Bar Service Management-Hrm 208

FSM 222-BAR TENDING AND BAR MANAGEMENT
Republic of the Philippines

BATANGAS STATE UNIVERSITY BALAYAN
Caloocan, Balayan, Batangas
INSTRUCTIONAL MATERIAL IN FSM 222-BAR TENDING AND BAR MANAGEMENT
UNIVERSITY VISION
A premier national university that develops leaders in the global knowledge economy.
UNIVERSITY MISSION
A university committed to producing leaders by providing a 21 st century learning environment
through innovations in education, multidisciplinary research, and community and industry
partnerships in order to nurture the spirit of nationhood, propel the national economy, and engage
the world for sustainable development.
PROGRAM EDUCATIONAL OBJECTIVES

The BTVTEd program aims to develop highly competent and motivated teachers in technical
and vocational education in their area of specialization.
The technical and vocational teacher education curriculum shall impart a body of knowledge,
skills, attitudes, values and experiences that will provide prospective Grade 9 – 10 TLE Teachers,
Senior High School teachers for Tech-Voc Livelihood track, TVET Trainers/Instructors, and
faculty members in higher educational institutions with necessary competencies essential for
effective teaching. Graduates of BTVTEd are considered to have satisfied the TESDA
requirement for Trainers’ Methodology.
Scope:
The course is divided into the following topics to strengthen the student’s foundation in the basic
principles and concepts in the culinary operations.
1. Beverage Service industry

2. Bar Organization
3. Bar Parts and Equipments
4. Glass wares
5. Product Knowledge and Skill: Beverage
6. Basics of Coffee
7. Tea
8. Smoothies and Mock tails
9. Wines
10. Wine Tasting and Evaluation
11. Wine Service
12. Beer
13. Cocktails
14. Distilled Spirits
15. Beverage costing and Pricing
College of Teacher Education

INFORMATION SHEET NO.1

BEVERAGE SERVICE INDUSTRY
Objectives:
1. Define what beverage service industry is.

2. Trace the development of the beverage service industry from taverns to today’s beverage service
industry establishments.
3. Compare and contrast the types of today’s beverage service establishments.
DEFINITION
Beverage Service Industry – it is an industry comprising of establishments or business that offer
primarily beverages, foods and sometimes entertainment and other services.
Bar – it is an establishment or business that primarily offer beverages, food and sometimes entertainment
and other services to its customers.
Tavern – derived from the Latin term “taberna” and the Greek “taverna” whose original meaning was a
“shed or workshop”
 Tavern keeper before was traditionally a woman.

 Taverns in England as early as the 3th century were kept by women known as “Ale-wives”
 By the 19th century the word tavern had evolved into the current term being “public house” or
PUB HOUSE or PUB.
HISTORY
 ANCIENT SSUMERIA/4000 BCE, the present day Iraq
Started during the time of the Sumerian Civilization, Sumerians were considered the most
progressive group of people on that time. Sumerians were skilled traders, farmers and craftsmen.
They invented the wheels. They had Sumerian’s cuneiform writing system. They were considered
the first Astronomers. Suspected to invent military formations and introduced the basic divisions
between infantry, cavalry and archers.
 THE EMPIRE ERA 3200 – AD 476

 Ancient Egypt
A papyrus from ancient Egypt warns “do not get drunk in taverns…for fear that
people repeat words which may have gone out of your mouth without you being aware of
being uttered them. It is a proof that taverns continue to exist.
 Ancient Greece
Establishments serving foods and beverages:
1. Lesches – serving fine foods and drinks
2. Tavern – places for the poor
Greeks Travel for:
1. Religion
2. Sports or game
3. Conquest
 Ancient Rome
Romans travel for:
1. Trade
2. Religion
3. Pleasure or Relaxation
4. Political
 DECLINE AND REVIVAL AD 476 to AD 1300

After the fall of the Roman Empire, life in Europe became much more primitive. Travel
and tourism in Europe whether for business or pleasure virtually ceased. Travel was primarily for
religious purposes only. The church through its “monasteries” took over the job of feeding and

housing travelers. The place housing for travelers were known as “Xenodocheions” which means
an “Inn”
 RENAISSANCE AD 1350 – AD 1600

Some degree of safety had returned to the roads one of the critical element in the
development of the industry. Trade and travel increased. It is the rise of the middle class in the
economic life in Europe. Ale house or taverns reappeared along trade routes.
 EARLY MODERN AD 1600 – AD 1800

As more people travel, more needs food and beverage and accommodation. There was
the introduction of the “stagecoaches” as means of transportation. Post houses were built along
stagecoaches routes. It is the equivalent in today’s gasoline stations.
 INDUSTRY ERA from 1800

The development of “rail travel”. Taverns became a permanent establishment in Europe. In
England taverns were known as public houses or pub houses or pubs, a place for pleasure.
Other versions of Tavern in Europe:
1. Inns – are establishments were travelers can procure food, drinks and lodging.
2. Pubs – establishments that serve alcoholic drinks especially beer that can be consumed on
premises. Pubs are commonly found in English-speaking countries.
3. Cabaret – it is a restaurant or a nightclub with a stage for performances and the audience
sitting around the tables watching the performance
 AMERICAN TAVERNS
Taverns were brought by British to America
Tavern – it is a place serving food, drinks, accommodation and entertainment.
1643 – it is the beginning of the American Beverage Service Industry
Coles Ordinary – the first American tavern established.
The importance of Taverns in the American history:

- Taverns served as a place or rendezvous for revolutionaries.
Early American Taverns:
1. Hancock Tavern – the place where the Boston Tea party was planned.
2. Green Dragon – Boston, Paul Revere and 30 companions form a committee to watch the
movements of British soldiers.
3. Raleigh Tavern – in Williamsburg, the meeting place of the patriots including Patrick
Henry and Thomas Jefferson.
4. Queens Head or Fraunces Tavern – the place where the famous Tea Party was held.
This where George Washington bid farewell to his fellow officers.
1920 – Prohibition Law or 18th Amendment Law was passed. This made manufacturing, selling
and important of alcoholic beverage in America illegal. This was one of the major causes of “The
Great American Depression”
Speakeasies – were places that sold illegal liquors.
Moonshines – it is the term used for illegal liquors (alcoholic beverages were produced during
night time when the moon was shining)
Bootleggers – are the illegal suppliers of illegal liquors.
1933 – 21st Amendment was passed repealing the Prohibition Law.
Dramshop Law or Third Party Liability Law – this law shifted the liability for damages in the
drunken driver incident from the driver who caused the accident to the server or the place that
served the drink to the driver.
Dram – means small drink
Shop – the place that serves the drink.

DEVELOPMENT OF BEVERAGE INDUSTRY IN THE

PHILIPPINES
The San Miguel Corporation
1890 – Founded by “Don Enrique Maria Barretto de Ycaza” in the San Miguel district in Manila,
the “La Fabrica de Cerveza de San Miguel”, the first brewery in South East Asia
1913 – it became a corporation and began exporting in Guam, Hong Kong and Shanghai.
1922 – the year which started producing soft drinks at the Royal soft drinks plant.
1925 – the year that started producing ice cream at the Magnolia’s Ice cream Plant.
1927 – the year which started bottling of Coca Cola in the Philippines
1938 – Entered the glass industry, supplying the company’s bottle needs.
1963 – San Miguel Brewery was renamed “San Miguel Corporation”, the largest food, beverage
and packaging company in the Philippines.
TODAY”S BEVERAGE SERVICE INDUSTRY

Types:
1. Beverage-Only Bar – it serves beverage alone with no food serves beyond snack.
2. Bar/entertainment Combination – offers drinks and a range of entertainment like: dancing
(dancing, singing, sports, piano music, fashion show, live band, live performances etc.)
3. Food and Beverage Combination – serving food with beverage usually with some kind of
food service
a. Bar and Restaurant – food and drinks can be served at the same time.
b. Service Bars – use to prepare drinks of the dining guest.
4. Hotel beverage operation – three or more bars in one roof with different purpose and
ambience.
a. Lobby bar –bar located at the lobby area of the hotel, it is sometimes considered the
main bar, used as a venue for business meetings or transactions.
b. Coffee shop – mostly located at the lobby, used for business meetings or transactions
c. Cocktail lounge/piano bar – place where live piano music is performed.
d. Restaurant bar/service bar –the bar which is used to prepare the drinks of the dining
guests.
e. Disco bar/ night club – this is where dancing is the form of entertainment.
f. Videoke bar –very popular form of bar and entertainment where the guests are the one
performing.
g. Poolside bar – bar located at the poolside, guest takes a drink after swimming or during
swimming to ease the thirst and also to provide some warmth during colder season.
h. Pool/sports bar –pool or other sports and watching sports events is the main
entertainment
i. Banquet bar – a bar being set-up during functions or events in the banquet or meeting
rooms
 Open Bar set-up – the guest can order any drinks available in the bar or the
main bar of the hotel. Usually the guest will pay the bill not the host of the event
or function.
 Limited Bar set-up – only the drinks allowed by the host will be served to the
guests of the function or event.
j. Mini bar – a bar inside a guest room for guest’s convenience.
5. Airline beverage service - serving drinks on airline passengers.
6. Cruise and passenger ship beverage service – serving passengers on cruise and passenger
ship.
7. Rail beverage service – serving passengers on a rail travel.

8. Coffee shops/coffee house/café – a place specializing on coffee and serves as a meeting

place particularly for transacting business.
9. Tea houses/ Rooms houses/rooms – a small room or restaurant where beverage and light
meals are served often catering chiefly to women, it is also a place for business meetings.
Popular in Asian countries.
10. Taverns – a place of business where people gather to drink alcoholic beverages.
11. Public houses/pubs – served alcoholic drinks especially beer that can be consumed on the
premises usually with a set-up like home, beer served in a pub maybe cask ale or keg beers.
The owner, tenant or manager of a public house is known as the “publican” or “landlord”.
The pub that people visit most often is called their “local”. Guests in pub are regular guests
with social bonding established among themselves.
12. Brew pubs/micro breweries – pubs or restaurant that brew beer in the premise.
13. Nightclub/club –a place drinking, dancing and entertainment which does its business after
dark. It is different from other types of bar because of the inclusion of dance floor and a DJ
booth, where a DJ plays recorded dance and pop music. Some have forms of entertainment
like comedians, go-go dancers, a floor show or strippers.
14. Internet café/cybercafé – a place where one can use a computer with internet access for a
fee. It may or may not serve as a regular café with food and drinks being served.
15. Beer garden - t is an open-air area where alcohol is legally served.

INFORMATION SHEET NO. 2

BAR ORGANIZATION
BAR PERSONNEL AND THEIR OBJECTIVES
1. BAR MANAGER - in charge of the overall operation of the bar.

