Alcoholic & Non-Alcoholic Beverages

BEVERAGES
Objectives
a) Explain types of beverages.

 Non alcoholic.
 Alcoholic.
b) Explain the storage of beverages.
 Freezers.
 Refrigerators.
 Cold rooms.
 Store.
c) Discuss the service methods.
 Table service.
 Bar service.
 Self service.
d) Discuss the preparation and presentation of cocktail service.
 Types of cocktails
 Ingredients.
 Preparation methods.
 Presentation.
NON ALCOHOLIC BEVERAGE

These are beverages which do not contain any alcohol. Examples are tea, coffee,
chocolate and other non alcoholic dispense bar beverage.
TEA.
History
Tea was discovered accidently 5000years ago after leaves from tea bush dropped into
some boiling water and delicately flavored the liquid. Previously it was taken as a
medicine until 1700s that it began to be consumed as the delicious beverages. Tea is
prepared from the leaf bud and top leaves of tropical evergreen bush called camellia
1 NOTES BY MADAM ISABELLA

sinensis. It produces the beverages containing caffeine found in coffee and tea. It aids
muscle relaxation and simulates the central nervous system.
The most commonly countries which grows tea are china which is oldest tea growing
country and in Africa Kenya, Malawi, Tanzania and Zimbabwe, India, Indonesia Sri
Lanka and other counties which grow tea in small scales .
There are different types, tea like black tea- Kenyan tea, green tea-China tea, Oolong tea,
herbal tea and instant tea.
Purchasing tea
Tea is purchased on a variety forms depending on the requirements such as volume of
production, type of establishment and client, the occasion, method of production, storage
faculties available and cost.
Means of Purchasing
1. Bulk (Leaf) allowing the traditional method of serving

2. Tea bag-This are sealed in a paper which allows the liquid to pass through them
extracting the tea from the bag. It usually contains other flavours or specialty teas.
They come in one cup, two cups, pot for one or bulk brews sizes up to several
litres.
3. String and tag-this comes as one cup bag with string attached and a tag that
remains outside the cup or teapots for easy and quick identification o the tea by
the customers
4. Envelopes –This is a string and tag but in envelop for hygienic handling, it is
highly used for room service operation.
5. Instant –This has instant granules which dissolve in boiling water
Blend of tea
This term indicate that a named tea in the market for sale to the public may be composed
of variety of different tea to produce one marketable tea.
A blend known as standard tea usually contain many different tea some of which would
almost certainly be Indian tea for strength, African tea for color and China tea for flavor
and delicacy

Most tea used is blended tea sold under proprietary or names. All teas are fermented
(oxidized) to give them their black color. Only china tea which is classed as green tea
Storage of tea
Tea should be kept
• In a dry, clean and covered container
• In a well ventilated area
• Away from excess moisture
• Must not be kept near any strong smelling food as it quickly absorbs strong smell
and odors.
• Away from direct sunlight
Making tea
Quantities/measurements per pot or gallon depends on the type of the tea used. The
following approximate quantities are be used
43-60gm dry tea per 1 gallon (5litres)
½ liter of milk for 20-24 cups
½ kilogram sugar for approximately 80cups
Procedures
1. Heat the pot before putting in a dry teas so that maximum heat can be obtained
from the boiling water
2. Measure the dry tea exactly
3. Use freshly boiled water
4. Make sure the water is boiling on entering the dot
5. Allow it to brew 3-6 minutes depending on the type of tea so as to obtain
maximum strength from the blew
6. Remove the tea leaves at the end of this period if making in multi-pot insulated
7. Ensure all equipment are scrupulous clean

Methods of Tea Making.
1. Indian/Ceylon
This is made from china or metal pots usually both are offered with milk and sugar is
offered separately
2. Iced tea
This is usually strong tea, strained and stored chilled until required. Iced tea is served in
a tumbler on a doily on a side plate and with a teaspoon. A slice of lemon may be placed
in the glass and some lemon should be served separately.
3. China
This is made from special blend of tea which is more delicate in flavors and perfume
than any other tea, but lacks body. China tea can be made on its own but slices of lemon
may be added so as to improve the flavor. Lemon can be presented on saucers or side
plate and sweet fork should also be placed. Normally china tea is not made with milk.
Sugar can also be offered
4. Russian or lemon tea.
This tea is made from similar blend like the one of the china but mostly made from
Indian or Ceylon tea blend. Russian tea is presented in ¼ litre glasses which stands in
silver holder with a teaspoon. A slice of lemon may be added on the glass and some
slices of lemons are presented on a doily on a side plate with sweet fork. Sugar is always
served separately.
5. Multipot.
The tea is produced in bulk especially in function catering for large number or in
industry where there are tea breaks. Here the tea is made in urns which can hold 23-30
liters. These containers have infuser which holds the quantity of tea leaves required as

per urn. Boiled hot water is added into the infuser. Then the mix is allowed to infuse or
for some minutes a maximum of 1min. Then the infuser is removed to ensure a good
quality tea is served.
SPECIALTY TEAS
These are the variety of special tea blends, which may have either been flavored or
special perfumes have been added. Tea on the market comes in blends acceptable to the
average consumer. They include
Assam – a rich full and malty flavoured tea, suitable for service at breakfast usually with
milk.
“Darjaleeling” – a delicate tea with a light grape flavor known a as “champagne of teas’
usually served as an afternoon or evening tea with either lemon or a little milk if
preffered.
Jasmine-it is normally green tea which have been unoxidised it is dried by jasmine
blossom and it produces a fragrant and scented flavor
Early grey-This is blend of China and darjeeling which is flavored by oil of bergamot
usually served with lemon or milk
Kenyan-a consistent and refreshing tea, served with milk as an accompaniment.
Ceylon-a pale golden colour with a good flavour, given with milk (if preferred) and
lemons as accompaniment.
Tisanes
These are teas which are flavored with fruits and herbs and often used for medicinal
purposes. These teas do not have caffeine and hence gain their popularity towards
healthy eating and drinking. They include
Herbal teas,
 EgCammomile , peppermint, rosehip, jasmine, fennel.
Fruit teas.
 Cherry, lemon, blackcurrant and mandarine orange

SERVICE OF TEA
Equipment needed
• Salver
• Tray cloth
• Tea cup and saucer
• Tea spoon
• Sugar basin and a tong according the type of sugar of offered.
• Tea pot
• A jug of hot milk and cream.
• Two under plates or stands for coffee pot and hot milk jug.
• NB The equipment for the service of tea is similar to the coffee with an addition
of the following.
• A tea pot
• Slap basin
• Tea strainer
Variation of the above basic equipment will depends on the type of tea or coffee offered
Points to note in laying up a tea or coffee tray.
• Positioning of the items to ensure an evenly balance tray for carrying.
• Positioning of the item for convenience of the guest beverages on the right hand
with handle facing the guest for easy pouring.
• Ensure the beverage is placed on the tray at the last moment so that it’s served
piping hot.

COFFEE
History coffee
Coffee was first discovered in Yemen of Arabia in 15 th century. By the middle of 16 th
century drinking spread to Aden, Egypt, Syria and Turkey. A coffee house was opened
in Oxford in England in 1650 later coffee spread to America and it was 1773 when
Americans changed from drinking teas as a beverage to coffee.
What is coffee?
Coffee is a natural product grown in many countries of the tropical and sub-tropical belt
in south and central Africa and Asia. It is grown at different altitudes in different basic
climates and different soils and is looked upon as an international drink consumed
throughout the world. There are 50 spicies of coffee but only two of these are
commercially significant i.e. Arabica and coffee Robusta
- The coffee tree is an ever green shrub which reaches a height of two- three metres
when cultivated. The fruit of the coffee tree are known as cherry and are about 1.5cm
in length and have an oblong shape. They contain two coffee seeds which when
roasted/powdered are used in making a drink.
Blend
They are different blends which depends on different companies though what matters
more it is the degree of roasting. Different buying companies roast coffee towards varied
tastes.
The common degrees of roasting are:
• light or pale roasting-Suitable for mild beans to preserve their delicate aroma
• Medium roasting-This gives a strong flavor and often flavored for coffees with
well defined character.
• Full roasting- popular in many Latin countries and have a bitter flavor.
• High roasted coffee- it holds the strong bitter aspect of coffee and most of the
original flavor is lost.
Coffee can also be converted into instant (soluble) coffee or the beans can be roasted or
ground for selling purposes. The higher the roast, the less acidity and the more bitterness
there is in coffee.

Rules to be followed when making coffee
• Freshly roasted and ground coffee should be used.
• Buy the correct grind for the correct machine to use
• All equipment should be clean before they are used.
• Use a set measure of coffee to water.
• Hot boiling water should be added to coffee and allowed to infuse for sometimes
• The infusion time must be controlled according to the type of coffee being used
and the method of making.
• Coffee should not be boiled as it develops bitter taster.
• After the coffee has been well infused strain and serve.
• Milk and sugar should be served separately.
Making coffee
- The beans should not be ground until immediately before they are required as this
will ensure the maximum flavor and strength from the oils within the coffee bean.
- If ground coffee is purchases it normally comes in vacuum packed packets in order
to maintain its quality until use.
- When making bulk coffee, ground coffee is sufficient in the rate of 283.5% to 340g
to make 4.5litres of black coffee i.e. 340g =4.5 litres
Characteristic of Good Coffee.

• At should have good flavor
• It should have good aroma
• It should have good colour when milk is added and not grey.
• Should have good body.
Reasons for a week coffee
• When the water has not reached boiling point is added to the coffee.
• When the coffee is insufficient i.e. too little coffee used.
• When the infusion time is too short.
• When stale or old coffee used.
• When incorrect grind of coffee used for equipment in operation.
Reasons for flat coffee.

• Coffee can be flat due to the same reasons as for the weak coffee.
• It can also be flat due the coffee kept at wrong temperature.
• When the dirty equipment are used.
• When the water is not fresh.
• When the coffee has been venerated.
Reason for bitter coffee
• When too much coffee used
• When the infusion time is too long.
• When the coffee is not roasted correctly.
• When the sediment remain in the serving or preparation containers and for so
long.
• When the infusion is at too high temperature.
• When the coffee has been expired.
Storage
i) Store in a well ventilated store room

ii) Use an air tight container for ground coffee to ensure that the oils do not
evaporate, causing loss of flavor and strength
iii) Keep it away from excess moisture
iv) It must not be stored near any strong smelling foods as coffee will absorb their
odor.
Coffee Making Methods

The service of coffee depends on how the coffee has been made. They are various
methods of making coffee.
1. Instant/individual filter
This is involves mixing of soluble coffee into the boiling water. It can be made in
individual cups or large quantities. This form of coffee can be made very quickly
immediately before is required by poring freshly boiled H 2O onto a measured quantity of
coffee powder.
This can be served with hot or cold milk and sugar may be added to taste.

