FOOD & BEVERAGE SERVICE OPERATION

Paprik ayam fried rice
RM 4.00

Kampong fried rice
RM 3.50

Chinese fried rice
RM 3.50

Fried ketiau
RM 3.50

Ketiau kung fu
RM 4.00
Desert

Raspberry cheese cake
RM 2.50
Kek batik
RM 1.50
Abc
RM 1.50
Laici kang
RM 2.00

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Beverage
Coconut shake

RM 1.50
Mango shake

RM 1.50
Tropicana fruit punch

RM 2.00
Milo Ice
RM 1.00

PREPARE CAFETERIA SERVICE FOOD IN A SAFE
AND SANITARY ENVIRONMENT

Food handling procedures are a critical concern
for cafeteria-style restaurants. Since food is exposed to
the public, hygiene and sanitation need to take centre
stage. Sneeze guards, hand sanitation and other
practices are essential for maintaining a clean and safe
cafeteria environment. Be sure the food is kept at an
appropriate temperature until the customer picks it up.
When packaging food for delivery, be sure that the
containers will withstand transport without leaking or

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breaking, and keep the hot foods packed away from cold
ones.

PERFORM CAFETERIA SERVICE

Normally, guests pick up a tray and their silver
and napkin at the start of the cafeteria line. They then
select the foods they wish. Usually, cold foods are first
and hot food last, but this can vary. A menu board plainly
indicates the foods available and their price. Two basic
cafeteria systems are used: the line and the scramble.

Line System

The line system has people form a line and then
move through, selecting foods. Service personnel serve
and replenish the counter. Emphasis is placed on
standardized portions and speedy service. Colleges, in-
plant foodservices, school lunchrooms, and even
downtown eating-places use such service. Counters may
be L-shaped, straight, U-shaped, or even circular. Some
line systems break up service into a speed line, where the
food offered can be quickly selected and served so that
the line moves quickly, and a slower line where foods
requiring slower service slower service are offered. One

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of the problems with the line system is that person who
stands and ponders what to choose slows down the
entire line. In some system, bypassing is encouraged.

Scramble System

The scramble system has counters where specific
kinds of foods can be obtained. They are not joined
together in a line, so an individual goes where a certain
desired food can be obtained, gets it, and then goes to
another area. This system is sometimes called the
shopping centre system, since it resemble the
organization of an enclosed chopping area. It is also
called the hallow square system. Once the guests have
collected their food, they go to the exit of the square,
where they pay the cashier.

Combinations of food categories can be arranged
together so that the customer spread out somewhat to
alleviate line crowding. For instance, cold foods could be
found at one station, salad at another, beverages at a
third and hot entrees at still another. This eliminates the
need for customer to file past each selection whether or
not they are interested in those foods

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There are three definite advantages to the
scramble system. First, there is no waiting line system.
Second, they system has greater flexibility. During low-
volume times, some section can be closed; this would not
work as well in a line system. A scramble system can also
be enlarging more easily. third, improve labour utilization
occurs, particularly in the dispensing of hot and cold
beverages at a central square and with foods guest can
pick up themselves, such sap repackaged items.

SELF SERVICE : BUFFET

A self service refers when food is displayed on
tables and the guests have to serve themselves. The
guest takes their plate from a stack at the end of each
table or requests the waiter behind the buffet table to
serve them. In the table buffet service, tables are laid
with crockery and cutlery as in a restaurant. The guest
may serve himself at the buffet table and return to eat at
the guest table layout. A few courses like the appetizer
and soup, may be served at the table by the waiter

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Figure 5.10 - Buffet line

TYPES OF BUFFET

Table 5.2 Types of buffet

CLASSIFICATION DESCRIPTION
 This type of buffet style
Fork and knife
buffet provides a complete dining
room service with table

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Fork buffet setting and complete
Finger buffet cutleries
 Guests are seated at the
tables
 This type of buffet style
allows the guests to eat
without being seated at
the table
 Only a few chair will be set
for the children
 Food are cooked in the
small size and to be eaten
using fork
 This type of buffet service
does not use any cutleries
 Guests use their hand to
eat
 Usually the food served
does not contain gravy
and they are for example,
sandwiches, sausage roll
and mini quiche

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Buffet Dining Room Service
♣ Guests select their meal from an attractive
arrangements of foods on long serving table
♣ The guests either help themselves or are served
by chefs or waiters standing behind the buffet
tables
♣ Silverware may be conveniently located on the
buffet table for the guests to pick up with their
meals
♣ A complete cover including rolls, butter may be
present at dining tables
♣ The job of the waiters will vary depending on the
design of the table
♣ The waiters may serve only beverages and
desserts or they may serve several courses, such
as the appetizer and soup, at the guest table

