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98問 • 1年前
  • Lady Rose Joy Domalanta
    • 通報

    問題一覧

  • 1

    You could use it as muddler in a pinch

    long-handle metal bar spoon

  • 2

    For frozen drinks like daiquiri and margaritas need a quality for crushing ice

    blender

  • 3

    For stirring cocktail

    long-handle metal bar spoon

  • 4

    Available in glass or disposable plastic add a funky nonedible garnish to drinks

    swizzle sticks

  • 5

    Used to break up sugar cubes

    muddler

  • 6

    Mashes ingredients like mint leaves in a mint julep to release their flavor

    muddler

  • 7

    Is easier to work with but as they tend to have smaller capacity than boston

    cobbler shaker

  • 8

    Strainer in addition to the mixing cup and lid

    cobbler shaker

  • 9

    Consist of a mixing glass like pint glass and mixing lid a metal beaker

    boston shaker

  • 10

    One of the simplest pieces of equipment but its used in hundreds of recipes

    boston shaker

  • 11

    Three piece shaker

    cobbler shaker

  • 12

    Two piece shaker

    boston shaker

  • 13

    2 kinds of shaker

    boston shaker cobbler shaker

  • 14

    Used for combining liquid ingredients and mxing them with ice to chill them

    shaker

  • 15

    Essential cocktail equipment

    shaker strainer jigger bar spoon swizzle stick blender glass wear ice accessories

  • 16

    Flavouring or colouring

    bitter syrup like grenadine or orgeat syrup

  • 17

    Lend a smooth quality to the cocktail

    eggs or cream

  • 18

    Typical modifier

    vermouth softer spirit fruit juices egg cream

  • 19

    Helps round off the sharp burn of spirit

    modifier

  • 20

    Ingredient which is added to the base to give the drink desired flavor and smoothness

    modifier

  • 21

    Generally a single spirit on which the cocktail such as vodka, whisky or rum

    base

  • 22

    Components of cocktail

    base modifier flavouring/colouring

  • 23

    Heating a small amount of the liquor in a spoon will cause the alcohol to collect at too can be easily lit

    flaming

  • 24

    Some liquors will ignite quite easily if their proof is high

    flaming

  • 25

    Which a cocktail or liquor is set alight normally to enhance the flavor of a drink

    flaming

  • 26

    have sugar content which contributes to ther densities

    liqueurs

  • 27

    are lighther compared to syrups and are available in many densities

    liqueurs

  • 28

    are heavier

    syrups

  • 29

    one ingredient is floated over the other by pouring gently over rhe back of spoon into a small glass straight-sided glass

    layering

  • 30

    used when the ingredients used are of different colors, flavors and densities

    layering

  • 31

    recipe calls for ice it is place firsr before adding the ingredients

    building

  • 32

    ingredients are poured one by one into glass in which is to be served and then stirred

    building

  • 33

    some recipes will call for ice to be placed in blender

    blending

  • 34

    Cocktail shaker are sold with build in

    shaker or hawthorn strainer

  • 35

    Water has began to condense on the surface of the shaker, cocktail should be sufficiently chilled to be strained

    shaking

  • 36

    Shaking

    pour ingredients hold shaker in both hands one hand on too and one supporting base give short, sharp, snappy shake

  • 37

    When a drink contains eggs, fruit juices or cream

    shaking

  • 38

    Basic technique

    shaking straining stirring muddling blending building layering flaming

  • 39

    Peychaud guests shortened the name to cocktay to

    cocktail

  • 40

    French term for an eggcup

    coquetier

  • 41

    Served a moxed brandy drink in french eggcups

    peychaud

  • 42

    Alcohol is from

    mid 16th century or medieval latin

  • 43

    Rectified spirit was made by distillation of fermented liquor or wine

    alcohol

  • 44

    Believe to have got its name from aramic term al khul

    alcohol

  • 45

    Meaning essence or the finer thing

    al kuhl

  • 46

    Arabuc of cocktail

    al kuhl

  • 47

    Modifying ingredients and a mixer presented with a garnish

    cocktail

  • 48

    Mixed drink made up of base liquor

    cocktail

  • 49

    A distilled liquor as itd base ingredients that is mixed with cordials and other ingredients

