Podcast
Questions and Answers
Why is it essential for bar staff to have good training in ice handling?
Why is it essential for bar staff to have good training in ice handling?
- To avoid problems related to foodborne illness caused by contaminated ice (correct)
- To reduce the cost of ice production
- To improve the appearance of the bar
- To increase the speed of serving drinks
What should be washed before getting ice from the ice making machine?
What should be washed before getting ice from the ice making machine?
- Ice scoop
- Ice machine
- Gloves
- Hands (correct)
How should you hold the ice scoop when handling ice cubes?
How should you hold the ice scoop when handling ice cubes?
- Hold only the ice scoop handle (correct)
- Hold the ice cube
- Hold the handle and the scoop
- Hold the scoop and the container
What should not be used to scoop ice?
What should not be used to scoop ice?
Where should the ice scoop be stored?
Where should the ice scoop be stored?
What should be done regularly to the ice scoop and container?
What should be done regularly to the ice scoop and container?
What should not be stored in the ice machine?
What should not be stored in the ice machine?
Why should the doors of the commercial ice machine be kept closed?
Why should the doors of the commercial ice machine be kept closed?
What is the primary purpose of the stem in a Sour Glass?
What is the primary purpose of the stem in a Sour Glass?
Which type of glass is typically used to serve mixed drinks, particularly the Hurricane?
Which type of glass is typically used to serve mixed drinks, particularly the Hurricane?
What is the characteristic shape of the Poco Grande glass?
What is the characteristic shape of the Poco Grande glass?
Which type of glass is mainly used to serve straight-up cocktails?
Which type of glass is mainly used to serve straight-up cocktails?
What is the volume of a typical Hurricane Glass?
What is the volume of a typical Hurricane Glass?
What is the material used to make the Poco Grande glass?
What is the material used to make the Poco Grande glass?
Which type of glass is also known as a Delmonico glass?
Which type of glass is also known as a Delmonico glass?
What is the shape of the rim of the Poco Grande glass?
What is the shape of the rim of the Poco Grande glass?
What is the term for a mixed drink prepared in a bar with an alcoholic ingredient?
What is the term for a mixed drink prepared in a bar with an alcoholic ingredient?
What is the process by which spirits are produced?
What is the process by which spirits are produced?
What is the term for a drink with no alcoholic ingredient?
What is the term for a drink with no alcoholic ingredient?
What is the measure of alcohol content in a drink?
What is the measure of alcohol content in a drink?
What is Liqueur?
What is Liqueur?
What is the term for drinks produced through distillation, brewing, fermentation, or combination process?
What is the term for drinks produced through distillation, brewing, fermentation, or combination process?
What is the classification of drinks that covers both cocktails and non-alcoholic concoctions?
What is the classification of drinks that covers both cocktails and non-alcoholic concoctions?
In US standards, how is proof determined?
In US standards, how is proof determined?
What is the main purpose of a bartender making a visually appealing cocktail?
What is the main purpose of a bartender making a visually appealing cocktail?
What is the name of the cocktail shown in Figure 36?
What is the name of the cocktail shown in Figure 36?
Why is it important to use the correct color of crème de cacao in a Grasshopper cocktail?
Why is it important to use the correct color of crème de cacao in a Grasshopper cocktail?
What is the result of not garnishing a cocktail properly?
What is the result of not garnishing a cocktail properly?
What is the purpose of a garnish in a cocktail?
What is the purpose of a garnish in a cocktail?
What is a characteristic of a tall drink?
What is a characteristic of a tall drink?
Why is it important for a bartender to consider the color of the drink when garnishing?
Why is it important for a bartender to consider the color of the drink when garnishing?
What is the source of the tip provided in the content regarding the drink being colorful or having the correct color?
What is the source of the tip provided in the content regarding the drink being colorful or having the correct color?
What is the primary difference between shaking and blending drinks?
What is the primary difference between shaking and blending drinks?
Which of the following drinks is NOT mentioned in the provided list?
Which of the following drinks is NOT mentioned in the provided list?
What is the importance of understanding the key terms and lessons in preparing drinks?
What is the importance of understanding the key terms and lessons in preparing drinks?
What is the name of the learning activity that requires understanding the key terms and lessons in preparing drinks?
What is the name of the learning activity that requires understanding the key terms and lessons in preparing drinks?
How many drinks are listed in the provided table?
How many drinks are listed in the provided table?
What is the purpose of garnish in preparing drinks?
What is the purpose of garnish in preparing drinks?
What is the term for the standardized recipe used in preparing drinks?
What is the term for the standardized recipe used in preparing drinks?
What is the benefit of understanding the background and origin of drinks?
What is the benefit of understanding the background and origin of drinks?
Study Notes
Glassware
- Poco Grande: a cocktail glass with a curved, tulip-shaped goblet and a thick stem, often used for serving champagne cocktails
- Cocktail Glass: a stemmed glass with a coupe bowl, used for serving straight-up cocktails
- Sour Glass: a glass with a rounded cup and a stem, used for serving sweet, citrus-based drinks like Whiskey Sour
- Hurricane Glass: a glass that can hold 20 US fluid ounces (590 ml), used for serving mixed drinks like the Hurricane
Sanitary Procedures for Handling Ice
- Train staff in proper ice handling practices
- Wash hands before handling ice
- Hold only the ice scoop handle, not other parts of the scoop
- Do not scoop ice using water glasses or cups, and never handle ice with hands
- Do not return unused ice to the ice machine/ice bin
- Keep ice machine doors closed except when removing ice
- Store ice scoops outside the ice maker and keep them in a clean container
- Wash and sanitize ice scoops and containers regularly
- Do not store anything except ice in the ice machine
- Clean the ice machine regularly and fix any problems identified
Cocktail and Mocktail Presentation
- A cocktail must look inviting, appealing, and attractive to encourage customers to order
- Optimize the appearance of cocktails to make them appealing to customers
- Consider the color, garnish, and decoration of the drink when serving
Garnishing Drinks
- Consider the color of the drink when garnishing
- Use the correct color ingredients to avoid altering the drink's appearance
- Proper garnishing and decoration add a finishing touch to the drink
- Research the background, preparation, and mixing methods of drinks to understand how to garnish them correctly
Key Terms and Lessons
- Alcoholic Drink: a mixed drink prepared in a bar with an alcoholic ingredient
- Liqueur: an alcoholic drink with an infusion of varied ingredients like aromatics, herbs, and spices
- Liquors: alcoholic drinks produced through distillation, brewing, fermentation, or combination processes
- Non-Alcoholic Drink: a mixed drink prepared in a bar with no alcoholic ingredient
- Proof: a measure of alcohol content known as ethanol, either in alcohol by volume (ABV) or percentage
- Spirits: alcoholic drinks produced through distillation processes
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Description
This quiz is about glassware, specifically for hospitality students, covering topics related to glassware in the hospitality industry.
