Published 1/2023MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHzLanguage: English | Size: 2.39 GB | Duration: 3h 39m
Liquor and beverages in the beverage industry What you'll learn The different types of alcholic beverages Fortified wines Eau de vie Mistelle Cognac Armagnac Macvin Sherry Port Whiskey Other distillates How to interpret labels How to select quality How liquors are produced Requirements A basic understanding of how a restaurant operates A basic understanding of how a hotel operates No other prior knowledge is needed, we will start from the bning Description This course, 'Liquor knowledge is based towards students who are new to the hospitality and restaurant industry or the food- and beverage industry in general.If you have little to no experience in the world of liquor and beverages or want to refresh your current knowledge on the subject this course might be for you.Together we will discuss the more common liquors you'll come across in the industry. Since there are hundreds of different beverages, variaties, brands with all different labels we have to focus on the most useful or practical spirits. Since there are so many variaties it's easy to become overwhelmed by this, so I've tried to clearify everything in a structural manner so you'll have a good basic foundation to build from.We will discuss distillates like gin, vodka, tequilla and the variaties. And we will go over what fortified wines are and how they are made. What is the difference between red port and white port, and what about a vintage port? How is sherry different from port? We'll dive into the four famous whiskey producing countries, USA, Canada, Ireland en Scotland. And we will discuss the more different types of spirits like mistelles and eau de vie. Ever thought about what a brandy is? And what is cognac and how is it different from armagnac or a macvin. In this course you'll find out.When you've finished this course you should have a good basic understanding of the different liquors and spirits. What the differences are, how are they made and how you should interpret a label on a bottle. Overview Section 1: Introduction Lecture 1 Introduction Lecture 2 Why this course Section 2: Wine coolers Lecture 3 Wine coolers Section 3: Ciders Lecture 4 Ciders Section 4: Distillates Lecture 5 Distillates Section 5: Dessert wines Lecture 6 Dessert wines Section 6: Fortified wines Lecture 7 Fortified wines Lecture 8 Vins doux naturelles Lecture 9 Mistelle Lecture 10 Eau de vie Section 7: Port Lecture 11 Port Lecture 12 White port Lecture 13 Red port Lecture 14 Tawny port Section 8: Sherry Lecture 15 Sherry Lecture 16 Fino sherry Lecture 17 Oloroso sherry Lecture 18 Special sherry Section 9: Aromatised wines Lecture 19 Aromatised wines Section 10: Alcoholic aperitifs Lecture 20 Alcoholic aperitifs Lecture 21 Anis beverages Lecture 22 Gentian beverages Lecture 23 Amaro beverages Section 11: Rum Lecture 24 Rum Lecture 25 Classification of rum Lecture 26 Rum types Section 12: Whiskey Lecture 27 Whiskey Lecture 28 Scottish whisky Lecture 29 Irish whiskey Lecture 30 American whiskey Lecture 31 Canadian whisky Section 13: Vodka Lecture 32 Vodka Section 14: Gin Lecture 33 Gin Section 15: Tequila Lecture 34 Tequila Section 16: Calvados Lecture 35 Calvados Section 17: Cognac Lecture 36 Cognac Section 18: Armagnac Lecture 37 Armagnac Section 19: Liqueur Lecture 38 Liqueur Restaurant managers,Hotel managers,Bed and breakfast owners,Catering managers,People interested in alcoholic beverages HomePage:
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