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Non Alcoholic Drinks
| Term | Definition |
|---|---|
| Blend | A method of drink making that involves placing ice and ingredients into a blender, which them mixes, chops and purees ingredients. |
| Build | A method of drink making where ingredients are poured into the glass over ice, in the order stated within the recipe. |
| Coffee | A hot drink made from roasted and ground coffee beans. |
| Float | A method of finishing drinks by pouring cream over the back of a spoon so that it floats on the surface of a drink. Also used to refer to the ice cream that is floated in “spiders”. |
| Frappe | A french term meaning “iced — of liquids”. Beverages that have been poured over or made with ice. |
| Garnish | Edible items added to a drink to create eye appeal and enhance its presentation. |
| Granita | A drink made with crushed ice. Also known as an italian-style water ice with a granular texture. |
| Grenadine | A type of imitation pomegranate flavoured syrup used as an intense red colour agent in drinks, without the strong, altering flavour of raspberry cordial. |
| Disposables | Non-edible enhancements added to drinks with garnishes, such as mini paper parasols, pickaxes etc. Also known as ‘drink decorations’. |
| Hawthorn Strainer | A metal bar accessory used to remove ice and other solids from a shaken drink as it is poured into the serving glass. |
| Highball | A tall cylindrical glass that is used to serve many soft drinks, juices and water. It is also used as a multi-purpose glass when preparing other non alcoholic drinks, such as mocktails. |
| Iced Coffee | A coffee drink that has 1/3 of cold black coffee, 2/3 cold milk and is topped with ice cream or whipped cream. |
| Iced Tea | A drink that is made with strong black tea, that is shaken and strained with ice. Other ingredients can be added to alter the flavour. |
| Inert Gas | A type of gas which is non-oxidising, such as carbon dioxide. These gases often do not react with many substances. Also known as noble gas. Other examples include helium and neon. |
| Lassi | A type of Indian yogurt or buttermilk based drink that can be sweet or savoury. |
| Layer | A method of drink making where all ingredients are laid one on top of the other, by gently pouring each ingredient over the back of a spoon so that they sit on top of each other creating a striped effect. |
| Mocha | A type of coffee beverage that includes a shot of espresso, chocolate powder and steamed milk. |
| Mocktail | Non-alcoholic drinks that consist of a mixture of juices, soft drinks and other ingredients. Also used to refer to cocktails that have had their alcohol omitted. |
| Muddle | A method of drink making where solid ingredients, often with sugar syrup are crushed in a mixing glass using a muddling stick to release their juices and oils. Ice is added, and the drink shaken and served without straining. |
| Post mix | A delivery method of serving carbonated drinks where concentrated syrup is combined with carbonated water as it is leaving the dispenser. |
| Pulp | The soft fleshy part of fruits, particularly citrus fruits. |
| Shake & Strain | Ingredients are added to a mixing glass with ice, which is then covered with a shaker top/tin and shaken with short sharp movements about the shoulder or in front. The liquid is then strained into a glass, often with ice added. |
| Stir & Strain | A method of drinking making where ingredients are gently mixed with a bar spoon in a mixing glass, such as iced chocolates, flavoured milks etc. |
| Tea | A hot drink where dried crushed leaves of the tea plant are infused in hot water. |
| Tisane | Hot drinks made from the infusion of herbal ingredients, such as herbs, spices and fruits. |
| UHT (Ultra Heat Treatment) | A food processing technology that sterilises liquid foods above 135 degrees celsius for 1-2 seconds to kill spores. Often used to produce long-life milk. |
| Wastage | The food and beverage material that has been discarded or cannot be used anymore. Business aim to minimise such production. |
| Post mix — “C” | Cola |
| Post mix — “G” | Dry Ginger Ale |
| Post mix — “L” | Lemonade |
| Post mix — “S” | Soda water |
| Post mix — “SQ” | Lemon Squash |
| Post mix — “T” | Tonic Water |
| Colada Glass | A tall, tapered glass generally used to serve mocktails, such as a virgin Pina Colada. |
| Old Fashioned Glass | A short wide brimmed, thick based fluted glass that can be used for soft drinks, juices and some mocktails. |
| Gibraltar Glass | A taller version of the old fashioned glass, with a wide brim and fluted sides. |
| Water Glass | A stubby glass used for water, also referred to as tumblers. |
| Soda/Milkshake Glasses | A thick, large tapered glass used for iced beverages and shakes, |
| Liqueur (Irish) Coffee Glass | A thick glass commonly used for serving hot chocolate due to its heat resistance. |
| Hurricane Glass | A very large, taped glass used to served mixed drinks, shaped like a vase or hurricane lamp. |
| Standard Recipe Cards (SRCs) | Also known as ‘house’ recipes, they give directions on how to prepare a certain drink. They allow for a consistent product to be served at all times. |
| First In First Out (FIFO) | A strategy of managing the stock of an establishment where the first supplies purchased are the first supplies used. |
| Cordial | A sweet, often fruit flavoured concentrate added to flavour and sweeten many drinks. |
| Sugar syrup | Also known as gomme syrup. It is a liquid variation of granulated sugar in many cold beverages to sweeten drinks. |
| Swizzle Stick | A stick often added to a drink so that customers can stir or froth a drink. A type of disposable. |
| Split | A small bottle of soft drink. |
Created by:
Giant Kahuna
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