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ALCOHOLIC AND NON ALCOHOLIC BEVERAGES.pptx

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ALCOHOLIC AND NON ALCOHOLIC BEVERAGES.pptx

  1. 1. ALCOHOLIC AND NON ALCOHOLIC BEVERAGES
  2. 2. •ALCOHOLIC BEVERAGE IS ANY POTABLE ( DRINKABLE) LIQUID CONTAINING ETHYL ALCOHOL. IT MAY HAVE AS LITTLE AS ½ BY VOLUME OR AS HIGH AS 95%. ALCOHOLIC BEVERAGES CONSIST OF WINES, DISTILLED SPIRITS, LIQUERS AND BEER.
  3. 3. APPROXIMATE ALCOHOLIC STRENGTH OF PRINCIPAL DRINKS ARE: • BEER- 4% TO 11% BY VOLUME • TABLE WINES -7% TO 14% BY VOLUME • FORTIFIED WINES- 18% TO 21% BY VOLUME • BRANDY- 40% BY VOLUME • WHISKY, GIN, RUM, VODKA 40-45% BY VOLUME • LIQUERS- AVERAGE 35% BY VOLUME • Proof is defined as twice the alcohol (ethanol) content by volume. For example, a whisky with 50% alcohol is 100-proof whiskey. Anything 120- proof would contain 60% alcohol, and 80-proof means 40% of the liquid is alcohol.
  4. 4. SPIRITS • ARE ALCOHOLIC BEVERAGES THAT ARE OBTAINED BY DISTILLATION, AFTER THEIR FERMENTATION FROM VEGETABLES, GRAINS, PLANTS AND OTHER SUBSTANCES WHICH ARE SUGAR OR STARCH BOUND.
  5. 5. RUM • PRODUCED IN MOST TROPICAL COUNTRIES BECAUSE IT IS DISTILLED FROM SUGAR CANE AND MOLLASESS. THIS SPIRIT IS NOW PRODUCED IN COUNTRIES WHERE SUGAR CANE IS GROWN. • RUM IS DISTILLED FOR NO LESS THAN 190 PROOF AND IS USUALLY BOTTLED AT AMUCH LOWER PROOF
  6. 6. TYPES OF RUM • 1. WHITE RUM-EX: TANDUAY RUM, BACARDI WHITE AND RONRICO WHITE • 2.GOLD RUM- EX: TANDUAY GOLD, AND BACARDI GOLD • 3. DARK OR BLACK RUM EX: BACARDI DARK, TANDUAY DARK AND RONRICO DARK.
  7. 7. BRANDY • DISTILLED FROM FERMENTED JUICE OF RIPE GRAPES OR OTHER FRUITS IF MADE FROM OTHER FRUITS USUALLY AGED IN IN WOOD SET CORK. • BRANDY SERVED STRAIGHT IS A TRADITIONAL AFTER DINNER DRINK. IT IS CUSTOMARILY PRESENTED IN A LARGE ROUNDED GLASS OR SNIFTER WITH ICE WATER ON THE SIDE.IT CAN BE SERVED AS A HIGHBALL DRINK
  8. 8. QUALITY AND AGING OF BRANDIES • 3 STARS – AGED FOR 18MONTHS • VS- STANDS FOR VERY SUPERIOR- AGED FOR 8MONTHS • VSOP- MEANS VERY SUPERIOR OLD PALE AGED FOR 4 ½ YEARS • XO- AGED NOT LESS THAN 25-30 YEARS • LOUI XIII - EXTRA OLD AGED NOT LESS THAN 100 YEARS
  9. 9. WHISKY • IS A GENERAL NAME FOR LIQUORS OF NOT LESS THAN 80% PROOF DISTILLED FOR MASH OR GRAIN, IT IS ONE OF THE MOST POPULAR SPIRITS. • WHISKIES ARE EITHER: • MALT WHISKY –MADE OF MALTED BARLEY ONLY USING POT STILL PROCESS. • GRAIN WHISKY- MADE OF UNMALTED BARLEY USING A MIXTURE OF DIFFERENT CEREAL GRAINS. IT IS DISTILLED THROUGH A PATENT PROCESS.
  10. 10. WHISKIES MAYBE SERVED AS FOLLOWS • IN A SHOT GLASS OR OTHER SMALL GLASS WITH A GLASS OF WATER ON THE SIDE • ON THE ROCKS , SERVED IN A ROCK GLASS FILLED WITH ICE CUBES, WITH WHISKY POURED OVER THE GLASS. • HIGHBALL LIKE IN THE CASE OF SCOTCH SODA • WHISKY DRINKS COULD BE SERVED BEFORE , AFTER OR BETWEEN MEALS BUT ARE USUALLY NOT OFFERED WITH MEAL.
  11. 11. VODKA • IS DERIVED FROM RUSSIAN WORD VODA MEANING WATER IT IS A NEUTRAL SPIRIT DISTILLED FROM POTATOES AND FILTERED THROUGH CHARCOAL. RESULTING TO A NEUTRAL AROMA. UNLIKE OTHER SPIRITS, THE VODKA DOES NOT HAVE ANY AROMA NOR COLOR AND TASTE. • VODKA IS DISTILLED AT 190 PROOF, REDUCED TO NOT MORE THAN 100 PROOF OR LESS THAN 80 PROOF. • VODKA IS A VERSATILE SPIRIT AND CAN BE MIXED WITH A VARIETY OF FRUIT JUICES AND OTHER INGREDIENTS,IT SHOULD BE CHILLED IF SERVED STRAIGHT UP.
  12. 12. TEQUILLA • DISTILLED FROM THE FERMENTED SAP OF THE MAGUEY PLANT FROM MEXICO THE NAME TEQUILA IS DERIVED FROM THE BLUE VARIETY FROM THE SPECIES OF MAGUEY PLANT WHICH IS SCIENTIFICALLY CALLED TEQUILANA. • TEQUILA HAS VERY UNUSUAL AND DISTINCTIVE TASTE. THE FLAVOR IS SOMEWHERE HERBACEOUS , GRASSY AND VEGETAL IN NATURE IT CONTAINS A MINIMUM OF 80 PROOF ALCOHOL. THIS SPIRIT IS MOSTLY USED IN MIX DRINKS LIKE MARGARITA . • SOME PREFER TO DRINK IT STRAIGHT UP ALONG WITH SALT AND SLICE OF LIME OR LEMON ON THE SIDE.
  13. 13. GIN • IS A SPIRIT FLAVORED WITH JUNIPER BERRIES. IT CAN EITHER BE DISTILLED OR COMPOUNDED SPIRIT THE ALCOHOL CONTENT IS BETWEEN 34%- 47%.
  14. 14. LIQUEUR • IS DERIVED FROM THE LATIN WORD “LIQUEFACERE” WHICH MEANS TO DISSOLVE OR TO MELT. THAT IS WHY LIQUERS ARE SAID TO BE IDEAL AS AFTER DINNER DRINK AS THEY DISSOLVE OR NEUTRALIZE THE AFTER TASTE OF FOOD TAKEN DURING MEALS. • THE AROMA FLAVOR AND TASTE OF CORDIALS AND LIQUEURS ARE PRODUCED BY THE ADDITION OF HERBS , SEED, BARK , ROOTS AND FLOWER. • EX: CRÈME DE MENTHE , KAHLUA , CRÈME DE CACAO,CURACAO, TRIPLE SEC.

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