UNIT-3

BEVERAGES AND APPETIZERS

BEVERAGES
• The word „Beverage‟ has been derived from the Latin word
„bever‟ meaning rest from work.
• After work one tends to feel thirsty due to fluid loss through
perspiration and one is inclined to drink water or other
potable beverages.

• Beverages are portable drinks, which have thirst-quenching,

refreshing, stimulating and nourishing qualities.

• Is any potable liquid, especially one other than water, as tea,

coffee, beer, or milk.
 Types of beverages

 There are four primary sectors of the global commercial

beverage market;

Hot drinks, milk drinks, soft drinks and alcoholic drinks.

• Hot drinks, include tea and coffee.

• Soft drinks have five main subcategories: bottled water;

carbonated soft drinks; dilutables, (squash, powders,
cordials and syrups)

• Fruit juices (100% fruit juice and nectars (25–99% juice

content); still drinks, including ready-to-drink (RTD) teas,
sports drinks and non-carbonated products with less than
25% fruit juice)
 • Alcoholic drinks, including beer, wine, spirits, cider, sake and
flavored alcoholic beverages.
• An alcoholic beverage is a drink that contains ethanol.
• A non-alcoholic beverage is a drink that contains little or no alcohol.

• This category includes low-alcohol beer, nonalcoholic wine,

and apple cider if they contain less than 0.5% alcohol by
volume and they are called soft drinks.

Soft drinks
Are sweetened water-based beverages; usually with a balancing
acidity.
The term “soft drink” specifies the absence of alcohol in contrast
to “hard drink”.
• Small amounts of alcohol may be present in a soft drink, but
the alcohol content must be less than 0.5% of the total volume
if the drink is to be considered non-alcoholic.

• Soft drinks are refreshing beverages and they are typically

• Formulated from 10 – 11% sugar content with about 0.3 –
0.5% of acid (usually citric) and flavoring, coloring and
chemical preservatives, with the addition of carbon dioxide
 Types of soft drinks
• Based on their ingredients
• It can be divided into carbonated and non-carbonated soft
drinks.

None carbonated soft drinks (NCSD)

are soft drinks without carbon dioxide and sparkling taste and
they include fruit punch, fruit drinks, ice tea, coffee with sugar,
and sport drinks.

Carbonated soft drinks (CSD)

• Are beverages with added carbon dioxide that gives an
effervescent taste to the beverages.
• It can be divided into colas and noncolas, as well as diet and
regular soft drinks.
 Ingredients and formulation of soft drinks

The simplest form of soft drink contains a mix of the basic

nutritional components;

• Sugars, acids in water with flavoring, coloring and

chemical preservatives, in addition to carbon dioxide to
render the product „sparkling‟, „effervescent‟ or „fizzy‟.
Sadecka & Polonsky
 Alcoholic Beverages
Definition of alcoholic :
• Alcoholic is an odorless liquid obtained through the
fermentation of a sugar containing liquid.
• There are many members of the alcoholic family, but ethyl is the
one which concerns us the most as it is the principal alcohol to
be found in all alcoholic beverages.

What is an Alcoholic beverage

• Any beverage containing 0.55 of alcohol by volume to 76%
alcohol by volume is considered to be an alcoholic beverage.
• Those with higher than 76% alcohol are known as medicines,
such as an aesthetics.
 Classification of Alcoholic Beverages

Production of alcoholic beverages

• Fermentation process
• Distillation process

• Examples of fermentation drinks are wine, beer and cider.

Distillation:
• Distillation is a process of simultaneous evaporation and
condensation of liquid or mixture of liquids to purify them.

Milk Based beverage

• Is any beverage resulting from the combining with a liquid
of milk fat and other solids derived from milk whether
exclusively of any food additive.