2. BAR CAPTAIN/SUPERVISOR - is in charge in supervising or monitoring of staff and
the operation.
3. BARTENDER - in charge of preparing and pouring/ serving the drinks

of the guests.
4. BARISTA - in charge of preparing coffee beverages in a coffee

shop. It is the Italian Term for bartenders.
5. BAR BACK - assists the bartender in the maintenance of cleanliness

and the preparations in the bar. He is also known as bar helper, bar boy or bar girl.
6. BAR SERVER - in charge of serving drinks and food on the table of

guests.
7. WINE STEWARD/SOMMELIER - in charge of suggesting, selling and serving the wines

to the guests.
8. BAR RECEPTIONIST - in charge of receiving and entertaining the guests.
9. CASHIER - in charge of receiving of payments of he guests.
BAR ORGANIZATIONAL CHART
BAR ORGANIZATIONAL CHART
BAR MANAGER
BAR CAPTAIN
BAR TENDER BAR SERVER WINE BAR CASHIER

STEWARD/ RECEPTIONIST
SOMMELIER
BAR BACK
REQUIREMENTS TO BECOME A BARTENDER:
A. PHYSICAL REQUIREMENTS
1. Height
2. Pleasing Personality
3. Physically Fit
B. KNOWLEDGE AND SKILLS
1. Mental Ability
2. Practical Skills
 Bartending – the art and science of mixing and serving drinks.
 Flairtending – the art of mxing and serving with showmanship or flair.
 Organizing – the ability to put things in order.

 Mixology – the art and science of creating a concoction or mixed drinks.


3. Socio-emotional
 Social skills – the ability to deal properly with other people.
 Emotional skill – the ability to control your temper or emotion or the ability to
handle pressure.
4. Communication Skills – the ability to deliver and receive information or messages
efficiently.
5. Behavioral Skills – the ability to follow rules, policies, command or order properly.
QUALITIES OF A GOOD BARTENDER:
1. Great personality, easy going person, a people person

2. Good memory
3. Knowledge of liquors, cocktails, wines and beers.
4. Knowledge on preparing and serving beverages.
5. Team player
6. Physically fit
7. Able to work under pressure
8. Attentive
9. Cleanliness/good grooming
10. Good judgment
11. Service oriented
12. Honest
BARTENDERS’ RESPONSIBILITIES:
1. Check identification of the guests.

2. Never serve minors.
3. What to look for?
4. Don’t serve intoxicated people/guests
5. Prevent intoxication
6. Slowing down someone’s drinking
7. Refuse service to intoxicated people.
SERVICE STEPS IN SERVING GUESTS IN THE BAR:
1. Greeting the guests and preparing them to order.

2. Offering services of the bar to the guests.
3. Preparing order of the guests.
4. Complete the transaction
5. Checking back the guests in a timely manner.
6. Say farewell and thank you to the guests and welcome them back.
BARTENDER’S PREPARATION FOR SERVICE
A. PERSONAL APPEARANCE
1. Body Cleanliness
2. Posture
3. Skin
4. Hair
5. Hands and Nails
6. Teeth
7. Feet
8. Shoes
9. Socks and Stockings
10. Uniform
11. Jewelry
12. For women(apply cosmetics moderately and neatly)
13. Avoid bad habits

RULES BARTENDERS SHOULD CONSIDER AND APPLY:
 After serving drink, step backward and move away instead of listening to their conversation
unless directly addressed to you. It is very unprofessional to participate in guest’s conversation
unless you are asked in a particular topic.
 Have a good memory for the faces, names and taste of your regular guests and greet them
pleasantly from the time they arrive up to the time they leave the place.
 Handle complaints courteously and do actions immediately.
 Never hurry a guest or that you are impatient to him or her.
 If you are to answer to a telephone call at the bar do so quickly.
 Be cooperative and friendly with your co–employees.
 You are not a professional bartender unless you fill the glasses with the right amount or height,
and not have a drop of left over in your mixer.
 As soon as you finish preparing a drink, put the tools and bottle back in their proper places no
matter how busy you are.
 Standard recipes should be followed to avoid inconsistencies of service. If you have regular
guests, learn his likes and dislikes.
GENERAL INSTRUCTIONS FOR BARTENDERS:
 A bartender should always use a jigger when pouring and serving the drinks. It depends also on
the policy or standard practice in a particular bar. Some are using free pouring, but bartenders
must be able to master the technique on how to do free pouring without sacrificing the quality of
the drink.
 He must always punch the bill after serving the drinks to ensure proper control.
 Bar counter bill must be made as soon as the drink has been served and faced down or hang on
the counter in front of the guests.
 The guests must always be served with the brands he likes best.
 For order of the guests which is not specified, the bartender should always use the pouring or well
brands.
 Full bottle sales should be reported with bottles slips and forwarded to the sales control to the
following day for proper recording and inventory.
 He always empties the bottle entirely to avoid any shortage during inventory taking.
 Par stocks should always be maintained at all times by the bartenders.


BEVERAGES
Objectives:
Define what is beverage
Classify the categories of beverage
Classify and differentiate the types of non-alcoholic and alcoholic beverages
Learn the early ingredients used in making alcoholic beverages
Learn the early and present uses of alcoholic beverage
Learn the physiology of alcohol and its effects to the body
DEFINITION
It is any potable liquid with or without alcohol that may satisfy thirst or hunger, or may even provides
pleasure to the drinker.
Drinks, or beverages, are liquids specifically prepared for human consumption. In addition to basic needs,
beverages form part of the culture of human society. Although all beverages, including juice, soft drinks,
and carbonated drinks, have some form of water in them, water itself is often not classified as a beverage,
and the word beverage has been recurrently defined as not referring to water.
An alcoholic beverage is a drink containing ethanol, commonly known as alcohol, although in chemistry
the definition of an alcohol includes many other compounds. Alcoholic beverages, such as wine, beer, and
liquor, have been part of human culture and development for 8,000 years.
Old French beverage, variant of bevrage, from beivre (“to drink”),
CATEGORIES OF BEVERAGES
A. NON-ALCOHOLIC
Types:
1. Juices
 Fresh
 Powder
 Concentrate
2. Coffee
 Plain/Black: brewed or instant, caffeinated or decaffeinated
 Flavored : brewed or instant, caffeinated or instant
3. Tea
 Plain tea : brewed
 Flavored tea: brewed or instant, herbal or fruit flavors
4. Dairy products: fresh or sterilized
5. Sparkling waters
 Tonic water with quinine flavoring
 Soda water plain carbonated water
6. Drinking water
 Plain: mineral and distilled water
 Flavored and carbonated drinking water
7. Sodas
8. Non-alcoholic beers and wines
9. Mocktails or virgin cocktails
B. ALCOHOLIC BEVERAGES
A beverage can be considered alcoholic if it contains at least .5% alcohol volume or 1 proof.
Types:
1. Fermented alcoholic beverages
 Wines
 Beers
2. Distilled alcoholic beverages

 Spirits
 Liqueurs : Grand Marnier
3. Mixed alcoholic drinks or cocktails
4.
EARLY INGREDIENTS USED IN MAKING ALCOHOLIC BEVERAGES

People before fermented any ingredients that contains sugar.
a. Honey g. Palm
b. Grapes h. Peppers
c. Sugarcane i. Berries
d. Dates j. Sesame seeds
e. Grains k. Pomegranate
f. Milk
EARLY AND PRESENT DAY USES OF ALCOHOLIC BEVERAGES

a. Religious rite – wines were used as an offering to Gods and Goddesses. Today wine is use by
Catholics in their Holy Eucharist.
b. Victories – tribes or kingdom celebrate by drinking after winning a battle with other tribe or
kingdom. Today showering and flashing champagne is common scene in the celebration of
victory in sports.
c. Medicine – distilled spirits were known before as aqua vitae in Latin and eaux de vie in French
which means water of life.
d. Wedding – before a cup of ale beer will be drunk by the bride and groom as part of the wedding
ceremony, hence the word bridal was derived. Bride and ale.
e. Food and drink – early Europeans make wine and beers as part of their everyday meal.
EARLY USERS OF ALCOHOLIC BEVERAGES:

a. Persians: for discussing important political matters
b. Greeks: after dinner symposium
c. Romans: in discussing political matters
d. English: a cup of ale was passed around to start a council or meeting
DISTILLED SPIRITS THAT ORIGINATED FROM EUROPE:

https://www.youtube.com/watch?v=57F7nwRoZxI
a. Whisky/whiskey: Scotland and Ireland
b. Brandy: France
c. Gin: Netherlands
d. Vodka: Russia and Poland
e.
HOW MIXED DRINKS ARE BEING ORDERED AND PREPARED.
https://www.youtube.com/watch?v=3NJp_0ITLwM
1. Liquor Always first – when you mention a mixed drink, always name the liquor first.
Ex: Jack Daniels and Coke, Cape Cod, Captain Morgan and Coke, Gin and Tonic, Screwdriver,
etc.
https://www.youtube.com/watch?v=X2O0wN_wpFE
2. Name the Brand First – If you mention a mixed drink with a particular brand, name the brand
first. Ex: Tanqueray and Tonic instead of Gin and Tonic.
https://www.youtube.com/watch?v=Bu0QHUJ3fRk
3. Well Drink – A well drink is a drink made with the cheapest liquor available at the bar.
Ex: If a customer orders a Rum and Coke, you give the cheapest rum and coke (cuba libre). You
do not give Bacardi and Coke.
https://www.youtube.com/watch?v=2opDNW296fc
4. Call Drink – A call drink is a drink made with specified liquor. If a customer calls for a specific
brand of liquor, give what the customer mentioned.
Ex: Bacardi and Coke, Jack and Coke, Stolichnaya and Cranberry, Tanqueray and Tonic, etc.
https://www.youtube.com/watch?v=UMF4dCnURmQ
CAREFUL: If the customer calls for the most expensive liquor, the drink will become a premium
drink and not a call drink.

NOTE: If the customer is not sure about the drink he/she wanted to order, if it is a call drink or a
premium drink, tell the customer if it’s a call drink or a premium drink.
5. Premium Drink – A premium drink is a drink made with expensive liquor.

