FOOD AND BEVERAGE SERVICE NOTES

TOPIC: BEVERAGES

There are two categories of beverages:

Non-alcoholic beverages

Alcoholic beverages

Non-alcoholic beverages

They are classified into two categories:

i. Still-room beverages
ii. Dispense bar non-alcoholic beverages

Still-room beverages

i. Tea
ii. Coffee
iii. Chilled milk
iv. Syrups (Flavourings)

Dispense bar non-alcoholic beverages

i. Aerated waters
ii. Natural spring waters/mineral waters
iii. Squashes
iv. Juices
v. Syrups

Alcoholic beverages

i. Cocktails
ii. Bitters
iii. Wine
iv. Spirits
v. Liqueurs
vi. Beers
vii. Cider and Perry
NON-ALCOHOLIC BEVERAGES

STILL- ROOM BEVERAGES

Tea is prepared from the leaf bud and top leaves of a tropical evergreen bush called
camellia sinesis. Tea produces a healthy beverage but contains caffeine that can be
addictive if taken in excess. Tea as a beverage aids muscle relaxation and
stimulates the central nervous system.

Tea is produced in Kenya and other parts of the world.

Purchasing tea

Factors to consider when purchasing tea

 Type of establishment and clientele

 The occasion
 Method of service
 Storage facilities
 Cost of tea
 Tea for commercial use can be purchased in different means:

Bulk

Tea leaf is in packets of 250g, 500g 2450g, 5kg, allowing the traditional method of
serving.

Tea bags

They are heat sealed and contain either standard or speciality teas. These tea bags
come in 1 cup, 2 cups, pot for one or bulk brew form.

String and tag

They come as one cup bag with string attached and a tag that remains outside the
cup or tea pot for easy and quick identification of the tea by customer.

Envelopes

They are a string and tag envelope for hygienic handling. They are convenient for
room service.
Instant

These are tea granules soluble in boiling water.

Pods

These are specially designed individual portions of tea used on proprietary tea and
coffee makers. Each pod makes one portion of tea and the pod is then disposed.

Storage of tea

 Tea must be stored as follows;

 In a dry clean and covered container
 In a well-ventilated stillroom
 Away from excess moisture
 Away from any strong smelling foods, as tea quickly absorbs strong odours.

Rules to observe when brewing tea

 Heat the pot before putting the dry tea in so that the maximum heat can be
obtained from the boiling water.
 Measure the dry tea and freshly drawn cold water
 Use freshly drawn boiled water. Water stales if allowed to stand
 Make sure the water is boiling on entering the pot (take pot to the kettle not
kettle to the tea pot)
 Brew but do not stew. Allow to brew for three to four minutes to obtain
maximum strength from the brew
 Remove and strain the tea leaves at the end of this period if making in
multiport insulated urns.
 Ensure all equipment used is scrupulously clean.

Types of tea

Indian or Ceylon tea

This tea is made in either china or metal teapots. Milk is usually offered with this
type of tea.

Sugar is offered separately.

China

It is made from a special blend of tea, delicate in flavor and perfume. It is made in
the normal way and its best made in a china pot

It is drunk on its own, but may be improved according to taste with an addition of
slice of lemon.

Lemon slice is offered on a doily on a side plate with a dessert fork

Its rarely served with milk

Sugar may be offered.

Russian or lemon tea

It is made from Indian tea. It is made in the normal way and served with a slice of
lemon.

This tea is served in 1/4 litre (half pint) glasses which stand in a silver holder with
a handle and on a side plate with a tea spoon.

A slice of lemon may be placed in the glass and a few slices of lemon served
separately on a doily on a side plate with a small dessert fork.

Sugar is served separately.

Iced tea

This is strong tea which is chilled. It is served in a tumbler on a doily on a side

plate with tea spoon.

Lemon slices can be served as for Russian tea.

NB: if iced tea becomes cloudy in the pitcher, add a bit of hot or boiling water to
clear it.

Tisanes (herbal tea)

These are infusions of certain herbs, grasses or fruits and are used for medicinal
purposes. They do not contain caffeine.
They are made in china pots to preserve delicate flavor.

They are served without milk.

It may be served with honey instead of sugar.

COFFEE

Coffee is a beverage produced from the berries of a Rubiaceae family. Coffee is in

about 50 different species but the two significant are coffee Arabica and coffee
Robusta.