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BUFFET DINING ROOM LAYOUT

Figure 5.11 Buffet dining area layout
104

MENU PLANNING FOR BUFFET SERVICE

BUFFET MENU (A)

RM26.00 PER HEAD (MINIMUM 70PAXS)

LAMB RENDANG
CHICKEN KAPITAN
BUTTER PRAWN (LAI YAU HAR)
SWEET AND SOUR FISH
BEANCURD WITH MUSHROOM & MINCED MEAT (SENG

KONG TAUFOO)
LOH HON CHAI
PHOENIX ROLL
BRIYANI RICE
FRIED LONGEVITY MEE
HONEY DEW WITH SAGO

BUFFET MENU (B)

RM25.00 PER HEAD (MINIMUM 70 PAXS)

HAINANESE CHICKEN RICE
STEAM CHICKEN
ROAST CHICKEN

KAM HEONG FRIED PRAWN
CURRY BLACK PROMFET (KARI IKAN BAWAL HITAM)

YOUNG KAI LAN WITH OYSTER SAUCE
PHOENIX ROLL

FRIED SINGAPORE MEE HOON
ICE COLD CHENDOL
CORDIAL

105

BUFFET MENU (C)

RM38.00 PER HEAD (MINIMUM 70 PAXS)

STEWED LOCAL LAMB (HAINANESE STYLE)
BONELESS CHICKEN WITH LEMON SAUCE
PRAWN KEBAB WITH BUTTON MUSHROOM &

CAPSICUM
KK BAKED FISH
LAI YAU SOTONG
FRIED CHINESE CRISPY SPRING ROLL
FRIED BROCCOLI WITH GARLIC
FRIED YEE MEE WITH SHREDDED MEAT
YONG CHOW FRIED RICE WITH SALTED FISH
NYONYA KUIH
FRESH FRUITS

WESTERN BUFFET MENU (D)

RM45.00 PER HEAD (MINIMUM 80 PAXS)

ROAST TURKEY
ROAST NEW ZEALAND LAMB LEG

BEEF STROGANOFF
FISH FINGER FILLET

BUTTER RICE
NEW POTATOES

GREEN PEAS
EGG SALAD
ASPARAGUS SALAD
FRESH LETTUCE WITH FRENCH DRESSSING
GARLIC BREAD

DESSERT

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MIXED BUFFET MENU (E )

RM50.00 PER HEAD (MINIMUM 80 PAXS)

ROAST TURKEY
ROAST NEW ZEALAND LAMB LEG

PRAWN KEBAB
CHICKEN CURRY
WHOLE SWEET SOUR FISH

SPRING ROLL
FRIED MIXED VEGETABLES

MIXED SALAD
COLE SLAW
FRIED MEE
FRIED RICE
GARLIC BREAD

DESSERT

BARBEQUE MENU (F)

RM50.00 PER HEAD (MINIMUM 70 PAXS)

FILLET STEAK
CHICKEN

LAMB CHOP
SAUSAGES
JACKET POTATOES
ASPARAGUS SALAD
FRESH SALAD WITH FRENCH DRESSING
FRIED RICE
GARLIC BREAD
DESSERT

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SAFE AND SANITARY ENVIRONMENT IN BUFFET
FOOD SERVICE

The requirements of this guideline apply to all buffet
service.

A. Service Lines

1) Equipment - All equipment and utensils used in
a service line must be made of approved materials
and be maintained in good repair and in a clean
manner, free from contamination.

2) Surfaces - All surfaces of service lines must be
kept clean and free of debris.

B. Safety

All equipment used in service lines must be
installed, operated and maintained in a safe and secure
manner. All such equipment and its installation must
meet all applicable codes.

C. Food Displayed in Self-Service Area

All food displayed for consumer self-service must
be displayed within easy reach of the average consumer.

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The maximum distance between the edges of a service
line, excluding any tray rail and the front of the rearmost
displayed item cannot exceed 22 inches. However,
chafing dishes (“chafers”), oval trays, pans, and similar
food containers may extend beyond this 22 inch limit so
long as the displayed food begins within the 22 inch limit.

Service lines which are accessed from two sides
should be arranged so that consumers do not reach
across the mid-point of a two-sided serving line. If
necessary, a central barrier should be provided which
prevents consumers from serving themselves from the
other side or across food containers.