2. Saucepan or jug method
This method is commonly in America where coffee is prepared in homes. A set measure
of ground coffee is placed in a saucepan or jug and required quantity of freshly boiled
H2O is poured onto the coffee grounds, coffee is allowed to infuse for sometimes and
later strained and served, hot or cold milk, cream or sugar may be added as desired.
3. Cafetiere (coffee or tea maker)
La cafetiere is simple and quick method of preparing coffee through infusion. It comes
inform of glass container with a lid held in gold or chrome finished holder and sealed
with a lid which also holds the plunger units in position. Boiling H2O is added to the
ground coffee, then stirred and then plunger unit and lid is help in position. It has visual
attraction and involves clients in completing the process by ensuring plunger unit is
pushed at the base of glass containers before serving.
4. Percolator method
In this method the coffee ground are placed in percolator. Then freshly drawn H 2O is
added. When H2O reaches boiling point, it rises up through tube and percolates the coffee
ground extracting the full flavor, colour and strength. It can be served hot or cold milk
and sugar may added depending on client.
5. Vacuum infusion (cona)
This method involves making coffee to the visualization of the clients. It can only make
limited quantities of coffee at a given time and hence ensures it has a great advantage
that the coffee is always fresh.
This machine also avoids making too much coffee and therefore prevent wasting or
serving old flat, bitter coffee during another food service period.
The filters in this vaccum type equipment are sometime glass or plastics or even metals.
This method is similar to percolate or method. The lower bowl is filled with cold H 2O up
to the water level. The filter is placed in the upper bowl. Ensure it is securely fixed and

the required quantity of ground coffee is added according to the amount of H 2O being
used.
Once the H2O reaches boiling points it rises up through the tube the upper bowl mixing
the ground coffee. Stir the mixture to ensure the coffee has infused well.
After infusion the heat is reduced and the mixed liquid passes back into upper bowl on a
fitter. Then the fitter is removed and used to be used again. Can be served with hot or
cold milk and sugar may be added for taste.
6. Filter (café filter)
This method coffee ground and are placed on the bottom of a container with a finely
meshed bottom. Then boiled H2O is added to the container and infusion takes place. Then
coffee liquid passes down to the lower containers (cup) there are new inventions of the
ectronic the machines of the same method.
7. Pour through filter method
The principle behind this method is that when the measured quantity of freshly drawn water
is poured into the top of the pour through filter machine this water displaces the hot water
already in the machine. This hot water infuses with the ground coffee and runs into the serving
container as a coffee liquid ready for immediate use. It takes approximately 3–4 minutes to
make one brew.
When coffee is made by this method, ensure that:
- The machine is plugged in and switched on at the mains
- The brew indicator light is on. This tells the operator that the water already held in
the machine is at the correct temperature for use
- The correct quantity of fresh ground coffee, which will usually come in the form of a
vacuum-sealed pack, is used. A fresh pack should be used for each new brew of filter
coffee being made
- A new clean filter paper is used for each fresh brew.
8. Individual filter
This is an alternative way of making bulk filter coffee. It is a plastic, disposable, individual
filter, bought with the required amount of coffee already sealed in the base of the filter. Each

individual filter is sufficient for one cup and after use the whole filter is thrown away. The
advantage of this method is that every cup may be made to order. It appeals to customers as
they are able to see that they are receiving entirely fresh coffee and it also has a certain novelty
value.
When making a cup of coffee by this method, the individual filter is placed onto a cup.
Freshly boiled water is then poured into the individual filter to the required level. The liquid
then infuses with the ground coffee within the individual filter and drips into the cup. A lid
should be placed over the water in the filter to help retain the temperature. Time of making is
approximately 3–4 minutes.
9. Espresso
This method is Italian in origin. The machines used in making this form of coffee can provide
cups of coffee individually in a matter of seconds, some machines being capable of making
300–400 cups of coffee per hour.
The method involves passing steam through the finely ground coffee and infusing under
pressure. The advantage is that each cup is made freshly for the customer. Served black, the
coffee is known as espresso and is served in a small cup. If milk is required, it is heated for each
cup by a high-pressure steam injector and transforms a cup of black coffee into a Cappuccino.
This coffee is sprinkled with cinnamon powder on top before service.
The general rules for making coffee apply here, but with this special and delicate type of
equipment extra care should be taken in following any instructions.
10. Still set
This method normally consists of a small central container into which the correct sized filter
paper is placed. A second, fine-meshed metal filter with a handle is then placed on the filter
paper and the ground coffee placed on top of this. There is an urn on either side of varying
capacities according to requirements. The urns may be 4., 9, 13 or 18 litres (1, 2, 3 or 4 gallons)
in size.
These still-sets are easy to operate, but must be kept very clean at all times and regularly
serviced. The urns should be rinsed before and after each brew until the water runs clear. This
removes the thin layer of cold coffee that clings to the side of the urn that, if left, will spoil the
flavour and aroma of the next brew.
Boiling water is passed through the grounds and the coffee passes into the urn at the side.

Infusion should be complete in 6–8 minutes for 4. litres (1 gallon) of coffee, using medium
ground coffee. The milk is heated in a steam jacket container. It should be held at a constant
temperature of 68 °C because if held at too high a temperature or boiled or heated too soon, on
coming into contact with the coffee it will destroy its flavour and taste. At the same time, the
milk itself becomes discoloured. The coffee and milk should be held separately, at their correct
temperatures ready for serving.
11. De caffeinated
Coffee contains caffeine, which is a stimulant. Decaffeinated coffee is made from beans after the
caffeine has been extracted. The coffee is made in the normal way
12. Iced
Strong black coffee should be made in the normal way. It is then strained and chilled well until
required. It may be served mixed with an equal quantity of cold milk for a smooth beverage, or
with cream. It is served in a tall glass, with ice cubes added and with straws. Cream or milk is
often served separately and sugar offered.
13. Turkish of Egyptian
These are made from darkly roasted mocha beans, which are ground to a fine powder. The coffee
is made in special copper pots, which are placed on top of a stove or lamp, and the water is then
allowed to boil. The sugar should be put in at this stage to sweeten the coffee, as it is never
stirred once poured out. The finely ground coffee may be stirred in or the boiling water poured
onto the grounds. The amount of coffee used is approximately one heaped teaspoonful per
person. Once the coffee has been stirred in, the copper pot is taken off the direct heat and the
cooling causes the grounds to settle. It is brought to the boil and allowed to settle twice more and
is then sprinkled with a little cold water to settle any remaining grains. The coffee is served in
small cups. While making the coffee it may be further flavoured with vanilla pods but this is
optional.

IRISH AND SPECIALTY COFFEES.
 Irish coffee
This is said to be the base of the specialist coffee, it is semi-alcoholic beverage.
Requirement of preparation (mise en place)
- Silver salver
- Tot measure
- 18.93cl stemmed glass on an under plate (paris goblet)
- Tea spoon
- Jug of double cream
- Coffee pot
- Sugar basin with a tea spoon
- Bottle of irish whiskey
Procedures of preparing Irish coffee

• Heat the Paris goblet glass by putting in hot water and then pour.
• Enquire the amount of sugar the customer would prefer although there is a certain
amount of sugar that would be preferred to aid the floating of the double cream on the
surface of the hot coffee.
• Place a teaspoon in the goblet to conduct the heat and avoid cracking of goblet as
the piping hot strong coffee is poured in.
• Then pour slowly hot strong black coffee into the goblet glass and do not fill the
goblet.
• Stir well until all the sugar has dissolved.
• One tot measure of Irish whisky is added. Ensure it is well blended with the
coffee.
• Double cream should then be poured slowly over the back of a teaspoon unto the
surface of coffee until it is 2 cm thick.
• The coffee should not be stirred at this stage.
NB Irish coffee should be done on the table for the guest to see.

The coffee in a goblet should be presented to the guest on a doily on a side plate and
placed in front of the customers.
Sequence of ingredients must always be:
a) Sugar
b) Black coffee
c) Spirit or liqueur
d) Double cream
Other forms of specialty coffees.

Monk’s coffee-Benedictine, Russian coffee-vodka, Jamaican and Caribbean coffee-rum,
Calypso coffee-Tia maria, Highland coffee-scotch whisky, Seville-cointreau, Café royale
and café parisenne-brandy,
NB: i) the procedure for this variation is the same as preparing irish coffee except that
this variation whisky is substituted with required spirit or liqueur.
ii) Other still room beverages includes cocoa, drinking chocolate milk shake and they
should be always available in the still rooms of not in the major department.
SERVICE OF COFFEE
Service of coffee for table and assisted service

Placements of coffee services
• Coffee service for each customer is made up of a demi- tasse on its saucer, placed
on a side plate, with its coffee spoon resting in the saucer at right angles under the handle
of the cup.
• The coffee service is placed on the table from the guest right hand side as the
coffee will be served from the right.
• The coffee service is positioned on the right hand side of the guest with the handle
to the right and coffee spoon set at right angles to the handle.
Service of coffee from a service salver
• The coffee is served from the right hand side of the guest.

• The service salver should rest on a neatly folded service cloth on the palm of the
hand to allow the server to rotate the service salver so that whatever is to be served is
nearest to the coffee cup.
• Ask the guest if he requires sugar. This is always offered first.
• Put the required amount.
• Rotate the salver so that the coffee pot and milk jug are in their correct positions.
• Ask if the guest requires black coffee or coffee with milk.
• Keeping the service salver lever tilt the hot coffee pot using the slaver as a base
and serve.
• Rotate the salver again so that the milk jug is in its right position for serving.
• The customer is the asked if he requires coffee with or without milk or cream.
• Still keeping the salver level, tilt the hot coffee pot using the salver as a base and
the coffee served.
• The service salver is again rotated a little so that the milk jug is in its best position
for serving,
• Still keeping the salver level, tilt the milk jug using slaver as a base and serve
milk.
• After completing the service of coffee, the coffee cup is adjusted to the centre of
the place setting for the convenience of the guest.
• The server should always return to the table at the appropriate, to see if the guests
require their coffee to be topped up
Other methods of serving coffee

Method 1
Service from a pot of hot coffee held on the side board on a hot plate. Milk or cream and
sugar are placed on the table.
Method 11
Service of both hot milk and coffee from pots, one held in each of the waiter’s hand.
Sugar is placed on the table for the customers to help themselves.
Method 111

In functions catering where large has have to be served. The hot milk /cream and sugar
are placed on the table. Coffee is then served from a vacuum flask which may also be
held on the waiter’s sideboard in readiness for replenishment should the customer
require it. This means of holding and serving coffee ensure that it is kept piping hot at all
times.
NON-ALCOHOLIC DISPENSE BAR BEVERAGES

The following are the non-alcoholic drinks which are obtained from dispense.
1. aerated water
2. Natural springs water or mineral waters
3. Squashes
4. Juices
5. Syrups
Aerated water
These are non-alcoholic beverages which are charged aerated with carbonic gas. The
flavorings found in different aerated water are obtained from essences.
Examples of aerated water
• Soda water-colourless and tasteless
• Tonic water-colourless and quinine flavored.
• Dry ginger it has golden straw coloured with a ginger flavor.
• Bitter lemon –pale cloudy coloured with a sharp lemon flavor.
• Other flavors are: Orange (Fanta), Ginger beer, Lemonades etc.
Service of coke (aerated water soft drinks)

Ensure you have the following
• A lined salver
• A long tumbler or slim jim, paris goblet, highball glass or 34.08cl short stemmed
beer glass.
• Two coasters (mats)
• Bottle opener
• A bottle of soda

Procedure
• On a lined salver, place the tumbler or water glass a bottle of coke, two mats/
coaster an opener.
• Take the salver to the table
• Then taking a sideway, stance from the right side place the mats/coasters on
appropriate position, then place the glass on the central mat and a bottle of coke on the
mat on the right side.
• Open the drink in front of the guest.
• Observe for flatness and check the signs chipping using a waiter’s cloth.
• Holding the glass with the right hand pour the soda slowly nearly full and place
the remaining soda in the bottle on the coaster on the right hand side.
• Welcome the guest and return the salver on the side board.
NB: - they may also accompany other drinks as mixers e.g.
- Whisky and dry ginger

- Gin and tonic
- Vodka and bitter lemon
- Rum and coco cola
Natural springs waters /minerals waters

These are bottled water mainly bought from shops. They can be group into two types.
 Minerals and springs water. Mineral water has a mineral content which is strictly
controlled while spring water has fewer regulations apart from those concerning
hygiene. Different commercial companies usually bottle their mineral water and
spring water in various sizes varying from 250ml, 500ml up to 400ml.
 Natural spring water-is obtained from natural springs in the ground and they have
natural minerals found in the soil and sometimes naturally charged with an
aerating gas.

