Bartending 1

Bartending
National Certificate II

2009
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Table of Contents
Laboratory Manual

1st Week : Clean Bar Areas

2nd Week : Operate Bar

3rd Week: Prepare and Mix Cocktails and Non alcoholic drinks

4th Week :Provide Wine Service

5th Week: Grand Practical

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1st Week:Clean Bar Areas

This unit deals with the knowledge, skills and attitudes required to provide general
assistance in maintaining cleanliness of bar area and related equipment. It reflects
the role of a “bartender” and/or a bar porter and may be part of the role of a bar
attendant.

HOUSEKEEPING SCHEDULE
A. Daily
1. Dusting of glass shelves
2. Application of shine up in the bar outlets
3. Collection of garbage

B. Weekly
1. Cleaning of outlet bar counter
2. Polishing of brass wall of outlet bar counter and brass shelves
3. Dusting of hanging wooden canopy at the outlet bar
4. Polishing of bar stool at Outlet bar counter

Sanitation:

Cleanliness is essential for two equally important reasons: customer appeal and
customer health. If you don’t meet the health department standards, you can be
fined or even lose your permit to operate. But most health regulations establish only
minimum standards for cleanliness and safety so your goal should be to exceed them.

A super clean bar is attractive, it has sparkling glassware, gleaming countertops, clean
ashtrays, and fresh looking garnishes, and everything neatly arranged. The under bar
should be in the same condition, with shiny clean stainless steel, bottles all in order, ice
bins full to the brim with fresh ice. Remember, it is all visible to customers, if not
directly, then in the mirror. Even though the under bar functions as the “kitchen area”
of the bar, in a real kitchen , the chef can make a mess and clean up later, since he or
she is working behind the scenes. The bartender has no such luxury. Train your
bartenders to start clean and work clean.
Maintaining Customer areas

This requires some careful judgements, so costumers don’t have to wait for
their orders:
 Use every free moment to collect glasses, empty ashtrays, etc.
 Make each journey worthwhile- if you take an order to customers, return with
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empty glasses from nearby tables.
 Work as a team with you colleagues behind the bar, so that one person is not
left with the less pleasant jobs to do

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 Let colleagues know what you are doing, so that everyone is not away from the
bar clearing tables at the same time.

Be sensitive to signs of trouble among groups of people, drug dealings, or under-age

drinking. Tell your manager about these as soon as possible.

Maintaining service areas

Less busy moments during service give you the chance to:

 Tidy the bar counter- emptying ashtrays, collecting glasses, wiping the
surface, changing drip mats, etc.
 Put away empty bottles- returnable bottles separate from other bottles in a
skip or container
 Dispose of rubbish- broken glass should go in the bin or a container kept
specifically for that purpose.
 Wash and put away glasses- keeping up with the flow of dirty glasses
reduces the risk of running out of a particular glass, or finding that glasses are
still warm after coming out of the glass washer.
 Restock shelves, etc. - on cold shelves and in refrigerated cabinets, put the
new stock to the back, so that it has time to get chilled and stock is properly
rotated.
 Replace bottles of spirits-remove from the stand, change the spirit measure
to a full bottle and replace on the stand.
 Replace bottles of spirits- remove from the stand, change the spirit measure
to a full bottle and replace on the stand.
 Prepare more accompaniments-refill ice buckets and water jugs, slice extra
lemon, etc.
 Clean service equipment- wipe trays, wash thimble measures, empty and
clean drip trays.

Washing and Handling Glassware and utensils

Glassware and utensils should be washed as soon as possible after use; dirty glasses
are breeding grounds. As part of their initial training, all your service personnel
should be coached about how to handle glassware. The fingers should never touch
the inside of a glass, even if its empty, no matter whether it is clean or dirty.
Sanitation should be a way of life. If this is to be true in your enterprise, your own
attitude, plus the training you give, must set the tone.

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2nd Week:Operate Bar

This unit covers the skills and knowledge required to carry out bar
operations. It includes preparing bar for service, taking drink orders, serving
drinks, closing the bar and dealing with intoxicated persons.

BAR PERSONNEL AND THEIR RESPONSIBILITIES

1. Bar manager- in charge of the overall operation of the bar.

2. Bar Captain/ Supervisor- is in charge of monitoring the staff and the
operation.
3. Bartender- in charge of preparing and pouring/serving the drinks of the guests.
4. Barista- in charge of preparing coffee beverages in a coffee shop. Barista is the
Italian term for bartender.
5. Bar Back- assists the bartender in the maintenance of cleanliness and the
preparations in the bar. Also known as bar helper, bar boy/girl.
6. Bar server- is in charge of serving the drinks and foods of table guest.
7. Wine Steward/ Sommelier- in charge of suggesting, selling, and serving the
wines to the guests.
8. Bar Receptionist- in charge of receiving and entertaining the guests.
9. Cashier- in charge of receiving payments of the guest.

BARTENDER JOB DESCRIPTION

a. Before opening a bar

 Get the keys and sign the logbook for reference later on if there is something
wrong that happened.
 Clean bar counters, tables, and chairs and service area in spotless condition
 Clean ashtray, and spaced properly on counters and tables with tent card
beside.
 Bar tools are cleaned and placed in proper areas.
 Ice bins are cleaned and filled up, the same with bar sinks.
 Be sure a bottles displayed on the mirror at the back of the bar are wiped
clean
 Empty bottles are removed from the underbar.
 Waste receptacles are emptied and cleaned, contents are disposed properly.
 Juice containers are cleaned and filled.
 Supply of linens or cocktail napkins, coaster and matches or stirrers is in
proper display area.
 Fruits and garnishes are prepared for the day for fact service. 58
 Bulbs are checked and extra must be on hand to change defective ones.
 During daytime lights must be adjusted.

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 Ten to fifteen minutes prior to the opening, everything must be ready and in
proper place.
 To insure nothing is left unattended. General inspection should be done.

Getting Customer and Services Areas Ready

You may need to:
 Check the temperature of cold shelves, chilling cabinets and refrigerators
 Check that drip trays under dispense taps are in position, empty and clean
 Put out drip mats and /or coasters on the bar counter and tables
 Polish and put away glasses
 Returns ashtrays to tables and the bar counter in the correct position
 Clean and polish the bar counter fittings-founts become sticky with use
 Put out thimble measures, pourers, cork screws, knives, chopping boards, ice
tongs, cocktail shakers, and similar items of bar equipment.
 Fill dishes with crips, nuts, olives, and similar bar snacks when these are
provided free
 Switch on display lights for beer founts, drink cabinets and shelves.
 Turn on the glass washer
 Adjust the ventilation and heating, turn on lights in customer areas, the
toilets, entrance, etc. for vending and amusement machines, and turn on the
sound system and cash tills.
 Put tables and chairs in position-special arrangements may be required for
competition nights, when there is entertainment, and if the weather is
suitable, for sitting in the garden.

Before closing the bar:

Always make sure you leave the bar clean and tidy, ready for the next session. At the
end of the session, remember to:
 Re-stock shelves and drink cabinets
 Wash and put away glasses
 Collect and wash ashtrays, first empting the contents into a fire-proof container
 Put away lemons, cherries, etc.
 Empty water jugs and ice buckets
 Empty and wash drip trays
 Clean sinks
 Wipe back counters
 Sweep and mop the floor behind the bar
 Switch off amusement machines, display lights, etc.
 Tidy customer areas, and leave ready for cleaners
 Lights are turned off
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 Requisitions of supplies for the next day are prepared.
 Turn off the air conditioning unit
 Final security check is made

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 Return keys and sign the logbook for reference.

Security and Safety Checks

 Any broken glass disposed of correctly
 No cigarette ends on carpets, seating, etc. or in waste bins
 Cash tills empty and left open
 No one remaining in the toilets
 Windows and doors locked

Bartenders Responsibilities

a. Check Identification of the Guest

 If a persons looks below 30 year old , you should check his/her ID for proper
identification
 When checking an ID, ask the person to hand it to you. Some people show their
ID in their wallet, ask them to take it out. You have to touch the ID to find out
its authentication
 Make sure it is a valid ID. It should be a State ID or a Drivers License, a Passport
or a Military ID not students ID.
 Make sure you look at everything on the ID. Look for picture, date of birth,
height, weight, sex, hair and expiration date.

Use the F.E.A.R. Method

 F: Fell the identification for evidence of tampering
 E: Examine the information, such as: picture, date of birth, height, expiration
date, etc.
 A: Ask questions, such as birth date, zip code, address, etc.
 R: Return the identification card

b. Never Serve Minors

 Never serve minors and always check IDs for identification. In the United
States, a person has to be 21 years old to purchase alcoholic beverages.
Selling to a minor is a misdemeanour. In the Philippines the legal age in
serving alcoholic beverage is 18 years old.
c. What to look for?
 Physical Signs- lack of beard or underarm hair (boys), high or changing pitch
in voice (boys), lack of pelvic or breast development (girls), “baby Fat” not
consistent with obesity (both) 58
 Look at their Clothing- Clothes or/and accessories favored by young people,
grooming styles favored by young people.

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Behavioral Clues- Gathering in groups, preoccupation with how they appear

to others
 Easily embarrassed or humiliated.
d. Don’t serve Intoxicated People/ Guests
 In the U.S. it is illegal to serve alcohol to intoxicated people and to those
known to be alcoholics. If you intoxicate somebody and that persons gets
into an accident, you could get criminal charges and you might go to jail.
 In the Philippines there is no legal implication in serving intoxicated or intoxicating
guest. It is on the decision of the bartender when to stop serving the guests that
are intoxicated.
 Always look at everybody that comes to your bar. Check for signs of intoxication like
loss of coordination, slurred or irregular speech, violent or difficult behaviour and
disorientation.
e. Prevent Intoxication
 Preventing intoxication is a bartenders responsibility

F. Slowing down Someone’s drinking

 Remove empty glasses before replacing them with fresh drinks
 Serve water
 Avoid serving pitcher
 Do not pass the tables as often to avoid guest making orders
 Do not bring a drink for one person at another request
 Divert attention away drinking to dancing, pool, watching the TV screens, etc.
 Serve food high in protein and fat. They slow the absorption of alcohol
 Don’t serve high salt content foods. They increase thirst and customers desire for
more drinks.
G. Refuse Service to Intoxicated People
 If an intoxicated person comes to your bar and wants a drink, don’t serve
him/her. You have the right to refuse to service to any intoxicated person.
 Be non-judgemental and non-threatening. Say something like, I’m sorry. I’ve
serve you as much as I’m allowed or “I’m sorry, but if I serve you another drink, I
could lose my job.”
 Inform other bartenders not to serve that person.
 Never change your mind when you cut somebody off.

BARTENDER’S PREPARATION SERVICE

a. Personal Appearance

1. Body Cleanliness-take a warm cleansing bath daily. Use body deodorant daily and
change under garment frequently.
2. Posture- when standing and walking, hold the body erect with shoulders and head
back, chest up and abdomen flat.
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3. Skin- a good complexion is based on good health and require food, plenty of sleep
and regular exercise.
4. Hair- hair is clean, free from dandruff, odourless, and must be glossy in appearance

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5. Hands and Nails- wash hands and nails frequently and always before leaving the
restroom or before and after preparation.
6. Teeth-brush teeth carefully at least twice a day, in the morning and in the evening
7. Feet- keep the feet clean and toenails trimmed.
8. Shoes are attractive, carefully fitted, have plenty of toe room to take the foot in
motion Shoes-
9. Socks and Stockings-wear clean socks and stockings daily.
10. Uniform- Uniform must be well fit, not too loose or too tight, clean and well
pressed.
11. Jewellery- don’t wear jewellery with uniform except watch or wedding ring.
12. For women only- wear well fit garments for good appearance and health posture,
apply cosmetics moderately and neatly.

Hand washing steps:

1. Wet hands with warm water to melt the soap
2. Apply soap to produce lather.
3. Rub for 10-20 seconds to remove 80% of germs.
4. Rinse away germs
5. Dry hands with paper towel
6. Turn off tap with paper towel

Rules Bartenders should consider and apply:

 After serving drink, step backward or move away instead of listening to their
conversation unless directly addressed to you. It’s very unprofessional to participate in
guest conversation unless you are asked to in a particular topic.

 Have a good memory for the faces, names and tastes of your regular guests and greet
them pleasantly from the time they arrive up the time they leave the place.

 Handle complaints courteously and do actions immediately.

 Never hurry a guest or that you are impatient to her/him.

 If you are to answer a telephone call at the bar do so quickly.

 Be cooperative and friendly with your co-employee.

 You are not a professional bartender unless you fill the glasses with the right amount or
height, and not have a drop of left over in your mixer.

 As soon as you finish preparing a drink, put the tools and bottle back in their proper
places no matter how busy you are.
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 Standard recipes must be followed to avoid inconsistencies of service. If you have
regular guest, learn his likes and dislikes.

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 When serving and mixing the glass on the top of the counter or on the rail with
showmanship

 Do not serve drinks in the glass that is newly emptied. Always use a new one.

Receiving Drink Deliveries

Drink stocks and bar equipment are high-value items. If mistakes go unnoticed at the
time of delivery, and your supplier is paid for items that were never received, the profits
are damaged. There is also a risk that poor checking systems encourage dishonesty-
then everyone is under suspicion and working relationships are harmed.

Preparing for deliveries

The people making the delivery want to get on their way again quickly. The unloading,
checking and moving to the cellar or storage area need to be done safely. You want to
be able to check each item properly, without risk of muddling new stock with old, or
stock that is waiting to be returned.

 Clear the delivery area of anything which is not needed

 Put returns and empties aside for collection, counted
 Collect trolleys, etc. to help with the moving of stock
 Check for safety risks and get these put right, e.g. burnt-out light bulbs replaced,
tripping or slipping hazards removed
 Have ready your record of what was ordered and any other documentation
needed.

During a Delivery, pay attention to:

 Keeping the area safe to move around in-so there is minimum risk of you or the
delivery crew falling, tripping or slipping
 Using the equipment that is provided, e.g. trolleys and lifts

Checking and signing for Deliveries

Even if you know the delivery staff well and find them reliable, it is your responsibility to
check the delivery. Most suppliers refuse to consider claims for missing or faulty items if 58
the problem is not identified at the time of delivery.
 If it is not provided, ask for the delivery note (sometimes this is the invoice)
 Check that the items listed agree with your record of what was ordered.

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 Tell your supplier immediately if the supplier has not delivered the quantity,
brand or size requested, so that a decision can be made on what items to
accept. Arrangements may have to be made urgently to get the correct stock.
 When you are satisfied that the delivery can proceed, check as each item is
unloaded that the quality is acceptable. Examine the date mark, packaging and
appearance of each item-that crates and boxes have the stated contents, bottles
are full, seals intact, fittings on kegs, casks and gas cylinders undamaged,
glasses not chipped, cracked or broken.
 Put aside any items which cannot be accepted, or which you are unsure about
and need to check with your manager.
 Count the number of each acceptable item, and tick off against the delivery note.
 If you get a different total for any item, recount the delivery. If there is still a
discrepancy, tell the delivery person. Usually he or she will check.
 When all is well, sign for the delivery. You will be given a copy of the signed
delivery note. Make sure this gets to your manager, the control office or
appropriate place without delay.

Dealing with problems

When items are not acceptable-wrong brand, size or a quantity or quality problem-the
delivery note has to be altered so that the supplier and the people paying the invoice in
your company know what has happened. Usually the delivery person will do this, make
a note of the reason, and sign against the changes. You can then add your signature
for the items which have been accepted.

Preparing customer and service area

Customers say cleanliness and comfort-along with the friendliness of the barstaff-are
their main reasons for liking a particular pub. To help your pub or bar create the right
impression-the impression that brings customers back-be ready to make that extra
effort.

Train yourself to notice what customer’s notice, to see things through their eyes. The
attention to small details really makes difference-chairs neatly arranged, ashtrays where
they should be and clean, curtains hanging tidily, pictures straight, etc.

Much of the cleaning-vacuuming carpets, polishing furniture, etc.- is probably done

before you come on duty. In your pre-opening preparations, you are checking that
everything is as it should be and making the final adjustments. You are also getting
ready what you need to serve customers orders.
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Stocking Up

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The stock is kept behind the bar, on the shelves and in the drink cabinets, to help you
serve orders quickly. It also tells customers what is available. A neatly arranged display,
making good use of colour and shape, looks good. It is also a way of promoting
particular drinks.

General Procedure for Stocking Up

1. Check the date mark on stock. Remove any items which have passed their best-
before or use-by date. Your manager will tell you what to do with them.
2. Place a new stock at the rear of shelves, and move old stock to the front.
Rotating stock like this reduces the risk of items getting beyond their date. It
also gives drinks a chance to reach the right serving temperature.
3. Position bottles and cans in neat rows, with the product label facing towards
customers. Wipe away any dust or dirt with a slightly damp cloth. Put aside to
return to the cellar any items which are damaged.
4. Check with your manager what should be done with nearly-empty bottle of
spirits, cordials and wine which is served by the glass.
5. Put away empty cases, boxes and cartons.

Preparing drink accompaniments

These fall into three groups, those that:
 Customers expect to be offered-ice and sliced lemon with a gin and tonic, ice
and water with whisky, Worcestershire sauce and freshly ground black pepper
with tomato juice, milk or cream and sugar with coffee, etc.
 Customers expect to be available if requested-ice with soft drinks, sliced lemon
or orange with mineral water, etc.
 Form part of the presentation of cocktails and other drinks- angostura bitters
with gin, twist of lemon rind with a martini, paper umbrellas, stirrers, sugar to
frost of the glass, cherries, fresh mint, olives, sliced lemon, orange and lime, etc.
 Check that you have adequate stock of the items that do not spoil-sugar, jars of
cherries, pre-sliced lemons, paper umbrellas, etc.
 Until you know the routine of your bar, ask your manager what fresh fruit should
be sliced in advance, and how much. It helps in the busy periods to have fruit
ready, but you waste time and fruit preparing too much, since at the end of
service any that has dried up will have to be thrown away.
 Do not put out too many buckets of ice at the beginning of service if the bar is
only busy later in the day. In hot weather, ice melts quite quickly. Try and match
the supply with the demand.

SERVING POLICY 58
1. Receiving guest
Service starts as the guest approach the outlets entrance. One basic policy we
should adopt is the way we received our invited guest at home. With a genuine

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smile, we should say, “Good evening Sir/Ma’am, May I suggest a chair or a seat
for you (bar counter). Once the guest sits, do not leave the guest; say “Will this
place be alright, Sir/Ma’am?
2. Taking Orders
In taking orders, the following pointers should always be observed:
 Pen and scratch pad should always be ready
 Ladies have a priority
 Stand close enough to the customer to be able to hear him.
 Repeat the orders to the guests.
 Before leaving the counter say,” Will be this all Sir/Ma’am? Thank You
3. Writing Orders on the guest check
 Do not forget to write down your code number, date, counter seat
number, number of persons on the corresponding blank on the guest
check or order taker slip.
 Write down the name of the items, and the quantity.
4. Placing Orders
 Give the guest check to cashier for validation of order slip and to the
bartender.
 Original copy to guest with the word “paid”, second copy to cashier and
third copy to the bartender.
5. Service Orders
 Smile when serving and talking to the guest
 Serve ladies first
 Always mention name of drinks served
 Always underline bottle of beers, glasses with coasters.
 Always carry and serve drinks in the bar tray
 All drinks with tonic water, asst. softdrink should be served with a slice of
lemon
 Brandy, cognac, and liqueur should be served with iced water on the side.
 Never serve beer with ice
 Served white wine chilled and red wine at room temperature
 Served drinks in tall glasses with straw
 Always remember to put garnish to all drinks
 Cocktail napkins to be provided for every guest.
6. Clearing/ Cleaning Counter
 Empty glasses, bottles should be taken away from the counter
immediately
 Soiled ashtrays, coaster should be changed with clean ones
 Used straw, empty cigarette package, and other items should be taken
away from the counter
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 Once a second drink is served, take out the first glass. If the glass is not
yet empty, wait for the guest to finish it.
 If there is a spillage on the table, be sure to try to wipe it with a clean
rug.
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7. Presenting the Guest Check

 Ensure that the guest check is the right one for the counter seat
 Ensure that all orders reflected on the guest check are items served to the
guest.
 Ensure that the prices are correct.
8. Settlement of the guest check
 All checks are to be settled in cash unless the guest is a credit cardholder
 Credit cards accepted are : Commercial cards, membership cards, silver
cards, gold cards and smart cards
 Guests, House guests, managers with authorization are allowed to sign for
their checks.
9. Bidding Goodbye
 Like our own guest at home, our clients, expects a warm goodbye. With a
smile we should say, “Thank You, Sir/Ma’am, please do visit us again,
hope you enjoyed your evening with us”.

1. Habits to be avoided while in the service area/ bar counter.
 Combing hair
 Chewing or eating something
 Sneezing, coughing and yawning carelessly
 Banging of glassware, equipments
 Putting hands inside the pocket
 Horse playing
 Daydreaming
 Group together
 Use of sigh language
 Using of index finger when pointing at something
 Listening and indulging in the conversation of guest
 Mentioning physical handicap of customers
 Leaning on the counter, walls, chillers, etc.
 Counting tips in front/in view of the customers
 Shouting, dancing or playing with the music

COCKTAIL GROUPINGS OF INGREDIENTS

Cocktail Compatibility Analysis

GROUP 1: FRUIT JUICES (Orange, lemon, and pineapple juice)

 In this group orange juice can be mixed with lemon juice to make it sourer.
However, orange juice should not be mixed to pineapple juice if possible. This
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group combines perfectly with group V and II. Not compatible to be combined to
group VII.
GROUP II: SYRUPS

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 Since this group are use to sweeten and flavour the mixtures it is useless to
employ two different sorts of syrups. This is also applies to a mixture of syrup
combined with liqueur of group VII.

GROUP III: EGGS and MILK and CREAM PRODUCTS

 This group is perfectly match for cognac, liqueur wine of the group IV, whisky of
group VI and rum of group VII.

GROUP IV: Wines and by products (Cognac, Brandy, Vermouth)

 Products in this group can be combined together, however the cognac should not
be mixed with vodka and whisky

GROUP V: Junifer Distillates (gin, genever)

 Distillates of liquor are perfect for citrus juices like orange, lemon lime. It is also
good to with products of group IV but combination with cognac must be avoided.
Mixing with egg and milk together with whisky of group VI and rum of group VII
should be avoided.

GROUP VI: Cereal DISTILLATES (whisky, whiskey, Vodka, Akvavit)

 Products on this group can not be combined together. Whisky is good with
vermouth, vodka is good with group I and II. Not suitable to group V and VII.

GROUP VII: Plant and Fruit Distillates (Rum, Calvados, Tequila)

 This group is a perfect match for group IV,II, and III.

BEVERAGE STOCK
Soft drinks Fruit Juices Mixer
Assorted water Beers Whisky
Whiskey Brandy Cognac
Rum Vodka Gin
Aperitifs Liqueur House Wine

CONDIMENTS/ GARNISHES:
Salt Worcestershire Cocktail Onion
Orange Fruit Pineapple Fruit Celery
Pepper American Lemon Green Olive
Angostura Bitter Mango (ripe/green ) Refined Sugar
Tabasco Red Cherries Apple Fruit

Guest Supplies and Accessories: 58

 Cocktail napkin cocktail coaster Cocktail Stirrers
 Fancy Toothpicks Toothpicks Tent Cards
 Cocktail Fruit picks Drink Lists

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Special Promotion: DRINK OF THE MONTH

FORMS to Be Used in Bar

1. Bad Stock Disposal Report form
2. Breakage and losses Report form
3. Inter-bar transfer form
4. Full bottle sales form
5. Beverage form
6. Perishable form
7. Purchase form
8. Requisition of tableware form
9. Maintenance order form
10.General supplies form

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3rw Week: Prepare and Mix Cocktails and non

Alcoholic Drinks
The unit deals with the knowledge and skills required to prepare and mix
different types of cocktails and non alcoholic drinks. It includes preparing
and mixing a variety of cocktails and non alcoholic drinks, using, cleaning
and maintaining tools, equipment and machineries for mixing drinks.

The Bar Itself

The elements in determining the placement, size, and shape of a bar:

 The element of décor
 The element of function

Parts of the bar

a. The front bar- the customer’s area where customers order their drinks and
where orders are served.