Ex: Grey Goose and tonic, Cuervo shot, Johnny Walker Blue double.
https://www.youtube.com/watch?v=6BtJlcLQZR0
NOTE: This is also called a TOP SHELF DRINK.
6. Draught Beer (draft beer or tap beer) – Draft Beer or Tap Beer, it is a beer drawn from a metal
barrel or keg.
https://www.youtube.com/watch?v=FtJJUUuXwmA
https://www.youtube.com/watch?v=X_FfrVUHDyM
NOTE: The most common name is draft beer or tap beer.
7. House wine –
8. Chilled – Chilled means cold. It is used when ordering shots of liquors. It is different from drinks
on the rocks.
Ex: A chilled shot of tequila or a chilled shot of whiskey.
How to chill a shot of liquor? Pour the liquor into a shaker of ice. Shake and strain into a shot
glass.
https://www.youtube.com/watch?v=qR9-PpjncTA
NOTE: Chilling of liquor adds a little bit of water to it.
9. Dirty – It means serve with olive juice and it is used in gin martinis and vodka martinis. The juice
of the olive makes the martini looks cloudy or dirty.
https://www.youtube.com/watch?v=W9zKNWIKZBE
10. Dry – dry means with dry vermouth and it is used in gin martinis and vodka martinis. Dry in
general may also mean lack of sweetness or lack of sugar.
https://www.youtube.com/watch?v=hYZKlE8qCrk
Ex: Dry Martini
11. Frozen/ Blended – Frozen means blended

Example: Frozen Margarita
https://www.youtube.com/watch?v=sRz5JGFJwAU
Careful : If a customer orders a Margarita at the bar, ask if it will be blended, with ice, on the
rocks, stir or shaken.
12. Neat – Neat means without ice and in an old–fashioned glass. It is used when ordering liquor by
itself.
Ex: If somebody orders a Scotch neat, that person orders a Scotch neat in an old–fashioned glass.
Another Name: Some people say, “Straight up” when they want liquor by itself. This could be in
an old fashioned glass or in a shot glass.
NOTE: if somebody asks for “neat” do not pour the liquor into a shot glass. It has to be poured in
an old–fashioned glass so it could be drink by little sips.
13. On the Rocks – On the rocks means served with ice cubes.
Ex: Whiskey on the rocks and Margarita on the rocks.
https://www.youtube.com/watch?v=vCZW_GBekUE
NOTE: If you pour liquor on the rocks, use an old–fashioned glass. An old–fashioned glass is
also known as a “rock glass” because it is used to serve single liquors on the rocks. When serving
on the rocks drinks, put ice first in the glass and pour the drink directly to the ice to immediately
chill the drink.
14. Sweet – Sweet means sweet with vermouth and it is used in gin martinis and vodka martinis.
Ex: Sweet Martinis
https://www.youtube.com/watch?v=_qQWWDvqa08
15. Tall – it means serve drinks in bigger or tall glass. If you order a tall drink, you get the same
amount of liquor, but with more juice or soda.
Ex: Tall Screwdriver, Tall Cape Pod, Tall Jack and Coke, Tall Gin and Tonic, etc.

CAREFUL: Not all drinks can be made tall.

Which drinks can be made tall drinks? Drinks that come in highball glasses can be made tall by
using Collins or Zombie glasses.
https://www.youtube.com/watch?v=15rf0LGLKFE –tall scredriver
https://www.youtube.com/watch?v=4vMW11yRH9o – zombie cocktail
NOTE: If a guest does not like strong drinks, you may tell the guest you can make his/her drink
tall.
16. Top Shelf – It means premium brands of drinks. It means to use the best liquors available at the
bar. Ex: Top Shelf Long Island Ice Tea, the use of premium brands of base liquors.
https://www.youtube.com/watch?v=GIf68GXqomE - Long Island Iced Tea
17. Up – It means chilled by shaking or stirring and strained into a Martini glass. Ex: Stolichnaya Up,
Absolut Up, Bombay Sapphire UP.
18. https://www.youtube.com/watch?v=qHfdWeulI1Y –Bombay Sappgire
NOTE: ask the guest if he/she wants martini without vermouth, she must order a Gin Up or a
Vodka Up.
19. With a twist –this means to add a twist, usually a lemon twist to the drink to add aroma and
flavor to the drink.
https://www.youtube.com/watch?v=640aJL2zmww- garnishes
20. With Salt – this means to coat the rim of a glass with kosher salt or iodized salt if kosher salt is
not available.
NOTE: If iodized salt will be used, make sure you don’t place to much of it on the rim for it may
get the drink taste too salty.
https://www.youtube.com/watch?v=rnjs5Xok3TQ- Martini with salt on the rim
https://www.youtube.com/watch?v=BDvqETRUCpE -rimmer
PHYSIOLOGY OF ALCOHOL
ETHANOL an alcohol present in an alcoholic beverage and it is a form of drug known as tranquilizer.
What is considered as one drink or the equivalent of one drink?

https://www.youtube.com/watch?v=Yqe3XAfBvNM
One drink is equals to a 12 oz of beer, 5 oz of wine or 1 ½ oz of 80-proof liquor (distilled spirit)
In metric measurement. One drink is a 360 ml or one bottle of beer, 150 ml of wine or 45 ml of 80-proof
liquor (distilled spirit)
Type of drink Avg. Alcohol Content Calculation Amount of pure

Alcohol
12 oz beer 5% 12 oz x 0.05 0.6 oz
5 oz wine 12% 5 oz x .12 0.6 oz
1 ½ oz 80proof liquor 40% 1. 5 oz x .40 0.6 oz
360ml beer 5% 360ml x .05 18 ml
150 ml wine 12% 150 ml x .12 18 ml
45 ml 80proof liquor 40% 45 ml x .40 18ml
They all contain 0.6 oz or 18ml of pure alcohol
NOTE: if you drink a mixed drink that contains a 3 oz of liquor, that is not considered one drink, it is
considered two drinks because it contains twice the amount of alcohol.
What do we mean by proof?

Alcohol proof is the amount of alcohol in the liquor or liqueur. It is usually twice the percentage of
alcohol by volume. Example: 80 proof means 40% alcohol by volume, 100proof is 50%. 151proof is
75.5% or 1 proof is equal to 0.5 alcohol by volume.
Do mixing different kinds of drinks make a person get more drunk?

No, it doesn’t. The alcohol in the drinks makes a person drunk not the different kinds.
Will some drinks or mixes can get you drunk faster than others?

Mixed drinks that contain carbonated beverages will get a person drunk faster than mixed drinks that
don’t have any carbon dioxide. Example: Gin and sprite will get you drunk faster than a screw driver.
NOTE: Carbon dioxide speeds up the absorption of alcohol into your bloodstream.
Does drinking a lot of coffee or taking a very cold shower will help you sober up quickly?
No, they won’t. The only thing that will help you sober is “time”. Coffee and a cold shower might help
you stay awake, but they won’t help you sober up.
Does eating a lot of food before drinking help keeps a person from getting drunk?
No, it will not. Eating before drinking slows down the absorption of alcohol into your bloodstream. You
well get drunk but it will take a little bit longer.
How long will alcohol stay in your system?

It all depends on how much alcohol you take and how fast; it also depends on other factors like weight
and sex and the physical condition.
Can Alcohol be deadly?

Alcohol is considered as a poison if taken in too much dosage. If you drink too much and too fast, it can
kill you. Drink in moderation.
Things to keep in mind if you are going to have a drinking session:

a. Eat something before you start drinking. If you drink beer, make sure you have a half full
stomach and if spirits, at least more than half full for you to enjoy drinking.
b. One drink is a 12 oz beer, 5 oz wine, or 1 ½ oz of 80proof liquor.
c. Do not drink too much and too fast.
d. Carbonated drinks can get you drunk faster than Non-carbonated drinks.
e. Mixing different kinds of drinks doesn’t get you more drunk, the amount of alcohol does.
f. Coffee and cold shower will not help you to sober up.
g. The only thing that can help you sober up is time.
h. Do not drink and drive.
Parts of the body where alcohol goes after drinking:

1. Brain
2. Heart
3. Lungs
4. Liver
5. Kidney
Food that delays the transfer of alcohol to the different parts of the body:
Food that is rich in protein and fats:
1. Meat
2. Cheese
3. Eggs
Beneficial effects of alcohol if taken in moderate dosage:

1. Relaxing
2. Stimulates the senses and appetite
3. Heightening pleasure
4. It provides a sense of euphoria
Negative effects of alcohol if taken in too much dosage:

1. It impairs motor ability
2. It impairs muscular coordination
3. It impairs eyesight
4. It impairs night vision
5. It delays reaction time
6. It contains inhibitions
HEALTH and ALCOHOL

Sickness due to alcohol:

1. Cirrhosis – is the inflammation of the liver or liver cancer. It impairs the ability of the liver to
filter waste materials in the body.
2. Gall stone – it is the presence of uric acid crystals in the gall bladder. It impairs the release of the
bile that helps digestion.
3. Kidney stone - it is the presence of uric acid crystals in the kidney. It impairs the release of the
kidney that helps digestion.
Blood Alcohol Content (BAC)

The level of alcohol in the blood base on the body weight, gender, number of drinks and the
number of hours and how does it affects brain functions.
INFORMATION NO. 4
NON-ALCOHOLICS: COFFEE
Objectives:
1. Define what is coffee is.
2. Identify different varieties of coffee.
3. Discuss different methods of coffee production.
4. Operate coffee machine.
5. Prepare coffee recipes.
DEFINITION
Coffee – is a widely consumed non-alcoholic beverage prepared from the roasted seeds commonly called
the beans of the coffee plant.
Definition of Terms:
Acidity – refers to the sensation of dryness in the back and under the edges of the tongue.
Arabica – refers to the superior grade of coffee. This is also known as gourmet coffee. It contains half of
the caffeine of Robusta and has more desirable flavors and aromatic properties. More expensive.
Aroma – refers to the odor derived from coffee example floral, nutty or fruity.
Body – refers to the way coffee feels in the tongue, its viscosity or heaviness.
Brewing – refers to the process of adding the water with coffee.
Cinnamon Roast – refers to the lightest roast of coffee seeds, the color is light brown.
Coffee – refers to the seed of cherry from coffee trees.
Coffee Blending – refers to the mixing of multiple varieties of coffee to come up with a balance and
aroma and flavor of coffee.
Cupping – refers to a method used to evaluate the coffee’s characteristics.
Dark Roast – it is also known as French Roast or Italian Roast or Espresso Roast. This is the darkest
roast.
Espresso – refers to a single shot of coffee with the ratio of ¾ tbsp of coffee to 1 oz of water. This is
Italian term for express.
Flavor – is the overall perception of the acidity, aroma and body of the coffee.
Full City – it is the second pop which is darker brown in color.
Gahwa – a term which literally means to prevent sleep.

Peaberry – it is a cherry that has one bean.

