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228918 633864109605532045

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  • 1.  
  • 2. HOSPITALITY ASSIGMENT
  • 3. NAME: POOJA .S.VAISHYA BATCH: L3 ASSESSOR :NANDARKUMAR.S.GAIKWAD
  • 4. ACKNOWLEGDMENT
      • I TAKE THIS OPPORTUNITY TO THANK ALL MY TEACHERS AND COLLEAGUES FOR HELPING ME OUT TO COMPLETE THIS PRESENTATION. I SPECIALLY THANK OUR FACULTY FOR GIVING ALL ASSISTANCE IN MY WORK.
  • 5. TASK P1a
  • 6. Coffee shop
    • The Ambience was casual.
    • The menu type was A La Carte.
    • They serve snacks and non Alcoholic Beverages.
    • It opens at 10:30AM and closes at 11PM.
  • 7. Café coffee day
  • 8. Café coffee day
    • shows that teen-agers form 25% of customers while 38% of the customers are between 20 and 24years and another 23% belong to the age group of 25-29 years.
    • Students and young professional comprise around 72% of our customers.
    • 18% of the customers visit the cafes daily while another 44% visit weekly. Each café, depending upon its size attracts between 500 and 800 customers daily, mainly between 4pm and 7 pm. Customers describe Café Coffee Day as the place they frequent most after “home and workplace/college”.
    • It is a place where they meet friends and colleagues, in groups of 3 or more; a place where they rejuvenate and are free to be themselves rather than a place to be “seen at” vis a vis other cafes.
  • 9. Types of guests
  • 10.  
  • 11. Bottles and chimney
    • It is a licensed operation
    • The ambience was casual.
    • The menu type was A La Carte.
    • They serve Alcoholic and non-alcoholic Beverages.
    • It opens at 11AM and closes at 12PM.
  • 12. Tibbs Frankie
  • 13. Tibbs Frankie
    • The Ambience was casual.
    • The menu type was A La Carte.
    • The service is quick.
    • They serve snacks and soft drinks.
    • It opens at 10:30AM and closes at 11PM.
  • 14.
    • P1b.Demonstrate your operational skills in devising a three course menu (either for breakfast, lunch, or dinner )based on the classical menu sequence and lay out the cover with the cutlery, crockery, glassware and linen that should be used for service. This demonstration can be a group activity with 3 students per group, however each should get the opportunity to demonstrate the services of at least one course of the meal selected by them. A menu card should be made for the meal with brief descriptions of the components of the meal with descriptions of the components which go into the making of these dishes.
  • 15.
    • BREAKFAST
    • Apple Brie cheese omelet
    • LUNCH
    • Starter: Sweet Chili Mushrooms with Halloumi Cheese
    • Main course: Smoked Chicken Salad Croissant Sandwich
    • Dessert: Angel Cake Surprise
    • DINNER
    • Starter: Curried Corn Bisque soup
    • Main course: Cornish Game Hens with Blackberry Sauce
    • Dessert: Black chocolate cake
  • 16. BREAKFAST
  • 17. Apple-Brie Cheese Omelet
    • Ingredients: 1/2 apple peel- core and thinly slice 2 1/2 tablespoons butter -- divided 2 eggs 2 teaspoons cream or milk salt & pepper 2 tablespoons diced brie cheese Cooking Directions: Sauté 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp. cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2 Tbsp. butter in omelet pan over high heat until foam begins to recede but before beginning to color. Pour in egg mixture and prepare omelet, beating to lighten but still allowing it to set on the bottom. Fill with sautéed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate.
  • 18. Apple-Brie Cheese Omelet
  • 19.  
  • 20. Sweet Chili Mushrooms with Halloumi Cheese
    • Ingredients:
    • 8 flat mushrooms 4 tbsp chilli flavored or extra virgin olive oil 150g halloumi cheese, sliced 4-6tbsp Thai sweet chilli dipping sauce Rocket salad leaves to serve.
