Cabernet Franc (CAB-ur-NAY fronk). A relative of the Cabernet Sauvignon grape; often
used for blending.
Cabernet Sauvignon (CAB-ur-NAY so-vin-YON). One of the world’s most important grapevarietals; used to make red wines of Bordeaux in France; also in California, Australia, andother reds.
Cachaca (cah-CHOK-ah). A Brazilian-made rum made from unrefined sugarcane juice.
Call brand. A brand of liquor specified by a customer ordering a drink; a brand frequently
requested ("called for") by name.
Cage. The wire hood that encases a Champagne bottle cork, holding it firmly in place.
Calvados (KAL-vah-dose). A French apple brandy.
Campari. A bitter Italian spirit, which is 48 proof; among the most popular of the beverage
bitters.
Canadian whiskey. A blended whiskey imported from Canada; light in flavor and body;
aged at least three years.
Capital risk. Financial risks that, through a number of ways, may be preventable, such as
waste, breakage, and spillage.
Capsule. The foil or plastic cap covering the top of a wine bottle.
Carafe (kah-RAFF). A glass container used to serve house wines; holds two to four glasses.
Carrying costs. The total dollar value of your inventory; items for which you have already
paid but have not yet been sold or used.
Cash flow. The cash that comes into and goes out of a business. Tracked as a cash-flow
forecast or cash budget.
Cash register. A machine for recording and totaling sales. See POS.
Cask-conditioned beer. A secondary fermentation of beer, done by adding yeast and priming
wort to a wooden cask called a firkin. The beer is served directly from the firkin.
Cask strength. A term used on a whiskey label that means that no water was added to the
whiskey to dilute it before bottling.
Category management. Tracking specific sales to see what sells well and what does not,
then using that information to make more profitable business decisions.
Cava. A Spanish-made sparkling wine.
Cellarmaster. See sommelier or wine steward.
Cellar temperature. For the wine storeroom, 55 F to 60 F (12.8 C to 15.6 C).
Chalice. A footed, wide-mouthed glass appropriate for European beer styles, such as ale.
Chambord. A French liqueur flavored with raspberries.
Champagne process. The French process of making Champagne, in which yeast and sugar
are added to a bottle of still wine, which then undergoes a second fermentation in the bottle.
Chapitalization. In winemaking, the process of adding extra sugar before fermentation
when grapes do not contain enough natural sugar of their own.
Chardonnay. One of the world’s top white-wine grapes or the wine of the same name. It is
also the grape used to make French Chablis and White Burgundies.
Charmat (shar-MAH) process. The method of making a sparkling wine in a large closed
container under pressure rather than in individual bottles. Also called bulk process or charmat
bulk process.
Chartreuse. A brightly colored, very expensive, herbal liqueur; made in a single monastery
from a secret recipe since the seventeenth century.
Chaser. An additional liquid, such as beer or water, drunk immediately after gulping a shot
of alcohol.
Chateau (shah-TOE). A vineyard in France. Some U.S. vineyards have picked up the term
in naming their wineries.
Chateau-bottled. A wine bottled at the vineyard by its owner, made exclusively from grapes
grown at that vineyard.
Chenin Blanc (SHEN-in BLONK). A popular white grape used to make wines of the same
name, as well as the Vouvray wines (in France) and the Steen wines (in South Africa).
Claret. The British term for a red Bordeaux wine.
Classified growth. Wines from the chateaux of France that have been recognized for their
high quality. The classification began in 1855 and lists the wineries (chateaux) by "first
growth" (best and most prestigious) to "fifth growth" (also excellent). The classifications are
subjective, and a great deal has changed since 1855.
Coarse salt. A salt that is larger than table salt and is used for rimming glasses. Also called
kosher salt or Margarita salt.
Cobra gun. The dispensing head of an automatic beverage-dispensing system, for soft drink
or liquor pouring. So named because of the lines that "snake" toward its head; the head
itself has buttons on it that are pushed to dispense each beverage. Also called a handgun or
six-shooter.
Cocktail. A mixed drink.
Cocktail glass. A stemmed glass with a flared bowl, usually holding 3 to 5 ounces.