• The flavored Herbal milk contains calcium, phosphorus,

iron and other essential nutrients, which makes it a potential
food supplement for adults and children.
• Beverage was prepared by blending 20% carrot juice with
skim milk, 0.8% sugar and 0.6 % salt. The product was
sterilized at 116 °C.
• Yogurts, after blending with a 12% sucrose solution and
additionally with flavor extract, were carbonated under 5 kg/cm2
at 4°C. .

• Sweetened flavored yogurt beverages contained 15.5% total

solids, 2.8% protein, 1.5% fat, 0.5% ash, and 10.7%
carbohydrates

• a chocolate milk beverage: was made by blending of cocoa

powder, sucrose, carrageenan and then mixing the reconstituted
skim milk at 50 °C. This mix was homogenized at 75 °C and heat
treated at 135 °C for 10 seconds.
 Composition of milk based beverages

• Milk grapefruit juice drink having formulation 56.8 per cent

milk, 38 per cent grapefruit, 5 per cent sugar and 0.2 per cent
stabilizer.
• a carrot flavored drink, which contains 66 percent total solids,
6 per cent protein, 50 per cent carbohydrates,2.84 per cent
minerals and vitamins.

• Chocolate milk beverage was prepared by using double

toned milk which contains 1.5 per cent milk fat, 0.9 per
cent MSNF, 6 per cent sugar, 1.5 per cent cocoa powder
and 0.2 per cent stabilizer.
 Malted beverage
• Is a fermented drink in which the primary ingredient is the grain,
or seed of the barley plant, which has been allowed to sprout
slightly in a traditional way called “malting” before it is
processed.

• It have a low alcohol drink brewed in this fashion is technically

identical to “non-alcoholic beer
Fruit Juice Beverages
• These drinks are prepared from fruit juices or their mixtures or
from fruit concentrates, with or without addition of sucrose or
glucose, and are diluted with water or soda or mineral water.
• A minimum amount of fruit juice is stipulated:
 30% of seed fruit juices or grape juice, 6% of citrus juice or
citrus juice mixtures, and 10% of other juices or juice
mixtures.
 3.2. Appetizers
• Are finger foods usually served prior to a meal, or in between
mealtimes.
• are also called hors d'oeuvres, antipasti, or starters, and may
range from the very simple to the very complex, depending
on the occasion and the time devoted to making them.

Characteristics of Appetizers
Appetizers should be big on flavor, small on size and price.
 Classification of Appetizers

1.COCKTAILS
• Consist of several bite size pieces of fish, shellfish, drinks
(alcoholic beverages) and fruits served with tangy flavored sauce.

• They must be fresh in appearance and arranged attractively to

have an eye appeal.

• Various cocktails are-Juices of orange, pineapple, grapefruit or

tomato served with cold salad dressings.
2. HORS D’ OEUVRES (OR Derv…. Pronounce like this)

• are small portions of highly seasoned foods formerly used to

precede a meal served either hot or cold.
• Simplicity should be the main criteria for making the hors
d’oeuvres.

• Although most hors d’oeuvres are served cold, there are also hot
ones.
3.CANAPE:

• a bite sized or two bite sized finger food consisting of three parts:
a base, a spread or topping and garnish or garniture.
• They are savory tit bits of food.

• They could be served hot or cold.

• The items should be dainty, petite, fresh, having an eye appeal and
color contrasts.

• There are no set recipes for the making canapés.

• Individual or a combination of several different colored items are
used on the small fancifully cut pieces of bread ,toasted or fried
,and biscuits etc.
The larger canapés are termed as ZAKUSKIS after the Chef Zakuski.
4.RELISHES/CRUDITES
• They are pickled item and raw, crisp vegetables such as julienne
carrots or celery sticks. relishes are generally placed before the
guest in a slightly, deep, boat shape dish.
5. PETITE SALAD
• they are small portions and they are usually display the
characteristics found in most salad.
6. SOUPS
• a liquid food especially with a meat, fish, or vegetable stock as a
base and often containing pieces of solid food.
7. CHIPS AND DIPS

• Savory dips are popular accompaniments to potato chips,

crackers, and raw vegetables.

