全書(shū)共由8個(gè)部分組成: 認(rèn)識(shí)酒水、認(rèn)識(shí)調(diào)酒師、發(fā)酵酒及其服務(wù)與管理、蒸餾酒及其服務(wù)與管理、配制酒及其服務(wù)與管理、雞尾酒及其服務(wù)與管理、非酒精飲料及其服務(wù)與管理、酒水英語(yǔ)術(shù)語(yǔ)及服務(wù)用語(yǔ)。本書(shū)突出應(yīng)用型本科教育特點(diǎn), 注重能力培養(yǎng)這條主線(xiàn), 采用“任務(wù)導(dǎo)向式”形式, 注重理論與實(shí)踐相結(jié)合。
學(xué)習(xí)單元一 認(rèn)識(shí)酒水 ·····························1
學(xué)習(xí)任務(wù)一 酒水的含義···························· 1
一、含酒精飲料 ··········································1
二、無(wú)酒精飲料 ··········································2
學(xué)習(xí)任務(wù)二 酒水的分類(lèi) ··························· 2
一、含酒精飲料的分類(lèi) ······························2
二、無(wú)酒精飲料的分類(lèi) ······························5
學(xué)習(xí)任務(wù)三 酒的成分與生產(chǎn)工藝 ··········· 9
一、酒的成分 ··············································9
二、酒的生產(chǎn)工藝 ····································10
學(xué)習(xí)任務(wù)四 酒的發(fā)展歷程······················ 12
一、酒的起源 ············································12
二、酒的發(fā)展 ············································19
三、酒器 ····················································20
四、酒的效用 ············································22
學(xué)習(xí)單元二 發(fā)酵酒及其服務(wù) ················28
學(xué)習(xí)任務(wù)一 葡萄酒及其服務(wù)·················· 28
一、葡萄酒概述 ········································28
二、中國(guó)葡萄酒 ········································40
三、法國(guó)葡萄酒 ········································45
四、其他國(guó)家葡萄酒 ································50
五、香檳酒 ················································51
學(xué)習(xí)任務(wù)二 啤酒及其服務(wù)······················ 53
一、啤酒的起源和發(fā)展 ····························53
二、啤酒的生產(chǎn)原料 ································54
三、啤酒的釀造工藝 ································55
四、啤酒的分類(lèi) ········································56
五、啤酒的“度” ····································57
六、啤酒的商標(biāo) ········································57
七、啤酒的飲用與服務(wù) ····························58
八、中外知名啤酒 ····································60
學(xué)習(xí)任務(wù)三 中國(guó)黃酒及其服務(wù)·············· 64
一、黃酒的起源 ········································65
二、黃酒的成分 ········································65
三、黃酒的分類(lèi) ········································65
四、黃酒的功效 ········································66
五、黃酒的保存方法 ································66
六、黃酒病酒識(shí)別 ····································66
七、黃酒的品評(píng) ········································66
八、黃酒的飲用 ········································67
九、中國(guó)名優(yōu)黃酒 ····································67
學(xué)習(xí)任務(wù)四 清酒及其服務(wù)······················ 71
一、清酒的起源 ········································71
二、清酒的分類(lèi) ········································71
三、清酒的特點(diǎn) ········································72
四、清酒的生產(chǎn)工藝 ································72
五、清酒的飲用與服務(wù) ····························72
六、清酒中的名品 ····································73
學(xué)習(xí)單元三 蒸餾酒及其服務(wù) ················76
學(xué)習(xí)任務(wù)一 白蘭地酒及其服務(wù)·············· 76
一、白蘭地酒的特點(diǎn) ································76
二、白蘭地酒的起源 ································77
三、白蘭地酒的生產(chǎn)工藝 ························77
四、白蘭地酒的產(chǎn)地及名品 ····················77
VI 酒水服務(wù)與管理
五、白蘭地酒的飲用服務(wù) ························79
學(xué)習(xí)任務(wù)二 威士忌酒及其服務(wù)·············· 80
一、威士忌酒的特點(diǎn) ································80
二、威士忌酒的起源 ································81
三、威士忌酒的生產(chǎn)工藝 ························81
四、威士忌酒的產(chǎn)地及名品 ····················81
五、威士忌酒的飲用服務(wù) ························82
學(xué)習(xí)任務(wù)三 金酒及其服務(wù)······················ 83
一、金酒的特點(diǎn) ········································83
二、金酒的起源 ········································84
三、金酒的生產(chǎn)工藝 ································84
四、金酒的產(chǎn)地及名品 ····························84
五、金酒的飲用服務(wù) ································85
學(xué)習(xí)任務(wù)四 伏特加酒及其服務(wù)·············· 86
一、伏特加酒的特點(diǎn) ································86
二、伏特加酒的起源 ································86
三、伏特加酒的生產(chǎn)工藝 ························86
四、伏特加酒的產(chǎn)地及名品 ····················86
五、伏特加酒的飲用服務(wù) ························87
學(xué)習(xí)任務(wù)五 朗姆酒及其服務(wù)·················· 88
一、朗姆酒的特點(diǎn) ····································88
二、朗姆酒的起源 ····································89
三、朗姆酒的生產(chǎn)工藝 ····························89
四、朗姆酒的產(chǎn)地及名品 ························89
五、朗姆酒的飲用服務(wù) ····························89
學(xué)習(xí)任務(wù)六 特基拉酒及其服務(wù)·············· 91
一、特基拉酒的特點(diǎn) ································91
二、特基拉酒的起源 ································91
三、特基拉酒的生產(chǎn)工藝 ························91
四、特基拉酒的產(chǎn)地及名品 ····················91
五、特基拉酒的飲用服務(wù) ························92
學(xué)習(xí)任務(wù)七 中國(guó)白酒及其服務(wù)·············· 93
一、中國(guó)白酒的特點(diǎn) ································93
二、中國(guó)白酒的起源 ································93
三、中國(guó)白酒的生產(chǎn)工藝 ························93
四、中國(guó)白酒的香型及名品 ····················93
五、中國(guó)白酒的飲用服務(wù) ························94
