Reviewer%20(sir%20uriel).pdf

Considerations in Purchasing Equipment ❑ Survival - Quality equipment will last longer and will withstand better the wear and tear of a high?speed operation. ❑ Appearance - Quality products are usually more pleasing to the eye, and are likely to maintain their good looks longer. ❑ Function - High-qu...

Considerations in Purchasing Equipment ❑ Survival - Quality equipment will last longer and will withstand better the wear and tear of a high?speed operation. ❑ Appearance - Quality products are usually more pleasing to the eye, and are likely to maintain their good looks longer. ❑ Function - High-quality products are less likely to break down. Breakdowns of any kind hamper service and give a poor impression of your operation. ❑ Ease of Care - High-quality equipment is likely to be better designed as well as better made. Bar Tools Bar Spoon (with relish fork) Bar Knife Bar Caddy Fruit (Citrus) Squeezer Hawthorne Strainer Julep Strainer Bar Fine Strainer Standard (3-piece) Cocktail Shaker Ice Pick Funnel Boston Shaker Nutmeg Grater Ice Tong Ice Scooper Double-ended Stainless Steel Jiggers (Standard Jiggers) Cutting Board Garnish Caddy / Garnish Tray Glass Rimmer Zester Master Pourer (Store and Pour) Plastic Pourers Stainless Steel Pourer Mixing Glass Muddler Tools for Serving drinks BOTTLE OPENER CAN OPENER COASTER BILL TRAY Waiter's Friend Corkscrew Pull Corkscrew Ice Bucket Angel's Wing Corkscrew  Wine Bucket with Stand Wine Bucket Cocktail Picks Round Tray Swizzle Sticks Bar Equipment Back Bar Ref DRAIN BOARDS Bottle Wolls Coffee Siphon ESPRESSO MACHINE WINE DISPENSER FROZEN DRINK DISPENSER SODA GUN GLASS WASHER GLASS BRUSHES Major types of glassware: Tumbler Footed ware Stemware Mug Tumbler - A tumbler is a flat-bottomed glass that is basically a bowl without stem or foot. Its sides may be straight, flared, or curved. Types of tumbler : Carafe Decanter A - Zombie glass B - Old Fashioned / Rock Glass aSS C - High Ball Glass D - CollinsGlassiss wheat Beer Glass Juice Glass Grande Glass Shot Glass Shooter glass pine glasses Vodka Shooter Glasses Vodka Chimney Glass Footed Ware - Footed ware refers to s style of glass in which the bowl sits directly on a base or foot. Bowl and base may have a variety of shapes. types of footed ware Absinthe Glass Banquet Goblet Cordial Glass Brandy Inhaler/snifter/balloon Footed Highball Footed Rock Glass irish Coffee Glass / Mug Footed Pisner Glass frappe Glass Pousse Café Glass Parfat Glass Squal / hurrican Glass Stem Ware - Stemware includes any glass having all three features - bowl, foot, and stem. Champagne Saucer Margarita Glass Champagne Tulip Cocktail / Martini Glass Champagne flute Red Wine Glass White Wine glass Mug - A fourth type of glass is the mug. Care of Glasswares: Handle with care Do not wash glasses mixed with plates or spoons Never used it in scooping ice Throw chipped or broken glass Do not pour hot liquid with cold glasses Never stack glasses Do not handle glass in bouquet Always handle glass by the stem Chapter 5 Bar control INVENTORY OF BAR STOCKS -One basic tool for controlling losses and pilferages in the bar and the stockroom is the inventory system. Perpetual inventory - The perpetual inventory is a method of recording the movement of bar stocks- what stocks are brought in after a delivery, what is issued and what is sold. The Bin Cards - A document for perpetual inventory is the bin card, maintained and updated by the stock clerk. The bartender may also maintain and update his bin card for the par stock that is under his control and accountability. Physical Inventory - This is physical count of stocks Daily Bar inventory Report - Is a