Page 57 - Waiter-Learner Manual (ENGLISH).indd

MODULE 5: BEVERAGE AND TOBACCO

It can be generally summarized as below:

Aerated Coke, Fanta, Sprite, soda
Fresh Juice Mango, Pine apple, Papaya, Fresh mix fruit, etc.

Canned juice Any type of pre-packaged juice. example, real juices, Ceres, frooti.
Coffee based drinks Ice coffee, Ice Mokka, etc.
Milk shakes Banana milkshake, smoothies, lassi, etc.

5.2 Tea

Tea is a very popular beverage and is served throughout the world. Most teas used are
blended teas and the most popular ones are:

1. Ceylon (black tea)
2. Earl Grey
3. Darjeeling
4. Jasmine

Making Tea

Procedure Equipment needed

1. Ensure all equipment used is scrupulously • Tray or salver
clean. • Tray cloth
2. Heat the pot before putting in the tea, • Tea pot
so that the maximum heat can be • Hot water jug
obtained from the boiling water. • Jug of cold milk
3. Measure the dry tea or check the • Slices of lemon
number of tea bags to use. Usually one • Slop basin (if using loose tea leaves)
bag per person. • Tea strainer (if using loose tea leaves)
4. Use freshly boiled water. Pour into pot, • Stands for tea pot and hot water jug
on top of dry tea leaves. • Sugar basin and sugar spoon or
5. Allow brewing for 3-4 minutes, to obtain tongs depending on whether
maximum strength from the brew. using sugar granules or cubes
6. Ensure all equipment used is • Tea cup and saucer
scrupulously clean. • Teaspoon
7. Heat the pot before putting in the tea,
so that the maximum heat can be
obtained from the boiling water.
8. Measure the dry tea or check the
number of tea bags to use. Usually one
bag per person.
9. Use freshly boiled water. Pour into pot,
on top of dry tea leaves.
10. Allow to brew for 3-4 minutes, to obtain
maximum strength from the brew.

57