MODULE For Chapter 5 and 6

MODULE (CHAPTER 5 AND 6)
CHAPTER 5- WINE AND FOOD PAIRING

9 Tips for Pairing Wine & Food
1. The wine should be more acidic than the food.
2. The wine should be sweeter than the food.
3. The wine should have the same flavor intensity as the food.
4. Red wines pair best with bold flavored meats (e.g. red meat).
5. White wines pair best with light-intensity meats (e.g. fish or chicken).
6. Bitter wines (e.g. red wines) are best balanced with fat.
7. It is better to match the wine with the sauce than with the meat.
8. More often than not, White, Sparkling and Rosé wines create contrasting pairings.
9. More often than not, Red wines will create congruent pairings.
Basic Taste Components in Wine
1. Red wines have more bitterness.
2. White, rosé and sparkling wines have more acidity.
3. Sweet wines have more sweetness
PAIRING WINE WITH DIFFERENT CUISINES

Factors such as the notes, aromas, and weight of wine will help you decide which food or dish it
should be paired with. But the cuisine you’re pairing wine with is also important. Different
cuisines have various spice levels, blend different flavors, have specific textures, and incorporate
a selection of ingredients. For example, Indian cuisine embraces spice and can incorporate meat
and many vegetarian dishes. Italian cuisine is Mediterranean, and may include salads, rustic
stews, pasta, pizza, and sweet desserts.
RED WINE PAIRINGS
Red wines are often found paired with red meats, rich seafood, cured meats, and some
desserts. Understanding whether you’re handling a classic, bold, or light red wine will help
determine which foods you serve it with.
Some classic red wine pairings:
 Steak
 Crab
 Pork
 Lobster
 Beef
 Pasta
WHITE WINE PAIRINGS
 Vegetables
 Salads
 Chicken
 Shellfish
 White seafood
 Pasta
SPARKLING WINE PAIRINGS
 Seafood
 Shellfish
 Chicken
 Rice
 Salad
THE ROLE OF WINE IN GASTRONOMY
The role of wine in gastronomy has been significant since ancient times, and it continues to be
an essential component of many cuisines around the world. Wine has been used as a beverage,
ingredient, and accompaniment in cooking, and its complexity, diversity, and nuances have
made it an integral part of the culinary world. In gastronomy, wine is primarily used as an
accompaniment to food, and its taste, aroma, and texture complement the flavors and textures
of the dish. The right wine can enhance the taste of the food, balance the acidity, and bring out
the flavors of the ingredients. In addition to its culinary uses, wine has also played a significant
role in social and cultural events. Wine is often served at weddings, celebrations, and religious
ceremonies, and it is also used as a symbol of status and wealth. Wine tourism has become a
popular industry, where people travel to different regions to taste and learn about different
types of wine.
CHAPTER 6- INTRODUCTION TO BARTENDING and MIXOLOGY
Bartending
It is a process of preparing, mixing concocting and serving drinks especially alcoholic beverages
to customers.
Mixology
It is the study and skill of inventing, preparing, and serving cocktails and other drinks.
Jeremiah “Jerry” Thomas (1830-1885)
An American bartender
“Father of the American Mixology”
He learned bartending in New Haven, Connecticut before sailing for California where he
worked as bartender, gold prospector, and show manager
In 1862 , he finished the Bar-Tender’s Guide or the book entitled as “How to Mix Drinks”
– the first drink book ever published in United States
Upon returning to New York City, he became head bartender at the Metropolitan Hotel
before opening his most famous bar on Broadway in 1866.
He died in New York City of apoplexy (stroke) in 1885 at the age of 55
In December, 2005 a bar opened in the East Village of New York City name Professor
Thom’s , in reference to Thomas.
BAR
 Refers to a place where drinks are prepared or mixed and served to customers.
Types of Bar:
 Stand-Up Bar- basically an area inside your dine-in restaurant or café which is
dedicated to serving alcohol and alcoholic beverages.
 Mobile or Portable Bar- if you’re hosting an event and plan on serving drinks, food, sweet
treats, snacks or even cigars, then you should consider hiring a bar on wheels.
 Sports Bar- the concept is simple, set up a high-quality live screening with a powerful
sound system and serve mouth-watering food so that your crowd can cheer, enjoy
their match and have a great time at your bar.
 Music Bar- music bars give a cozy, relaxed, and soothing vibe. A music bar has a lot
of possibilities, it was for the crowd that enjoys either watching live performances or
being part of one.
 Outdoor Bar- outdoor bar is nothing but an open space, an open chic space with
comfortable seating and an open kitchen and bar can really be a great spot for
friends and others to hang out.
 Nightclubs- are often associated with loud music, flashy lights, and a vibrant atmosphere
that encourages partying and socializing.
BAR SERVICE BRIGADE

- BAR MANAGER/ SUPERVISOR- Plans, directs, monitors the set-up and delivery of
service in the bar, ensuring that service standards are consistently complied with.
- BARTENDER- Prepares/mixes alcoholic and non-alcoholic beverages according to
prescribed standards.
- BAR BOY- Acts as runner and helper in the bar.
- BAR WAITER AND BAR ATTENDANTS- Take and serve beverage and other orders
according to prescribed standards of service.
- BAR RECEPTIONIST- Welcomes and greets customers at the entrance and escorts them
to their table.
Methods of mixing drinks:
 Build – This means to pour the necessary ingredients into a sustainable glass without
any premixing, adding ingredients one at a time.
 Stir – This means to mix the necessary ingredients together by stirring briskly with ice in
a glass (mixing glass) and then straining it into a glass.
 Shake- This means pouring all necessary ingredients into a cocktail shaker with ice then
shaking it briskly for few seconds.
 Blend- By blending all necessary ingredients are poured over an electric blender, along
with crushed ice.
 Layering- is a bartending method in which you layer different-colored liquids on top of each
other to reveal the separation between them.
BARTENDING TOOLS & GLASSWARE
TOOLS AND EQUIPMENT FUNCTION

