University of Mindanao Hospitality Management Week 6-7 PDF

College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-545...

College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 UNIVERSITY OF MINDANAO College of Hospitality Education Bachelor of Science in Hospitality Management Physically Distanced but Academically Engaged Self-Instructional Manual (SIM) for Self-Directed Learning (SDL) Course/Subject: BAR MGT, MIXOLOGY AND BARISTA SKILL SETS Name of Teacher: DINDO D. SILUD, MSHRM WEEK 6-7 THIS SIM/SDL MANUAL IS A DRAFT VERSION ONLY; NOT FOR REPRODUCTION AND DISTRIBUTION OUTSIDE OF ITS INTENDED USE. THIS IS INTENDED ONLY FOR THE USE OF THE STUDENTS WHO ARE OFFICIALLY ENROLLED IN THE COURSE/SUBJECT. EXPECT REVISIONS OF THE MANUAL. 1  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Table of Contents Course Outline: THC 10 – Entrepreneurship in Tourism and Hospitality............................................ 3 Course Outline Policy........................................................................................................................... 3 Week 6-7.............................................................................................................................................. 8 Unit Learning Outcomes (ULO):........................................................................................................... 8 Big Picture in Focus:....................................................................................................................... 8 ULOa. Discuss the preparation and mixing a range of cocktails......................................... 8 Metalanguage...................................................................................................................................... 8 Essential Knowledge............................................................................................................................ 9 MIXOLOGY MISE EN PLACE.................................................................................................................. 9 Lesson 1. Preparing Bar Tools and Equipment.................................................................................... 9 Lesson 2. Checking Glassware and Equipment................................................................................. 28 Lesson 3. Preparing Ice in the Bar..................................................................................................... 29 Lesson 4. Mixing Methods................................................................................................................. 32 Lesson 5. Cocktail and Mocktail Presentation.................................................................................. 36 Self-Help............................................................................................................................................. 42 Let’s Check.......................................................................................................................................... 42 Let’s Analyze....................................................................................................................................... 44 In a Nutshell....................................................................................................................................... 45 KEYWORDS INDEX.............................................................................................................................. 47 Q&A LIST............................................................................................................................................. 47 Big Picture in Focus:..................................................................................................................... 48 ULOb. Explain the variety of non-alcoholic and alcoholic drinks...................................... 48 Metalanguage.................................................................................................................................... 48 Essential Knowledge.......................................................................................................................... 48 Lesson 6. Spirits................................................................................................................................. 49 Lesson 7. LIQUEUER........................................................................................................................... 61 Lesson 8. LIQUORS............................................................................................................................. 65 Lesson 9. NON-ALCOHOLICS.............................................................................................................. 66 Lesson 10. BAR SUPPLIES................................................................................................................... 67 Self-Help............................................................................................................................................. 71 Let’s Check.......................................................................................................................................... 71 Let’s Analyze....................................................................................................................................... 73 In a Nutshell....................................................................................................................................... 75 KEYWORDS INDEX.............................................................................................................................. 76 Q&A LIST............................................................................................................................................. 77 Big Picture in Focus:..................................................................................................................... 78 ULOc. Discuss the preparation and mixing a variety of alcoholic and non-alcoholic drinks................................................................................................................................................ 78 Metalanguage.................................................................................................................................... 78 Essential Knowledge.......................................................................................................................... 78 Lesson 11. MIXING REQUIREMENTS................................................................................................. 79 Lesson 12. MIXOLOGY: International Cocktails and Mocktails........................................................ 81 Self-Help............................................................................................................................................. 99 Let’s Check.......................................................................................................................................... 99 Let’s Analyze..................................................................................................................................... 101 KEYWORDS INDEX............................................................................................................................ 