全書共由8個部分組成: 認識酒水、認識調(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、酒水英語術(shù)語及服務(wù)用語。本書突出應(yīng)用型本科教育特點, 注重能力培養(yǎng)這條主線, 采用“任務(wù)導向式”形式, 注重理論與實踐相結(jié)合。
學習單元一 認識酒水 ·····························1
學習任務(wù)一 酒水的含義···························· 1
一、含酒精飲料 ··········································1
二、無酒精飲料 ··········································2
學習任務(wù)二 酒水的分類 ··························· 2
一、含酒精飲料的分類 ······························2
二、無酒精飲料的分類 ······························5
學習任務(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
學習任務(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
學習單元二 發(fā)酵酒及其服務(wù) ················28
學習任務(wù)一 葡萄酒及其服務(wù)·················· 28
一、葡萄酒概述 ········································28
二、中國葡萄酒 ········································40
三、法國葡萄酒 ········································45
四、其他國家葡萄酒 ································50
五、香檳酒 ················································51
學習任務(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 ········································56
五、啤酒的“度” ····································57
六、啤酒的商標 ········································57
七、啤酒的飲用與服務(wù) ····························58
八、中外知名啤酒 ····································60
學習任務(wù)三 中國黃酒及其服務(wù)·············· 64
一、黃酒的起源 ········································65
二、黃酒的成分 ········································65
三、黃酒的分類 ········································65
四、黃酒的功效 ········································66
五、黃酒的保存方法 ································66
六、黃酒病酒識別 ····································66
七、黃酒的品評 ········································66
八、黃酒的飲用 ········································67
九、中國名優(yōu)黃酒 ····································67
學習任務(wù)四 清酒及其服務(wù)······················ 71
一、清酒的起源 ········································71
二、清酒的分類 ········································71
三、清酒的特點 ········································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
學習單元三 蒸餾酒及其服務(wù) ················76
學習任務(wù)一 白蘭地酒及其服務(wù)·············· 76
一、白蘭地酒的特點 ································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
學習任務(wù)二 威士忌酒及其服務(wù)·············· 80
一、威士忌酒的特點 ································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
學習任務(wù)三 金酒及其服務(wù)······················ 83
一、金酒的特點 ········································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
學習任務(wù)四 伏特加酒及其服務(wù)·············· 86
一、伏特加酒的特點 ································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
學習任務(wù)五 朗姆酒及其服務(wù)·················· 88
一、朗姆酒的特點 ····································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
學習任務(wù)六 特基拉酒及其服務(wù)·············· 91
一、特基拉酒的特點 ································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
學習任務(wù)七 中國白酒及其服務(wù)·············· 93
一、中國白酒的特點 ································93
二、中國白酒的起源 ································93
三、中國白酒的生產(chǎn)工藝 ························93
四、中國白酒的香型及名品 ····················93
五、中國白酒的飲用服務(wù) ························94
學習單元四 配制酒及其服務(wù) ················96
學習任務(wù)一 開胃酒及其服務(wù)·················· 96
一、味美思 ················································97
二、比特酒 ················································98
三、茴香酒 ················································99
學習任務(wù)二 甜點酒及其服務(wù)················ 100
一、波特酒 ··············································101
二、雪利酒 ··············································102
三、馬德拉酒 ··········································103
學習任務(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
學習任務(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
學習任務(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
學習單元五 雞尾酒及其服務(wù) ··············122
學習任務(wù)一 雞尾酒的基礎(chǔ)知識············ 122
一、雞尾酒簡介 ······································122
二、雞尾酒的特點 ··································125
目 錄VII
學習任務(wù)二 雞尾酒的分類與命名········ 126
一、雞尾酒的分類 ··································126
二、雞尾酒的命名 ··································128
學習任務(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
學習任務(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
學習單元六 茶及其服務(wù) ·····················137
學習任務(wù)一 認識茶································ 137
一、茶的起源及應(yīng)用 ······························137
二、中國茶區(qū)的分布 ······························139
學習任務(wù)二 認識茶葉 ························· 141
一、茶葉分類方法 ··································141
二、茶葉深加工產(chǎn)品 ······························144
學習任務(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
學習任務(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
學習任務(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、沖泡時間和次數(shù) ······························156
六、沖泡程序 ··········································157
七、品茶 ··················································158
學習單元七 咖啡及其服務(wù) ·················163
學習任務(wù)一 認識咖啡···························· 163
一、咖啡的概念 ······································163
二、咖啡的起源 ······································164
三、咖啡文化 ··········································165
學習任務(wù)二 咖啡樹與咖啡豆················ 166
一、咖啡樹 ··············································166
二、咖啡豆種類 ······································167
三、咖啡豆等級 ······································168
四、咖啡豆烘焙 ······································168
五、咖啡豆研磨 ······································169
六、咖啡豆保存 ······································170
學習任務(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
學習任務(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
學習任務(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 ··············································183
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