Molecular drink mixology is continuing to create endless possibilities in the world of molecular gastronomy. Techniques of molecular gastronomy that are generally applied to food, have been accepted by mixologists to design engaging cocktails. Throughout this passage I will discuss the equipment used during the process of molecular mixology, a couple of drink recipes and procedures, and the benefits of offering molecular mixology as a part of the beverage menu in your establishment. Molecular mixology utilizes science to create new flavors and characteristics in a drink. This process of mixology creates an unpredictable presentation and enhances the overall drinking experience.
Many different types of equipment will be used during the preparation of molecular drink recipes. Some equipment used will be simple. Examples would include a food dehydrator or a simple blowtorch. A lot of websites offer simple molecular mixology kits you can use in the convenience of your own home. You can also purchase cool toys such as handheld smoker and aromatizer. This allows you to add a smoky flavor and bring out the existing flavor of your cocktail. More complex equipment used in molecular mixology includes liquid nitrogen, sous vide machines, cotton candy machines, and rotary evaporators. You should always handle this equipment with caution. This will guarantee your safety, and the overall quality of the cocktail.
Cocktails in an ice sphere are an innovative technique in the world of molecular drink mixology. You use spherical ice molds to create the ice sphere. With a large syringe you inject the cocktail of your choice into the ice mold. I like the idea of a citrus flavored vodka with orange and other juices. Make sure the in...
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...ar drink mixology. This is because you are expecting your staff to use the highest quality ingredients to produce high quality cocktails. They must also retain infinite knowledge of how to properly execute these beverages. Training your staff to your standards will be necessary to bring patrons extremely high quality beverages. Your guests will appreciate the quality of service that is presented to them. They will pay for this level of quality service because the recipes make you look very upscale and professional. The presentation is very attractive and will appeal to your guests. They will have a beverage and see it as an experience much more exceptional than a regular bourbon and coke. The costs for ingredients will be higher which will make menu prices higher. The guests will not mind. These drinks are so cool they would be more than happy to pay the price.
From classroom to a cocktail party, having knowledge in today’s economics is definitely an asset when it comes surviving in the world of business. Cocktail Party Economics, by Eveline Adomait, and Richard Maranta undeniably satisfies as an economic training book, helping you understand the concepts of basic economics. The book brings to light many theories and thoughts, which are explained in a certain way that help readers easily, compare and relate them to each other. During the first couple chapters of the book, the main theories presented are scarcity, value, opportunity cost, production, and absolute/comparative advantage. Believe it or not, all of these theories are relatable to Supply and Demand; the two concepts introduced in chapters six and seven.
Richard believes that his vision for the company, a two-tiered concept with a top microbrewery producing fresh, quality beer and a chain of brewpubs, has potential. However, due to the more complex nature of running a restaurant, he believes that the company has yet to figure out how to run its restaurant business profitably.
A group of 8th graders had to figure out what was in a Mystery Mixture, but they had no idea what it was. There were nine different substances that they had to work with. The substances were Epsom Salt, Chalk, Washing Soda, Road Salt, Table Salt, Citric Acid, Sugar, Vitamin C, and Baking Soda. The group believes the mystery mixture was Citric Acid & Baking Soda.
The strongest alcohol drinks are called liquors or spirits. An Arabian alchemist named Geber discovered liquor in the eighteenth century A.D. Geber made liquor by distillation, burning away the impurities that formed in wine during fermentation and isolated the remaining liquids. As a result, the concentrated liquid had a higher alcoholic content, which was ?mainly flavored alcohol and water?(Milgram 65). Arnaud de Villanueva discovered liquor in Europe 500 years later, when he made brandy. Arnaud claimed that brandy would cure all humanity?s diseases, prolong life, maintain youth, a...