Characteristics of good coffee

 Good flavor
 Good colour with cream or milk- not grey
 Good aroma
 Good body

Storage of coffee

 Store in a well-ventilated room

 In air tight containers for ground coffee to ensure that the oils do not
evaporate causing loss of flavour and strength.
 Keep away from excess moisture
 Away from strong smelling food as coffee will absorb their odours

Rules to observe when making coffee

 Use freshly roasted and ground coffee

 Buy the correct grind for the type of machine in use
 Use clean equipment
 Use a set of coffee to water e.g 283.5g to340g per 4.5 litres.
 Add boiling water to the coffee and allow to infuse
 The infusion time must be controlled according to the type of coffee being
used and the method of making
 Control temperature since to boil coffee is to spoil coffee: the coffee
develops a bitter taste.
 Strain and serve
  Serve cream or milk separately

Faults in coffee

Weak coffee

Causes

 Water has not reached boiling point

 Insufficient coffee
 Infusion time too short
 Stale or old coffee used
 Incorrect grind of coffee used for equipment in operation

Flat coffee

 All points for weak coffee

 Coffee left in urn too long before use orkept at wrong temperature
 Dirty urn or equipment used
 Water not fresh or boiled too long
 Coffee reheated

Bitter coffee

 Too much coffee used

 Infusion time too long
 Coffee not roasted correctly
 Sediments remaining in storage or serving compartment
 Infusion at too high temperature
 Coffee may have been left in urn too long before use

Methods of making coffee

Instant

This is mixing of soluble coffee solids with boiling water. It may be made in
individual coffee cup or in large quantities. This form of coffee may be made very
quickly immediately before it is required.

Hot or cold milk, cream and sugar may be added to taste

Saucepan or jug method

In this method a set measure of coffee is placed in saucepan or jug and the required
quantity of fleshly boiled water is poured onto the coffee grounds. Allow to stand
for a few minutes to extract the full flavor and strength from the ground coffee.

Strain and serve.

Hot or cold cream, milk and sugar may be added as desired.

Vacuum infusion (“cona”)

This method has considerable eye-appeal in the restaurant and has the advantage of
the coffee served always being fresh as only limited quantities are made at one
time.

Many appliances are electrically operated or heated by means of a methylated

spirit lamp.

The filter in this vacuum-type equipment may be made of glass, plastic or metal
and are held in place by spring

When making coffee the lower bowl is filled with cold water or in order to speed
-up the operation freshly heated but not boiled water up-to the water level.

The filter is placed in the upper bowl ensuring that it is securely fixed, and the
required quantity of coffee added according to the amount of water being used.

The upper bowl is then set in the lower bowl making sure it is securely in place and
the water is heated.

As the water reaches boiling point it rises up in the tube into the upper bowl
mixing with ground coffee. As it rises in upper bowl it is often best to stir the
mixture gently to ensure that all coffee grounds infuse with the liquid.

On reducing the heat the coffee liquid passes back into the lower bowl leaving the
grounds into the upper bowl.

The upper bowl and filter are then removed and washed ready for re-use.

The coffee may be served with hot or cold milk or cream, with sugar to taste.
Filter (café fitre)

Fresh boiled water is poured to a container with a very finely meshed bottom
which stands in a cup/pot. Within the container is the required amount of ground
coffee. The infusion takes place and the coffee liquid falls into the cup/pot. Filter
paper may be used to avoid grounds passing into the lower cup, but this will
depend on how fine or coarse is the ground coffee being used.

NB: one must ensure that before starting to make coffee using this method al
equipment is hot otherwise the resulting coffee cools very rapidly.

Pour through filter method

When coffee is made by this method one must ensure that:

The machine is plugged in and switched on at the mains

The brew indicator light is on. This tells the operator that the water already held in
the machine is at the correct temperature for use

The correct amount of freshly drawn water is used.

The correct quantity of fresh ground coffee which will usually come inform of a
vacuum sealed pack is used.

Rombouts (individual filter)

This is a plastic individual filter, bought with the required amount of coffee already
sealed in the base of filter.

Each individual filter is sufficient for one cup and after use the whole filter may be
thrown away.

Advantages of rombouts

 Every cup of coffee is made to order

 It is appealing to the customer as they see that they are receiving entirely
fresh coffee.

When making a cup of coffee by this method, freshly boiled water should be
poured into the filter up-to the required level.
The boiling water causes the seal to break and the coffee liquid then falls into the
cup. A lid should be placed over the water in the filter to help retain the
temperature.

Rombouts are used largely in such outlets as: Coffee shops, departmental stores,
hairdressers and for domestic consumption.

They are available in both standard and decaffeinated varieties.

Espresso

The machine used in making this form of coffee can provide cups of individually
in a matter of seconds.

The method involves passing steam through the finely ground coffee and infusing
under pressure.

Each cup is made individually for the customer.

When served black the coffee is known as espresso and is served in a small glass
cup.

If milk is required it is heated for each cup by high pressure steam injection and
transforms a cup of black coffee into cappuccino.

Still- set

This is the most widely used method in all still-rooms. It consists of a small central
container into which the correct sized filter paper is placed. A second fine meshed
metal filter with a handle is then placed on the filter paper and the ground coffee
placed on top of this. There is an urn on either side of varying capacity according
to requirements.