There are different classes of mineral water depending on their chemical
incorporation.
i) Alkaline waters – these are the most numerous of all the mineral waters. It is
said they help treatment of gout and rheumatism. E.g.
- Perrier, saint- galmier, selters, vichy, evian, Malvern, aix-lesbains
ii) Aperients waters – so named because of their saline constituents, these being
in the main sulphate of magnesia or sulphate of soda. E.g.
- Cheltenham, montmirail, seidlitz, leamington-spa
iii) Chalybeate water – these mineral waters are of two kinds, being either
carbonated or sulphated. It is recognized that they act as a stimulant and a
tonic. E.g.
- Forges, passy, vitttel, saint nectaire
iv) Lithiated waters- these are rich in Lithia salt. E.g.
- Baden- baden, saint marco, salvator, carlsbad
v) Surphurous water- these are water impregnated with hydrogen. E.g.
- St Boes, challes, harrogates
vi) Table waters – they are recognized to be much less highly mineralized than
other natural spring waters and are mainly alkaline. They may be taken
between meal or at meal time, either alone or mixed with light wine or spirit.
Service of spring water/ mineral waters

Natural spring or mineral waters are normally drunk on their own for medicinal
purposes. However, some mineral waters may be mixed with alcoholic beverages to
form an appetizing drink.
In all cases they should be served in a paris goblet or a slim jim tumbler.
Squashes
These are drinks which are commercially sold but originally obtained from the fruits and
then processed where preservatives, colour and flavor are added. ( concentrated fruit
syrups)

They can be served on their own, mixed with spirit or cocktails. They can also act as a
base for preparation of fruit cup.
Examples
• Quenchers –orange
• Pineapple
• Lemon
• Tangerine etc.
Service of squashes
This may be served on their own with mixed spirit or cocktail or as a basic drink of fruit
cup.
E.g. orange, lemon, grapes, etc.
Requirements
• Tumbler with a measure of squash.
• A straw
• A jug of iced H20/soda water/soda siphon.
• Ice cube in small ice bucket and tongs
• Coaster.
Procedures
• Place coaster on the table
• Place the glass containing the squash on the coaster
• Add the ice cubes to the squash
• Ask the guest is he/she wishes iced H2O or soda to be added
• Place drinking straw in the glass if required
• It may be necessary to leave the ice and ice bucked on the side table for the guest
on under plates.
Juices
These are the juices obtained from fresh fruits and served with no addition of
preservatives or colours i.e. a liquid that is naturally contained in fruits and vegetables.
They can be bottled or canned.
Service of fresh fruit juice

A fresh fruit juice should be served chilled e.g. passion juice, orange juice, pineapple
juice, punch, mango tomato e.tc
Requirements
• Fresh fruit juice
• Castor sugar
• Coaster
• Straws
• Goblet (paris)
Procedures
Place coaster on the table place the goblet containing chilled juice on the coaster, add the
ice cubes into the juice.
Place the drinking straw in the glass.
NB: place a small bowl of castor sugar on an under plate with a teaspoon on the table
Service of tomato juice

Requirements on the side boards.
• A lined salver
• A goblet (decorated with an edge of twisted lemon slice)
• The glass placed on a doily on a side plate sauce.
• A chilled canned of tomato juice.
Procedures
• At the sideboard wipe and shake the can
• Punch two holes on the can opposite each other
• Place the can close to the mouth of glass and pour to the glass until nearly full.
• Place the glass with its lined under plate and teaspoon on the salver.
• Shake the Worcester sauce bottle and remove the lid.
• Place the sauce on a lined side plate and place on the salver.
• Carry the salver to the table and taking a sideway stance from the right place the
Worcester sauce on the head of the cover then place the juice centrally on front of guest .
• Return the slaver to the side board.

Syrups
These are kind of liquid prepared with sugar and other fruit flavoring (concentrated fruit
flavouring). They normally act as a base for cocktails, fruit cups or mixed with soda as a
long drink syrups can also be used as flavouring agents for cold drinks such as milk
shake. E.g. grenadine (pomegranate), cassis (blackcurrant), citronelle (lemon), gomme
(white sugar syrup), orgeat (almond), cerise (cherry), framboise (raspberry).
Syrups are also available as flavouring agents for cold milk drink such as milk shakes.
Serving syrups
Syrups are never served as drinks in their own but generally as flavourings in such items
as cocktails, fruit cups, long drinks and milk shakes.

WINE AND DRINK LIST.
The function of the wine list is similar to that of the menu and should be regarded by
both management and the food service operator as selling aid, and careful thought
therefore given to its planning, design, layout and colour and overall appearance.
Something which catches the eye will cause the individuals to look at it further, whereas
if the wine list is drab it will possibly cause the loss of many sales. It is important that
the clearly shown.
The content of drink lists are listed in the order in which they may be consumed that is.
 Aperitifs-includes sparkling wines and still wines, a range of aromatised wines,

fortified wines and natural spring and mineral waters.
 Cocktails
 Spirit and associated mixers.
 Wines –sparkling and still.
 Beers, cider, aerated waters and squashes.
 Digestifs- i.e. liqueurs, brandies, malt whiskies, ports, some fortified wine, sweet
table wines and vin douxnaturels (sweet wines whose fermentation muted/halted
by the addition of alcohol to maintain their natural sweetness.
 Specialty coffees and cigars.
Wines are usually listed either by their geographical origin or by type of wine.
The sommelier should have a good knowledge of all the wines available and their main
characteristics. He should also have an extensive knowledge of which wine are most
suitable to other.
In some establishment they illustrate each wines label to project the wine list image.
Compiling a wine and drinking list
Factors to consider when compiling a wine and drink list
• Attractiveness

• Legibility
• Layout
• Attractiveness
It is important to consider
• Overall presentation and design is it in keeping with the style of the operation.
• Size of the list –is it easy for the guest to handle and for him/her to locate what is
required.
• Shape-the shape vs. size and ease of handling as well as being linked to the style
of presentation.
• Illustrations-consider whether the wine list will be illustrated and whether the
pictures will be of general interest related to drinks or of wine reasons or wine label.
• Durability-consider how long will the list last and remain presentable once put-
into use. Cost is an obvious factor which will determine the quality of paper card used
and whether it can be laminated, lamination ensures a longer life of the list.
• Flexibility of design and format –this allows ease of accessibility for such
functions as alteration of price, changing vintages, use in other areas, insertion for
special promotions and the like.
Legibility- Whatever decision is made concerning overall presentation, design and
layout of the list, this effort is largely lost if the legibility factor is not considered,
remember lack of legibility and impact may loose many sales.
A good wine list should be printed or typed and the words and terms should be legible.
Layout - the customer as it enables him/her to find what she/he wants quickly. These
considerations should be.
• Informative maps and or photos
• Easily identifiable sections-i.e. the customer should easily find his/her way around
the list.
• Order of drinks-there no specific rule here and it is a matter of personal preference
linked to the customer needs but the modern wine list order we start with red wines,
white wines rose wines and sparkling wines.
• General information –incase of wines:

 Bin number descriptive comments as appropriate
 Name of wine alcoholic strength
 Quality indication vintage
 Shipper price per bottle
 Chateau/ estate bottled supplier
 Country and area of origin
And in case of other drinks:
 Brand name e.g martini

 Style (sweet, dry etc.)
 Description e.g. cocktails.
 Type of drink e.g. juices, whisky, gin, sherry
 Alcoholic strength as appropriate
 Descriptive notes as appropriate
Types of Wines and Drink List
1. Bar and cocktail lists-these may range from a basic standard list offering the
common everyday aperitifs such as sherries, vermouths,bitters and selection
of spirits with mixers ,beer and soft drinks together with a limited range of
cocktails to a very compressive list offering a good choice in all areas.
The actual format and content would be determined by the style of operation and clientele one
wishes to attract.
Together, the emphasis may be in certain area such as,
• Cocktail
• Malt whiskies
• Beers
• New world wines
• Non-alcoholic drinks.

2. Restaurant wine list
These may take the following format

• A full and very comprehensive list of wine from all countries
• A middle of the road, traditional selection e.g. some French.
• A small selection of well known or branded wines a prestige list.
• Predominantly wines of one specific country.
1. After meal drink list (digestives).
The following points should be noted.

• The list should offer a full range of liqueurs together with possibly a specialist
range of brandies and or a specialist range of malt.
• These are often combined with the wine list-although occasionally presented as a
separate liqueur list.
• A range of specialist liqueur/spirit coffee might also be included.
2. Banqueting wine list
• The length will be generally depend on the size and style of operation.
• In most instances there is a selection of popular wine name /styles on offer.
• There would be a range of prices from house wines to some fines wines to suit all
customers’ preferences.
• In some instances the banqueting wine list is the same the restaurant wine list.
3. Room service drink lists
• There may be a mini-bar or choice from a standard bar list.

• A limited range of wines is often offered.
• The price range vanes according to establishment.
• Special orders are required for champagne est.

ALCOHOLIC BEVERAGES
Alcoholic beverages are all the beverages which have been added alcoholic content
through processing. One is advised not to take much of these alcoholic beverages as they
stimulate brains and can cause death in caseof excess. They include, Wine, Cocktails
Bitters, Liqueurs, Spirits, and Beers.
APPERITIFS
A wide range of drinks served prior to a meal in order to stimulate the appetite.
1. Vermouths.
Types:
i. Dry vermouth made from white wine that is flavor and fortified.
ii. Sweet vermouth/ bianco-made from dry white wine, flavoured, fortified
and sweetened with sugar or mistelle.
iii. Rosé vermouth –made as per bianco, less sweetened, and is coloured with
caramel.
iv. Red vermouth-i.e. Italian vermouth made from white wine and is
flavoured, sweetened and coloured with a generous addition of caramel.
Popular Brands of Vermouths.
i. Cinzano red
ii. Cinzanobianco-white.
iii. Martin bianco-sweet whit
iv. Martin rosé
v. Martin rosso-originally from Italy.
vi. Noilyprat red-from France and used for making cocktails.
vii. Martin, Cinzano, Chambery, Noilyprat-all dry.
2. Bitters.:- Used as aperitifs or for flavorings mixed drinks and cocktails; they are
medicinal. Examples of bitters

- Amer Picon- A very black and bitter French aperitif. Grenadine or Cassis is often
added to make the flavor more acceptable. Traditionalists add water in a proportion
2:1
- Angostura bitters- Takes its name from a town in Bolivia. However, it is no longer
produced there but in Trinidad. Brownish red in colour, it is used in the preparation
of pink gin and the occasional cocktail and may be regarded as mainly a flavouring
agent
- Byrrh (Pronounced beer.) - This is a style of bitters made in France near the Spanish
border. It has a base of red wine and is flavoured with quinine and herbs and fortified
with brandy
- Campari -A pink, bittersweet Italian aperitif that has a slight flavour of orange peel
and quinine. Serve in an 18.93 cl (62⁄3 fl oz) Paris goblet or Highball glass. Use one
measure on ice and garnish with a slice of lemon. Top up according to the customer’s
requirements with soda or iced water
- Fernet Branca- The Italian version of Amer Picon. Best served diluted with water or
soda. Good for hangovers!
- Underberg- A German bitter that looks like, and almost tastes like, iodine. It may be
taken as a pick-meup with soda
- Other bitters Orange and peach bitters are used principally as cocktail ingredients.
Other well-known bitters are Amora Montenegro, Radis, Unicum, Abbots, Peychaud,
Boonekamp and Welling. Many are used to cure that ‘morning after the night before’
feeling. Cassis or Grenadine is sometimes added to make the drink more palatable
COCKTAILS
The term cocktails refer to different mixed drinks with one or two ingredients. A mixed
drink made according to a variety of recipes and containing liqueurs, spirits, syrups, spices,
etc., the end produce being pleasant to both the eye and palate.