I found that it tries to" capture the imagination of both the chefs and their customers".14 Molecular Gastronomy is used for a number of reasons, it stimulates all the senses, with foods that use unusual textures like foam and jellies, different flavours like egg and bacon iced cream and now there are even shells that have ocean noises coming from them as you eat a sea food delight.15 Another reason that Molecular Gastronomy is used is for fun, many chefs who practice it do it for the creativity and enjoyment. Physicist Peter Barham said "The idea that we can scientifically understand ways to make us really enjoy our food and apply that to be able to prepare, both in restaurants and at home, food that is increasingly satisfying". 16it is also used to get a good understanding how food works because in order to create the changes in the food you need to understand the chemistry and physics behind the particular food. Molecular Gastronomy is used to create a thrilling and exciting dining experience, this method of cookery needs a lot of prior knowledge of food and processes, if you did not enjoy creating or even eating the food it would not be used. Molecular Gastronomy is growing rapidly over the cooking
The Santa Fe Grill is a relatively new Mexican restaurant that was started by two former business students from the University of Nebraska, Lincoln. The idea sparked after the two roommates who were both interested in pursuing entrepreneurial interests decided that a Mexican restaurant in their city would be highly successful. While taking an entrepreneur class at the University, the plan for the business began coming together. Their main focus was to create a restaurant that would feature the freshest ingredients, as well as a lively atmosphere, cutting edge advertising and marketing, plus exceptional service for customers. (Research Methods, Pg. 19) By doing so, the students hoped that they could fulfill their dreams of ownership.
She lays out the most common argument in where the genealogy of cocktail arose, citing the first printed mention of 1806 with the all familiar composition. However, she draws our attention back to the earliest mixed drink of grog, as well as the wildly popular Punch of 1672, if not 1632. Why would we not believe that a punch, comprised of water, rum, lime juice and sugar, counted as a cocktail? Or the forty-four combinations of rum with other ingredients written in 1759 by Isreal Acrelius in his book? Though she offers the easily found information such as the first finding of print mention, Kimball opens the discussion of cocktail history to question what we classify as a cocktail – is it any mix of liquor with something else or must it be as the first description to be concluded as
is extremely competitive, labor intense and risky. It is saturated with multiple different types of restaurants many competing in the exact segments. Companies operating in this type of environment seek differentiation strategies in order to set themselves apart from rivals, using various tactics such as pricing, food quality, menu theme, signature menu selections, dinning ambience and atmosphere, service, convenience, loyalty programs, specials, heart-healthy, and location (Thompson, Peteraf, Gamble & Strickland, 2014, p.C-138). Many restaurants can’t keep abreast and don’t survive, making them go out of
The beverage industry is highly competitive and presents many alternative products to satisfy a need from within. The principal areas of competition are in pricing, packaging, product innovation, the development of new products and flavours as well as promotional and marketing strategies. Companies can be grouped into two categories: global operations such as PepsiCo, Coca-Cola Company, Monster Beverage Corp. and Red Bull and regional operations such as Ro...
From a food and beverage manager's perspective - What are the important characteristics and procedures of a food and beverage establishment in relation to its size, type, market, design, planning and organization?
To operate our company with a real team effort with a professional, friendly and efficient customer service and offer the best line of finest smoothies to our deserving clients,
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve.
As a bartender, you will be expected to know the ins and outs of the liquors you are handling, as well as the types of glasses your drinks are to be served in. Learning the different types of liquors and what they mix well with can be a daunting task, but one that is mandatory. Some people who come to your bar may want to try something new, or have a question about what mixes well. While you are not required to provide the most elaborate answ...
Rooms for Dessert adding Unique Ingredients to life’s Balancing act (Roberts.,2013) business plan is based on the belief customers will be impressed with the products and services offered and spread word of the quality provided. This will attract new customers’ thereby increasing business and revenue. Although the business is in the start-up stage the business has the opportunity of expansion in the near future, offering products to home parties or conducting in-office demonstrations would most likely increase customer base and attract new customers. As shown in the SWOT analysis (Table 1) Rooms for Dessert strength is offering a unique service differentiating from competitive restaurants offering similar or complementary products