Juices & Soft Drinks - Preparation & Service

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.