12 tablespoons 177 ml

7/8 cup 7 fluid ounces 14 tablespoons 207 ml

1 cup 8 fluid ounces/ 1/2 pint 16 tablespoons 237 ml

2 cups 16 fluid ounces/ 1 pint 32 tablespoons 473 ml

4 cups 32 fluid ounces 1 quart 946 ml

1 pint 16 fluid ounces/ 1 pint 32 tablespoons 473 ml

1 gallon/ 128 fluid

1 gallon/128 fluid 3785 ml 3.78

1 liter 1.057 quarts 1000 ml

COMMON EDIBLE GARNISHES USED IN COCKTAIL:

COMMON INEDIBLE GARNISHES USED IN COCKTAIL:

Cocktail garnishes are decorative ornaments that add character or style

PROCEDURES ON HOW TO MAKE ORANGE GARNISH:

Main Cocktail Garnishes

-They are Maraschino cherries, stuffed olives, limes wedges, lemons

MOST COMMON TYPES OF COFFEE