    • Heat the grill to high. Place the mushrooms gill-side up on a grill rack, brush all over with the oil and season with salt and ground black pepper. Cook under the grill for 5 mins until the juices start to run.
    • Top with the halloumi cheese slices then return to the grill and cook for a further 4-5mins until the cheese is golden and crisp. Arrange two on four serving plates and spoon a little chilli sauce over each. Serve with the salad leaves.
  • 21. Sweet Chili Mushrooms with Halloumi Cheese
  • 22. Braised lentils with pan-fried duck breast
    • 250g Puy lentils
    • 2 tbsp sherry vinegar
    • 2 tbsp walnut oil (or good extra-virgin olive oil)
    • Salt and pepper
    • 4 small duck breasts, skin on
    • 2 tbsp olive oil
    • 1 red onion, cut in half and thinly sliced
    • 4 small Portobello mushrooms (about 200g), thickly sliced
    • 1/2 cup chopped parsley
    • Method 
    • Rinse the lentils and place in a saucepan. Cover with water and bring to the boil over medium heat. Reduce heat and simmer for 20 minutes or until the lentils are cooked but retain some bite. Top up with boiling water if necessary. Drain lentils and set aside. Mix 1 tablespoon vinegar and 1 tablespoon walnut oil and drizzle over the warm lentils, allowing the flavors to absorb. Season well with salt and pepper. With a sharp knife, make several incisions in the duck skin. Season well with salt and pepper. Heat oil in pan. Add duck, skin-side down. Cook for six to eight minutes, turn the duck over and continue to cook for another four minutes. Check the breast is cooked, just a little pink on the inside. Remove from heat and wrap loosely in foil. Rest for five minutes. Using the same pan, with the reserved duck fat from cooking the meat, gently cook the onions for a few minutes to soften. Add mushrooms and cook for a further five minutes. Remove from heat and gently fold through the warm lentils. Sprinkle with parsley and divide between four plates. Top with the duck breast and drizzle over remaining oil and vinegar.
  • 23. Braised lentils with pan-fried duck breast
  • 24. Angel Cake Surprise
    • INGREDIENTS
    • 1 (10 inch tube pan) angel food cake
    • 1 (3 ounce) package strawberry flavored gelatin
    • 1 (15 ounce) can sliced peaches
    • 3 bananas
    • 1 (5 ounce) package instant vanilla pudding mix
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 1 (20 ounce) can crushed pineapple, drained
    • DIRECTIONS
    • Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
    • Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
    • Prepare instant pudding according to instructions on box and spread evenly over fruit.
    • Spread whipped topping on top of the pudding. Try to keep the layers separate.
    • Refrigerate at least 2 hours before serving.
  • 25. Angel Cake Surprise
  • 26. DINNER
  • 27. Curried Corn Bisque
    • RECIPE INGREDIENTS 2 teaspoons canola oil
    • 1 cup fresh or frozen chopped onions
    • 1 tablespoon curry powder
    • 1/2 teaspoon hot sauce, or to taste
    • 1/4 teaspoon salt, or to taste
    • 1/4 teaspoon freshly ground pepper
    • 2 16-ounce packages frozen corn or 3 10-ounce boxes
    • 2 cups reduced-sodium chicken broth
    • 2 cups water1 cup "lite" coconut milk Ingredient Note: Look for reduced-fat coconut milk .
    • DIRECTIONS Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold. Variation Make Curried Sweet Pea Bisque by substituting frozen peas for the corn.
