Preparing Cocktails

Card Set Information

Preparing Cocktails
2014-11-02 16:32:21

WSET Diploma Unit 4 - Spirits
Show Answers:

  1. What temperature should cocktail glasses be?
    Room temperature or below
  2. Should the guest see the bartender check whether a glass is clean?
    Yes. The bartender should always hold the glass up to the light to check it has no lipstick or watermarks and is unbroken.
  3. Should wine glasses be polishing before serving?
  4. Why must a chipped or cracked glass be thrown away?
    • May contain harmful bacteria or cause injury.
    • Throw into dedicated bin; NOT into bin with a plastic liner.
  5. Must you replace a drink served in a damaged glass?
    Yes. Never pour it into a fresh glass.
  6. Should drinks be served as cold as possible?
    Yes, unless otherwise stated.
  7. How should you chill a glass?
    • Put in freezer for a couple of hours
    • Put crushed ice and soda in a glass while you prepare the drink
  8. How should you preheat a glass?
    Fill glass with hot water and sit for a minute
  9. When should sugar or salt be added to the rim of a glass?
    Before you start to prepare the drink in front of the customer; not in advance
  10. How should glasses be stored?
    Standing upright or face down on ruber matting
  11. Should glasses be stored in sight of guests?
    No; but close at hand
  12. How should glasses be held?
    • By stem or base (to keep glass from warming)
    • Never touch edge of glass as guest puts their lips there
  13. Name the volume of several glass styles
    • Shot: 60 ml / 2 oz
    • Liqueur: 90 ml / 3 oz
    • Cocktail: 150-270 ml / 5-9 oz (aka Martini)
    • Margarita: 210 ml / 7 oz (aka Coupette, Marie Antoinette)
    • Wine: 240 ml / 8 oz / 1 cup
    • Tumbler: 270-360 ml / 9-12 oz / 1.1-1.5 cups (aka Old Fashioned)
    • Toddy: 300 ml / 10 oz / 1.25 cups
    • Snifter: 360 ml / 12 oz / 1.5 cups (aka Brandy balloon)
    • Sling: 360 ml / 12 oz
    • Highball: 360-480 ml / 12-16 oz / 1.5-2 cups (aka Slim Jim, Collins)
    • Hurricane: 510 ml / 17.25 oz (aka poco grande, tulip)
  14. Describe how to store ice
    • Ice should be treated as a food product and kept clean, clear and dry
    • Use a plumbed, ventilated stainless-steel container
    • Never use ice sitting in its own water
    • Keep all containers out of ice wells
  15. T or F? The more ice a bartender puts in a class, the less alcohol the drink contains
  16. Name 2 processes by which ice absorbs heat (keeps drinks cold)
    • rising in temperature while remaining a solid
    • changing from a solid to a liquid
  17. T or F? When 2 liquids are added together, the temperature increases
  18. Describe how to handle ice
    • Always use a plastic or metal scoop
    • Never use a glass or your hands
    • Always throw used ice away (even if same drink for same guest)
    • Always fill shaker to the top with ice
    • Always put ingredients into glass first; add ice after it is right
  19. What should you do if glass breaks near the ice well?
    • Stain the ice with Grenadine as a warning
    • Remove all ice with a scoop
    • Use a cloth to remove any splinters
  20. Name the 4 types of ice
    • Blocked
    • Cubed
    • Crushed/cracked
    • Shaved
  21. Name 3 terms for serving ice in cocktails
    • On the rocks: drink is served over ice
    • Frappe: drink served over shaved ice
    • Straight up: drink shaken or stirred over ice and then served without ice
  22. What are cocktail garnishes used for?
    • Add aesthetic value
    • Add flavor
  23. Name 4 standard garnishes
    • Lemon: 8 wedges or 16 slices
    • Lime: 8 wedges or wheels
    • Orange: slices or half slices
    • Maraschino cherries
  24. Name 11 other garnishes:
    • Rimming/edging: sugar, salt, cocoa, using citrus juice as an adhesive
    • Melon ball: honeydew, cantaloupe, watermelon
    • Pineapple spear: thin triangle
    • Apple fan: thin apple wedge splayed into a fan
    • Apple chevron: cut small wedge from larger wedge and offset them
    • Twist: thin zest of citrus skin twisted over drink and dropped in
    • Zest (flaming): thicker than a twist; held over flame then squeezed into drink
    • Spiral: long thin strip of fruit skin wrapped around a straw
    • Berries: fresh or frozen
    • Mint leaves: sprig at top of stalk
    • Celery and cinnamon sticks: swizzle stick for cold and hot drinks
  25. How should you cut fruit?
    • Check for bruises, over-ripeness, damage and rot
    • Wash
    • Soften (roll limes or put in hot water for 5 minutes)
    • Cut using a clean, serrated, and very sharp knife
    • Cut on a clean chopping board; put cloth under board to prevent slipping
    • Cut fruit to meet demand; throw away any fruit left over from previous night's shift
  26. Name 11 bartender tools
    • Cocktail shakers: 3-piece or Boston
    • Strainer: Hawthorn (metal shaker) or Julep (glass half of Boston)
    • Stainer/Sieve: remove flecks of ice from Martinis and fruit from muddled drinks
    • Bar spoon: 5 ml / 1 teaspoon / .17 oz
    • Muddler: plastic or wood rolling pin
    • Blender: heavy-duty, multi-speed
    • Measures:
    • Pourers: Medium or fast flow; used on tops of bottles for free pouring
    • Bar cloths: dry hands and polish glassware
    • Potato peeler: peel lemons and oranges, and for zesting
    • Ice scoop: plastic or steel
  27. What is the bartender trying to achieve when creating a cocktail?
    • Chill the mixture
    • Marry the ingredients
    • Exception: layering seeks neither
  28. Name the 6 different methods of creating a cocktail
    • Building: Easiest -- pour into ice-fill to 1 cm from top
    • Stirring: add to shaker (glass half if Boston) and stir 30 times using flat end of bar spoon
    • Muddling: add chopped fruit/herb to shaker and muddle; sometimes with sugar; then add other ingredients
    • Shaking: used for heavier ingredients such as syrups, cream or eggs
    • Blending: add liquid first; add *crushed* ice bit by bit; never make too thick
    • Layering: use flat end of bar spoon to slow liquid down so densities will make them layering
  29. Name x rules when making a shaken cocktail
    • Make sure shaker is clean
    • Add cheapest ingredients first
    • *Never add carbonated drinks*
    • Once ingredients added, fill shaker to top with ice
    • Make drink in glass half of Boston shaker and pour from steel half
    • Hold steel half of Boston point at customer in case glass half breaks
    • Shake vigorously until shaker is too cold to hold
    • If serving a drink on the rocks, add fresh ice to the glass
    • When pouring multiple drinks, part-fill the glass first, then top up to make each equal