105 Q&A LIST........................................................................................................................................... 105 COURSE SCHEDULES......................................................................................................................... 106 2  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Course Outline: THC 10 – Entrepreneurship in Tourism and Hospitality Course Coordinator: Prof. Dindo D. Silud Email: [email protected] Student Consultation: By appointment Mobile: - Phone: (082) 297-7024 Effectivity Date: August 2020 Mode of Delivery: Blended (On-Line with face to face or virtual sessions) Time Frame: 54 Hours Student Workload: Expected Self-Directed Learning Requisites: HPC 101/L Credit: 3 Attendance Requirements: A minimum of 95% attendance is required at all Course Outline Policy Areas of Concern Details Contact and Non-contact This 3-unit course self-instructional manual is designed for Hours blended learning mode of instructional delivery with scheduled face to face or virtual sessions. The expected number of hours will be 54 including the face to face or virtual sessions. The face to face sessions shall include the summative assessment tasks (exams). Assessment Task Submission of assessment tasks shall be on 3rd, 5th, 7 th and Submission 9th week of the term. The assessment paper shall be attached with a cover page indicating the title of the assessment task (if the task is performance), the name of the course coordinator, date of submission and name of the student. The document should be emailed to the course coordinator. It is also expected that you 3  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 already paid your tuition and other fees before the submission of the assessment task. If the assessment task is done in real time through the features in the Blackboard Learning Management System, the schedule shall be arranged ahead of time by the course coordinator. Turnitin Submission (if To ensure honesty and authenticity, all assessment tasks are necessary) required to be submitted through Turnitin with a maximum similarity index of 30% allowed. This means that if your paper goes beyond 30%, the students will either opt to redo her/his paper or explain in writing addressed to the course coordinator the reasons for the similarity. In addition, if the paper has reached more than 30% similarity index, the student may be called for a disciplinary action in accordance with the University’s OPM on Intellectual and Academic Honesty. Please note that academic dishonesty such as cheating and commissioning other students or people to complete the task for you have severe punishments (reprimand, warning, expulsion). Penalties for Late The score for an assessment item submitted after the Assignments/Assessments designated time on the due date, without an approved extension of time, will be reduced by 5% of the possible maximum score for that assessment item for each day or part day that the assessment item is late. However, if the late submission of assessment paper has a valid reason, a letter of explanation should be submitted and approved by the course coordinator. If necessary, you will also be required to present/attach evidences. Return of Assignments/ Assessment tasks will be returned to you two (2) weeks after 4  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Assessments the submission. This will be returned by email or via Blackboard portal. For group assessment tasks, the course coordinator will require some or few of the students for online or virtual sessions to ask clarificatory questions to validate the originality of the assessment task submitted and to ensure that all the group members are involved. Assignment Resubmission You should request in writing addressed to the course coordinator his/her intention to resubmit an assessment task. The resubmission is premised on the student’s failure to comply with the similarity index and other reasonable grounds such as academic literacy standards or other reasonable circumstances e.g. illness, accidents financial constraints. Re-marking of Assessment You should request in writing addressed to the program Papers and Appeal coordinator your intention to appeal or contest the score given to an assessment task. The letter should explicitly explain the reasons/points to contest the grade. The program coordinator shall communicate with the students on the approval and disapproval of the request. If disapproved by the course coordinator, you can elevate your case to the program head or the dean with the original letter of request. The final decision will come from the dean of the college. Grading System All culled from BlackBoard sessions and traditional contact Course discussions/exercises – 30% 1st formative assessment – 10% 2nd formative assessment – 10% 3rd formative assessment – 10% All culled from on-campus/onsite sessions (TBA): 5  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Final exam – 40% Submission of the final grades shall follow the usual University system and procedures. Preferred Referencing APA 6th Edition. Style Student Communication You are required to create a umindanao email account which is a requirement to access the BlackBoard portal. Then, the course coordinator shall enroll the students to have access to the materials and resources of the course. All communication formats: chat, submission of assessment tasks, requests etc. shall be through the portal and other university recognized platforms. You can also meet the course coordinator in person through the scheduled face to face sessions to raise your issues and concerns. For students who have not created their student email, please contact the course coordinator or program head. 6  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Contact Details of the Dean Dr. Florence Kristina M. Jimenez Email: [email protected] Phone: 082-297-70-24 Contact Details of the Program Prof. Jacqueline M. Cenizal Head Email: [email protected] Phone: 0082-297-70-24 Students with Special Needs Students with special needs shall communicate with the course coordinator about the nature of his or her special needs. Depending on the nature of the need, the course coordinator with the approval of the program coordinator may provide alternative assessment tasks or extension of the deadline of submission of assessment tasks. However, the alternative assessment tasks should still be in the service of achieving the desired course learning outcomes. Instructional Help Desk Contact [email protected] Details Library Contact Details Ms. Brigida E. Bacani 0951 376 6681 [email protected] Help Desk Contact Ms. Danica Baja 0975 560 4961 Library Contact [email protected] Course Information – see/download course syllabus in the Black Board LMS CC’s Voice: Hello Bartenders! Welcome to this course BAR MGT, MIXOLOGY AND BARISTA SKILL SETS. By now, I am confident that you really wanted to become well adept bartender and get to mixing great drinks and be ready for the hospitality and tourism industry. CO This course deals with the application of beverage concept and skills in quality and quantity production of alcoholic and non-alcoholic drinks. The course discusses scientific and technological aspects of mixing drinks emphasizing the production of wines and other alcoholic and non-alcoholic beverages. The course also deals with the basic barista skills set. Students will be able to learn the basic theory of coffee making, origin of coffee, coffee varieties. This course also involves the students in developing their skills in making espresso and espresso concoctions. Lastly, the course will include the details on management focus in the bars and coffee shops. Let us begin! 