Practical 8, HMT313

Mention the correct volume of the small shaker used on the top of the large shaker while preparing a mocktail:

• 12 oz

• 16 oz

• 18 oz

• 22 oz

Which bartending mixology term used for crushing fruits or herbs to release their full flavor into a mocktail or cocktail ­ while using crushed ice with another ingredient:

• Blending

• Muddling

• Shaking

• All of the above

______________are spirit flavored with herbs, roots, spices and fruits and used in dash for cocktail preparation:

• Syrups

• Bitters

• Lemonade

• All of the above

As a barman what is the correct option of the following if any mocktail/cocktail contains egg as an ingredient such made by which of the following method:

• Stirring

• Building

• Shaking

• Layering

As a professional barman, while following the norms of cocktail making and prepare layering drink which bar spoon do you prefer:

• American

• European

• Japanese

• All of the above