BAR & BEVERAGE

KNOWLEDGE
Fundamentals in Food Service Operations

By:

Danilo M. Balaysoche, MBA

Food & Beverage Services NC III
Food & Beverage Services NC II
Trainer’s Methodology 1
BAR & BEVERAGE KNOWLEDGE
 The word mixology is typically defined as the
skill and knowledge of mixing drinks whether
alcoholic or non-alcoholic.

 It entails art and showmanship, along with the

expertise and knowledge to back up the skill.

 The bartender and restaurant service staff must

be able to identify the drinks by name, their
ingredients, the mixing methods, garnishes,
special features and the proper way of serving.
BAR TOOLS & EQUIPMENT
 Jigger
 Pourer
 Mixing Glass
 Cocktail Shaker
 Bar Strainer
 Bar Spoon
 Ice Scooper
 Ice Tong
BAR TOOLS & EQUIPMENT
 Muddle/Muddling Stick
 Fruit Squeezer
 Funnels
 Glass Rimmer
 Condiment Tray
 Bar Knife
 Cutting Board
 Relish Fork
BAR TOOLS & EQUIPMENT
 Zester, Router and Stripper
 Bottle and Can Opener
 Pocket Corkscrew/Waiter’s Friend
 Round Serving Trays/Bar Trays
 Coasters and Drip Mats
 Wine Bucket
 Liquid Measuring Cup
 Measuring Spoon
GLASSWARE
 Glassware must be considered as a vital
element of a bar’s over all décor concepts.

 The proper use of glassware signifies that the

owner of the business is knowledgeable in his
field.

 Features of Glassware
1. Bowl
2. Base/Foot
3. Stem
MAJOR TYPES OF GLASSWARE
1. Tumbler – it refers to a flat-bottomed cylindrical
glass that is basically a bowl without stem or foot.

2. Footed ware – it refers to a glass whose sits

directly on the base or foot.

3. Stemware – it refers to a glass which has a bowl,

stem, and foot. Wine is always served in a
stemmed glass.

4. Mug – it refers to a tumbler with a handle. It is

often used in serving beer but a smaller specialty
type of mug is used for serving coffee drinks.
COCKTAIL DRINK
 It is defined as a well-iced mix that is
comprised of base, liquor, modifier and a
special flavoring or coloring agent.
COCKTAIL DRINK
COMPOSITION OF A COCKTAIL
DRINK
1. Base – composed of major alcoholic
ingredients such as gin, tequila, vodka,
rum, brandy, and whiskey. This ingredient
determines the type of cocktail.

2. Modifiers – composed of complementary

ingredients such as; juices, soda, syrups,
cream, tonic etc. This ingredient
neutralizes the sharpness of the base
liquor.
COMPOSITION OF A COCKTAIL
DRINK
3. Special Agent – composed of liqueurs such as;
grenadine, triple sec, kahlua, contreau, dry
vermouth, crème de cacao etc. These
ingredients act as an additive to give special
flavor and color to the drinks.

4. Garnish – this feature of the drink enhances

the over all presentation of the drink. It
serves as a decoration. It includes pineapple,
lemons, oranges, coffee berries, wafer
sticks, pandan leaves, olives, cocktail onions,
cherries etc.
THINGS TO CONSIDER IN
DEVELOPING MIXED DRINK RECIPES
1. Relationships and appropriateness of
ingredients, tools, and glass wares.

2. Taste complexity.

3. Accuracy of Measurement

4. Visual Appeal

5. Originality and creativity

MIXING METHODS
 Build
 Stir
 Shake
 Blend
 Frosted
 Ignite
 Long
MIXING METHODS
 Neat
 Pour
 Rim
 Smooth
 Straight up
 Strain
TIPS ON MIXING DRINKS
1. High quality of ingredients is required in mixing a
drink.

2. Strictly follow the exact measurement indicated in

the recipe to achieve the desired taste and visual
appearance.

