Bar Terminology Flashcards

Do you know how to properly decant a wine? How to strain, stir, and shake a cocktail? Learn how to properly mix and prepare any drink with these essential bartending terms.

1
Q

Define the following term:

Add

A

To put in an ingredient

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2
Q

Define the following term:

Chill

A

To freeze a glass or to let ice and/or water stand in a glass

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3
Q

Define the following term:

Color

A

To add a few drops of liquid for its coloring effects

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4
Q

Define the following term:

Dash

A

The smallest bar measure, also “Splash”

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5
Q

Define the following term:

Decant

A

To pour wine from a bottle that has deposits into another container, often in a carafe that will allow the wine to breathe

(Usually done with red or port wine)

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6
Q

Define the following term:

Fill

A

To add an ingredient to the remainder of a cocktail

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7
Q

Define the following term:

Float

A

A very small amount of liquor carefully poured on top of a cocktail, often done over the back of a spoon, also “Layering”

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8
Q

Define the following term:

Frost

A

To rub sugar on the rim of a glass

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9
Q

Define the following term:

Crusta

A

A sugar-rimmed glass

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10
Q

Define the following term:

Garnish

A

To decorate with pre-cut fruit or vegetables

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11
Q

Define the following term:

Muddle

A

To crush an ingredient with another, for sugar, mint, etc.

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12
Q

Define the following term:

Salt

A

To rub salt on the rim of a glass

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13
Q

Define the following term:

Shake

A

To mix in a shaker with ice

(As to use a more violent technique)

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14
Q

Define the following term:

Stir

A

To mix in a shaker with ice

(As to use a more gentle technique with a spoon)

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15
Q

Define the following term:

Strain

A

To pour from shaker into a cocktail glass through a straining device

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16
Q

Define the following term:

Back up

A

Another round (of the same drink)

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17
Q

Define the following term:

Brut

A

Used to describe Champagne as “dry”

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18
Q

Define the following term:

Call drink

A

A drink ordered by a call name, e.g. Tanqueray and tonic instead of a gin and tonic

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19
Q

Define the following term:

Chaser

A

Liquid used to follow a drink,usually non-alcoholic like juice or soda

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20
Q

Define the following term:

Dry

A

Less sweet

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21
Q

Define the following term:

Neat

A

Unmixed, without ice, also “Plain” or “Straight Up”

22
Q

Define the following term:

On the rocks

23
Q

Define the following term:

Proof

A

An American measurement of alcohol strength or content: twice the percentage of alcohol in the bottle

24
Q

Define the following term:

Soda back

A

Soda on the side, most common when a customer asks for scotch

25
# Define the following term: Sundries
Bar snacks, e.g. chips or peanuts
26
# Name the bartending term: To put in an ingredient
Add
27
# Name the bartending term: To freeze a glass or to let ice and/or water stand in a glass
Chill
28
# Name the bartending term: To add a few drops of liquid for its coloring effects
Color
29
# Name the bartending term: The smallest bar measure, also **"Splash"**
Dash
30
# Name the bartending term: To pour wine from a bottle that has deposits into another container, often in a carafe that will allow the wine to breathe ## Footnote *(Usually done with red or port wine)*
Decant
31
# Name the bartending term: To add an ingredient to the remainder of a cocktail
Fill
32
# Name the bartending term: A very small amount of liquor carefully poured on top of a cocktail, often done over the back of a spoon, also **"Layering"**
Float
33
# Name the bartending term: To rub sugar on the rim of a glass
Frost
34
# Name the bartending term: A sugar-rimmed glass
Crusta
35
# Name the bartending term: To decorate with pre-cut fruit or vegetables
Garnish
36
# Name the bartending term: To crush an ingredient with another, for sugar, mint, etc.
Muddle
37
# Name the bartending term: To rub salt on the rim of a glass
Salt
38
# Name the bartending term: To mix in a shaker with ice | *(As to use a more violent technique)*
Shake
39
# Name the bartending term: To mix in a shaker with ice | *(As to use a gentler technique)*
Stir
40
# Name the bartending term: To pour from shaker into a cocktail glass through a straining device
Strain
41
# Name the bartending term: Another round (of the same drink)
Back up
42
# Name the bartending term: Used to describe Champagne as "dry"
Brut
43
# Name the bartending term: A drink ordered by a call name, *e.g. Tanqueray and tonic instead of a gin and tonic*
Call drink
44
# Name the bartending term: Liquid used to follow a drink, usually non-alcoholic like juice or soda
Chaser
45
# Name the bartending term: Less sweet
Dry
46
# Name the bartending term: Unmixed, without ice, also "Plain" or "Straight Up"
Neat
47
# Name the bartending term: With ice
On the rocks
48
# Name the bartending term: An American measurement of alcohol strength or content: **twice the percentage of alcohol in the bottle**
Proof
49
# Name the bartending term: Soda on the side, *most common when a customer asks for scotch*
Soda back
50
# Name the bartending term: Bar snacks, e.g. chips or peanuts
Sundries