Giving of wines and drinks. Artificial mineral waters. The aerated drinks

you are: Giving of wines and drinks

Artificial mineral waters prepare by dissolution in fresh water diokisi carbon, chemically pure neutral and alkaline inorganic salts of sodium, calcium, magnesium.

To the artificial mineral waters which are let out by the industry, concern the Seltzer table and Soda dining room.

At pouring of mineral waters in bottles and their siphons sate with carbonic acid at temperature 4 10 ° With and pressure 3-4 atm, in water should contain not less than 0,4% (weight) carbonic acids.

If the visitor orders whisky, to it usually submit Soda water. To whisky it is possible to submit and narzan.

The Waiter should know rules of storage and giving of mineral water. Bottles with mineral water (emk. 0,5 litres) should be stored in pantries in horizontal position on racks at temperature from 5 to 15 ° S

One number of bottles stack in all length of a rack kronprobkoj to itself, and another - kronprobkoj to a wall. Such numbers in height can be to 20.

In summertime mineral water moves cooled from 8 to 10 ° S.Butylki should be pure, with accurately pasted labels. Them open a key for removal kronprobok, wipe a neck of a bottle a bench hammer and, having received the permission of the visitor, pour water in wine glasses or put an open bottle on a table.

The Aerated fruktovo-berry drinks contain vitamins, mineral salts, organic acids, essence and other biologically active connections.

The big assortment of the nonalcoholic aerated drinks is issued by the Industry. A basis of their manufacturing are fruktovo-berry syrups, plodovo-berry extracts, spirit plodovo-berry juice, synthetic food essences, food acid, etc. in connection with the water, passed special processing.

The Aerated fruktovo-berry drinks move on a table cooled to 10 ° S