I. introduction of equipment
A, Equipment equipment
BLENDER JUICER
refrigerator ICE MAKER FREEZER
wine storage cabinet WINE CELLAR coffee machine COFFEE MACHINE
water heater water heater beer machine BEER TELLE. R
GLASSES WASHER GLASS COOLER
ii. introduction of utensils
B, Utensils Bartools:
jiger MEASURE GLASS POURER
MIXING GLASS filter STRATNER
Mixing flask SHAKER bar spoon BAR SPOON
Ice shovel ICE SCOOP ice clip ICE T ON. GS
LIGHTER ice bucket ICE BUCKET
chopping board knife BAR KNIFE
TRASH BIN PEELER
juicer SQU EEZER bottle opener BOTTLE OPENER
can opener. TIN OPENER throws FLAIR BOTTLE
Boston listens to BOSTON TIN tray SERVICE TRAY
ASHTRAY ashtray bar towel BAR RAG
tissue PAPER NAPKIN STRAW
bartender. COASTER
cocktail label COCKTAIL PICKS ice cream spoon ICE CREAM DIPPER
salt cup SALTS SHAKER sugar cup holder
TEA SPOON WINE HOLDER
WINE BASKET. Champagne bucket CHAMPAGNE COOLER
BAR STOOL Barstool evacuation rod CORK EXTRACTOR
Vacuum stopper WINE STOPPER ICE CRUSHER
FUNNEL preservative paper SERVICE FILM
Decorative box GARNI. SH TRAY carpet FLOOR MAT
distiller's grains SPEED RAIL BAR MAT
wine cart bartolley cigar knife CUTTER
BILL FOLDER
III. Introduction to cups
C, Cup with glassware:
WATER GLASS wine glass WINE GLASS (RED, WHITE)
beer mug TALL BEER GLASS beer mug with handle
champagne mug CHAMPAGNE SAUCER tulip mug GHAMPAGNE TULIP
cocktail mug COCKTAIL GLASS whisky mug ROCK GLASS
SHOT GLASS. JUICE GLASS
BRANDY SNIFTER steam kettle SODA CARAFE
WINE DECANT ER water tied water ptcher
BEER JAR mixed wine tied DRINKING JUG
milk cup CREAMER. Some Li Li cups SHERRY GLASS
Fan Yue basin PUNCH BOWL (LADLE) Irish coffee cup IRISH GLASS
MARGARITA GLASS Corinthians cup COLLINS GLASS HURRICANE cup Hurricane, GLASS banana boat dish BANANA SPLIT
HIGHBALL GLASS coffee cup COFFEE CUP
coffee dish COFFEE SAUCER sweet wine glass CORDIAL GLASS
frozen coffee cup ICED COFFEE GOBLET
IV, Main types and uses of various cups:
(1) 1. shot glass, the capacity of which is generally 56ml, is used for all kinds of spirits (except brandy) and is only used when drinking "clean" (without ice).
2. Old fashioned rock glass, also known as classical glass, has a capacity of 224-28ml, which is mostly used for drinking wine with ice cubes and whisky.
3. juice glass, with a capacity of 168ml, is used for drinking all kinds of juices.
4. high ball glass, the capacity specification is generally 224ml, which is used for specific cocktails or mixed drinks, and sometimes it is also used for fruit juice.
5. collins cup, the capacity specification is generally 2 muscles m. Used for mixed drinks of all kinds of spirits and soft drinks such as soda water. All kinds of soft drinks, mineral water and some special cocktails (such as various long drinks of 1ng drink).
6. champagne saucer, with a capacity of 126ml, is used for drinking champagne and some cocktails.
7. champagne tulip with a capacity of 126ml, used for drinking champagne.
8. brandy Snifter, with a capacity of 224-336ml, is used when drinking brandy.
9. water glass, with a capacity of 28ml, is used when drinking ice water and ordinary soda.
1. cocktail glass, with a capacity of 98ml, is used for preparing cocktails and drinking cocktails.
11. After-dinner sweet glass (liqueur glass or cordial glass), with a capacity of 35ml, is used to drink various after-dinner sweet wines, rainbow cocktail, angel kiss cocktails, etc.
12. white wine glass, with a capacity of 168ml, is used for drinking white wine.
13. a red wine glass with a capacity of 224ml is used for drinking red wine.
14. sherry glass, with a capacity of 56ml or 112ml, is specially used for drinking sherry.
15. port wine glass, with a capacity of 56ml, is specially used for drinking port wine.
16. The capacity of the hurricane is 336ml, and you can drink various cocktails.
17. Irish coffee, with a capacity of 21ml, is used for drinking Irish coffee.
18. sherbert, with a capacity of 98ml, is used for eating jelly and ice cream.
