Membersihkan peralatan dan Garnishing

MEMBERSIHKAN PERALATAN BAR

1. Tata cara membersihkan peralatan bar:
 Cleaning by machine
 Cleaning by hand
2. Langkah – langkah membersihkan peralatan bar, khususnya peralatan –
peralatan kecil dan gelas – gelas bar secara manual:
 Siapkan air panas
 Tuangkan 3 tetes air cuka atau peraskan sedikit jeruk nipis
 Siapkan 2 buah glass cloth dan sebuah tray untuk tempat peralatan
 Celupkan peralatan ke dalam air panas.
 Dan mulailah menggosokkan dengan glass cloth sampai mengkilap.
MEMBUAT GARNISH
1. Cara membuat garnish dari lime.
2. Cara membuat garnish dari jeruk.
CARA MEMBUAT GARNISH DARI LIME
 Langkah – langkah membuat lime ring:
1. Siapkan cutting board, bar knife, lime serta sebuah bowl.
2. Potong ujung – ujung lime dengan bar knife.
3. Potong lime setebal kira – kira ½ cm.
4. Buat belahan agar lime ring dapat di pasang di gelas.
 Langkah – langkah membuat lime slice:
1. Siapkan cutting board, bar knife, lime serta sebuah bowl.
2. Potong ujung – ujung lime dengan bar knife.
3. Potong lime menjadi 4 bagian.
4. Bersihkan biji – biji lime.
5. Lettakkan dalam bowl.
 Langkah – langkah membuat lime peel:
1. Siapkan cutting board, bar knife, lime serta sebuah bowl.
2. Potong ujung – ujung lime dengan bar knife.
3. Potong lime secara melingkar.
4. Letakkan dalam bowl
CARA MEMBUAT GARNISH DARI JERUK
 Langkah – langkah membuat Orange Slice:
1. Siapkan cutting board, bar knife, lime serta sebuah bowl
2. Potong ujung – ujung jeruk dengan menggunakan bar knife.
3. Potong jeruk setebal kira – kira 1 cm
4. Belah jeruk sepanjang kira – kira 2 ½ cm agar dapat di pasang di gelas.
5. Letakkan dalam bowl.
 Langkah – langkah membuat Orange peel:
1. Siapkan cutting board, bar knife, lime serta sebuah bowl
2. Potong ujung – ujung jeruk.
3. Potong kulit jeruk secara melingkar.
4. Letakkan dalam bowl.
GARNISHES
‘Garnishes’ is the generic term used for all the fruit and
other items used to enhance the appearance of cocktail
and mixed drinks. Some garnishes - a twist of lemon, for
example - also affect the taste of the drink, and are not
merely decorative.
THERE ARE 2 ASPECTS TO GARNISHES, EACH AS
IMPORTANT AS THE OTHER:

1. Flavour-enhancing garnishes
Strictly speaking a garnish is necessary visible ingredient, which
is put into a drink to bring out the flavour of the base. Therefore it
has to be edible. Alternatively, the garnish can be placed on the
side of the glass.
2. Decorations

Almost anything that enhances the appearance of a drink

can be used as a decoration. If the drink’s appearance is
enhanced by the decoration the customer will be eager to
try it. A decoration is normally placed on the side of the
glass rather than in it. Decorations do not necessarily
improve the flavour of the drink but, like flavour-
enhancing garnishes, some decorations are customary
with particular cocktails.
PREPARING GARNISHES
When selecting fruit for garnishes choose fruit without
blemishes which will stand firm and proud in the drink.
Wash all fruit to be used for garnishes and remove any
producers’ mark or labels. Properly pre-prepared
garnishes will look very attractive in the bar, and they will
save the bartender a great deal of time when making and
presenting mixed drinks.
 EQUIPMENT FOR GARNISHING

• The two essential pieces of equipment for the preparation

of garnishes are a cutting board and a suitable knife.
• The cutting board should be clean and made from
material which can easily be washed.
• The knife should be very sharp, and have a fairly long
blade. Blades with serrated edges can tear the fruit and
do not give a clean cut, so use them only when absolutely
necessary.
HANDLING GARNISHES

Garnishes may be handled before service only if

the finger and nails are spotlessly clean. During
service a fork or tongs should be used to place
garnishes on or in the glass.
FRUIT GARNISHES
The most common garnishes are the citrus fruits -
lemons, oranges, and limes. They are particularly
effective as garnishes because their strong skins
cut be cut into spirals or used as twists. They may
be suitably cut and decoratively arranged before
service.
Other fruits may require :
• bananas and apples should never be cut until they are
required for immediate service
• celery should be cut to size before service. it should be
placed in water in a tall glass or jug until required
• cherries may be pre-cut and arranged decoratively
around the rim of a glass until required
• strawberries for use as garnishes should be carefully
selected. Attractive firm ones should be kept for use as
decoration for glasses. Less attractive ones not selected
for decorations should be put aside to be pureed in the
blender
• the olives used for garnishes are usually stoned Spanish
(green) olives. make sure that they are kept moist and are
not allowed to dry out before service.