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Beverages - 14163_128
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Chapter 6 Meat, Poultry, and Seafood - 14163_131
o l l l When loose tea (not enclosed in a cloth bag) is placed in the urn or kettle, the tea should be strained after it has steeped for 5 minutes. Tea should be made just before serving. Do not boil; this brings out the bitter taste. Schedule  preparation  so  that  not  more  than  15 minutes will elapse between its preparation and service; hold prepared tea at 175°F to 185°F. ICED  TEA.—  The  following  points  should  be observed when preparing tea to be served iced: .  A stronger brew is required for iced tea than for hot tea because of the diluting action of the ice, .  A tea concentrate may be brewed and chilled, then  diluted  before  serving. l l l Do  not  add  cold  water  to  the  concentrate;  this may produce cloudy tea. The concentrate should be poured into the cold water. The tea may be presweetened by dissolving sugar in the hot concentrate before diluting it with cold water. If desired, cut lemons into eighths to serve with tea Other  Drinks The  C  (beverage)  section  of  the  AFRS  contains many recipes for various fruit drinks and milk drinks that may be prepared and served with either lunch or dinner. When you prepare fruit drinks such as lemonade or grapeade, it is important to remember to make the drink early enough to allow time for thorough chilling in the refrigerator. If ice is used to chill the beverage, adjust the amount of water used. 5-27

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