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Question:The word FRAGET is frequently used. Some people believe that this word means the place settings and the table appointments. There is an opinion as well that this word means the table silver. What does the word FRAGET mean in fact?
Answer:
The word FRAGET is the name of the Warsaw company that has produced the plate. The company has been named in honour of I. Fraget (1797-1867), a founder, which has organized the first in Warsaw electroplating laboratory: using electroplating method, the layer of silver or gold was applied onto the plates and dishes made of imperfect metals. The heirs have kept the name of the company, the company-s shops and warehouses were open in the large cities of the Russian Empire, the company-s products (the goods made of German silver and white metal as well as the goods made of silver and applied silver and so on) were advertised constantly. However, at the beginning of the twentieth century the so-called Warsaw silver has gone out of fashion and was considered as a sign of nasty taste and Philistine pretence for luxury.top




Question: What is the way to deliver goods and how is the payment made? What do C.O.D. (cash on delivery) conditions mean?
Answer:
The goods are delivered via the post-office to the address you have specified.
The carriage charge within the bounds of Ukraine (percentage of sum total of the order) is as follows:
- carriage charge under C.O.D. conditions is 6 to 12%;
- carriage charge under advance payment conditions via the office of the nearest bank (not only the SBERBANK (the saving-bank)) is 4 to 8%;
- carriage charge under Express Delivery conditions (mail service of EMS) is 8 to 28%.
The payment being made via the bank (when paying in cash), such a bank service is extra paid at the rate of 1 to 2%.
Only the mail rates that depend upon the weight of the parcel and its value are included into the carriage charge.
Since 2003 the goods are delivered by mail to the members of Commonwealth of Independent States.
C.O.D. (cash on delivery) conditions are the way of payment under which an item of mail (a parcel, a printed matter) is given to the Addressee after accomplishment of payment of the value to have been specified by the Sender.top




Question: I am new to bartending and I would like to know which utensils I need to do my job well?
Answer:
Of course you don-t have to be a professional bartender to be able to mix and make original cocktails v given that you have a set of necessary utensils. Most likely you already have some of the items mentioned below and you may substitute some of the others with regular kitchen accessories. All utensils need to be functional and easily cleanable. Items made of stainless steel and glass are best for the bar.

Shaker is an indispensable item of the bar. First of all, it is used for mixing components, which are not easily combined, for example egg yolk, syrup, fruit juice and cream. Three types of shakers are available for sale. Standard three-piece shaker consists of glass, lid and stationery strainer, which holds up pieces of ice and fruit. The drawback of this shaker is that the strainer is very difficult to clean and the liquid is filtered very slowly.

Boston two-piece shaker includes a large stainless steel glass and a smaller lead crystal glass. It is convenient to use the crystal glass for preliminary mixing. Professionals generally prefer two-piece shakers, where both parts are made of stainless steel or silver, because it shuts tighter than the Boston shaker. You will need a mixing glass for all drinks, which require mixing rather than shaking. First of all, it means transparent cocktails, consisting of components which are easily combined.
The mixing glass has to hold approximately 1 liter (it-s enough for 3-4 cocktails).

Bar mixing spoon is used to mix ingredients in the mixing glass. It also serves as a measuring spoon.
One bar spoon (bsp. in most recipes), like a teaspoon, holds 5 grams or 5 ml of liquid. Bar spoon with a 15 cm handle is generally made of stainless steel or silver. As a rule, the tip of the handle has a muddler, which can be used to pound fruit, fresh mint or sugar. Bar spoons with twisted handles in the form of a cocktail straw are attractive as well as practical.
Bar whisk or stir is also very useful when it comes to mixing cocktail ingredients, especially when you need to remove extra carbon dioxide from such drinks as champagne.
Bar strainer is a round membrane made of stainless steel with a spiral-like edge, which fits the shaker or a mixing glass perfectly. You cannot do without a strainer when you need to remove pieces of ice, fruit or seeds from the drink while pouring it into a glass for guests. As a last resort you can substitute a tea strainer for the bar strainer.

A truly indispensable item in a bar is a jigger because in preparing all cocktails it is important to strictly keep to the required volume of ingredients. A jigger is generally made of stainless steel and has a measure for 20 ml on one side and for 40 ml on the other (sometimes for 50 ml). A jigger can be substituted with a vodka shot glass of exactly 20 ml.

A very helpful item (but not a required one) is an electric mixer (e.g. Hamilton Beach mixer). This three-speed appliance is suitable for preparing cocktails containing ingredients which don-t mix well (first of all milk, cream, fruit and eggs).
To mix fruit and cream or to prepare soft drinks, frappes or milk shakes, you will need a multi-speed blender. A kitchen multi-purpose unit or other mixing device can be used for this purpose.

You will need an ice bucket for keeping ice in it for a period of time. Ice buckets come in different sizes and are made from a variety of materials. The most practical and convenient are the ice buckets with double plastic walls and thermal lid. The ice is removed from the ice bucket with tongs or scoop.
You will need a manual or electric ice crusher only if you frequently prepare cocktails for guests.