A. Parts of the front bar:

1. Bar table
2. Rail
3. Bar die
4. Glass rack
5. Arm rest
6. Foot rest
7. Pick up Station

B. The back bar

Functions:
1. For Storage
2. For display 58

C. The under bar- The heart of the entire beverage operation.

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Parts of the under bar:

1. Pouring Station
2. Speed Rail
3. Ice Bin
4. Bottle wells
5. Hand Sink
6. Drain Board
7. Glass Sink
D.Under bar and back bar equipment
1. Back bar refrigerator- is use to store perishable ingredients and different
types of bottled and canned beers.
2. Blender- is use to grind, puree and refine ingredients.
3. Bottle wells- located beside the ice bin for chilling bottle of drinks or juices
4. Coffee siphon- used in preparing brewed coffee
5. Draft beer direct dispensing line- is used to dispense draft beers.
6. Drain boards- is use to air dry the glasses.
7. Electric mixer- is use for blending and mixing solid ingredients
8. Electronic Cash register- is use to record and store cash transactions
9. Electronic dispensing system-use dispense ingredients automatically, faster
and efficient.
10.Espresso machine- is use for producing espresso coffee.
11.Frozen drink dispenser- is use to prepare and dispense frozen drinks
12.Glass brush- is use to clean glassware particularly tall glasses
13.Glass froster- is use to chill the glasses before serving
14.Glass sink- is use to wash, rinse and sanitize glasses.
15.Glass washer- is a machine operated washer to clean glasses faster and in
large quantity.
16.Hand guns- is use for dispensing soft drinks and mixes
17.Hand sink- is use to wash before and after preparing
18. Ice bin- is used for storing ice
19.Ice crusher- is use for crushing ice faster and in large volume
20.Ice flakers- is use to produce ice flakes or fine crushed ice
21.Ice machine- is a machine that freezes water to make ice cubes. It is also
called ice maker.
22.Juicer- is use to extract juices.
23.Keg coolers- are use to store and chill keg or draft beers.
24.Waste dump- is use to store waste, waste must be segregated.
25.Wine/liquor dispenser- is use to dispense liquors in specific quantity.

Consideration in purchasing equipment 58

Look for quality:

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1. Survival
2. Function
3. Appearance
4. Ease of car
Bar Tools

A. Tools for mixing, pouring and garnishing drinks

1. Bar caddy- is use in storing bar supplies and decoration
2. Bar knife- is use to pick ingredients and in cutting and slicing
3. Bar spoon- This is a long tangled spoon with a twisted shaft and flat end is
used for crushing sugar and mint in certain drinks.
4. Bar Strainer- There are many types of strainer, the most popular being the
Hawthorn, This is a flat, spoon like utensil with a spring coil around its head. It is
used in conjunction with the cocktail shaker and mixing glass, to hold back the
ice after the drink has been prepared. It is used for straining drinks after mixing.
5. Cocktail Shaker-This is the ideal utensils for mixing ingredients that stirring will
not normally blend property. There are two basic type of cocktail shakers. The
Boston and the Standard.
BOSTON SHAKER- Consisting of two cones, this shaker is perhaps
the one most favoured by professionals as it can be used quickly
and strained with the Hawthorne strainer. Some have one cone
made of glass the other stainless steel, others consists of two
cones of silver plate, one cone overlaps the other..
STANDARD SHAKER- This three piece utensils is usually made
entirely of stainless steel or silver plate. It has a cone shaped base
and a dumpy top with built in strainer and fitted cap.
6. Cutting board- is use to cut fruit slices and garnishes.
7. Lemon squeezer- Plastic or metal material, to extract the juice by turning
manually. In the lower part it has a strainer to separate the seeds.
8. Funnel- is use to transfer contents from one container to another container.
9. Garnishing Caddy/tray- is use in storing garnishes for easy access.
10. Glass rimmer- is use to rim or frost the rim of the glass with sugar or salt.
11.Ice pick- To crush block ice into smaller pieces.
12. Ice scoop/ shovel- is used for picking up ice in large quantity
13. Ice Tongs- to grab iced cubes
14.Jiggers- is use for measuring ingredients in preparing and serving drinks or
cocktails
15.Liquid measuring cup- is use to measure liquid ingredients in large quantity
16.Measuring spoon- is use for measuring liquid and powdered ingredients
17.Mixing glass- is use for mixing cocktails by stirring
18.Muddler- is use to press or muddle ingredients to extract flavour and aroma. 58
19.Nutmeg grater- is use in grating nutmeg.
20.Pourers- is use to control/ regulate the flow of drinks during pouring.
21.Zester/router/ stripper- is use in stripping skin of fruits for garnishing

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Tools for serving Drinks

1. Bottle and can opener- are used to open bottle or cans

2. Coasters- An underliner of almost 10 cm. diameter, in various materials, to be
put under glasses and bottles to protect surface of tables and avoid
condensation marks of cold drinks
3. Cork Screw- Also waiter knife. Looks like a pocket knife with a cork screw on
one end and a small knife at the other end. The other type is shaped like a T-
bar.
4. Folio or tip tray- is use to collect payments from the guests.
5. Ice bucket- This is used to store ice cubes. It has a handle, a cover with knob
and a content of ½ liter
6. Picks- is used for picking garnishes to be place in the drink.
7. Round tray- is use to serve drinks to table guests
8. Stirrer- To stir the drinks, made from plastic with a knob, approx.16 cm shaft
and the handle which carries usually the logo of the establishment.
9. Wine Bucket- is use to chill and maintaining the coldness of the wines serve to the
guests.

Glassware
Four Basic Styles of Glassware

1. Tumbler- is a flat bottomed glass that is basically a bowl with out a stem
2. Footed Glass is the style of glass which the bowl sits directly with the base

3. Stemware- a glasses with three main features

4. Mug- is thick glass with ear or handle used mostly for serving beers or some
hot beverages.

Tumblers types:

1. Collins: For long cool drinks, fizzes and fresh fruit juices, (fruit Punch, Tom
Collins, Weng-Weng, Singapore Sling, Pinacolada, Tequila Sunrise
2. Granite glass-is use to serve specialty cocktails. 58
3. High ball glass- For juices, softdrinks, and spirits mixed with water, tonic, soda,
ginger ale, or juice and other cocktails.
4. Juice glass- for juice at breakfast buffet

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5. Old Fashioned Glass- For “ for on the rocks” drinks, straight up spirits i.e. gin,
vodka, rum, scotch
6. Pilsner glass- for pilsner beer
7. Pint glass- is use to serve beer in large bottle or quantity
8. Rocks/ Scotch glass- is use to serve whisky on the rocks
9. Shooters glass- is use serve shooters drink
10.Shot glass- is use to serve straight up or shot drinks
11.Vodka Chimney-is use to serve vodka with out ice.
12.Vodka Shooters-is use to serve vodka with out ice or chilled vodka.
13.Wheat beer glass- is use to serve wheat beer.
14.Wine Decanter- is use to store wines before serving
15.Yard glass- is use to serve beer in large quantity
16.Zombie glass- is use to serve zombie cocktail in particular and other specialty
drink.

Footed Ware/ Glass:

1. Banquet Goblet- For serving ice water

2. Brandy inhaler- For mixing cocktail drinks of more than one
order. For special promo or tropical drinks good for two persons.
i.e. “Love Birds cocktail
3. Brandy Snifter- For brandy, Cognac and Armagnac, Fine
Champagne like Hennessy XO and Remy Martin XO.
4. Cordial glass- is use to serve cordials or liqueurs and rainbow
cocktails.
5. Dutch brandy glass-is use to warm brandy before drinking
6. Footed high ball-is use to serve juices, softdrinks, tea and other
cocktails.
7. Footed Pilsner glass- is use to serve beer in can or in bottle
8. Footed rock glass- is use to drinks on the rocks
9. Frappe glass-is use to serve frappe
10. Irish Coffee glass-For orders of Irish Coffee, also Ruedesheime
Coffee
11. Parfait glass- For Pousse-café, is use to serve ice dessert
12. Squall/hurricane glass- is use to serve specialty cocktails
13. Wine goblet- is use to serve cocktails in large quantity.

Stemware 58

1. California Cocktail- is use to serve specialty cocktails

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2. Champagne Sacer- is use to serve champagne and other sparkling, for fast
drinker.
3. Champagne Tulip- is use to serve champagne and other sparkling, for slow
drinker
4. Chardonnay wine glass- is use to serve chardonnay wine
5. Cocktail glass- is use to serve martini cocktails or other cocktail drinks.
6. Champagne Flute- For serving Champagnes only
7. Ice wine glass- is use to serve ice wines
8. Margarita glass-is use to serve margarita cocktail in particular and other
cocktail drinks
9. Merlot wine glass- is use to serve merlt wines
10.Pinot noi wine glass- is use to serve pinot noi wines
11.Poco Grande- For special house receptions and other fancy drinks, use to serve
pina colada and other specialty drinks
12.Red wine glass- Also burgundy glass, for serving red wine in general, burgundy
in particular
13.Sherry glass- For serving Port or Sherry
14.White Wine Glass- For serving white wines in general

Beer Mug:

1. Beer schooner- is use to serve draft beers in large quantity

2. Beer mug- is use to serve draft beers.

Other bar Tools and glassware:

 Bordeux glass-also claret glass. For serving specifically Bordeaux wines

 Caraffe- for sodas and floats
 Champagne Saucer- For serving Champagnes (gin or vodka gimlet,
brandy alexander, daiquiris, pink lady, crimson kiss, million dollar)
 Cocktail/ Martini Glass- Martini, Manhattan, Rob Roy, Grasshopper,
Pink Gin, Kir, Gin sling,Rusty Nail, Gibson,Side Car, Negroni, Princess Pride
 Cocktail Mixer- Purposely for mixing cocktails.
 Coupette glass- For Champagne cocktail, Margaritas, Vermouths
 Decanter Glass- Serving aid for wines or whiskies.
 Double Old Fashioned Glass- For Triple or more orders of straight up
or “on the rocks” liquors or spirits.
 Hock glass- For Rhein and Moselle wines specifically

 Liqueur/ Cordial glass- For cordial straight –up (Rainbow 58

cocktail,Angels’s kiss, Mexican Flag, Liqueur and Angel’s delight)

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 Beer Warmer- A metal container of about 16 cm. high to be filled with

hot water and put into a beer mug to warm up beer for sensitive
customers.
 Bottle Stopper- A metal or plastic device which seals the top of the
bottle and thereby prevents the contents from loosing sparkle and alcohol.
 Dash Bottle- A small belly shaped bottle with a cork and integrated
pourer, used to keep bitters.
 Lemon Grater- to grate the peel of lemon and oranges for aroma
flavouring purpose.
 Mixing glass- This is like a jug without a handle.It is used for mixing
clear drinks which do not contain juices or cream.
 Punch Bowl- Content is usually 5 liters, available in metal or glass, for
preparation of various punches. Goes together with a ladle of about 38
cm. and a set of punch glass.
 Snack Bowls- Usually made from wood to offer chips, peanuts and other
crackers.
 Stick (Fruitpick)- Usually made from plastic, for decoration purposes
only, around 7 cm long, plus the handle.
 Strainer- There are many types of strainer, the most popular being the
Hawthorn, This is a flat, spoon like utensil with a spring coil around its head.
It is used in conjunction with the cocktail shaker and mixing glass, to hold
back the ice after the drink has been prepared.
 Pitcher- Aids in serving water and fruit juices.
 Poco Grande- For special house receptions and other fancy drinks.
 Punch Bowl- Container for punches
 Punch bowl cup- for serving punch
 Punch Bowl Ladle- Tool in serving punch into cups.
 Sherbet glass- For ice sherbets and desserts
 Soda Glass- For Sodas and Float
 Stemmed-BEER Goblet- Mostly used for Lagers and Pilsner
 Sundae Glass- For sundae and milk shakes
 Sweet wine glass- For sweet dessert wines.
 Wheat beer Glass- Exclusively for serving wheat beer.
 Whisky Sour Glass- For Whisky sour drinks, Rum or Brandy Sours
 Zombie glass- For Zombies in particular

Care of Glassware
 Handle glassware with care
 Do not wash glasses mixed with plates or spoons
 Never used it in scooping ice
58
 Throw chipped or broken glass
 Do not pour hot liquid with cold glasses
 Never stack glasses

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 Do not handle glass in all together

 Always handle glass by the stem.

BEVERAGES

Definition of Beverage
1. Beverage is any palatable liquid made from water, fruit vegetable and other
derivatives which is taken by meals or by itself. Water is the most common and
most readily available beverage.
2. Any liquid that is fit for drinking.
3. Is any potable liquid with or with out alcohol that may satisfy thirst or hunger, or
may even provides pleasure to the drinker.

Types of beverages:

There are two types of Beverages: NON-ALCOHOLIC and ALCOHOLIC BEVERAGES

1. Five (5) types of Non Alcoholic Beverages- Broader and more widely
consumed.
 Stimulants-include coffee, tea and chocolate
 Fruit and vegetables juices
 Milk and other dairy products
 Sodas and other pop (carbonated drinks)
 Water- Mineral and tap water
2. Three (3) types of Alcoholic Beverages consists of three kinds of alcoholic
beverages
 Beer
 Wines
 Liquors and other spirit (seven classified spirits): 58
1. As a cocktail or mixed drink
2. As a drink itself

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ALCOHOLIC BEVERAGES- a beverage can be considered alcoholic if it contains at

least .5% alcohol volume or 1 proof.

Categories and types:

1. Fermented alcoholic beverages
 Wines
 Beers
2. Distilled alcoholic beverages
 Spirits
 Liqueurs
3. Mixed alcoholic drinks or cocktails

BEER

Definition:

Is a type of alcoholic beverage made by brewing and fermenting malted cereal grains.

