Bar Tools and Equipments

Bar Tools and Equipments

Bar SpoonThis is a spoon with a long handle used to stir mixed drinks in tall glasses. You can also use the back of the spoon forlayering drinks.

Bar Towels

Any absorbent towel will do. You need it in case of a spill and to keep your bar clean. Blender

A blender is essential to make your frozen drinks. Make sure you get a heavy duty blender forblendingyour mixed drinks.

Bottle Opener

Every bartender should have a bottle opener. It's one of the main tools at the bar. Can Opener or Can Punch

A can opener is a tool to remove one end of a can. A can punch is a tool to make a hole in juice cans.

Champagne or Wine Stopper

A special stopper with two wings that clamps over the lip of a champagne bottle. It keeps the champagne sparkling. Citrus Zester / Stripper

A special tool that cuts 1/4 inch wide strips of citrus rinds. Cocktail Muddler

A wooden stick used formuddlingingredients. It is used a lot to crush cherries and mint leaves for some mixed drinks. Cocktail Shaker

There are two types of shakers. The standard cocktail shaker (no picture) and the Boston shaker with a mixing glass. They are very useful forshakingyour mixed drinks.

Cocktail Strainer

A strainer is used with a Boston shaker to strain mixed drinks. It helps a lot whenstraininginto several glasses.

The standard shaker has a built-in strainer.

Corkscrew / Wine Opener

This is a wine opener. There are many different types of corkscrews. The one on the picture is a waiter's corkscrew. Ice Bucket and Ice Tongs

The ice bucket is a container that holds the ice. The ice tongs is a tool to pick up ice cubes for your drinks. Jigger / Measurer

This is a measuring cup. There are many sizes of jiggers. The most common is the double ended jigger with 1 oz and 1 1/2 oz measuring cups. Juicer or Citrus Reamer

There are many different types of juicers. There are manual juicers and electric juicers. The main purpose of a juicer is to extract the juice of citrus fruits.

Knife and Cutting Board

A sharp paring knife and a small cutting board is necessary to cut your fruit garnishes. Measuring Cups and Measuring Spoons

Measuring cups are useful for adding ingredients to punches. Measuring spoons are useful for measuring some ingredients like sugar and spices.

Garnish TrayUsed for storing and keeping cold the various garnishes used in a bar. Mixing Glass

Typically just a pint glass, combines with the boston shaker.

Salt/Sugar RimmerIt's Margarita Time!

Shaker Tin

Shaker Tin (Boston) Combines with the mixing glass to create shaken cocktails.

Shaker Tin (3 Piece)

An all-in-one shaker tin (tin, cap & strainer

LIQUOR

For sweetened and flavoured alcoholic beverages. Adistilled beverage,spirit,liquor, orhard liquoris analcoholic beverageproduced bydistillationof a mixture produced fromalcoholic fermentation.As distilled beverages contain more alcohol they are considered "harder" in North America, the termhard liquoris used to distinguish distilled beverages from undistilled ones, which are implicitly weaker.

LIQUEURA liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavors to marry.

SPIRITS

Spirits are one of the main ingredients in mixed drinks, along with other alcoholic beverages,mixersandgarnishes. They are prepared by distillation from a fermented substance such as fruit, vegetables, grain, sugar cane, cactus juice, etc. The word spirits generally refers to distilled beverages low in sugars and containing at least 40 proof / 20% ABV (alcohol by volume). (In Germany distilled beverages as low as 15% ABV (30proof) are considered spirits.)

1 ounces of 40% ABV / 80proof spirits contains about 1 American Standard Unit of Alcohol (which is 14 grams of alcohol, or about 18 ml/0.6 ozs. by volume). This is much higher than the United Kingdom's unit which is 7.9 g/10 ml. This must be borne in mind when calculating units of alcohol in drink recipes.

For sweetened and flavoured alcoholic beverages. A distilled beverage, spirit, liquor, or hard liquor is an alcoholic beverage produced by distillation of a mixture produced from alcoholic fermentation. As distilled beverages contain more alcohol they are considered "harder" in North America, the term hard liquor is used to distinguish distilled beverages from undistilled ones, which are implicitly weaker.

