Saturday, September 12, 2015

Beverage Glossary Alphabet (E-F)

Eau de vie (oh da vee). The French translation of the Latin term aqua vitae, or water of life;
a general term for a spirit.
ECR. Abbreviation for electronic cash register; a computerized cash register.
Edelfaule (AY-dul-FOY-la). The German term for botrytis cinerea, or noble rot.
Edible cocktail. A term for the use of alcohol to create or enhance a dessert.
Eighty-six. 1. A signal to stop serving liquor to someone who has had too much to drink.2. A sign that a supply of a product has run out.


Eisbock. A concentrated, highly alcoholic bock beer made by freezing the beer, then removingthe ice crystals from it.
Eiswein. A rare wine, usually German, made from grapes that have frozen on the vine beforeharvesting, concentrating their richness and sweetness.
Ending inventory. The dollar value of physical inventory at the end of an accounting period.
Enology, oenology. The science of winemaking; a college degree in winemaking.
Estate-bottled. The term for wine bottled at the vineyard by the vineyard owner and madeexclusively from grapes grown at that vineyard.
Ethanol. A type of alcohol found in spirits, beer, and wine.
Excise tax. A tax on items that the government considers nonessential, including alcoholicbeverages.
Exempt employee. An employee who is exempt from federal overtime-pay requirementsbecause of managerial or supervisory duties.
Extensions. On an invoice, multiples of the same item at the same price.
Extra. A term on a cognac label indicating that the cognac was aged at least 51/2 years.
Extra sec. A term on a Champagne label; the literal translation is Extra Dry, but it meansthat the wine contains a small amount of added sugar.
Falernum. A sweet syrup with almond-ginger-lime flavors; 6-percent alcohol.
Farmhouse ale. A beer made in the home-brewed style of historic Belgium or France withadded herbs, pepper, or grated orange rind, then bottled and stored like wine.
Feasibility study. A detailed analysis of whether a planned enterprise can make a profit ona given site.
Fermentation. The action of yeast upon sugar in a solution, which breaks down the sugarinto carbon dioxide and alcohol.
Fetal alcohol syndrome. A pattern of birth defects in a child whose mother drank alcoholduring pregnancy. Also known as fetal alcohol effects (abbreviated FAE). Abbreviated FAS.
FICA. Federal Insurance Contributions Act, commonly known as Social Security.
FIFO. Acronym for "first in, first out," a way to ensure freshness by rotating products instorage.
Filler cap. The rubber or vinyl top to a blender.
Financial statement. A statement showing the assets, debts, and net worth of an individualor enterprise.
Fine Champagne. A term on a cognac label indicating that the cognac was made from atleast 50 percent of grapes from the Grande Champagne section of the Cognac district andthe balance from the Petite Champagne section.
Finish. 1. The aging of wine in the bottle; bottle finish. 2. The aftertaste of a wine.
Firkin. The wooden cask used to store a certain type of beer. See cask-conditioned beer.
Fixed expenses. Expenses that remain the same regardless of sales volume.
Flag. A garnish of sliced orange or other citrus fruit on a pick, usually with a cherry.
Flaker. A machine that produces soft, snow-like ice used primarily to keep things cold, suchas on a salad bar or in a wine bucket. Also called a flake-ice machine.
Flavonoids. Plant pigments found in fruits and vegetables that have antioxidant or antiinflammatorybenefits.
Flexhose. A flexible metal hose on which a cobra gun is mounted.
Flight. Several samples of different beers or wines purchased together, in lieu of a singleglass or beer or wine, to encourage experimentation.
Float. To pour a liqueur or cream on the surface of a drink without mixing.
Flute. A Champagne glass, footed or stemmed, with a narrow, slightly flaring bowl.
Folio. A folder for enclosing the guest check for presentation to the customer.
Food and Beverage Director. The title of a management position in a restaurant, bar, orhotel that involves ordering products, developing menus, and hiring staff members. Alsocalled F-and-B.
Footed glass or footed ware. A glass or glasses with a bowl that sits on a base or foot.
Foreseeability. The legal premise that a person can reasonably anticipate that a particularcourse of action, such as serving one more drink to an intoxicated person, could result inharm or injury to that person or a third party.
Fortified wine. A wine to which brandy or other spirits have been added.
Frangelico (fran-JEL-ih-koh). The brand name for an Italian liqueur flavored with herbs andhazelnuts.
Free-pour. To pour liquor for a drink without using a measure, estimating the amounts.
Fringe benefits. Compensation other than wages, such as free meals or paid vacations.
Frizzante (free-ZAHN-tay). An Italian term for slightly sparkling wine, such as Lambrusco.
Front bar. That part of a bar structure used by customers.
Frozen-drink dispenser. A machine that produces frozen, premixed drinks in large quantities.
Fruit-juice drink. A highball made with liquor and fruit juice instead of a carbonated mixer.A Screwdriver or a Salty Dog are examples of fruit-juice drinks.
Fruit squeezer. A hand-operated gadget used to squeeze half a lemon or lime for fresh juicefor a single drink so that pits and pulp do not get into the drink.
Funnel. A cylinder with a sharply tapered end for pouring from large containers into smallerones.
source:(http://www.hotelmule.com/)

0 comments :

Post a Comment