Drinks, cold dishes, sandwiches and quymoq

Among hot drinks tea, coffee and cocoa are drunk. Tea has long been known as an invigorating drink; it has black and green kinds. The flavour substances of tea do not dissolve in cold water, so the hotter the water used, the better the tea comes out. The textbook method: the teapot is rinsed with boiling water, dry tea is added and boiling water poured to a third of the pot’s volume and left to brew 5–7 minutes with the lid on, then filled with boiling water. For 1 l of water 20 g of dry tea is taken. Brewed tea is poured into cups without cooling (not below +70 °C); sugar, jam, honey, milk and lemon are served with it. White tea is made with milk, shirchoy with cream and salt. Coffee comes from the fruit of a tropical tree and, through caffeine, strongly affects nerves and heart; tea also has caffeine. So coffee is not advised for 10–11 year-olds, and tea is best drunk lightly and little; in this lesson we study only the technology. Cocoa is made from cocoa powder, sugar and milk. Boiling water and milk scald: adults lift teapots and saucepans, and children do not pour boiling water themselves.