perpetual inventory system used to monitor stocks in the baron a daily basis. CHAPTER 6 PHYSIOLOGY OF ALCOHOL BLOOD ALCOHOL CONCENTRATION(BAC) IS THE MEANS OF MEASURING INTOXICATION/PERCENTAGE OF ALCOHOL IN THE BLOODSTREAM BREATHALIZER IS THE TOOL USED IN MEASURING THE LEVEL OF ALCOHOL IN OUR BODY. INTOXICATION IS THE STATE OF BEING DRUNK DUE TO ALCOHOL CONSUMPTION METABOLISM IS THE PROCESS OF ASSIMILATING AND ELIMINATING ALCOHOL BY THE BODY. PHYSIOLOGY IS THE SCIENCE OF DEALING WITH THE NORMAL FUNCTIONS OF LIVING THINGS OR THEIR ORGANS. ETHANOL AN ALCOHOL PRESENT IN AN ALCOHOLIC BEVERAGE AND IT IS A FORM OF DRUG KNOWN AS TRANQUILIZER PARTS OF THE BODY WHERE ALCOHOL GOES AFTER DRINKING: 1. BRAIN 2. HEART 3. LUNGS 4. LIVER 5. KIDNEY 3 STEPS THAT TAKE PLACE WHEN THE BODY PROCESSES ALCOHOL ABSORPTION - BLOODSTREAM ALCOHOL PASSES RAPIDLY INTO THE BLOODSTREAM WITHOUT BEING DIGESTED DISTRIBUTION - ALCOHOL SETTLES IN THE PART OF THE BODY WHERE MUCH WATER IS STORED OXIDATION - LIVER BREAKS ALCOHOL DOWN INTO WATER AND CARBON DIOXIDE HOW TO MINIMIZE HANGOVERS: DRINK PLENTY OF WATER BEFORE GOING TO BED TAKE A SHOWER, SAUNA OR STEAM BATH TAKE A NON-ASPIRIN PAIN RELIEVER EAT WELL AVOID MIXING DRINKS TAKE A SMALL AMOUNT OF ALCOHO9L THE NEXT DAY NEGATIVE EFFECT DESTROYS INDIVIDUAL NERVE CELLS AND SLOWS DOWN BODY FUNCTIONS ALCOHOL DISTORTS MEMORY CAUSES MOOD SWINGS MILD HYPNOTIC SLEEP ALCOHOL IS A DEPRESSANT, NOT A STIMULANT ALCOHOL DESTROY MUSCLE CELLS ALCOHOL CAN DAMAGE THE LIVER ALCOHOL STIMULATES PRODUCTION OF DIGESTIVE JUICES THUS RESULTING TO INFLAMMATIONS, ULCERS. ALCOHOL CAN CAUSE THE LINING OF THE INTESTINES TO BLEED, DIARRHEA, CANCER OF STOMACH, MOUTH AND ESOPHAGUS. ALCOHOL DESTROYS VIRILITY, CAUSES TESTOSTERONE LEVELS DROP ALCOHOL IS A DIURETIC-A SUBSTANCE THAT CAUSES GREATER LOSS OF FLUIDS, MINERALS. POSITIVE EFFECT RELAXING STIMULATES THE SENSES AND APPETITE HEIGHTENING PLEASURE Module 7 BEVERAGE - Any potable liquid with or without alcohol that may satisfy thirst or hunger, or may even provide pleasure to the drinker Categories of Beverage: A. Non Alcoholic Types: 1.Juices - Fresh, Powder, Concentrate 2.Coffee - Plain/black: brewed or instant; caffeinated or decaffeinated, Flavored 3.Tea - Plain tea, Flavored tea 4.Dairy product: fresh, sterilized 5.Sparkling waters - Tonic water, Soda water 6.Sodas 7.Non-alcoholic beers and wines 8.Mocktails or virgin cocktails B. Alcoholic Beverage A Beverage can be considered alcoholic if it contains at least.5% alcohol volume or 1 proof. Categories and Types: 1. Fermented alcoholic beverage Wines Beers 2. Distilled alcoholic beverages  Spirits Liqueurs 3. Mixed alcoholic drinks or cocktails Early Ingredients used in making alcoholic beverages People before fermented any ingredients that contain sugar. 1. Honey 2. Palm 3. Grapes 4. Peppers 5. Grains 6. Berries 7. Sugarcane 8. Sesame seeds 9. Milk 10. Pomegranate Early and present day uses of alcoholic beverages: 1. Religious rite - Wines were used as an offering to gods and goddesses. Today wine is use by the Catholics in their Holy Eucharist 2. Victories - Tribes or kingdom celebrate by drinking after winning a battle with other tribe or kingdom. Today showering and flashing of Champagne is common scene in the celebration of victory in sports 3. Medicine - Distilled spirits were known before as aqua vitae in Latin and eaux de vie in French which means water of life. They were use before as medicine. 4. Weddings - Before a cup of ale will be drunk by the bride and groom as part of the wedding ceremony, hence the word bridal was derived from Bride and ale. For the Catholics and other faith, drinking of wine is just a part of wedding reception ceremony. 