Lesson 28

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Lesson 28

  1. 1. Lesson 28<br />PREPARATION OF COCKTAIL DRINKS<br />
  2. 2. IT SERVE AS APPETIZER TO <br />WHET THE APPETITE OF THE DINERS AND AS AN AID <br />IN DIGESTION AND RELAXATION…<br />
  3. 3. INGREDIENTS like <br />fruits<br />COCKTAILS ARE WELL-ICED DRINK MADE UP OF <br />BASE LIQUIOR<br />COLORING AND SPECIAL FLAVORING<br />
  4. 4. IT SHOULD HAVE A DISTINCT ALCOHOLIC FLAVOR WITHOUT BEING OVERPOWERING AND SHOULD PLEASE THE EYES AS WELL AS THE PALATE OF THE DRINKER<br />
  5. 5. IMPORTANT TIPS AND TECHNIQUES WHEN PREPERING COCKTAIL DRINKS<br />
  6. 6. 1. MIXING<br />PUT ICE FIRST AND THE <br />LIQUOR LAST WHEN FILLING<br /> A COCKTAIL SHAKER . THE <br />LIQUIOR IS ADDED LAST SO THAT THERE WILL BE LESS DILUTION<br />
  7. 7. <ul><li>MUST BE STIRRED ENOUGH TO MIX THE INGREDIENTD, ABOUT 12-15 STIRS AND NOT SO MUCH THAT ICE WOULD DILUTE THEE LIQUOR.
  8. 8. IF A CARBONATED DRINK IS USED IN A RECIPE, STIR GENTLY AND BRIEFLY TO RETAIN THE SPARKLE.
  9. 9. RECIPES WITH FRUIT JUICES, EGGS, CREAM OR OTHER HARD TO MIX INGREDIENTS SHOULD BE SHAKEN VIGOROUSLY, FOR THOROUGHLY MIXED MIXTURE. FOR ADDED FROSTHINESS, </li></ul>USE A BLENDER<br />2. STIRRING<br />
  10. 10. 3.Chilling glassware<br />STORE GLASSES IN A REFRIGERATOR FOR AN HOUR OR IN A FREEZER FOR 5-10 MINUTES TO CHILL THEM. GLASSES CAN ALSO BE CHILLED BY FILLING THEM WITH ICE AND WATER AND LETTING THEM SIT WHILE YOU ARE MIXING A DRINK<br />
  11. 11. 4. FROSTING<br />CAN BE DONE BY DIPPING THEM IN WATER AND PLACING THEM IN A FREEZER FOR HALF AN HOUR. MUGS WITH HANDLES ARE CONVENIENT TO HOLD AND ATTRACTIVE FOR SERVING. SILVER OR METAL MUGS WILL FROST BETTER THAN GLASS ONES<br />
  12. 12. 5. COATING THE RIM OF A GLASS<br />RUB THE RIM OF A CHILLED GLASS WITH A PIECE OF CITRUS FRUIT OR DIP THE RIN INTO CITRUS JUICE, THE DIP THE GLASS INTO A BOWL OF REFINED SUGAR. SHAKE OFF THE EXCESS GENTLY. SOME RECIPES CALL FOR DIPPING THE RIN OF THE GLASS INTO A LIQUOR BEFORE DIPPING TO SUGAR. SOME GLASSES ARE DIPPED LIGHTLY INTO SALT INSTEAD OF SUGAR AS IN MARGARITA COCKTAIL<br />
  13. 13. WHEN MAKING A DRINK FOR THE FIRST TIME, BE PRECISE IN MEASURING THE INGREDIENTS CALLED FOR IN THE RECIPE. CALCULATING THE INGREDIENTS MAY RESULT IN A TOO WEAK, TOO STRONG, OR UNBALANCED MIXTURE.<br />6. MEASURING<br />
  14. 14. STANDARD MEASUREMENTS:<br />DROP=2-3 DROPS<br />DASH=SAMLL QUANTITY<br />TEASPOON=1/6 OZ<br />TABLESPOON=1/2 OZ OR 3 TEASPOONS<br />OUNCE=2 TABLESPOONS<br />PONY= 1 OZ OR 2TABLESPOONS<br />JIGGER= 1 ½ TO 2 OZ<br />CUP=8 OZ<br />POUND= 16 OZ OR 2 CUPS<br />PINT = 16 OZ OR 2 CUPS<br />QUART=32 OZ OR 4 CUPS<br />GALLON =128OZ OR 4 QUARTS<br />
  15. 15. SUGGESTED COCKTAIL DRINKS<br />

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