All sneeze-guards or droplet protection devices
used in service lines must conform to Guideline No. 2 of
this document (Sneeze-guards). Also, the protective
surface of the sneeze-guard must be positioned high
enough above the displayed food so that it does not
interfere with the customer’s access to the rearmost
displayed food item or the use of serving utensils. Sneeze
guards that comply with Guideline No. 2 generally meet
this criterion.

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D. Temperature Control
Potentially hazardous food shall be maintained at

or above 135’F or at or below 41’F. Potentially hazardous
foods held for dispensing in serving lines and salad bars
during periods not to exceed 12 hours in any 24-hour
period. Simply stated, this means that such foods
displayed in service lines must be held at the required
temperatures. Potentially hazardous foods held hot for
serving must be rapidly brought to the required
temperature before being placed in the service line,
unless the service line equipment is designed to rapidly
bring food up to the required temperature. An accurate,
easily readable, metal probe thermometer shall be readily
available. All food containers, ice beds, and other
equipment used to display potentially hazardous foods
must conform to the applicable NSF standards.

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SELF SERVICE : FOOD COURT
Guest Service for Food Court

 The customer orders, pays and receives the food
and beverages at a counter.

 We called it as single point service, the guest
orders, pays for his order and gets served all at a
single point. There may be may not be any dining
area or seats. Example of Food Court Layout as
follows:

Figure 5.12 – Example of Layout for food court at
shopping complex
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Figure 5.13 – Example of menu for food court
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SELF SERVICE : FAST FOOD
Fast foods were meant to be consumed by those who are
constantly on the go, always trying to beat the clock.
Unlike your regular food, you do not have to wait for your
order to be cooked. Your food will be served moments
after your order has been placed. Most fast food
establishment uses the disposable cutleries such as
plastic forks and spoon, paper cups and foam plates.

113

Figure 5.14 – Example of fast food restaurant layout
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MENU PLANNING Ala carte menu

SET A Main course (RM 3.00)

RM 6.50 • Beef burger
• Fried chicken
1 Beef or chicken • Chicken
burger
French fries nuggets+ sausage
Coleslaw bread (American
Ice-cream cup hotdog)
Mountain dew or
Pepsi Starch

SET B • French fries

RM 6.50 RM 1.00
• Mash potato
2 Fried chicken
Mash potato RM 1.50
Coleslaw • Potato wedges
Ice-cream cup
Mountain dew RM 1.50
or Pepsi
Vegetables
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• Coleslaw

RM 1.00

Dessert & Beverages

• Ice -cream cup
RM 1.00

• Mountain dew
RM 1.50

• Pepsi

RM 1.50

PREPARE FAST FOOD RESTAURANT FOOD IN A
SAFE AND SANITARY ENVIRONMENT

Food quality and safety during packaging and
reheating is a big concern when it comes to take-out or
delivery. For take-out and dine-in orders, be sure the food
is kept at an appropriate temperature until the customer
picks it up. When packaging food for delivery, be sure
that the containers will withstand transport without
leaking or breaking, and keep the hot foods packed away
from cold ones. The centre for Dieses Control and
Prevention have stated that where reported food-borne
outbreaks were caused by mishandling of food, most of
the time the mishandling occurred within the retail
segment of the food industry. This retail segment
includes markets, school, camps, institutions, vending
locations and restaurants.

Because restaurant food is identified as part of the
problem, every employee in a restaurant has the
responsibility to improve sanitary eating conditions for
guests. Improper food and utensils handling can lead to
contamination and then food-borne illness, hurt the
reputations of a restaurants or close the restaurants

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permanently. Using the following suggestion can help to
prevent food containment in your restaurant:

1. Wear effective hair restraints if your hair
is long, to prevent hair from getting in the
food or on food preparation surfaces.

2. Make sure your uniform, apron, hands
forearms, and fingernails are clean to
avoid the transfer of harmful bacteria to
the food.

3. Wash your hands before starting work and
after using the rest room, handling
animals, and handling soiled utensils or
equipment.

4. Clean your hands and exposed portions of
arms with a cleaning compound in a
lavatory primarily designated for hand
washing. hands should be washed by
vigorously rubbing together the surfaces
of your lathered hands and arms for at
least 20 second and thoroughly rising with
clean water

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5. Do not work if you have or have an open
wound, a cold, the flue, or any other
communicable or infectious disease.