It could be a short drink of 31/2 -4fluid ounces with anything larger being called a mixed
drink or a long drink. Longer drinks, e.g. juleps, have their recipes incorporating soda or
sparkling wine. The later maybe served in tall glasses, large-goblets or tumblers. Cocktails
based on spirits without much dilution are usually served in smallish glass as shorts.
The origin of the word is obscure; the origin of cocktails is claimed by England, Mexico
America and France. However it was in the United States that cocktails first gained major
popularity.
They could be served after the bouillon/soup. Served from the right, placed to the right of
each cover or directly on the service plate. If no service plate has been set, place the
cocktail directly in front of the guest.
Cocktails are either alcoholic or non-alcoholic. They have become popular because
1. They have nutritional benefits

2. They are quite refreshing
3. Due to increased activities which don’t require alcohol consumption e.g. sports
4. Due to alcohol related diseases
5. Due to campaigns by church and health institutions against alcohol consumption.
Components of a cocktail
1. Base – its usually a spirit and it forms the prime ingredient of a cocktail. It is
ingredient upon which other ingredients should blend though its common with
alcoholic cocktails
2. Body
a) Sweetening – it may be syrup, sugar or liqueur
b) Souring – this may be a fresh fruit juice, bitter or other ingredients.
They constitute the body of cocktail and this is where its flavor is obtained from
3. Garnish –adds to the presentation of the cocktail i.e. it makes the cocktail
decorative, appetizing or appealing.

Method of Making Cocktail.
The main cocktail making methods are.
1. Shaking- the cocktails made using this method require vigorous shaking to make even
blend. Therefore blending all the ingredients together so that upon tasting one ingredient
is not predominant. Correct proportions of ingredients are essential. The shaking method
is useful when the cocktail has fruit juice as one of the ingredient also when the cocktail
is spirit based or egg as one of the ingredient.
Main equipment used
- Cocktail shaker or boston shaker with hawthorn strainer
- Blender for mixes
Procedure of shaking
- Chill the cocktail shaker by putting some ice cubes which can be removed if not part
of ingredients
- Measure ingredients accurately but do not overfill the shaker
- Use short and snappy action (shakes)
- You may add the effervescent ingredients e.g. coke to the shaker but don’t shake
after this. They can be used for topping the glass.
- If alcoholic cocktail is to be prepared, start with non alcoholic ingredients followed
by alcoholic ingredients thus obeying the principle of least expensive items to more
expensive items.
2. Stirring – this method is useful if the ingredients are wine based and clear.
a) Same glass – involves making of cocktails in same glass in which to be served.
Cocktails made with this method have its ingredients dissolving easily and they can
be hurried by vigorous stirring which may change their chemical composition. Only
light stirring may be applied to ensure even mixing e.g. by use of a straw
b) Vigorous stirring- this process involves mixing ingredients in a mixing glass which
are then stirred using a bar spoon to ensure smooth blending. Ingredients used don’t
require vigorous shaking which may harm their chemical composition but brisk
stirring to ensure even blending.

Equipment used
Bar mixing glass, bar spoon with muddler ( bar hammer), hawthorn strainer (strains
ice cubes)
The art of making a good cocktail is to blend all the ingredients together by either
shaking or stirring so that upon tasting no one ingredients are predominant. A rule of
thumb is to determine whether a cocktail should be shaken or stirred. If it contain a fruit
juice as the ingredient it should be shaken, if the ingredients are wine based and clear
they should be stirred.
Points to Note in Making Cocktails.
1. Ice should always be clear and clean.

2. Do not overfill the cocktail shaker.
3. Effervescent type drinks should never be shaken.
4. To avoid spillage, do not fill glasses.
5. When egg white or yolk is an ingredient, first break the egg into separate containers.
6. Serve cocktail in chilled glasses.
7. To shake, use short and snappy actions.
8. Always place ice in the shaker or mixing glass first, followed by non-alcoholic and then
alcoholic beverages.
9. To stir, stir briskly until the blend is cold.
10. As a general rule the mixing glass is used for those cocktails based on liqueurs or wines
(clear liquids).
11. The shakers are used for cocktail which might include fruit juice, cream, sugar and
similar ingredients.
12. When egg white or yolk is an ingredient then the Boston shaker should be always used.
13. Always add the garnish after to cocktail has been made, add it to glass.
14. Always measure out ingredients as inaccurate amount spoils the balance of the blend and
taste.

15. Never use the same ice twice.
NB: Mixes are made by making additions to the key ingredients of a cocktail.
There are alcoholic cocktails e.g. John Collins, whisky sour, Screwdriver, Tom Collins, Bloody
Mary , Gin fizz, Scotch mist and non-alcoholic cocktails e.g. tropicana, fruit cup and Cinderella.
Different cocktails are served at different glasses –examples of these
• Cocktail glass-for pink lady and white lady
• Champagne glasses-for champagne cocktails and sassies
• The flute-for bucks fizz and the grasshopper.
• The tulip-for brandy Alexander and Kir Royale.
• Pans goblet-for cobblers, pina colada and green blazer
• Washington glasses for pimms, coolers and long drinks such as fruit cups.
• Rocks/old fashioned glasses/whisky glasses for Negron’s Bronx and blue Monday.
• Highball/Colin glasses-for Highball, JohnCollins, TomCollins,Mint Julep, Tequila

sunrise and sputzers.
• Brandy balloon (small) for B and B and as an alternative for brandy and liqueur-based
cocktails brand balloon (large) for long drinks such as pimms.
• Sour glasses for sours and as an alternative to rock glass.
• Martini cocktail glass for dry medium and sweet martinis and manhattans.
TYPES OF COCKTAIL
1. Blended drinks-cocktails made using a liquidizer.
2. Champagne cocktail such as Buck pizzas which has addition of orange juice.

3. Cobblers-wine and spirit based served with straws and decorated with fruits.
4. Collins- hot weather drinks, spirit based served plenty of ice.
5. Coolers- almost identical to the Collins but usually containing the peel of the fruit cut
into spiral. It can be wine or spirit based.
6. Crustas-may be made with spirit, the most popular spirit is brandy. The edge of glass is
decorated with powdered sugar, crushed ice placed in glass.
7. Cups- hot weather wine based drinks.
8. Daisies-made with any spirit and usually served in tankard or wine glass filled with
crushed ice.
9. Egg Noggs- traditional x-max drink, made of rum or brandy and is milk based. It’s served
in a tumbler.
10. Fixes-short drink made by pouring any spirit over crushed iced. It is decorated with fruit
and served with short straws.
11. Fizzes-similarl to Collins-it is always shaken and then topped with soda.it must be
takenimmediately.
12. Flips-similar to egg nogg, it contains egg yolk but never milk.it is spirit, wine or sherry
based.
13. Frappes- served oncrushed ice.
14. Highball -American-this is a simple drink that is quickly prepared with spirit and other
mixers
15. Juleps-“American” containing mint with claret, Madeira or bourbon whisky base.
16. Pick-me ups- for aiding digestion.
17. Pousse- café-of specific densities and it is layered.
18. Smashes-smaller versions of a julep.

19. Sours-always made with fresh juices to sharpen the flavor of the drink.
20. Swizzles-take their name from the stick used to stir the drink, “swizzling creates a frost
on the outside of glass.
21. Toddies-refreshers that may be served hot or cold contain lemon, cinnamon, nutmeg, etc.
SPIRITS (STILLS)
All spirits are produced by the distillation of alcoholic beverages, i.e. ethyl alcohol vaporizes
(boils) at a lower temperature of 78c than water 100c., therefore liquid containing alcohol is
heated in an enclosed environment .Alcohol forms steam, taken off leaving water and other
ingredients are behind. The process raises the strength of the resulting liquid.
Methods of producing spirits
a) pot still-used for full, heavy flavoured spirits brandy,

b) patent still (Coffey)- used for lighter spirits such as vodka.
Bases for Spirits
These are major ingredients that are used in production of spirits. The bases are fermented and
thereafter distilled to produce a spirits.
Barley, maize or rye (i.e. beer)- Whisky, gin and vodka
Wine-for brandy spirits.
Cider - calvados spirits.
Molasses- rum spirit.
Pulgue- Tequila

Types of spirits
1. Brandy- wine based spirit( spirit distilled from wine). ‘Brandy’, word linked to cognac (a
region in France and Armagnac) but brandy is also made in almost all wine producing
areas. Examples of Cognac brandy are Martelle, Hennessey, Remy, three barrels, richot
brandy, and viceroy. It’s taken as digestive/after meal especially heavy meals. Brandy
undergoes maturation in casks with young brandies being colourless and mature brandies
of mellow colour. Colour of brandies/ cognac is obtained by aging in wooden casks, for
three years, therefore drawing colour from the wood i.e. amber colour. Grappa- this is an
Italian style brandy and it is produced from pressing of grapes after the required
unfermented grape juice has been removed for wine production. (raynal, wellington)
Service
 Best served with no additions.
 Served in brandy balloon or brandy sniffer.
 Popular mixes for lesser brandies are lemonade or peppermint together with ice.
2. Gin –the term ‘gin’ is taken from the first part of the word Genievre, which is the French
term for juniper. Juniper is the principal botanical (flavouring agent) used in the
production of gin. Maize is the cereal used in gin production in the United Kingdom.
However rye is the main cereal generally used in the production of Geneva gin and other
Dutch gins. Malted barley can be alternatively used instead of maize and rye. The two
key ingredients that are used for flavouring of gin are juniper berries and coriander seeds.
Types of gins
• Fruit gin- these are fruit flavoured gins that may be produced from any fruit. The most
popular are sloe, orange and lemon.
• Geneva gin- this is made in Holland by the pot still method alone and is generally known
as Holland’s gin.
• London dry gin-this is the most well known and popular of all gins. It is unsweetened
• Old tom- this is a sweet gin made in Scotland. It sweetened by sugar syrup. As the name
implies, it was traditionally used in a Tom Collins cocktail.
• Plymouth gin- this has a stronger flavor than London dry and is manufactured by coates
in Devon it is most well known for its use in cocktail pink gin together with the addition of
Angostura bitters.
3. Whisk (e) y- made from cereals. This spirit is obtained from distillation of fermented
mash of grain usually barley,maize, rice or rye and is aged in wood.e.g.
- Scotch whisky - from malted barley then heated over a peat fire,
- Irish whiskey - from barley. Hot air rather than a peat fire is used during malting
thus does not gain smoky quality of scotch. Its distilled 3 times and matured longer.
- Canadian – a blend of flavoured and neutral whiskies made from grains such as rye,
wheat and barley.
- Bourbon - from maize and rye
 whisky refers to the scotch or Canadian drink and whiskey to the Irish or
American.
 Popular whiskies include Irish whiskies e.g. Jameson, Scotch whiskies e.g.
John walker Red and Black label, Jack Daniel, VAT 69, JB rare, Bond 7,
American whiskies, Scotland whiskies, Teacher’s whiskies. The Whiskies
come as regular brands (3years age) and premium brand (15 years age).
Service-Natural or with water, often still or mineral water, with dry ginger or with soda water
and ice is offered.
4. Vodkas- these are cereal based i.e an alcoholic distillate from a fermented mash of grains
highly refined / very pure, patent still spirit. It’s purified by being passed through
activated charcoal which removes virtually all aroma and flavor. It is described as the
flavourless or colourless spirit.
Service-as along drink in a long tumbler i.e. mixed with another drink.eg vodka and ginger ale,
vodka and tonic, vodka and bitter lemon, vodka and fresh orange juice. Long drink (60ml/
double tot).Not served neat, quite strong. E.g safari vodka
5. Rum-Sugar cane based spirit i.e.made from by-products of sugar cane (molasses)
available in dark and light verities e.g. black rum, golden rum, white rum. It’s the

produce of distilled molasses, then aged for 2years. It’s produced where sugarcane is
grown naturally e.g. Jamaica, Cuba, Kenya, Trinidad etc.
Categories of rum
Dark rum - is burnt sugar or caramel added, e.g. Myres rum, Navy rum, Captain Morgan.
White rum- Kenya cane, Bacardi, safari cane.
Service: - Dark rum- Lemonade with cola and slice of lemon or lime or with blackcurrant plus
ice. As a long drink-use a long tumbler glass, e.g. rum and cola.
- White rum- natural ice or with cola, ice and slice of lemon or lime.
6. Tequila- this is a Mexican spirit distilled from the fermented juice of the agave plant. It
was traditionally drunk after a lick of salt and a squeeze of lime or lemon. E.g. Camino
real, Jose cuerua - classico

WINE
Wine is the alcoholic beverage obtained from the fermentation of the juice of freshly gathered
grapes. The fermentation of wine takes place in the district of origin, according to local tradition
and practice. Wine is produced by countries where the climatic condition have:
• Enough sun to ripen the grape.