LIQUEUR

A liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavors to marry.

SPIRITSSpirits are one of the main ingredients in mixed drinks, along with other alcoholic beverages, mixers and garnishes. They are prepared by distillation from a fermented substance such as fruit, vegetables, grain, sugar cane, cactus juice, etc. The word spirits generally refers to distilled beverages low in sugars and containing at least 40 proof / 20% ABV (alcohol by volume). (In Germany distilled beverages as low as 15% ABV (30proof) are considered spirits.)

1 ounces of 40% ABV / 80proof spirits contains about 1 American Standard Unit of Alcohol (which is 14 grams of alcohol, or about 18 ml/0.6 ozs. by volume). This is much higher than the United Kingdom's unit which is 7.9 g/10 ml. This must be borne in mind when calculating units of alcohol in drink recipes.Baking and Pastries Tools and Equipments

Rolling Pin Use to flatten the dough. Rolling pins come in all sizes, lengths and types of materials, but the most common are wooden pins with or without handles.

Springform pans These are used for cheesecakes, streusel-topped cake, delicate tortes, and other cakes that would be damaged by turning them upside down to remove them from the pan

Double boiler A set of two pans nested together, with enough room in the bottom pan for 1 or 2 inches of water. Double boilers are used to cook or heat foods that need gentle heat, such as melting chocolate. Mixing bowls Used for mixing, whipping creams or egg whites, preparing ingredients, raising breads, or just storing food in the refrigerator

Measuring spoons These are used for measuring small amounts of ingredients such as spices, leaveners, and extracts, and very small amounts of liquids. Pour liquids, such as vanilla extract, to the rim of the spoon; level dry ingredients, such as salt or baking soda with a straightedge

Spatulas These tools has many uses including scraping batters down from the sides and bottom of a mixing bowl, spreading fillings, stirring stovetop custards and chocolate while heating, folding lighter ingredients into heavy batters, scrambling eggs, and more.

Whisk Used to whisk or stir wet or dry ingredients together, beating egg whites or cream, stirring ingredients as they heat in a saucepan and folding ingredients together

Wire cooling racks Used for setting just-out-of-the-oven hot baking pans to cool.

Muffin pans These are a rectangular metal baking pan with six or twelve cup, used to bake both muffins and cupcakes. Designed to replace parchment papers. Muffin pan sizes are typically mini, standard, and jumbo sized

Jelly roll pans Often used to make bar cookies, shortbread, sponge cakes, sheet cakes, focaccia breads, and more

Cookie and Baking sheets These are rimless, flat metal sheets, perfectly designed for placing rows of cookies

Food processor Machine for chopping, dicing, mixing pastry dough, mixing some cookie dough's, and pureeing fruit.

Mixer A table top or handheld machine that can knead bread doughs using a hook and whip butter and eggs together with the whisk attachment for flaky cookies.

Pastry brush Use these to spread glazes and grease pans.Zesters These are stainless steel strips with tiny razor-sharp edged holes. When you scrape a whole orange or lemon across the zester it removes the colored and flavorful part of the fruit (the zest), without including the bitter white pith underneath. This tool can also be used to finely grate chocolate, hard cheeses, whole nutmeg, and fresh ginger.

Sifter Used to sift and eliminate or separate clumps from any dry ingredient, including flour, cocoa powder, and confectioner's sugar. The most common sifter is a canister type with either a single mesh screen, or triple mesh screen and a rotating blade that is controlled by a rotary or squeeze handle. Choose a sifter with at least a three-cup capacity.

Pastry blender Also known as a dough blender, is used to cut butter or other fat into dry ingredients, such as when making piecrust, scones, or biscuits. A pastry blender has stainless steel wires shaped into a half-moon, with a stainless or wooden handle for gripping. In place of a pastry blender, two kitchen knives also work well for cutting the ingredients together.

Parchment paper Also known as baking paper, is a baker's secret weapon. These paper is used to line baking sheets before baking cookies, ensuring cookies that won't stick to the pan, lining cake pans to allow cakes to slide right out of the pan, and for folding into cones for piping icing or chocolate.

Cookie Cutter/Shaper

A device with sharp edges for cutting cookie dough into a particular shape.