Tuesday, February 12th 2019. | Beverages

 Beverages Quinoa Fruit Shake Vegan Gluten Free Nut Soy

He may even require to work along with the executive chef to find wines that complement a specific menu. However if you are working in any restaurant then at times you may require preparing the wine lists or even provide training to other staff about the wines and wine service. If we talk in terms of salary then as a beginner you could easily earn a decent salary as $28 000 but as you gain experience and certification you may make between $80 000 and $160 000. Though to be a Master Sommelier you need to pass a series of exams from the Court of Master Sommeliers. Restaurant or Hotel Beverage Manager: This is another specialized field that combines the creativity of the kitchen along with the business of running wine and beverage operations.

Guatemala was way ahead of us in that respect. As Guatemala is a country that grows sugar cane and exports sugar it is the common sweetener for this beverage. Horchata could be sweetened with honey agave syrup Stevia or any other sweetener preferred. Rosa de Jamaica or Roselle Hibiscus Beverage This beverage is made from the calyxes of the Hibiscus sabdariffa plant often called Roselle Hibiscus. They are deep red and fleshy when fresh. Once dried the calyxes are packaged and can now be found in many health food stores. In Guatemala these calyxes are called Rosa de Jamaica or Jamaican Rose. The name spoken or written in Guatemala implies either the dried calyxes or the resultant beverage. In Guatemala the roselle hibiscus plant is not grown for the small flowers but for the fleshy calyxes steeped to make the Rosa de Jamaica beverage. The calyxes are high in vitamin C citric acid tartaric acid and malic acid as well as flavonoids such as cyanidin giving them their deep red color.

Agua de Tamarindo or Tamarind Beverage Tamarind or Tamarindus indica is known and used in many ways throughout the world. In Guatemala tamarind is used to make a refreshing beverage. The tamarind pods grow on a tree. They have a brown brittle shell rusty brown sticky pulp and may contain from 1 to 12 large flat glossy brown seeds. The pulp is very fibrous. The flavor is quite sour and tart making it excellent for use as Agua de Tamarindo. The tamarind pods or the beverage are seen all over Guatemala. Tamarind is a good source of antioxidants containing carotenes vitamin C flavonoids and B vitamins. They protect against vitamin C deficiency. Tamarind is good for digestion. It can be made into a gargle for sore throat. It is said to lower cholesterol and promote a healthy heart.

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