• Moderate winter yet sufficiently cold to give vine a chance for rest and restore its
strength for the growing and fruiting season.
France and Italy are the best wine producing countries although Europe produces ¾ of
the wine .other countries are former soviet republics, Argentina, Spain, USA and
Germany.
Factors that influence the quality of wine.
1. Climate and microclimate.
2. Nature of the soil and sub soil.
3. Vine family and grape species.
4. Method of cultivation- viticulture.
5. Chemical composition of the grapes.
6. Yeast and fermentation.
7. Method of wine making vinitification.
8. Lack of the year.(vintage)
9. Ageing and maturity process.
10. Method of shipping or transportation.
11. Storage temperature.
The grape.
The grape has the following elements.
 Skin- which provides tannins and colour.

 Stalk- provides tannins.
 Pips- provides bitter oils.
 Pulp- contain sugar, fruit acids, water, pectin.

- The yeast required for the fermentation process is found on the outside of the grape
skin in the form of a whitish bloom.
The colour in wine comes from the skin of the grape, being extracted during the fermentation
process. Red wine is made from red grapes, but white wine is made from white grapes or red
grapes whose skin has been removed before fermentation
Pests and diseases
The vine is subject to pests and diseases in the form of birds, insects, fungi, viruses and weeds.
The main ones are described below.
Phylloxera vastatrix- A louse-like, almost invisible aphid, which attacks the roots of the vine.
Phylloxera arrived in Europe in the mid-1800s almost by accident, transported on American
vines imported into various European countries from the eastern states of North America. It
ravaged many of the vineyards of Europe at this time. The cure was to graft the European vine
onto resistant American rootstocks. This practice has since become standard throughout the
world wherever Vitis vinifera is grown.
Grey rot or pourriture gris- This fungus attacks the leaves and fruit of the vine during warm
damp weather. It is recognised by a grey mould. The fungus imparts an unpleasant flavour to the
wine.
Noble rot or pourriture noble (Botrytis cinerea)- This is the same fungus in its beneficent
form, which may occur when humid conditions are followed by hot weather. The fungus
punctures the grape skin, the water content evaporates and the grape shrivels, thus concentrating
the sugar inside. This process gives the luscious flavours characteristic of Sauternes, German
Trockenbeerenauslese and Hungarian Tokay Aszu.begins.
Faults in wine
Faults in wine occurs during bottling or vintification of the wine but with modern
technology cases of fault wine become rare.
 Corked wines- affected by a diseased cock, caused through bacteria action or
excessive bottle age. The wine tastes and, smells foul. It should not be confused
with cock residue in wine.

 Maderisation or oxidation- This fault is caused by bad storage i.e. is too much
exposure to air which tend to make cork dry out of these conditions. The colour
of wine the browns or darkens and the taste very slightly resembles Madeira,
hence the name the wine taste ‘spoilt’.
 Acetification.-This result from overexposing of wine to air .The vinegar microbe
develops a film on the surface of the wine and acetic acid is produced making the
wine tastes sour, resembling wine vinegar.
 Tartare flake.-This is crystallization of potassium bitartrate forming crystals like
flakes and normally found in white wine which may cause anxiety to the
customers but the wine is perfect to drink and harmless.
 Excess sulphur dioxide.-Sulphur dioxide is added to wines as preservative and
also to keep the wine health. Once the bottle is opened the stink of sulphur
dioxide disappears after few minutes and the wine is a perfect table drink. It is
advisable to let the surplus dioxide to escape for a few minutes once the bottle is
opened.
 Secondary fermentation -In some instances traces of sugar and yeast are left in
the wine bottle. This leaves the wine with unpleasant taste and should not be
confused with pertillant, spritzing characteristics of some other healthy and
refreshing wines.
 Hydrogen sulphide (H2s) -This is caused by the presence of hydrogen in wine.
Sulphide in the wine makes it smell and taste as rotten eggs. In such instance the
wine should be thrown away.
 Foreign contamination – e.g. includes splintered or powdered glass caused by
faulty bottling machinery or re used bottles which previously held some kind of
disinfectant.
 Sediment, lees, crust or dregs-This is organic matter discarded by the wine as it
matures in cask or bottle. It can be removed by racking fining or in case of
bottled wine by decanting.
 Cloudiness- caused by suspended matter in the wine changing its original colour
and becomes cloudiness. It may be due to extreme temperatures.

Classification of Wine Types
1. Table wines or still wines or light wines.
Still because they lack carbonation. This is the largest category with alcoholic
strength of 8% and 15% by volume. They are:
i. Red wines- fermented in contact with grape skin, from which the wine gets
its colour. Normally dry wines.
ii. White- commonly from white grapes but the grape juice must be fermented
away from skin, normally dry to very sweet.
iii. Rosé- made in three ways, i.e.
- From black grapes fermented for up to 48hours
- By mixing red and white wines together
- By pressing grapes so that some colour is extracted.
 Rosé wine maybe dry or semi-sweet. Called “blush” in the U.S.A .when
made wholly from red grapes.
iv. Sparkling wines, - example champagne are made by the method
champenoise, i.e. Secondary fermentation in bottle. They are effervescent
wines,( have carbon dioxide to make them fizzy) and not necessarily made in
the town of champagne. They are best served in tulip or flute glass.
Sweetness in sparkling wine.
 Extra-brut -very dry.

 Brut-very dry.
 Extra sec-dry.
 Sec –medium dry.
 Demi-sec-medium sweet.
 Demi doux-sweeter.
 Doux-luscious

2. Fortified or liqueur wines, e.g. Sherry, port and Madeira. They are wines that
have been strengthened by the addition of alcohol, usually a grape spirit during or
after fermentation. In EU known as liqueur wines alcoholic strength may be
between 15% to 22% by volume. Examples include.
i. Sherry is fino (dry), medium, and oloroso (sweet).Sherry is served chilled in
copita sherry glass, sherry saucer.
ii. Port (white) is served chilled sometimes with ice and a slice of lemon or
lime. Port (ruby) is good port served naturally, either by itself or with
lemonade and ice.
3. Organic wines
These wines, also known as ‘green’ or ‘environmentally friendly’ wines, are made from grapes
grown without the aid of artificial insecticides, pesticides or fertilisers. The wine itself will not
be adulterated in any way, save for minimal amounts of the traditional preservative, sulphur
dioxide, which is controlled at source.
4. Alcohol-free, de-alcoholised and low alcohol wines
These wines are made in the normal way and the alcohol is removed either by hot treatment –
distillation – which unfortunately removes most of the flavour as well, or, more satisfactorily,
by a cold filtration process, also known as reverse osmosis. This removes the alcohol by
mechanically separating or filtering out the molecules of alcohol through membranes made
of cellulose or acetate. At a later stage, water and a little must are added, thus attempting to
preserve much of the flavour of the original wine.
The definitions for these wines are:
- alcohol-free: maximum 0.05% alcohol
- de-alcoholised: maximum 0.50% alcohol
- low alcohol: maximum 1.2% alcohol.
5. Vins doux naturels
These are sweet wines that have had their fermentation muted by the addition of alcohol in
order to retain their natural sweetness. Muting takes place when the alcohol level reaches
between 5% and 8% by volume. They have a final alcoholic strength of about 17% by volume.
One of the best known is Muscat de Beaumes-de-Venise, named after a village in the Cotes du

Rhone where it is made. The wine is fortified with spirit before fermentation is complete so that
some of the natural sugar remains in the wine. It is usually drunk young.
6. Aromatised wines
These are flavoured and fortified wines.
Vermouths
The four main types of vermouth are:
- Dry vermouth: often called French vermouth or simply French (as in Gin and
French). It is made from dry white wine that is flavoured and fortified.
- Sweet vermouth/bianco: made from dry white wine, flavoured, fortified and
sweetened with sugar or mistelle.
- Rosé vermouth: made in a similar way to Bianco, but it is less sweet and is coloured
with caramel.
- Red vermouth: often called Italian vermouth, Italian or more often ‘It’ (as in Gin and
It). It is made from white wine and is flavoured, sweetened and coloured with a
generous addition of caramel.
Closures for wine bottles
There are now four main types of closures for wine bottles.
1. Natural corks
These closures are made from whole pieces of cork. Each is individual and unique and there can
be quality variation. However, natural cork has a high degree of elasticity and compressibility
and can mould itself around tiny imperfections in the neck of the bottle. It is well proven for
the long-term storage of wines. Natural cork is however susceptible to trichloroanisole (TCA)
(see corked wine, p.169). If the cork dries out or is loose fitting the bottle can leak and the wine
can become oxidised through being exposed to the air.
2. Technical (or composite) corks
These are agglomerate corks made from small pieces of natural cork moulded into a cork shape
and held with food-grade glue. The better quality closures are agglomerate with solid cork discs
at either end. The solid end is the only part that comes into contact with the wine. However,
as with natural cork, it is susceptible to TCA. The opening process is similar to natural corks.
3. Synthetics (plastics)
These are synthetic closures that may be used for wines that are to be drunk within about

18 months of bottling. After this time synthetic closures may lose their elasticity, resulting
in the risk of the seal being broken and the wine becoming oxidised through exposure to
the air. Although not susceptible to TCA, there are some risks of the closure taking up fruit
flavours from the wine or adding plastic flavours to the wine. The opening process is similar to
traditional corks, although this type of closure can be more difficult to extract than cork and re-
inserting the closure into the neck of the bottle is also difficult.
4. Screw caps
Various makes of screw cap and linings are used which are easy to open and reseal. The closure
provides a tight seal for the bottle and TCA is unlikely. However, these closures are relatively
new and the longer-term effects on wines for laying down (ageing) are yet to be determined.
The opening procedure is to hold the whole length of the seal in the opening hand and to hold
the base of the bottle in the other hand. The closure is held firmly in the opening hand with
more pressure, from the thumb and first finger, around the cap itself. The bottle is then sharply
twisted using the hand holding the base. There will be a click and then the upper part of the
screw top can be removed.
Reading a wine label.
The label on a bottle of wine can give a lot of useful information about the wine. The
language illustrating information will be normally of that of the origin country or may be
translated into English. The information always include
• The name of the wine
• The country where the wine was made.
• Alcoholic strength in percentage by volume (% vol).
• Content in litre, cl or ml
• Name and address or trademark of supplier other information include;
- The year the grapes were harvested, called vintage.
- The region where the wine was made.
- The quality category of the wine.
- Details of bottles and distributer

TASTING WINE
A good sommelier should have knowledge of the wine list and characteristics of
different wines offered. To facilitate this he/she must know the correct approach of
testing of a wine.
Sommelier usually uses his/her sense to taste the wine, i.e the taste, smelling and seeing
• Tasting allows detection of the aroma in the mouth.
• Smelling determines the bouquet of a wine by means of a vigorous swirling in the
glass.
• Different parts of a tongue detect different aroma. The tip of the tongue will taste
sweetness. The upper edges taste acidity, the sides of the tongue detects saltiness and the
back of the tongue detect bitterness.
• Flavor of a wine comes from combination of taste and smell.
Factors to consider when tasting wine

