Key Term

KEY TERMS

1.    Caramel : It is melted or dissolved in a small amount of water and heated until it turns golden or dark brown; often used to colour and flavour products. 

2.    Dunder : It is yeast-rich foam left behind during fermentation.

3.    Ester : It is fragrant compound formed in a reaction between an acid and an alcohol with the elimination of water.

4.    Flambe : It refers to pouring liquor over food and lighting it in order to burn of the alcohol and impart the flavour of the liquor to the dish and for eye appeal.

5.    Grog : It is rum diluted with water. It is also a rum-based cocktail with lemon juice and water.

6.    Molasses : It is a bt-product obtained during sugar manufacturing process. It is thick sticky sweet syrup, brown in colour.

7.    Zombie : It is a rum-based cocktail with pineapple juice and fress lime juice.

8.    Alcoholic wash : It is a fermented liquid which is the base for distillimg sprits.

9.    Anthracite coal : It is hard coal which is clean-burning, high in carbon content and low volatile.

10.           Bourbon whiskey :  It is an American whiskey, named after country, Bourbon of Kentucky. It is distilled from mash containing minimum of 51 percent corn and aged for a minimum period of 2 years.

11.           Mash : It is the mix of crushed grain and hot water from which a liquid extract in drawn called wort.

12.           Peat : It is a deposit of decomposed organic material, usually saturated with water.

13.           Pure pot still (Irish) : It is traditionally made from mixture of malted and unmalted barley, distilled in pot still.

14.           Single grain : It is a grain whiskey from single distillery.

15.           Single malt (Irish) : It is distilled in pot still from 100% malted barley.

16.           Single malt (Scotch) : It is the malt whiskey from one distillery. It may be mix of malt whiskies from different years produced by the same distillery.

17.           Sour mash : it is the process in which little quantity of mash from previous fermentation is added to the new mash along with fresh yeast to achieve unique flavour.

18.           Tennessee whiskey : it is the protected name for sour-mash of American whiskey. It is distilled from mash containing minimum of 51% corn, filtered through maple charcoal, and aged for minimum period of 2 years.

19.           Vatted malt (Scotch) : It is a blend of malt whiskies from different distilleries if Scotland.

20.           Digestives : It refers to aids in digestion.

21.           Infusion : It is the process of soaking in ahot liquid to ectract colour and flavour.

22.           Generic : This term is given to a group of particular thing that does not have a brand name or trade mark. Wine, beer, etc. are the examples for generic.

23.           Licorice : It is a perennial plant found near the Mediterranean, which has spiked blue feathery leaves and root with a sweet flavour.

24.           Maceration : It is the process of soaking in a cold liquid to extract colour and flavour.

25.           Monasteries : These are the places of residence for monks.

26.           Percolation : It is the process of passing liquid or vapour through something to extract flavour.

27.           Proprietary : It means manufactured and marketed by a particular company.

28.           Wormwood : It is a plant that yields a bitter extract used for flavouring absinthe. It was formerly used as a medicine for intestinal worms.

29.           Beverage cost : It refers to the cost of beverages sold.
Opening stock + Purchase – Transfer – Closing stock = Beverage cost.

30.           Bin card : It is a storeroom card for each drink with bin number showing stock in hand, maximum, minimum, and rearder level of stock.

31.           Bin number : It is the number assigned to a bottle for easier identification.

32.           Cellar : It is a storage place for alcoholic drinks.

33.           Credit memo : It is the supplier’s document crediting buyer for short supply, broken during transit, or mistakes in invoice.

34.           Invoice : It is the delivery note accompanying the stock.

35.           Maximum level : It is the level beyond which the item should not be stocked.

36.           Minimum level : It is the stock in hand and should not fall below this level.

37.           Reorder Level : It is the Stock level at which the purchasing of stock is initiated.

38.           Ullage : It is the space between the cork and the top of the wine. It also refers to faulty wine, such as weeping wine.

39.           Back bar : It is located behind the front bar leaving adequate space for the bar tenders to work. It holds all kind of alcoholic drinks attractively. Storage cabinets, bottle cooler, etc, are located at the base of the back.

40.           Bar die : It is the vertical structure supporting the top of the front bar which separates the customer’s side from the bar tender’s work area.

41.           Bar profit : It is excess of sales over cost of beverage. It is also termed as gross profit.Beverage Cost % = cost of beverages/beverages sales x 100 

42.           Beverage cost : It refers to the cost of beverages sold.

43.           Call brand : It refers to a brand of liquor specified by the customer while ordering the drink.

44.           Complimentary snacks : These are snacks served free of cost.

45.           Front bar : This is the piece of bar that separates the customer and the bar tenders. It is the place where the customers place the order for their drinks and receive.

46.           Glass rail : It is a 3-inch width rail running along the bar tender’s side of the front bar for keeping the prepared glasses for serving drinks.

47.           Jiggers : This is a metal device for measuring liquor, sized in ounces or fractions of ounces.

48.           Mixes : In the bar operation, it refers to soda, tonic weater, juices, and other effervedscence drinks that are added to the drink.

49.           Neat : It refers to the liquor served without ice or any mixes.

50.           On the rocks : It is served with ice; often the liquor is poured over ice.

51.           Par stock : It is the stock level of each liquor, wine, and beer to maintained at the bar at all times.

52.           Potential sales value : This is the sales value of all the contents sold individually.

53.           Standard cost : this is the cost of the product worked out for standard portion.

54.           Stations : These are areas under the front bar in the bar tender’s side holding all essential equipment and liquor supplies for making drinks.

55.           Under bar : This is the work area behind and under the front bar which has necessary equipment for making drinks.

56.           Well brand : It refers to a brand of liquor served when the guest does not specify a brand. It refers to house brand. 