    cocktail

  • 50

    Old British drink from which the eggnog was derived

    posset

  • 51

    Spirits or liquor is more apparent than another

    Punch

  • 52

    Care should be taken to mix ingredients such a way that neither the sweet, the bitter

    punch

  • 53

    May also mixed and served in individual glasses

    punch

  • 54

    Drink usually mixed in a bowl in large quantity and served from buffet cups or glasses

    punch

  • 55

    Tall drink

    highball

  • 56

    Eggnog and fizz combination

    flip

  • 57

    Shaken well and strained into stemmed glasses, sprinkles with grated nutmeg

    flip

  • 58

    Are served cold nnow

    flip

  • 59

    Made with liquor and sugarixed with an egg and spices

    flip

  • 60

    Made with an ounce of liquor and lemon juice plus ginger ale and toppes with twist lemon

    bucks

  • 61

    Popular drink for the late morning and afternoon

    fizz

  • 62

    An effervescent drink

    fizz

  • 63

    Shake with ice and served in old fashioned glass or champagne glass

    daisies

  • 64

    Large cocktails made of liquor grenadine of any other cordial with lemon or lime juice

    daisies

  • 65

    Served witha straw or stirrer

    cobbler

  • 66

    Tall drink served in a large goblet fills with two thirds shave ice heavily flavored fruit juices and liquor

    cobblers

  • 67

    Mainly made with sweetened lemon or line juice and a variety of liquors and filled with plain soda and water

    ades

  • 68

    Served tall with ice and garnish with slices of fruit

    ades

  • 69

    Mocktails

    four season Shirley temple orange squash lemon squash

  • 70

    Non alcoholic drinks

    mocktails

  • 71

    Should be served flaming and drunk in one gulp

    shooter

  • 72

    Cocktail with a combination of two or more liqueurs

    shooter

  • 73

    Classic cocktail

    margarita manhattan rob boy white russian

  • 74

    Cocktail named after a person or places

    classic cocktail

  • 75

    Tropical cocktail

    mai tai pina colada daiquiri tequila sunrise

  • 76

    Cocktail that are heavily blended with fresh fruits

    tropical cocktail

  • 77

    International cocktail

    french75 moscow mule zombie long island iced tea

  • 78

    Cocktails that are recognized worldwide

    international cocktail

  • 79

    Classification of cocktail

    international cocktail tropical cocktail classic cocktail shooter mocktails ades bucks cobblers daisies fizz fiz or lowball flip highball punch posset

  • 80

    Mixed drink typically made with alcohol

    cocktail

  • 81

    is appropriate way of combining these ingredients with others creating a smooth ready to serve mixture

    blending

  • 82

    is needed for recipes containing fruit or other ingredients which do not break down by shaking

    electric blender

  • 83

    crush ingredients with muddler on the back end of your bar spoon or pestle

    muddling

  • 84

    to extra t the most flavor from certain fresh ingredients as fruit or mint garnishes

    muddling

  • 85

    if ice is used, use ice cubes to prevent dilution and strain the contents into glass begins to collect condensation

    stirring

  • 86

    you can stir cocktail effectively with a metal or glass rod in mixing glass

    stirring

  • 87

    Drink is required shaken with ice

    Shirley temple

  • 88

    Ensure youve used ice cubes as crushed ice tends to clog

    straining

  • 89

    Important not to rock your cocktail to sleep

    shaking

  • 90

    Normally done with ice cubes 3 quarters of the way full

    shaking

  • 91

    Object is to almost freeze the drink whilst breaking down and combining the ingredients

    shaking

  • 92

    Method use cocktail shaker to mix ingredients together

    shaking

  • 93

    Where an apothecary by the name peychaud

    new orleans

  • 94

    Drink of hot milk with egg, ale wine, and flavored honey and spices

    posset

  • 95

    Any liquor served with ice in tall glass with soda carbonate mixers such as soda and tonic, ginger ale

    highball

  • 96

    Orginal a hot drink

    flip

  • 97

    Drink pit in an small tumbler with lots of ice

    fix or lowball

  • 98

    From liquor, lemon juices and syrup

    fizz

    • STS 5

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    FUNDAMENTALS

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    supply chain

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    supply chain

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    Lady Rose Joy Domalanta · 251問 · 2年前

    supply chain

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    251問 • 2年前
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    IT2