19. soda glass, with a common capacity of 448ml, is used for eating ice cream.
2. decanter, with several specifications, such as 168ml, 5ml and 1ml, is used to filter red wine or sell bulk red and white wine.
(2) other tools (bar utensils)
There are many bar tools, which should be selected 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, as well as soda bottles and canned fruit juice.
2. T-shaped cork serew is used to open the cork of red and white wine bottles.
3. jigger, which is used to measure the quantity of drinks.
4. Ice strainer, which is used to filter ice cubes when mixing wine.
5. bottle opener, which is used to open the bottle caps of soda and beer.
6, can opener, used to open all kinds of canned fruit juice, weak milk and so on.
7. bar spon, divided into large and small, is used to prepare cocktails or mixed drinks.
8. shaker, which is used to make cocktails, is divided into three types according to the capacity: large, medium and small.
9. mixing glass, which is used to prepare cocktails.
1. cutting board, cutting fruit and other decorations.
11. Fruit knife for cutting fruits and decorations.
12. stirrer for mixing wine.
13. cocktail pick for wearing decorations.
14. lemon squeezer for squeezing. Guests should use.
16, coaster, cups.
17, ice clips (ica tong), ice cubes.
18, lemon tongs, lemon slices.
19, ice container, and ice cubes. For mixed fruit punch or ice cubes.
21. Wine bucket (ice bucket or wine coolet) for guests to chill when drinking white wine or champagne.
22. funnel for pouring fruit juice and drinks.
23. champagne bottle shutter. After opening the champagne, Used as a bottle stopper.
(3) Refrigeration equipment
1. Refrigerator (refrigerator, freezer): it is used to freeze drinks in a bar and store a proper amount of wine and other bartenders. The size and model can be selected according to the scale and environment of the bar. The temperature in the cabinet should be kept at 4 "-8c. The refrigerator should be layered and separated to store different kinds of wine and bartenders. It is usually white.
2. wine cooler: used for storing champagne and white wine. All the materials are made of wood, which are divided into horizontal and vertical grids. Champagne and white wine are placed in the grids horizontally. The temperature is kept at 4 -8 degrees.
3. ice cube machine: the machine for making ice cubes in bars can choose different models. The shape of ice cubes is also divided into cubes.
4. crushed ice machine: A lot of crushed ice is needed for mixing wine in a bar. The ice crusher is also an ice maker, but the ice produced is granular.
5. Draft machine: Draft beer is in barrels. Ordinary guests like to drink cold beer, and the draft machine is specially designed for this purpose. Draft beer machine is divided into two parts, gas cylinder and refrigeration equipment. The output pipe is connected to the draft beer barrel, and there is a switch to control the output air pressure. If the air pressure is low, it means that the gas has been used up, so it is necessary to replace the gas bottle with a new one. The refrigeration equipment is of the quench type. The whole barrel of draft beer does not need to be refrigerated, and 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 pipe into the draft beer barrel must be taken out. The draft beer machine needs to be cleaned by professionals every 15 days.
(4) Cleaning equipment
Cup washing machine: There are automatic spraying devices and high-temperature steam pipes in the cup washing machine. Larger cup washer can put the whole plate of cups for cleaning. Generally, the wine glasses are put into a cup sieve and then put into the cup washer. Adjust the program and press the button to clean it. There are advanced cup washing machines and devices for automatically inputting cleaning agents and driers. There are many kinds of cup washing machines with different models, 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 at the edge of 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 blender: used to stir or smash certain foods in large quantities when preparing cocktails.
2. juice machine: There are many models of juicers, which have two main functions: a frozen juice; The second is to automatically dilute the juice (the concentrated juice can be automatically mixed with water after being put in).
3. juice squeezer: used to squeeze fresh orange juice or lemon juice.
4. blender milk shaker: used to blend milkshakes (a drink made by mixing fresh milk with ice cream).
5. coffee machine: used for making coffee. There are many models.
6. coffee warmer: put the brewed coffee into a large container and put it on the oven to keep the temperature.
Section III Responsibilities and Working Procedures of Western Chefs
1. Responsibilities of Western Chefs' Supervisor
(1) Responsible for the daily work arrangement of this department and convey the work instructions given by superior leaders.
(2) Be responsible for the daily planned materials and picking, and do a good job of monthly inventory.
(3) Be responsible for the storage, maintenance and repair of western kitchen equipment and utensils.
(4) Do a good job of guest complaints about food. So as to improve the quality of food or cook special food from it to meet the needs of guests with various tastes.
(5) Make regular arrangements for cleaning and disinfecting the kitchen.
(6) make the product.