5. Food and drink - Early Europeans make wine and beers as part of their everyday meal. Today a meal for a French or Italian could not be complete with out a glass of wine. NON ALCOHOLIC BEVERAGE Non Alcoholic beverages may be classified into four categories: 1. Water, which is essential to human survival. It must be potable and served hygienically. 2. Refreshing drinks are items like colas and syrups. In this category would be placed soda and tonic water, which are also excellent mixers to alcoholic spirits. 3. Stimulants like tea and coffee 4. Nourishing drinks like malted ones, milkshakes, fruit juices and mocktails, which are a combination of fruit juices. Coffee Varietals Coffee Arabica. Arabica coffee is considered to have a better flavor than robusta. Most Arabica coffee beans originate from either Latin America, East Africa/Arabia, or Asia. ·Coffee Robusta – compared to Arabica, tends to be bitter and has less flavor. ·Coffee Liberica – in the Philippines it is the variety used for kapeng barako. COFFEE – is widely consumed non-alcoholic beverage prepared from the roasted seeds commonly called the beans of the coffee plant. History TEA – is basically the dried and processed leaves of the plant species called camellia sinensis. Types of Tea 1. Black Tea is produced by drying with air- blowers, leaves on shelves called withering racks. The dried leaves are soft and flexible when they are crushed in rollers to release their flavors. 2. Green tea is steamed so as not to lose its color before it is crushed and roasted in ovens. 3.Oolong tea – is made by the same process as green tea but its leaves are partially fermented to give it a greenish brown color. 4.Instant tea – was introduced in 1904 in the United States when a New York tea merchant sold tea in silk bags instead of tins. Chocolate - is a typically sweet, usually br own, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. MILK - It refers to a white nutritious liquid secreted by mammals and used as food by human beings. JUICE - It refers to the liquid extracted from fruits and vegetables FRUIT JUICES 1. Orange Juice (Citrus Sinensis) - Orange juice is the most consumed juice in the United States. It is traditionally used at breakfast and is a major refreshment beverage. 2. Pineapple Juice by Dr. Thomas e (Ananus Comunis) - This is the most widely consumed non citrus fruit juice in the United States. It is highly nutritional and contains many vitamins 3. Grape Juice (Vitis Vinifera Species) - The actual beginning of the fruit juice industry l started in 189 by Dr. Thomas B.Welch. He and his sons gathered grapes, extracted the juice, filtered the product and filled it into bottles followed by pasteurization. 4. Grapefruit Juice (Citrus Paradisica) - The grapefruit juice containing industry has its beginnings during the late 1920’s. The juice is widely consumed at breakfast and as blend with orange. 5. Lemon Juice (Citrus Limon) - The juice is the most unique and useful of all the citrus fruits in the culinary arts it has a wide application as a condiment. 6. Prune Juice - Prune juice is popular breakfast drink. It is consumed for its supposed therapeutic values. 7. Apple Juice - Sweet cider has been consumed and sold since the Colonial days mainly as a sideline or-by-product at the farmer. VEGETABLE JUICE 1. Carrot Juice - Carrot has long been a component of tomato blends. Now, unlike tomatoes, carrot juice is frequently blended in fruit type concoctions where only the color and natural sweetness carry over. 2. Tomato Juice - Is the unconcentrated liquid extracted from mature tomatoes or red or reddish varieties, with or without scalding followed by draining.