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Introduction of bar equipment, utensils and cups in the production department of hotel night training management Section II Introduction and use of bar equipment, utensils and cups

I. Introduction of Equipment

A. Equipment

Blender juicer juicer

Refrigerator, ice maker, freezer

Wine cellar coffee machine coffee machine

Water heater water heater beer machine beer cashier

Glass washer glass washer glass cooler

Second, the appliance introduction

B, appliance bar tools:

Jigger measuring cup wine mouth pourer

Mixed glass filter

Swing lever spoon

Ice shovel, ice scoop and ice thong

Lighter lighter ice bucket ice bucket

Chopping board, stick knife, stick knife

Garbage can peeler

SQU Yize juicer bottle opener bottle opener

Can opener talent bottle

Boston listens to Boston tin tray service tray

Ashtray rod towel bar rag

Tissue napkin straw

STIRER coasters with cocktail bar

Cocktail scoop ice cream scoop ice cream scoop

Salt cup salt bottle sugar cup sugar rack

Tea spoon wine rack wine rack

Wine basket champagne bucket champagne cooler

Bar stool bar stool evacuation rod extractor

Vacuum wine stopper ice crusher

Funnel preservative paper service film

Decorative box decorative tray floor mat

BAR MAT of distiller's grains high-speed railway bar

Red wine trolley bar trolley cigar knife cutter

Bill folder

Third, introduce tragedy.

C, the cup has glassware:

Water glass wine glass (red, white)

Beer mug tall beer mug with handle beer mug

Wide-mouth champagne glass champagne dish tulip cup Gampanier tulip

Cocktail glass cocktail glass whisky rock glass.

Powerful wine glasses bullet cups juice cups juice cups

Brandy glass brandy straw steam kettle soda glass bottle

Wine decanter, wine separator, water separator

Tie a beer jar and mix wine, and tie a drinking pot.

Milk cup cream, some glass sherry glass.

Ball (spoon) Irish coffee cup Irish glass

Margarita Cup Margarita Cup Columbus Cup Collins Cup Hurricane Cup, Glass Banana Boat.

Haibo golf glass coffee cup coffee cup

Coffee dish coffee dish sweet wine glass sweet wine glass

Frozen coffee cup iced coffee goblet

Four, the main types and uses of all kinds of cups:

(1) 1. bullet cup, with a capacity of 56ml, is used for all kinds of spirits (except brandy) and is only used for "pure drinking" (without ice).

2. Old-fashioned rock glasses, also known as classical glasses, have a capacity of 224-280ml and are mainly used for drinking wine and whisky with ice.

3. Juice cup, the capacity specification is generally 168ml, used to drink all kinds of juice.

4. Golf cups, generally with a capacity of 224ml, are used for specific cocktails or mixed drinks, and sometimes golf is also used for fruit juice.

5, Collins, the capacity specification is generally 2 muscles m. Used for mixed drinks of all kinds of spirits and soft drinks such as soda. All kinds of soft drinks, mineral water and some special cocktails (such as 10ng drinks).

6. Champagne dish, capacity 126ml, used for drinking champagne and some cocktails.

7. Champagne tulip, with a capacity of 126ml, used for drinking champagne.

8. Brandy glass, with a capacity of 224-336 ml, used when drinking brandy.

9. Water cup, with a capacity of 280ml, is used when drinking ice water and general soda.

10, cocktail glass, with a capacity of 98ml, used for preparing cocktails and drinking cocktails.

1 1, dessert cup (liqueur cup or cordial cup), with a capacity of 35ml, used for drinking various dessert wines, rainbow cocktail, angel kiss cocktails, etc.

12, white wine glass, with capacity specification of 168ml, used for drinking white wine.

13, red wine glass, with a capacity of 224ml, used for drinking red wine.

14. Sherry glass, with a capacity of 56ml or 1 12ml, is specially used for drinking sherry.

15. Potter glass, with a capacity of 56 ml, is specially used for drinking Potter wine.

16. The capacity of the hurricane is 336ml, and you can drink all kinds of cocktails.

17, Irish coffee, with capacity specification of 2 10ml, used for drinking Irish coffee.

18, Schebel, with a capacity of 98ml, is used for eating jelly and ice cream.

19, soda cup, common capacity of 448ml, used to eat ice cream.

20, wine filter (decanter), there are several specifications, such as 168ml, 500ml, 1000ml, etc. , used to filter red wine or sell bulk red and white wine.

(2) Other utensils (bar utensils)

There are many bar tools, you should choose according to the needs of the bar.

