Beruflich Dokumente
Kultur Dokumente
In many food service operation, beverage are the most important profit center.
(Specialized establishments, such as bars and night clubs, are supported exclusively
by beverage sales.)Beverage inccrease sales because they can be served at any time,
have a fairly high markup, and do not require much labor.
Basically, beverage can be devided into two catagories: alcoholic and nonalcoholic. These, in turn , are distinguished as ready-to-drink and prepare
beverges.
Ready-to-drink Beverages
Alcoholic
Wines
Sparkling wines
Beers
Spirits
Liqueurs
Aperitifs
Non-alcoholic
Mineral water
Lemonade
Non-alcoholic Beer
Milk
Fruit juices
Soda pops
Prepared Drinks
Alcoholic
Cocktail
Punches
Mulled wine
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Non-alcoholic
Coffee
Tea
Cocoa
Milk shakes
Fruit-juice cocktail
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Wine
Definition
Wine is a beverage made exclusively from totally or partially fermented fresh
grape juice.
The five Basic Wine Types
Red wine
Rose wine
Blush wine
White wine
Sparrkling wine
Wine Making
Red Wine
Red wine is always made from red grapes. The grape solids are
retained in the must during all or part of the fermentation to
extract the pigment from the grapes, giving the wine its red
color.
Rose Wine
Red grapes are used exlusively for rose wine, never a mixture
of red and white grapes, as is commonly though . The solids are
kept in the must for only very short time (Between 12-36
hours) ;thus, the light pink color.
Blush wine
White wine
Sparkling Wine
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Serving Temperatures
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16-18C (61-64F)
13-15C (55-59F)
10-13C (50-55F)
White wines
9-10C (48-50F)
Sparkling wines
6-8C (43-46F)
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Aperitifs
The word aperitif comes from the French, originally from the Latin aperire, meaning
to open. An aperitif is thus a prelude, an opening to the meal, a before-dinner drink.
Vermouths
Bitters
Anise-based liqueurs
Fortified wines
Vermouths
Vermouths are made from white wine and are fortified and
flavored with herbs. Then adding pure wine alcohol or other
spirits made from wine. The alcohol content is between 16-18
percent. Vermouth may be sweet or dry, white or red.
Vermouth can be served in two ways;
Sec; Served in an aperitif glass without the additional of
soda, mineral water, with or without ice.
Spitzer; Served in an aperitif glass with soda,mineral
water and ice.
Vermouths are served cool, often with a lemon or orange
twist.
Popular Brands of Vermouth
Brand
Cinzano
Cinzano dry
Dubonnet
Gancia
Martini
Martini Dry
Color
Red or White
White
Red or White
Red or White
Red or White
White
Taste
Sweet
Dry
Sweet
Sweet
Sweet
Dry
Origin
Italy
Italy
France
Italy
Italy
Italy
Bitters
Bitters are made from pure alcohol, water, extracts of bitter and
aromatic plants, natural flavorings, and sugar. Bitters can be
artificially colored.
Bitters are served in the same way as vermouth aperitif.
Popular Brands of Bitters
Brand
Campari
Cynar
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Origin
Italy
Italy
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Ramazotti
Italy
Suze
Switzerland
Anise-based Liqueurs
Anise is the aromatic base liqueur. Anise liqueurs are between
45 and 50 percent alcohol, and they are sugared.
Anise aperitifs are served in and aperitif glass without ice. Ice
water is served on the side and added by the guest. When water
is added, the tranparant yellow liqueur becomes milky and
cloudy. Anise aperitifs are drunk very cool, but the liqueur
should not be stored in a cold place, or it will discolor and
become cloudy.
Popular Anise Liqueurs
Brands
Patis 51
Pernod
Ricard
Berger
Ouzo
Fortified Wines
Origin
France
France
France
France
Greece
Reccommended for:
Wine
Origin
Type
Sherry
Spain
Fino
very dry
Manzanilla dry
Amontillado rich, mild
Olorooso
sweet
Olorosso
dry
Cream
strong,sweet
x
x
x
x
x
Pale white
Ruby
Tawny
x
x
x
Port
Portugal
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Attributes
dry or sweet
rich, mild
strong, dry,
Sweet
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Sandeman
Taylor
Corkburn
Dow
Origin
Reccommended for:
Type
Attributes
Sercial
Verdelho
Boal
Malvasia
dry
semi-dry
mild
sweet
x
x
x
x
Marsala Italy
sweet
Samos
sweet
Madeira Portugal
Greece
Kobke
Dela Force
Sandeman
Cora
Liquors
Under the collective name liquor are grouped all beverages distilled from fruit, grain,
plant, and roots. Brand-name liquors generally contain 40 to 43 percent alcohol.
Liquor Production
Producing Alcohol
Distillation
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Storage
Refinement
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Criteria for Cognac Cognac lables usually contain abrivations or designations that
indicate the age of the Cognac. As a member of the service
staff, we must know the meanings of these abrivations.
Descrition
Minimum Storage
(Times in Oak Casks)
3 Years
VO (Very old)
VSOP (Very Superior old pale)
Reserve
5 Years
Extra
Napoleon
Vieille Reserve
6 Years
Sweet Liqueurs
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Service of Liqueurs Liqueurs are served only small potions; the standard of measure
differs from country to country. In many cases liqueurs are
served in a small snifters, but establishments often have special
liqueur glasses.
Name
Base
Herb-based
Bndictine D.O.M.
Sundry herbs
Liqueues
Bndictine B.B.
Sundry herbs and Cognac
Galliano
Sundry herbs
Goldwasser
Sundry herbs
Strega
Sundry herbs
Citrus-based
Liqueurs
Cointreau
Curacao orange
Curacao blue
Curacao red
Curacao green
Grand Manier
Mandarine
Bitter-orange peel
Curacau orange
Curacau orange
Curacau orange
Curacau orange
Orange paste and Cognac
Mandarine orange
Stone-fruit based
Liqueurs
Apricot Brandy
Cherry Heering
Marashino
Peach Brandy
Rteli
Apricots
Cherry
Marasca Cherry
Peaches
Cherries
Seed-fruit based
Liqueurs
Williamine
Pears
Berry-based
Liqueurs
Brombeere
Cassis
Fraisa
Sambuca
Blackberries
Black currant
Strawberries
Elderberries
Cream Liqueurs
Crme de banana
Crme de cacao
Crme de menthe
Crme de mokka
Crme de noisette
Crme de vanille
Bananas
Cocoa
Peppermint
Coffee
Hazelnuts
Vanilla
Other Liqueurs
Amaretto
Anisette
Drambuie
Almonds
Anise
Scotch Wishky and Honey
Eierlikor
Irish Mist
Kmmel
Egg powder
Irish Whisey and Honey
Caraway seeds
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Lochan Ora
Parfait Amour
Bitter Liqueurs
Violets
Bitter liqueurs (also called stomach bitters or bitters for short) are
usually drunk as digestifs ,therefor, after the meal. Bitter liqueurs aid
the digestion and help when one has eaten too much or eaten food
that is hard to digest. Bitters liqueurs are made from herb bases, and
therefor are similar in principal to herb liqueurs. The only significant
difference is in the composition, because bitter liqueurs have no or
very little sugar.
The alcohol content of the difference digestifs varies between 45 and
49 percent. Therefoe they are,like spirits and liqueurs, served in small
portions. They are always served in a short glass with a glass of ice
water on the side.
Common Brands
Fernet Branca
Jgermeister
Underberg
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