7  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Week 6-7 Unit Learning Outcomes (ULO): At the end of the unit, you are expected to a. Discuss the preparation and mix a range of cocktails. b. Explain the variety of alcoholic and non-alcoholic drinks. c. Discuss the preparation and mixing a variety of alcoholic and non-alcoholic drinks. Big Picture in Focus: ULOa. Discuss the preparation and mixing a range of cocktails. Metalanguage In this section, the most essential terms relevant to the bar management and services to demonstrate ULOa will be operationally defined to establish a common frame of refence as to how the texts work in hospitality field particularly the bar service and management. You will encounter these terms as we go through the study of bar management. Please refer to these definitions in case you will encounter difficulty in the in understanding educational concepts. 1. Back of the Bar. This refers to a part of the bar the serve as a storage Bar equipment. This refers to a mechanical equipment used in the bar operations either manual or automatic/electronic. 2. Bar Tools. This refers to handheld bar tools used in preparing or measuring drinks’ ingredients 3. Footed Glass. This refers to a type of glassware that has a base that serves as its foot. 4. Mixing Methods. This refers to the techniques in mixing drinks’ ingredients using bar mixing tools. 5. Mixology. This refers to the preparation and mixing of drinks’ ingredients following the industry standardized recipe. 6. Mug. This refers to a glassware that is similar to tumbler but has handle that resembles like an ear. 7. Rub with Salt. This garnishing method that requires to rub lemon and then salt on top of the rim of the serving glass. 8. Stemmed Glass. This refers to a glassware that has a base, stem and bowl like a wine glass. 9. Tumbler. This refers to a glassware that has only a base and bowl. 8  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Essential Knowledge MIXOLOGY MISE EN PLACE This section for ULOa covers the knowledge and skills required to prepare and mix different types of cocktails and non-alcoholic concoctions in all food and beverage service providers, except for “Specialty Coffee Shops”. It includes the proper use, cleaning and maintaining tools and equipment and machineries for mixing drinks. Learning Objectives : After reading this section, you must be able to: 1. Different types of bar tools and equipment were identified and used in accordance with manufacturer’s manual and instruction. 2. Different types of glasses were identified and handled in accordance with establishment standard and sanitary practices. 3. Ice supplies were prepared and used according to hygiene and sanitary practices. 4. Appropriate mixing methods and procedures were applied based on international standards. 5. Necessary garnish, edible and non-edible fruits and vegetables were prepared and used based on cocktail presentation. Preparing the bar station with the right bar tools, equipment, glassware and garnishes are essential in the operation of bar. Specially in mixing cocktail (alcoholic drinks) and mocktail drinks (non-alcoholic drinks). The following sections will highlight preparation procedures before mixing and serving drinks in the bar. Lesson 1. Preparing Bar Tools and Equipment Bar staff must use a wide range of equipment items that help them to mix each guest’s drink efficiently, expertly and seemingly effortlessly. It is crucial to have right utensils and equipment's in bar which meet the requirements and expectations of the guests, as well as applicable operation in the bar counter (Uttarakhand Open University, ND). Some of the major SMALL EQUIPMENT and utensils as follows: 9  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR TOOLS FUNCTION PICTURE Used for holding cocktail napkin, Bar Caddy straws, stirrer and coasters. Source: https://barsupplies.com/ For garnish which Bar Condiment are used for Caddies / Tray making cocktails and mocktails. Source: https://www.amazon.com/ Floor mats are put on the bar floor for hygienic reason and also to Bar Floor Mat reducing breakage from accidental dropping of glassware. Source: http://www.floormatcompany.com Used for mixing Bar Spoon cocktail or mixer. Source: https://harsoul.en.made-in-china.com 10  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR TOOLS FUNCTION PICTURE To hold ice Bottle Cooler shavings to keep bottles chilled Source: https://www.aliexpress.com/ A bottle opener is Bottle Opener / used to remove Church Key the metal caps from bottles. Source: https://www.alibaba.com Used for keeping the opened Champagne champagne longer Bottle Stopper by sealing it with the bottle stopper. Source: https://www.amazon.com Used for cutting fruits at Bar counter. Paring Knife used mainly Chopping for cutting skin Board, Paring from fruit and Knife and vegetables and Channel Knife Channel knife used for peeling off fruit skins to make twist shape garnish. Source: https://www.house.com.au 11  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR TOOLS FUNCTION PICTURE Used as a pair of stainless-steel shakers or a glass, and also for all stirred cocktails Cocktail Shaker and muddled fruits, can measure volume of juice / mixer as well. Source: https://www.pinterest.ph Use as a pair with cocktail shaker, to Cocktail strain ice, foam or Strainer other substance from the drinks. Source: https://www.urbanbar.com Used for serving ice on guest table, Ice Bucket served along with an ice tong. Source: https://www.vonshef.com Use in Ice Bin or Ice Scoop Ice machine. Source: https://www.walmart.com 12  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR TOOLS FUNCTION PICTURE Fill with water and put in freezer to Ice Shot Glass make Ice Shot Mold Glass for special cocktails and mocktails. Source: https://www.pinterest.ph Used to Measure Jigger spirits / liqueur or other mixer. Source: https://sea.banggood.com Keep fruit juice sorted by different color, easy for storage, clarify Juice Container different juice by /Master Pourer bottle color and convenience while preparing drinks at bar. Source: https://www.barproducts.com Kept on the side of bar work table for Speed Rail / holding frequent Rack using spirits and liqueurs. Source: https://www.nisbets.co.uk 13  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR TOOLS FUNCTION PICTURE 3 separate layers for Lime/Lemon juice, salt Margarita Tray / and sugar, use for Rimmer applying salt or sugar on the glass edge. Source: https://www.ebay.com A muddler is a bartender's tool used for muddling fruits, herbs or spices in Muddler order to get the juice or crumb and also to release their flavor. Source: https://www.restaurantsupply.com Pour spouts help bartenders portion every shot to the amount management wants the Pour Spouts / customers to receive. Speed Pourer This also helps to reduce the inflated