  • 28. Curried Corn Bisque
  • 29. Cornish game hens with blackberry sauce
    • Main Course:
    • 2 tablespoons butter, softened, divided 1/3 cup yellow onions, chopped 1 tablespoon fresh thyme, chopped, divided 1/2 cup tawny Port wine 3/4 cup frozen blackberries, thawed 2/3 cup chicken broth 1 teaspoon flour 1 Cornish Game Hen, halved lengthwise, cleaned, backbone removed Salt and pepper, to taste 2 fresh Parsley sprigs for garnish In a medium-sized saucepan over medium-high heat melt 1 tablespoon butter, add onion and 2 teaspoons fresh thyme; sauté until tender without browning. Add wine; boil 4 minutes. Stir in blackberries (reserve 1 teaspoon for garnish) and broth; boil until reduced to 3/4 cup stirring frequently.  Strain; discard solids. Combine 1 teaspoon butter with flour in a small container; whisk into sauce to thicken; add salt and pepper.(Sauce can be made 1 day ahead, covered and refrigerated; reheat.)   Place Cornish game hens on baking sheet lined with greased foil; brush with remaining 2 teaspoons melted butter; season with salt, pepper and remaining 1 teaspoon thyme.  Roast at 425° for  35 minutes or until done.  Remove from oven, blot with paper towel; place on serving plates and serve with blackberry sauce
  • 30. Cornish game hens with blackberry sauce
  • 31. Black chocolate cake
    • INGREDIENTS
    • 2 cups boiling water
    • 1 cup unsweetened cocoa powder
    • 2 3/4 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup butter, softened
    • 2 1/4 cups white sugar
    • 4 eggs
    • 1 1/2 teaspoons vanilla extract.
    • DIRECTIONS:
    • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
    • In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
    • Bake in preheated oven for 25 to 30 minutes. Allow to cool.
  • 32. Black chocolate cake
  • 33.
    • CUTLERY:
    • Starter: soup spoon, soup plate .
    • Main course: dinner fork, dinner Knife.
    • Dessert: Dessert spoon and Dessert knife and Pastry fork.
    • Other Cutlery used :Table spoon, Table Fork, Table Knife, Serving Spoon, Serving Fork.
    • CROCKERY:
    • Starter plate, soup bowl, dinner plate.
    • GLASSWARE:
    • Sparkling wine glass for starter.
    • Red wine glass for main course
    • Dessert wine glass for dessert.
    • LINEN:
    • Table cloths, Dinner napkins.
    • OTHER ITEMS USED: suet set, candle holder flower vase.
    cutlery and cockery
  • 34.  
  • 35.  
  • 36. GLASSWARE
  • 37. CAKE PLATE
  • 38. LINEN
  • 39. It starts at the catering kitchen facility:
    • 1- ordering, receiving, inspected & sorted. 2- kitchen crew verifies flight meal menu items & special requirements. 3- food items are prep & cooked. 4- food items are cooled down & stored until safe zone of temperature is achieved. 5- food items are packed & portioned. 6- then stored into in-flight service carts. 7- then carts are verified, sealed & stored.
  • 40. Once airplane is ready to be catered :
    • 1-carts are loaded into service truck. 2- truck is check for security purposes. 3- truck goes to airport seals are double check . 4- plane is serviced by catering agent's). 5- once flight crew gets on board aircraft they double check security seals are ok. 6- then food is put in airplane ovens to reheat. 7- food is finally served.
  • 41. TASK P3a
  • 42. Boiling
  • 43.
    • Boiling:
    • In cookery, boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory. Water on the outside of a pot, i.e. a wet pot, actually increases the time it takes the pot of water to boil. The pot will heat at a normal rate once all excess water on the outside of the pot evaporates.
  • 44. BOILING
    • Advantages:
    • Older, tougher, cheaper cuts of meat and poultry can be made digestible
    • It is appropriate for large-scale cookery
    • Nutritious, well flavored stock is produced
    • It is safe and simple
    • Maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum
  • 45.
    • Disadvantages:
    • There is a loss of soluble vitamins in the water
    • Boiling water with the lid on wears out the pot
    • It can be a slow method
    • Foods can look unattractive
  • 46.  
  • 47. BAKING
    • Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, and quiches. It is also used for the preparation of baked potatoes; baked apples; baked beans; some pasta dishes, such as lasagne; and various other foods, such as the pretzel.
  • 48.  
  • 49.  
  • 50. Advantages of baking
    • .