Beer Making Process

1. Malting
 Steeping- the process of soaking the grains in water prior to germinating
 Germinating- the soaked grains will be allowed to sprout
 Kilning- the process of drying and roasting the grains before milling.
2. Milling- The process of grinding the malted barley or grains.
3. Mashing- is the manipulation of the temperature of a mixture of water and a
starch source (known as mash) in order to convert starches to fermentable
sugars.
4. Sparging or Lautering- the extraction of the fermentable liquid, known as
wort, from the mash. During sparging the mash is in a vessel known as a lauter-
tun, which has a porous barrier through which only wort but not grain can pass.
5. Boiling and Brewing- Boiling is sterilizing the wort and increases the
concentration of sugar in the wort. In brewing hops are added during boiling of
wort in order to extract bitterness, flavour and aroma.
6. Fermentation- the yeast breakdown sugars into alcohol and carbon dioxide.
 In this stage, the wort becomes beer 58
 Fermentation may take a week to months depending on the type of yeast
and strength of the beer to produce/.

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TYPES OF FERMENTATION PROCESS:

1. Top Fermentation- The yeast residues float at the top of fermented
beer after fermentation. Usually done in higher or warm temperature,
used to produce ales.
2. Bottom/Cold Fermentation- After the fermentation the yeasts settles
down at the bottom of fermentation tank. Usually this is done in
controlled lower temperature. This type of fermentation is used in
producing lager beers. The common type of beer in the Philippines.
7. Maturation- the fermented beer will be allowed to rest to mellow its taste.
8. Filtration/ Clarifying- the process of removing the sediments that has
developed during fermentation
9. Packaging/ bottling/canning- beer will now be placed in its final container
for delivery and consumption.
10.Pasteurization- the process of heating the beer in order to prolong the shelf
life of the beer.

Beer INGREDIENTS

The basic ingredients of beer are:

1. Water
2. Cereal grains:malted barley
3. Hops
4. Yeast
5. Secondary starch source :adjuncts
a. Corn
b. Wheat
c. Rice
d. Oats
e. Rye
6. Flavorings
a. Sugar/ honey
b. Herbs and spices
7. Clarifying Agents
a. Example: gelatin, polyclar, Irish moss, etc.

BEERS TYPES:

(LAGER, PILSNER or PILSENER or PILS, ALE, BOCK or BOCKBIER and STOUT)

58
All beer is brewed. Although the main ingredients are similar-malt (produced from
barley, and sometimes other cereals), sugar, hops and water-the flavour, colour and
alcohol content vary widely. Beer is produced by fermenting and aging a mash of

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malted cereal grain hops. The wide variety of beers is due to variations in the
fermenting process and alternations in the proportion of cereal and hop ingredients.
There are differences too in the way they are packaged for sale and the serving
temperature.

1. Lager beer- a light dry pale, heavily carbonated beer with an alcoholic content
of between 3 and 4.5%. Any beer made by bottom-fermentation. It is usually
golden in color but sometimes can be dark. Lager requires a longer, colder
fermentation than ale (which is a top fermenting beer), and uses a different
species of yeast which tolerates cold temperature well. The result of the cold
fermentation is a lighter, crisper, smoother beer.

2. Pilsner or Pilsener or Pils beer- Originally developed in Czeschoslovakia, is

now a term loosely applied to many dry, gold colored beers with an alcoholic
content of 4-5%. A general name for pale, golden-hued, highly hopped bottom
fermented beers.
3. Ale- An English style of beer with a heavier flavour and a copper color. The
alcoholic content of varies from 2.5to 5.5%. The English language term for a
beer made with top fermenting yeast, which generally gives the beer fruitiness.
4. Bock or Bockbier- A German product now made also in the United States is
dark brown in colour and has an alcohol content of around 6%. Formerly, it was
available only during the Lenten season and was prized as the heavy, rich,
sediments-filled beer that was first drawn off when the vats were tapped in early
spring. The German word for strong, denoting a strong beer brewed from barley
malt.
5. Stout- An example is a bitter stout, The Irish version with an alcoholic content
between 4 and 7%. Traditionally the national drink of Ireland, it is generally
served at room temperature. The darkest of beers, a stout is top fermented and
differentiated from regular ale by its brown-black color, Chocolate coffee flavours
and fuller body.

LIGHT BEERS- recently developed in the United States is lower in Calories and
alcoholic content (2.3 to 4%) than lager or pilsner. Most Americans, incidentally, prefer
their beer well chilled.vLess in calories and flavour.

The term draught beer is used in general way to cover all types of beer which come
from the brewery in casks or kegs, or in bulk tankards from which they are pumped into
tanks in the pub’s cellar. Pipes connect these to the dispense points at the bar counter.

Cask Conditioned beers- called real ales by many customers-complete their maturing 58
in the cask. Before they leave the brewery, finings are added so the various solids settle
at the bottom of the cask after positioning in the pub cellar, leaving the beer ‘bright’

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(i.e. clear). As the beer is living (i.e. not pasteurised), it must be kept at the right
temperature and not for too long.

Keg beers- come from the brewery ready to drink. There is no sediment. Some are
pasteurised. Customers usually ask for the type of beer, e.g. bitter, export, premium or
special ales.

Most bottled beers are produced in a similar way to keg beers, and keep well. Some
mature in the bottle. They are a good way of adding to the range of draught beers,
providing premium bitters and lagers, high in alcohol and imported beers.

Canned beers- are easy to handle at bars serving outdoor events. Also the indoor
occasions when it is difficult to collect empties and breakages are both likely and
particularly dangerous. Some canned beers have a capsule of nitrogen in them (a
widget), which releases bubbles of gas into the can when it is first opened. This
simulates the slightly cloudy appearance (because of the many, tiny bubbles) of
draught beer.

Low alcohol beers are made to have similar taste and character to lager and ales. The
alcoholic strength is less than 1.2%. Some are made in the normal way, the alcohol
being reduced after fermentation. Others are specially brewed to have little alcohol.

Non alcoholic beers have the alcohol removed after fermentation (to less than 0.05%)

Serving Beers

Serving lagers

In general, beers from the lager branch of the family are ready for drinking when they
are sold. However, they will keep for at least six months, and some will be fine for a a
year or more.

SERVING AND POURING TIPS

 Rinse the glass with cold water before pouring the beer to make the head last
longer.
 Tip the glass and pour the beer onto the side until the glass is two-thirds full.
 Then hold the glass straight up and gradually move the bottle away to form a
head of foam about two fingers deep.
 Use a knife or spatula to burst the biggest bubbles so the head of foam last
longer. 58

Serving Ales

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Some ales (strong or Extra strong) that undergo secondary fermentation after bottling
can be kept for several years, ideally at 6C to 10C.

Serving and Pouring Tips

 Pour immediately into a dry glass. You don’t always have to rinse the glass-it
depends on the type of beer and the consistency of the foam.
 Tilt the glass while pouring, then hold it straight up until the head of foam is just
the way you like it.
 Leave a little beer in the bottle so you don’t pour out the dregs.
 White beers and more acid beers should be served very cold, while strong or
extra strong beers that undergo secondary fermentation after bottling may be
served at a higher temperature.

COCKTAILS

Definition:

Cocktails- are well iced mix drinks made up of base liquor, juices, coloring, flavouring
and other ingredients.

Shooters- Shooters are short, potent drinks that are mixed with a combination of
spirits, liqueurs, and non alcoholic mixers.

Shots- only contain ingredients that are alcoholic

Basic Cocktail Ingredients

1. Ice: use of ice- to chill, to dilute, to fill up the glass, serves as beater.
2. Base liquors provide the strength or kick in the drink.
 Base liquors:
a. Wine
b. Beer
c. Spirits/distilled beverages
Gin,rum,vodka,brandy, tequila,lambanog, liqueurs
3. Juices
 Uses: it provides, flavour, color, smell, texture to the drink
 Types: Fresh, powder or concentrate
4. Dairy Products: milk, cream, chocolate, egg
 Uses: provide flavour and texture
5. Carbonated drinks and water: Softdrinks, tonic and soda water, flavoured 58
sparkling water
 Uses: provides flavour, smell, color and texture
6. Syrups: flavoured and plain :simple syrups and honey

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 Uses: provides color, flavour, and aroma

7. Fruits and garnishes: to add appeal to the drink.
 Example:almond,apple, apricot,banana, blue berry,carrot sticks, etc.

Types of Garnishing:

a. Simple- slice of fresh fruit or preserve, peel, vegetable or herb place either on
the rim or in the drink.
b. Specialized/ elaborate- a combinations of fruit slice fresh or preserve,
vegetable, herb and decoration place either on the rim or in the drink.
c. Floated- whipped cream floated at the top of the drink.
d. Frosted/rimmed- salt or sugar on the rim of the glass to add appeal to the
drink and provide flavour and texture.
8. Decorations: inedible part of the drink that adds appeal to the drink.
Example: Animals, plastic, arrow, bead necklaces, candles, cocktailpick, flags,
etc.
9. Frosting- salt or sugar on the rim of the glass to add appeal to the drink and
provide flavour and texture.
10.Other ingredients
 Herbs and spices-mint, cinnamon And nutmeg seasonings-salt, pepper,
hot sauce, stock

METHODS AND TECHNIQUES IN MIXING COCKTAIL

1. BUILD- ice, liquor, juices and other ingredients

 Fill the glass with ice
 Add ingredients liquor first, juices and other ingredients
 Let the ingredients mix by themselves or let the customer mix it by
stirring using a stirrer or a straw.

2. SHAKE-will be use if ingredients are cloudy or opaque ingredients.

 Fill shaker with ice
 Shake the shaker briskly with forward backward motion
 Stop shaking when the coldness of the shaker hurts your palm or shake 5-10
seconds
 After shaking strain the drink or pour together with ice.

3. BLEND- this method will be use if ingredients are solid, such as

fruit slices.
 If you don’t have a commercial blender, you may use crushed ice. Crushed
ice is easier to blend. Place your drink ingredients into the blender cup first. If 58
you are using fruit for your drink, blend that first and then add the crushed
ice. Start blending at a low speed and gradually increase to medium. Blend
until smooth.

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 To keep the texture of your drink for a longer period, use a chilled glass.
 Perfect blend: If the drink is moving and you see a little hole in the drink
while blending, that means that your drink is ready.
4. Stir- will be use if ingredients are clear or easy to mix ingredients
 Fill up mixing glass with and add the ingredients
 Stir using a bar spoon or a stirrer
 Strain the drink using a bar strainer or pour together with ice.

5. Floating and layering- use in preparing rainbow or multi layered

cocktail.
 Floating is adding a layer of liquor or liqueur on top of a drink.
 Layering is adding many liquors or lliqueurs on top of the other without
mixing them.
 Considerations: alcohol content, sugar content and the way of pouring the
drink in the glass.
 To make layered drinks, to pour the heaviest (highest density of sugar)
liquors or liqueurs first, then slowly pour the lighter ones (less in sugar or
high in alcohol)on top.
 Use the back od a bar spoon when layering and pour slowly
 If there is no bar spoon, use a cherry to make layers.

6. Muddling- the method of crushing to extract the flavour and

aroma in fruit slices and some herbs.
 To muddle ingredients, you need a cocktail muddler (wooden rod)
 Place the ingredients into a glass and muddle them (push down and twist) to
release their juices.
 If you don’t have a muddler, use the handle of a big plastic spoon.
7. Frosting
 To frost a glass, just put it in the freezer for about an hour.
 If there is no chiller or freezer place ice cubes in the glass fill it up with water
and let it stay for 5-10 seconds.
8. Flaming
 To flame alcohol successfully, heat it in a saucepan or in a measuring cup or
spoon over medium heat. Warm it until you see bubbles beginning to form on
the edge of the saucepan or measuring spoon or cup.
 Ignite the liquor and then pour it into a drink
 Flaming Brandy: First, heat the brandy snifter. Then, pour warmed brandy
into the snifter and ignite.
 You may also preheat liquor in the microwave for about 12 seconds
 Flaming can be done also in layered drinks or in blow jobs.
58
 Caution: When flaming, make sure you have a standby baking soda and a
wet towel in case of an accident.
9. Coating/ Rimming the glass

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 Coating with salt: Place kosher/ iodized salt on a plate. Moist the outside of
the rim of a glass with a lime wedge. Dip the outside edge of the glass into
the salt. Shake the glass to remove extra salt on the rim.
 Coating with sugar: Use the same techniques as with the salt but use an
orange wedge or a lemon wedge if you are making a lemon drop. Grenadine
syrup can also be used rimming glass with sugar.

Considerations in creating cocktail drinks

1. Flavor
2. Color
3. Aroma
4. Appearnce

Distilled Spirits

Definition:

1. Are made by distilling. The fermented liquid is heated to the point where the
alcohol evaporates. The alcoholic vapour-which has taken on the flavours of the
ingredients (grains, grapes, fruits, herbs, etc.)-is then cooled, forming a liquid
high in alcohol.