• Proper consistency is important for many dip you prepare.

it must not be so thick that it cannot be scooped up
without breaking the chip or crackers, but it must be thick
enough to stick to the items used as dippers.
 Some of the classical appetizers are the following:-

Caviare: The roe of sturgeon fish served with its own

accompaniments.

Escargots: Snails served with toasted white bread and garlic

butter.

Shellfish cocktail: Prawns on a bed of shredded lettuce and

coated in mayonnaise.

Huitres: Oysters served with its own accompaniments.

Smoked salmon: Smoked fish served along with brown bread and
lemon segments.

Jus de tomate: Tomato served with salt and Worcestershire sauce

 Water - functions and deficiency
• Humans maintain their water balance by consuming an equal
amount of water to that which is excreted.
• The body keeps water in a balanced state by controlling intake
and excretion. However, the body can suffer from either a
negative or a positive water balance.

• The body keeps water in a balanced state by controlling intake

and excretion. However, the body can suffer from either a
negative or a positive water balance.

 Negative water balance

• Dehydration is a reduction of water and salt in varying
proportions compared with the normal state, which may be
caused by failure to replace obligatory water losses or failure of
the regulatory mechanism.
• Dehydration leads to hypernatremia, caused by one or more of
the following:

 water loss in excess of sodium chloride, inadequate water

intake, addition of sodium chloride (salt poisoning),
osmotic diuresis (with glycosuria), and diuretic therapy
when free water intake is inadequate.

 When the body loses salt to a greater extent than that of

water, hyponatremic dehydration occurs.
• A minimum of 1.44 L of water is needed per day to cover the
water lost and to maintain the water balance.

• All beverages contain water, water itself is not classed as a

beverage.
 Functions of water

The human body is over 75% water.

Water is vital for good health.

Water has many functions in the body:

● production of body fluids (saliva);
● absorption of water soluble nutrients;
● removal of waste products (urine);
● regulation of body temperature (sweat).

© Food – a fact of life 2009

 Sources of water

• Water can be drunk on its own, and is found in milk,

juice, all drinks, soups, fruit and vegetables.

• It is important to provide the body with plenty of fluids to

ensure the water that the body uses is replaced.

© Food – a fact of life 2009

Why Is Water So Important?
 Water is a polar
molecule
• Excellent
solvent in the
body
• Neutral charge
• Essential in
maintaining
acid-base
balance

© 2010 Pearson Education, Inc. Figure 11.2

 Water balance

Weather or temperature

Water in: Water out:

● Drink ● Sweating
● Food ● Breathing
● Going to the toilet
● Physical activity

© Food – a fact of life 2009

 Too little water?

There are two main results when the body does not get enough
water.

1) Dehydration - where people can experience headaches, feel

faint and become dizzy. It can result in delirium or
unconsciousness.

2) Constipation - where stools are hard and difficult to pass

when people go to the toilet.

© Food – a fact of life 2009

 Guidelines for water intake

• The body needs about 2 litres of fluid each day to help it to

function properly. This is the same as roughly 6-8 glasses of
water.

• More water is needed during hot weather and when

exercising.

• All drinks count towards water intake including tea, coffee

and carbonated drinks. People should remember to choose
drinks that are better for health.

© Food – a fact of life 2009

 Water activity
Water is an essential constituent of many foods.