57.           Bar spoon : It is long-handled spoon for stirring drinks. It is equivalent to 1 tsp. The end of the spoon may have a disc to muddle the sugar and herb.

58.           Base : It is a major alcoholic drink used in the making of cocktail or long drink.

59.           Blending : It is combining ingredients thoroughly using the electric blender.

60.           Bullding : It is one of the methods of making cocktails. In this method, the ingredients are added one by one straight into the glass in which it is served.

61.           Cocktails : It is a mixed drink having one or more alcoholic drinks in its making and it should be in the size of 3¹/₂  to 4 oz.

62.           Flag :  It is a pick with cherry and slices of other fruits, used as garnish with cocktails and mixed drinks.

63.           Hawthorn strainer : it is a flat perforated spoon with a spring coiled around its head to retain the ice while straining the drink.

64.           Jiggers : They are metal or glass measure for spirits and liqueurs mainly sized in ounces or fractions of ounces.

65.           Layering : It is a floating lighter drink over the heavier one by gently pouring over the back of the spoon.

66.           Long drink : It is a mixed drink of a size more than 4 oz.

67.           Mocktails : It is mixed drink made without any alcohol. It is also called as virgin cocktail.

68.           Muddler : It is a wooden tool for crushing sugar, serb, and crackling ice.

69.           Pourer : It is advice inserted to the neck of a liquor bottle to control the rate of flow and/or pour to a preset quantity.

70.           Relish fork : It is a long thin two-pronged fork designed to pick up the olives, onion, etc. from the narrow-necked bottle.

71.           Rimmer : It is a device used for rimming the glass with salt, sugar, and celery salt.

72.           Shaker : It is a hand-held equipment in which the ingredients required for making a cocktail are placed with ice, covered and shaken.

73.           Shaking : it is one of the methods of making cocktails. The ingredients used are thoroughly  mixed with ice by shaking them in a cocktail shaker.

74.           Stirring : It is one of the methods of making cocktails.  Two or more ingredients are stirred in stirring glass.

75.           Twist : They are strips of citrus fruit peel used as garnish for cocktails and mixed drinks.

76.           Wheel : It is a slice of a lemon, lime, or orange used as garnish for cocktails and mixed drinks.

77.           Flue : It is the tube used as an outlet to carry heat from furnace.

78.           Foot : It is the opposite end of a head, lit while smoking.

79.           Head : It refers to the closed end of the cigar which is cut while smoking.

80.           Humidor : This is a box to store cigars to prevent them from drying out.

81.           Nicotine : It is a toxic alkaloid found in tabacco.

82.           Smoking zone : This area is set aside for smokers to smoke.

83.           Spike : It is a hard thin pointed piece of wood, metal, etc.

84.           Vitola : It refers to shapes and sizes of cigar.

85.           After dinner cocktails : Sweet cocktails, which are served after dinner.

86.           Pre-dinner cocktails : Dry cocktails, which are served before dinner (sometimes standing cocktails) a d should be stimulating.

87.           Blend : To mix drinks, but as well to mix whiskeys during production (blend of malt and grain whiskey)

88.           Blending : Mixture of 2-3 various components.

89.           Build-in glass : The preparation of cocktails or mixed drink is done in the glass served.

90.           Chasers : Are long drinks which are filled up eith tonic waters, bitter lemon, ginger ale, coke, fruit juice, beer, etc. also known as “Filler” and “Mixer”.

91.           Chilled : Cooled down, chilled glass from the freezer.

92.           Dash : Drop, “spritzer”, is a pouring used with strong aromas like angostura, grenadine, syrups, etc.

93.           Fill : “To fill-up”, to fill a drink up with fruit juice, lemonade, soda water or sparkling wine.

94.           Float : Kind of preparation technique, aromas which are put on top of the drink for garnish.

95.           Frosted : Frozen, a glass or bottle is covered with a film of thin ice.

96.           Gill : Original whiskey pouring unit of 1 ¹/₂  oz. which is 42 grams.

97.           Gom, Ghomme : Another name for sugar syrup.

98.           Grind : To grate or grind an ingredient finely to powder or fine substance.

99.           Iced : Like frosted.

100.     Sugar Syrup : 1kg sugar and 1L water is boiled up and then cooled down, used for cocktails.

101.     Marge : Sprits with high alcohol tend to loose slightly volume especially when heated.

102.     Mug : Old description big beer glass with handle out of clay or tin.

103.     Nip : To drink a fairly small amount or taste.

104.     Nutmeg : Freshly grated used in some cocktails.

105.     Pitcher : Water pitcher, wine pitcher to be put on the table for self service.

106.     Plain : Not diluted, not mixed, type of order for drinks (no ice!)

107.     Pouring drink : Is a basic drink like cognac, whiskey; if the guest does not specify what kind without giving a brand or name.

108.     Sediment : As well called- depot, a deposit especially found with aged red wine, sherry or port.

109.     Short drink : Name for a drink which contains less than 8cl liquid.

110.     Soothe :  Conserved egg white in aerosol/spray bottles, used for creamy.

111.     Sparkling : Foam, sparkling wine.

112.     Squeeze : To press, especially for citrus fruit.

113.     Strain : To strain or hold back ice or ice pieces in the shaker, when pouring the drink into the glass.

114.     Straw : Formerly the natural straw used for drink, now of course out of plastic in various colors and shapes.

115.     Sugar edge : Sugar on the rim of the glass, dipped in lemon or lime juice and then into a sugar bed on a saucer. Also known as “Sugar rim”.

116.     Sugar lip : Like sugar edge, part of the garnish.

117.     Swizzle stick : Used for mixing drinks, twirling stick (small)

118.     Topped : Covering drinks with cream or whipped cream.

119.     Under liner : Under liner for the glass, usually out of small, round white linen, or paper with property logo.