學(xué)習(xí)單元四 配制酒及其服務(wù) ················96
學(xué)習(xí)任務(wù)一 開(kāi)胃酒及其服務(wù)·················· 96
一、味美思 ················································97
二、比特酒 ················································98
三、茴香酒 ················································99
學(xué)習(xí)任務(wù)二 甜點(diǎn)酒及其服務(wù)················ 100
一、波特酒 ··············································101
二、雪利酒 ··············································102
三、馬德拉酒 ··········································103
學(xué)習(xí)任務(wù)三 利口酒及其服務(wù)················ 105
一、利口酒的概念 ··································105
二、利口酒的起源 ··································105
三、利口酒的生產(chǎn)工藝 ··························106
四、利口酒的主要產(chǎn)地及名品 ··············106
五、利口酒的鑒別 ··································107
六、利口酒的飲用與服務(wù) ······················107
七、利口酒的貯藏要求 ··························108
學(xué)習(xí)任務(wù)四 露酒及其服務(wù)···················· 108
一、露酒的概念 ······································108
二、露酒的鑒別方法 ······························108
三、露酒的主要產(chǎn)地及名品 ··················109
學(xué)習(xí)任務(wù)五 藥酒及其服務(wù)···················· 112
一、藥酒的概念 ······································ 112
二、藥酒的起源 ······································ 113
三、藥酒的生產(chǎn)工藝 ······························ 115
四、藥酒名品 ·········································· 115
五、藥酒的鑒別 ······································ 118
六、藥酒的飲用與服務(wù) ·························· 118
七、藥酒的貯藏要求 ······························ 119
學(xué)習(xí)單元五 雞尾酒及其服務(wù) ··············122
學(xué)習(xí)任務(wù)一 雞尾酒的基礎(chǔ)知識(shí)············ 122
一、雞尾酒簡(jiǎn)介 ······································122
二、雞尾酒的特點(diǎn) ··································125
目 錄VII
學(xué)習(xí)任務(wù)二 雞尾酒的分類(lèi)與命名········ 126
一、雞尾酒的分類(lèi) ··································126
二、雞尾酒的命名 ··································128
學(xué)習(xí)任務(wù)三 雞尾酒的調(diào)制技法與
原則 ···································· 129
一、雞尾酒的調(diào)制技法 ··························129
二、雞尾酒的調(diào)制原則 ··························131
學(xué)習(xí)任務(wù)四 雞尾酒的調(diào)制器具與
杯具 ···································· 132
一、雞尾酒的調(diào)制器具 ··························132
二、雞尾酒的調(diào)制杯具 ··························134
學(xué)習(xí)單元六 茶及其服務(wù) ·····················137
學(xué)習(xí)任務(wù)一 認(rèn)識(shí)茶································ 137
一、茶的起源及應(yīng)用 ······························137
二、中國(guó)茶區(qū)的分布 ······························139
學(xué)習(xí)任務(wù)二 認(rèn)識(shí)茶葉 ························· 141
一、茶葉分類(lèi)方法 ··································141
二、茶葉深加工產(chǎn)品 ······························144
學(xué)習(xí)任務(wù)三 茶葉名品及主要產(chǎn)地········ 145
一、名品綠茶 ··········································145
二、名品紅茶 ··········································146
三、名品烏龍茶 ······································148
四、名品白茶 ··········································149
五、名品黃茶 ··········································150
六、名品黑茶 ··········································150
學(xué)習(xí)任務(wù)四 茶葉的鑒別與貯存············ 151
一、茶葉鑒別方法 ··································151
二、茶葉貯存方法 ··································152
學(xué)習(xí)任務(wù)五 茶葉飲用與服務(wù)················ 153
一、茶具 ··················································154
二、茶葉用量 ··········································155
三、泡茶用水 ··········································155
四、泡茶水溫 ··········································156
五、沖泡時(shí)間和次數(shù) ······························156
六、沖泡程序 ··········································157
七、品茶 ··················································158
學(xué)習(xí)單元七 咖啡及其服務(wù) ·················163
學(xué)習(xí)任務(wù)一 認(rèn)識(shí)咖啡···························· 163
一、咖啡的概念 ······································163
二、咖啡的起源 ······································164
三、咖啡文化 ··········································165
學(xué)習(xí)任務(wù)二 咖啡樹(shù)與咖啡豆················ 166
一、咖啡樹(shù) ··············································166
二、咖啡豆種類(lèi) ······································167
三、咖啡豆等級(jí) ······································168
四、咖啡豆烘焙 ······································168
五、咖啡豆研磨 ······································169
六、咖啡豆保存 ······································170
學(xué)習(xí)任務(wù)三 咖啡的主要產(chǎn)地················· 171
一、美洲咖啡 ··········································171
二、非洲咖啡 ··········································172
三、亞洲咖啡 ··········································173
四、大洋洲咖啡 ······································173
學(xué)習(xí)任務(wù)四 咖啡的品鑒························ 174
一、影響咖啡品質(zhì)的因素 ······················174
二、咖啡品鑒技巧 ··································175
三、咖啡經(jīng)典 ··········································176
學(xué)習(xí)任務(wù)五 咖啡飲用與服務(wù)················· 177
一、咖啡的飲用方法 ······························177
二、咖啡的煮泡方法 ······························178
參考文獻(xiàn) ··············································183
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