2. Generally refers to as distilled beverages that are low in sugars and containing at
least 35% alcohol by volume. Gin, vodka, rum are example of spirits.

 Liqueurs- distilled beverages with added flavorings and colourings that

are high sugar such as Grand Marnier, Kahlua, etc.

 Liquor- The term means spirits; spirits and liqueurs, or all alcoholic
beverages, including wine, sake, and beer.

Distillation- the process of heating the liquid to a point where liquid turns into gas
and evaporates and then turns again into liquid as it cools down.

DISTILLED SPIRITS THAT ORIGINATED FROM EUROPE

58
a. Whisky-Scotland
b. Whiskey: Ireland
c. Gin: Netherlands
d. Vodka: Russia and Poland

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GRAIN BASED: WHISKY/WHISKEY

1.Whisky or whiskey- it refers to a broad category of alcoholic beverage that are

distilled from fermented grain mash and aged in oak barrels or casks. Different grains
are used for different varieties or types of whisky/ whiskey, including barley, malted
barley, rye, wheat and maize (or corn).

Whisky- From Scotland, this is the type British customers expect when they ask for
whisky. It is a blended whisky, made from the products of different distilleries, including
grain whisky (made with barley and maize, usually unmalted). To be sold as Scotch
whisky, it must have been matured in casks for at least three years.

Scoutch Whiskies- are generally distilled twice and matured for at least three years in
oak casks.

Types of Scotch Whisky:

1. Malt Whisky is whisky made entirely from malted barley and distilled in an
onion- shaped pot still.

2. Singe malt whisky is from a single distillery, but will usually contain whisky from
many casks.

3. Grain Whisky- is made from unmalted barley ( and even other grains), usually
in a continous “patent” or “Coffrey” still.

4. Blended Whiskies are the cheaper whiskies made from a mixture of Malt and
Grain whiskies.

Malt whisky- also from Scotland, and more expensive than blended whisky, with
distinctive characteristics. It is a complex blend of whiskies from different casks and of
different ages, but all from the one malt distillery. The finest ones are 10 or more years
old (this being the age of the youngest malt used in the blend).

Irish whiskey (note the different spelling)- From Ireland, the brands best known to
British customers are the ones which have been matured for several years. Are
generally distilled three times and must be aged in wooden casks for a period of not 58
less than three years.

Types:

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1. Single malt whiskey made from 100% malted barley distilled in a pot still,

2. Grain whiskey made from grains distilled in a column still. Grain whiskey is
much lighter and more neutral in flavour than single malt and is almost never
bottled as a single grain.

3. Pure pot still whiskey (100% barley, both malted and unmalted, distilled in a
pot still). The “green” unmalted barley gives the pure pot still whiskey a spicy,
uniquely Irish quality.

Canadian Whiskies- Canadian whiskies have the regulatory requirement of being

aged for at least three years in a cask or barrel.

American whiskies- include both straights and blends types.

Types of American Whiskey:

 Bourbon- which must be at least 51% corn (maize).Takes its name from
Bourbon Country, Kentucky, now made throughout the USA and quite well
known on the British market.

 Rye- which must be at least 51% rye, From Canada and the USA, at least half
the basic ingredient is rye.

 Corn- which must be at least 80% corn.

2. Brandy- although French brandy dominates the market (and is what most British
customers expect when they ask for ‘brandy’); Spain, Greece and most of the other
wine-growing regions of the world make brandy (from the fermented juice of grapes).
The longer it matures in the cask before bottling, the finer the quality and the more
expensive the price.

Short for brandywine, from a Dutch term brandewijn which means “burnt wine” is a
general term for distilled wine, it usually 40-60% ethyl alcohol by volume.

Aside from wine, this kind of spirit can also be made from grape pomace or fermented
skins of the grapes or from other fermented fruit juices. Brandy normally consumed as
an after-dinner drink.

Types of brandy 58
a. Grape Brandy

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 Cognac- is a type of French brandy that is produce from the Cognac region in
France

 Armagnac- is a type of French brandy that is produce from Armagnac region in

Southwest of France. Popular brands are Darroze, Baron de Sigognac,
Larressingle, Delord, Laubade, Gelas and Janneau.

Cognac Grades

The unofficial grades used to market cognac includes:

 VS (very special) or three stars where the youngest brandy is stored at

least two years in cask.
 VSOP (Very Superior Old Pale), Reserve, where the youngest brandy
is stored at least four years in cask.
 XO (Extra Old), Napoleon, Hors d’ Age, where the youngest brandy is
stored at least six years in cask.
b. Pomace Brandies- Pomace brandy is produced from fermented grape pulp,
seeds and stems that remain after the grapes are pressed or crushed. Italian
grappa and the French marc are example of this type of brandy.
c. Fruit Brandies- are distilled from fruits other than grapes. Apple, plum, peach,
cherry, raspberry, blackberry, and apricot are the most commonly used fruit.
Fruit brandy is usually clear with 80 to 90 proof, and usually drunk chilled or on
the rocks.

 Calvados- A French brandy made from apples, which customers may ask
for by name- as they might for brandy made from other fruits, e.g. cherry
brandy (or kirsh).

3.GRAIN BASED: GIN-

 Most of the gin sold in pubs is London Dry, as the style is known, although
it is produced throughout the UK and the world. Made from fermented
grain, malted barley, maize or rye and flavoured with juniper berries, gin
is not aged or matured, and is colourless. Most customers drink gin with
tonic or another mixer, usually drunk neat (i.e. on its own) and ice cold.

 Is a spirit with flavourings primarily juniper berries and aromatics.

58
Types of Gin

 London Dry Gin- London dry because this type of gin originated in London and
it has dry taste or less or no sweetness.
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 Sloe gin- is a common ready-sweetened form of gin that is traditionally made

by infusing sloes (the fruit of the blackthorn) in gin.

 Plymouth gin- is a clear, slightly fruity, full bodied gin that is very aromatic.
This style of gin originated in the port of Plymouth on the English channel, but
only one distillery, Plymouth, Coates and Co., has the right to produce Plymouth
Gin now.

 Dutch gin/jenever- also known as ( junever, genievre) is a juniper

flavoured and a strong in alcohol traditional liquor of the Netherlands and
Belgium, where gin evolved and developed.

4. Plant Based: RUM

Rum

 Made in the world’s main sugar cane producing countries. Jamaican rum is dark
and full bodied, but Jamaica, like Puerto Rico and Cuba, also produces white
rum. Light rum producers include Barbados and Trinidad.

 Is a distilled alcoholic beverage made from sugarcane molasses by a process of

fermentation and distillation. The distillate, a clear spirit, is then usually aged in
oak and other casks or barrels.

Types of Rums:

1. Light rum- also referred to as light, silver, and white rum. Light rum has very
little flavour aside from a general sweetness, and usually used as base for
cocktails.

2. Golden rum- also called amber rum, it is medium-bodied rum which is generally
aged.

3. Spiced rum- the rum obtain its flavour through addition of spices and
sometimes, caramel.

4. Dark rum- also known as black rum, it is darker than gold rum. It is generally
aged longer, in heavily charred or burned barrels.
58
5. Flavored rum- some rum producers have begun selling rums which they have
infused with flavours of fruits such as mango, orange, citrus, coconut and lime.

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6. Over proof rum- is rum with alcohol content higher than the standard 40%
alcohol. Most of these rums bear greater than 75% alcohol by volume.

7. Premium rum- similar to other sipping spirits, such as Cognac and Scotch,
premium rum is type of rum considered with the best quality or also known as
expensive brand.

8. Dry rum- is rum made strictly from sugarcane juice fermentation. It is

originated in Panama, where it is commonly referred to as “seco” which means
dry.

5.GRAIN BASED: VODKA

Vodka- originated in Russia and Poland, now produced widely. Made from sugar cane
spirit or grain spirit, the western European brands are colourless and flavourless, with
premium brands being very high in alcohol. Some eastern European brands retain the
character of the original grain. Some are flavoured with fruits.

Is typically a colourless, odourless, tasteless distilled spirits made from fermented

beverages that are made from grains, vegetables and other ingredients. The word
shares a root with the word for “water” in various Slavic languages (voda, woda).
Vodka usually has an alcohol content ranging from 35% to 50% by volume.

Types:
1. Plain/traditional vodka
2. Flavored vodka
 Strawberry Mandarin
 Black currant Vanilla
 Apple Citron
 Lemon Orange
 Banana

Production of Vodka
 Vodka may be distilled from any starch or sugar-rich plant. Most vodka today is
produced from:
 Grains such as:
Sorghum, corn, rye, wheat 58
 Among such grains, vodka made from rye and wheat is generally considered
superior.
 Some vodka is made from:

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Potatoes, molasses, soybeans, grapes, sugar beets

6. Plant Based: Tequila

Tequila- is a spirit made from the blue agave tequilana weber plant (also called Maguey
by the local people), part of the lily and amaryllis families, which is native to Mexico.
Most tequila are 35% to 55% alcohol.

Types of Tequila

1. Oro (gold)- un aged tequila which is known as “joven yabogado” (young and
adulterated)

2. Blanco (white) or plata (silver)- not aged usually white in color.

3. Reposado (rested) - aged for a minimum of 2 months but less than a year in oak
barrels.

4. Anejo (aged or vintage)- aged minimum 1 year but less than 3 years in oak
barrels.

5. Maduro (mature, ultra-aged, or vintage) - aged at least 3 years or more in a

barrel.

Liqueurs

Liqueurs- are sweet alcoholic beverage, often flavoured with fruits, herbs, spices,
flowers, seeds, roots, plants, barks, and sometimes cream. The word liqueur comes
from the Latin word liquifacere which means “to dissolve”. This refers to the
dissolving or infusion of the flavorings used to make the liqueur. Liqueurs are not
usually aged for long periods, but may have resting periods during their production
to allow flavours to many or completely infused.

Categories of Liqueurs

1. Anise Liqueurs- is a category of liquers that are flavoured with either anise, star
anise, or licorice.
58
2. Bitter Liqueurs- These are liqueurs and fortified wines that have a bittersweet
flavour. They’ve often mixed with soda and served as aperitifs. These liqueurs

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are sometimes called bitters, but the’re not as intensely flavoured as the bitters
that come in little bottles, whish are normally measured out in drops.

3. Chocolate Liqueurs

 Crème de cacao= this is a crème liqueur that has a chocolate flavour, but
either white or dark crème de cacao- they both taste the same.

4. Coffee liqueurs- liqueurs that is flavoured or infused with coffee.

5. Fruit liqueur/berry liqueurs/crème liquers

Crème liqueurs- are liqueurs with higher sugar content.

6. Herbal liqueurs

Low –alcohol and alcohol-free drinks

Low alcohol drinks must not contain more than 1.2% alcohol. Non alcoholic drinks must
not contain more than 0.05% alcohol.

Soft drinks, mixers, minerals and other non-alcoholic drinks

These are increasingly drunk on their own, combined to make more interesting, non
alcoholic drinks, or mixed with spirits and sometimes beer. Customers and bars call
them by different names, but they fall into different groups according to how they are
made and their use:

 Carbonated waters-the bubbles are from carbon dioxide gas. Soda water is
colourless and flavourless, tonic has a quinine flavour. Other examples of
flavoured types are: ginger beer, dry ginger, bitter lemon, lemonade,
orangenade and cola.

 Mineral water- from natural water springs and containing natural minerals
found in the soil. Some are charged with carbonated gas to make sparkling
water.

 Fruit juices- sometimes freshly squeezed at the bar, more often the fresh
variety which must be kept chilled, or the long-life product which requires chilling
once opened; also bottled and canned varieties are available, which do not 58
require special storage, and frozen versions usually concentrated).

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 Squashes and Cordials- Made from fruit juices and other flavourings, diluted
with water or lemonade to drink, e.g. orange, lime, blackcurrant, peppermint

 Syrups- made from a fruit base with no artificial flavours, a finer flavour but
more expensive than squashes and cordials, and used in making cocktails, for
long drinks, and to add to wines, e.g. cassis (blackcurrant),
grenadine(pomegranate), framboise(raspberry), gomme (white sugar syrup)

 Sherry- Comes exclusively from Spain, although similar products (but these
cannot be called ‘sherry’) are produced in Cyprus, South Africa, Britain (from
imported ingredients) and other countries. Sherry is made from fermented grape
juice, fortified with spirit to increase the alcohol content. It is mostly drunk on its
own. The dry varieties (e.g. the pale, straw coloured fino) are best chilled.