• There should be no noise to distract the taster.
• There should be good ventilation to eliminate odours.
• Sufficient light not artificial light and if possible daylight is the best time.
• Temp of the room should be at about 200 c.
• The wine tasting glass should be of correct shape i.e. should be fairly wide but
narrow at the top. This allows elements making up the bouquet to become concentrated
hence better be filled to more than 1/3 capacity to allow easier swirl of the wine.
• The tester glass should be spotless clean.
SERVICE OF WINES
The sommelier or wine butler should be able to advise and suggest wines to the host as
required. Immediately the food order has been taken the wine list should be again
presented to the host so that they may order wine for their party to accompany the meal
they have ordered.
Key principles of wine service
There are seven key principles to be taken into account when serving wines.
1. The wine waiter must be able to describe the wines and their characteristics honestly –

bluffing should be avoided.
2. Always serve the wine before the food. Avoid any delay in serving the food once the wine has
been served.
3 Serve wine at the correct temperature – it is better to tell the customer that the wine is not at the
right temperature for service, rather than resorting to quick heating or cooling methods as these
can damage the wine.
4 Treat wine with respect and demonstrate a high level of technical skill, supported by the use of
high quality service equipment. As the customer is paying for the wine and the service they have
the right to expect their chosen wine to be treated with care.
5 When pouring wine, the neck of the bottle should be over the glass but not resting on the rim in
case of an accident. Care should be taken to avoid splashing the wine and when pouring is
complete, the bottle should be twisted and raised as it is taken away. This prevents drops of wine
falling on the tablecloth or on a customer’s clothes. Any drops on the rim of the bottle should be
wiped away with a clean service cloth or napkin.
6 Do not overfill glasses. Fill glasses to the right level, usually to the widest part of the bowl or
to two-thirds full, whichever is the lesser. Sparkling wine served in a flute is usually filled to
about two-thirds to three-quarters of the glass. Doing so helps the wine to be better appreciated
and looks better too.
7 Avoid unnecessary topping up – it does not sell more wine and it often irritates customers.
Another reason for being cautious about topping up wine glasses is that the customer may be
driving. If wine is constantly topped up the customer may not notice how much they are
consuming. Ask the customer before topping up their wine.
Serving temperatures for wines
- Red wines: 15.5–18 °C (60–65 °F). Some young red wines may also be drunk cool at about
12.5–15.5 °C (55–60 °F).
- White wines: 10–12.5 °C (50–55 °F).
- Dessert wines, Champagne and other sparkling white wines: 4.5–10 °C (40–50 °F).
Wine glasses
Wines may be served in the types of glasses indicated below:
- Champagne and other sparkling wines: flutes or tulip-shaped glass.

- German and Alsace wines: traditionally long-stemmed German wine glass but nowadays
a medium-size wine glass.
- White wines: medium-size wine glass.
- wines: flutes or medium-size wine glass.
- Red wines: large wine glass.
Service of white wines
1. Obtain the wine from the bar or storage area. Check that the order is correct and that the
wine is clear and at the correct service temperature.
2. Take to the table in an ice bucket and place the ice bucket in a stand.
3. Present the bottle to the host with the label showing – this allows him or her to check
that the correct wine is to be served
4. Ensure the correct glasses are placed on the table for the wine to be served.
5. Make sure a clean napkin is tied to the handle of the ice bucket – this is used to wipe
away condensation and water from the outside of the bottle before pouring the wine.
6. Using a wine knife, cut the foil all the way round, below or above the bottle rim at the
top of the bottle (some bottles have small caps rather than foils). The top of the foil only
is then removed and the top of the cork is wiped with the napkin
7. Remove the cork using a wine knife (see Figure 6.41(c)). Smell the cork in case the wine
is‘corked’.
8. Place the cork in the ice bucket. If the wine is a high quality vintage wine then the cork
would generally be placed on a side plate at the head of the host’s cover. This cork should
have the name and year of the wine printed on it.
9. Wipe the inside of the neck of the bottle with the napkin.
10. Wipe the bottle dry.
11. Hold the bottle for pouring so that the label may be seen. Use the waiter’s cloth in the
other hand, folded, to catch any drips from the neck of the bottle
12. Give a taste of the wine to the host, pouring from the right-hand side. He or she should
acknowledge that the wine is suitable, i.e. that it has the correct taste, bouquet and
temperature.

13. Serve ladies first, then gentlemen and the host last, always commencing from the host’s
right. However, nowadays service often follows from one customer to the next, anti-
clockwise.
14. Fill each glass two-thirds full or to the widest part of the bowl – whichever is the lower.
This leaves room for an appreciation of the bouquet.
15. Replace the remaining wine in the wine bucket and refill the glasses when necessary.
16. If a fresh bottle is required, then fresh glasses should be placed upon the table, and the
host asked to taste the new wine before it is served.
17. On finishing pouring a glass of wine, twist the neck of the bottle and raise it at the same
time to prevents drops of the wine from falling on the tablecloth.
Service of red wine
- The basic procedure for the opening and serving of red wines is the same as for white
wines
- If the red wine to be opened is young the bottle may stand on an underplate or coaster on
the table and be opened from this position. This adds to the overall presentation of the bottle and
may prevent drips of red wine from staining the tablecloth. Although there is no technical reason
why red wine should be served with the bottle in a wine basket or wine cradle, these are used in a
number of establishments for display/presentation purposes. They also assist in retaining the
sediment, found in some older red wines, in the base of the bottle.
- The cork should be removed from the bottle of red wine as early as possible so that the
wine may attain room temperature naturally. If the wine is of age and/or is likely to have heavy
sediment, then it should be decanted. It should be placed in a wine basket and first presented to
the customer. Placing the bottle in a wine basket helps to keep the bottle as horizontal as
possible, comparable to its storage position in the cellar, in order to prevent the sediment from
being shaken up. The wine should then be decanted. Alternatively, if the wine is ordered in
advance it can be left standing for a few days before being opened for service
- There is a trend nowadays to decant younger red wines and also some white wines simply
because exposure to air improves the bouquet and softens and mellows the wine. Decanting also
enhances the appearance of the wine, especially when presented in a fine wine decanter.
However, the permission of the host should always be sought before decanting a wine in the
restaurant.

NB: For bottles with screw caps, the opening procedure is to hold the whole length
of the seal in the opening hand and to hold the base of the bottle in the other hand.
The closure is held firmly in the opening hand with more pressure, from the thumb
and first finger, around the cap itself. The bottle is then sharply twisted using the
hand holding the base. There will be a click and then the upper part of the screw top
can be removed.
Decanting is the movement of wine from its original container to a fresh glass receptacle,
leaving the sediment behind.
1. Extract the cork carefully. The cork may disintegrate because of long contact with
alcohol, be careful.
2. Place a single point light behind the shoulder of the bottle, a candle if you are decanting
in front of customers, but a torch, light bulb or any light source will do
3. Carefully pour the wine into an absolutely clean decanter. The light will reveal the first
sign of sediment entering the neck of the bottle
4. As soon as sediment is seen, stop pouring into the decanter but continue pouring into a
Glass. The latter wine, when it settles, can be used as a taster or for sauces in the kitchen.
5. The wine should always be checked to make sure that it is clear before being presented
at the table for service.
6. If the wine is not clear after decanting then it should be decanted again into a fresh
decanter, but this time using a wine funnel which has a piece of fine muslin in the mouth
of the funnel. If the wine is still not clear it should not be served and a new bottle of the
wine selected. It is more common now for a wine funnel to be used as part of the
decanting process.
- Very old red wine can break up with too much exposure to air. Such wines can be left to
stand for a few days to allow the sediment to settle in the bottom of the bottle. The bottle is then
opened before the meal is served and the wine is poured very carefully straight into the glass,
with the bottle held in the pouring position as each glass is approached. This prevents the wine
slopping back to disturb the sediment. Sufficient glasses should be available to finish the bottle,
thereby ensuring that the wine does not re-mingle with its sediment during the pouring process.
Service of Champagne and sparkling wine

The same method is used for opening all sparkling wines. The wine should be served well chilled
in order to obtain the full effect of the secondary fermentation in the bottle, namely,
effervescence and bouquet. The pressure in a Champagne bottle, due to its maturing and
secondary fermentation, will be about 5 kg per cm2 (about 70 lb per sq in). Great care must
be taken not to shake the bottle otherwise the pressure will build up and could cause an accident.
1. After presenting the bottle to the host, for agreement of the wine chosen, the wine is
ready for opening.
2. The neck of the bottle should be kept pointed towards a safe area in the restaurant during
the opening process. This is to avoid any accidents to customers should the cork be
released suddenly.
3. The thumb should be held over the cork with the remainder of the hand holding the neck
of the bottle.
4. The foil around the top of the cork is separated from the foil around the neck of the
bottle by pulling on the tab on the foil. Alternatively a wine knife may be used to cut the
foil. The foil is not removed.
5. The wire cage is untwisted and is carefully loosened, but not removed
6. Then, holding the cork and the cage in one hand, with the thumb still over the top of the
cork, the bottom of the bottle should be twisted with the other hand to slowly release the
cork
- Sparkling wine should be served in flutes or tulip-shaped glasses, from the right hand
side of each customer. It is also worth considering lifting the glass from the table so as to pour
the wine more easily and quickly, and to reduce the frothing of the wine.
Service of wine by the glass
Many establishments offer a range of wines for sale by the glass. Wines are mostly offered in
125 ml or 175 ml measures. With the exception of sparkling wines, it is often better to serve the
wine in a glass larger than the measure. This allows the aroma to develop in the glass and the
wine to be better appreciated. Many establishments now also pour a measure of wine into a small
carafe for the service of wine by the glass. This then allows the customer to pour the wine into
their glass as required.
Storage of open wine
Once a bottle is opened the wine can deteriorate quite quickly as it reacts with the air and

oxidises. There are various methods of keeping wines once they have been opened. Some work
by creating a vacuum within the bottle and then sealing the bottle with a removable closure,
either manually or mechanically. Another system involves putting a layer of carbon dioxide gas
(CO2) on the surface of the wine, thus preventing air getting to it.
WINE STORAGE
- Wine should be stored in cellars with a northerly aspect and is free from vibration,
excessive dampness, draughts and unwanted odours. The cellar should be absolutely clean, well
ventilated, with only subdued lighting and a constant cool temperature of 12.5c (55f) to help the
wine develop gradually.
- Table wines should be stored on their sides in bins remaining in contact with the cork. To
prevents air from entering the wine or else the wine could turn to vinegar.
- Wines that are served chilled should be stored in the coolest part of the cellar and in bins
nearest the ground (because warm air rise).
- Wines that are served at room temperature are best stored in the upper racks since the
upper area of the cellar is always warm
- Special refrigerators or cooling cabinets can also be used for sparkling, white and rosé
wines at serving temperature.
Other Drinks.
Spirits, liqueurs, squashes, juices and mineral waters are stored upright in their
containers, as are fortified wines. Port-style wines are best laid down.
MATCHING FOOD AND DRINKS

A waiting staff or a sommelier should have good knowledge of different foods and their
accompanying or matching drinks. He /she should be in a position to advice the guest to

make a good choice of the same. However a customer should be given freedom on
choosing and selecting of wines spirits, liqueur, etc.
The following points should be considered in matching foods and drinks.
 Aperitifs are alcoholic drinks that are drunk before the meal. If the wine will be
consumed with the meal then the aperitifs selected should be a grape (wine based) rather
than a ‘grain’(spirit- based’ aperitif, since the later can spoil or dull the palate. Wine
based aperitifs aresweet therefore stimulating appetite.
 Starter course are best accompanied by a dry white or dry rosé wine.
 National dishes should be accompanied by national wines of that country e.g.
Italian red wine should be served with pasta.
 Fish and shellfish dishes are most suited to well-chilled dry white wines.
 Red meats such as beef and lamb blend and harmonies well with red wine.
 White meat such as veal and pork are acceptable with medium white wine.
 Game dishes require heavier and more robust wines to complete flavor of these
dishes.
 Sweet and desserts are accompanied by sweet white wines.
 The grain and fruit based brandies and liqueurs all harmonies well with coffee.
 Cheeses go well with dry-robust red wine.
General Guidelines to Follow When Matching Foods and Drinks.
• Champagne or sparkling wine complements most foods.

