TVL-FBS-Q2-M9.pdf

1 Food & Beverage Services Quarter 2 Self-Learning Module 9 PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS (SG) LO 4. Serve Beverage Orders 4.1 Pick-up beverage orders promptly from the bar 4.2 Check beverage orders for presentation and appropriate garnishes Writer: Mechelle P. Angustia Reviewer: Mari...

1 Food & Beverage Services Quarter 2 Self-Learning Module 9 PROVIDE FOOD AND BEVERAGE SERVICES TO GUESTS (SG) LO 4. Serve Beverage Orders 4.1 Pick-up beverage orders promptly from the bar 4.2 Check beverage orders for presentation and appropriate garnishes Writer: Mechelle P. Angustia Reviewer: Maria Elizabeth N. Villabroza 2 EXPECTATIONS At the end of the learning period, the student should be able to: A. Identify the different types of glass wares used in serving beverages; B. Identify the different types of garnishes and its uses; and C. Express the importance of garnishing and presentation in beverages. PRETEST Direction. Draw a smiling face before each number if you agree with the following statements and draw a sad face if you do not agree. _____ 1. Beverages should be prepared based on the guests’ order. _____ 2. Glasses should be overflowing to avoid spillage. _____ 3. The bar attendant should be informed politely about any issues regarding the drinks. _____ 4. Check if there are enough drinks for everyone on the table. _____ 5. Any drink could be served using any kind of glassware. RECAP In the previous lesson, you learned about clearing tables and handling food scraps. Read each item below and write TRUE if the statement is correct and FALSE if the statement is incorrect. Write your answers on the space provided. _____ 1. Bags of food scraps must be thrown from external dumpers to internal bins. _____ 2. The 3S in clearing tables are a. Shine, Sort, Segregate. _____ 3. You should always ask the guests if they are done with their meal before clearing the plates from the table. _____ 4. All food scraps must be thrown out and never to be reused or served again. _____ 5. Make sure that you disturb guests while crumbing. LESSON Drinks should be served to guests as soon as possible. This must be done correctly and properly in order to provide the best beverage service to guests. To do so, the following are the measures to be undertaken when collecting beverages. 3 Make sure that the drinks are what was ordered. Check if the beverages are prepared based on the order of guests. Check if there are enough drinks for everyone on the table. There should be a drink for everyone. When serving wines, there should also be enough glasses for each guest. Check the presentation. All beverages should be presented properly. The correct glassware should be used and the drinks should be garnished appropriately. Glasses should not be overflowing to avoid spillage. Politely point out any issue with the bar person. For instance, when a drink has not prepared the way what the customer has requested or for any circumstance relating to the improper preparation of beverages, the bar attendant should be informed politely in order to resolve the issue immediately. Beverage Service The term “beverage” refers to any drink, alcoholic or non-alcoholic, with water as the main natural form. Beverages are liquid formulations prepared for human consumption which have the thirst quenching, refreshing, stimulating and nourishing qualities. Some beverage replenishes the body’s fluids loss due to perspiration. They also provide nutrients like mineral salts and vitamins. For example, milk is a source of calcium and citrus fruits-based drinks have vitamin C. Here are the different types of drinks offered in food establishments: 1. Alcoholic Beverages Wine – is an alcoholic beverage obtained from the fermentation of the juice of the freshly gathered grapes. Examples are red wine, white wine and sparkling wine. Spirits – is a potable alcoholic beverage obtained from the distillation of an alcohol containing liquid. Examples of spirits are Whisky, Gin, Brandy, Rum and Vodka. Malt – examples of malt are Beer, Ale and Lager. Beer is a potable alcoholic beverage fermented from cereals and malt flavored with hops. Liqueur – is a sweetened flavored spirit. It is often served with coffee at the end of the meal. It could be fruit-based, cream-based or herbal. 4 Cocktails – are a combination of various alcoholic bases, mixed with a selection of mineral waters, fruit juices, etc. to a given recipe. 2. Non-Alcoholic Beverages Water – In a restaurant, there are two types of water: Bottled or Jar water and Tap Water. Coffee and Tea – are a very popular beverage and is served throughout the world. It can be served at breakfast, luncheon and dinner. Mocktails / Mixers – a non-alcoholic drink consisting of a mixture of fruit juice or other soft drinks. Sodas / Soft drinks – all sodas may be served on their own, chilled or iced. Fruit Juices – fruit juices may be fresh, bottled or canned. Coffee / Glass wares Used in Serving Beverages The choice of the right glass is a vital element if the beverage is to be invitingly presented to the guests. Well-designed glass wares combine elegance, strength and stability, and should be smooth rimmed and of clear glass. Glass ware is available in a variety of sizes and shapes as shown in the examples below: 5 High Ball Glass Old Fashioned Glass Aperitif Glass Beer Mug Pilsner Glass Flute Glass Snifters Shot Glass Coupette Cocktail Glass Glass White Wine Irish Glass Red Wine Glass Water Sherry Goblet Glass Pitcher Sherbet Glass Sundae Glass Garnishes Garnishes are edible or inedible decorations added to a drink to beautify and give a colorful effect to the drink. Garnishes are very important for your mixed drinks. They make your drink look more presentable and they also add more flavor. Below are some of the garnishes that can be used: GARNISH DESCRIPTION USE For any drink that has