6. Wipe table and counters with cloth rinsed
in sanitizing solution. Do not use such
wiping cloths for any other purpose.

7. Bring clean utensils to replace one that has
fallen on the floor.

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CHAPTER 6
BEVERAGE
SERVING

119

INTRODUCTION
The proper service of beverages is very important
because many restaurants are merchandising drinks to
satisfy the demand of guests and to increase profits.
Correct beverage service includes procedure of serving,
knowledge of types and drinks, glassware, beverage
temperature and garnishes. A server should know which
beverages complement particular foods on the menu in
order to offer suggestions.

BEVERAGE SERVICE EQUIPMENTS
Beverage equipments and utensils help the bar work
much more quicker, easier, safer and hygiene. Beverage
service equipments can be divided into two main
categories according to their purpose and function:

i. Glassware
ii. Beverage service equipment

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Glassware

There are a lot of brands and products of commercial

glassware available in the market. Food and beverage

outlets have a wide range of glassware to suit all their

particular needs. When selecting glassware,

management will take various factors into account such

as size, shape, ease of handling and washing, durability

and price. The glassware selected should be appropriate

to the style of the establishment and it’s menu. There

are standard basic shapes which identify the glasses as

belonging to the various classical types. Somehow there

are some differences of glassware from one manufacturer

to one manufacturer.

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Types and usage

Table 6.1 Several types of glassware and its usage

GLASSWARE USAGE

Champagne tulip

Tulip shaped glass for serving
champagne. The tall thin shape of
the glass delays the escape of
bubbles.

Sherry glass

Small glass used for serving sherry

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Liquor glass

Small glass used for serving liquer

Brandy balloon (snifter)
Glass for serving brandy

Goblet

Most wines are served requiring
ice and mixers (long drinks)

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Hock glass Long stemmed glass used for
Cocktail glass serving wine from the rhine region
Beer mug in Germany

Used for short cocktails such as
dry martini and creme de menthe
frappe

Glass for serving beer

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Red wine glass

Serving red wine

White wine glass

Serving white wine

Champagne saucer

Serving champagne

125

Old fashioned

Serving spirit

High ball

Serving juices

126

Figure 6.1 Types of glassware
127

Cleaning and polishing glassware

Eventhough glasses are hygieically washed and sterilized
by the high temperature of the washing cycle in a
commercial dishwasher, it is still necessary to polish all
glassware by hand before it is placed on the table or used
to serve drinks. A lint-free polishing cloth should be used
to polish glasses and make sure they are spotlessly clear.

Storing and handling glasses

 Storage shelves and racks for glasses must be
cleaned and free of dust at all times. They must be
regularly washed.

 Glasses are stored upside down so that dust and dirt
not trapped.

 Glasses of the same type are kept together on the
same rack.

 Glasses must be handled carefully to avoid breakages.
 Collect used glasses regularly.
 Handle glasses by the base, stem or handle, not by

the rim or with the fingers inside.
 Don’t pour hot beverages into a cold glass.
 Don’t stack glass

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Washing of glassware

a. Glass – washing by machine

 Use a sterilant
 Ensure machine is operating correctly
 Follow instructions carefully
 Allow glasses to air dry before polishing
 Inspect glasses
b. Glass – Washing by hand

 Wash in hot water using a glass sterilant
 Wear rubber gloves
 Rinse in hot water
 Allow to air dry before polishing
 Inspect glasses

Beverage service equipment

There are many devices and types of equipment that
have been invented to help staff or personnel in the
beverage service. In order to carry out efficiently the
service of all forms of drink requested, the bar should
have all the necessary equipment available for making

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cocktails, decanting wine, serving wine correctly, and
making fruit cups.

Beverage service equipment and usage

Table 6.2 Several types of beverage equipments and its
usage

EQUIPMENT USAGE

Ice bucket For chilling bottles of white wine,
champagne, roses and sparkling wines.

Stand For holding the ice bucket

Wine opener Used for opening bottles of wine.

Includes corkscrew, blade, bottle opener
and lever. Known as “Waiter’s friend”

Wine basket For presenting red wine after it has been
opened, especially if wine is more than
seven years old.

Older red wine sometimes contain
sediment. Placing wine in a basket at an

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angle allows sediments to settle and
prevents it from being poured along with
the wine.

Decanter Bottles of very old vintage red wine are
slowly poured into a decanter, leaving any
sendiment behind the bottle

Service cloth Chilled wines (which are taken from an ice
bucket) may be held in a folded service
cloth during pouring to prevent drops from
falling.