• Consume red wine with red meat and white wine with white meat.
• If unsure, oftenarosé will suffice.
• Consume white wine before red wine.
• Consume white wine before sweet wine.
• Consume a good wine before a great wine.
 Make sure your wine is at the correct temperature
Dish Accompanying drink &matching drink.

1 Horsdoueuvre Fino or manzanilla sherry

2 Soups Sherry
Dry pot
madeira
3 Omelets No wine should be served
Italian red wine
4 Fish Dry white wine.
Champagne
 Oyster and shell fish White wine
White graver
• Smoked fish
White wines California
• Fishdishes
with sauces
• Shallow fried
poached or grilled
fish
5 White meats Rose wines such as Anjou

• Hot white Light red wines such new Zealand pinot noir
meats Fuller white wine such as hocks,granvina sol
• Cold white Rosé wines.
meat
6 Other meats Red wines that will cut through the fat
• Duck and e.gchateuneof –ou-pap,borolue.t.c
goose Big red burgundles,rioja,Barolo&wine made
• Roasted & from pirit noir grate
grilled steaks Lighter reds-Egzinfandel, bull’s blood ,cotes
• Meat stews du Rhonee.t.s
• Hale and Red wine with distinctive flavor e.g. cote
games roti California cabernet etc.
7 Cheese White wine

Rose
Light red wines
8 Sweet puddings Champagne
Wines made from late gathered individual
grapes from German
9 Dessert Sweet fortified wine

Fresh fruit shots) Sherry
Port
Madera
Masda
Coffee Coffee brandies such as Armagnac, etc.
Good aged malt whiskies
Sun dry liqueurs and ports
LIQUEURS
Liqueurs are alcoholic beverage obtained from sweetened and flavoured spirits. They are
taken after a meal to aid digestion immediately after the sweet course or just before
coffee as they complement with coffee very well.
These should not be confused with liqueur spirits which may be whiskies or brandies of
great age and quality e.g. a brandy liqueur is a liqueur with brand yas a basic ingredient,
whilst a liqueur brandy may be defined as a brandy of great age and excellence.
Categories of Liqueurs
1. Herbs- flavoured with herbs such as mint used flavouring crème de menthe.
2. Citrus- flavoured mostly with peels of most fruits such as orange and lemon
3. Fruit liqueurs – flavoured with almost any kind of fruit other than citrus fruits e.g. crème
de banana

4. Bean and kernel liqueurs,- made from cocoa beans, coffee beans, vanilla beans, nuts and
fruit kernel e.g. Crème de cocoa and Tia Maria.
Method of production.
Heat or infusion method- best when herbs, peels, roots, stem etc. are used as heat can extract
the oils, flavours and aromas. The method uses a pot still for distillation purposes.
Cold or maceration method- best when soft fruits are used to provide flavours and aromas. It
allows soft fruit to soak in brandy in oak casks over a long period of time.
For all liqueurs a spirit base is necessary which may be brandy, rum or neutral spirits.
Ingredient used in flavouring of spirits include:
• Rose petal
• Nutmeg
• Coriander
• Keener of almond
• Cinnamon
• Cherries
• Black currants.
• Apricots
• Aniseed etc.
Types of liqueurs.

Liqueur colour Flavour/ spirit base country of origins
Abricotine Red Apricot/brandy France

Avocaat Yellow Egg, sugar/brandy Holland
Anisette Clear Aniseed/neutral spirit France, Spain, Italy, Holland
Amaretto Golden Almonds Italy
Archers Clear Peaches/Schnapps UK
Arrack Clear Herbs, sap of palm trees Java, India, Sri Lanka,
Jamaica
Bailey’s Irish
Cream Coffee Honey, chocolate, cream,
whiskey Ireland
Bénédictine DOM Yellow/green Herbs/brandy France
Chartreuse Green (45% abv)
Yellow (55% abv) Herbs, plants/brandy France
herry Brandy Deep red Cherry/brandy Denmark

Cointreau Clear Orange/brandy France
Crème de cacao Dark brown Chocolate, vanilla/rum France
Disaronno Amber Almonds with herbs and fruits
soaked in apricot kernel oil Italy
Drambuie Golden Heather, honey, herbs/whisky Scotland
Frangelico Golden Hazelnut Italy
Galliano Golden Herbs/berries/flowers/roots Italy
Grand Marnier Amber Orange/brandy France
Glayva Golden Herbs, spice/whisky Scotland
Kahlúa Pale chocolate Coffee/rum Mexico
Kümmel Clear Caraway seed/neutral spirit East European countries
Malibu Clear Coconut/white rum Caribbean
Maraschino Clear Maraschino cherry Italy
Parfait amour Violet Violets, lemon peel, spices USA
Sambuca Clear Liquorice/neutral spirit Italy
Service of liqueurs.
It’s done after sweet course before coffee service, from a liqueur trolley or from bar into the
glass and carried on a silver salver to the table. Liqueurs can be served frappe’s(on crushed ice)
e.g. crème de menthe frapp’e or with cream, e.g. Tia Maria with cream.
Liqueurs are commonly served in an elgin shaped or liqueur glass which vary in size and shape
but have a line cut into the glass to mark the measure. Liqueur glasses holde.g. 30 or 60ml
measure. For frappes use a large glass and for liqueur with cream use a Paris goblet or a larger
glass.
The glass should be two thirds filled with crushed ice and then the measure of liqueur poured
over. Two short drinking straws should be placed into the glass and then served e.g. crème de
menthe frappe.
If liqueur is to be served with cream, then the cream is slowly poured over the back of a teaspoon
to settle on top of the selected liqueur without mixing with it. Under no circumstances should the
liqueur and cream be mixed together. E.g. Tia Maria with cream
Basic equipment required on the liqueur trolley:
- assorted liqueurs
- assorted glasses – liqueur/brandy/port
- draining stand
- 25 and 50 ml measures
- service salver
- jug of double cream (for topping drinks such as Tia Maria)
- teaspoons
- ice
- drinking straws (short stemmed)
- cigars – according to local legal requirements
- matches
- cigar cutter
- wine list and check pad.

BEER
Beer is an alcoholic fermented drink which obtains their alcohol from conversation of malt
sugars, barley, water, hops (brewers yeast) into alcohol. Alcoholic content varies according to
type, i.e. 3.5%-10% alcohol by volume.
Ingredients in beer making
1. barley – preferred to other cereals as its easily malted for brewing and soluble extracted
from barley are more complete than those of other grains or cereals. Any other cereal
containing starch or sugar may be used in brewing beer e.g. maize, rice, corn or wheat but
these grains lack essential enzymes(chemical which facilitates the extraction of sugar)
and when used require special treatment compared to barley.
2. Hops – belongs to the neetle family. The female plant used bear corn shaped formation
which impact a bitter flavor and pleasant aroma which increases refreshing quality and
stimulates digestion.
3. Sugar – it gives taste and increases stability and colour of beer
4. Brewers yeast- it’s a micro organism belonging to a saccharomyo family or species and
its capable of reproducing at a fantastic rate. The yeast propagates and splits up the sugar
components into equal quantities of alcohol and carbon dioxide. The carbon dioxide
content determines the amount of foam formation.
5. Water – mountain spring water is preffered but pure distilled water is used
6. Malt – it is barley grain which has been steeped or soaked dried and therefore ready for
grinding or stoning
7. Grist –stoned or ground malt.
Beer brewing stages
1. Brewing – the barley is deeped in water until it germinates. Its then kiln dried upro 18F
to stop germination and the resultant product is termed as malt and is ready for grinding.
2. Mashing- the crushed malt is mixed with water at a given temperatue for proper length
of time. The resultant solution. WORT is then used to make beer and the residue (spent
grain) is sold as stock fodder
3. Fermentation – the yeast splints the sugar into alcohol and this is the most decisive
phase in the brewing for attaining brews of fine taste and aroma

4. Bottling – beer is filled in various sizes bottles
Types Of beer.
1. Bitter: Pale, amber-coloured beer served on draught. May be sold as light bitter, ordinary
bitter or best bitter. When bottled it is known as pale ale or light ale depending on
alcoholic strength.
2. IPA (India Pale Ale): Heavily hopped strong pale ale, originally brewed in the UK for
shipping to British colonies. The modern style is a light coloured, hoppy ale.
3. Abbey-style: Ale brewed in the monastic tradition of the Low Countries but by secular
brewers, often under licence from a religious establishment.
4. White beer: Traditional beers made with a high proportion of wheat, sometimes known
as wheat beers.
5. Mild: Can be light or dark depending on the colour of the malt used in the brewing
process. Generally sold on draught and has a sweeter and more complex flavour than
bitter.
6. Burton: Strong, dark, draught beer. This beer is also popular in winter when it is mulled
or spiced and offered as a winter warmer.
7. Old ale: Brown, sweet and strong. Can also be mulled or spiced.
8. Strong ale: Colour varies between pale and brown and taste between dry and sweet.
Alcoholic content also varies.
9. Barley wine: Traditionally an all-malt ale. This beer is sweet and strong and sold in
small bottles or nips (originally 1⁄3 of a pint, now 190 ml).
10. Stout: Made from scorched, very dark malt and generously flavoured with hops. Has a
smooth malty flavour and creamy consistency. Sold on draught or in bottles and was
traditionally not chilled (although today it often is). Guinness is one example.
11. Porter: Brewed from charred malt, highly flavoured and aromatic. Its name comes from
its popularity with market porters working in Dublin and London.
12. Lager: The name comes from the German lagern (to store). Fermentation takes place at
the bottom of the vessel and the beer is stored at low temperatures for up to six months
and sometimes longer. Sold on draught, in a bottle or can.

13. Trappist beer: Beer brewed in Trappist monasteries, usually under the supervision of
monks. Six Belgian breweries produce this beer, which is strong, complex and un-
pasteurised, and often includes candy sugar in the recipe.
14. Pilsner: Clear, pale lagers (originally from Pilsen, hence the name). Modern styles are
characterised by a zesty hop taste and bubbly body.
15. Smoked beers: Beers made with grains that have been smoked as part of the malting
process. Various woods are used, including alder, cherry, apple, beech or oak. Sometimes
the process uses peat smoke.
16. Fruit beers and flavoured beers: Variety of beers with additional flavourings such as
heather or honeydew, or fruit beers, which have fresh fruits such as raspberry or
strawberry introduced during the making process to add flavour.
17. Reduced alcohol beer: There are two categories of beer with reduced alcohol levels:
a) Non-alcoholic beers (NABs) which must contain less than 0.5% alcohol by volume.
b) Low alcohol beers (LABs) which must contain less than 1.2% alcohol by volume.
The beer is made in the traditional way and then the alcohol is removed.
18. Cask-conditioning beers: Cask-conditioned ale is ale that has its final fermentation in
the cask (or barrel) from which it is dispensed.
19. Bottle-conditioned beers: Also known as sediment beers, bottle-conditioned beers tend
to throw a sediment in the bottle while fermenting and conditioning takes place. These
beers need careful storage, handling and pouring. Only available in bottles.
20. Draught beer in cans: These draught-flow beers have an internal patented system that
produces a pub-style, smooth creamy head when poured from the can. A range of beers
are available in this format.
Faults in beer
Although thunder has been known to cause a secondary fermentation in beer, thereby affecting
its clarity, faults can usually be attributed to poor cellar management. The common faults are
given below.
1. Cloudy beer
This may be due to too low a temperature in the cellar or, more often, may result from the beer
pipes not having been cleaned properly.
2. Flat beer