Roasting – it is the process of caramelizing the sugars and carbohydrates of the coffee seeds
Robusta – also known as Canephora and Conillon, this is a lower grade of coffee, it has a more astringent
flavor and contains a higher amount of caffeine.
HISTORY
Legend has it that coffee was discovered by an Ethiopian goat herder named KALDi. One day, he noticed
his goat frolicking around in an unusual spirited manner. He observed that they were also eating the
berries of a nearby shrub. Not being one to be left out of the fun, he decided to try the berries himself. He
was energized and pleased with the effects of the cherries had on him. He told his friends and soon word
spread throughout the region
Prior to 1000 A.D. Members of the Galla tribe in Ethiopia noticed that they got energy boost when they
ate a certain berry, ground up and mixed with animal fat.
1000 A.D. arab traders brought coffee back to their homeland and cultivated the plant for the first time on
plantations. They also began to boil the beans, creating a drink they call “qahwa” literally means that will
prevent sleep.
1453 coffee was introduced to Constantinople by Ottoman Turks. The world’s first coffee shop, Kiva Han,
opened there in 1475. Turkish law made it legal for a woman to divorce her husband if he failed to
provide her with her daily quota of coffee.
1600 Coffee, introduced to the West by Italian traders.
1607 Captain John Smith helped found the colony of Virginia at Jamestown. It was believed that he
introduced coffee to North America.
1645 First coffeehouse was opened in Italy
1652 First coffeehouse was opened in England
1672 First coffeehouse was opened in Paris
1901 the first soluble “instant” coffee was invented by Japanese-American chemist Satori Kato of
Chicago.
1903 German coffee importer Ludwig Roselius turned a batch of ruines coffee beans over to researchers,
who perfercted the process of removing caffeine from the beans without destroying the flavor. He
marketed it under the brand name “Sanka”. Sanka was introduced to the United State in 1923.
1906 George Constant Washington, an English Chemist living in Guatemala, created the first mass-
producing coffee
1938 Nestle developed Nescafe and introduced in to Switzerland
1940 The US imported about 70% of the world’s coffee crops.
1946 in Italy, Achilles Gaggia perfected his espresso machine. Cappuccino was named for the
resemblance of its color to the robes of the monks of the Capuchin order.
1971 Starbucks opened its first store in Seattle’s Pike Place public market, creating a frenzy over fresh-
roasted whole bean coffee.
TYPES OF COFFEE BEANS

First of all, coffee beans are not actually beans, but the seed of a cherry from a coffee is true. This
tree grows in subtropical climates from sea level to around
6000 ft.
Figure 1. structure of berry and bean:
1. Center cut
2. Bean (endosperm)
3. Silver skin (testa, epidermis)
4. Parchment (hull, endorcarp)
5. Pectin layer
6. Pulp (endosperm)
7. Outer skin (pericarp, exocarp)
HARVESTING COFFEE BEANS

Coffee is a very labor intensive commodity. The cherries ripen at different times so they must be picked
by hands. Since there are about 4000 coffee beans in a pound, 2000 cherries must be handpicked (there
are two beans per cherry). The average coffee tree will produce only about 2 pounds of roasted coffee per
year

Next the fruit of the cherry needs to be removed from the seeds. This is accomplished by either of two
ways:
1. The Dry process is to let the cherries dry out in the sun or in dryers and then use machines to
strip the dried fruit off of the coffee beans.
2. The wet process uses a soaking method to make the fruit come off and to produce coffee which
is referred to as washed coffee.
These green coffee beans are then sent to be dried. After drying, they are sorted by size and graded
usually by hand. Then they are bagged and sent to the roasters. The beans remain green until roasted.
It is imported to note that the green coffee stays fresh for a very long time. When freshness is talked about
in coffee, it means from date that the green beans have been roasted. There are two main species of
Coffee.
1.ROBUSTA/CANEPHORA
Robusta coffee is a lower grade of coffee that is typically grown at lower elevations. It has more
of an astringent flavor and contains a higher amount of caffeine.
The robusta trees are easier to grow and maintain. They are also more disease resistant and
produce a higher yield. This type of coffee is typically used to achieve lower price.
2.ARABICA
Arabica coffee is the superior grade of coffee that most people usually refer to as the gourmet
coffee. They contain half the caffeine of robusta and have more desirable flavors and aromatic properties.
Much of the coffee grown worldwide is of the Arabica species, but only the fraction meets
standard set by the Specialty Coffee Association of America.
Other Varieties of Coffee
3.EXCELSA – is a breed of coffee that has a high resistance to diseases and dryness that plagued other
coffee varieties. It has a high yield and aged beans give coffee with odorous and pleasant taste like langka
or jackfruit and is sometimes confused with the baraco coffee. This variety also grow in lower elevations
in the Philippines, particularly in the areas of Cavite where the locals prefer it as a blender for their
robutsa and baraco varieties.
4.LIBERICA/KAPENG BARAKO – has bigger berries. It is relative from West Africa. Liberian Coffee
accounts for around 1% of commercially grown coffee. Taste and appearance of the beans and berries is
similar to the more common coffee, although beans are often larger but contain a tough, difficult to shell
skin, hindering their commercial uses.
COFFEE ROASTING
Coffee roasting is the art and science of roasting the green coffee at approximately 400 degree.
Although sounding simple, roasting and blending are two of the most important aspects of creating a great
gourmet coffee
The roasting process caramelizes the sugars and carbohydrates in the beans creating an oil-like
substance which gives the coffee its flavor and aroma. the longer the coffee is roasted, the darker and
more oily its appearance becomes.
ROASTING EQUIPMENTS
The two most common types of coffee roasting equipment are the :
1. Drum type machine – it roast the coffee beans as it is tumbled in a rotating drum
2. Hot air roaster – also known as the fluid bed roaster, roasts the coffee as it tumbles on a current
of hot air.
Both machines keep the coffee moving to maintain a consistent and even roast.
THE ROASTING PROCESS

The first 9 Minutes
DEMONSTRATION NO. 1


NON-ALCOHOLIC: TEA (See ppt on Tea)

ALCOHOLICS: BEER
Objectives:
1. Define what beer is.
2. Be acquainted with the history of beer
3. Identify the different terminologies of beer
4. State the different ingredients use in brewing
5. State the steps in brewing the beer/Beer Making Process
6. Differentiate the different styles and types of beer
7. Identify the containers used in beer and their effect to beer’s life span.
8. Identify the characteristics of beer
9. Enumerate the most popular brands of beer both local and imported.
DEFINITION OF TERMS:
BREWING. It is the process of making malt beverages, to prepare by steeping, boiling, and fermentation.
BOTTOM FERMENTATION. It refers to one of the two main brewing techniques. It is a cooler
fermentation, which runs in the 40 degrees to 50 degrees F range. In this type of fermentation, the yeast
after the process will coagulate and sink to the bottom, hence the name.
GREEN BEER. It refers to a newly fermented beer.
HYBRID BEER. It is the type of beer flavored with fruits and vegetables.
SKUNKED BEER. It is a type of beer that has been ruined by exposure to light. So called because it has
the unmistakable odor of a skunk.
TOP FERMENTATION. It refers to one of the two main brewing techniques. A warmer fermentation,
which runs in the 60 to 70 degrees F range. In this type of fermentation, the yeast stays on the top.
BEER
It is a type of alcoholic beverage made by brewing and fermenting malted cereal grains.
It is a generic term for all alcoholic beverages that are fermented and brewed from malted barley, hops,
water and yeast.
HISTORY

 Existed 7000 years ago, as recorded in the written history of Ancient Egypt and Mesopotamia.
 Beer was formerly known as Ale..
 3rd Century: beer was known as KIU in China.
 Middle Ages: Brewing was done in the home by Women known as BREWESTERS.
 Feb 13, 1602: Dr. Alexander Nowell, father of bottled beer, died. He was the first to put ale to a
glass bottle with a cork.
 1622: Peter Minuit established the first brewery named NEW AMSTERDAM.
 First beer brewery in the U.S. opened in Manhattan in 1623.
 1638: William Penn operated the first brewery.
 1762: Samuel Fraunces founded the first ever tavern named Fraunces Tavern.
 1876: Louis Pasteur discovered the wild yeast that caused the bas fermentation in beer.
 1935: Federal Law prohibited brewers from listing alcohol content or using words that insinuate a
product’s strength. The law was repealed in 1993.
 First October fest was held in Munich Germany.
 Beer is usually stored in dark glass bottles because they found that ultraviolet rays convert the
hop oil into bad smelling chemicals.
BEER INGREDIENTS
The basic Ingredients of beer are:
1. WATER – beer is composed mostly of water (90%). The mineral components of water are
important to beer because minerals in the water influence the character of beer made from it.
2. CEREAL GRAINS: malted barley – malted barley is the most common grain used to make beer.
Wheat, rye and oatmeal are also used to make unique types.
3. HOPS – the flowers of the hop vine is used as a flavoring and preservative agent in most types of
beer produced today. It has bitterness that balances the sweetness of the malt. Its aromas and
flavors are: floral, citrus and herbal
4. YEAST – it is the microorganism that is responsible for fermentation in beer. Yeast turns the
sugar extracted from grains into alcohol and carbon dioxide and thereby turns wort into beer.
Types :
a. Ale Yeast (Saccharomyces cerevisiae)
b. Lager Yeast (Saccharomyces uvarum)
5. SECONDARY STARCH SOURCE: adjuncts

a. Corn - is commonly used in the production of American-style light lagers, particularly
Malt Liquor. Corn is generally turned into corn syrup prior to brewing. Like rice, corn is
cheaper than barley, so it is used to lower the cost of producing beer.
b. Wheat - it is usually used in German and American wheat beers. Wheat lightens the
body and provides a tart flavor. Wheat beers are often served with fruit syrups and or slices of
lemon in Germany. Wheat beer has a finer and longer head or foam.
c. Rice - it is sometimes used in the production of lagers. Rice does not usually affect the
flavor of beers but can be used to lighten the body and mouth-feel, or to increase alcohol
content or to add a little sweetness in the beer.
d. Oats -are usually used in producing Oatmeal Stout, oats provide a silky mouthfeel and
a mild flavor..
e. Rye - rye provides a spicy flavor to beer and dramatically increases head or foam.
6. FLAVORINGS –
a. Sugar/Honey - sweeteners such as maple syrup, honey and molasses are common. In
honey beer, the honey supplies only a portion of the sugars converted during fermentation
and is used primarily for flavor.
b. Herbs and Spices - a number of traditional beer styles are brewed with spices. Ex: Belgian
wheat beer with coriander, Finnish sahti with Juniper berries.
BEER MAKING PROCESS

1. MALTING
a. Steeping- the process of soaking the grains in water prior to germinating
b. Germinating-the soaked grains will be allowed to sprout.
c. Kilning -the process of drying and roasting the grains before milling.
2. MILLING - the process of grinding the malted barley or grains.
3. MASHING - it is the manipulation of the temperature of a mixture of water and a starch
source (known as mash) in order to convert starches to fermented sugars

