Drink Preparation and Measurement Guide

Practice flashcards for beverage measurement standards, including syrup pumps, powder level scoops, and specific recipe rules for specialty drinks like Italian Sodas, RevUp Sodas, and Marbled Truffles.

Base + Syrup Rule

Use the regular amount of base and $\frac{1}{2}$ the amount of syrup. If more than 1 syrup is requested, divide them equally.

Multiple Bases Rule

If 2 bases are requested, DIVIDE THE BASES EQUALLY!

Marbled Truffle Recipe

Use the FULL amount of dark chocolate sauce + $\frac{1}{2}$ the regular amount of white chocolate powder and STIR WELL!

8 oz RevUp Soda

$1$ RevUp pump and $2$ syrup pumps.

12 oz Italian Soda Syrup Pumps

$6$ pumps.

16 oz Italian Soda Syrup Pumps

$8$ pumps.

20 oz Italian Soda Syrup Pumps

$10$ pumps.

24 oz Italian Soda Syrup Pumps

$12$ pumps.

32 oz Italian Soda Syrup Pumps

$16$ pumps.

16 oz RevUp Soda

$3$ RevUp pumps and $4$ syrup pumps.

20 oz RevUp Soda

$4$ RevUp pumps and $5$ syrup pumps.

24 oz RevUp Soda

$5$ RevUp pumps and $6$ syrup pumps.

32 oz RevUp Soda

$6$ RevUp pumps and $7$ syrup pumps.

Soda Liquid Level

Pour fizzy club soda to the middle of the GL logo.

12 oz White Chocolate Powder (hot)

$3$ level scoops.

16 oz White Chocolate Powder (hot)

$4$ level scoops.

32 oz White Chocolate Powder (hot)

$6$ level scoops.

12 oz Bottled Syrups (hot/cold)

$3$ pumps.

16 oz Bottled Syrups (hot/cold)

$4$ pumps.

24 oz Bottled Syrups (hot/cold)

$6$ pumps.

16 oz Hershey's (cold)

$1$ pump.

24 oz Hershey's (cold)

$2$ pumps.

32 oz Hershey's (cold)

$3$ pumps.

16 oz Dark Chocolate (hot/cold)

$1 \frac{1}{2}$ pumps.

24 oz Dark Chocolate (hot/cold)

$2$ pumps.

12 oz Caramel Sauce (hot)

$3/4$ pump.

12 oz Caramel Sauce (cold)

$1 \frac{1}{4}$ pumps.

16 oz SF WC/SF Chocolate/Horchata/Matcha/Spiced Chai Powder

$1 \frac{1}{2}$ level scoops.

20 oz Blk Scottie Chai (hot/cold)

$2$ scoops.

16 oz Hot Chocolate (hot)

$2$ scoops.

24 oz Chocolate Milk (cold)

$2 \frac{1}{2}$ scoops.