Slide Slide No Trainer Notes Trainer reminds trainees are accompaniments for cocktails identifying they ‘decorations’ are not food-based (that is, they are inedible): They are commercially available and cost money so must be used only as directed by house recipes, and not given away or over-used Paper parasols stuck into a wedge of fruit – monkeys, burros Mermaids (plastic) also hung from side of glass. – Slide Slide No Trainer Notes Trainer continues to present that can be used to decorate cocktails: Pickaxes can be used to hang cherries on to side of glass – Doilies sometimes placed under drinks – Swizzle sticks placed into a cocktail for the customer to stir the drink if they – choose Sparklers to add a fiery dimension to cocktails and popular for use at celebrations – Straws placed into the cocktail and should be the right size: flexible long straws – are commonly used in tall cocktails, and other alternatives include normal full-length straws, and half-straws. Class activity Presentation – Trainer prepares and presents the following cocktail decorations showing trainees how they are used to enhance the presentation of cocktails when served: Paper parasols Plastic animals Mermaids Pickaxes Doilies Swizzle sticks Sparklers Straws short, long and bent. – Slide Slide No Trainer Notes Trainer presents to trainees important points to remember when making garnishes:
Slide Slide No Trainer Notes Trainer reminds trainees ‘decorations’ are accompaniments for cocktails identifying they are not food-based (that is, they are inedible): They are commercially available and cost money so must be used only as directed by house recipes, and not given away or over-used Paper parasols – stuck into a wedge of fruit monkeys, burros Mermaids (plastic) – also hung from side of glass. Slide Slide No Trainer Notes Trainer continues to present that can be used to decorate cocktails: Pickaxes – can be used to hang cherries on to side of glass Doilies – sometimes placed under drinks Swizzle sticks – placed into a cocktail for the customer to stir the drink if they choose Sparklers – to add a fiery dimension to cocktails and popular for use at celebrations Straws – placed into the cocktail and should be the right size: flexible long straws are commonly used in tall cocktails, and other alternatives include normal full-length straws, and half-straws. Class activity – Presentation Trainer prepares and presents the following cocktail decorations showing trainees how they are used to enhance the presentation of cocktails when served: Paper parasols Plastic animals Mermaids Pickaxes Doilies Swizzle sticks Sparklers Straws – short, long and bent. Slide Slide No Trainer Notes Trainer presents to trainees important points to remember when making garnishes: