Category Archives: Cooking, Food & Wine

Drinks & Beverages

Drinks & Beverages

Drinks & Beverages

Drinks and Beverages

A drink or beverage is a type of liquid that principally serves for human consumption. There are excessively many kind kinds of beverages and drinks. They can be separated into several groups like regular water, non-alcohol, alcohol, soft drinks, fruit juice, vegetables juice, tea, and hot drinks like coffees.


Here are some kinds of drinks and beverages:

Soft drinks – also called pop, soda, coke, sparkling water, or carbonated beverage. Soft drinks is a beverage that naturally has water, usually a sweetener, a flavoring agent and sweetener like sugar, fruit juice, or high-fructose corn syrup. It may also contain caffeine as well preservatives, food colorings and other ingredients.

Soft drinks are called “soft” in contrary to alcohol beverages “hard drinks”.  There is a small amount of alcohol may be included in a soft drink, although it is only less than 0.5% of whole volume. Tea, fruit juice, and other non- alcoholic drinks are also considered soft drink. Many soft drinks served cold.

Soft drink flavors

  • Cherry
  • Lemon-lime
  • Root beer
  • Orange and Grape
  • Vanilla
  • Fruit punch
  • Lemonade


Alcohol – Normally having 5% to 40% ethanol by volume, alcoholic beverages have been made and consumed by humans since pre-historic times. Alcoholic beverages may be divided into three categories: beer, wines, and spirits or distilled beverage. Alcohol beverage is widely available, with more than 100 countries having laws regulating their sale, consumption, and production. Beer is considered the third most popular drinks in the world, after water, and tea.


Beer – An alcoholic beverage made by the saccharification of starch and fermentation of the resulting sugar. Some beer is also flavored with hops, which add bitterness and serve as a natural preservative. Brewing is the preparation of beer.  4% to 12% is a regular strength of beer by volume.


Ingredients of beer:

  • Water – beer is made typically of water. Many regions have water with different mineral components, so some regions were eventually better making particular types of beer.
  • Starch source – malted grain is the most common starch source. By soaking in the water grain is malted, letting it to start germination, and drying the partly germinated grain in a kiln.
  • Hops – as a flavoring and act as a preservative, they used the flower of the hop vine. It contains some characteristic that many brewers want in beer. It also adds a bitterness that balances the sweetness of the malt as well. Hops also add floral, citrus, flavors to beer and herbal aromas.
  • Yeast – it is the microorganism which is responsible for fermentation in beer.
  • Clarifying agent – brewers add one or more clarifying agent to beer, which normally precipitate out of the beer together with protein solids.


Some examples of fermented beverages:

  • Wine and Brandy – commonly made from grapes but if they are made from some kind of fruit, they considered as fruit wine of fruit brandy. Cherry brandy or plum wine is the example of fruit brandy and fruit wine.
  • Vodka – distilled from fermented grain.
  • Beer – usually, a beverage fermented from a grain mash. It also made from barley or a blend of

some grains. The beverage is a spirit, when the fermented mash is distilled.



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A recipe is a set of directions that describe how to make or make something, most especially with chemicals and culinary dishes. The Latin origin means “you take”, the verb recipere means to “take back or receive” with its original use in writing of medical prescriptions.


Presently, culinary recipes usually consist of many components, such as:

  • The name of the dish
  • The amount of time it takes to make the dish
  • The ingredients needed along with the amount and proportions
  • The essential equipment and environment needed to make the dish
  • A chronological list of preparation steps
  • The number of servings or yield the recipe will provide
  • And a photograph of the completed dish


A lot of the recipes will tell how long the dish will stand and its aptness for freezing. Some recipes will also contain nutritional facts such as calories per servings and proteins, fats, and carbohydrates per serving. Before, recipes only included less information, and served more are a reminder of ingredients and proportions for people who already know who to make the dish.



Cookbooks are kitchen references that usually contain a collection of recipes. Recent versions now include vivid illustrations and advice on the quality of ingredients you need to purchase, and substitutes. Cookbooks may also contain a range of topics, like cooking techniques for the home makers, recipes, and sometimes commentaries from the chef, and cultural references.