size bartenders tend to pour for guests. Source: https://www.hiresociety.com Sundae spoons are characterized by a very long handle. These spoons are designed for Sundae Spoon / stirring long drinks, Parfait Spoon / cocktails and any drink Long Spoon served in a tall glass. The tapered shape of the spoon allows it to reach the bottom of any glass. Source: https://www.hiresociety.com 14  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR TOOLS FUNCTION PICTURE To hold water during the meal Water Jug period and to serve water in the glass. Source: https://shopee.ph Stopper is used to Wine Bottle store opened Stopper wines bottles. Source: https://www.surlatable.com To hold wine Wine Cooler bottles on the table. Source: https://www.drinkstuff.com Used for Opening Wine Opener / Red and White Waiters’ Friend wine. Source: https://www.myer.com.au 15  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR TOOLS FUNCTION PICTURE Work Table Placed on bar Rubber or work table Plastic Mat Source: https://www.hendi.eu The following are THE BIG EQUIPMENT that the bar usually has on hand which are essential for bar operations. BAR FUNCTION PICTURE EQUIPMENT Used to contain various bottles not required for Back Bar Fridge immediate consumption. Placed in back bar. Source: https://www.pinterest.ph A device that automatically Beverage dispenses a single Dispenser item or multiple items in a measured quantity. Source: https://musabody.com 16  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR FUNCTION PICTURE EQUIPMENT Used for blending and mixing various Blender ingredients during cocktail preparations. Source: https://www.therdstore.com Used for display of Display Centers highlighted product. Source: https://www.pinterest.ph Used for display of Display Shelves various varieties /brands of liquor. Source: https://www.barproducts.com Concealed Ice Bin / Ice containers used Well for storing ice cubes. Source: https://www.katom.com 17  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR FUNCTION PICTURE EQUIPMENT Used for making Ice Cube Maker ice cubes instantly. Source: https://www.dhgate.com Designed to specifically pour a Liquor pre-configured dispensers amount in a glass, no more, no less. Source: https://www.lazada.com Chilling units used Mug Chillers for frosting the glasses / mugs. Source: https://commercialfridgesales.com.au Used for Washing Under Bar Sink of glasses during busy times. Source: https://www.bakedeco.com 18  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 BAR FUNCTION PICTURE EQUIPMENT Small refrigerators Under Counter used for storing Units: Chiller small cans, juices etc. Source: https://www.indiamart.com Used for chilling Wine Chiller wine bottles A wide range of GLASSWARE should be available in the bar, Bartenders must have a good awareness of these glasses since varied drinks requires varied serving glass. The succeeding parts are the glassware usually utilized in bar services GLASSWARE FUNCTION PICTURE Ideal for drinking both red and white and wines. With not an ideal All Purpose pairing for either, it can enhance Wine Glass red both reds and whites. 240 – 270ml. Source: https://www.wayfair.com 19  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 GLASSWARE FUNCTION PICTURE For light bodied red wines with fewer Red Balloon tannins and more subtle flavor, a large Wine Glass bowl and wide mouth allow the wine to breathe, enhancing delicate flavors. 240 – 270ml Source: https://blender.stackexchange.com Beer Goblet These glasses are used for serving of ales and lagers. Source: https://www.indiamart.com Very large and durable, mugs are ideal for proper serving of Beer Mugs Oktoberfest and other dark German lagers. 350ml. Source: https://www.amazon.com Perfect for serving classic pilsners and other pale lagers, Pilsner glasses showcase a beer ‘s color, clarity and Beer Pilsner carbonation. The conical shape helps maintain the beer ‘s head, while the narrow design allows the aromas to reach your nose. 350 – 400ml. Source: https://www.northernbrewer.com/ 20  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 GLASSWARE FUNCTION PICTURE A large glass used for serving stout beers. The narrow base helps in easy Beer Stout holding and also allowing the temperature to be maintained. Also, the narrow top reduces the loss of effervescence. 500 – 550ml. Source: https://mysliceoflife.com.au/ Ideal for presenting lambic and saison, Beer Tulip the tulip shape also is very well-suited Stems for specialty fruit beers. 500-550ml. Source: https://www.qualitylogoproducts.com Belgian Beer glasses allows for subtle warming of the beer via heat transfer Belgian Beer from the hand, while the inward tapering Glass top captures aromas, enhancing the tasting experience. 350 – 400ml. Source: https://www.bedbathandbeyond.com A wide bowl creates surface area to help evaporate the liquor and enhance flavor. The narrow top concentrates Brandy Snifter aromas, and the rounded bottom is ideal for cupping with your hand to warm the brandy. 200-250ml. Source: https://www.barproducts.com 21  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 GLASSWARE FUNCTION PICTURE A tall, narrow glass maintains flavor Champagne concentration and displays Flute effervescence, and the enhancing presentation. 200-250ml Source: https://www.urbanbar.com The bottom ridges allow for a comfortable grip and help release Cider Glass aromas that are concentrated and intensified by the apple shaped bowl for multi-sensory tasting. 150-175ml Source: http://cedarhospitality.com These are actually not glasses used for taking drinks but are used for emptying the beverages from bottles. The narrow Decanter neck reduces loss of fizz and these elegant looking things can be placed directly on tables instead of putting bottles. 1 liter. Source: https://www.wedgwood.co.uk A smaller glass enables proper portioning of these higher alcohol Dessert Wine dessert wines. A rounded bowl directs Glass the wine to the back of the mouth, perfecting the sweetness. 180-200ml. Source: https://www.holmegaard.com 22  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 GLASSWARE FUNCTION PICTURE This type of glass is used to serve digestive wines. The small bowl and Digestif long stems make it easier for holding the digestives at right temperatures. 180-200ml. Source: https://www.ikea.com Pub glasses offer the perfect presentation of classic ales, such as English Pub IPA, pale ale, brown ale or stout. A Glass wide mouth supports the frothy head, Pub glasses offer a traditional yet brilliant beer presentation. 340-400ml. Source: https://www.libbeyfoodservice.com Giant Beer glasses have a tall stature, providing an exceptionally pleasing presentation for wheat ales and pale Giant Beer lagers. Designed for draft beer service, Glass these glasses feature a rounded top that holds a generous head of foam. 500-550ml. Source: https://www.pinterest.ph These glasses are used to serve cocktails is made with a base spirit and a non-alcoholic carbonated mixer which Highball and is served with ice, requiring a tall glass Collins for proper proportioning of ingredients. 250-300ml. Source: https://kknews.cc 23  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 GLASSWARE FUNCTION PICTURE This glass is normally used to serve iced tea. The big bowl allows ice to get Iced Tea properly mixed with other ingredients. 