3. Follow the proper procedures, techniques, and

methods in mixing the drink.

4. Strictly follow proper handling of bar tools,

utensils, and equipment to avoid cross
contamination.
TIPS ON MIXING DRINKS
5. Mis en place of ingredients like simple
syrup, ginger ale, pandan syrup, etc. is
necessary in consonance to proper bar
operation.

6. Proper use glassware must be observed.

7. Be careful of the ice in mixing drinks. It

should pass the microbial test. To ensure
safety use ice made from mineral/distilled
water.
TIPS IN SERVING BEVERAGE
1. Serve and bus out all beverages such as water,
coffee, tea, fruit juices and alcoholic beverage at
the right side of the guest.

2. Be attentive and responsible in refilling water.

3. Stemmed glass does not need a coaster or drip mat.

4. Use a bar tray in serving beverages and bussing out

soiled glasses

5. Carbonated drinks must be served with a straw.

TIPS IN SERVING BEVERAGE
6. Open and pour wine, canned beer or canned carbonated
drink in front of the guest.

7. Serve ladies first.

8. Red wines are served at room temperature 60-70

degrees Fahrenheit.

9. Follow the proper handling of glass wares. Hold stemmed

glass and tumbler at the base to eliminate finger prints
and employ safety practices.

10. Empty bottles must be immediately removed from the

guest’s table.
TIPS IN SERVING BEVERAGE
11. Always twist the bottle after pouring to
avoid spills.

12. In pouring bottled drinks see to it that the

mouth of the bottle is not touching the rim
of the glass.

13. Don’t forget to present the drink before

serving.
CLASSIFICATION OF ALCOHOLIC
BEVERAGES
1. Spirits – this is an alcoholic drink gained from distillation,
after fermentation of vegetables, grains, fruits, plants
and other substances which are sugar or starched based.

2. Liqueur and Cordial – it is made from the infusion of

fruit, sugar, syrup or other flavors to brandy or other
spirits. It usually gives the drink its characteristics taste.
This is usually served as an aperitif.

3. Beer – a beverage made from the fermentation of cereal

grain and flavored with hops.

4. Wine – a naturally fermented juice of fresh ripe grapes

and other fruits.
SPIRITS
 Rum – it is a spirit made by distilling
fermented sugarcane juice and molasses,
it is a by product of sugar. It is usually
produced in most tropical countries.
SPIRITS
 Whiskey – it is the simple distillation of
the grain mash aged in oak; this process
smoothens out the raw spirit and puts in
each spirit’s unique flavor characteristics.
SPIRITS
 Brandy – it is the distillate of fruit juice or
fruit pulp and skin. It is dependent from
wine production from which it is made. It
is usually termed as “soul of the wine”.
SPIRITS
 Gin – it is essentially infused vodka and starts
with a neutral spirit or flavored with a variety
of botanicals, most especially juniper a bluish
berry with flavors of pine, camphor, and
menthol which has dry and distinctive flavor
that most uniquely characterizes the spirit.
SPIRITS
 Vodka – this is a neutral spirit gained from
grains, potato, sugar beet, essentially any
fermented product, distilled to around 190
proof, filtered, and usually brought to
around 80 proof with purified water. It has
no aroma nor color and taste.
SPIRITS
 Tequila – it is distilled from the fermented
sap of the agave plants. It is usually made
from the agave plant that undergoes the
cooking process in the oven. After it is
cooked it is milled and mixed with water
and yeast and undergoes fermentation.
LIQUEURS & CORDIALS

 Absinthe
 Amaretto
 Anisette
 Bailey’s
 Benedictine
 B&B
 Cassis
 Chamboard
LIQUEURS & CORDIALS

 Chartreuse
 Contreau
 Crème de Banana
 Crème de Cacao
 Crème de Menthe
 Crème de Noyaux
 Curacao
 Drambule
LIQUEURS & CORDIALS

 Frangelico
 Galliano
 Grand Marnier
 Irish Mist
 Kahlua
 Jargermeister
 Licor 43
 Malibu
LIQUEURS & CORDIALS

 Melon Liqueur
 Midori
 Noisette
 Ouzo
 Pernod
 Sambuca
 Schnapps
 Tia Maria
 Triple Sec
BEERS

 Pilsner
 Malt Liquor
 Bock Beer
 Steam Beer
 Ales
 Hybrids
BEERS
 Pilsner – It is named after the village of
Pilsen, in what is now the Czech Republic.

