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    “Cocktail” is the term used to describe a beverage consisting of a mixture of two or more ingredients – one of which has to be alcoholic


    The basic component of a cocktail might include a spirit and soda or fruit juice. Other ingredients include sugar, honey, milk and cream. Cocktails are often prepared by bartenders and served by waiters. There are also different approaches for mixing cocktails.

     

     




     

  • Rules for mixing cocktails

    • Cocktails can be mixed using different approaches
    • Fruit juices should not be mixed with cream or milk
    • It is inappropriate to mix more than 5 ingredients
    • Mixing by stirring the mixture is used to yield a smooth blend... Pour ingredients in a mixing glass and stir thoroughly with a spoon
    • Shaking is used to bind ingredients together and add air bubbles to the mixture in order to to yield a slightly frothy texture... Pour ingredients over ice cubes (or crushed ice) in a shaker and shake for 10 seconds, then pour the mixture into a glass through a strainer (which will retain the ice)
    • Blending is used for fruits or other ingredients that are added as mixers but do not dissolve or breakdown easily... Adding the ingredients to a blender ensures that they are mixed thoroughly
    • Muddling is a process whereby solid ingredients (like herbs, for example) are gently mashed or ground up with sugar (often by using a pestle and mortar) to extract their flavours before adding spirits and other liquids
    • Flaming is used as a process whereby some ingredients are set on fire to enhance the flavour
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  • Beverage control in the restaurant

    Beverage control entails proper preparation and service of beverages within a restaurant. As such it is important for the bar staff to be familiar with the preparation and serving areas, as well as the ingredients and equipment used in making cocktails and other beverages.

     

    Concerning work areas, it is important that the space is kept clean and tidy and that mixing equipment is also always clean. After mixing, cocktails and their components should be properly cleaned and stored away.

     

    Some of the equipment needed includes pourers, blenders, shakers, squeezers and strainers, knives and chopping boards, ice scoops and glasses, while ingredients range from fruit and fruit juices to soda, cream, or milk, as well as alcohol.

     

    It is also important to be familiar with what the customers require. All cocktails should be presented on a cocktail menu so that customers are aware of what is available. Cocktails can only be served to permitted guests (i.e. over the age of 18) and should be mixed using accurate methods and techniques in order to avoid possible intoxication of guests. 

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