Juices & Soft Drinks - Preparation & Service
Service of Mock tails
Mock tails should always be served well chilled in an appropriately
sized glass with the correct garnish, straw and umbrella, according to the
policy of the establishment. Many mock tails are served in the traditional
V-shaped cocktail glass but, if the mock tail is a long drink, then a larger
glass such as a Highball will be better suited.
Points to note in making mock tails:
·
Ice should always
be clear and clean.
·
Use cube ice in a
shaker as crushed ice can block the strainer.
·
Do not overfill the
cocktail shaker.
·
Effervescent drinks
should never be shaken.
·
To avoid spillage,
do not fill glasses to brim.
·
When egg white or
yolk is an ingredient, first break the egg into separate containers before use.
·
Serve mock tails in
chilled glasses.
·
To shake, use short
and snappy actions.
·
Always place ice in
the shaker or mixing glass first, followed by non-alcoholic and then alcoholic
beverages.
·
To stir, stir
briskly until blend is cold.
·
Shakers are used
for mock tails that might include fruit juices, cream, sugar and similar
ingredients.
·
When egg white or
yolk is an ingredient then the Boston shaker should normally be used.
·
Always add the garnish after the mock tail has
been made and to the glass in which the mock tail is to be served.
·
Always measure out
ingredients; inaccurate amounts spoil the balance of the blend and taste.
·
Never use the same
ice twice.
Juices
Juice is a liquid (drink) that is naturally contained in fruit and
vegetables. It can also refer to liquids that are flavoured with these or other
biological food sources such as meat and seafood. It is commonly consumed as a
beverage or used as an ingredient or flavouring in foods. It is also a common
practice to mix juices of different fruits/vegetables. Juice did not emerge as
a popular beverage choice until the development of pasteurization methods
allowed for the preservation of juice without fermentation.
Preparation
Juice is prepared by mechanically squeezing or macerating (sometimes
referred to as cold pressed) fruit or vegetable flesh without the application
of heat or solvents. For example, orange juice is the liquid extract of the
fruit of the orange tree, and tomato juice is the liquid that results from
pressing the fruit of the tomato plant. Juice may be prepared in the home from
fresh fruit and vegetables using a variety of hand or electric juicers.
Many commercial juices are filtered to remove fiber or pulp, but
high-pulp fresh orange juice is a popular beverage.
Common methods for preservation and
processing of fruit juices include:
·
canning
·
pasteurization
·
concentrating
·
freezing
·
evaporation and
spray drying.
Although processing methods vary between
juices, the general processing method of juices includes:
·
Washing and sorting
·
Juice extraction
·
Straining,
filtration and clarification
·
Blending
pasteurisation
·
Filling, sealing
and sterilization
·
Cooling, labeling
and packing.
After the fruits are picked and washed, the juice is extracted by one
of two automated methods. In the first method, two metal cups with sharp metal
tubes on the bottom cup come together, removing the peel and forcing the flesh
of the fruit through the metal tube. The juice of the fruit then escapes
through small holes in the tube. The peels can then be used further, and are
washed to remove oils, which are reclaimed later for usage. The second method
requires the fruits to be cut in half before being subjected to reamers, which
extract the juice.
After the juice is filtered, it may be concentrated, which reduces the
size of juice by a factor of 5, making it easier to transport and increasing
its expiration date. Juices are concentrated by heating under a vacuum to
remove water, and then cooling to around 13 degrees Celsius. About two thirds
of the water in a juice is removed. The juice is then later reconstituted, in
which the concentrate is mixed with water and other factors to return any lost flavour
from the concentrating process. Juices can also be sold in a concentrated
state, in which the consumer adds water to the concentrated juice as
preparation.
Juices are then pasteurized and filled into containers, often while
still hot. If the juice is poured into a container while hot, it is cooled as
quickly as possible. Packages that cannot stand heat require sterile conditions
for filling. Chemicals such as hydrogen peroxide can be used to sterilize
containers. Plants can make anywhere from 1 to 20 tonnes a day.
Soft drinks
Natural spring
waters/mineral waters
·
The European Union has divided bottled water
into two main types: mineral water and spring water. Mineral water has a
mineral content (which is strictly controlled).
·
Spring water has fewer regulations, apart from
those concerning hygiene.
Waters can be still, naturally sparkling or carbonated
during bottling.
Bottle
sizes for mineral and spring waters vary considerably from, for example, 1.5 l
to 200 ml. Some brand names sell in both plastic and glass bottles, while other
brands prefer either plastic or glass bottles depending on the market and the
size of container preferred by that market.
Examples of
varieties of mineral water
Name Type Country
Appollinaris Naturally sparkling Germany
Badoit Slightly sparkling France
Buxton Still or carbonated England
Contrex Still
France
Evian Still
France
Perrier Sparkling
and also fruit flavoured
France
San Pellegrino Carbonated
Italy
Spa Still,
naturally sparkling and also fruit flavoured Belgium
Vichy Naturally
sparkling France
Vittel Naturally
sparkling France
Volvic
Still France
Examples of
varieties of spring water
Name Type Country
Ashbourne Still
or carbonated England
Ballygowen Still
or sparkling Ireland
Highland Spring Still
or carbonated Scotland
Llanllry Still
or sparkling Wales
Malvern Still
or carbonated England
Strathmore Still
or sparkling Scotland
Natural spring waters are obtained from natural springs in the ground,
the waters themselves being impregnated with the natural minerals found in the
soil and sometimes naturally charged with an aerating gas. The potential
medicinal value of these mineral waters, as they are sometimes termed, has long
been recognised by the medical profession. Where natural spring waters are
found, there is usually what is termed a spa, where the waters may be drunk or
bathed in according to the cures they are supposed to effect. Many of the
best-known mineral waters are bottled at the springs (bottled at source).
Recently there has been a shift in
consumer demand for bottled waters. The reasons for this include:
·
Environmental and
sustainability concerns. In some cases demand has reduced considerably. Regular
utility tap water, from safe commercial supplies, has become more popular in
food service operations and customers increasingly expect this to be available,
chilled or served with ice
·
The emergence of
commercial filter systems being used by food service operations. Utility
supplied tap water is filtered at the establishment and then offered either as
chilled still or sparking water in branded carafes or bottles, for which the
establishment makes a charge.
Tonic water
Tonic
water (or Indian tonic water) is a carbonated soft drink, in which quinine is
dissolved. Originally used as a prophylactic against malaria, tonic water
usually now has significantly lower quinine content and is consumed for its
distinctive bitter flavour. It is often used in mixed drinks, particularly in
gin and tonic.
The
drink gained its name from the effects of its bitter flavouring. The quinine
was added to the drink as a prophylactic against malaria, since it was originally
intended for consumption in tropical areas of South Asia and Africa, where the
disease that British officials stationed in early 19th Century India and other
tropical posts began mixing the powder with soda and sugar, and a basic tonic
water was created. The first commercial tonic water was produced in 1858.