250-300ml. Source: https://commons.wikimedia.org This small glass is used to serve juices and welcome drinks to the guests. Can Juice Glass also be used to serve liqueurs. 180.200ml. Source: https://www.123rf.com The small capacity (1-3 oz.) and conical shape is made for serving small Liqueur amounts of sweet distilled spirits flavored with fruit, herbs, flowers, nuts or spices. 75-90ml. Source: https://dir.indiamart.com A Mexican cocktail made from tequila, orange liqueur and lime juice, margaritas are often rimmed with salt. Margarita The stem helps prevent warming the drink, and the very wide top enables an optimal salt-to-drink ratio. 250-300ml. Source: https://www.ikea.com 24  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 GLASSWARE FUNCTION PICTURE A very wide bowl allows for maximum aromatics (especially the juniper and botanicals in a gin martini). The glass can be held by the stem to prevent Martini warming, and the cone shape keeps ingredients from separating. 250- 300ml. Source: https://en.wikipedia.org A rounded bowl with heavy base is meant for swirling ―neat‖ drinks – unmixed spirits served at room Neat Spirit temperature – to open up the flavors. Glass The glass narrows at the top to concentrate and enhance the complex aromas. 180-200ml. Source: https://www.allheloves.com The heavy weight and wide top are Old Fashioned perfect for serving the finest spirits on Glass the rocks, the large capacity allowing ample room for ice. 300-350ml. Source: https://www.katom.com For full and medium bodied red wines as these wines have the highest tannins resulting in complex flavors. A Red Wine tall bowl directs the wine to the back of the palate for a richer tasting experience. 240-270ml. Source: https://www.myer.com.au 25  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 GLASSWARE FUNCTION PICTURE This small glass is used for taking straight shots of drinks like tequila. The Shot Glass glass holds in between 30 – 60 ml of drinks at a time. Source: https://weddingshop.theknot.com This large glass is generally used to serve mixed drinks with lots of ice and Tom Collins fizz. The narrow shape helps in retaining the fizz and gives a beautiful look to the drinks. 350-400ml. Source: http://tapphong.com This stem glass is used to serve water in high end restaurants giving a more Water Goblet appeal and class in the service style and increases décor of the outlet. 270- 300ml. Source: https://www.mtbeventrentals.com For light and medium bodied white wines and are perfect for light and delicate wines with less alcohol. A White Wine smaller bowl concentrates subtle aroma and directs the wine to the tip of the tongue for better appreciation of sweeter flavors. 270-300ml. Source: https://www.myer.com.au 26  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 GLASSWARE FUNCTION PICTURE Due to its curved and tulip-shaped goblet, this cocktail glass is attractive and shapely. The goblet is nearly Poco Grande seamless connected with the thick stem. Moreover, the glasses rim is rounded off and the drinking glass is made of branded glass. Source: https://www.libbeyfoodservice.com This cocktail glass is a stemmed glass Cocktail Glass with a coupe bowl, mainly used to serve straight-up cocktails. Source: https://shop.xlevents.co.za A sour glass (also known as a delmonico glass) has a rounded cup with a stem specified for sweet, citrus Sour Glass drinks, such as a Whiskey Sour. The stem helps keep a cold drink from the warmth of your hand. Source: https://www.lionsdeal.com A Hurricane glass is a form of drinking glass which typically will contain 20 US fluid ounces (590 ml; 21 imp fl oz). It is Hurricane Glass used to serve mixed drinks, particularly the Hurricane from which it is named originating at Pat O'Brien's Bar in New Orleans. Source: https://www.lionsdeal.com 27  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Lesson 2. Checking Glassware and Equipment As a bartender or beverage staff, you need to know the workplace standards before serving cocktails to customers. The standards in regard to glassware and equipment reflect legal requirements and customer expectations (AJAR Hospitality, 2020). The non-negotiable requirements regarding glasses used for cocktails must be: Clean; Not chipped; Not cracked; and Appropriate for the cocktail. In addition, bar or restaurant standards require: Fresh glasses must be used for every drink. Should not re-use an already used glass. Glassware should be polished before being used for service. Take care when polishing any glassware that has a stem or a thin lip as they break easily Glasses and equipment must be stored after cleaning to protect against contamination Checks should be made on all equipment to make sure it is operating as expected and is safe to use. Each restaurant may have its own standards related to glassware and equipment for serving cocktails. For that reason, it is important for you to understand it beforehand to reach customer's expectations. Further, a routine checking of equipment and glass must be done in order to check if its operational. The basic operational checks prior to use as follows: A. Visual inspection to ensure: The item is present and not has been borrowed or not returned by the other department. All parts of the item are present and there is no missing bits. The item is cleaned inside and out. 28  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 A test run of the item to: Checks it operates as intended and performs all required tasks. Ensure that there are no noises which indicates possible performance problem or need for the service session. Place items in designated location at the service station to optimize workflow. The operational checks need to be done in before serving cocktails. It is essential to make sure all of the equipment and glassware are clean to avoid the risk of cross contamination that could happen anytime. Lesson 3. Preparing Ice in the Bar Preparing ice in the bar must be considered as preparing a food ready to eat. According to Chan (2015), ice is considered as food. Just like preparing food, contamination can occur in many ways. Preparing ice as well is prone to contamination since it is served straight within the ordered drinks to the guests. The common way the ice can be contaminated is through cross-contamination. Ice if not handled well, may contain harmful bacteria or viruses that can withstand extreme cold temperature. Therefore, proper ice handling of the bartender and staff must be put into good training. Ontario Health Protection and Health Protection and Promotion Act, R.S.O. 1990, c. H.7, O. Regulation 493/17: (Food Premises) says that: “Ice used in the preparation and processing of food or drink shall be made from potable water and shall be stored and handled in a sanitary manner”, reiterated by Chan (2020). It is very essential that bar staff must a have a good training in ice handling to avoid problems related to foodborne illness caused by contaminated ice. Figure 19. Use scoop in handling ice cubes Source: https://www.manitowocice.com 29  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 The following are the sanitary procedures in handling ice in the bar to avoid contamination that leads to foodborne illnesses (Chan, 2015). 