The still-sets are easy to operate, but must be kept very clean at all times and
regularly serviced.

The urns must be rinsed before and after every brew until the water runs clear. This
removes the thin layer of cold coffee which clings to the side of the urn that, if left
will spoil the flavor and aroma of the next brew.
Boiling water is passed through the grounds and the coffee passes into the urns at
the side.

Milk is heated in a steam jacket container. It should be held at a constant

temperature of 68 degrees because if held at too high a temperature or boiled or
heated for too soon on coming into contact with the coffee it will destroy its flavor
and taste. At the same time the milk becomes discoloured.

NB: the coffee and milk should be held separately at their correct temperature
ready for service.

Decaffeinated

This is coffee that does not contain caffeine. Caffein is a stimulating chemical
found in coffee. Caffeine can be addictive if taken in excess. This coffee is made in
the normal way.

Iced coffee

Made and served in the same way as iced tea.

Speciality coffee

This is coffee that is strengthened with an alcoholic drink.

Examples

Coffee Alcoholic Drink

Irish Irish whisky
Café royal/Parisiene Brandy
Monk’s coffee Benedictine
Russian coffee Vodka
Jamaican/Caribbean coffee Rum
Calypso coffee Tia- maria
Highland coffee Scotch whisky
Seville coffee Cointreau
Liqueur and spirit based coffee are now very popular. While there should be no
great difficult in making them, a few simple rules should be observed in order to
avoid a badly made and unattractive beverage. This coffee is made in full view of
the guest. If there is no space at the table a side table or a trolley can be used.
Requirements

 Hot coffee
 A jug of whipped cream
 An under plate
 Doily
 Service salver
 Teaspoon
 Spirit or liqueur to be used
 A jug of hot water
 A wine goblet
 Sugar
 Tot measure

Procedure

1. After the customer has decided which spirit or liqueur they would prefer in
the coffee, a check should be written and taken to the bar or liqueur trolley.
The duplicate copy is taken to the cashier. Another check, written on the
waiter’s food check-pad, must be made to obtain coffee from the still-room.
2. Carry all the requirements to the table
3. Warm the glass by pouring hot water into it from clean water jug and then
back into the jug again.
4. Place the measure of sugar into the glass and leave the teaspoon in the glass.
5. Pour hot black coffee into the goblet and stir until the sugar has dissolved.
6. Pour a measure of the preferred alcohol. A space should be left at the top of
the glass so that cream can be floated on top of the coffee.
7. Taking care that the coffee is not revolving, gently pour unwhipped double
cream over the back of the bowl of teaspoon.
8. Present on a doily on a side plate.
9. Place centrally in front of the guest
10.Welcome the guest.
DISPENSE BAR NON-ALCOHOLIC BEVERAGES

Non-alcoholic dispense bar beverages may be classified into five main groups:

 Aerated waters
 Natural spring waters/mineral waters
 Squashes
 Juices
 syrups

Aerated waters

These beverages are charged or aerated with carbonic gas. Artificial aerated
waters are by far the most common. The charging with carbonic gas imparts the
pleasant effervescent characteristic of all these beverages. The flavourings found in
different aerated waters are as follows:

Soda water: colourless and tasteless

Tonic water: colourless and quinine flavoured

Dry ginger: golden strawcoloured with ginger flavor

Bitter lemon: pale cloudy coloured with a sharp lemon flavor

Examples

Fanta, coca-cola, ginger beer

Service of soda

Requirements

 Silver salver
 Liners/coasters
 Glass (water tumbler/short stemmed beer glass)
 Bottle opener

Service procedure

1. Take an order in triplicate

 2. Arrange soda, glass, opener and coasters on the silver salver
3. With the service cloth folded into a pad carry silver salver on the palm of
your left hand and walk to the table.
4. From the right hand side of the guest place the glass on coaster, then bottle
of soda on the top right of the guest with the label facing the guest.
5. Hold the bottle by the body with your left hand, and open with the right
hand. Check for flatness and chipness.
6. Pour into the glass up-to 2/3 full and leave the rest on the table for guest to
serve him/herself.

Natural spring waters/mineral waters

Natural spring waters, are natural waters obtained from natural springs on the
ground, the water being impregnated with the natural minerals found in the soil
and sometimes naturally charged with an aerating gas. The value of these mineral
waters has long been recognized by the medical profession.

Where natural spring waters are found there is usually what is termed as a spa,
where the water may be drunk or bathed in according to the cures they are
supposed to effect. Many of the known mineral waters are bottled at the springs.