 Malt Liquor – This is lager beer with higher

alcohol content than pilsners.
BEERS
 Bock Beer – This is traditionally strong beer, usually
dark with high alcohol content and a full, malty,
sweet flavor.

 Steam Beer – This is truly American invention; it’s

the only kind of beer not borrowed from Europe.
BEERS
 Ales – Have a characteristic fruity flavor that derives from
the quicker, warmer top-fermentation process. More body
and more hops flavor and tartness than lagers, and some
have more alcohol.

 Hybrids – Lambic Beer is one the best-known wheat; dry and

tart, it is used as the base for adding fruit to make
refreshing summer beer laced with peaches.
WINES
 Red Wines
 White Wines
 Rose Wines
 Sparkling Wines
 Fortified Wines
 Aperitifs Wines`
 Light bodied Sweet Dessert Wines
 Sake
WINES
 Red Wines – These drinks vary with their colors
which can range from a deep crimson to purple,
to reddish orange or rust, depending on the
type of grapes used and the process of wine
aging. (60ºF - 65ºF)

 White Wines – are generally more delicate in

flavor than red wines. They range in color from
pale straw to bright yellow to gold. They also
range in flavor from very dry to very sweet.
(50ºF – 55ºF)
WINES
 Rose Wines – This type of wine is generally
fresh and fruity and has a touch of sweetness.
It is made from red grapes although in
character and taste, they are lighter and are
more like white wines.

 Sparkling Wines – This type of wine is often

referred to as “champagne”. It is also
considered as the king of all beverages. These
wines are considered important in special
events. It consists of less alcohol or no alcohol
content at all.
WINES
 Fortified Wines – This type of wine consists of extra alcohol or
brandy added to it. This process is known as fortifying the wine.

 Aperitifs Wines – This type of wine is an aromatized, meaning

they are flavored with aromatic herbs and spices. This wine is
usually used to start a meal. The word “aperitif” comes from a
Latin word meaning “to open”.

 Dessert Wines – This is designed to end the meal. They are rich,
sweet and heavy, imbedded in small quantities like liqueurs.

 Sake – This is a kind of wine that is not made from grapes at all.
It is a Japanese beverage made from rice.
WINES
 Wines Under 12.5% alcohol (the alcohol percentage should always
be written on the wine’s label) are said to light-bodied. These
are generally the white wines we think of as crisp and refreshing.

 Wines between 12.5% and 13.5% are considered medium-bodied.

 Finally, any wine over 13.5% alcohol is considered full-bodied.

Some wines that are normally over this alcohol level and
considered full-bodied
are Zinfandel, Syrah/Shiraz, Cabernet, Merlot and Malbec. While
the majority of wines over 13.5% alcohol are usually
red, Chardonnay is a great example of a white that often can
also be considered full-bodied.
BASIC WINE VARIETALS (WHITE)

Chardonnay (shar-dun-NAY) W
Chenin Blanc (SHEN'N BLAHNK)W
Gewurztraminer (geh-VERTS-trah-mee-ner)W
Pinot Grigio (PEE-no GREE-zho)W
Riesling (REES-ling)W
Sauvignon Blanc (SO-vin-yon BLAHNK)W
Semillon (SEM-ih-yon)W
Viognier (vee-oh-NYAY])W
BASIC WINE VARIETALS (RED)