1) Train restaurant or bar staff in proper ice handling practices (bar and kitchen). a. Wash hands before getting ice from ice making machine. b. Hold only the ice scoop handle and no other parts of the scoop. c. Do not scoop ice using water glasses or cups and never handle the ice with hands. d. Do not return unused ice to the ice machine/ice bin. e. Keep doors of the commercial ice machine closed except when Figure 20. Don’t Use a Glass Source: https://www.pinterest.ph/ removing ice. f. Ice scoops should be stored outside the ice maker and kept in a clean container. Ice scoop and container should be washed & sanitized regularly. g. Do not store anything such as food, drinks, fruit etc. in the ice machine. Never use the ice machine as a refrigerator! h. Clean the ice making machine regularly and fix all problems identified. i. Never put anything in the ice bin...besides ice! 2) Inspect and clean/sanitize the ice making machine regularly a. Inspect the exterior of the machine. Ensure the door, handle and hatch of the ice machine are clean and in good repair. b. Look for any evidence of growth of scum, slime or mold inside the machine. If growth of mold or slime is observed, immediately clean according to the manufacturer’s instructions. (Tip: The ice should be removed from the ice bin and disposed during cleaning to avoid cross contamination by chemicals). c. Routine cleaning of an ice making machine should be done periodically by staff. The process can be as simple as running a sanitizing solution through the cycle, then running two cycles of ice, then disposing that ice before running ice for drinks and food. Make sure this is part of your cleaning schedule! 30  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 3) Routine Ice Machine Services, Maintenance and Major Cleaning/Sanitizing The ice making machine should be serviced by a professional technician at least twice per year. This requires taking apart the ice machine for inspection, plus major cleaning and sanitizing. This type of cleaning and inspection needs to be performed by a professional! By choosing Easy Ice for your ice machine (instead of owning or leasing), your ice maker subscription includes 2 deep cleanings a year. And Easy Ice schedules these inspections for you – saving you not only time but money! And you’re assured the ice machine is clean when the Health Inspector stops by. A typical cleaning routine would Include the following steps: a. Turn off the electrical supply and empty the ice bin. b. Remove the protective curtain or cover (if present) and check the drain to ensure it is clear. c. Clean all surfaces inside using hot water and a cleaner or detergent, Figure 21. Clean Ice Machine Source: http://cleaningmachinesyumichin.blogspot.com/ follow with an antibacterial sanitizer by wiping all internal surfaces and allow adequate contact-time for the sanitizer to work. (Tip: Do not rinse off the surfaces, allow to air dry) d. Wash and sanitize the plastic curtains, cover, ice scoops etc… (Tip: Use hot water and detergent for washing and then soak in a sterilizing solution per manufacturer’s instructions) e. Check the door and ensure it can close tightly to prevent dirt entering the ice making machine. f. Switch machine back on and ensure it works properly. 31  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Lesson 4. Mixing Methods Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills - from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially when tending home bars. Shaking When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost to freeze the drink while breaking down and combining the ingredients. Figure 22. Shake Method Source: https://brobible.com Normally this is done with ice cubes three- quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail Figure 23. Pouring Shake Drink should be sufficiently chilled and ready to be Source: http://drinkginjan.com strained. Straining Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice Figure 24. Straining Method Source: https://www.liquor.com (ie. Shirley Temple), it is to be served unstrained. 32  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Stirring A bartender can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation. Figure 25. Stirring with Ice Figure 26. Stir and Strain Source: https://depositphotos.com Source: https://misguided-spirits.com Muddling To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle. Figure 27. Muddling Method Source: https://www.monin.com Blending An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of Figure 28. Blend Method Source: https://www.emaze.com crushed ice. 33  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Build When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed. Figure 29. Build Method Source: https://www.mycocktailmasterclass.co.uk Layering To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain separated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones. Figure 30. Layering Method Source: https://www.pinterest.ph 34  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Flaming Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool. Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it. Figure 31. Flaming Method Source: https://drinkinghobby.com Straight Shots A straight shot means one ounce of liquor served “up”. The glassware would be dependable on the type of the liquor served. Figure 32. Straight Shot Source: https://vocal.media Rock Drinks A rock drink is straight liquor or combination of liquors (no mix) served over ice. These drinks are served over ice. These drinks are served in a rock glass which is normally small because it’s designed to serve only liquor(s) without mix. Martini rocks, gin rocks and Black Russian are all examples of rock drinks. Figure 33. Black Russian Source: https://stevethebartender.com.au 35  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Highball Drinks The basic mixed drink 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 the added mix. The standard mixes are water, soda, tonic, ginger ale, cola, lemon-lime soda and fruit juices. Figure 34. Highball Drinks Source: https://stevethebartender.com.au Tall Drinks Any drinks requested “tall” is served in a tall highball glass. This is slightly larger than a standard glass to accommodate extra mix. A customer who prefers a milder (more diluted) drink will normally order cocktails tall. A tall scotch and soda, a tall bourbon and water and a tall gin and tonic are examples of tall drinks. Figure 35. Tall Drink Source: https://www.drinkstuff.com Lesson 5. Cocktail and Mocktail Presentation A cocktail must look inviting, interesting, appealing, attractive, tempting and different. All the cocktails the bar serve must optimize their appearance. Not only is this important for the person who is going to drink the cocktail but every cocktail a bartender make should be an advertisement encouraging other customers to order the same thing. For review on garnishing cocktails and mocktails, please read CBLM: Operate Bar for more details. Figure 36. Cosmopolitan Source: pinterest.ph 36  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 In providing garnishes for the ordered drinks, there things that need be considered. The following are the tips provided by AJAR Hospitality (2020) as follow: 1. The drink is colorful or, at least, the correct color. For example, using dark crème de cacao (rather than the correct ‘clear/white crème de cacao) in a Grasshopper will color it too dark. Using clear or white crème de menthe will fail to give the required green color 2. It is properly garnished and decorated. The decoration, or garnish, adds the finishing touch to the majority of cocktails. 