课程门户-章节详情

Wine knowledge and Bartending ski...

Mo Xiaofang莫小芳

1 课程资料Course materials
- 1.1 教学大纲instructional programme
- 1.2 教学计划 teaching programme
2 酒水概述Overview of Wine
- 2.1 酒起源 Origin of wine
- 2.2 酒文化 Wine culture
- 2.3 酒知识 Wine knowledge
3 酿造酒 Fermented wine
- 3.1 葡萄酒 Wine
- 3.2 黄酒 Yellow rice wine
- 3.3 啤酒 Beer
4 蒸馏酒Distilled spirit
- 4.1 蒸馏酒介绍 Introduction to distilled spirits
- 4.2 中国白酒 Chinese liquor
- 4.3 白兰地酒 Brandy
- 4.4 金酒 Gin
- 4.5 威士忌酒 Whiskey
- 4.6 伏特加酒 Vodka
- 4.7 朗姆酒 Rum
- 4.8 龙舌兰酒 Tequila
5 配制酒 Compound wine
- 5.1 配制酒 compound wine
6 调酒业、酒吧概述An overview of the cocktail and bars industry
- 6.1 鸡尾酒的起源与发展The origin and development of cocktails
- 6.2 酒吧概述Bar Overview
- 6.3 调酒师 Bartender
7 调酒技术及桂派鸡尾酒的创新应用（面向东盟国际化培训资源包）Bartending Techniques and Innovative Application of Gui Pai Cocktails (for ASEAN International Training Resource Pack)
- 7.1 认识调酒的器具 Bartending Equipment
- 7.2 调酒的基本动作The Basic act of bartending
- 7.3 调酒技法—摇和法Bartending technique— Shaking
  - 7.3.1 桂派创新鸡尾酒（桂林女孩—以桂林三花酒为基酒）的创作The creation of Gui Pai innovative cocktail (Guilin Girl —Base on Guilin Sanhua wine)
  - 7.3.2 桂派创新鸡尾酒（丹心向阳—以广西丹泉酒为基酒）创作The creation of Gui Pai innovative cocktail (Heart to Sun —Base on Guangxi Danquan wine)
  - 7.3.3 桂派创新鸡尾酒（“蔗”里甜蜜—以广西糯米酒和广西朗姆酒为基酒）的创作The creation of Gui Pai innovative cocktail ( Sugarcane is sweet—Base on Glutinous Rice Wine and Guangxi Rum wine)
- 7.4 调酒技法—调和法 Bartending technique—Stiring
  - 7.4.1 桂派创新鸡尾酒（海丝魅影—以合浦东园家酒为基酒）的创作The creation of Gui Pai innovative cocktail (The Phantom of The Maritime Silk Road —Base on Dongyuanjiajiu wine)
  - 7.4.2 桂派创新鸡尾酒（荔乡—以广西荔枝酒+罗城山野葡萄酒为基酒）的创作The creation of Gui Pai innovative cocktail （(Lychee man —Base on Lychee wine）
  - 7.4.3 桂派创新鸡尾酒（八桂飘香—以桂林三花酒+糯米酒为基酒）的创作The creation of Gui Pai innovative cocktail （Fragrant Fragrance of Eight Osmanthus —Base on Guilin Sanhua and Glutinous Rice wine）
- 7.5 调酒技法—兑和法 Bartending technique—Biulding
  - 7.5.1 桂派创新鸡尾酒（芒种—以广西芒果酒为基酒）的创作The creation of Gui Pai innovative cocktail （Grain in Ear —Base on Mengo wine）
- 7.6 搅和法 Bartending technique—Blending
  - 7.6.1 桂派创新鸡尾酒（“葚”斗士—以广西桑葚酒为基酒）的创作The creation of Gui Pai innovative cocktail （ Mulberry Fighter —Base on mulberry wine）
- 7.7 花式调酒Fancy Bartending
  - 7.7.1 花式调酒之听的操作 The Operation of Tin inFancy bartending
  - 7.7.2 花式调酒之瓶的操作The Operation of Bottle inFancy bartending
  - 7.7.3 花式调酒之切酒操作The Operation of Cutting wine inFancy bartending
  - 7.7.4 魅“荔”四射——以广西荔枝酒为基酒的创新鸡尾酒花式创作The creation of Gui Pai innovative cocktail by Fancy Bartending（ Charming —Base on Lychee wine ） Fancy bartending
- 7.8 调酒大展演Bartending show
- 7.9 鸡尾酒创意大碰撞 Cocktail ideas collide
- 7.10 技能大赛Skill contest
8 鸡尾酒会Cocktail party
- 8.1 鸡尾酒会的策划Cocktail party planning
9 酒吧果盘制作Bar fruit plate making
- 9.1 果盘制作Bar fruit plate making

调酒技法—摇和法Bartending technique— Shaking

1 教案 lesson&...
2 能力测试评价表The...
3 微课视频Vedio
4 PPT
5 专项练习题exercise

1、摇和法调酒所需器具有（Shake and shake mixers are required）：（）、冰桶、冰夹和鸡尾酒装饰物（Ice buckets、 ice clips and cocktail garnishes）。

A、酒嘴（spout）

B、摇酒壶（Wine shaker）

C、量酒器（Pouring measure）

D、鸡尾酒杯（Cocktail glass）

2、双手摇和操作步骤包括（Both hands shake and operation steps include）：

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