Brunello (broo-NEHL-oh)R
Cabernet Franc (cab-er-NAY FRANK)R
Cabernet Sauvignon(cab-er-NAY SO-vin-yon)R
Dolcetto (dole-CHET-to)R
Grenache (greh-NAHSH)R
Malbec (MAHL-beck)R
Merlot (mur-LO)
Nebbiolo (NEH-bee-oh-low)R
Pinot Noir (PEE-no NWA)R
Sangiovese (san-geeo-VEHS-eh)R
Syrah or Shiraz (sih-RAH or shih-RAHZ)
Tempranillo (temp-rah-NEE-yo)R
Zinfandel (ZIHM-fan-dell)R
BASIC WINE VARIETALS

Chardonnay (shar-dun-NAY)
 Most chardonnays are full, golden and
velvety with hints of fruit, nuts, butter,
oak, spice or vanilla and have medium to
high acidity.
Chenin Blanc (SHEN'N BLAHNK)W
 Cultivated for thousands of years in the
Loire Valley of France. It is grown widely
in California, inexpensive table wines,
higher than average acidity, generally is
light and fruity.
 Cabernet Sauvignon (cab-er-NAY SO-vin-yon)
 Cabernet Sauvignon can be found in many of the
wine regions mentioned above. In the Bordeaux
region of France, it is considered the noblest grape
of all. It is, in fact, the grape that makes fine
Bordeaux wines. Cabernet Sauvignon can age well
for decades. It is dark purple or ruby in color,
medium to full bodied, and has a beautiful array of
intense aromas and flavors. Cabernet Sauvignon
would be considered a dry red wine and blends
well with Sangiovese, Merlot and Shiraz.
Merlot (mur-LO)
 Merlot has become very popular in the last
10 years. It is one of the more drinkable
types of red wine with its low acidity and
mellow softness. Merlot is grown widely in
many of the regions mentioned above and
can be blended, particularly with
Cabernet, or stand alone. Merlot has rich
flavors of blackberry, plum and cherry.
Zinfandel (ZIHM-fan-dell)
 Zinfandel wine is most always grown in
California, where unlike other red wine
grapes, it thrives in the heat and sunshine.
It has low to moderate acidity and medium
to full body with jammy, spicy flavors.
Zinfandel is often blended with other
grapes but not named on the bottle.
SERVING WINE
1. Consider the wine temperature.

2. Red wines must be served at room temperature(60-65 degrees

Fahrenheit).

3. Red wines served cold taste bitter.

4. Red wines served warm taste hot and age too fast.

5. Young red wines are served slightly chilled for at least 55-60 degrees
Fahrenheit.

6. White and Rose wines are refrigerated and served chilled at 50-55
degrees Fahrenheit.

7. Sparkling wines and Champagnes are serve cold or chilled.

SERVING WINE
8. Red Wines must be poured in red wine glass so that the guests easily
smell the aroma.

9. White wine must be poured in a long-stem white wine glass so that the
guest’s hands not warm up the wine.

10. Sparkling wines are poured in a tall, fluted or tulip champagne glass to
hold its precious bubbles.

11. Wine or food must not overpower each other. Wines serves as an
accompaniment to the meal.

12. Limit food that are difficult to match with wines. It can change the
distinct aroma and elegant taste of the wine.

13. Always consider the guest’s aroma and preference of wine to be served.
IDEAL WINE ACCOMPANIMENT
Red Wine
 Red Meat (beef, lamb)
 Chicken (red meat part)
 Wild Duck, Game

White Wine
 Light Meat (fish, shellfish)
 Chicken (white meat part)

White Wine/Light Red

 Poultry (chicken, turkey, pheasant)
References:
 Basic Restaurant Service with Marking Guides
Dexter R. Buted, Mark Irvin C. Celis, Rhea Corina B. Mejia

 http://www.flashcardmachine.com/basic-varietal-
descriptions.html

 Food and Beverage Services Operations

(Student’s Learning Guide) LPU/ Dusit Thani College
Manual