To know everything about the world of mixology and cooking

Types of glass

● Tumbler glass: a straight-sided glass, generally used for non-alcoholic drinks or cocktails served with ice cubes.
● Highball glass: tall, narrow glass, ideal for long cocktails, such as gin and tonic.
● Hurricane glass: teardrop-shaped glass, often used for tropical cocktails, thanks to its wide rim.
● Mason Jar Glass: Glass jar with a lid, used to serve rustic cocktails or take-out drinks.
● Flute: long, narrow champagne glass, designed to preserve the bubbles of sparkling wines.
● Champagne coupe: a glass with a wide bowl and stem, traditionally used for champagne, but less common today.
● Lowball Glass: Short, wide glass, perfect for whiskey cocktails or serving spirits on the rocks.
● Margarita glass: A flared glass with a wide opening, used to serve margaritas, often decorated with salt.
● Old Fashioned Glass: A short, thick glass, also known as a "whiskey glass," used for classic cocktails like the Old Fashioned.
● Collins glass: A tall, narrow glass, similar to the highball glass, used for cocktails such as the Tom Collins.
● Shot glass: a small glass used to serve shots of spirits, usually with a capacity of 30 to 60 ml.
● Martini glass: A triangular-shaped glass with a long stem, used for serving martinis and other cocktails.
● Beer glass: glass designed specifically for beer, there are several types, such as the pilsner glass or the beer mug.
● Digestive glass: small glass often tulip-shaped, used to serve liqueurs or digestifs after a meal.
● Latte glass: A tall, clear glass used to serve coffee-based drinks, such as latte or cappuccino.
● Cup: A generally small container with a handle, used to serve hot drinks such as coffee or tea. Cups can have various designs and capacities ranging from 100 to 300 ml.
● Mug: a container larger than a cup, often without a saucer, used for hot or cold drinks. Mugs typically have a capacity of 300 ml or more and are often used for coffee, hot chocolate or herbal teas.
● Bowl: A deep, wide, handleless container used to serve foods such as soups, cereals, or casseroles. Bowls can vary in size and material, from glass to ceramic.

Bartender's Tools

● Shaker: utensil for mixing cocktail ingredients by shaking, allowing the flavors to be well combined and the drinks to be cooled.
● Muddler: A tool used to crush ingredients such as fruits or herbs, often used in cocktails such as the mojito.
● Mortar: A solid container used with a pestle to grind or crush ingredients, such as spices or herbs.
● Mixing spoon: long metal spoon, used to mix cocktails directly in the glass.
● Strainer: a tool used to filter solid ingredients from liquids when serving cocktails.
● Jigger: small cup-shaped utensil, used to precisely measure the liquid ingredients in a cocktail.
● Squeezer: tool for extracting juice from citrus fruits, allowing you to obtain fresh juice easily.
● Muddler: Similar to a muddler, but specifically designed to crush ingredients in a glass.
● Cocktail mixer (blender): device used to mix frozen cocktails or smoothies.
● Garnish scissors: Scissors specially designed for cutting garnishes, such as herbs or fruit.

Kitchen vocabulary

● Julienne: cutting technique consisting of cutting food into thin strips.
● Zest: thin, colored peel of citrus fruits, often used to flavor dishes or drinks.
● Poach: Cook food in simmering liquid, without boiling, for tender results.
● Slice: cut food into thin slices, often used for onions or vegetables.
● Sauté: cook food quickly over high heat in a little fat.
● Pour into: transfer cooked or prepared food from one container to another.
● Sear: Cook food quickly at high temperatures to achieve a golden crust.
● Napper: cover a dish with a sauce or coulis.
● Reserve: set aside an ingredient for later use in the recipe.
● Dress: arrange food on a plate in an aesthetic manner.

Kitchen utensils

● Whisk: utensil with metal or silicone wires, used to beat and mix ingredients.
● Mixer: household appliance used to puree foods or to mix liquids.
● Mixer: utensil or device used to beat ingredients, such as eggs or cream.
● Blowtorch: a tool used to burn or caramelize the surface of foods, such as crème brûlée.
● Wok: round-bottomed pan, ideal for quickly cooking food over high heat, often used in Asian cuisine