    • As far as healthy food is concerned, baked food comes first in this category because baked food items are low in fat. How they are low fat? Just think about the baking environment and you can easily understand why it has low fat content. Baking is done in area which is fully covered and no heat is passed outside until you open its door. So this stored heat helps in releasing natural energy/fat from the food (like meat) and in this way very little amount of oiling is done in the start which is just for triggering the process of baking.
    • • Baked foods are full of tastes as it cooks more within its own oil, so its very juicy and rich in flavor if cooked with accurate time, temperature and measured ingredients, otherwise baked item will become too dry, hard and will not taste good.
  • 51.  
  • 52. TASK P4a
  • 53. HISTORY
    • Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1656. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli (later, and more popularly called pulque), long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill this agave drink to produce North America's first indigenous distilled spirit.
    • Some 80 years later, around 1600, Don , the Marquis of Altamira, began mass-producing tequila at the first factory in the territory of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products.
    • The tequila that is popular today was first mass-produced in the early 1800s in Guadalajara, Mexico.
    • Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884-1885, was the first to export tequila to the United States. Don Cenobio's grandson Don Francisco Javier gained international attention for insisting that "there cannot be tequila where there are no agaves!" His efforts led to the practice that real tequila can only come from the State of Jalisco
  • 54. production
  • 55. Manufacturing process
    • Harvesting the agave plant remains a manual effort, unchanged by modern farming technologies, and stretching back hundreds of years. The agave is planted, tended, and harvested by hand. The men who harvest it, the "jimadores", possess generations of knowledge about the plants and the ways in which they need to be harvested. The jimadores must be able to work swiftly in the tight rows, pull out the Hijuelos (Agave offspring) without damaging the mother plant, clear the pines (Spanish for pineapples), and decide when each plant is ready to be harvested . Too soon and there are not enough sugars, too late and the plant will have used its sugars to grow a quiote (20-40 foot high stem), with seeds on the top that are then scattered by the wind. The pines, weighing 40 to 70 pounds, are cut away with a special knife called a coa. They are then shredded, their juices pressed out and put into fermentation tanks and vats. Some tequila companies still use the traditional method (artisanal) in which the pines are crushed with a Tahona (stone wheel)
  • 56. Agava
  • 57. Distillery oven loaded with agaves at the El Jimador tequila factory close to Tequila, Jalisco, Mexico Mit Agaven gefüllter Ofen in der Tequila-Fabrik von "El Jimador" in der Nähe von Tequila, Jalisco, Mexico
  • 58.  
  • 59. Scientific classification:-
    • Kingdom:Plantae (unranked): Angiosperms (unranked): Monocots Order:Asparagales Family:Agavaceae Genus: Agave Species: A . tequilana Binomial name : Agave tequilana
  • 60.
    • The musto, (Agave juice, and sometimes the fiber) is then allowed to ferment in either wood or stainless steel vats for several days to convert the sugars into alcohol. Each company keeps its own yeast a closely guarded secret. The fermented product is then distilled once to produce what is called "ordinario", a cloudy or milky liquid, and then distilled for a second time to produce a clear, silver Tequila. Some distilleries distill the product again to produce a triple distilled product. From there the Tequila is diluted and bottled as a "silver Tequila", or it is pumped into barrels to begin the aging process.
    • There is a clear difference in taste between tequila that is made from lowland and highland agave plants. Agave plants that are grown in the highlands often have more fruit flavor due to the growing process. The plants are grown on west-facing slopes, allowing them to receive the most amount of sunlight throughout the day. These plants are taller, wider, and juicier. Agave grown in the lowlands have more earthy flavors, and are typically on the smaller side.
  • 61.  
  • 62. Types of Tequila
    • There are two basic categories of tequila: mixtos and 100% Agave. Mixtos use up to 49% of other sugars in the fermentation process, with Agave taking up the remainder. Mixtos use both glucose and fructose sugars.
    • With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).
