1. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe. 2004.

2.  Provide water and other essential nutrients  Milk – protein, calcium, phosphorus, vitamins A and D  Fruit and vegetable juices – same vitamins and minerals as the fruit and vegetable and in the same amount, except fiber

3.  Every beverage has water as a common denominator  Some beverages served on festive occasions

4.  Generally a mixture of fruit juices and carbonated beverages  Usually served in a punch bowl  Sherbet, ice cream, or fruit may be added  Ladle from bowl into small glasses or cups

5.  If punch is to be served cold, mix all ingredients except the carbonated beverage ahead of time and chill well; chill carbonated beverage as well; just before serving, combine

6.  Fruit often floated in bowl as a garnish  Ice ring is another garnish helping keep punch cold

7.  Mulled punch – served hot and flavored with sweet spices, such as cinnamon, nutmeg, or cloves  Popular way of preparing cider

8.  Mineral water, spring water, seltzer water, club soda  Vary in mineral content  Some are carbonated or have a flavoring added

9.  Carbonated beverages available with and without caffeine and sugar  Can be a part of a healthful eating plan as long as you realize they are found in the fats and oils section and should be used sparingly

10.  Brewed from ground beans, which are seeds from trees grown in South and Central America, Asia, and Africa  Ground coffee can be made from one variety of bean or a variety of beans

11.  Gourmet coffee – more expensive because more costly beans used to make it  Coffee contains caffeine, a stimulating drug, exciting the nervous system  Coffee is also available decaffeinated

12.  Brewed coffee that has been dried and ground  Comes as a powder or as freeze-dried crystals, regular or decaffeinated  Simply, add water

13.  Mocha, vanilla, and assorted spices

14.  Comes in different grinds to suit brewing methods  Buy grind recommended by coffeemaker

15.  Unopened containers of vacuumed-packed coffee stored at room temperature for about 1 year  once opened, refrigerate in airtight container  Instant coffee can be stored at room temperature

16.  Automatic drip coffeemaker – easy to use; place coffee into a filter inside a basket; pour cold water in reservoirs; turn on  Clean the carafe and basket in hot sudsy water after every use

17.  Serve coffee piping hot, right after it is made  Coffee held for too long or reheated loses flavor and aroma  Coffee can also be served iced; make double strength and pour over ice cubes

18.  Made from leaves of a shrub grown in tropical mountainous areas  3 basic kinds: black, green, and oolong – processed and used worldwide

19.  Black tea – dark, rich color and deep hearty flavor  Green tea – delicate, light green color and very mild flavor  Oolong tea – partly oxidized so leaves slightly brown and slightly green – flavor and color between black and green teas

20.  Tea sold loose or in bags  Tea contains caffeine, but not as much as coffee  Available decaffeinated  Available plain, flavored, or instant

21.  Flavored tea – fruit, herb, and spice flavors  Instant tea – brewed tea that has been dried and ground into a powder – available plain, flavored, or presweetened  Herb teas – made from herbs and other plants; do not contain regular tea and are caffeine-free

22.  Brewed in a teapot or right in cup  Automatic tea maker available – works like coffeemaker  Heat fresh, cold water in teakettle; bring to rolling boil; preheat teapot or cup with hot water, rinsing cup or teapot

23.  Place tea – 1 tsp. or 1 bag per serving – in cup  To make loose tea, put tea in an infuser – small container with holes that let hot water in, but tea remains in; like teabags, infuser easy to remove at end of brewing time  Pour boiling water over tea; let steep

24.  Stir tea before drinking to be sure flavor even throughout  May be served with milk or lemons and a sweetener

25.  To make iced tea, brew as for hot tea but use 50% more tea; allows melting ice to weaken tea  For 6 servings of tea, use 9 tsp. tea; steep; remove tea or teabags and pour into ice-filled glasses  Can use automatic tea maker or instant tea, also when making iced tea