In serving beverages to healthy persons, the
food value of the meal should be taken into consideration. The beverage
accompanying a heavy meal should be one having very little food value;
whereas, in the case of a light meal, the beverage can be such as will
give additional nutrition. For instance, hot chocolate, which is very
nutritious, would not be a good beverage to serve with a meal consisting
of soup, meat, vegetables, salad, and dessert, but it would be an
excellent drink to serve with a lunch that is made up of light
sandwiches, salad, and fruit.
ALCOHOLIC BEVERAGES
9. ALCOHOLIC BEVERAGES are made by allowing yeast to ferment the starch
or the sugar in a certain kind of food, thus producing acid and alcohol.
Grains and fruits are used oftenest for this purpose. In some cases, the
fermentation is allowed to continue long enough to use up all the starch
or sugar in the material selected, and in this event the resulting
beverages are sour and contain a great deal of alcohol. In others, the
fermentation is stopped before all the sugar or starch is utilized, and
then the beverage is sweet and contains less alcohol.
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