![]() In the distillation system, container for Cooling the alcohol vapour to a liquid state. The sugary liquid resulting from the mashing process after racking or filtration.Ī living micro-organism that converts the sugar contained in the malt into alcohol, carbon dioxide and heat.Ī beer, with a low percentage of calories.ĭrinks served as a pre-meal drink to open the appetite.Ī method of preparing drinks that uses an electric blender to mix drinks which call for solid fruit or ice.Ī type of spirit usually made from roots, spices, bark, berries, fruit or other herbs steeps in or distilled with a neutral spirit and used primarily as mixed drink ingredients.Īn American type of whisky produced from a grain mixture containing at least 51% of corn. Grounded(milled) malted barley or other cereals. The addition of partially fermented wort during the maturing stage of beer production to encourage a strong secondary fermentation. “Spice of beer” is the main flavouring ingredient in most beers, creating aroma and bitterness.Ī selling unit of beer a large metal cylinder containing beer that attaches to a hose in a draft system to be dispensed to the tap. ![]() #Restaurant lingo skin#Wild yeast, naturally present on the skin of fruits. The second source of sugar other types of cereals or fruits added in a beer.Ī chemical process in which yeast is added to Sugar source the yeast breaks down the sugar into alcohol, carbon Dioxide and the heat. #Restaurant lingo code#8-10 g of pure alcohol.Ĭhange in behaviour that a customer may have after having a few alcoholic drinks.Ī drug, broadly speaking, is any chemical substance that, when absorbed into the body of a living organism, alters normal bodily function.Ī substance that can affect the body reaction after the consumption of alcohol.Ĭharacteristics of the person consuming alcohol according to the: age, size, fat and gender.Ĭhange in behaviour that a customer may have after having quite a few alcoholic drinks (Step after the impaired judgement).Ĭhange in behaviour that a customer may have after having a few alcoholic drinks ( Step after the Slowed reaction time).Īn identification card that was manipulated for some reasons.įood than may slow the rate of absorption into the bloodstream.įood then may speed the rate of absorption into the bloodstream.Ī system used in bars, restaurants and hotels to indicate to the staff members if a guest is sober, slightly intoxicated or heavily intoxicated.Ī type of freshness date found on a certain brand of beer a six-digit code indicating until when the beer is drinkable. The speed that the alcohol goes from the stomach and the small intestine into the bloodstream.Ī measurement to calculate the amount of a regular drink(one portion of alcohol). Non-alcoholic beer, a beer with less than 0.5 % ABV.īlood alcohol concentration – Express the weight of alcohol per unit of blood. Wines then result from the fermentation of grapes without the addition of sugar and/or alcohol.Ī beer with a very low percentage of alcohol(less than 2.5 % ABV). Wines naturally sweet or fortified served with the dessert or as a dessert. The process of determining which beverages to purchase and offer for sale in an establishment. ![]() Wines that are fortified, flavoured with herbs and botanicals, and often served as a pre-meal drink. ![]() A sweet spirit often flavoured usually taken after as an after-meal drink.Ī type of beer made with bottom-fermenting yeast, containing more hops than an ale.Ī type of beer made with top-fermenting yeast, containing fewer hops than a lager.Ī Japanese brewed beverage made with rice.Įthyl alcohol, pure alcohol, measured in % or ABV.Ī wine muted with brandy-based spirit,(before), during or after the fermentation.įruits that are blended in a Hamilton Beach blender and serve like a juice but not strained. ![]()
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