The earliest versions of cookbooks were primarily lists of recipes for what is now the haute cuisine. Haute cuisine or Grande cuisine refers to the cuisine of high level institutions, gourmet restaurants and luxury hotels in France. They were often mainly used to provide a record of the author’s preferred dishes and for teaching professional cooks for upper-class private homes. Most of the early cookbooks provided only very limited sociological value. Traditional cuisines such as peasant foods, breads, and simple dishes where left out.


Cookbooks that became kitchen references or kitchen bibles started to appear in the modern period. They provided not just recipes but also instructions for household organization and kitchen practices.

International or ethnic cookbooks are kitchen reference of other cultures, translated into other languages for a new range of audiences. Sometimes it also serves as a culinary travelogue, providing background to a recipe.


Professional cookbooks are created for the use of working chefs and culinary students, or would serve as textbooks for culinary schools. Most of the time, such books don’t only deal with recipes but also service and kitchen workflow matters.

Single-subject books usually deal with certain types of ingredients, technique, or type of dish. Some cookbooks such as Chronicle Books have focused in this certain type of book, wish dishes such as pizzas, curries, and other ethnic food


Community cookbooks are compiled regional, charitable and fund-raising cookbooks. They are a unique type of culinary work. Community cookbook only focus on home cooking, often documented in regional, ethnic, family and societal traditions.

Cookbooks can also serve as a documentation of the food of a specific chef or restaurant wants to feature. Many of these books are written by well-known cooks or authors, usually with a running TV show or a popular restaurant.




Preparation of meals using heat or fire is an activity that is very unique to humans. Many scientists believe that cooking played a crucial part in the human evolution. Anthropologist believe that cooking started around 25, 000 years ago, furthermore, the advent of agriculture, transportation and trade between civilization in several regions offered cooks many new ingredients. Inventions and technology development, like pottery for boiling water, greatly improved cooking practices. Nowadays, modern cooks use advanced scientific methods in preparation.

Cooking is a craft or practice of making food by using fire or heat, and even cold, for consumption. Cooking styles and ingredients differ widely in many parts of the world, because of the different environment, economic, and traditions. The cook themselves also vary in terms of skill and approach to cooking. Cooking can also result from chemical reactions even without the use of heat. The most famous method is the Ceviche, a dish from South America where fish is cooked with lemon or lime juice. Sushi also uses the same chemical reaction between the fish and the acidic materials of rice with vinegar.

A lot of the cooking ingredients are from living things. Vegetables, grains, fruits, and nuts, herbs and spices are all from plants. Meat, eggs, and dairy products are from animals. Mushrooms and yeast used in baking are from many kinds of fungi. Minerals such as salt, and water, and even beverages are used in cooking. Ingredients also contain naturally occurring amounts of molecules such as carbohydrates, fats, and proteins.

Cooking involves several methods; many have been around since ancient times. The various methods manipulate different levels of heat and moisture and differ in cooking time. The chosen method greatly affects the finished product; also there are methods and techniques that are more appropriate to a certain type of recipe. Some of the most common hot cooking methods are:

When heat is involved in making the food, it can eliminate or inactivate organisms that are potentially harmful to humans, like viruses and bacteria, and parasites like tapeworms. When food is uncooked or not prepared properly may cause illnesses like food poisoning. The disinfecting effect of cooking depends on temperature, time spent of cooking and the technique involved. There are still some bacteria that can survive cooking, such as the Clostridium botulinum or Bacillus cereus, which can regenerate after the food has cooled down. Reheating the food more than once in not recommended since it will allow the bacteria to multiply in hazardous levels.

Food handling, storage, and preparation are just some of the few things to consider in terms of safety. Some of the good practices for safety are washing the hands and surfaces, and avoiding cross contamination. Food prepared in plastic chopping boards are less likely to store bacteria that those in wooden ones. Washing and sanitizing cutting boards are highly encouraged, especially after slicing raw meat, seafood and poultry.