Tea pot For serving tea

Coffee pot For serving coffee

Coffee / tea For coffee and tea
cup

Creamer jug For creamer

Sugar bowl For sugar cube

Coffee maker To grind coffee beans
machine

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Others bar utensils and equipment

 Dispensing and opening
 Preparing and mixing
 Chilling
 Serving
 Other items

Dispensing and opening

a) Spirit measure
b) Push up spirit measure or optic
c) Pourers – glass, stainless steel or plastic
d) Check flow pourer
e) Carafes
f) Decanters
g) Corkscrews
h) Draught beer dispenser
i) Soft drinks dispense

Preparing and mixing

a) Cocktail shakers
b) Strainers / funnels

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c) Mixing glass
d) Barspoon
e) Blender
f) Drink mixer
g) Fruit squeezers
h) Cutting board and sharp knife
i) Ice bucket with tongs
j) Stirrers

Chilling

a) Coolers
b) Cooling shelves / chilling cabinets
c) Ice making machine
d) Wine coolers
e) Ice buckets
f) Counter top fridge

Serving

a) Assorted glassware for beer, spirits, wine, liquers
and cocktails

b) Straws

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c) Salvers / trays
d) Coasters / napkins
Other items
a) Broken cork extractor
b) Plastics buckets for transporting ice
c) Bottle skip or empty case
d) Ice pick
e) Champagne muddler and swizzle sticks
f) Chanpagne cooler, stopper and tongs
g) Port strainer, muslin cloth and funnel

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BEVERAGE SERVICE II
We have learned the proper beverage service equipments
of the beverages. It is very important for any restaurants
to have a proper beverage service as to satisfy the
demand of guests and to increase profits. In this case,the
waiter or waitress plays a vital role in presenting the
correct service of alcoholic beverages – wines, beers, and
liquors –it depends not only on knowing the procedure
for serving but also on the knowledge of types and drinks,
glassware, beverage temperature, and garnishes.
Basically, food and beverage department in most
establishment will categorize beverage into two:

a. Non – alcoholic beverages
b. Alcoholic beverages

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TYPES OF BEVERAGE

a) Non - alcoholic beverages
Includes a wide variety of beverage items, from cold
to hot and from the simple to the exotic. Non-
alcoholic beverages can be identified as:

a. water
b. refreshing drinks – colas, lemonades
c. stimulants – coffee, tea
d. nourishing drinks – malted beverages

(Ovaltine, horlicks) milkshakes, fruit juices
Types of Non – Alcoholic Beverages

Table 6.3 Types of non-alcoholic drinks and the
examples.

Non – alcoholic Examples
drinks
Green
Tea Black
Tisanes (Herb or fruit)
Flavored teas

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Ground

Coffee Instant
Decaffeinated

Speciality

Milk shakes

Milk drinks Hot chocolate
Malted milk drinks

Carbonated

Aerated waters Soda
Bitter lemon

Tonic

Natural spring Still
Naturall spring
waters or minerals Carbonated

water

Orange squash

Lemon squash

Squashes / cordials Lime cordial

/ syrups Concentrated sweet fruit flavoured

concentrates eg. Grenadine from

blackcurrant

Juices Fresh juices eg. Fruit and vegetable
juices artificial flavoured

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MAIN INGREDIENTS

A. Non - alcoholic beverages

a) Tea
 Tea is prepared from the leaf bud and top leaves of a

tropical evergreen bush called Camellia Sinesis. It
produces a healthy beverage containing
approximately only half the caffein of coffee and at
the same time it aids muscle relaxation and stimulates
the central nervous system.
 The majority of teas are prepared using tea bags and
derived from loose leaves
 Types of tea include English Breakfast, Earl Grey,
Darjeeling, China and herbal tea.

b) Coffee
 The origins of coffee begins from the thriving of

coffee trade in many tropical countries.
 Coffee is available in many blends, and is prepared in

many styles.
 Styles of coffee frequently requested are Espresso,

Cafe au lait, Cappuccino, Decaffeinated and instant
coffee.
c) Aerated waters

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 Aerated waters is a drink charged with carbon
dioxide. It also called carbonated drinks.