Cognac (CONE-yak). A brandy made in the Cognac district of France.
Cointreau (KWON-trow). A brand-name liqueur that is a blend of several citrus fruits.
Collins glass. A tumbler that holds 10 to 12 ounces.
Collins mix. A sweet-and-sour combination of lemon juice, sugar, and club soda used to
make Collins drinks.
Compound gin. A gin made or flavored by mixing high-proof spirits with the extracts of
juniper berries or other botanicals.
Concept bar. A bar in which the de′cor transforms the space into an exotic place or another
time period. Rainforest Cafe′s are examples of popular concept bar / restaurants.
Condiment. 1. A pungent or spicy product used to flavor drinks, such as bitters and Tabasco.
2. A garnish, used in this sense largely by manufacturers of condiment trays.
Condiment tray. A multicompartment tray in which garnishes (e.g., cherries, lemon wedges,
and olives) are stored at a serving station.
Congeners (CON-jun-ers, or cun-JEEN-ers). Products present in minute amounts in fermented
and distilled beverages; provide the beverages’ distinctive flavors and aromas and
certain features of a hangover.
Consultant. A specialist in design, market survey, feasibility, facilities design, and/or some
other aspect of bar development or operation who works on a fee or retainer basis.
Continuous still. A continuously operating pair or series of interacting columns in which
spirits are vaporized by steam. Also called a column still, a patent still, and a Coffey still.
Contract brewer. A brewery hired to make, label, and market private label brands for
brewpubs, under contract. See regional specialty brewery.
Contribution margin. Sales less product cost. Also called gross profit.
Control. A means of preventing, detecting, measuring, or eliminating waste, error, and pilferage.
Control state. A state in which all alcoholic beverages are sold from state-run stores. Also
called a monopoly state. Compare license state.
Cooler. 1. A bucket for wine service, in which wine is surrounded by crushed ice; a wine
chiller. 2. Kitchen jargon for refrigerator. 3. A glass tumbler that holds 15 to 16 ounces. 4.
A tall, iced drink.
Cordial. A brandy or other spirit sweetened and flavored with natural flavorers. Also called
a liqueur.
Cordial glass. A stemmed glass that holds 1 to 3 ounces.
Corked. A term that describes a wine with an unpleasant taste, usually due to chemicals or
substances on the cork coming into contact with the wine. See 2, 4, 6-Trichloroanisole.
Cork retriever. The long wires on a handle that are used to grab a cork that has been
pushed into a wine bottle and turned upright to remove it.
Corkscrew. A device with a spiral screw that is used to open a corked bottle. See worm.
Corn liquor. A whiskey made with 80 percent or more corn in the mash, aged in uncharred
or used, charred oak barrels. Not common as a bar whiskey.
Costing. Establishing the exact cost of a drink by figuring the cost of each ingredient in its
recipe.
Cost percentage. 1. A cost expressed as a percent of sales. 2. As a control method, a
measurement of the actual bar cost percentage (based on a physical inventory) against standard
bar cost percentages and past performance.
Count. The number of items in a container (necessary to cost a drink recipe).
Cover charge. A small entry fee charged at the door of a bar, usually when there is live
entertainment; often used to pay the band or other entertainer.
CPU. Abbreviation for central processing unit, of a computerized register system (POS).
Craft brewery. Another term for microbrewery.
Credit memo. A seller’s document crediting a buyer for short, broken, or otherwise unsatisfactory
merchandise or mistakes on an invoice.
Crus classes (KROO clah-SAY). The formal quality ranking of chateaux wines in Bordeaux
and certain other French wine districts. Also called classified growths.
Cruvinet (KROO-vin-AY). The brand name of a popular, temperature-controlled winestorage
cabinet.
Cryptosporidium. A common waterborne parasite that causes illness.
Cullet. Reused bits of broken glass, melted with soda, lime, and fine sand to make glass.
Curacao (KYOOR-a-sau). A liqueur made from the peel of a Caribbean fruit called the bitter
orange.
Cup. 1. An 8-ounce liquid measure. 2. The metal can of a shaker or a blender. 3. A wine
punch.
