Alcoholic And Non-Alcoholic Beverages

Akopọ

Walk into any Nigerian celebration and the drinks tell you as much as the food. There is chilled malt and soft drinks for the children, a jug of deep red zobo, kunu in coolers, palm wine in kegs for the elders, and, in some settings, beer and spirits at the bar. Every one of these is a beverage, yet a good caterer must know exactly what each one is, how it is made, and how it should reach the guest to taste its best.

In this lesson you will learn to classify beverages into alcoholic and non-alcoholic, and to sort each family by the way it is made or the job it does for the body. You will see how fermentation, distillation and compounding produce very different drinks, and you will learn the correct glass, the right temperature and the accompaniments for serving them, plus the responsible service every caterer owes the guest.

Awọn Afojusun

  1. Classify beverages as alcoholic and non-alcoholic
  2. Distinguish between fermented, distilled and brewed alcoholic beverages
  3. Describe the main types of non-alcoholic beverages and their preparation
  4. Explain the correct service of hot and cold beverages
  5. State the appropriate accompaniments and service temperature for common beverages

Akọ̀wé Ẹ̀kọ́

A caterer in Ibadan is handed the drinks list for a large wedding and, an hour later, for a school prize giving. The wedding wants palm wine for the elders, a full bar, and coolers of soft drinks and zobo for everyone else. The school wants no alcohol at all: only water, malt, soft drinks and fruit juice. To plan either one the caterer must be able to name every drink, know whether it carries alcohol, and know the glass, the temperature and the accompaniment that show it off. Beverages are half of food and drink service, and marks in this topic come from classifying a drink correctly and then serving it correctly.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Alcoholic And Non-Alcoholic Beverages. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  1. Which of the following is a distilled alcoholic beverage? A. Beer B. Palm wine C. Ogogoro D. Burukutu Answer: C
  2. Burukutu and pito are best described as: A. Distilled spirits B. Brewed drinks from guinea corn or millet C. Compounded liqueurs D. Non-alcoholic cereal drinks Answer: B
  3. Tea, coffee and cocoa are grouped together as non-alcoholic drinks because they are: A. Nourishing B. Refreshing C. Stimulating D. Carbonated Answer: C
  4. Which drink is correctly served at room temperature rather than chilled? A. Bottled soft drink B. Red wine C. Malt drink D. White wine Answer: B
  5. In Nigeria, bottled water and soft drinks are registered and checked for safety by: A. SON only B. NAFDAC C. The caterer D. The bottling company alone Answer: B

Awọn Iwe Itọsọna Ti a Gba Nimọran

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Atunkọ: Fourteenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2021
ISBN: 978-1-3983-3295-9
Apejuwe: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Atunkọ: Tenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2020
ISBN: 978-1-3983-0015-6
Apejuwe: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Atunkọ: Eleventh edition
Olùtẹ̀jáde: Hodder & Stoughton
Odún: 2004
ISBN: 978-0-340-81147-4
Apejuwe: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Àwọn Ìbéèrè Tó Ti Kọjá

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Alcoholic And Non-Alcoholic Beverages lati awọn ọdun ti o kọja.

WAEC SSCE - Catering Craft Practice - 2022

Ibeere 1 Ìròyìn

(a) List four ingredients for making pineapple drink.

(b) In four points, state the procedures for preparing pineapple drink.

Wo Idahun