力乔酒知识.doc

TRAINING ACTIVITY OUTLINE Task: Beverage – liqueurs Code: TAO-FB-GEN-7004 Objectives At the end of this session, each trainee will be able to: be knowledgeable about liqueurs know all liqueurs served at The Sheraton Dameisha 培训结束后每一个培训者能够正确理解利口酒的中英文名称和特性 Resources Flip Chart, Marker Pen, Handout 白板,白板笔 Method Training Steps Time Ice Breaker Introduce today’s topic Details HANDOUT Review Outline objective 纲要 What are liqueurs, when to drink? 什么是利口酒? 什么时候饮用合适? The three ingredients of liqueur Spirit base, flavor ingredient, sweetener 三种主要的利口酒成份 基本烈酒, 风味成份,甜味佐料 Production method 制造方法 Extraction, Distillation, Compounding, Maturing, Fining, Bottling 提取,蒸馏,混合,成熟,澄清,装瓶 Recap key points. Liqueurs 利口酒 All liqueurs are made of a base spirit blended with a flavoring ingredient and a sweetener 所有利口酒都是由烈酒为基酒加特有的风味和甜味佐料混合而成的.. Liqueurs are called after-dinner drinks, because their normally served after / together with coffee the last course of the meal . Also mixed with coffee liqueur coffees – other session . Liqueurs are also popular as mixed drinks or as shooters layers of different colored and flavored liqueurs 利口酒又称餐后酒, 因为他们都是在餐后或和咖啡一起饮用. 利口酒也可以混合其它饮品饮用或分层净饮. The spirit base 以烈酒为基酒 The spirit base used is different for each liqueur but the alcohol must always be as pure as possible. Most liqueurs have a neutral or grain spirit base, but for some liqueurs whisky, rum, grape brandy, cognac, fruit spirit or rice spirit is used. The flavoring ingredient 调料成份 It is possible to use only one flavor in a liqueur, but also some liqueurs have up to seventy different flavors. The most usual flavors used are: Herbs: such as peppermint and basil 药草 Flowers: such as lavender and rose 花卉 Fruits: such as citrus peel and edible fruits 水果 Barks: such as angostura and cinnamon 树皮 Roots: such as angelica and ginger 植物根部组织 Seeds: such as almonds and star anis 种子 The sweetener 甜味佐料 Liqueurs are usually sweetened with a sugar syrup after the blending has been completed, but honey