 Aerated waters contain syrup for taste and colour.
 Soda water is a colourless and tasteless aerated

water.
 Bitter lemon, Coca cola, Lemonade and dry ginger

are flavoured aerated waters.

d) Mineral waters
 Mineral waters contain minerals which are said to be

good for health.
 It’s called natural sparkling if the water is added

carbon dioxide
 Carbonated natural mineral waters are made from

spring waters with carbon dioxide added.
 Natural mineral waters are often named after the

place which they come from. For example Evian,
Perrier and Vichy are natural mineral waters from
France, Appollinaris is naturally sparkling from
Germany.

e) Squashes / cordials / syrups
 These are preparations of fruit juices or syrups with

sugar, water and other ingredients.

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 These are not carbonated. Common syrups and
squashes available are strawberry, rasberry, orange
and lemon.

f) Juices

 Commercially – packed brands (canned, boxed or
bottled), for some varieties of fruit such as oranges,
lemons and grapefruit, the juices may be prepared
fresh.

g) Mocktails
 Mocktails is the non – alcoholic mix drinks or cocktails.
 It is known as the ‘virgin’ versions of an already

popular cocktail which the alcoholic ingredientleft out
and mixed with ingredient substituted for it.
 For example a Virgin Mary is a non – alcoholic version
of the Bloody Mary with the vodka omitted.

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B. Alcoholic beverages

Alcohol is a odourless liquid obtained through the
fermentation of a sugar containing liquid. Any potable
liquid containing from 1% to 75% of ethyl alcohol by
volume is known as an alcoholic beverage.

Table 6.4 Types of alcoholic drinks and the examples.

Alcoholic Examples
beverages Still – red, white, rose sparkling –
Wines champagne aromatised – vermouths,
dubonnet fortified – port, sherry
Beers madeira
Bitters Lagers (bottom fermented)
Pastis Ales (top fermented)
Angostura
Spirits Campari
Ouzo
Pernod
Ricard
Brandy / fruit spirits
Whisky
Gin

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Liqueurs Vodka
Others Tequila
Rum
Benedictine
Cointreau
Cider
Perry
Spritzer

a) Wine
 Wine is an alcoholic beverage obtained from
the fermentation of the juice of freshly
gathered grapes.
 Fermentation is conducted in the district of
origin according to local customs and
traditions.
 There are four classifications of wine: Table
wines, Sparkling wines, Dessert wines and
fortified wines.
 Table wine include red, white and rose and are
referred to as still wines. Dry would mean that
there is little or no sugar content.These are
wines which normally accompany a meal.
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 Sparkling wines have carbon dioxide to make
it fizzy. Champagne is a region of France
renowned for sparkling wines. These wines
are drunk on festive occasions and throughout
a meal.

 Dessert wines are rich and sweet and
designed to be consumed with sweet food
items. Sauternes is a famous white dessert
wine.

 Fortified wines is added of alcohol either
during or after fermentation. Examples of
these wines are Sherry, Port, Madeira and
Marsala. These wines are drunk either before
of after a meal.

b) Beers
 Beer is made from fermented grain by the
process called brewing.
 The traditional ingredients are malt (barley
soaked to germinate and then dried), yeast,
hops and water.
 Beer is the general term for ales, lagers and
stout.

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 Guinness is a kind of stout and draught beer
is beer drawn from a barrel, rather than
bottled or canned.

c) Spirits
 Spirits are distilled alcoholic beverages of a
fermented liquor.
 Distillation is the process of converting liquied
into vapour by heating and then condensing
the vapour back to liquid form.
 Almost any fruit or vegetable can be crushed
to liquid, fermented and then distilled to make
a spirit.
 Whisky, Gin, Rum, Vodka and Brandy is the
most popular spirits.

d) Liqueurs
 A liqueur is a sweetened, flavoured spirit.
 Types of liqueurs are fruit liqueurs , citrus
liqueurs, herb liqueurs, mint liqueurs, flower,
blossom and leaf liqueurs.
 Spirit base, flavouring agents used and
sweetener are the components in making
liqueurs.
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 Benedictine, cointreau, Drambuei and Grand
Marnier are examples of propriety liqueurs.

 Liqueurs are often taken with the coffee at the
end of the meal.

e) Cocktails
 Cocktails are mixed drinks. Two or more
ingredients are mixed by one of the following
methods:
 Shake and strain (in a cocktail shaker
with ice)
 Stir and strain (in mixing glass, with
ice)
 Blend (in an electric blender)
 Build (prepared directly in the glass)
 Cocktails fall into three broad types that is pre-
dinner that usually acidic or dry, after-dinner
is often creamy and sweet and long drink
cocktails are often fruit juices, soft drinks or
milk in addition to their alcoholic base.

145