grenadine Cherries Whole Olives Whole plain Limes Wedges or Wheels Ex. Sour apple Martini, Collins Mix, Manhattans Used in Gin Martinis or Vodka (not fruity martinis) Any time you make a drink with lemon lime soda, tonic water and soda water Ex. Cosmopolitan and Margaritas Lemons Wedges, Twist Used in Teas like Long Island Iced Tea, Long Beach Iced Tea, Lemon Drop Martinis and other drinks that contain lemons 6 Wedges, Slices, Spiral Anytime you use Collins mix and in drinks that contain orange Whipped Cream Twirl Used for many hot drinks especially coffee. Also used in some frozen drinks like Daquiri, Mudslide or on a Blow Job Shot Apple Slices Mainly used in Apple Martinis Banana Slices It could be used in many drinks that contain banana liqueur whole It could be raspberries, blueberries or other berries. Insert a cocktail stick into the berries and place it on top of drinks Candy Whole, sliced Examples are Candy Cane, Gummy worms or bears, mini candy bars, gum, etc. Celery Sticks Mainly used for Bloody Mary and Bloody Marias Chocolate Pieces, Shaved Oranges Berries Use a cheese chocolate grater to shave whole The only time you are going to need this is when you are serving Sambuca. Just drop 3 coffee beans into the Sambuca. The 3 coffee beans represent: Health, Wealth and Happiness. Mint Leaves Whole leaves Used in drinks that have mint in them like Mojitos and Mint Juleps Onions (Cocktail Onions) small Used in drinks like Gin Gibson or Vodka Gibson Pineapple wedges Used in tropical and juices Salt Coat the rim of the glass Used in Margaritas, Bloody Mary and Salty Dogs Whole or half Used in mixed drinks that have berries or strawberry liqueur like Strawberry Margaritas and Strawberry Daiquiris Coffee Beans Strawberries mixed drinks Other inedible garnishes are: Stirrers, Parasols, Straws, Cocktail Picks and artificial decors like nylon butterflies and flowers. 7 Remember to select garnishes that best suit the kind of drink you will serve. Select garnishes that are fresh, without blemishes and bruises and are uniform in shape. Garnishes should be prepared ahead of time. Arrangement and presentation of garnishes are important to give them a variety of colors but don’t over decorate or overpower the garnish since their role is to enhance the look of the drink. ACTIVITIES A. What’s that Glass? Identify the type of glassware. Choose the correct answer from the given choices inside the box. Write the letter of the answer on the space provided. 2. 1._____________ ____________ 3. ____________ 4. ____________ 5. ____________ 7. 6._____________ ____________ 8. ____________ 9. ____________ 10. ___________ a. Beer Mug g. Sherry Glass b. White Wine Glass h. Water Goblet c. Cocktail Glass i. Coupette Glass d. Irish Glass j. Flute Glass e. Brandy Snifter k. Shot Glass f. Pilsner Glass l. High Ball Glass B. Crossword Puzzle. Fill in the small corresponding missing words. Clues for each below: squares item is with given 8 ACROSS 1. refers to any drink, alcoholic or nonalcoholic 2. garnishing used for any drink that has grenadine 3. the only drink wherein you can use coffee beans as garnishing 4. garnishing used for many hot drinks especially coffee 5. it is an alcoholic beverage obtained from the fermentation of grape juice 6. a non-alcoholic drink consisting of a mixture of fruit juice DOWN 7. these are edible or inedible decorations added to a drink to improve the look 8. glassware used for brandy 9. the glass used for serving margarita 10. the glass used for serving beer in larger volume 9 WRAP-UP To sum up what you have learned today, write about your significant learnings. Complete the sentence below: Today, I have learned that ________________________________________________________ ___________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ VALUING 1. Why is there a need for garnishing beverages? ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ _______________________________________ 2. As a server, how would you apply safety and sanitation in handling and preparing garnishes to avoid the spread of the Covid19 virus? ______________________________________________________________ ______________________________________________________________ ______________________________________________________________ _______________________________________ POST TEST Multiple choice. Read each question and choose the best answer. Encircle the letter of the correct answer. 1. Which of the following should NOT be observed when collecting beverages? a. The bar attendant should be informed politely about any issues regarding the drinks. b. Check if there are enough drinks for everyone on the table. c. Any drink could be served using any kind of glassware. 2. Which of the following is an example of an inedible garnish? a. Cherries b. Stirrers 10 c. Whipped Cream 3. Which of the following glass wares should be used in serving beer? a. Irish Glass b. Cocktail Glass c. Pilsner Glass 4. What does the three-coffee bean garnish in Sambuca mean? a. Father, Son and Holy Spirit b. Health, Wealth and Happiness c. Faith, Hope and Charity 5. Which of the following belongs to alcoholic type of drinks? a. Mocktails b. Aperitifs c. Sodas KEY TO CORRECTION 11 References Published Resources: Basbas, Leonora D. “Food and Beverage Services”. Quezon City: Rex Book Store Inc.,2017. 95 - 97 Buted, Dexter R., et al. “Basic Restaurant Service with Marking Guides”. Intramuros Manila: Mindshapers Inc., 2007. 91 – 92 Cornell, Daryll Ace V. “Food and Beverage Service Procedures: For Senior High School, Comprehensive Approach”. Intramuros Manila: Mindshapers Inc., 2017. 193 - 200 Department of Education. “Food and Beverage Services Manual”. Pasig City: Sunshine Interlinks Publishing House Inc, 2017. 228 - 238 TESDA Online. Food and Beverage Services – Provide Food and Beverage Service. 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