3. Without proper garnish the drink is not complete and can disappoint the drinker. The garnish for this drink must be the same for the same cocktail the last time it was made. There needs to be consistency with garnishes in the same way there is consistency with the drink itself. Beware the common problem of over-garnishing and finishing up with a glass that looks more like a fruit salad than a cocktail. 1. There are no dribbles or drips running down the glass. Customers become quickly annoyed if their drink drips on to their shirt or tie. The glass must be full but not over-full 2. There is consistency – this is critical. One Brandy Alexander must always look and taste the same as another. If you have an order for two blended or shaken cocktails, make them both together at the same time to ensure they both look and taste the same 3. Appropriate glassware is used for every one of the same drinks. Check recipes (or ask management) to make sure the right glass is being used 4. Glasses are clean. Glasses that have been used with dairy products or fruit juices are notoriously hard to clean. Always check for lipstick as this too is often difficult to remove 5. Glasses are not chipped or cracked. Visually inspect every glass before using it or pouring into it 6. The correct straw is served, where appropriate. Some cocktails will need a full straw, a bent straw or a half-straw/short (cocktail) straw. It is useful to seek feedback from customers about their cocktails. This can provide valuable tips about things that might need changing or improvement. The following are the suggested garnishes that a bartender may apply to ordered drinks. 37  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Citrus Twists To make a citrus twist, cut a thin slice of the citrus fruit crosswise and simply twist to serve on the side of a glass or in it. Source: https://www.123rf.com Citrus Peel Spirals To make a spiral of citrus peel, use a parer or vegetable peeler or courer to cut away the skin, working in a circular motion. Take care not to cut into the bitter pith. Source: https://www.google.com Citrus Peel Knots You can use strips of peel and carefully tie each strip into a knot. Source: https://recipes.howstuffworks.com Lemon Slice A flat piece of food that has been cut from something larger, lemon fruit. Cut the bread into thick lemon slices. Source: https://fineartamerica.com 38  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Lemon Wheel A mid-section of a lemon fruit, which is a very sharp, acidic citrus fruit with a shiny yellow skin and bitter but zingy flavor. Source: http://www.euvs.org Orange slice A flat piece of food that has been cut from something larger, orange fruit. Cut the bread into thick slices. Source: https://jooinn.com Pineapple wedge Cut pineapple lengthwise through crown to stem end into 4 wedges, leaving on leafy crown. Loosen fruit from each pineapple wedge by cutting close to rind. Leaving fruit in shell, cut flesh crosswise into 1/2- inch slices for easier serving. Source: https://commons.wikimedia.org Celery stalk A whole head of celery is a stalk and a single “stick” from the stalk is a rib. Source: https://www.asianet.in 39  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Green Olives Original garnish for Vodka- or Dry Martini. Use a spoon to fish the olives from the jar – it prolongs the life of the ones left. Rinse the olive in water. Source: https://depositphotos.com Cocktail Onion A pickled garnish for cocktails such as martinis. Like these other garnishes, cocktail onions usually come in large containers which hold the onions along with their pickling medium, usually brine. Source: https://www.bettycrocker.com Orange cherry A wedge of orange with cherry on a cocktail pick, cut on the rim to hang in the glass side. Source: https://www.thedrinkkings.com Lemon cherry wheel A lemon wheel with two half slice cherry on a pick. Source: ntoxicologist.net 40  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Mango Slice A small slice of mango sitting on the rim of the glass. Source: https://www.idiva.com Orange Wedge A slice that cuts through the orange in cross section or against the segments. Source: https://www.123rf.com Rim / Rub Start with a plate or shallow bowl of water or a rimmer, lime juice or lemon juice then dip in the rim of your glass. Source: https://honestcooking.com Dusting Dusting powders or added on top of the finished beverage. Source: https://www.123rf.com 41  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Self-Help: You can also refer to the sources below to help you further understand the lesson: 1. AJAR Hospitality (2020). Various garnish and decoration for non-alcoholic beverages. Food and Beverages. Retrieved April 16, 2020 from: https://www.ajar.id/en/post/various-garnish-and-decoration-for- non- alcoholic-beverages 2. AJAR Hospitality (2020)2. Food and beverage service: category, service. Retrieved April 17, 2020 from: https://ajar.id/en/category/en-service 3. Bajao, G. & Bachanicha. (2019). Bar and Beverage Management. Wiseman’s Books Trading, Inc. pp. 1-21, 22-32. Let’s Check Activity 1. Instruction: Answer the following multiple-choice questions. Encircle the chosen answer. 1. A mixing method that requires the use of three-part cocktail shaker. A. blend B. shake C. stir D. build 2. A mixing method that requires the use of mixing glass. A. stir B. build C. blend D. shake 3. A mixing method that requires the use of mixing glass and bar strainer. A. blend B. stir C. stir and strain D. build 4. A mixing method that requires the use of ice on food processor or blender. A. blend B. stir C. stir and strain D. build 42  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 5. A mixing method that requires pressing of ingredients like sliced lime or lemon in the serving glass. A. shake B. blend C. stir and strain D. muddling 6. Which of the following steps you have to do first in mixing drinks? A. chilling the glass B. slicing the garnishes C. mixing base and additive ingredients D. restoring the bar 7. A bar tool used for measuring liquid ingredients in mixed drinks. A. bar spoon B. jigger C. shot glass D. mixing glass 8. Which of the following items use for foaming milk? A. porta filter B. steam pitcher C. pitcher D. mug 9. Which of the following items will you use in order to strain ingredients from a mixing tin or glass? A. Wine opener B. Cocktail strainer C. Squeezer D. Funnel 10. Margarita cocktail requires to rub salt around its rim. Which of the following item will you use? A. plate B. bar caddy C. salt and sugar rimmer D. glass froster 43  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Let’s Analyze Activity 2. Standard Recipe: International Drinks Instruction: Fill out the following table with relevant information provided in it. Search the internet about drinks’ background (history or origin etc). preparation, mixing methods and garnish. Rubric will be provided by your instructor at LMS. No. Drink Background Ingredients Measure Procedure Glass Garnish 1. Sidecar 2. Moscow Mule 3. Espresso Martini 4. Irish Coffee 5. Long Island Iced Tea 6. Vesper 7. Painkiller 8. Bees Khees 9. White Lady 10. Paloma 11. Ameretto Sour 12. Mai Tai 13. Daiquiri 14. Singapore Sling 15. Silver Fizz 16. Strawberry Daiquiri 17. Stinger 18. Purple Hooter 44  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 19. Mudslide 20. Jungle Bird 21. Suffering Bastard 22. Planter's Punch 23. Brandy Sangree 24. Topsy Turvy 25. Royal fizz 26. Cape Codder In a Nutshell Activity 3. Understanding the key terms and lessons in preparing drinks will help you understand the what this course all about. This learning will help you understand further the succeeding lessons in this module. Based from the definition of the most essential terms lessons in preparing drinks and the learning exercises that you have done, please feel free to write your arguments or lessons learned below. I have indicated my arguments or lessons learned. 