4. SPARGING OR LAUTERING - the extraction of fermentable liquid, known as wort, from the
mash. During sparging the mash is in a vessel known as a lauter-tun, which has a porous barrier
through which only wort but not grain can pass.
5. BOILING AND BREWING - boiling I sterilizing the wort and increases the concentration of
sugar in the wort. In brewing, hops are added during boiling of wort in order to extract bitterness,
flavor and aroma.
6. FERMENTATION - the yeast breaks down sugars into alcohol and carbon dioxide.
 In this stage, the wort becomes beer.
 Fermentation may take a week to months depending on the type of yeast and strength of
the beer produced.
TYPES OF FERMENTATION PROCESS:
1. TOP FERMENTATION – the yeast residues float at the top of fermented beer after
fermentation. It is usually done in higher or warm temperature, used to produce ales.
2. BOTTOM/COLD FERMENTATION – after fermentation, the yeast settles down
at the bottom of fermentation tank. Usually, this is done in lower temperature. This
type of fermentation is used in producing lager beers. The common type of beer in
the Philippines.
7. MATURATION- the fermented beer will be allowed to rest to mellow its taste.
8. FILTRATION/CLARIFYING - the process of removing the sediments that ahs developed
during fermentation.
9. PACKAGING/BOTTLING/CANNING- beer will now be placed in its final container for
delivery and consumption.
10. PASTEURIZATION -the process of heating the beer in order to prolong the shelf life of the
beer.
BEER MAKING PROCESS
BEER TYPES

ALE – it is a type of beer that is usually brewed using only top-fermenting yeasts, and is typically
fermented at higher temperature (15-23degree C, 60-75degree F). Ale is a type of beer brewed from
malted barley using a warm fermentation with a strain of brewers' yeast. Compared to lager yeasts, ale
yeast ferments more quickly, and often produces a sweeter, fuller-bodied and fruitier taste. Ale has often
now come to mean a bitter-tasting barley beverage fermented at room temperature. It has a typically
sweeter, fuller body than lagers.
Types of Ales:
Brown Ale – it is a beer made with dark brown malt. The term brown beer was first used by
London brewers in the late 1600s to describe their products, such as mild ale.
a. Pale Ale – a term used to describe a variety of beers which use ale yeast and predominantly pale
malts.
Types of Pale Ale:
a. Altbier (meaning old beer, from Germany, refers to the pre-lager brewing method of using
warm top-fermenting yeast.)
b. American(style of American beer based at least originally on beers of the British Pale Ale)
c. English Bitter(used coke in roasting malt)
d. India Pale Ale(characterized as a sparkling pale ale with a slightly higher level of alcohol
and hops than a typical pale ale.)
e. Saison(pale ale brewed in Wallonia, the French-speaking zone in Belgium)
f. Scotch Ale
b. Dark Ale – are brewed using dark-roasted barley malts.
Types:
1. Porter – dark ale with lighter flavor

2. Stout – style of dark beer made using roasted malts or roast barley.
Types of Stout:
a. Chocolate Stout (noticeable dark chocolate flavor)

b. Coffee Stout(darkest roast, bitter coffee flavor)
c. Dry or Irish Stout(very dark in color and it often has a toast or coffee like taste )
d. Imperial Stout/Russian Imperial Stout(strong dark beer, with high alcohol content 9-
10%)
e. Milk Stout(also called sweet stout or cream stout, contains lactose, sweet with a body.)
f. Oatmeal Stout(a stout with a proportion of oats normally a maximum of 5% added
during brewing)
g. Oyster Stout(oyster was common during 1700 and served in pubs and taverns usually
with stout.)
c. Kolsch – local beer specialty, brewed in Cologne, Germany. It is a clear beer with a bright straw
yellow hue, and it has a prominent, but not extreme hoppiness.
d. Mild Ale –originated in United Kingdom in the 1600s or earlier. Dark colored with an alcohol of
3-3.6%
e. Wheat Beer –brewed with a significant proportion of wheat
Types of Wheat Beer:
a. Berliner Wheat
b. Dunkel Wheat Beer
c. Hefeweizen
d. Kristallweizen
e. Weizenbock
f. White Beer

f. Old Ale – also called stock ale or keeping ale.
LAGERS – are the most commonly consumed type of beer in the world. It originated from central
Europe, from the German term “lagern” meaning to store. it is a bottom fermenting yeast that typically
begin fermentation at 7-12degree C (45-55degree F) and then stored at 0-4degree C, the lagering phase. It
is a beer that is light in color and is aged at cool temperatures, brewed by slow fermentation and matured
under refrigeration.
Types of Lager Beer: Philippine Beers
1. Pilsner
2. Light
3. Premium
4. Dry
5. Bock/Dark
Information Sheet No. 6-

Smoothies and Mocktails
Objective:
Define and differentiate smoothies and mocktails;
Learn the development of mocktails;
Learn the ingredients used in preparing mocktails and smoothies and
Learn the methods of preparing and serving mocktails and smoothies.
DEFINITION
Smoothies – these are blended non-alcoholic mixed drinks made up pf liquid (usually milk) fresh
fruits or vegetables, fruit or vegetable juices, syrups and other ingredients. Before and even today it
is use as a dietary supplement because of its nutritional content.
Mocktails – these are well iced mixed drinks made up of non-alcoholic beverages primarily juices as
base, syrups and some fresh fruits. It is also known as virgin cocktails.
HISTORY
For hundreds of years, Mediterranean and Eastern cultures were already enjoying pure
fruit drinks. South America and Latin America were also already enjoying fruit-based drinks,
which were a staple in their daily diets.
The very concept of the smoothie we know today was accidentally created by a man
called Julius Freed in the 1920s. He suffered from a sensitive stomach, and he found that a fresh
orange juice that’s more bubbly and less acidic was something that he could enjoy. So he
created Orange Julius, which is today one of the longest-running fruit drink makers in the world.
As of 1987, Orange Julius is a subsidiary of Dairy Queen, which is a subsidiary of Berkshire
Hathaway.
The origin of the smoothie is closely tied to the origin of the blender. People were not
really interested in smoothies before the blender – it was this device that made smoothies widely
available to the masses.
The first blender was made by a Polish-American chemist, Stephen Poplawski, with his
Stevens Electric Company in 1919. However, it was a simple drink mixer, and Fred Waring

made the first real blender in 1937. The Waring Blendor (and no, that is not a spelling error)
popularized the smoothie in the United States during the 1940s. Other blenders quickly followed,
and they further spread the popularity of the drink. It’s important to mention the fairly
recent Vita-Mix, a blender that genuinely revolutionized the smoothie industry. It was made to
be powerful enough to grind all the ingredients (even raw vegetables and nuts) into a smooth
paste, making it perfect for making smoothies.
Initially, the first smoothies were primarily made of fruits, fruit juice, and ice. The drink
first targeted beach goers who wanted something refreshing to quench their thirst.
During the 1960s and 1970s in the United States, there was a rebirth in macrobiotic
vegetarianism. This was when Flower Power and Hippies were on the rise. People were starting
to go back to their roots, starting to be at one with nature. They started going vegan, turning
towards organic and natural products. People also started paying more attention to eating right
and getting healthy.
Jack LaLanne, an American fitness and nutrition expert and motivational speaker, also
had a significant influence in popularizing smoothies and other healthy juices. He is often
dubbed as the Godfather of Fitness, which should help you understand how influential he was in
the 50s, 60s, and 70s. He started promoting health and fitness before celebrities who are today
well-known as the leading promoters. He was also the first person in the U.S. to open a gym and
health food store. What’s more, he was the first to discover the weight loss meal replacement
drink and created several smoothie recipes that many still use to this day
During these two decades, health food stores started popping up all over the country.
These stores then started selling blended fruit drinks. They were catering to what their customers
were demanding.
DEFINITIONS OF TODAY’S JUICE AND SMOOTHIE BARS

Juice Bars – these are retail quick-service restaurant operation that specializes in fruit smoothies and
fresh squeezed juice. Products in this category are positioned as a meal replacement or meal enhancement
to healthy snacks and or meals served in the store.
Smoothie Stores – this are retail quick-service restaurants that specializes in fruit juice smoothies and no
fresh-squeezed juice. Products in this category are primarily positioned as a meal replacement and or a
dessert.
Frozen Dessert stores – these are retail ice cream and or frozen yogurt stores which specializes in frozen
desserts. Fruit juice smoothies served in this category is positioned primarily as a dessert offering.
Smoothie Mixes or Starter Bases – these are wholesale products offered mainly to existing food service
operations that wish to diversify menu offering to include fruit juice smoothie products. These products
are positioned as a meal enhancement and or as an after meal dessert. Example of those are used by local
stores such as Zagu and other stores.
INGREDIENTS FOR SMOOTHIES: PURE/PERFECT/HEALTHY SMOOTHIES

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

Methods of Mixing
Smoothies:
Blend: Ingredients should be fully circulating for at least 30-40 seconds to
fully liquefy.
Don’t overload the blender cup to allow full circulation.
MOCKTAILS:
A. Shake:
 Ice
 Juices
 Syrups
 Shake 5-10 seconds depending on the thickness of the
ingredients
 Shaker
B. Build and Stir:
 Ice
 Juices
 Syrups
 Stir 5-10 seconds depending on the thickness of the ingredients
 Mixing glass
 Bar strainer
C. Blend:
 Ice
 Fruit juice
 Fruit slice
 Syrup
 Blend for 5-20 seconds depending the power of the blender.

Examples of Smoothies:
1. Blackberry and vanilla
Ingredients
Metric
40 g raw cashew nuts
2 tbsp hemp seeds
2 tbsp lucuma powder
350 ml apple juice
230 ml water
225 g frozen blackberries
75 g frozen blueberries

Step-by-step
Blend together all the ingredients, except the frozen blackberries and frozen
blueberries, until smooth.
Add the frozen fruit and blend again until frosty. Taste, and sweeten as desired.
2. Stone fruits
 0.5 medium fresh nectarine, stone removed and flesh chopped

 0.5 plum, stone removed
 0.25 medium avocado, peeled and pitted
 6 pitted cherries
 2 Medjool dates, pitted
 235 ml unsweetened almond milk
 30 ml water
 8 g walnuts
 0.5 tsp vanilla extract
 0.25 tsp maqui powder
Step-by-step
 In a blender, combine all the ingredients except the maqui powder.

 Blend on high for 20 seconds. Pour into a serving glass, sprinkle with maqui powder,
and enjoy!
3. Beetroot
 100 ml pomegranate juice

 100 ml orange juice
 1 cooked beetroot
Step-by-step
 Whizz all the ingredients in a liquidiser until smooth.