    • Tequila is usually bottled in one of five categories:
    • Blanco ("white") or plata ("silver") – white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in oak barrels;
    • Joven ("young") or oro ("gold") – un-aged "blanco" tequila, blended with rested or aged tequilas, and often with caramel coloring, sugar-based syrup, glycerin, and/or oak extract added so as to resemble aged tequila;
    • Reposado ("rested") – aged a minimum of two months, but less than a year in oak barrels;
    • Añejo ("aged" or "vintage") – aged a minimum of one year, but less than 3 years in oak barrels;
    • Extra Añejo ("extra aged" or "ultra aged") – aged a minimum of three years in oak barrels. This category was established in March 2006
  • 63. AGED IN OAK BARRELS
  • 64. AGING PROCESS
    • Reposado may be rested in barrels or casks as large as 20,000 liters, allowing for richer and more complex flavors. The preferred oak comes from US, France or Canada, and while they are usually white oak, some companies choose to char the wood for a smokey flavor, or use barrels that were previously used to hold a different kind of alcohol (e.g. whiskey, scotch, or wine in the case of Asombroso). Some reposados can also be aged in new wood barrels to achieve the same wood flavor and smoothness, but in less time.
    • Añejos are often rested in barrels that have been previously used to rest reposados. The barrels cannot be more than 600 liters, although most are stored in barrels of about 200 liters. Many of the barrels used are from whiskey or bourbon distilleries in America, France, or Canada (the most popular being Jack Daniels), resulting in the dark color and more complex flavors of the añejo tequila. Since most people who agree that after 4 years of aging the tequila is at its best, the añejo can be removed from the wood barrels and placed in stainless steel tanks to reduce the amount of evaporation that can occur in the barrels.
  • 65. Partida-tequila
  • 66. Tequila glasses
    • When served neat (without any additional ingredients), tequila is most often served in a narrow shot glass called a caballito ("Little Horse" in Spanish), but can often be found in anything from a snifter to a tumbler. The Consejo Regulador del Tequila (Tequila Regulatory Council) approved an "official tequila glass" in 2002 called the Ouverture Tequila glass, made by Riedel. The margarita glass, rimmed with salt, sugar, or plain, is a staple for the entire tequila/fruit mixed drink genre, including the margarita itself
    • A margarita glass
  • 67. Popular brands of tequila
  • 68. Tequila is usually bottled in one of five categories:-
    • Blanco ("white") or plata ("silver") – white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in oak barrels;
    • Joven ("young") or oro ("gold") – un-aged "blanco" tequila, blended with rested or aged tequilas, and often with caramel coloring, sugar-based syrup, glycerin, and/or oak extract added so as to resemble aged tequila;
    • Reposado ("rested") – aged a minimum of two months, but less than a year in oak barrels;
    • Añejo ("aged" or "vintage") – aged a minimum of one year, but less than 3 years in oak barrels;
    • Extra Añejo ("extra aged" or "ultra aged") – aged a minimum of three years in oak barrels. This category was established in March 2006
  • 69. TEA
  • 70. TEA
    • Tea is picked during the 'flush' or growth phases of the tea bush. In India these growth periods occur during December and January, but it is all year round in Sri Lanka. April onwards is the best period for China teas.
    • For good quality tea only the bud and top two youngest leaves are picked. A skilled picker will pick thirty to sixty pounds of tea per day. A pound of manufactured tea may require as many as 3,000 shoots.
    • For black tea, oxidation of then takes place from twenty minutes up to three hours. Black tea will have been picked on a clear morning when the dew has just evaporated .
  • 71.  
  • 72.  
  • 73.
    • Picked tea is withered on mesh racks for between 8 and 24 hours. Any stalks or impurities are removed by sieving. Tea must be manufactured near the tea gardens as it must be made from freshly plucked leaves.
    • In the orthodox method, tea is crushed by rolling, releasing juices onto the surface of the leaf.
  • 74.  
  • 75.
    • It is pruned every two to four years to keep its height down to a manageable three feet with a flat top for ease of picking. Left unpruned, a tea bush would grow to become a tree of 30-40 feet in height. In this natural state tea is used for seed production.
    • Tea is grown from as far north as the Russian republic of Georgia to as far south as Santos in Brazil. Tea cultivation requires warm, sub-tropical climates with high rainfall of over 50 inches per annum and it grows at altitudes up to 7,000 feet on acidic soils.
