To know everything about the world of mixology and cooking
Glass type
● Tumbler Glass: straight-sided glass, typically used for non-alcoholic beverages or cocktails served with ice cubes.
● Highball glass: tall, narrow glass, ideal for long cocktails, such as gin and tonic.
● Hurricane Glass: teardrop-shaped glass, often used for tropical cocktails, thanks to its wide rim.
● Mason Jar Glass: glass jar with a lid, used for serving rustic cocktails or take-away drinks.
● Flute: tall, narrow champagne glass, designed to preserve the bubbles of sparkling wines.
● Champagne glass: glass with a wide bowl and stem, traditionally used for champagne, but less common today.
● Lowball Glass: Short, wide glass, perfect for whiskey cocktails or for serving spirits on the rocks.
● Margarita glass: flared glass with a wide opening, used for serving margaritas, often decorated with salt.
● Old Fashioned Glass: short, thick glass, also known as a "highball glass," used for classic cocktails like the Old Fashioned.
● Collins Glass: tall, narrow glass, similar to the highball glass, used for cocktails such as the Tom Collins.
● Shot glass: small glass used to serve shots of spirits, usually with a capacity of 30 to 60 ml.
● Martini glass: triangular-shaped glass with a long stem, used for serving martinis and other cocktails.
● Beer glass: glass designed specifically for beer, there are several types, such as the pilsner glass or the beer mug.
● Digestive glass: small glass often tulip-shaped, used to serve liqueurs or digestifs after a meal.
● Latte glass: tall, clear glass, used to serve coffee-based drinks, such as latte or cappuccino.
● Cup : A generally small container with a handle, used to serve hot drinks such as coffee or tea. Cups can have various designs and capacities ranging from 100 to 300 ml.
● Mug: a container larger than a cup, often without a saucer, used for hot or cold drinks. Mugs typically have a capacity of 300 ml or more and are often used for coffee, hot chocolate, or herbal teas.
● Bowl : deep, wide, handleless container used for serving foods such as soups, cereals, or casseroles. Bowls can vary in size and material, from glass to ceramic.
Bartender's tool
● Shaker: utensil for mixing cocktail ingredients by shaking, allowing flavors to be well combined and drinks to be cooled.
● Pestle: tool used to crush ingredients such as fruits or herbs, often used in cocktails such as the mojito.
● Mortar: a solid container used with a pestle to grind or crush ingredients, such as spices or herbs.
● Mixing spoon: long metal spoon, used to mix cocktails directly in the glass.
● Strainer: tool that allows solid ingredients to be filtered from liquids when serving cocktails.
● Jigger: small, cup-shaped utensil used to precisely measure liquid ingredients in a cocktail.
● Squeezer: tool for extracting juice from citrus fruits, allowing you to obtain fresh juice easily.
● Muddler: similar to a muddler, but specifically designed to crush ingredients in a glass.
● Cocktail mixer (blender): device used to mix frozen cocktails or smoothies.
● Garnish scissors: scissors specially designed for cutting garnishes, such as herbs or fruit.
Kitchen vocabulary
● Julienne: cutting technique consisting of cutting food into thin strips.
● Zest: thin, colorful peel of citrus fruits, often used to flavor dishes or drinks.
● Poach: cook foods in simmering liquid, without boiling, for tender results.
● Slice: to cut food into thin slices, often used for onions or vegetables.
● To jump: cook food quickly over high heat in a little fat.
● Clear out in: to transfer cooked or prepared food from one container to another.
● To input : cook foods quickly at high temperatures to achieve a golden crust.
● Nap: cover a dish with a sauce or coulis.
● Reserve: set aside an ingredient for later use in the recipe.
● Dresser: arrange food on a plate in an aesthetic manner.
Kitchen instrument
● Whip : utensil with metal or silicone wires, used for beating and mixing ingredients.
● Mix: household appliance used to puree foods or mix liquids.
● Drummer: utensil or device for beating ingredients, such as eggs or cream.
● Blowtorch: tool used to burn or caramelize the surface of foods, such as crème brûlée.
● Wok: round-bottomed pan, ideal for quickly cooking food over high heat, often used in Asian cuisine