 Serve immediately poured over ice.
4. Green fruits
 100 g frozen seedless green grapes

 1 frozen banana
 1 green apple, cored
 100 g spinach
 340 ml coconut water
 1 tsp coconut oil
 2 tbsp raw honey
 1 tsp flaxseed
Step-by-step
 Place all ingredients in blender and blend on high until smooth.
5. Lemon lassi
 240 ml good-quality fresh plain yoghurt

 200 ml water
 3 tbsp sugar, or to taste
 2 –3 tsp lemon juice, or to taste
 1.5 small lemons, finely grated zest only
 1 cup ice cubes, to serve
 2 sprigs of fresh mint
Step-by-step
Blend together the yoghurt, water, sugar, lemon juice and zest until light and
frothy. Adjust the sugar and lemon to taste. Pour into tall glasses filled with ice
cubes and the mint and serve

6. Pineapple and coconut

7. Cookie dough
8. Mango and chilli
9. Rooibos and berry
10. Strawberry and mint
EXAMPLES OF MOCKTAILS:
1. Mango Mule

2. Citrus Fizz
3. Virgin Cucumber Gimlet

4. Virgin Watermelon Margarita
5. Bluberry Mojito

6. Nice Pear
7. Yushi Fizz
8. Ginger Peach Soda
9. Seedlip Spice and Tonic
10. Capri

ALCOHOLICS: WINE
DEFINITION OF WINE
It is a naturally fermented juice of fresh ripe grapes. Wines have a variety of uses. It is used to
compliment food we enjoy and appreciate the dishes we think of when planning a dinner party at home or
office. It is also used to enhance the flavour in cooking, to welcome guests, to memorable occasions etc.
It is a naturally fermented juice of fresh ripe grapes.

Uses of Wine
a. As a complement to a meal, red wine for red meat and white wine for light meat and fish.
b. To enhance the flavor of cooked foods (cooking wine)
c. To highlight a celebration
d. Can be used as a medicine
e. Ideal for cold weather as it heats up the body temperature.
f. Aids digestion when eating a heavy meal.
CLASSIFICATION OF WINES
1. Still or Natural wine
-appropriate with main course
-include still white, red, rose wine
- 14% alc./vol.
-Ex: Chablis and Burgundy
2. Aromatic wine
- an aperitif or before dinner drink.
-include dry and medium- sweet fortified wines and those flavoured with various aromatic
ingredients, such as herbs, roots, spices and syrups.
-22%alc./vol.
-Ex: Vermouth
3. Fortified wine
-served with dessert
-wine to which brandy is added to sweeten or to increase the alcohol content.
-22%alc./vol.
- Ex: Port and Sherry
4. Sparkling wine
- Wine

- DRY SPARKLING WINE (served with appetizer)

- MEDIUM SWEET SPARKLING WINE (served with main course)
- SWEET SPARKLING WINE (served with dessert)
- 14%alc./vol
- Ex: Champagne
-
5. Dessert wine
-Appropriate for dinner or to compliment dessert( includes sweet table wines and fortified wines)
- Ex: Port, Ice wine, Sauterne
6. Ice wines
- Made by using matured grapes that are frozen on the vine by autumn frost
- 14%alc./vol
- Served with dessert
7. Late harvest wine

- Made by grapes that have been affected by NOBLE ROT(Botrytis Cinerea)
8. Fruit wine
- Made with a base substance other than grapes
- Ex: Raspberry and Strawberry wine
9. Light wine
- Contain up tp 7% alc./vol.
10. Non alcoholic/ de-alcoholic wine

- Contains less than 1% alc./vol.
SWEETNESS IN WINES
It is the amount of sugar in Wine. Wines are described on a sweetness scale from 0 to 3. A low number
(0-1 indicates that the wine is low in sugar and describes as DRY, 2 for MEDIUM SWEET and 3
for SWEET.)
SWEETNESS in CHAMPAGNE and OTHER SPARKLING WINES

1. NATURE – unsweetened natural state
2. BRUT – very dry
3. EXTRA SEC – off dry
4. SEC - medium sweet
5. DEMI SEC – quite sweet
6. DOUX – very sweet
COMMON WINE PRODUCING COUNTRIES

A. NORTH AMERICA
- Canada
- United States of America
B. EUROPE
- France - Hungary
- Italy - Portugal
- Germany - Spain
- Greece
C. AUSTRALIA
- Australia - New Zealand
D. SOUTH AMERICA
- Chile - Argentina
E. AFRICA4. Ver
- South Africa
WINES AND COGNAC LABELS

Wines and cognac label contain important information. Wine bottles can have labels in up to
three places – on the front of the bottle, on the back of the bottle, and on the neck of the bottle.
1. Name of the wine
2. Name of the bottle
3. Year, if it is vintage
KINDS OF WINE BOTTLES

1. Bordeaux and Italian Wines
2. Burgundy and Piedmont Wines
3. Moselle and Alsace wines(Green Bottles), Rhine Wines (Brown Bottle)
4. Franconian Wines (Germany) and Mateus Rose (Portugal)
5. Chianti Wines
6. Champagne and Sparkling wines
EVALUATION OF WINES
The quality of wine is determined trough its TASTE, COLOR, APPEARANCE and BODY.
I. TASTE
a. Sweet – taste is likened to a solution of water mixed with a teaspoon of sugar.
b. Tart - taste is likened to a solution of lemon juice and water.
c. Bitter - taste is likened to a solution of weak coffee.
d. Salty - taste is likened to a solution of salt and water.
II. COLOR
There are three basic colors of wines:
a. Red – called rouge when range from anywhere from purple to dark red to burglary.
b. White – calledblanc in a varying clarity depending in the grape variety and the aging
process.
c. Pink – called rose, ranging from pink , salmon
III. APPEARANCE
The appearance is judged by looking at the wine through the light. A brilliant wine reflects
light and also sparkles. It is free from floating particles. On the other hand, a dull wine has
floating particles.
IV. BODY of the WINE
Through the body of the wine, one can measure its “wateriness”. The body is usually
measured by twirling it around the glass and seeing how long it takes to bring down the wine that
rises on the glass.
a. Full Bodied Wine – heavy robust and not watery. The wine also breaks into legs as they
come down the sides of the glass.
b. Light Bodied Wine – not heavy. This wine do not cling to the sides of the glass when
twirled around.
Definition of Terms
Brix. Refers to the measure of sugar in wine.

Endroit. Refers to a French word which means “region or place” where the wine came from.
Methods Champeonoise. It is a method of making wine.
Phylloxera. It is a grape louse that caused the destruction of almost all vineyard in Europe.
Tannin. Refers to a substance found in skins of grapes or oak barrels that acts as preservative.
Tastevin. It refers to a bar tool used in wine service. This silver tasting cups are common in wine
presentation.
Vinification. It refers to the actual wine making process.
Vintage. It refers to the year when the grapes are picked for wine production
Viticulture. It refers to the farming of the vineyard.
.
Quality of the Wine

A. Color
 Red –when juice is fermented together with the skin and the seed, this also imparts a
quality known as Tannin- it comes from seeds and skin which makes red wine taste little
dark tea.
 White-also fermented with seeds and skins
 Pink- fermented red grapes, skins, seeds and juice but only for a short time.
B. Appearance

 Brilliant-reflects light and sparkles, it is free from floating particles.

 Dull-has floating particles and looks slightly cloudy which does not reflects light.
C. Odor or Nose
 Pronounced-easily detected odor
 Moderate-detected odor
 Delicate/Subtle-an obscure odor difficult to taste.
Two factors in Choosing Wine

A. Vintage- refers to the year when the grapes are harvested for the production of wine. Wine
produced during such vintage is usually the most expensive.
B. Endroit-a French word meaning to say “region or place” where the wine came from. Wine from
Europe particularly in Italy, Germany usually command higher prices than those grown in
California.
Factors that Affect the Quality of Wine:

A. The Climate-the ideal temperature ranges from 57-59F to 66F, too much rain can harm the
grapes, the weather is a constant worry.
B. Soil Condition-vineyard added that the poorer the soil, the better the wine. A vine needs a very
well drained soil, warm soil like gravel, sand and loam retain heat which speeds up the ripening
of the grapes.
C. Topography Aspects-slopes that have concentrated sunlight and better drainage, slopes that
faces south in the north hemisphere receives more sun, altitude affects temperature too, grapes
tale longer time to ripen in higher, cooler vineyard.
Qualities of Wine Part II

A. Balance, Weight and Body
 Ideally acid, alcohol, fruit and tannins should be balanced. Not enough acidity makes a
wine dull (flat or short), too much makes it sharp and raw, an excess of tannin makes a
wine bitter but the right amount of both acidity and tannins means the fruit is refreshing
and the flavor linger.
 Weight refers to the alcohol content of the wine
 Body refers to the mixture of fruitiness and alcohol, the feel in your mouth
-Full Bodied wine is alcoholic and fruity
-Light Bodied wine is crisp with low alcohol content.
B. Length/Long refers to the wine flavor which lingers in the mouth after swallowing, the intensity
and persistence of flavor reflects the quality of the wine.
C. Aftertaste is the aroma and flavor that stay in the mouth after the wine has been swallowed
Storing Wine
A naturally constant environment is crucial. Fluctuations in temperature are harmful. Wine bottles
should be stored horizontally and cases stacked on their sides, ensuring the corks remain moist and thus
fully swollen and airtight. If a bottle is stored vertically, its cork eventually dries out and shrinks, this
exposes wine to air and causes it to oxidize and goes off. Prior to drinking, stand the bottle upright to
allow any sediment to settle.
Wine Description
 Color shows attractive quality of the wine
 Aroma is the smell of grapes in the wine
 Bouquet is the smell of the wine
 Acidity is the amount of acid in the wine
 Sweet results from the natural grape sugars
 Flavor is intensity in the wine taste
 Sour results from various organic acids
 Bitter taste results from tannin in the wine
 Body is how the wine feels in the mouth
 Complexity is the various parts that makes a wine
How to Store Wine:

 A wine should always be stored laying down, preferably in dark room, furthermore around 54F.

