酒水培训资料

酒水培训资料软饮的服务标准1 准备酒水服务托盘2 准备干净的长饮杯3 放置4-5块冰与一片柠檬与杯内4 同时准备杯垫，吸管5 在吧台处将软饮打开，将其放置托盘6 将杯垫放置客人面前，杯子放置杯垫上7 将软饮缓缓倒入杯子（8分满）8 同时配上吸管放置杯子旁边注意事项1 一般软饮都问询客人饮品需不需要加柠檬和冰块2 干姜水，芬达，红牛只需问询是否加冰块，不需要加柠檬矿泉水的服务标准1 准备干净酒水服务托盘2 准备干净的水杯（气泡水需加柠檬一片）3 确保安全，在吧台处打开瓶盖4 将矿泉水和水杯放置托盘，同时配上杯垫5 走进客人，将杯垫放置客人面前6 将空杯放置杯垫上7 将矿泉水缓缓倒入客人杯中（8分满），商标朝向客人8 所有矿泉水不需要加冰低酒精(通常是按重量最多5%的酒精)啤酒是由麦芽酿造与酵母混合发酵而成，我们大致分为本地啤酒和进口啤酒两种，啤酒是在冰箱里冷藏保存的啤酒的服务标准1 准备干净服务托盘2 准备干净的冰冻啤酒杯3 将啤酒在吧台处打开4 将啤酒，杯子，杯垫同时放置服务托盘5 将空杯放置客人桌上6 将啤酒沿着杯壁使缓缓下流，酒标朝向客人7 倒酒时泡沫的丰富程度根据客人要求Wine introductionRed wineWhite wineRose wineSweet wineSparkling wineChampagne红葡萄酒服务标准1 确认并重复客人的点单（年份，葡萄品种，酒庄名称2 准备开瓶器，BB盘，服务口布，醒酒器（如需要）3 取酒4 展示酒（酒标冲向客人，再次重复客人所点的酒6 开酒7 试酒（给主人试酒，少量）8 服务酒（顺时针，女士优先，主人将最后一个被服务倒酒9 剩余酒不要离开客人视线，酒标朝向客人白葡萄酒服务标准1 确认并重复客人的点单（年份，葡萄品种，酒庄名称）2 准备开瓶器，冰冻白酒杯BB盘，服务口布，大冰桶（冰和水各2分之1）3 取酒（从酒水冷藏柜子）4 展示酒（酒标冲向客人，再次重复客人所点的酒6 开酒7 试酒（给主人试酒，少量）8 服务酒（顺时针，女士优先，主人将最后一个被服务倒酒9 时刻将酒放置冰桶里，商标冲上，冰桶不要离开客人视线起泡酒和香槟酒服务标准1 确认并重复客人的点单（年份，葡萄品种，酒庄名称）2 准备冰冻香槟杯，服务口布，大冰桶（冰和水各2分之1）3 取酒（从酒水冷藏柜子）4 展示酒（酒标冲向客人，再次重复客人所点的酒）6 开酒7 试酒（给主人试酒，少量）8 服务酒（顺时针，女士优先，主人将最后一个被服务倒酒9 时刻将酒放置冰桶里，商标冲上，冰桶不要离开客人视线杯装葡萄酒的服务标准1 确认并重复客人的点单（年份，葡萄品种，酒庄名称2 取酒3 展示4 试酒5 倒酒（150毫升）AperitifCampari 金巴利Pernod 潘诺Ricard里卡德Martini Dry 马天尼干Pimm’s No.1 飘仙1号LiquorBailey’s 利口酒Kahlua 甘露咖啡Frangelico 榛子味利口酒Cointreau 君度利娇酒Jägermeister 圣鹿利口酒Tia Maria 添万利6 一瓶酒可倒4杯SpiritsWhiskey 威士忌Cognac 干邑Gin 金酒Rum 朗姆酒Vodka 伏特加TequilaSpirit 服务标准1 用相配的杯子服务不同的酒2 根据客人的喜好配软饮和冰块3 一short杯（single）是40ml4 配杯垫5 配免费小食果汁的服务标准1 准备酒水服务托盘2 将果汁倒入干净的长饮杯（8分满）3 同时准备杯垫，吸管或搅棒4 将杯垫放置客人面前，果汁放置杯垫上5 所有果汁不加冰块，除客人需要6 同时配上吸管放置杯子旁边7 鲜榨果汁需配搅棒放入杯子里Regular coffee1 器皿：咖啡杯，咖啡碟，咖啡勺2 现磨咖啡7分满3 咖啡杯放入咖啡碟上，咖啡勺同时放置碟上，与杯柄平行4 同时搭配两种曲奇饼干放置曲奇碟上5 配温奶和两种糖（褐糖和白糖）6 服务咖啡时同时配上一杯冰水Espresso1 器皿：特浓咖啡杯，特浓咖啡碟，特浓咖啡勺2 单份0.5杯，双份8分满3 咖啡杯放入咖啡碟上，咖啡勺同时放置碟上，与杯柄平行4 同时搭配两种曲奇饼干放置曲奇碟上5 配两种糖（褐糖和白糖），不虚配奶6 服务咖啡时同时配上一杯冰水Cappuccino1 器皿：特浓咖啡杯，特浓咖啡碟，特浓咖啡勺2 第一步，做单份特浓3 同时加热牛奶，制作丰富细腻的奶末4 将奶倒入特浓里，最后在杯子上方倒上奶末使杯子上方有浓浓的奶末覆盖5 咖啡杯放入咖啡碟上，咖啡勺同时放置碟上，与杯柄平行6 同时搭配两种曲奇饼干放置曲奇碟上7 配两种糖（褐糖和白糖），不虚配奶Coffee latte1 器皿：拿铁咖啡杯，拿铁咖啡碟，特浓咖啡勺2 第一步，做单份特浓3 同时加热牛奶，制作丰富细腻的奶末4 将奶倒入特浓里，最后在杯子上方倒上奶末使杯子上方有薄薄的奶末覆盖5 咖啡杯放入咖啡碟上，咖啡勺同时放置碟上，与杯柄平行6 同时搭配两种曲奇饼干放置曲奇碟上7 配两种糖（褐糖和白糖），不虚配奶Western Tea service standard西式早餐茶和伯爵茶1 器皿：茶杯，茶杯垫碟，咖啡勺2 放置一袋茶包与茶壶里（不锈钢壶），并加入热水3 茶包在茶壶里浸泡不超过1分钟取出4 同时配上奶盅（温奶），糖缸5 将以上一起放置托盘为到客人桌面并服务Western Tea service standard-洋甘菊和薄荷茶茶1 器皿：茶杯，茶杯垫碟，咖啡勺2 放置一袋茶包与茶壶里（不锈钢壶），并加入热水3 茶包在茶壶里浸泡不超过1分钟取出4 将以上一起放置托盘为到客人桌面并服务5 如客人需要，可单配蜂蜜Cognacis a special designation for fine brandy,and can only be produced in the Cognac region of France.Brandy on the other hand can be made anywhere.Thus all Cognac is brandy, but all brandy is not Cognac.Cognac will often be labeled with special designationsto indicate its age, which usually also hassome correlation to its quality.BrandyArmagnacMarcCalvadosAmerican brandyCognacVS (Very special):A blend of brandies that have aged a minimum of two and a half years. Sometimes it is also referred to as"* * *" (three stars)VSOP (Very Superior Old Pale):A blend of brandies that haveaged a minimum of four and a half years.XO (Extra Old):blending older then 6 and half years,but it is usually considerably older.Some cognacs may use other terms such as Extra,Napoleon means the same thingWhiskey & WhiskyIs a distilled spirit, made from grain, and aged in oak casks.There are two different spellings of Whisk (e) y. With, and without the 'e'. And how it is spelled will depend on where it comes from.When it is spelled 