    IT2

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    IT2

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    IT3

    IT3

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    IT3

    IT3

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    IT4

    IT4

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    IT4

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    IT5

    IT5

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    IT2

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    IT3

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    IT2

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    MACRO

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    supply chain

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    xh

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    MACRO 2

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    問題一覧

  • 1

    You could use it as muddler in a pinch

    long-handle metal bar spoon

  • 2

    For frozen drinks like daiquiri and margaritas need a quality for crushing ice

    blender

  • 3

    For stirring cocktail

    long-handle metal bar spoon

  • 4

    Available in glass or disposable plastic add a funky nonedible garnish to drinks

    swizzle sticks

  • 5

    Used to break up sugar cubes

    muddler

  • 6

    Mashes ingredients like mint leaves in a mint julep to release their flavor

    muddler

  • 7

    Is easier to work with but as they tend to have smaller capacity than boston

    cobbler shaker

  • 8

    Strainer in addition to the mixing cup and lid

    cobbler shaker

  • 9

    Consist of a mixing glass like pint glass and mixing lid a metal beaker

    boston shaker

  • 10

    One of the simplest pieces of equipment but its used in hundreds of recipes

    boston shaker

  • 11

    Three piece shaker

    cobbler shaker

  • 12

    Two piece shaker

    boston shaker

  • 13

    2 kinds of shaker

    boston shaker cobbler shaker

  • 14

    Used for combining liquid ingredients and mxing them with ice to chill them

    shaker

  • 15

    Essential cocktail equipment

    shaker strainer jigger bar spoon swizzle stick blender glass wear ice accessories

  • 16

    Flavouring or colouring

    bitter syrup like grenadine or orgeat syrup

  • 17

    Lend a smooth quality to the cocktail

    eggs or cream

  • 18

    Typical modifier

    vermouth softer spirit fruit juices egg cream

  • 19

    Helps round off the sharp burn of spirit

    modifier

  • 20

    Ingredient which is added to the base to give the drink desired flavor and smoothness

    modifier

  • 21

    Generally a single spirit on which the cocktail such as vodka, whisky or rum

    base

  • 22

    Components of cocktail

    base modifier flavouring/colouring

  • 23

    Heating a small amount of the liquor in a spoon will cause the alcohol to collect at too can be easily lit

    flaming

  • 24

    Some liquors will ignite quite easily if their proof is high

    flaming

  • 25

    Which a cocktail or liquor is set alight normally to enhance the flavor of a drink

    flaming

  • 26

    have sugar content which contributes to ther densities

    liqueurs

  • 27

    are lighther compared to syrups and are available in many densities

    liqueurs

  • 28

    are heavier

    syrups

  • 29

    one ingredient is floated over the other by pouring gently over rhe back of spoon into a small glass straight-sided glass

    layering

  • 30

    used when the ingredients used are of different colors, flavors and densities

    layering

  • 31

    recipe calls for ice it is place firsr before adding the ingredients

    building

  • 32

    ingredients are poured one by one into glass in which is to be served and then stirred

    building

  • 33

    some recipes will call for ice to be placed in blender

    blending

  • 34

    Cocktail shaker are sold with build in

    shaker or hawthorn strainer

  • 35

    Water has began to condense on the surface of the shaker, cocktail should be sufficiently chilled to be strained

    shaking

  • 36

    Shaking

    pour ingredients hold shaker in both hands one hand on too and one supporting base give short, sharp, snappy shake

  • 37

    When a drink contains eggs, fruit juices or cream

    shaking

  • 38

    Basic technique

    shaking straining stirring muddling blending building layering flaming

  • 39

    Peychaud guests shortened the name to cocktay to

    cocktail

  • 40

    French term for an eggcup

    coquetier

  • 41

    Served a moxed brandy drink in french eggcups

    peychaud

  • 42

    Alcohol is from

    mid 16th century or medieval latin

  • 43

    Rectified spirit was made by distillation of fermented liquor or wine

    alcohol

  • 44

    Believe to have got its name from aramic term al khul

    alcohol

  • 45

    Meaning essence or the finer thing

    al kuhl

  • 46

    Arabuc of cocktail

    al kuhl

  • 47

    Modifying ingredients and a mixer presented with a garnish

    cocktail

  • 48

    Mixed drink made up of base liquor

    cocktail

  • 49

    A distilled liquor as itd base ingredients that is mixed with cordials and other ingredients