 The wine should never be exposed to rapid temperature changes. This results in the wine being
ruined. If the wine is destroyed from temperature changes, this can often be detected by looking
at the cork. Here you can see small crystals have adhered underneath the cork.
 The cork should be moist ¾ through if it has been stored properly.
 When the cork is totally dry or moist all the way through, it is an indication that something could
be wrong with the wine.
NOTE: Please remember that many wines have been stored up to decades, such a wine has not
been exposed to air for a long period of time. One should breathe for 6 to 10 hours before
drinking.
How to Taste Wine

Tasting wine is something you need to be familiar with when working in the dining room. To
make it simple, wine tasting can be broken down into 5 basic steps: see, swirl, smell, savor and swallow.
1. SEE – the best way to get an idea of the color of the wine is to get a white background (a napkin
or a white table cloth). Hold the glass of wine in front of it. The range of colors that you may see
depends on whether you taste a white or red wine. Here are the colors of both:
WHITE WINE
 Pale yellow green
 Straw yellow
 Yellow gold
 Gold
 Old Gold
 Gold brown
 Brown
RED WINE
 Purple
 Ruby
 Red
 Brick Red
 Red Brown
 Garnet
NOTE: White wine gain color as they get older. Red wine on the other hand loses color. Here some of
the reasons why a white wine may have more color:
a. It is older
b. Different grape varieties gives different color, ex: Chardonnay usually gives off deeper color
than Riesling
c. The wine was aged in wood
2. SWIRL – the wine is swirled to allow oxygen to get into it. This means that swirling releases
esters and aldehydes which are combined with oxygen to yield the bouquet of the wine. In other
words, swirling aerates the wine and gives you the bouquet.
3. SMELL – the “nose” is the word that wine taster use to describe the bouquet and aroma of the
wine. There are hundreds of words to describe the nose of the wine. Here are some of the words
used: bitter,bouquet,corky, delicate,earthy,fresh, grapey,green, metallic, nutty, tart,vanilla,
4. SAVOR – tasting is something you do with your taste buds. You can perceive only four tastes:
sweet, sour, bitter and salty.
Sweetness can be found on the tip of the tongue.
Acidity can be found at the sides of the tongue and cheek area. It is the most common
present in white wine.
Tannin is found at the middle of the tongue. It usually exists in red wines or wood aged
white wines.
Fruity and Varietal Characters can be found at the middle of the tongue.
NOTE: the whole procedure: the color, the swirling, the nose and the taste happens within in 3
seconds.
5. SWALLOW – after you have tasted the wine, sit back for a few moments and savor it. Think
about what you have experienced and ask yourself the following questions to help you focus on
your impressions:
Was the Wine:
 Light, medium or full bodied?

 For white wine: how was the acidity? very little, just right or too much?
 For red wine: is the tannin in the wine too strong or astringent? Is it pleasing? Or is it
missing?
 How long did the aftertaste last?
 Is the wine worth the price of your taste?
 What food would this wine complement best?
OPENING STILL WINES

1. Present the bottle to the person who ordered it, cradling it in a serviette so the entire label is
visible and can be read.
2. Place the bottle on a flat surface and remove the foil covering the cork. Cut around the front of
the neck of the bottle just below the second lip.
3. Cut the foil around the back of the neck just below the second lip.
4. Peel away the top of the foil, lifting it away using the blade from the corkscrew and holding the
neck of the bottle with the left hand. The server should place the cut foil in his or her pocket.
5. Insert the corkscrew slightly off center at a slight angle and straighten it up with one or two turns.
The corkscrew is turned until only one notch of spiral is left above the cork.
6. Tilt the corkscrew so that the notch in the lever will rest on the lip of the bottle. Hold it In place
with the index finger while bracing the neck of the bottle.
7. Pull the corkscrew straight up while continuing to hold the lever in place and brace the neck of
the bottle. Be careful not to touch the lip of the bottle.
8. Twist the cork, holding it in a napkin to release it from the bottle opening.
OPENING SPARKLING WINES

1. Present the bottle to the person who ordered it, cradling it in a serviette so the entire label is
visible and can be read.
2. Holding the bottle in a serviette, remove the foil from the wire cage.
3. Holding by the thumb on top of the cork and apply slight pressure, loosen the wire cage with the
other hand.
4. Holding the base of the bottle in one hand, place the napkin over the cork. Hold the cork still
while twisting the bottle. As the cork pushes out, hold it tightly. The cork should come out slowly
and make a slight “shhh” sound.
5. Gently remove the cork from the bottle.

INFORMATION SHEET NO. 8 -

GRAPES
Anatomy of the Grape
 Size: the smaller the grape, the more concentrated its flavor
 Skin Color and Thickness: this gives wine especially red and rose its color and many of its
aromatic qualities
 Acid/Sugar Ratio: this determines the wines sweetness and level of alcohol
VARIETIES
WHITE-WINE GRAPES
1. CHARDONNAY – in the New World regions this grape produces a rich wine that is usually
aged in oaked barrels to add complexity and body.
2. SAUVIGNON BLANC – often thought of as the main alternative to Chardonnay because it is so
different, it usually has a herbal or “green” quality that is a contrast to rich, buttery flavour of
oaked chardonnays.
3. RIESLING – the least popular of the three, it has the best potential to go with a broad range of
food.
RED-WINE GRAPES
1. MERLOT – the most popular red wine grape right now, it yields relatively soft, warm wines
with relatively low acid levels. This lead to a wine that tastes good by itself but often lacks the
acidity it needs to go with food.
2. CABERNET SAUVIGNON – wine from this grape usually have more structure, acidity and
aging potential. With a flavour of black currant and green bell pepper and sometimes with
daunting tannins, it can often use little softening up by adding Merlot.
3. PINOT NOIR - it is known for its profuse aromas and its earthiness that and its good level of
acidity make it one of the most flexible food wines.
4. SYRAH/ SHIRAZ – this grape is becoming more popular in USA, mostly because of Australian
imports. It’s got obvious berry flavour and often a distinctly spicy character – to the point where
you can actually smell white pepper sometimes. The finest wine made from this grape come from
northern Rhone region of France.
5. ZINFANDEL–perhaps known mostly for its so called white version, it is a uniquely American
grape that only recently has been linked to the primitive grape of Italy. Lots of fruit and spice
make it great wine for American food as well.

NORTH OR SOUTH?
The body of the wine depends largely on where it’s from – more precisely, the climate it’s from. Colder
regions tend to produce light-bodied, high-acid wines because the grapes don’t get as ripe. Warmer
regions usually put out fuller wines with a bit lass acidity. So if a party of guests wants a full-bodied wine
because of the food they chose, look to warmer areas such as Southern France (Rhone or Provence) or the
Napa valley. For light-bodied, check out the Alto Adige of Italy or Oregon.
OLD WORLD or NEW WORLD?

There is a basic difference between the wines of Europe and those of the USA, South America
and Australia. It comes down to this: in the Old world wineis an accompaniment to food, and in the
NewWorld it’s a beverage. That is, Old World wine tends to be earthier, drier and missing some fruit
which help them to accent food.The New World wines, often drunk by themselves.
The lack of fruity sweetness in European wine is exactly why they go well with food – the food
and wine together makes it a complete experience. New world wines can sometimes clash the food
because the wine has all the flavour it needs.
Grape Varieties Part II

Important White Grape Variety:
1. Chardonnay – the most popular white grape variety. It is dry and light to medium and full
bodied depending on how they are made. Chardonnay is easy to cultivate, decease resistant and
prolific in most conditions.
2. Chenin Blanc - very high acidity characterizes these grape which needs plenty of sun to ripen
properly.
3. Reisling – a classic German white grape variety which makes some fine white wines all over the
world, from dry to very sweet.
4. Sauvignon Blanc / Fume Blanc – this acidity makes a good blending variety to add zest to
bland wine. Their intense taste and aroma, suggestive of green grass and gooseberries, make them
easy to recognize.
5. Semillion – the most important grape of Bordeaux. These are versatile grapes that make a range
of white wines, dry to very sweet. It is often blended with sauvignon blanc or chardonnay.
Important Red Grape Variety:

1. Cabernet Sauvignon – this is the most well known black grape variety in the world, along with
merlot which is often blended. This is a wine rich in color, aroma, and depth and in time has a
long lasting flavor.
2. Merlot – the most widely planted black grape variety in Bordeaux where it is usually blended
with cabernet sauvignon. It has a flavor of plum and fruitcake.
3. Pinot Noir – these are the grapes used to make black burgundy. They are extremely sensitive to
climatic conditions and yields are not very high, making them both difficult and expensive to
produce. It is one of the main grape varieties used to make champagne.
4. Syrah – it has the aroma of black currant, cedar mixed spices. The syrah grapes make dark, full
bodied, strong red wine usually best with food.
5. Zynfandel – California own grape variety. The grapes own a berry like character flavor. It makes
wine wherein style can vary from light to elegant as in white or rose wine to massive and tannic
reds.
6. Gamay – this wine has a distinct pear aroma, made of grapes from Germany which is most
uncomplicated, light and fruity reds intended for drinking when young and fresh.
7. Grenache – makes a fruity flavored wine and aroma of freshly ground pepper, and it may be
blended with syrah or cabernet sauvignon to balance the flavor.
8. Gewürztraminer – a spicy variety grape with intense lychee flavor. It is one of the few wines
that will go well with spicy foods.
The Best German Grape Varieties Planted in the Most Appropriated Typical Soil:
1. Reisling – this is Germany’s noblest and best known grape. It is grown on the slopes of the Rhine
and Moselle valleys and its long, slow ripening develops a delicious fruity bouquet which is
balance with fine acidity.

2. Muller Thurgau –this is the most widely grown grape in Germany

3. Elbling – this is Germany oldest grape variety was introduced by the Romans.
4. Silvaner – this rapidly regains its popularity with its productive variety produces an attractive
wine with soft acidity.
5. Donfelder – this relatively new variety is rapidly becoming accepted as Germany’s most
promising newcomer. It produces a dark, full flavored red wine.
6. Portugieser – this variety came from Danube region, produces a fresh, fruity light wine with an
attractive acidity.
7. Palomino – this grape was developed around Jerez de la Frontera, Spain and it is the basis or the
sherry made.
Muscat Grape
1. Asti Spumante – Italy’s popular sweet sparkling wine made from Muscat.

INFORMATION SHEET NO. 9 –

LIQUEURS
LIQUEUR SPIRITS – use interchangeably to designate the sweet flavored alcoholic drinks made by
addition of fruits, herbs, seed and other flavorings to grain alcohol or other liquor. These are considered
an after dinner drinks.
List of Liqueurs coomonly used in the bar:

BAUCHANT – this is an orange liqueur.
CRÈME DE CASSIS – this is a crème liqueur made with black currants and rum. It is very sweet, and
often mixed white wine to make kir.
CRÈME DE FRAISE – this is a crème liqueur that has a strawberry flavor.
CRÈME DE PECHE – this is a creme liqueur that’s flavored with peaches.
CRÈME DE MURE – this is a crème liqueur that’s flavored with blackberries.
CRÈME DE GRIOTTE – this is a crème liqueur that’s flavored with sour Morello cherries.
GLAYVA – is derived from the Gaelic for “very good, it is a whisky-based liqueur.”
BASILICA LIQUEURS – these are superior tasting liqueur made in the traditional style of Italy
GRAN TORRES – this is a Spanish orange liqueur.
LIMONCINO – an excellent lemon-flavored Italian Liqueur
MIDORI – a green Japanese liqueur which has a very sweet, melon flavor.
SOUTHERN COMFORT – this potent peach-flavored liqueur is made with Bourbon whisky.
TUACA – this liqueur is flavored with vanilla and citrus.
ROCK AND RYE – this is a citrus-flavored liqueur that’s based on rye whiskey. There’s a piece of rock
candy in every bottle.
PARFAIT AMOUR – the name means “perfect love” in French, this is a sweet purple liqueur flavored
with citrus and spices.
MARASCHINO LIQUEUR – this is a an excellent semi-dry clear liqueur that is made with sour
cherries, made from marasca cherries.
LICOR 43 (CUARENT Y TRES) – this Spanish liqueur is made of 43 ingredients, with vanilla and
citrus.
GRAND MARNIER – this is a fairly sweet brandy-based orange liqueur.
Two kinds of Grand Marnier:
1. CORDON ROUGE –the well-regarded red.
2. CORDON JAUNE – the sweet and less potent yellow.