You will be able to prepare fresh fruit juices with the help of juicer or juice squeezer. (If you extract juice with an electric juicer, the juice will contain crushed peel and seeds).
Many long drinks contain seltzer, which is best poured out a siphon. You will need to fill the siphon with pure tap or table water (non-carbonated) of neutral taste, and insert the carbon dioxide cartridge. Another useful bar accessory is the bar tongs, which you can always use to uncork a tightly sealed bottle of champagne. Bottles with bitter or spritz-bottles have cast corks and contain liquids which are used only in meager quantities (dashes).

You will probably find accessories listed below and obligatory for the bar (things like lemon juice squeezer or nutmeg grater) in your kitchen.
A cutting board (the kind that has a margin for liquid is best), a bar knife with a serrated blade and two sword sticks to string pieces of fruit as well as a zester for making thin strips of citrus zest - are most likely to be found in your kitchen. A bowl for pieces of fruit and a control pourer, which can be inserted into any bottle for easier measuring are a must. It-s understood that you will need a can opener, a bottle opener and a corkscrew. It-s also useful to have a bucket for chilling champagne and wine.

You will need cocktail sword sticks to string olives, cherries, baby onions or other decorations. You may also consider purchasing bright cocktail straws of various colors, length and diameter. They should not be too thin, otherwise the opening of the straw may become clogged with pieces of ice or fruit. Stirrers (swizzle-sticks) of various colors and forms are a very good decoration for long drinks.

So, let-s summarize:

  1. Shaker;
  2. Mixing Glass;
  3. Bar Spoon;
  4. Wooden Muddler (Champagne Muddler);
  5. Bar Strainer (Strainer);
  6. Jigger;
  7. Electric Mixer;
  8. Electric Blender;
  9. Juicer;
  10. Ice Scoop;
  11. Siphon;
  12. Champagne Bucket;
  13. Pour Master;
  14. Ice Tongs;
  15. Spoon;
  16. Bar Tongs;
  17. Bowl;
  18. Cutting Board;
  19. Lemon Juice Squeezer;
  20. Nutmeg/Chocolate Grater;
  21. Wine Bucket;
  22. Cocktail Straws;
  23. Sword Picks;
  24. Swizzle Sticks;
  25. Bottle Opener;
  26. Bar Knife;
  27. Control Pourer;
  28. Cork Screw;
  29. Can Opener;
  30. Zester;
  31. Melon Baller.
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      Question: Question: Who or what is a taster?
      Answer:
      A taster is a person, who by virtue of his job has to taste wine or other alcoholic beverages every day, without week-ends or holidays throughout his life. Sometimes he has to taste 20 - 50 samples per day, during a wine tasting session. top




      Question: I want to open a cafe that will accommodate 20 at a time, what table flatware do I need to purchase and in what quantities?
      Answer:
      Standards for equipping restaurants, cafeterias and cafes with flatware are as follows:

Item
Quantity per seating
Restaurant Cafe Cafeteria
Entree Fork
2,0
2,5
3,0
Fish Fork
1,0
0,5
Appetizer Fork
2,0
1,5
Cake Fork
0,5
0,3
Lemon Fork
1,0
1,0
Fork with Release
0,1
0,1
Soup Spoon
2,5
2,5
3,5
Teaspoon
2,5
2,5
3,0
Dessert Spoon
0,5
1,5
Jam Spoon
0,2
0,2
Demitasse Spoon
1,5
2,0
Ladle
0,2
0,1
0,5
Cocktail Spoon
0,2
0,2
Ice Cream Spoon
0,2
0,4
Mustard Spoon
0,3
0,3
0,3
Salt Spoon
0,3
0,3
0,3
Pastry Server
0,3
0,2
0,2
Sardine Server
0,2
0,2
Caviar Server
0,2
Pate Server
0,2
0,2
Entree Knife
2,0
2,0
2,0
Appetizer Knife
2,0
1,5
Fruit Knife
0,5
0,3
Lemon Knife
0,2
0,2
Butter Knife
0,2
Cheese Cleaver
0,2
0,1
Waiter Set
0,12
0,12
Server for Fish Dishes
0,3
0,02
Spice Shakers
0,5
0,5
Salad Set (Fork and Spoon)
0,3
Sugar Tongs
0,05
0,05
Ice Tongs
0,1
0,1
Pastry Tongs
0,3
0,1
Nut Tongs
0,1
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Question: I am a customer from Kiev, and I would like to find out whether flatware with partial or full coating is practical?
Answer:
Flatware is made of stainless steel covered with a durable decorative titanium-nitride coating (certified by the Ministry of Health of Ukraine) by using the vacuum-plasma spraying technology. The decorative coating doesn-t oxidize, wash off or darken when used. When taking care of flatware, any kind of non-abrasive dish detergents certified by the Ministry of Health of Ukraine can be used.top




 
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