English as a business language

Hot drinks
Coffee is a brewed drink prepared from the roasted seeds of several species of an evergreen shrub of the genus Coffea. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. Coffee plants are cultivated in more than 70 countries. Once ripe, coffee "berries" are picked, processed, and dried to yield the seeds inside. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee.
Coffee is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most popular drinks in the world. It can be prepared and presented in a variety of ways. The effect of coffee on human health has been a subject of many studies; however, results have varied in terms of coffee's relative benefit.
Hot chocolate, also known as drinking chocolate or cocoa, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot chocolate may be topped with whipped cream. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.
Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States. Prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online.
Tea,the second most consumed drink in the world, is produced from infusing dried leaves of the camellia sinensis shrub, in boiling water.There are many ways in which tea is prepared for consumption: lemon or milk and sugar are among the most common additives worldwide. Other additions include butter and salt in Bhutan, Nepal, and Tibet; bubble tea in Taiwan; fresh ginger in Indonesia, Malaysia and Singapore; mint in North Africa and Senegal; cardamom in Central Asia; rum to make Jagertee in Central Europe; and coffee to make yuanyang in Hong Kong. Tea is also served differently from country to country: in China and Japan tiny cups are used to serve tea; in Thailand and the United States tea is often served cold (as "iced tea") or with a lot of sweetener; Indians boil tea with milk and a blend of spices as masala chai; tea is brewed with a samovar in Iran, Kashmir, Russia and Turkey; and in the Australian Outback it is traditionally brewed in a billycan. Tea leaves can be processed in different ways resulting in a drink which appears and tastes different. Chinese yellow and green tea are steamed, roasted and dried; Oolong tea is semi-oxidised and appears green-black and black teas are fully oxidised.
Around the world, people refer to other herbal infusions as "teas"; it is also argued that these were popular long before the Camellia sinensis shrub was used for tea making. Leaves, flowers, roots or bark can be used to make a herbal infusion and can be bought fresh, dried or powdered.
Consider – nəzərə almaq, hesab etmək
Starch – nişasta
Barley – arpa
Bitterness – acılıq
Resulting – nəticəsində
Accidentally – təsadüfən
Jar – banka
Throughout – bütövlükdə
Cultivar – sort
Sole – təkcə, tək, yeganə
Per capita –adambaşına
Subsequent – sonrakı, növbəti
Chemical compound – kimyəvi birləşmə
Beside – yanında, başqa
Fully – tam, tamamilə
Distilling – distillə
Processing of sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose. Compound sugars, also called disaccharides or double sugars,common examples are sucrose, lactose and maltose.

Glucose occurs naturally in fruits and plant juices and is the primary product of photosynthesis.
Fructose occurs naturally in fruits, some root vegetables, cane sugar and honey and is the sweetest of the sugars.
Lactose is the naturally occurring sugar found in milk.
Galactose generally does not occur in the free state but is a constituent with glucose of the disaccharide lactose or milk sugar. It is less sweet than glucose.
Sucrose is found in the stems of sugarcane and roots of sugar beet.
Maltose is formed during the germination of certain grains, the most notable being barley, which is converted into malt, the source of the sugar's name.