Cream liqueur - Study guides, Class notes & Summaries

Drinks Every Bartender Should Know (100% Correct) Martini 2 oz. vodka/ gin one dash of dry vermouth garnish = olive "dirty" = dash of olive juice "dry" = no vermouth could add ice "on the rocks" with ice The Manhattan 2 oz. whiskey/bourbon 1 oz. sweet vermouth 2 dashes of bitters garnish = cherry French Manhattan 2 oz. whiskey/bourbon 1 oz. sweet vermouth 2 dashes of bitters pineapple juice garnish = cherry Long Island Ice Tea 1/2 oz. vodka 1/2 oz. gin 1/2 oz. rum 1/2 oz. triple s...

Outback Steakhouse Bar Study Guide Questions and Answers | Latest Version | 2024/2025 | Rated A+ What is the main ingredient in an Outback-style Margarita? The main ingredient in an Outback-style Margarita is tequila, often mixed with lime juice and orange liqueur. What type of beer is commonly used in the Outback's signature beer-battered dishes? The signature beer-battered dishes typically use a light lager for frying. What are the key components of the Outback's signat...

Blood Orange Paloma - Z Tequila (1 oz), Paula's Grapefruit (.5 oz) Lime Juice (.75 oz) Blood Orange Soda to fill, orange slice, salt on 1/2 rim, Rx Glass French 75 - Seesucker Gin (1 oz) Lemon Juice (.75 oz) Simple Syrup (.5 oz) Noveciento to fill, lemon twist, Coupe glass Honeysuckle Spritz - Lillet (.5 oz) Honeysuckle Liquer (.5 oz) Noevciento (3 oz) Lemon Juice (.5 oz) Honey Syrup (.75 oz) Lemon Twist, Wine Glass Moscow Mule - Titos Vodka (1.5 oz) Simple Syrup (.5 oz) Lime Juice (1 oz)...

WSET Level 2 certification exam Q&A distillation - CORRECT ANSWER-a process that increases the alcohol content of a liquid pot still - CORRECT ANSWER-batch process that produces characterful spirits of relatively low strength oldest, simplest kind of still; relatively inefficient = multiple distillations needed continuous still - CORRECT ANSWER-continuous process that can produce very highstrength, neutral spirit, or lower strength spirits more efficient than pot still _____ strength ...

Basic Bar Drinks Latest Version 100% Correct Cosmopolitan In Shaker: 1.5 oz vodka 3/4 oz cranberry juice 1/2 oz triple sec 1/2 oz lime juice Fill halfway with ice. Shake. Pour into chilled glass. Garnish: Lime Slice Kamikaze In shaker: 1 oz triple sec 1 oz vodka 1 oz lime juice Fill halfway with ice. Shake. Pour into chilled glass. Garnish: Lime Slice Martini In shaker: 2 oz Gin or vodka 1/2 oz dry vermouth Fill halfway with ice. Shake or stir. Pour into chilled glass. **Straight up=no ice in...

stew correct answers To simmer in a small to moderate quantity of liquid. Moussaka correct answers a Greek dish consisting of layers of ground lamb or beef and sliced eggplant topped with a cheese sauce and baked. Sous-Chef correct answers French for unchef. The chef's principal assistant. Primavera correct answers Dish that includes fresh vegetables. The most well known is pasta primavera. Carbonara correct answers Dish of spaghetti, cream, eggs, Parmesan cheese and bacon Wasabi...

Fortified wines Wines with additional alcohol added Fortification ____ traditionally used to strengthen wine to protect from spoilage Port All _____ is sweet - made by interrupting the fermentation using fortification Sherry Most _____ is made dry style but is sometimes sweetened later on - Fortified Wines Port and Sherry 2 styles of Fortified Wines - additional alcohol is added to the wine - range in diverse styles Fino, Oloroso, Amontillado 3 most...

1. A blended Scotch Whisky is? 1. A blend of malt and grain whisky 2. Less harsh but less flavourful than a malt whisky 3. From one distillery in Scotland 4. Made in a column still 1. A blended Scotch Whisky is? 1. A blend of malt and grain whisky 2. Less harsh but less flavourful than a malt whisky 4. Made in a column still 2. Which one of the following statements is NOT true? The distillation process: Involves boiling the ethanol of an alcoholic liquid and condensing it; Separat...

Desserts & Pastries Final Exam Practice Questions and Answers 2023 with complete solution The overall objective in tempering chocolate is to what? Create stable crystals The results of a temper test show that the chocolate is slow-to-set and grainy. The next step would be to what? Continue agitating the chocolate Ganaches can be flavored with aromatics, liqueurs, and pastes can all be used to flavor ganaches The basic ratio for butter ganache (chocolate to butter) is: 2:1 A Rocher is ...

Desserts & Pastries Final Exam Practice Questions and Answers 2023 with complete solution The overall objective in tempering chocolate is to what? Create stable crystals The results of a temper test show that the chocolate is slow-to-set and grainy. The next step would be to what? Continue agitating the chocolate Ganaches can be flavored with aromatics, liqueurs, and pastes can all be used to flavor ganaches The basic ratio for butter ganache (chocolate to butter) is: 2:1 A Rocher is ...