(a) Expiain the term cocktail in catering. (b) List four types of cocktails. (c) State four factors that influence the quality of wine.
Explanation
(a) of the Term Cocktail in Catering: Cocktail is a mixed drink usually of small quantity OR It Is a bar drink that is made by blending several ingredients together OR A short mixed drink of about 10cl. (b) Types of Cockiails: -Champagne cocktails/black velvet/bellini/buck fizz.-Cobblers. -Coolers.-Collins.-egg nogs.-Fixes.-Americano.-Gin cocktail/Martini/Pink gin/white lady. -Rum cocktail/barcardi/pina colada/daiquiri/mojito. -Vodka cocktail/bloody Mary/Salty Dog/Vodka martini. Tequila cocktail/magarita/Tequila sunrise.-Whisky cocktail/high ball/ Whisky Coilins/Manhattan/High coolers. -Wine based cocktail/kir/mulled wine.-Non-alcohoiic cocktail/fruit cup/Chapman/Tropicana/Pussy foot. -Brandy cocktail/B&B/Blue lady/Sidecar. (c)Factors that influence the Quality of Wine:-Species of grapes. Ageing and maturation process of wine. -Storage temperature of wine.-Climatic condition. -Nature of the soil. -Vine family. -Method of grape cultivation. Vintage year. -Yeast and fermentation process of wine. -Method of wine making. Method of shipping or transportation. -Quality/composition of grape.