 Port- Port comes exclusively from Portugal, although other countries produce
port-type wines. It is made from grape juice and fortified, like sherry, although
most port is red, fairly sweet and quite heavy. The exception is white port, which
is drunk chilled and quite dry. Ruby and tawny ports are examples of blended
ports, made from the wines of various years and vineyards. These are
sometimes drunk as a long drink with lemonade: port and lemon.

Vintage ports are expensive, for enjoying after a special meal perhaps, with a
very full red colour and fine bouquet. They are made from the wine of one year
of exceptional quality, and left in the bottle to mature for 10-15 years. They
continue to improve for up to 40 years.

 Vermouths- Spice and herb flavoured, these are fortified wines mostly
produced in Italy and France. Red vermouth is sweet, white may be dry or
sweet, and rose is medium dry.

 Liqueurs-It is mostly high in alcohol, mostly sweet, and for drinking after a meal
or at the end of an evening, or as part of a cocktail. There are many different
varieties. Some of the herbal and fruit-based ones have been produced by
monks from the same secret recipe for hundred of years (e.g. Chartreuse).
Newcomers on the market include the dairy liqueurs, with cream, coffee or
chocolate as the predominant flavour.
58

Other alcoholic drinks

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 Ouzo from Greece- with a strong aniseed flavour, colourless until water is
added when it goes milky.
 Pernod and Ricard from France- also aniseed flavour, yellow and turns milky
with water
 Campari from italy-red, flavoured with herbs and spices, usually drunk with
soda
 Saki-(also spelled sake) from Japan- a rice wine, served warm
 Schnapps from the Netherlands, Germany and Denmark- colourless, very
strong, made from grain or potatoes.
 Aquavit from Scandinavia- colourless, similar to schnapps but flavoured with
caraway seeds.
 Tequila from Mexico- colourless or sometimes golden made from the juice of a
cactus-like plant.

Example of liqueurs
 Cointreau and Grand Marnier-brandy based, flavoured with oranges, both
from france
 Drambuie- Scotch Whisky-based, flavoured with a secret blend of herbs.
 Benedictine- Made by the monks of the French abbey of this name, using
secret herbs.
 Kummel-made in the Netherlands and Germany flavoured with caraway seeds.
 Pernod- flavoured with aniseed, turns milky-white when water is added, made
in France.
 Midori-bright green Japanese liqueur flavoured with melon.
 Southern Comfort- Bourbon-based, flavoured with peaches, often mistakenly
classed as a spirit.
 Kahlua-made from Mexican coffee beans and rum
 Tia Maria- Made from Jamaican rum and coffee beans
 Amaretto- From Italy, made with apricot kernels
 Malibu- UK produced, made from coconut milk.

HOW MIXED DRINKS ARE BEING ORDERED AND PREPARED

 Liquor always first

When you mention a mixed drink, always name the liquor first.
Example: Jack Daniels and Coke, Captain Morgans and Coke, Gin and Tonic,
Etc.

 Name the Brand First

If you mention a mixed drink with a particular brand, name the brand first 58
Example: Tanqueray and Tonic instead of Gin and Tonic

 Well Drink

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A well drink is a drink made with the cheapest liquor available at the bar.
Example: If customers order a Rum and Coke, you give the Cheapest rum and
Coke. You do not give Bacardi and Coke.

 Call Drink
A call drink made with specified liquor. If the customer call for a specific brand of
liquor gives what the customer mentioned.
Example: Bacardi and Coke, Jack and Coke, Stolichnaya and cranberry,
Tanqueray and tonic, etc.
Careful: If the customer calls for the most expensive liquor, the drink will
become a premium drink and not a call drink.
Note: If the customer is not sure about the drink he/she wanted to order if it is
a call drink or premium drink, tell the customer if its call or premium drink.

 Premium Drink
A premium drink is a drink made with expensive liquor.
Example: Grey Goose and Tonic, a Cuervo shot, Johny Walker Blue double
Note: This is also called a top shelf drink

 House Wine
House wine is referred to the less expensive wine serve at the bar or restaurant

 Chilled
Chilled means cold. It is used when ordering shots of liquor. It’s different from
drinks on the rocks.
Example: A chilled shot of tequila or a chilled shot of whiskey.
How to chill a shot of liquor?
Pour the liquor into a shaker with ice. Shake and strain into a shot glass.
Note: Chilling liquor adds a little bit of water to it.

 Dirty
Dirty means serve with olive juice and it’s used in gin martinis and vodka
martinis. The juice of the olive makes the martini looks cloudy or dirty.
Example: Dirty Dry Martini

 Dry
Dry means with dry vermouth and it’s used in gin martinis and vodka martini’s.
Dry in general may also mean lack of sugar or sweetness.
Example: Dry Martini 58

 Frozen/ Blended
Frozen means blended.

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Example: Frozen Margarita

Careful: If customer orders a Margarita at the bar, ask if it will be blended, with
ice, on the rocks, stir or shaken margarita.

 Neat
Neat means without the ice and in an old-fashioned glass. It is used when
ordering liquor by itself.
Example: If somebody order a Scotch neat, that person wants Scotch by old-
fashioned glass.
Another name: Some people say, “Straight Up” when they want liquor by itself.
This could be in an old-fashioned glass or in a shot glass.
Note: If somebody ask for “neat” do not pour the liquor into a shot glass. It has
to be poured into an old-fashioned glass so it could be drunk by little sips.

 On the Rocks
On the rocks means drink serve with ice cubes
Example: Whiskey on the rocks, margarita on the rocks is example.
Note: If you pour liquor on the rocks, use an old fashioned glass. An old
fashioned glass is also known as a “rock glass” because it is used to serve single
liquors on the rocks. When serving in the rocks drinks, ice first in the glass and
pour the drink directly to the ice to immediately chill the drink.

 Sweet
Sweet means with sweet vermouth and It’s used in gin martini’s and vodka
martini’s
Example: Sweet Martini

 Tall
Tall means drink serve in bigger or tall glass. If you order a tall drink, you get
the same amount of liquor, but with more juice or soda.
Example: Tall Screwdriver, Tall Cape Cod, Tall Jack and Coke, Tall Gin and Tonic,
etc.
Careful: Not all the drinks can be made into tall drinks.
Which drinks can be made tall drinks?
Drinks that come in highball glasses can be made tall by using Collins or Zombie
glasses.
Note: If guess don’t like strong drinks, you may tell the guest you can make
her/his drink tall.
58
 Top Shelf
Top shelf means premium brands or drinks. It means to use the best liquors
available at the bar.

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Example: Top shelf Long Island Iced Tea, the use of premium brands of base
liquor.

 Up
Up means chilled by shaking or stirring and strained into a martini glass.
Example: Stolichnaya Up, Absolut Up, Bombay Sapphire Up
Note: ask the guest if she/he wants martini without vermouth, she must order a
gin up or vodka up.

 With aTwist
This means to add a twist, usually a lemon twist, to the drink adding aroma and
flavour to the drink.
 With Salt
This means to coat the rim of a glass with kosher or iodized salt if kosher salt is
not available.
Note: If iodized will be used make sure you don’t place too much of it on the
rim for may get the drink taste salty.

Physiology of Alcohol

Ethanol an alcohol present in an alcoholic beverage and it is a form of drug known as

tranquilizer.

 What is considered as one drink or the equivalent of one drink?

One drink is equals to a 12 oz beer, 5 oz wine or 1 ½ oz 80 proof liquor (distilled
spirit)
In metric measurement: One drink is a 360 ml or one bottle of beer, 150 ml
wine or 45 ml 80-proof liquor (distilled spirit)

Type of Drink Avg. Alcohol Calculation Amount of pure

Content Alcohol
12 oz beer 5% 12 oz X .05 0.6 oz
5 oz wine 12% 5 oz X.12 0.6 oz
1 ½ oz 80-proof 40% 1.5 oz x .40 0.6 oz
liquor
360 ml beer 55 360 ml X.o5 18 ml
150 ml wine 12% 150 ml X .12 18 ml
45 ml 80 proof 40% 45 ml X.40 18 ml 58
liquor

They all contain 0.6 oz or 18 ml of pure alcohol

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Note: If you drink a mixed drink that contains 3 oz of liquor, that is not
considered one drink; it is considered two drinks because it contain twice the
amount of alcohol.

 What do we mean by “Proof”?

Alcohol proof is the amount of alcohol in the liquor or liqueur. It is usually twice
the percentage of alcohol by volume. Example: 80-proof means 40 % alcohol
by volume, 100 proof is 50%, 151-proof is 75.5 % or 1 proof is equals to .5%
alcohol by volume.

 Does mixing of different kinds of drinks make a person get more

drunk?
No, it doesn’t. The alcohol in the drinks makes a person drunk not the different
kinds.

 Will some drinks or mix can get you drunk faster than others?
Mixed drinks that contain carbonated beverages will get a person drunk faster
than mixed drinks that don’t have any carbon dioxide.
Example: A “GIN and SPRITE” will get you drunk faster than a “screw driver”.
Note: Carbon dioxide speeds up the absorption of alcohol into your
bloodstream.

 Does drinking a lot of coffee or taking a very cold shower help you
sober up quickly?
No, they won’t. The only thing that can help you sober up is “TIME”. Coffee and
a cold shower might help you to stay awake, but they wont help you to sober up.

 Does eating a lot of food before drinking help keep a person from
getting drunk?
No, it will not. Eating before drinking slows down the absorption of alcohol into
your bloodstream. You will get drunk, but it will take a little bit longer.

 How long will alcohol stay in your system?

It all depends on how much alcohol you take and how fast, it also depends on
some other factors like weight and sex and the physical condition.

 Alcohol can be deadly 58

Alcohol is considering as poison it taken in too much dosage. If you drink too
much and too fast, it can kill you. Drink in moderation.

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 Things to keep in mind if you are going to have drinking session

1. Eat something before you start drinking. If you drink beer at least half full of
your stomach and if spirits at least more than half full for you to somehow
enjoy the drinking.
2. One drink is a 12 oz beer, 5 oz wine or 1 ½ oz 80 proof liquor (distilled spirit)
3. Don’t drink too much and too fast.
4. Carbonated mixed drinks get you drunk faster than non carbonated.
5. Mixing different kinds of drinks doesn’t get you more drunk. The amount of
alcohol does.
6. Coffee and a cold shower don’t help you to sober up.
7. The only thing that can help you sober up is “time”.
8. Do not drink and drive.

Foods that delays the transfer of alcohol to the different parts of the body:
Foods that is rich in protein and fats
1. Meat
2. Cheese
3. Egg

Basics of Coffee
Coffee- is a widely consumed non alcoholic beverage prepared from the roasted seeds
commonly called the beans of the coffee plant.

Coffee Varietals

1. Coffee Arabica
Considered to have a better falvor than robusta. For this reason, about ¾ of
coffee cultivated worldwide is of the Arabica variety. Most Arabica coffee beans
originate from Latin America, East Africa/ Arabia, or Asia Pacific.

Arabica Varietals
 Columbian- When Columbian coffee is freshly roasted it has a bright acidity, is
heavy in body and is intensely aromatic. Columbia accounts for about 12% of the
coffee market (by value) in the world, second only to brazil.
 Columbian Milds- includes coffees from Columbia, Kenya, and Tanzania, all of
which are washed arabicas.
 Costa Rican Tarrazu- from the San Marcos de Tarrazu valley in the highlands
outside of San Jose. 58
 Ethiopian Sidamo- From the Sidamo (now Oromia) region of Ethiopia as well.
All Three are trademarked names with the rights owned by Ethiopia.

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 Ethiopian Yirgacheffe- from the area of the town of Yirga Cheffe in the
Sidamo (now Oromia) region of Ethiopia. All three are Trademarked names with
the rights owned by Ethiopia
 Guatemala Huechuetenango- grown at over 5000 feet in the northern region,
one of the most remote growing regions in Guatemala.
 Hawaiian Kona- Grown on the slopes of Hualalai in the Kona district on the big
Island of Hawaii. Coffee was first introduced to the Islands by Chief Boki, the
Governor of Oahu, in 1825.
 Sumatra Mandheling and Sumatra Lintong- Mandheling is named after the
similarly spelt Mandailing Batak ethnic group located in North Sumatra,
Indonesia. The name is the result of a misunderstanding by the first foreign
purchaser of the variety, and no coffee is actually produced in the “Maindaling
region” Lintong on the other hand, is named after the Lintong district, also
located in North Sumatra.

2. Coffee Robusta
Compared to Arabica, tends to be bitter and has less flavour. However, robusta
coffee is less susceptible to disease than Arabica, and can be cultivated in
environments where Arabica will not thrive. Robusta also contains about 40-50%
more caffeine than Arabica. For this reason it is used as an expensive substitute
for Arabica in many commercial coffee blends. Good quality robustas are used in
some espresso blends to provide a better foam head, and to lower the ingredient
cost.