Flat beer may result when a wrong spile has been used – a hard spile builds up pressure, a soft
spile releases pressure. When the cellar temperature is too low, beer often becomes dull and
lifeless. Dirty glasses, and those that have been refilled for a customer who has been eating food,
will also cause beer to go flat.
3. Sour beer
This may be due to a lack of business resulting in the beer being left on ullage for too long.
Sourness may also be caused by adding stale beer to a new cask or by beer coming in contact
with old deposits of yeast that have become lodged in the pipeline from the cellar.
4. Foreign bodies
Foreign bodies or extraneous matter may be the result of production or operational slip-ups.
Mixed beer drinks

A selection of beverages based on beer is given below:
 Mild and bitter
 Stout and mild
 Brown and mild
 Light and mild
 Shandy: draught bitter or lager and lemonade or ginger and spirit.
 Black velvet: its beer mixed with champagne and served in beer mugs or long tumbler
 Black and tan: its half stout and half bitter soda e.g. bitter lemon. Served in beer mugs or
long tumbler
 Lager and lime
 Lager and blackcurrant.
Equipment for storage of beer

1. Beer engine – these are pumps pulled by hand using a handle in the bar. They must be
cleaned weekly when the pipe line are cleaned and must be stripped down and inspected
on a monthly bases.
2. Dip sticks – these are used to determine how much beer is left in the cask. The dip stick
is placed into the cask through the shive
3. Electric impelled pumps – are situated in the cellar, dispense an accurate amount of beer
into the glass in the bar when the bar tender press the button
4. Filters – must only be used in the cellar to return sound beer to the cask e.g. beer which
has been drawn out of the pipes before cleaning started. Must be kept clean and used with
clean filter paper
5. Pipe cleaning bottles – used to clean pressurized container pipe lines. With the gas
turned off, the assembly head should be taken from the keg and locked onto the two
gallon/cleaning bottle containing cleaning fluid.
6. Scotches – triangular blocks of wood which are used to prevent a beer cask from rolling
from side to side.
7. Stillions – wooden rack or brick platform upon which the cask are placed for service.
BEER STORAGE
Factors that determine good beer cellar management
- Good ventilation
- Cleanliness
- Even temperatures
- Avoidance of strong drought and wide range of temperatures
- All casks should be placed immediately upon stillions
- Casks remaining on the floor should be bung uppermost to better withstand the pressure
- Spillings should take place to reduce any excess pressure in the cask
- tapping should be carried out 24hours before cask is required
- pipes and engines should be cleaned at regular intervals
- all beer lines should be cleaned weekly with a dilute pipe cleaning fluid and the cellar floor
washed down weekly with a weak solution of chloride and lime
- Beer left in pipes after closing should be drawn off
- Returned beer should be filtered back into the cask from which it came
- Care should be taken that the cellar is not overstocked
- All spiles removed during service should be replaced after closing time
- All cellar equipment should be returned to the brewery as soon as possible

- Re ordering should be carried out on ane set day every week after checking the bottle stock
of beers, wine, minerals etc strict rotation of stock must be exercised, with new crates placed
at the rear and old pulled to the front for first use
SERVICE OF BEER
Beers should be served at a temperature of 12.5–15.5 °C (55–60 °F), with lagers generally cooler
than other beers at 8.0–10.5 °C (48–51 °F). Many different varieties of bottled beers are also
served chilled. Draught beer, on its route from the keg/cask to the pump, often passes through a
chilling unit.
Types of beer glasses
All glasses used should be spotlessly clean with no finger marks, grease or lipstick on them.
Pouring beer into a dirty glass will cause it to go flat very quickly.
The main types of beer glass are:

- half pint/pint tankards for draught beer
- pint tumblers for draught beer
- tumblers for any bottled beer
- short-stemmed 34.08 cl (12 fl oz) beer glass for Bass/Worthington/Guinness
- lager glass for lager
- lParis goblets in various sizes including 22.72, 28.40, 34.08 cl (8, 10, 12 fl oz) for brown/
pale/strong ales.
Increasing sales of beers to be consumed with restaurant meals has encouraged changes in styles
of glassware used. Generally these beer glasses, although often based on the listing above, are
more elegant in style, made of higher quality glass and may also be branded to match the
product.
Pouring beers
- Draught or bottled beer should be poured slowly down the inside of the glass, with the
glass held at a slight angle. This is especially important where a beer may produce a large
head if it is not poured slowly and carefully, for example, Guinness or stouts.
- Draught beers should have a small head on them and the bar person should ensure that he
or she serves the correct quantity of beer with a small head, and not a large head to make
up the quantity required. A beer in a good condition will have the head, or froth of the

beer, clinging to the inside of the glass as the beer is drunk. This is sometimes called lace
on the glass. Some establishments will also train staff to create a pattern in the froth to tie
in the brand, such as a shamrock for Guinness.
- For bottled beers, the bottle and the glass are held at an angle to each other. The neck of
the bottle should not be placed in the beer when pouring, especially where two bottles are
being held and poured from the same hand. The beer is poured slowly so as not to form
too much of a head. As the bottle becomes empty the glass should then be upright in the
hand.
- If a bottled beer has sediment, a little beer must be left in the base of the bottle to ensure
that the sediment does not go into the poured beer.
CIDER AND PERRY

Cider is an alcoholic beer obtained through fermentation of apple juice or a mixture of 75%
apple juice and 25%pear juice.
Perry is similarly obtained from pear juice and up to 25% apple juice.
Characteristic of apple suitable for make cider
• Sweetness of dessert apples
• The acidity of culinary apples
• The bitterness of tannin to balance the flavor and help preserve the apple.
Types of cider
i. Draught-unfiltered cider. Its appearance while not cloudy is also not “star bright” it may
have sugar and yeast added to give it condition. It may be completely dry or sweetened
with sugar. It is sold in oak casks or plastic containers.
ii. Keg/bottled- pasteurized cider or sterile filtered to render it star bright. At this stage one
or more of the following treatments may be carried out:
• Blended.
• Second fermentation usually in a tank, to make it sparkling.
• Sweetened.
• Strength may be adjusted.

• Carbonated by the injection of co2 gas.
Perry
Perry is usually made sparkling and comes into the special range. It may be carbonated or
sparkle may come from or secondary fermentation in sealed tanks .In the production of Perry the
processes of filtering, blending and sweetening are all carried out under pressure.
Parries traditionally are drunk on their own, chilled and in tulip/saucer-shaped sparkling wine
glasses. Today tulip glass is accepted.
CIGARS
Cigar is a tightly rolled bundle of dried and fermented tobacco that is ignited so that its smoke
may be drawn into the mouth.
Cigarette is a small cylinder of finely cut tobacco leaves rolled in thin paper for smoking.
Cigar terms
1. Binder – a single leaf of tobacco that is wound around the filler of the cigar to hold it
together
2. Bunch – usually applied to the construction of the cigar when it consist of the binder
tobacco wrapped around the filler leaves
3. Curing – the process of drying the moisture out of the newly harvested tobacco
4. Filler – the blended tobacco which form the inner core of the cigar. The filler is the most
important part of the cigar as it is responsible for most of the flavor and smoking qualiry
5. Long filler – those filler whose tobacco run the entire length of the cigar. Long filler are
found in only the better cigars
6. Shapes – cigars are made in a variety of shapes and sizes to suit the individuals
preferences for taste and style. Many smokers select different shapes for different times
of the day

7. Wrapper – the outer covering of the cigar is an important part of the cigars flavor and
smoking quality. The various shades of wrapper are;
- Claro – light, golden brown
- Double claro – the result of picking the leaves before reaching maturity
- Candela- light green
- Colorando – reddish mid brown
- Maduro – darkest
- English market selection/natural – lighter in colour than maduro
STORAGE
- A fine cigar should be kept at between 15.5 to 18C and between 55% and 60% relative
humidity with as little variation as possible
- A cigar will pick up any smell or moisture in the air, or dry up and smoke like tinder
- When a restaurant has a regular turnover, the best presentation and method of keeping
cigar is a humidor. ( polished box with half a dozen sections, each holding different size
and type of cigar, on the inside of the lid is a pad which is kept damp, but not wet to
maintain the humidity.
- Where there is little turnover of cigar sales then the safest way to keep cigar in good
condition is to buy and offer them for sale in tubes. These are hermetically sealed and
cigar stored in this way will retain their good condition for a long time.
- Whether a cigar is stored in a tube, humidor or specially made boxes, all such containers
are either made with or lined with cedar wood. This is done because the aroma of cedar
blends well with cigars and as a porous wood it allow the cigar to breathe. Free
circulation of air around these boxes is essential.
SERVICE OF CIGARS
- Cigar boxes should be opened carefully with a blunt instrument
- To extract a cigar, press the rounded head and the cigar will tilt upwards for easy
extraction
- Customers should not be allowed to handle cigars before selection. In particular, they
should not be allowed to roll a cigar near their ear “listening to the band”. This tells
nothing at all about the cigar and simply damages it

- The appearance of a cigar should be smooth, firm and even to the touch. It should always
be the same size and colour as its partner in the box. The wrapper should have a healthy
glow to it and the open or cut end should be smooth and even.
- The band or identification tag should only be removed if the customer requests it. If it is
to be removed it should be done carefully as moving it up and down can damage the
cigar. Even if peeled off gently, it can still rip the tobacco leaves
- Do not make a small hole with a match or cocktail stick as this will leave a moist tar
concentrate which imparts a very bitter flavor as the end of smoke is approached
- To light a cigar for a customer, use the broad flame of a long match, a cedar wood spile
or a gas lighter, rotating the cigar to achieve even burning and periodically moving the
cigar through the air to encourage burning.

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BEVERAGES

a) Explain types of beverages.

NON ALCOHOLIC BEVERAGE

1 NOTES BY MADAM ISABELLA

1. Bulk (Leaf) allowing the traditional method of serving

2 NOTES BY MADAM ISABELLA

3 NOTES BY MADAM ISABELLA

4. Russian or lemon tea.

4 NOTES BY MADAM ISABELLA

5 NOTES BY MADAM ISABELLA

6 NOTES BY MADAM ISABELLA

7 NOTES BY MADAM ISABELLA

Characteristic of Good Coffee.

8 NOTES BY MADAM ISABELLA

i) Store in a well ventilated store room

Coffee Making Methods

9 NOTES BY MADAM ISABELLA

3. Cafetiere (coffee or tea maker)

5. Vacuum infusion (cona)

10 NOTES BY MADAM ISABELLA

6. Filter (café filter)

11 NOTES BY MADAM ISABELLA

12 NOTES BY MADAM ISABELLA

13 NOTES BY MADAM ISABELLA

This is said to be the base of the specialist coffee, it is semi-alcoholic beverage.

Requirement of preparation (mise en place)

Procedures of preparing Irish coffee

14 NOTES BY MADAM ISABELLA

Other forms of specialty coffees.

Service of coffee for table and assisted service

15 NOTES BY MADAM ISABELLA

Other methods of serving coffee

16 NOTES BY MADAM ISABELLA

NON-ALCOHOLIC DISPENSE BAR BEVERAGES

Service of coke (aerated water soft drinks)

17 NOTES BY MADAM ISABELLA

- Whisky and dry ginger

Natural springs waters /minerals waters

18 NOTES BY MADAM ISABELLA

Service of spring water/ mineral waters

19 NOTES BY MADAM ISABELLA

20 NOTES BY MADAM ISABELLA

Service of tomato juice

21 NOTES BY MADAM ISABELLA

22 NOTES BY MADAM ISABELLA

 Aperitifs-includes sparkling wines and still wines, a range of aromatised wines,

23 NOTES BY MADAM ISABELLA

24 NOTES BY MADAM ISABELLA

And in case of other drinks:

 Brand name e.g martini

Types of Wines and Drink List

25 NOTES BY MADAM ISABELLA

These may take the following format

1. After meal drink list (digestives).

The following points should be noted.

2. Banqueting wine list

3. Room service drink lists

• There may be a mini-bar or choice from a standard bar list.