Mineral water is normal water that has been filtered, treated by reverse osmosis,
and enhanced with minerals. Some of these minerals are:

 Magnesium sulphate
 Potassium chloride
 Sodium chloride
 Calcium
 Fluoride magnesium
 Nitrate

Mineral waters are usually classified according to their chemical properties which
are as follows:

Alkaline waters

These are the most numerous of all the mineral waters and help in treatment of
gout and rheumatism.
Aperient water

These are named so because of their saline constituents, these being in the main
sulphate of magnesium or sulphate soda.

Chalybeate waters

These mineral waters are of two kinds, being either carbonated or sulphated. It is
recognized that they act as a stimulant and a tonic.

Litiated waters

They are rich in lithia salts.

Sulphurous waters

These waters are impregnated with hydrogen.

Table waters

They are recognized to be much less highly mineralized than other natural spring
waters and are mainly alkaline. They may be taken between meals or at meal time,
either alone or mixed with light wine or spirits. When taken regularly these table
water stimulates and acts as tonic.

Service of mineral/ natural spring water

These waters must be chilled and not served with ice made from tap water.

Requirements

 Service salver
 Tumbler
 Liners /Coasters

Procedure
Squashes

This is water that has been sweetened, coloured and flavoured. They are also
referred to as refreshing drinks. They have no nutritional value other than calories.
Squashes may be served on their own (diluted with water to taste), mixed with
spirits or cocktails or used as the base such drinks as fruit cups. They are dispensed
from the bar, thus an adequate stock of variety of flavours such as orange, lemon,
pineapple and passion should be held.

Service of squash from the bar

Requirements

Tumbler or short stemmed glass

 Ice cubes
 Iced water
 Silver salver
 Coaster/liner
 Drinking straw
 Squash

Method

1. Take a measure of squash and pour into a tumbler

2. Top up with iced water
3. Decorate the glass with a slice of an appropriate fruit
4. Place the drinking straw and carry on salver with service cloth folded into a
pad on palm of left hand
5. Approach the guest from the right and place coaster on table then glass with
squash onto the coaster.
6. Welcome the guest.

Service of squash from the lounge

Requirements

 Silver salver
 Drinking straws
  Tumbler
 Jug of iced water
 Small ice bucket and tongs
 Coaster
 Soda syphon
 Under plates

Method

1. At the side table in the lounge, place a coaster on the right hand side of the
guest
2. Place glass containing measure of squash on the coaster
3. Add ice cubes
4. Add iced water
5. Place straw into the glass
6. Leave the iced water and ice bucket on the table on an under plate.

Fruit juices

These are extracted juices from fresh fruits. Fresh juices are highly nutritious.
Fresh juices are made from still-room although they can also be extracted from the
bar.

The main types of juices held in stock in the dispense bar are:

 Orange juice
 Pineapple juice
 Grapefruit juice
 Passion juice
 Tomato juice

Some of the juices may be canned e.g, passion mixed fruit juice, pineapple among
others.

Fresh juices in the bar may be used in the making of cocktails.

NB: these juices are also commercially prepared

Service
Requirements

 Tumbler or 34.08 centilitre short stemmed glass (glass may be decorated

with a wedge of complimenting fruit or frosted with coloured sugar).
 Drinking straw
 Silver salver
 Side plate (under plate)
 Doily paper for lining under plate
 Teaspoon
 Caster sugar on under plate

Procedure

1. Take juice from dispense bar in a glass on a lined under plate and place on
silver salver
2. Fold service cloth into a pad and place on the palm of left hand and place
silver salver on padded palm.
3. Approach guest from the right hand side
4. Place juice at the centre of the cover
5. Place caster sugar at the centre of the table
6. Welcome the guest.

NB: fresh juices are made without sugar as some people prefer them in their
natural taste.

Service of tomato juice

Tomato juice is served like other juices but it requires different accompaniments.

Requirements

 14.02 cl (5 fl oz) goblet

 Side plate
 Doily/serviette
 Teaspoon
 Silver salver
 Worcestershire sauce
  Chilled tomato juice

Procedure

1. On a lined silver salver at the sideboard/table arrange: 5fl. Oz goblet, lined

under plate, teaspoon, Worcester shire sauce, can of chilled tomato juice.
2. Wipe, shake a chilled can of tomato juice and punch holes on opposite side
of the can.
3. Pour the juice into the glass and place on the under plate
4. Present to the guest from the guest’s right hand
5. Shake the bottle of Worcester sauce, remove the cap, place on under plate
and offer as accompaniments
6. Welcome guest.

Syrups

These are concentrated sweet fruit flavourings. They are used as the bases for
cocktails, fruit cups or mixed with soda water as long drinks. They are also used as
flavouring agents for cold milk drinks such as milk shakes.

Examples of syrups

Name Flavor Colour

Grenadine Pomegranate Red
Cassis Blackcurrant Purple
Citronelle Lemon Yellow
Gomme White sugar syrup Colourless
Framboise Raspberry Red
Orgeat Almond