'Whiskey', it either comes from Ireland, or America.When it is spelled 'Whisky', that means it comes from either Scotland or Canada.But it is also important to note that this is just by "practice" and is not a legal requirement. For example "Maker's Mark", a bourbon whiskey from America uses Whisky on their label.Irish whiskeyScotch whiskyAmerican WhiskeyRyeCanadian WhiskyVodkaIs a distilled spirit, made usually from grain,but it can also be made from almost any kind of food plant, including beets or potatoes. Unlike Whiskey, which is also made from grains, vodka is not aged,and it is ready to drink as soon as distillation is complete.And unlike Gin, vodka is (normally) all but totally flavorless.In fact United States law requires that it is to be"without distinctive character, aroma, taste, or color."GinIs a distilled spirit, made from grain and flavored with juniper berries alongwith other botanicals. While these "other botanicals"can vary from one distillery to another, the usual suspects are anise,bitter almonds, Cardamom, caraway, cassia bark, calamus,cocoa nibs, lemon peel, licorice, orange peel, and orris root.Unlike Whiskey, which is also made from grains, gin is not aged,and it is ready to drink as soon as distillation and flavoring is completeRumIs a distilled spirit,made from fermented molasses which is made from sugarcane.Rum traditionally comes in three basic styles, white (or light), gold (or amber),and dark. Their are also some flavored rums available,most common of which is simply referred to as 'spiced'TequilaIs a distilled spirit, made from the blue agave variety of the maguey plant.To obtain the juices, the heart of the plant is chopped, shredded,and cooked into a pulp, it is then pressed for its juices.The birth of tequila came from the combination of the Aztecs fermented 'pulque',and the process of distillation that was introduced by the Spanish conquistadores AperitifPernod/RicardIs an aniseed-flavored liqueur. It gets its characteristic flavor from thestar anise spice and the licorice plant. However, Pernod has a delicateflavor that makes it easier to appreciate and blend. It also clouds up with the addition of water, turning an almond green that resembles its original inspiration, absinthe. Today, Pernod is not only a delicious aperitif but also a versatile ingredient in numerous cocktails and dishes." CampariIs a very bitter apertif from Italy. It is flavored with various herbs,but the actual ingredients are a closely guarded secret. It was invented in 1860 by Gaspare Campari. The vibrant red color comesfrom industrial red colorant "Cochineal Crimson E120" which is derived from the dried bodies of female cochineal insects typically found on prickly pear cactuses in MexicoAperitifVermouthVermouth is a fortified wine aperitif, flavored with herbs, spices, barks, and flowers. There are various brands of vermouth producedin both Italy and France, and the flavors can be added through infusion, maceration, or distillation. The name "Vermouth" itself derives fromthe German "Wermut" (Wormwood, and ingredient in Vermouth).The original version of Vermouth that was used in cocktails was from Italy, and is what we often refer to today as Sweet Vermouth.Thus any cocktail recipes you might find prior to 1900 which simply listed "Vermouth" as an ingredient, were intended to use Sweet Vermouth. Eventually the French (dry/white, as opposed to sweet/red) version of Vermouth started making its way into cocktails, and so recipes would differentiate between the two by specifying "Italian Vermouth" or "French Vermouth". Since most vermouth manufacturers today make both types of vermouth, it is more appropriate to refer to them as Sweet Vermouth (Italian/Red) and Dry Vermouth (French/White).LiqueurBenedictineA slightly sweet liqueur that is named after the Benedictinemonks from the Abbey of Fecamp. This liqueur was first producedby them back in the 16th century, and its recipe is a closely guarded secret to this day. All that is known about the recipe is that it is basedon Cognac, and is flavored with various aromatics, fruit peels, and herbs. CointreauA high quality brandy based liqueur, flavored with sweet andbitter orange peels. It is considered to be a premium brand Triple Sec. "I looked with a passion for the liqueur with that purity of crystaland great subtlety of taste that comes from the spirit of sweet and bitter orange peels."(Edouard Cointreau)Used in many cocktails recipes, Cointreau through its exceptionalversability offers a unique range of sensations, for a taste journeythrough the hint of the oranges, the cool of the ice, the strength ofthe alcohol, the warmth of the afterglow.LiqueurGrand MarnierGrand Marnier Cordon Rouge, a cognac-based orange liqueur,enjoys an exclusive and inimitable status worldwide.After lengthy maceration followed by distillation, the orangepeels yield a flavoured spirit that, when carefully proportionedand blended with the cognac and sugar syrup, will produceGrand Manier Cordon Rouge. Last but not least, prior to bottling,Grand Manier Cordon Rouge is aged in oak casks and is carefullyfiltered several times.Creme de CacaoThis is a cocoa-flavored liqueur made from cacao beans,and is available in either a clear or brown version.Champagne & Sparkling winesWhite & Red winesFortified wineFortified winePortPort is a fortified wine, meaning that additional alcohol has been added to what might otherwise be a normal wine. The wines of Portugal were not as refined as those of France,and the long sea voyage did nothing to improve their character. It was found that byadding a goodly amount of Brandy to the casks of wine prior to shipment thatthey would arrive at their destination in much better shape. Eventually, this practice led to adding the brandy during the fermentation process instead of afterwards. This resulted in stopping the fermentation while the wine was still sweet, fruity, and strong in flavor.Various socio-political events followed which eventually resultedin the very strictly regulated product that we have today.Fortified wineSherrySherry is a fortified wine, and while this might lead you to consider similarities to Port, there is very little in common between the two.Traditionally, a proper sherry can only be produced in a region near Jerez de la Frontera, Spain. It is made almost exclusively from the Palomino Fino grape. The process of making a sherry relies heavily on blending, which means that there is rarely a vintage designation associated with a sherry since it will consist of a combination of different harvests. A key benefit of this process isthat there will be consistancy from year to year of the Sherries from a particular producer.白酒的定义是:⏹以曲类、酒母为糖化发酵剂，利用淀粉质(糖质)原料，经蒸煮、糖化、发酵、蒸馏、陈酿和勾兑而酿制而成的各类白酒。