    cocktail

  • 50

    Old British drink from which the eggnog was derived

    posset

  • 51

    Spirits or liquor is more apparent than another

    Punch

  • 52

    Care should be taken to mix ingredients such a way that neither the sweet, the bitter

    punch

  • 53

    May also mixed and served in individual glasses

    punch

  • 54

    Drink usually mixed in a bowl in large quantity and served from buffet cups or glasses

    punch

  • 55

    Tall drink

    highball

  • 56

    Eggnog and fizz combination

    flip

  • 57

    Shaken well and strained into stemmed glasses, sprinkles with grated nutmeg

    flip

  • 58

    Are served cold nnow

    flip

  • 59

    Made with liquor and sugarixed with an egg and spices

    flip

  • 60

    Made with an ounce of liquor and lemon juice plus ginger ale and toppes with twist lemon

    bucks

  • 61

    Popular drink for the late morning and afternoon

    fizz

  • 62

    An effervescent drink

    fizz

  • 63

    Shake with ice and served in old fashioned glass or champagne glass

    daisies

  • 64

    Large cocktails made of liquor grenadine of any other cordial with lemon or lime juice

    daisies

  • 65

    Served witha straw or stirrer

    cobbler

  • 66

    Tall drink served in a large goblet fills with two thirds shave ice heavily flavored fruit juices and liquor

    cobblers

  • 67

    Mainly made with sweetened lemon or line juice and a variety of liquors and filled with plain soda and water

    ades

  • 68

    Served tall with ice and garnish with slices of fruit

    ades

  • 69

    Mocktails

    four season Shirley temple orange squash lemon squash

  • 70

    Non alcoholic drinks

    mocktails

  • 71

    Should be served flaming and drunk in one gulp

    shooter

  • 72

    Cocktail with a combination of two or more liqueurs

    shooter

  • 73

    Classic cocktail

    margarita manhattan rob boy white russian

  • 74

    Cocktail named after a person or places

    classic cocktail

  • 75

    Tropical cocktail

    mai tai pina colada daiquiri tequila sunrise

  • 76

    Cocktail that are heavily blended with fresh fruits

    tropical cocktail

  • 77

    International cocktail

    french75 moscow mule zombie long island iced tea

  • 78

    Cocktails that are recognized worldwide

    international cocktail

  • 79

    Classification of cocktail

    international cocktail tropical cocktail classic cocktail shooter mocktails ades bucks cobblers daisies fizz fiz or lowball flip highball punch posset

  • 80

    Mixed drink typically made with alcohol

    cocktail

  • 81

    is appropriate way of combining these ingredients with others creating a smooth ready to serve mixture

    blending

  • 82

    is needed for recipes containing fruit or other ingredients which do not break down by shaking

    electric blender

  • 83

    crush ingredients with muddler on the back end of your bar spoon or pestle

    muddling

  • 84

    to extra t the most flavor from certain fresh ingredients as fruit or mint garnishes

    muddling

  • 85

    if ice is used, use ice cubes to prevent dilution and strain the contents into glass begins to collect condensation

    stirring

  • 86

    you can stir cocktail effectively with a metal or glass rod in mixing glass

    stirring

  • 87

    Drink is required shaken with ice

    Shirley temple

  • 88

    Ensure youve used ice cubes as crushed ice tends to clog

    straining

  • 89

    Important not to rock your cocktail to sleep

    shaking

  • 90

    Normally done with ice cubes 3 quarters of the way full

    shaking

  • 91

    Object is to almost freeze the drink whilst breaking down and combining the ingredients

    shaking

  • 92

    Method use cocktail shaker to mix ingredients together

    shaking

  • 93

    Where an apothecary by the name peychaud

    new orleans

  • 94

    Drink of hot milk with egg, ale wine, and flavored honey and spices

    posset

  • 95

    Any liquor served with ice in tall glass with soda carbonate mixers such as soda and tonic, ginger ale

    highball

  • 96

    Orginal a hot drink

    flip

  • 97

    Drink pit in an small tumbler with lots of ice

    fix or lowball

  • 98

    From liquor, lemon juices and syrup

    fizz