Wasu lokuta yana da wuya a fahimci nau'in kayan aiki da kuma amfani da su, amma hakan yana buƙata ta hanyar cin abinci ta tebur. Ɗauki furancin dole ko wuka mai sauqi qwarai - kawai ka motsa daga kayan waƙoƙi ga waɗanda suke kusa da farantin, amma nau'i-nau'i iri-iri sukan sa ka yi tunani. Kuma ba zaku bazuwa gilashin gilashin giya don gilashin giya da gilashi don ja, za mu gaya muku game da "gilashin tebur" da kuma aikace-aikacen da ya dace ba.
Gilashin tabarau da amfani da su
To, menene gilashin? Kalmar "gilashin" yana da rikicewa kuma ya haɗa da: gilashin giya, shampagne da cocktails, maciji da tabarau. Bari muyi kokarin fahimtar wannan bambancin kuma, don tsabta, samar da bayanin misalin.
A ƙarƙashin lambar 1, 2, 3 sune tabarau na musamman don cocktails:
- 1 - gilashin martini, ana amfani dashi don yin hidima cikin cocktails ba tare da kankara ba;
- 2 - margarita, don wannan hadaddiyar giyar;
- 3 - gilashi don shaguna na wurare masu zafi.
Nau'in gilashin giya an gabatar da su a ƙarƙashin lambobi 4, 5, 6, 7:
- 4 - gilashin giya don giya mai ruwan inabi;
- 5 - gilashin giya don ruwan inabi yana tafe sama;
- 6 - gilashi don tashar jiragen ruwa;
- 7 - gilashi don sherry, vermouth ko giya mai ƙarfi.
An yi amfani da gilashin gine-gine mai nauyin sharamin "sauti", saboda siffarsa yana riƙe da carbon dioxide ya fi tsayi, saboda haka ne ruwan inabi mai tsayi ya fi tsayi ga carbonated. Gilashi-saucer don shampen a lambar 8 ana amfani dasu sau da yawa idan akwai wajibi ne don gina dala daga gilashin.
Idan kana so ka san ko wane irin gilashin da suke sha gurasar, to, a nan su ne - maciji. Wadannan tabarau suna da ƙananan kafafu kuma suna da karfi sosai. Bugu da ƙari, a cikin mahaukaci, sun kuma yi amfani da wutsiya da launi. Gilashin gilashi mai mahimmanci shine lamba 8 (a, tare da gilashi-saucer suna da kama da gaske, wannan shine dalilin da ya sa aka nuna aya daya a kan zane), da gilashin Armagnac shine lamba ta 9.
Abu na ƙarshe shi ne gilashin, wanda mabanbanta ya danganci abincin da ake amfani dasu. Gilashin giya don giya ya fi kusurwa (lamba 10), ba kamar gilashin gilashi na vodka ba a kan wani nau'i na bakin ciki a karkashin lambar 12. 11 - wani ma'auni wanda ya saba wa kuskuren yau da kullum, ba a tsara shi don 100 ml ba, kamar yadda yawanci yana da damar 40-60 ml. A cikin tabarau suna aiki da giya a cikin tsabta, ba tare da kankara ba, abin da ake kira cocktails-shots tsara don daya sip.
Don kada ku damu da nau'in jinsunan a lokacin bikin cin abinci, ku tuna cewa an shirya gilashin daga tsakiyar farantin zuwa ga kayan aiki a cikin wannan tsari: gilashi na shampagne, gilashin giya masu karfi (daya don ja, sannan daya ga fari), gilashi mai karfi abin sha giya, da kuma bayansa - gilashin ruwan ma'adinai.