4.3 REV Q (Common bar equipment) Flashcards
What is a fine sieve?
Equipment used in conjunction with a Hawthorne strainer to ensure that all the ice fragments (created by shaking) are completely removed
What is a mixing glass?
Equipment used for drinks that are stirred rather than shaken. They need high sides so that the glass can be filled with lots of ice to chill the drink properly, which allow bartenders to stir the drink positively without the risk of ice flying out of the glass.
What is a muddler?
Equipment that is made of wood or plastic and are hard stick-like objects that are used to crush ingredients. For example they are used to help release some jucie from fruit and aromas from mint leaves.
What is a boston shaker?
Equipment that comes in two parts: a mixing glass, which can be made of either stainless steel or glass, and a boston shaker cap, which is always made of stainless steel. The ingredients are put in the mixing glass with ice and the cap is pushed firmly over the top to make a seal. The ingredients can then be vigorously shaken to mix them together, cool them down and aerate them. This gives shaken drinks a very different texture to stirred drinks.
What is a bottle pourer?
Equipment that limits the flow of liquid out of the bottle and makes it easier to pour accurately into a jigger
What is a jigger?
Equipment that comes in a variety of shapes and sizes but all serve a common purpose. Each jigger is calibrated for a particular serve and they help a bartender pour out accurate measures. This is the easiest way to ensure that cocktails are made to a consistent standard.
What is a bar spoon?
Equipment with various uses, it can be used to measure out small quantities of an ingredient or to stir drinks.
What is a julep strainer?
Equipment used in conjunction with a mixing glass. Once the drink has been stirred, the julep strainer is used to separate the liquid from the ice in the mixing glass.
What is a Hawthorne strainer?
Equipment used in conjunction with the boston shaker. Once the ingredients have been shaken they will always be strained as they are poured into the servinge glass in order to keep the ice out of the cocktail. If ice is required in the cocktail, the bartender will place fresh ice in the glass.