Robusta Varietals
 Whilst not separate varieties of bean, unusual and very expensive
robustas are the Indonesian KOPI LUWAK and the Philippines KAPE
ALAMID. The beans are collected from the Droppings of the Droppings of
the Common Palm Civet, whose digestive processes give it a distinctive
flavour.

3. Coffee Liberica- in the Philippines it is the variety used for kapeng Barako
4. Coffee esliaca- Believed to the indigenous to Liberia and Southern Sudan
respectively.

Important Factors in Brewing Coffee

Here are some of the factors to be considered in order to produce the right
coffee brew.
58
1. The coffee beans- to produce good quality brewed coffee we need good
quality freshly roasted coffee beans.

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2. The right grind of coffee- Using the right grind or coarseness of coffee base
on a particular coffee maker to be used will produce the right quality coffee
brew.
3. The Roast- using the right roast of coffee for a particular type of drink and
preference.
4. Right amount of coffee- two level tablespoon of ground coffee per 6 ounce
cup.
5. Equipment- use clean and properly maintained and well functioning equipment.
6. Water- use fresh water or treated water, don’t use distilled water it will produce
coffee that taste flat.
7. The right temperature of brewing the coffee- coffee should be brewed 195
to 205 degrees Fahrenheit or below the boiling point. Water should not be in
boiling point for it may affect the quality or taste of coffee. It can not be drunk
immediately it starts to loss some of its flavour while waiting to cool it down.
8. Coffee must be served fresh- brewed coffee starts to evaporate immediately
and start to loss some of its flavour after brewing and a noticeable loss of flavour
after 20 minutes in hot plate.

USING AN ESPRESSO MACHINE

The following must be considered to prepare the right quality of espresso:

 Use freshly roasted whole-bean coffee
 Check water quality
 Check temperature and pressure of machine, 8-9 bars
 Check extraction time, 20-25 seconds, 18-21 counts
 Check steam milk
 Check hot water spout for correct water temperature
 Check grind quality from the grinder to make sure we can have the good
shot of espresso
 Always make sure you have clean filter basket for better extraction.
 Tamp the coffee with enough pressure to have the correct extractional
quality of espresso.
 Make sure you get the good quality crema after extraction.

After 20-25 seconds you must able to have:

 1 ½ 0z espresso
 If less than 1 ½ oz is produce, repeat the extraction and do the following :
Use a lighter tamp, Use a course ground
 If more that 1 ½ oz is produce, also repeat the extraction and do the following:
Use a firmer tamp
Use more Coffee 58
Use finer ground
 After 20-25 seconds you must able to have:
Smooth Crema

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Little or no crema or crema with large bubbles, repeat the extraction and do the
following: use more coffee, Use firmer tamp, Use finer ground
 If thin or thin and dark brown crema, repeat the extraction also and do the
following:Use more coffee, Use a lighter tamp, Use a Coarser Ground

Milk Steaming/ Foaming

 Steps
1. Use a chilled pitcher and chilled milk during steaming
2. Filled up pitcher with milk approximately 1/3 full.
3. Air out the stem to remove the water from stem wand/ nozzle.
4. Submerge steam wand/ nozzle and then open the steam. Nozzle should be ¼
inch below the level of milk.
5. Open steam valve to its full capacity.
6. Raise the pitcher to submerge the nozzle ½ inch below the level of milk to
have the right quantity and consistency of milk foam.

Espresso Concoctions

Espresso
Espresso+ dollop of foam=Macchiato
Espresso+hot water=Americano
Espresso+foamed milk +steamed milk=Cappuccino
Espresso +steamed milk=Café Latte
Espresso+ Chocolate syrup+steamed milk+Café Mocha
Espresso+Whipped Cream= Espresso con Pana
Espresso+ Steamed milk= Flat White
Espresso + Steamed half and half +Steamed milk=Café Breve

LATTE ART- The art of designing espresso with milk foam and syrups to create a well
presented cup of coffee.

Tea
Definition:
Is a type of non alcoholic beverage made by steeping processed leaves, buds, or twigs
of the tea bush, known as Camelia Sinensis, in hot water for a few minutes.

THE FOUR BASIC TYPES OF TRUE TEA ACCORDING TO PROCESS

1. Black tea- the tea leaves are allowed to completely ferment or oxidize.
58
 Black tea is the most common form of tea in Southern Asia (Sri Lanka, India,
Pakistan, Bangladesh, etc.)
 The literal translation of the chinese word is red tea, which is used by some tea
lovers.
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 The chinese call it red tea because the actual tea liquid is red.
 Westeners call it black tea because the tea leaves used to brew it are usually
black.
 However, red tea may also refer to rooibos, an increasingly popular South
African tisane. The oxidation process will take between two weeks and one
month.
2. Oolong tea- Oxidation or fermentation is stopped somewhere between the
standards for green tea and black tea.
 The oxidation process takes two to three days
 In chinese, semi-oxidized teas are collectively grouped as blue tea (literally:
blue-green tea)
 While the term “oolong” is used specifically as a name for certain semi-
oxidized teas.
3. Green Tea- In this type of tea, oxidation process is stopped after a minimal
amount of oxidation by application of heat, either with steam, or by dry cooking
in hot pans, the traditional Chinese way of oxidizing tea.

Tea leaves may be left to dry as separate leaves or they may be rolled into small
pellets to make gun-powder tea. This process is time consuming and is typically
done with pekoes of higher quality. The tea is processed within one to two days
of harvesting.

4. White tea- it is manufactured by a process that uses relatively low heat and no
rolling. The formative stage is an extended period of withering, during which
enzymatic reactions progress under the right temperature, humidity and airflow.

Serving Tea
 In order to preserve the pre-tannin tea without requiring it all to be poured into
cups, a second teapot is employed.
 The best steeping pot is unglazed earthen ware, Yixing pots are the best known
of these, famed for the high quality clay from which they are made.
 Serving pot generally should be porcelain, which has a better heat retention
ability.
 Some experienced tea drinkers often insist that the tea should not be stirred
around while it is steeping (sometimes called winding). This, they say, will do
little to strengthen the tea, but is likely to bring the tannins out in the same way
that brewing too long will do.
 For same reasons one should not squeeze that last drops out of a teabag; for a
desire of stonger tea, add more tea leaves.

Adding milk to tea 58

 The addition of milk to tea was first mentioned by the epitolist madame de
Sevigne around 1680.

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 Many teas were traditionally drunk with milk. Milk is thought to neutralize
remaining tannins and reduce the acidity of the tea.
 In Britain, and some Commonwealth countries before, the order in which the
milk and the tea enter the cup is often considered as indicator of social class.
 Those of working class background are supposedly more likely to add the milk
first and pour the tea in afterwards, wherein those of the middle and upper class
background are more likely to pour the tea in first and then add milk after.
 This is said to be a continuing practice from a time when porcelain was only
accessible to the rich. The less wealthy can only have the poor quality
earthenware, which would crack unless milk will be added first in order to lower
the temperature of the tea as it was poured in.
 Other popular additives to tea aside from milk include sugar or honey, lemon,
fruit jams,mint.

Iced Tea
 Is a form of cold tea, often served in a glass plenty of ice. It could be
sweetened or unsweetened. Ice tea is a very popular packaged drink today.
It can be mixed with flavoured syrup, with cinnamon flavours including
lemon, peach, raspberry, lime and cherry.

Compressed Tea
 For transport, storage, and aging convenience. Some tea is still compressed.
 To prepare compressed tea first steeped the tea to loosen the leaves.
 Compressed tea can usually be stored for longer periods of time without
“spoilage” compared with loose leaf tea.

Instant tea
 Today, “instant tea “are becoming popular, similar to freeze dried instant
coffee.
 Instant teas often come with added flavours, such as vanilla, honey or fruit,
and may also contain powdered milk.

Storage of tea
 Tea has a shelf-life that varies with storage conditions and type of tea. Black
tea has a longer shelf life than green tea. Some tea such as flower tea may go
bad in a month or so.
 With an exception to the Rule, Pu-erh tea improves with age.
 Tea stays freshest if stored in a dry, cool, dark place in a air-tight container.
 Black tea stored in a bag inside a sealed opaque canister may stay for two
years.
 For green tea, it loses its freshness more quickly, usually in less than a year. 58
 Gunpowder tea, its leaves being tightly rolled, can be keep longer also.
 Discreet use of refrigeration or freezing is recommended when storing green
tea. Drinkers need to take precautions against temperature variation.

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 Improper storing of tea may lose flavour, acquire disagreeable flavours or

odors from other foods, or become moldy.

Smoothies and Mocktails

Definition:

Smoothies- are blended non alcoholic mixed drink made up of liquids (usually milk)
fresh fruits or vegetables, fruit or vegetable juices, syrups and other ingredients. Before
and even today it is usually use as dietary supplements because of its nutritional
content.

Mocktails- are well iced mixed drink made up of non alcoholic beverages primarily
juice as base, syrups and some fresh fruit. It is also known as virgin cocktails.

Definitions of Todays Juice and Smoothie Bars

Juice Bars- These are retail quick-service restaurant operation that specializes in fruit
juice smoothies and fresh-squeezed juice. Products in this category are positioned as a
meal replacement or meal enhancement to healthy snacks and or meals served in the
store.

Smoothie Stores- These are retail quick- service restaurant that specializes in fruit
juice smoothies and no fresh-squeezed juice. Products in this category are primarily
positioned as a meal replacement and/or a dessert.

Frozen Dessert Stores- These are retail ice cream and/ or frozen yogurt stores,
which specialize in frozen desserts. Fruit juice smoothies served in this category is
positioned primarily as a dessert offering.

Smoothie Mixes or Starter Bases- These are wholesale products offered mainly to
existing retail food service operations that wish to diversify menu offering to include
fruit juice smoothie products. These products are positioned as a meal enhancement.
Example of these are those used by local store such as Zagu and other stores.

Ingredients For Smoothies: Pure/ perfect/ Healthy Smoothies

1. Liquid : protein and calcium liquid
a. Soya milk
b. Non-fat milk
58
c. Yoghurt
d. Other protein rich liquid
e. Juices
2. Powder: protein powder mix
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3. Fruits and vegetables: for fiber source

4. Ice

INGREDIENTS FOR MOCKTAILS

1. Fruit juices
a. Fresh
b. Powder/ Concentrate
2. Syrups
a. Plain
b. Flavored
3. Fruit Sice
4. Ice

Methods of Mixing

Smoothies:

Blend:
 Ingredients should be fully circulating for at least 30-40 seconds to fully liquefy
 Don’t overload the blender cup to allow full circulation

Mocktails:

Shake:
 Ice
 Juices
 Syrups
 Shake 5-10 seconds depending on the thickness of the ingredients
 Shaker

Build and Stir

 Ice
 Juices
 Syrups
 Stir 5-10 seconds depending on the thickness of the ingredients
 Mixing glass
 Bar Strainer

Blend: 58
 Ice
 Fruit juice
 Fruit slice

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 Syrup
 Blend for 5-20 minutes depending the power of the blender.

Self Check
I.

1. Discuss the following guidelines in ordering and preparing mixed

drinks.

a. Liquor always
first____________________________________________________________
_______________________________________________________________

b. Name the Brand

First___________________________________________________________
_______________________________________________________________

c. Well
Drink__________________________________________________________
58
_______________________________________________________________

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d. Premium
drink___________________________________________________________
_______________________________________________________________

e. Dirty___________________________________________________________
_______________________________________________________________

f. Neat___________________________________________________________
_______________________________________________________________

g. On the
rocks__________________________________________________________
_______________________________________________________________

h. Tall____________________________________________________________
_______________________________________________________________

i. Up____________________________________________________________
_______________________________________________________________

j. Frozen/Blended__________________________________________________
_______________________________________________________________

2. Discuss the following methods and techniques in mixing cocktails

Shake

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

Stir

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

Build
58
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

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Blend

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

Floating and Layering

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

Muddling

____________________________________________________________________
____________________________________________________________________
___________________________________________________________________

Frosting and chilling glasses

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

II. Provide the recipe of the following espresso concoctions.

Macchiato_____________________________________________________________

Americano______________________________________________________________

Cappuccino______________________________________________________________

CafeLatte_______________________________________________________________

Café Mocha______________________________________________________________

Flat White______________________________________________________________

III.

1. Enumerate the ingredients in smoothies and mocktails and discuss its

uses. 58

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

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_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_______________________________________________________________________________
2. Enumerate and discuss the methods of mixing smoothies and mock
tails.

_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________

2. Enumerate the tips in serving and pouring beer

_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________

58

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4tn week: Provide Wine Service

This unit deals with the skills and knowledge on providing wine service. It focuses
on general knowledge on providing wine service. It focuses on general knowledge
on wines, determination of wine quality and characteristics, proper presentation
and opening, serving and the ability to further develop and update wine knowledge.

