Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Standard view
Full view
of .
Look up keyword
Like this
0 of .
Results for:
No results containing your search query
P. 1
Basic Beverage Knowledge

Basic Beverage Knowledge

Ratings: (0)|Views: 2,982|Likes:
Published by tuan ghalim

More info:

Published by: tuan ghalim on Oct 10, 2009
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as DOC, PDF, TXT or read online from Scribd
See more
See less





Basic Beverage Knowledge
PART A1. Introduction2. Aperitif 2.2Port & Sherry
2.2.1 Port2.2.2 Sherry
3.1 Beer 
3.1.1 The Brewing of Beer3.1.2 Types of Beer
Digestive4.1 Liqueur4.2 Cognac4.3 Whiskey
Part A
1. Introduction
any different kind of Beverage are being sold to the guest inthe restaurantsAs well there can be a big different in when a guest prefers a certaintype of Beverage.
During Breakfast:
Coffee, tea, juices and milk
During Afternoon:
Cocktail, Soft drinks
Before Dinner:
An Aperitif like Campari, Dubonnet, Martini but as wellBeer etc.
During Starter:
A glass of White Wine (for example together with anAppetizer).
During Main Course:
A glass of Red Wine (for example together with a Tenderloin Steak).
 After Dessert:
A guest can have a Digestive, like a Whiskey, Brandy orLiqueur.
or each moment of the day and for each meal, the guest cantake a different kind of Beverage.
uestion:Why should we learn about Beverages?
 The more we know, the more we can enjoy our job and,more important, we will be able to (UP) sell more Beveragesto the guest!
2. Aperitif 
he Aperitif that we sell in the restaurants
Martini Rosso
Martini Bianco
Martini Extra Dry
Pimm`s No. 1
PernodMartini is a kind of 
(A French anise – Flavoured Liqueur).
Aperitif –
A French word meaning “
Beverage appetizer”.
Wine – based, low alcoholic content beverage served before meals tostimulate the appetite. Drinks with a bitter taste stimulate the appetite.
2.1 Vermouth
ermouth is a wine flavoured with Herbs, Spices, Barks &Flowers. Vermouth can found in different varieties (Red, White, Dry,Sweet, etc) according to specific recipes from Italy & France. The mostcommon Herbs & Spices used to make Vermouth are: Angelica, BitterOrange, Cinnamon, Cloves, Coriander, Gentian, Hyssop, Marjoram,Sage & Thyme. There are the type of Vermouth:
Dry Vermouth
is White, usually 18 percent alcohol (36 proof) &contains at most 5 percent residual sugar. It’s drunk as an aperitif & isa vital part of the Dry Martini.
Sweet Vermouth
is White (Bianco) or Red (Rosso) & is usually 15 – 16percent alcohol (30 – 32 Proof) with up to 15 percent sugar. It is alsoused as an aperitif as well as in slightly sweet Cocktail such as the
2.2 Port & Sherry
he Port & Sherries that we sell in the Restaurant:
 Tawny Port
Harvey Bristol
Pimm`s No 1(
a Wine that is Characterized by its “Nutty” Flavor 

Activity (29)

You've already reviewed this. Edit your review.
1 hundred reads
1 thousand reads
H Yani Nabil liked this
MgKAG liked this
Paul Hansen liked this
mihai400 liked this
mihai400 liked this
my_khan20027195 liked this
Steve Aung liked this
nik liked this

You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->