Cynar. A syrupy, dark brown Italian aperitif made of artichoke leaves.
source:(http://www.hotelmule.com/)
used for blending.
Cabernet Sauvignon (CAB-ur-NAY so-vin-YON). One of the world’s most important grapevarietals; used to make red wines of Bordeaux in France; also in California, Australia, andother reds.
Cachaca (cah-CHOK-ah). A Brazilian-made rum made from unrefined sugarcane juice.
Call brand. A brand of liquor specified by a customer ordering a drink; a brand frequently
requested ("called for") by name.
Cage. The wire hood that encases a Champagne bottle cork, holding it firmly in place.
Calvados (KAL-vah-dose). A French apple brandy.
Campari. A bitter Italian spirit, which is 48 proof; among the most popular of the beverage
bitters.
Canadian whiskey. A blended whiskey imported from Canada; light in flavor and body;
aged at least three years.
Capital risk. Financial risks that, through a number of ways, may be preventable, such as
waste, breakage, and spillage.
Capsule. The foil or plastic cap covering the top of a wine bottle.
Carafe (kah-RAFF). A glass container used to serve house wines; holds two to four glasses.
Carrying costs. The total dollar value of your inventory; items for which you have already
paid but have not yet been sold or used.
Cash flow. The cash that comes into and goes out of a business. Tracked as a cash-flow
forecast or cash budget.
Cash register. A machine for recording and totaling sales. See POS.
Cask-conditioned beer. A secondary fermentation of beer, done by adding yeast and priming
wort to a wooden cask called a firkin. The beer is served directly from the firkin.
Cask strength. A term used on a whiskey label that means that no water was added to the
whiskey to dilute it before bottling.
Category management. Tracking specific sales to see what sells well and what does not,
then using that information to make more profitable business decisions.
Cava. A Spanish-made sparkling wine.
Cellarmaster. See sommelier or wine steward.
Cellar temperature. For the wine storeroom, 55 F to 60 F (12.8 C to 15.6 C).
Chalice. A footed, wide-mouthed glass appropriate for European beer styles, such as ale.
Chambord. A French liqueur flavored with raspberries.
Champagne process. The French process of making Champagne, in which yeast and sugar
are added to a bottle of still wine, which then undergoes a second fermentation in the bottle.
Chapitalization. In winemaking, the process of adding extra sugar before fermentation
when grapes do not contain enough natural sugar of their own.
Chardonnay. One of the world’s top white-wine grapes or the wine of the same name. It is
also the grape used to make French Chablis and White Burgundies.
Charmat (shar-MAH) process. The method of making a sparkling wine in a large closed
container under pressure rather than in individual bottles. Also called bulk process or charmat
bulk process.
Chartreuse. A brightly colored, very expensive, herbal liqueur; made in a single monastery
from a secret recipe since the seventeenth century.
Chaser. An additional liquid, such as beer or water, drunk immediately after gulping a shot
of alcohol.
Chateau (shah-TOE). A vineyard in France. Some U.S. vineyards have picked up the term
in naming their wineries.
Chateau-bottled. A wine bottled at the vineyard by its owner, made exclusively from grapes
grown at that vineyard.
Chenin Blanc (SHEN-in BLONK). A popular white grape used to make wines of the same
name, as well as the Vouvray wines (in France) and the Steen wines (in South Africa).
Claret. The British term for a red Bordeaux wine.
Classified growth. Wines from the chateaux of France that have been recognized for their
high quality. The classification began in 1855 and lists the wineries (chateaux) by "first
growth" (best and most prestigious) to "fifth growth" (also excellent). The classifications are
subjective, and a great deal has changed since 1855.
Coarse salt. A salt that is larger than table salt and is used for rimming glasses. Also called
kosher salt or Margarita salt.
Cobra gun. The dispensing head of an automatic beverage-dispensing system, for soft drink
or liquor pouring. So named because of the lines that "snake" toward its head; the head
itself has buttons on it that are pushed to dispense each beverage. Also called a handgun or
six-shooter.
Cocktail. A mixed drink.
Cocktail glass. A stemmed glass with a flared bowl, usually holding 3 to 5 ounces.
Cognac (CONE-yak). A brandy made in the Cognac district of France.