  • 76. Popular tea brands
  • 77.
    •   What are the types of Tea?  Tea is known by the terms White, Green, Oolong and Black. The types are references to processing and oxidization. The simplest explanation is to think of leaf that is picked or falls from any bush. The leaf turns stages of colors until it is finally black. In the case of tea, oxidization is stopped at various stages.
    • White Tea : non-oxidized
    • Green Tea : non-oxidized
    • Oolong Tea : semi-oxidized
    • Black Tea : fully-oxidized
  • 78.  
  • 79.
    •   Tea Tasting & Glossary  Tea Tasting is an art. It is very important for pricing and quality bench marking. As such, each and every lot produced is different in certain characteristics. Below are some of the terms used when tasting teas :
    • Aroma: The odor of the tea liquor.
    • Body: The tactile sensation of weight and substance of liquor experienced in the mouth.
    • Full: Describes a liquor possessing color, strength, substance and roundness.
    • Thick: Describes liquor having substance, but not necessarily strength.
    • Thin/Weak: Describes tea liquor lacking thickness and strength.
    • Toasty: Describes the liquor of tea which has been slightly over fired during manufacture.
  • 80. TASK P4b
  • 81. PROCEDURE OF SERVING TEA
    •  Gather the essentials for any proper tea.
    •  A teapot of silver or bone china, a kettle to boil the water, a teapot, a sugar bowl and cream pitcher.
    •  Use tongs for sugar cubes, a sugar spoon for granulated or raw sugar crystals.
    •  Arrange the tea pot, sugar bowl and pitcher on a silver tray.
    •  Additional trays may be needed for serving, depending on the size of your gathering.
    •  Use your best china cups, saucers, spoons.
    •  If serving loose tea, you will also need an infuser (steeper).
    •  Provide guests with a selection loose teas or tea bags.
    •  Provide individual infusers for each guest, if a variety of loose teas are served.
    •  If you serve only one type of tea, brew it in the pot. If serving several types, fill the pot with boiling water.
  • 82. Tea and biscuits
  • 83. Tea accompaniments and garnishes
  • 84. SERVING TEQUILA
  • 85. Serving tequila
    • Tequila is a fine and complex liquor and as such it should be sipped slowly. It should be served at room temperature, although some like it ice cold, keeping a bottle in the freezer- alcohol does not freeze. Traditionally most people serve it in a caballito, a small shot glass made exclusively for this purpose.
    • The famous Riedel Glass Company of Austria has introduced a special tequila glass. This company claims to have been the first to recognize the effect of the shape of a glass on perception and drinking pleasure of wines and alcoholic beverages.
    • Riedel reports that: "This elegant slender glass has a tall stem, meant to lift fine tequila to the level it deserves, to accord it the appreciation and respect of which it is worthy."
    • However, the traditional caballito is still the favorite glass to enjoy Blanco and reposado. Añejo is preferably served in a snifter so that its aroma is fully appreciated.
    • Blanco and reposado may be accompanied by sangrita made of tomato and orange juice with salt and chilly.
  • 86.
    • The tequila shots and slammers, with salt on one hand and a bite of lemon or lime, is Hollywood stuff and few people, mostly tourists, drink it that way. However, some people do put some lime juice in the tequila or bite the lime before sipping it. In many restaurants throughout Mexico they bring you a small tray with your favorite brand, a caballito with sangrita, salt and half a lime.
    • Whereas straight tequila may be an acquired taste, plenty of drinkers enjoy it as the base of their cocktails.
    • The margarita is one of the most famous of all, but you have to make it correctly.
    • Experts insist you should avoid using bottled lime juice since it adds an overly sweet taste. Use fresh limes hand picked at the local market or supermarket; the best ones should be a bit soft when you squeeze them since these should contain the most juice.
  • 87. GARNISHES
  • 88. Accompaniments
  • 89. Tequila serving glasses
  • 90. THANK YOU