Sodas – harm or benefit
The main types of carbonated soft drinks, the technology of their production. Filtration and sterilization declareroles water. Technology carbonated beverages and mixing of ingredients. The alternative use of Coca-Cola. The influence of drinks on health.
The concept and history of soft drinks in the world and in Russia, his analysis of the modern variety, varieties: iced tea, juice, mineral water and sodas. The composition of energy drinks. Technology of production of fruit drinks.
Classification and characteristics of non-alcoholic carbonated beverages, raw materials for their production. Getting juice concentrates, tinctures and plant extracts, concentrates, aromatic emulsions. Methods of obtaining blended syrup.
Chemical composition and nutritional value of the tea and herbal beverages. Packaging, labeling, storage and transportation of tea drinks. Market segmentation by price and distribution channels. Improvement of the range and improving the quality of tea drinks.
Consumer properties of alcoholic beverages and their classification. The problem of the quality of alcohol products sold in the Russian market. The share of illegal products. An overview of the commodities market of alcoholic beverages. Examination of the quality of alcoholic beverages.
The history of tea. Manufacturers of tea. The chemical composition of tea. The consumption of tea and tea-based drinks in Belarus. Improvement of the range and improving the quality of tea and tea drinks. Examination of the quality of tea. Packaging and labelling, storage of tea.
The study of the history and organoleptic characteristics of fermented milk beverages. Technological scheme of production of a fermented beverage reservoir method with cooling in the stream. Defects of fermented milk drinks and measures for their prevention.
The list of the most harmful products for the shape and health of the person. The benefits and harms of dairy products: milk, kefir, fermented baked milk, cheese, cottage cheese, sour cream, yogurt. Basic conditions of proper nutrition of modern man. About the benefits of clean water as the best beverage.
The technology of preparation and decoration mixed drinks: mint juleps, gallery, coolers, Sanger, flips, slings. Job description the bartender. The protection of his labour, sanitation and hygiene. The method of supplying hot and cold, alcoholic and non-alcoholic beverages.
Classification and range of fermented milk drinks. Technology features of their storage. Changes in the organoleptic, physico-chemical and microbiological parameters. Defects of fermented milk drinks. Requirements for the transportation and transport container.
General characteristics of fermented milk drinks: yogurt, acidophilus products, kefir, koumiss. Defects of fermented milk drinks. Rules for taking samples for analysis. Determination of acidity, the mass fraction of fat and protein in the finished fermented beverages.
The composition of the Martini, the story of its creation. The main groups of vermouth. Interesting facts about Martini. About the secrets of production and the art of drinking Normandy ciders. How to read the label on the bottle of wine. Mandatory labels of French wines.
Principles of production of alcoholic beverages. Classification of varieties and types of beer. Technology of production of cider. The main stages of obtaining vinegar. Classification of wine depending on the quality and timing of exposure. Getting drinks alcoholic fermentation.
Chemical composition and nutritional value of tea and tea drinks. Raw materials, production technology, classification and characterization of the range. Requirements for quality. Economic characteristics of the store “Novoice”. Producers and suppliers.
The structure of the restaurant service and sommelier position. Rules wine list. Classification, methods and storage conditions of wines. How to read a wine label. Compliance with food and wine, glassware and corkscrews. The presentation and serving of wine.
Features German cuisine, the most popular German dishes. Nutritional value of foods: beverages, vegetables, meat and fish. The history of the restaurant Bamberg, selection of Beers. Technology of preparation of desserts, pastries, appetizers, soups, salads and drinks.
A review of the classification and characteristics of a range of coffee beans, instant coffee, coffee drinks. Analysis of the technological procedure of preparation of the coffee cards. Description coffee ceremony, ways and options of preparation and serving of coffee drinks.
The rationale of the useful properties of beverages from vegetable raw materials with the addition of honey, as the product increases the nutritional value. The optimal ratio of honey to the decoction from plant material. The effect of the decoction on the human body. The chemical composition of mint.
Commodity description raw materials used for making hot drinks: tea, coffee and hot chocolate. Technological stages of making hot drinks. The study of the formulation of almond cake, the stages of its preparation and delivery conditions.
The Chinese classification of alcohol types. Chinese alcoholic drink yellow wine, maotai; baiju. Sake as a traditional Japanese alcoholic beverage. Classification of tequila on the timing of exposure. Ways of drinking absinthe: the French, Czech.