According to Wahab (2004) on his studies Guidelines for the preparation of Halal food and goods For the Muslim consumer, the main source of human food and drink are plants and animals that have been created by Allah on the earth, as a gift to its followers. In addition, all forms of water are permissible and can be taken except if they are poisonous, intoxicating, and harmful to human health. In Islam, drink and food mixed with wine and alcohol related product is also not permissible. There are a vast number of wonderful recipes which use some form of alcohol as an ingredient in sauces, marinades or as a main flavor ingredient (Filippone, 2016). In general, the main reason any alcoholic beverage is used in a recipe is to impart flavor. According to Joachim and Schloss (2010) adding wine or other alcoholic beverages in cooking is said to increase the flavor and it is also used to tenderize meat. As well as using alcohol in cooking, it can also be a main ingredient in desserts and sweets. Other dishes use alcoholic content to provide entertainment, such as flambés and flaming dishes (Filippone, 2016). However, the usage in drink of fermentation intensifies and concentrates fruit essence into liqueurs, cordials, brandies and wines. As a result, 70 percent of hotels and food premises inspected by the Malaysian halal authority admitted to deliberately using alcoholic drinks in the dishes served to their Muslim consumers (Utusan Malaysia, 2010).
According to Sunny (2016) while