1. Preparing drinks varies depending on standardized recipe. Shake will require the use of cocktail shaker while blending will require a blending machine which also knows as blender or food processor. Your Turn 2. 45  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 3. 4. 5. 6. 46  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 KEYWORDS INDEX. The following terms and concepts discussed in this unit of lesson are important for you to remember. To help you review, please review the terms below. Bar equipment Mixing Methods Rub with salt Bar tools Mixology Stemmed glass Footed glass Mug Tumbler Q&A LIST. This section allows you to list down all questions and issues relative to the lesson you would like to raise. You may also raise these questions thru the LMS. You are also the one to write the answers after questions have been clarified. Do you have any question for clarification? Questions/Issues Answers 1. 2. 3. 4. 5. 47  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Big Picture in Focus: ULOb. Explain the variety of non-alcoholic and alcoholic drinks. Metalanguage In this section, the most essential terms relevant to the bar management and services to demonstrate ULOb will be operationally defined to establish a common frame of refence as to how the texts work in hospitality field particularly the bar service and management. You will encounter these terms as we go through the study of bar management. Please refer to these definitions in case you will encounter difficulty in the in understanding educational concepts. 1. Alcoholic Drink. This refers to the any mixed drink prepared in bar which has alcoholic ingredient/s in it. Also known as cocktails. 2. Liqueur. This refers to alcoholic drink with infusion of varied ingredient like aromatics, herb, spices and mostly sugar. This is usually used as an ingredient in varied cocktails. 3. Liquors. This refer to alcoholic drinks produced through distillation, brewing, fermentation or combination process. 4. Non-alcoholic Drink. This refers to the any mixed drink prepared in bar which has no alcoholic ingredient/s in it. Also known as mocktails. 5. Proof. This is the measure of alcohol content known as ethanol either in alcohol by volume (ABV) or percentage. In US standards, proof is determined as twice the percentage of ABV. 6. Spirits. This refers to alcoholic drinks produced through distillation process Essential Knowledge CLASSIFICATION OF ALCOHOLIC DRINKS: MOCKTAILS AND COCKTAILS This section for ULOb covers the knowledge and skills required to prepare and mix different types of cocktails and non-alcoholic concoctions in all food and beverage service providers. 48  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Learning Objectives : After reading this section, you must be able to: 1. Classification of alcoholic beverages are determined according to ingredient used, process and characteristics 2. Non-alcoholic beverages used as mixers and modifiers are identified in accordance with the flavoring ingredients and process forms. Lesson 6. Spirits Unsweetened, distilled, alcoholic beverages that have an alcoholic content of at least 20% ABV. Spirits are one of the main ingredients in mixed drinks, along with other alcoholic beverages, mixers and garnishes. Spirits is a product of fermentation and distillation. Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. Distillation is the action of purifying a liquid by a process of heating and cooling. Alcohol level of the spirits is measured b proof. Alcohol proof in the United States is defined as twice the percentage of alcohol by volume. Consequently, 100- proof whiskey contains 50% alcohol by volume; 86-proof whiskey contains 43% alcohol. In the United States the term "degrees proof" is normally not used. Figure 1. Fermentation Figure 2. Distillation Process 49  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Figure 3. Proof Types of Spirits Spirits can be obtained to any starchy ingredients or rich in sugar materials like sugarcane, grains, barley etc. Every ingredient or combination of it produces variations of spirits which are distinct in characteristics. The following section shows the five (5) basic spirits used in the bar operation. 1. GIN Gin and its Lowlands cousin Genever (Jenever in Belgium) are white spirits that are flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices). The spirit base of Gin is primarily grain (usually wheat or rye), which results in a light-bodied spirit. Genever is made primarily from "malt wine" (a mixture of malted barley, wheat, corn, and rye), which produces a fuller-bodied spirit similar to raw malt whisky. A small number of genevers in Holland and Belgium are distilled directly from fermented juniper berries, producing a particularly intensely flavored spirit. 50  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 1.1. Types of Gin London Dry Gin is the dominant English style of Gin. As a style it lends itself particularly well to mixing. London Dry Gin is the dominant Gin style in the United Kingdom, former British colonies, the United States, and Spain. Plymouth Gin is relatively full- bodied (when compared to London Dry Gin). It is clear, slightly fruity, and very aromatic. Originally the local Gin style of the English Channel port of Plymouth, modern Plymouth Gin is nowadays made only by one distillery in Plymouth, Coates & Co., which also controls the right to the term Plymouth Gin. Old Tom Gin is the last remaining example of the original lightly sweetened gins that were so popular in 18th-century England. The name comes from what may be the first example of a beverage vending machine. In the 1700s some pubs in England would have a wooden plaque shaped like a black cat (an "Old Tom") mounted on the outside wall. 51  College of Hospitality Education 2nd Floor, HRM Building Matina Campus, Davao City Tele fax: (082)297-7024/(082) 300-5456 Local 131 Genever or Hollands is the Dutch style of Gin. Genever is distilled from a malted grain mash similar to that used for whisky. Oude ("old") Genever is the original style. It is straw-hued, relatively sweet and aromatic. Jonge ("young") Genever has a drier palate and lighter body. 2. RUM Rum, and its fraternal twin, cane spirit, are made by distilling fermented sug