1. waiter's knife (commonly known as waiter'sfriend) is used to open the cork of red and white wine bottles, and can also be used to open soda bottles and canned fruit juice.

T-shaped cork is used to open the cork of red wine and white wine.

3. jigger (fixture) is used to measure the amount of wine.

4. The filter screen is used to filter ice cubes when mixing wine.

Bottle opener is used to open the bottle caps of soda and beer.

6, can opener (can opener), used to open all kinds of canned fruit juice, weak milk, etc.

7. Barspoon (large and small cups) is used to make cocktails or mixed drinks.

8, shaker (shaker), used to make cocktails, divided into three models according to the capacity.

9. mixing glass is used to prepare cocktails.

10, chopping boards, cutting fruits and other decorations.

1 1, fruit knife, cut fruits and decorations.

12, mixer, used to mix wine.

13, cocktail pick, used to wear decorations.

14, lemon juicer, used to squeeze fresh lemon juice.

15, straw, for guests to drink.

16, coasters, used to cushion cups.

17, ice clamp (ica tong), used to clamp ice cubes.

18, lemon pliers, used for lemon slices.

19, ice container, used for ice cubes.

20. A punch bowl mixed with fruit punch or ice cubes.

2 1. ice bucket (or wine coolet), used by guests when drinking white wine or champagne.

22. Funnels for pouring fruit juice and drinks.

23. Champagne bottle opener, used as a bottle stopper after opening champagne.

(3) Refrigeration equipment

1. refrigerator (refrigerator, freezer): it is the equipment used to freeze drinks, keep a proper amount of wine and other bartenders in bars. The size and model can be selected according to the size and environment of the bar. The temperature in the refrigerator should be kept at 4 "-8℃. The refrigerator is divided into layers to store different kinds of wine and bartenders. Usually put white wine, champagne, rose wine and beer.

2. Wine cabinet: it is specially used for storing champagne and white wine. All the materials are made of wood, divided into horizontal and vertical grids, with champagne and white wine in the horizontal grid. Keep the temperature at 4 -8 degrees.

3. Ice cube machine: You can choose different models to make ice cubes in the bar. Ice cubes can be divided into four types: square, round, oblate and rectangular. Square ice cubes are easy to use and do not melt easily.

4. Ice crusher: It takes a lot of crushed ice to mix wine in a bar. The ice crusher is also an ice maker, but the ice produced is granular.

5. draft beer machine: draft beer is barreled. Ordinary guests like to drink cold beer, and the hall-piercing machine is specially designed for this purpose. The draft beer machine is divided into two parts, gas cylinder and refrigeration equipment. The output pipe is connected to the draft beer barrel and has a switch to control the output air pressure. If the air pressure is low, it means that the gas has been used up and a new cylinder needs to be replaced. The refrigeration equipment is of the quench type. The whole barrel of draft beer does not need to be refrigerated. After connecting the refrigeration equipment. The output is frozen draft beer, and the foam thickness can be controlled by an irrelevant switch. When the draft beer machine is not in use. The power supply must be disconnected, and the pipeline into the draft beer barrel must be taken out. The draft beer machine should be cleaned by professionals every 15 days.

(4) Cleaning equipment

Cup washer: The cup washer has automatic spraying device and high-temperature steam pipe. The larger cup washer can put the whole cup for cleaning. Generally, the wine glasses are put into a cup sieve and then put into a cup washer. Adjust the program and press the button for cleaning. There are advanced cup washing machines and devices that automatically put in cleaning agents and desiccants. There are many kinds and models of cup washing machines, which can be selected according to needs. For example, a smaller rotary washing machine can only wash one cup at a time, which is usually installed beside the bar. In many bars, due to the limitation of funds and places, they have to be cleaned by hand. Manual cleaning requires a cleaning basin.

(5) Other commonly used equipment

1, electric mixer: used to stir or crush some foods in large quantities when preparing cocktails.

2. Juicer: There are many models of juicers, which have two main functions: one is to freeze juice; The second is to automatically dilute the juice (the concentrated juice can be automatically mixed with water after being put in).

3, juicer (juicer: used to squeeze fresh orange juice or lemon juice.

4. blender milk shaker: used to blend milkshake (a drink made of fresh milk and ice cream).

5. Coffee machine: used to make coffee. There are many models.

6. Coffee warmer: Put the brewed coffee in a big container and keep it warm in the oven.

, background music equipment:

The quotation comes from the introduction of bar equipment, utensils and cups in the production department of hotel night training management -LEX's log-Netease blog.