Wine

Definition and Terms

 Wine- an alcoholic beverage made by fermenting fruit juices particularly grape juice.

Wine terms:
 Vin (van )- French
 Vino- Italian, Spanish and Portuguese
 Wein (ven) –German 58

Wine is made from the fermented juice of freshly picked grapes. It is the choice of
more and more customers in British Pubs, sold by the glass (from bottles, bulk

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containers or even tanks), by the bottle (especially in wine bars, or for pub customers
who are having a meal), or sometimes in carafes (decanted from a bulk container).

CATEGORIES OF WINES

1. Still wine/ table wine – a wine with out carbon dioxide

Types:
 Unfortified still wine- wine with out added alcohol, with 4-14% alcohol
volume.
a. Red wine
b. Rose wine
c. White wine
d. Flavoured wine
2. Fortified still wine- wine with added alcohol, with 15-30% alcohol volume.
a. Dry fortified
b. Sweet Fortified
c. Aromatic wine/ vermouth

Sparkling Wine- wine that contains carbon dioxide

Sparkling Wines terms:

 France- Vin mosseaux: Champagne
 Italy- Vino Spumante
 Spain and Portugal- Vino espumante/ Cava
 Germany- Schaumwein

Factors Affecting the Quality of Wine

 The types of grapes used
 The types of soi/ location- chalky, sandy, lime soil
 The climate- warm sunny day, cool nights
 The skill of the wine maker.

Types of grapes used in making wines:

Vitis Vinifera- Wine bearing Grapes

Varieties:

White Grapes Red Grapes

Chardonnay Cabernet Sauvignon
Chenin blanc Gamay 58
Muscadet Merlot
Trebiano Nebbiolo
Riesling Pinot Noir
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Sauvignon blanc Syrah

Manufacturing Still Wines

Steps:

1. Harvesting- grapes will be picked from the vines either manually or by

machine.
2. Crushing- grapes are pressed to produce a must.
3. Fermenting- the yeast breakdown sugar into alcohol and carbon dioxide
 Red and rose wine- skins are soaked in the must to produce color to the
wine.
 Cuvaison/ vatting- the skin of the grapes is pressed to extract tannins,
acids, and pigments.
4. Rackling/ setting- fermented musts are placed in casks or barrels to let the
lees settled down at the bottom of the cask
5. Maturing/ aging- fermented mus/wine is placed in a barrel or tank to develop
and mellow its taste.
 Maturing- wines are place in stainless steel tank, white and rose wine
 Aging- wines are place in barrels, red wines. Better red wines are aged 2-
3 years in barrels.
6. Filtering/ fining/clarifying- removing sediments in wines before bottling.
 Albumen is added to the wine
 Gelatin or bentonite
 Micro filtration
7. Bottling- wines are place in a bottle and stoppered with cork, wine stoppered
with cork must be stored at their side.

Wines names
 Varietal- the name of the variety of the grapes that predominates is the one
used in the name of the wine.
 Generic names- name of the place were wine came from or produce, in the
region, district or a village in Europe.
 Brand names- also called proprietary name, is one that belongs exclusively
to a vineyard or shipper who produce and or bottles the wine and takes total
responsibility for its quality.

Wine Tasting and Evaluation

58
Wine Tasting Process

5 basic steps:

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1. Color
2. 2. Swirl
3. Smell
4. Taste
5. Savor
Wine Components/ Elements:
 Acids
 Tannins
 Alcohol
 Sugar

Senses used for tasting and Evaluating Wines:

 Sight
 Smell
 Taste

Sight

Take a closer look at the color of the wine.

1. Greenish, pale yellow, straw-colored or golden for white.
2. Clear red, purple, ruby or dark red for red wines
3. Grey, pinkish purple or light red for rose wine.

Smell
 Use your sense of smell to appreciate the bouquet of aroma of wines, powerful,
delicate, subtle and fresh. Rich, spicy wines are full bodied, sometimes redolent
of certain flowers or fruits. To fully appreciate the bouquet, fill the glass 1/3 full
and swish the wine around the sides so the smell is release and last longer.

Taste
 The tongue distinguishes four tastes: Sweet, salty, acid and bitter. In addition to
letting you perceived the taste of the wine, the tasting process will tell you where
the wine comes from, what types of grapes were used to make it, how old it is
and so on.

Parts of the tongue that identifies tastes:

 Tip- sweet taste
 Side- acid taste
 Middle-salty taste 58
 Back-bitter taste

Terms Used to describe how wine looks:

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1. Cloudy- the wine is hazy in appearance

2. Gras (literally “fat” in English)- the wine is full bodied, smooth and mellow
3. Limpid- the wine looks perfectly clear and pure
4. Sirupeux- the wine has syrupy consistency
5. Watery- the wine looks more like water, lacking in depth of color which
characterize good wine.

Terms used to describe How the wine smells:

1. Balsamic- the wine smell like raisin or balsam. Vanilla, incense and conifer fall
into this category.
2. Barnyard smell- some old red wines smell like meat or venison. Amber musk
and leather smells also fall into this category.
3. Odeurs ehterized- wine smells like ether or alcohol or nail polish, yeast and
fermentation.
4. Flinty- Burnt, smoky or cooked. Caramel toast, gunflint rubber, cocoa and
coffee.
5. Floral- the wine smells like flowers and many possibilities.
6. Fruity- the wine smells like fruits- many possibilities.
7. Mineral smell- wine smells like flint, chalk, limestone, earth or dust.
8. Spicy- wine smells like spices or herbs.
9. Vegetable smell- wine smells like grass, leaves, fresh or moldy greenery.
10.Woody- the smell acquired during the tannin development or when the wine is
aged in wooden cask.

Terms Used to describe how the wines taste:

a. Acid- the wine has acidity level giving it a green bitting taste
b. Bitter- the wine leaves a bitter after-taste that may mask other senses.
c. Dry- the wine has no perceptible trace of sugar
d. Extra-dry (brut) the wine is extremely dry, with no trace of sugar. This term
generally used to describe Champagne.
e. Fresh (frais)- wine is well balance in terms of acidity, giving an impression of
freshness.
f. Lively (vif)- wine taste fresh, dominant but not excessively acidity.
g. Soft (mou)- the wine taste naturally, generally the sugar level is somewhere
between semi-sweet and syrupy.
h. Syrupy (liquoreux)- the wine is very high in sugar and usually very smooth in
texture. 58

Wine Service

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Preparation before Service

A. Tools and glassware needed for preparing and serving wine
1. Corkscrew 6. Under liner plate
2. Decanter 7. Wine basket
3. Note pad and pen 8. Wine bucket
4. Side towel 9. Wine glasses
5. Tray 10. Wine list

A. Wine Storage

Red wine 55F or 13C

White /Rose/ Sparkling 49F or 5C
Wine with cork should be stored at their side

B. Wine Storage

Wine temperature before serving

Red room temperature
White 40F to 50F or 4-13 C (chilled)
Rose ool temperature (chilled)
Sparkling 40-45 F or 4-7 C

Decanting- the process of pouring the wine gently to the other container or glass to
remove the sediments.

Wine List presentation and Order taking

Steps:
1. Greet the guest and introduce yourself and your purpose. “Good evening ladies
and gentlemen, I’m Zach your wine steward/ server. I’m here to present to you
our wine list for you to choose the wines to go with your food”.
2. Know who the host of the party is. “May I know who the host of the party is”.
3. Present the wine list at the right side of the host. “Sir, here’s the wine list”.
Present the opened list.
4. Take the order, do suggestive selling and up selling.
5. Say, “si , since you’ve ordered shrimp cocktail as your appetizer, I would like to
recommend Listel Chardonnay a Chilean white wine with a notes of vanilla and
lemon which really matches the taste of your appetizer. Would you like to have
the wine, sir? 58
6. Write down the order.
7. Repeat the order.

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8. Say, “Sir I will repeat your order, for your appetizer wine you take Listel
Chardonnay” Anything else sir?”
“Sir for your main course, you take Calvet Cabernet Sauvignon. Anything else
sir?”
Sir for your dessert wine you take Sandeman Port wine. Anything else sir?”
9. Excuse yourself before leaving for preparation.” Ladies and gentlemen, for a
while, I’m just going to prepare your wines and your glasses”.

Table Set Up

Steps:
1. Start with the guest near from where you came from.
2. Place glasses at the tip of the knife or beside the water goblet.
3. Place the red wine or main course wine first then the appetizer wine glass.
4. Set up all the glasses at once.
5. Always say excuse me every time you approach a guest to set up.

Wine presentation

Steps:
1. Hold the wine properly label facing to the host.
2. Tell what wine you are serving.” Sir, here’s your red wine for your main course,
Calvet Cabernet Sauvignon, a French red wine vintage 2000.
3. Ask if the wine can now be opened. “Sir, Can I open it now?.
Opening a Bottle of Wine

Opening Still Wine

Steps:
1. Cut and remove the metal cap or the covering of the wine.
2. Wipe the lip and the cork to remove molds or cork bits.
3. Insert the screw. Tip at the center of the cork.
4. Pull the screw to remove the cork.
5. Wipe the lip of the bottle.
6. Remove the cork from the screw and present it the host or place it on the under
liner.

Opening a Bottle of Sparkling Wine

Steps:
1. Cut and remove the metal cap or covering
2. Unscrew the wire cage and remove. 58
3. Hold the bottle in 45 degrees angle.
4. Hold the cork firmly and twist the bottle counter with cork slowly.

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5. After removing the cork let the bottle stay in a 45 degrees angle for a while to
avoid the wine gushing out of the bottle.
6. Present the cork to the host or place it in an under liner.

Pouring and Serving the Wine

Steps:
1. Pour the wine in the glass of the host for tasting first, ¼ full.
2. Let the host taste the wine, if ok then asks to start serving the wine.
3. Ask if there is a VIP guest.
4. Serve VIP first, then the ladies and the gentlemen and last the host.
5. Tell what wine you are serving.
6. Serve at the right side of the guest with clockwise movement.
7. Hold bottle in the mid section during pouring.
8. Pour 2/3 full for small glasses and ¼ full for large glasses. Lip of bottle must
have 2-3 inches distance from the rim of the glass. Twist the bottle before lifting
to avoid drippings.
9. Refill glass of guest if there is still wine remaining in a bottle or place it in a wine
bucket for white and sparkling and at the side of the host if red wines.

SEQUENCE OF SERVING WINES WITH FOOD

STEPS:
1. Serve the appetizer wine first
2. Serve appetizer dish
3. Clear the appetizer cup or plate.
4. Clear appetizer wine glass.
5. Serve main course wine.
6. Serve main course.
7. Clear main course plate.
8. Clear main Course wine glass.
9. Set up dessert wine glass.
10.Serve dessert wines.
11.Serve dessert.
12.Clear dessert plate.
13.Clear dessert wine glass.

Wines and Food Pairing

The general rules in pairing food with wines are:

a. For the color- red wines goes with red meat or darker meats; while white wines 58
goes with white meats.
b. For taste or flavour- strong flavoured foods goes with strong, robust, full
bodied wines, light flavoured foods goes with light bodied and fruity wines.

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Self Check:
I.
1. Define the following:
a. Wine___________________________________________________________
_______________________________________________________________
b. StillWine________________________________________________________
_______________________________________________________________
c. Sparkling Wine__________________________________________________
_____________________________________________________________
d. Unfortified still wine_____________________________________________
_____________________________________________________________
e. Fortified still wine_______________________________________________
______________________________________________________________
f. Harvesting_____________________________________________________
______________________________________________________________ 58
f. Crushing______________________________________________________
______________________________________________________________

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g. Fermenting______________________________________________________
______________________________________________________________
h. Racking________________________________________________________
______________________________________________________________
i. Aging__________________________________________________________
______________________________________________________________
j. Maturing________________________________________________________
_____________________________________________________________
k. Clarifying/filtering________________________________________________
______________________________________________________________
l. Bottling_________________________________________________________
______________________________________________________________

II. Define the following terms:

a. Cloudy____________________________________________________________
b. Gras______________________________________________________________
c. Limpid___________________________________________________________
d. Sirupeux__________________________________________________________
e. Watery____________________________________________________________
f. Balsamic_________________________________________________________
g. Barnyard smell____________________________________________________
h. Odeurs etherized___________________________________________________
i. Flinty____________________________________________________________
j. Acid_____________________________________________________________
k. Dry_______________________________________________________________
l. Extra dry_________________________________________________________
m. Lively____________________________________________________________
III.
1. Indicate the serving temperature of the following wine.
a. Red________________________________________________________
b. White_______________________________________________________
c. Rose_______________________________________________________
d. Sparkling_____________________________________________________

IV. Enumerate the steps in wine list presentation and order taking.
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________ 58
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________

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Bartending

_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
______________________________________________________________________

V. Enumerate the steps in serving and pouring the wine.

______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________

58

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