1. CORKSCREW A single metal helix that
drives into a wine cork to
remove it from the bottle.
2. BAR SPOON A bar spoon is a long-
handled spoon used in
bartending for mixing and
layering of both alcoholic
and non-alcoholic mixed
drinks
3. BOTTLE OPENER A bottle opener is a device

that enables the removal of
metal bottle caps from glass
bottles.
4. SHAKER This is a stainless steel use to

shake drinks before pouring
it into glass
5. COASTERS They'll prevent a lot of

unnecessary wet spots or
rings on the bar from
moisture off the side of the
glass.
6. Jigger These are used to accurately

measure fluid ounces. They
keep your drink proportions
balanced and consistent.
7. Strainer Used to remove unwanted
ice from a drink when
pouring the drink into a glass
after it has been shaken.
8. Muddler are made from either wood,

metal, or plastic, muddlers
are strictly used to smash
and crush fruits, herbs, and
veggies – which in return
expunges their juices,
essential oils, and flavors.
9. Fruit / Juice Press Used to extract fresh juices

from various fruits and is
more efficient than
squeezing out juices with
your hands.
10. ICE BUCKET A container that holds ice

cubes.
11. SCOOP/ TONGS This is used to get the ice

from the ice bucket
12. POURER You can place in your bottles
to control how you pour
drinks.
13. Glass rimmer Used to apply salt or sugar to

the rim of the glass
14. Service Mat A rubber mat that can be

placed on a bar for the
Bartender to prepare drinks
on.
15. Bar mat It help to protect the surface

of the bar, keep glasses and
bottles from sliding around,
and make the cleaning
process easier by catching
spills. Usually finished
products are placed here.
16. Bar Caddy countertop dispenser in

which straws and napkins
are placed.
17. Juice Dispenser Used as a container for
juices to be used for mixing
cocktails and mocktails.
18. Condiments containers to organize

Compartment garnishes, condiments
1. Martini Glass
- Also known as cocktail glasses, are renowned for their iconic V-shaped design with a long
stem.
2. Highball Glasses
- are tall, straight-sided glasses with a large capacity, perfect for holding a generous amount of
liquid, ice, and mixers.
3. Shooter Glass
- This is the standard measuring glass for a lot of bars, the bartenders use this glass to measure
the amount of alcohol served in each drink.
4. Shot Glass
- very similar to a shooter glass, this is another style of measuring glass used by bartenders to
measure out the amount of alcohol going into each drink.
5. Rocks Glass
- this is the standard in most bars. The glass that’s used for the majority of mixed drinks that
leave the bar.
6. Margarita Glasses
- is characterized by its wide, shallow bowl with a stem, making it ideal for serving margaritas
and other frozen cocktails.
7. Champagne Glass
- is stemware designed for champagne and other sparkling wines.
8. White Wine Glass
- a white wine glass is less curved, shorter, and has a much narrower opening than a red wine
glass.
9. Red Wine Glass
- are generally rounded with larger bowls and wider openings.
10. Beer Glasses/ Mug
- a standard 10-12oz beer mug commonly used for half pints of draught.
11. Specialty Cocktail Glasses
- is meant for specialty coffees and specialty teas,( Irish Coffee, Brazilian Coffee)
7 Spirits:
1. Vodka
2. Rum
3. Whiskey
4. Tequila
5. Gin
6. Brandy
7. Mezcal
BARTENDING NCII
BASIC COMPETENCIES
• Participate in workplace communication
• Work in a team environment
• Practice career professionalism
• Practice occupational health and safety procedures
COMMON COMPETENCIES
• Develop and update industry knowledge
• Observe workplace hygiene procedures
• Perform computer operations
• Perform workplace and safety practices
• Provide effective customer service
CORE COMPETENCIES
• Clean bar areas
• Operate bar
• Prepare and mix cocktails and non-alcoholic concoctions
• Provide basic wine service

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MODULE For Chapter 5 and 6

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MODULE (CHAPTER 5 AND 6)

CHAPTER 5- WINE AND FOOD PAIRING

PAIRING WINE WITH DIFFERENT CUISINES

BAR SERVICE BRIGADE

BARTENDING TOOLS & GLASSWARE

TOOLS AND EQUIPMENT FUNCTION

3. BOTTLE OPENER A bottle opener is a device

4. SHAKER This is a stainless steel use to

5. COASTERS They'll prevent a lot of

6. Jigger These are used to accurately

8. Muddler are made from either wood,

9. Fruit / Juice Press Used to extract fresh juices

10. ICE BUCKET A container that holds ice

11. SCOOP/ TONGS This is used to get the ice

13. Glass rimmer Used to apply salt or sugar to

14. Service Mat A rubber mat that can be

15. Bar mat It help to protect the surface

16. Bar Caddy countertop dispenser in

18. Condiments containers to organize

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