INFORMATION SHEET NO. 9 -

COCKTAILS
COCKTAIL - is a mixed drink, usually containing one or more distilled alcoholic beverages and perhaps
non-alcoholic drinks, ice and sometimes liqueur, fruit, sauce, honey, milk or cream. Spices, etc.
THE FUNDAMENTALS OF MIXED DRINKS
Before studying specific recipes, it’s important to have a basic understanding of some
fundamental concepts pertaining to mixed drinks. General principles associated with methods of
preparation, recipes and glass wares are outlined.
A. SEVEN METHODS OF PREPARATION

1. Straight Shots – means one ounce of liquor served “up”. The glassware depends on the type
of liquor served:
Liquor - Shot glass
Cordial -Cordial Glass
Brandy or Cognac -Snifter
Liqueur -Snifter/ cordial
B. ROCK DRINKS – means a straight liquor or combination of liquor (no mix) served over ice.
These drinks are served on a rock glass which is normally small because it’s designed to serve
only liquors without mix
C. HIGHBALL DRINKS – the basic mixed drink (single liquour +single) can be referred to as
highball drink and is served in a highball glass. The highball glass is slightly larger than rock
glass to accommodate added mix. The standard mixes are water, soda, tonic, ginger ale, cola,
lemon-lime soda and fruit juices.
D. TALL DRINKS - any drinks requested “tall” is served in a tall highball glass. This is largely
higher than a standard glass to accommodate extra mix. Ex: A tall scotch and soda, a tall bourbon
and water, a tall gin and tonic ice.
E. STIRRED DRINKS
F. MIXING CAN DRINKS
G. BLENDED DRINKS
BASIC MIXING RULES

1. Use only ingredients of highest quality.
2. Plenty of ice in first requisite of good mixing before the liquor.
3. Always measure the ingredients.
4. When it comes to mixing, some drinks are shaken with ice for plenty of dilution for heavy
ingredients.
5. Chill or heat glasses.
6. To frost the rim of the glass, rub it with a piece of lemon and dip in salt.
7. Mixers- such as soda, water, tonic, ginger ale and fruit juices should be added to the liquor rather
than the other way around.
8. Always use the right glass for every drink.
9. If the recipes call for an egg, PUT THE EGG FIRST, this way you will not spoil good spirit if the
egg happened to be rotten.
10. Clear mixture should be stirred, Cloudy should be shaken.
11. When recipe talks of dash this means just a few spots to talk about of a teaspoon.
12. Straining with cocktail shaker or strainer.
13. Prepare fruit juices before use.
14. Add sparkling liquid so they retain life.
15. Use cracked ice for shakers, crushed ice for highball, and cubed ice for rock drinks.
16. Before mixing cocktails fill glass with cracked ice to cool them, throw the ice and dry the glasses
before pouring cocktails into them.
17. Beer should be served cold, served in chilling glasses and never served beer with ice.
18. Always have all necessary ingredients and all bar supplies ready.

COMPOSITION OF A GOOD COCKTAIL

BASE – determines the type of alcoholic base liquor of the drink and often the potency of the cocktail.
The base should be able to stand and remain prominent even if the other ingredients are already added.
MODIFIERS or AROMATIZERS - helps reduce the strength of the alcohol without overpowering it. It
defines the texture, smell, and often the body of the drink.
ADDITIVES and SPECIAL AGENTS - often added last and in dashes of drops, it adds another
dimension to the drinks by creating a new color, smell or appearance to the drink.
GARNISH/ DECORATIONS - a modern cocktail will not be complete without a garnish or decoration
to make ye drink more attractive and appealing.
BAR TERMS
1. MIXING 5. MUDDLING
2. STIRRING 6. FROSTING
3. SHAKING 7. FLOATING
4. BLENDING
BAR MEASUREMENTS
1 part - any equal part

1 dash/splash - 1/32 ounce
1 teaspoon (tsp) - 1/8 ounce
1 tablespoon (tbsp) - 3/8 ounce
1 pony - 1 ounce
1 jigger/bar glass - 1 ½ ounces
1 shot - 1 ½ ounces
1 snit - 3 ounces
1 split - 6 ounces
1 wine glass - 4 ounces
1 cup - 8 ounces
1 pint (pt) - 16 ounces
1 quart(qt) - 32 ounces
1 gallon - 128 ounces
1 liter - 34 ounces
Straight is a term used when drink is served from the bottle and poured directly into the serving glass.
Straight-up is a term used when drink is chilled with ice but served without ice.
BARTENDER
It is the person at the center of every bar operation. He/she is the one responsible for mixing and
serving drinks
Different types of Liquor a Bar should Stock:
1. Scotch Whisky 10. Triple sec

2. Irish Whisky 11. Sweet and dry vermouth
3. U.S. Whisky (Bourbon Whisky) 12. Liqueurs
4. Canadian whisky 13. Cognacs
5. Vodka 14. Sherry and Aperitifs
6. Gin 15. Port
7. Rum 16. Beer
8. Tequila 17. Wine
9. Brandy
Standard Garnish Presentations

1. Lemon slice (half moon)
2. Lemon wheel
3. Orange slice (half moon)

4. Lemon peel (peel of a quarter of a lemon with white pith removed)
5. Pineapple wedge (1/8 section cut with skin on, usually with well-washed pineapple leaves.)
6. Celery stalk (deveined)
7. Maraschino cherries( with stem preferred)

8. Olives (green, large size)
Other Fruit Granishes

9. Orange cherry (a wedge of orange with cherry on a cocktail pick cut on the rind to hang in the
glass side)
10. Lemon cherry wheel (a lemon wheel with two half slice cherry on a pick)
11. Pineapple garnish (a wedge of pineapple with two leaves and half a cherry)

12. Mango fan (3-5pcs of thinly sliced half ripe mango, puckered with pineapple leaves and half a
cherry)
13. Orange wedge (1/6 of an orange cut within the base with rind sliced and bent out to open)
14. Banana wedge(a diagonal slice of a banana with the skin on)
15. Horse neck spiral-Lemon (one whole piece of lemon cut continuously around the whole lemon)

16. Melon(Fruit balls) –Melon scooped out from the fruit with a baller. Two pieces skewered
together with a pick, usually with a mint leaf in between.
References:
Textbook:
(Rojo, Lorenzo G., Bar and Beverage Service 2008)
Prepared by:
Mr. RUEL M. PANDAY

Instructor I
Noted by:
MICHELLE M. DEEL ROSARION, LPT, MPA, DPA

Program Chair-CTE
Approved by:
Engr. RHOBERT E. ALVAREZ

Campus Director

Bar Service Management-Hrm 208

Uploaded by

Copyright:

Available Formats

Bar Service Management-Hrm 208

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Bar Service Management-Hrm 208

Uploaded by

Copyright:

Available Formats

FSM 222-BAR TENDING AND BAR MANAGEMENT

Republic of the Philippines

INSTRUCTIONAL MATERIAL IN FSM 222-BAR TENDING AND BAR MANAGEMENT

PROGRAM EDUCATIONAL OBJECTIVES

1. Beverage Service industry

College of Teacher Education

INFORMATION SHEET NO.1

1. Define what beverage service industry is.

 Tavern keeper before was traditionally a woman.

 THE EMPIRE ERA 3200 – AD 476

 DECLINE AND REVIVAL AD 476 to AD 1300

College of Teacher Education

 RENAISSANCE AD 1350 – AD 1600

 EARLY MODERN AD 1600 – AD 1800

 INDUSTRY ERA from 1800

The importance of Taverns in the American history:

Speakeasies – were places that sold illegal liquors.

Bootleggers – are the illegal suppliers of illegal liquors.

1933 – 21st Amendment was passed repealing the Prohibition Law.

College of Teacher Education

DEVELOPMENT OF BEVERAGE INDUSTRY IN THE

TODAY”S BEVERAGE SERVICE INDUSTRY

College of Teacher Education

8. Coffee shops/coffee house/café – a place specializing on coffee and serves as a meeting

College of Teacher Education

INFORMATION SHEET NO. 2

1. BAR MANAGER - in charge of the overall operation of the bar.

3. BARTENDER - in charge of preparing and pouring/ serving the drinks

4. BARISTA - in charge of preparing coffee beverages in a coffee

5. BAR BACK - assists the bartender in the maintenance of cleanliness

6. BAR SERVER - in charge of serving drinks and food on the table of

7. WINE STEWARD/SOMMELIER - in charge of suggesting, selling and serving the wines

8. BAR RECEPTIONIST - in charge of receiving and entertaining the guests.

9. CASHIER - in charge of receiving of payments of he guests.

BAR ORGANIZATIONAL CHART

BAR ORGANIZATIONAL CHART

BAR TENDER BAR SERVER WINE BAR CASHIER

College of Teacher Education

 Mixology – the art and science of creating a concoction or mixed drinks.

QUALITIES OF A GOOD BARTENDER:

1. Great personality, easy going person, a people person

1. Check identification of the guests.

SERVICE STEPS IN SERVING GUESTS IN THE BAR:

1. Greeting the guests and preparing them to order.

BARTENDER’S PREPARATION FOR SERVICE

College of Teacher Education

RULES BARTENDERS SHOULD CONSIDER AND APPLY:

GENERAL INSTRUCTIONS FOR BARTENDERS:

College of Teacher Education

INFORMATION SHEET NO. 3

College of Teacher Education

EARLY INGREDIENTS USED IN MAKING ALCOHOLIC BEVERAGES

EARLY AND PRESENT DAY USES OF ALCOHOLIC BEVERAGES

EARLY USERS OF ALCOHOLIC BEVERAGES:

DISTILLED SPIRITS THAT ORIGINATED FROM EUROPE:

College of Teacher Education

5. Premium Drink – A premium drink is a drink made with expensive liquor.

11. Frozen/ Blended – Frozen means blended

College of Teacher Education