• Water activity, which is a property of aqueous solutions, is

defined as the ratio of the vapor pressures of pure water and a
solution:
𝑝
𝑎w =
𝑝o
where
aw = water activity
p = partial pressure of water in a food
po = vapor pressure of water at the
same temperature
 According to Raoult's law:
The lowering of the vapor pressure of a solution is proportional to
the mole fraction of the solute: aw can then be related to the molar
concentrations of solute (n1) and solvent (n2):

The extent to which a solute reduces aw is a function of the

chemical nature of the solute.
The equilibrium relative humidity (ERH) in percentage is
ERH/100. ERH is defined as:
Pequ - partial pressure of water vapor in equilibrium with the food at
temperature T and 1 atmosphere total pressure
psat - the saturation partial pressure of water in air at the same
temperature and pressure

Water Activity and Reaction Rate

Water activity has a profound effect on the rate of many chemical

reactions in foods and on the rate of microbial growth
This information is summarized in Table 1.

• Enzyme activity is virtually nonexistent in the monolayer water (aw

between 0 and 0.2). Not surprisingly, growth of microorganisms at
this level of aw is also virtually zero.
• Enzyme activity increases gradually between aw of 0.3 and 0.8, then
increases rapidly in the loosely bound water area (aw 0.8 to 1.0).
• Molds and yeasts start to grow at aw between 0.7 and 0.8, the upper
limit of capillary water.
• Bacterial growth takes place when aw reaches 0.8, the limit of
loosely bound water.
Table 1. Reaction Rates in Foods as Determined by Water Activity
 WATER ACTIVITY and FOOD SPOILAGE
• Moisture content and water activity affect the progress of
chemical and microbiological spoilage reactions in foods.

• Bacterial growth is virtually impossible below a water activity

of 0.90.

• Molds and yeasts are usually inhibited between 0.88 and 0.80,
although some osmophile yeast strains grow at water activities
down to 0.65.

• Most enzymes are inactive when the water activity falls below
0.85. Such enzymes include amylases, phenoloxidases, and
peroxidases. However, lipases may remain active at values as low
as 0.3 or even 0.1
  Adsorption is when a “dry” food is placed in a wet
environment

 As foods gain moisture, the aw increases

 The term “hygroscopic” is used to describe foods or chemicals
that absorb moisture.

 A real problem in the food industry (lumping, clumping,

increases rxn rates)

Non-enzymic browning or Maillard reactions are one of the most

important factors causing spoilage in foods. These reactions are
strongly dependent on water activity and reach a maximum rate at a
values of 0.6 to 0.7.
 WATER ACTIVITY and PACKAGING

• Because, water activity is a major factor influencing the keeping

quality of a number of foods, it is obvious that packaging can do
much to maintain optimal conditions for long storage life.

• There are some foods where the equilibrium relative humidity is

above that of the external climatic conditions. The packaging
material then serves the purpose of protecting the product from
moisture loss. This is the case with processed cheese and baked
goods.
  Effect of Water on Growth of Microorganism
Every microorganism has a water activity level below which it
cannot grow.

• Controlling water activity controls microbial growth extends

shelf life and allows some products to be safely stored
without refrigeration.
• Water activity influences deteriorative chemical reaction
rates because water acts as a solvent, can be a reactant itself,
or can change the mobility of reactants through viscosity.

• Non-enzymic browning reactions increase with increasing

aw to a maximum at 0.6 to 0.7aw.
• Lipid oxidation has a minimum at about 0.2 to 0.3aw.
• Moisture migration is a major cause of deteriorative physical
changes and texture loss in food
 Cont.

• Water activity is a function of temperature, thus shipping and

storage temperature changes water activities effect on the microbial,
chemical and physical properties.

• It is important to determine critical water activity levels for a

product and how sensitive it is to changes in water activity.

• Optimum chemical stability is generally found near the monolayer

moisture content, as determined from moisture sorption isotherms.
 Cont.

• Changes in water activity by absorption of water when a

product is exposed to a high humidity environment or loss of
water when placed in a low humidity environment brings
about undesirable changes in products and shortens shelf life.

These changes can be physical, such as loss of crispness (fresh)

in dry products, caking and clumping (compact) of powders, or
moist products losing water to become tough and chewy.

Other undesirable changes are acceleration of chemical

deterioration, or potential for microbial growth.