Cointreau (KWON-trow). A brand-name liqueur that is a blend of several citrus fruits.
Collins glass. A tumbler that holds 10 to 12 ounces.
Collins mix. A sweet-and-sour combination of lemon juice, sugar, and club soda used to
make Collins drinks.
Compound gin. A gin made or flavored by mixing high-proof spirits with the extracts of
juniper berries or other botanicals.
Concept bar. A bar in which the de′cor transforms the space into an exotic place or another
time period. Rainforest Cafe′s are examples of popular concept bar / restaurants.
Condiment. 1. A pungent or spicy product used to flavor drinks, such as bitters and Tabasco.
2. A garnish, used in this sense largely by manufacturers of condiment trays.
Condiment tray. A multicompartment tray in which garnishes (e.g., cherries, lemon wedges,
and olives) are stored at a serving station.
Congeners (CON-jun-ers, or cun-JEEN-ers). Products present in minute amounts in fermented
and distilled beverages; provide the beverages’ distinctive flavors and aromas and
certain features of a hangover.
Consultant. A specialist in design, market survey, feasibility, facilities design, and/or some
other aspect of bar development or operation who works on a fee or retainer basis.
Continuous still. A continuously operating pair or series of interacting columns in which
spirits are vaporized by steam. Also called a column still, a patent still, and a Coffey still.
Contract brewer. A brewery hired to make, label, and market private label brands for
brewpubs, under contract. See regional specialty brewery.
Contribution margin. Sales less product cost. Also called gross profit.
Control. A means of preventing, detecting, measuring, or eliminating waste, error, and pilferage.
Control state. A state in which all alcoholic beverages are sold from state-run stores. Also
called a monopoly state. Compare license state.
Cooler. 1. A bucket for wine service, in which wine is surrounded by crushed ice; a wine
chiller. 2. Kitchen jargon for refrigerator. 3. A glass tumbler that holds 15 to 16 ounces. 4.
A tall, iced drink.
Cordial. A brandy or other spirit sweetened and flavored with natural flavorers. Also called
a liqueur.
Cordial glass. A stemmed glass that holds 1 to 3 ounces.
Corked. A term that describes a wine with an unpleasant taste, usually due to chemicals or
substances on the cork coming into contact with the wine. See 2, 4, 6-Trichloroanisole.
Cork retriever. The long wires on a handle that are used to grab a cork that has been
pushed into a wine bottle and turned upright to remove it.
Corkscrew. A device with a spiral screw that is used to open a corked bottle. See worm.
Corn liquor. A whiskey made with 80 percent or more corn in the mash, aged in uncharred
or used, charred oak barrels. Not common as a bar whiskey.
Costing. Establishing the exact cost of a drink by figuring the cost of each ingredient in its
recipe.
Cost percentage. 1. A cost expressed as a percent of sales. 2. As a control method, a
measurement of the actual bar cost percentage (based on a physical inventory) against standard
bar cost percentages and past performance.
Count. The number of items in a container (necessary to cost a drink recipe).
Cover charge. A small entry fee charged at the door of a bar, usually when there is live
entertainment; often used to pay the band or other entertainer.
CPU. Abbreviation for central processing unit, of a computerized register system (POS).
Craft brewery. Another term for microbrewery.
Credit memo. A seller’s document crediting a buyer for short, broken, or otherwise unsatisfactory
merchandise or mistakes on an invoice.
Crus classes (KROO clah-SAY). The formal quality ranking of chateaux wines in Bordeaux
and certain other French wine districts. Also called classified growths.
Cruvinet (KROO-vin-AY). The brand name of a popular, temperature-controlled winestorage
cabinet.
Cryptosporidium. A common waterborne parasite that causes illness.
Cullet. Reused bits of broken glass, melted with soda, lime, and fine sand to make glass.
Curacao (KYOOR-a-sau). A liqueur made from the peel of a Caribbean fruit called the bitter
orange.
Cup. 1. An 8-ounce liquid measure. 2. The metal can of a shaker or a blender. 3. A wine
punch.
Cynar. A syrupy, dark brown Italian aperitif made of artichoke leaves.
source:(http://www.hotelmule.com/)
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