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Beverage and Wine Service Chapters 7 and 8 We drink for pleasure of our company or for taste and sensation of large variety of beverages Beverages Water, Milk, Juice Infusions ( Tea and Coffee ) Fermented Beverages (Wine and Beer) Distilled alcohol (whiskey, brandy, other spirits)

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Beverage and wine service chapters 7 and 8 l.jpg

Beverage and Wine ServiceChapters 7 and 8

We drink for pleasure of our company or for taste and sensation of large variety of beverages


Beverages l.jpg
Beverages

  • Water, Milk, Juice

  • Infusions (Tea and Coffee)

  • Fermented Beverages (Wine and Beer)

  • Distilled alcohol (whiskey, brandy, other spirits)

  • Cocktails (mixture of distilled alcohol and juice, water,etc.)


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Aperitifs

  • “Standard” is that aperitif should be offered 30 seconds after guest is seated

  • Aperitif should be:

    • low in alcohol so you do not ruin your tastebuds

    • dry not sweet so you stimulate your appetite

    • chilled to be more refreshing

    • Examples include:

      • White wine, Fortified Wines like dry Sherry, Aromatized Wines like Vermouth or Dubonnet


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Common Aperitifs

  • Fortified Wine

    • Wine mixed with distilled alcohol usually brandy

    • 16 -23 percent alcohol

    • Port, Sherry, Madeira, Marsala

    • Served between 55 to 60 degrees Fahrenheit

  • Aromatized Wine

    • Wine which has alcohol and some type of flavoring added

      • herbs, roots, bark or spices

    • 18 - 20 percent alcohol

  • Popular Aperitif

    • Kir Royale is white wine with crème de cassis


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Distilled Spirits

  • Distilled Spirit

    • made by heating a liquid containing alcohol which converts the alcohol to vapor form. Ethyl Alcohol vaporizes at 176 degrees F. The vapor is collected and condensed into raw alcohol then temperature is lowered.

    • 100 percent alcohol is chemically pure and 200 “Proof”

  • Natural Spirits are distilled to minimum of 190 proof, odorless, colorless, and flavorless


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Brandy

  • Distilled Wine - “brandywijn” or burnt wine

  • Distilled from fruit, usually grapes

  • 80 to 84 proof

  • Types of Brandy

    • Cognac - double distilled from specific area of France called Cognac

    • Armagnac - single distilled from area of France called Armagnac

    • Calvados - apple brandy from Normandy, France

    • Grappa - Italian brandy distilled from pomace of grapes


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Whiskey/Whisky

  • Distilled from Grain

  • 5 Types of Whiskey

    • American - distilled from “sour mash” which is combination of grains

      • e.g. Bourbon - 51% corn, aged 2 years in new oak barrels, from Bourbon County, KY

    • Canadian - distilled from several grains and blended with rye

    • Irish - distilled barley and corn and blended with rye in Ireland

    • Rye - rye

    • Scotch - malted barley dried over peat fires in Scotland, no “e”

  • Cocktails from Whiskey - Manhattan or Whiskey Sour


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Gin

  • Unaged, neutral spirit that is flavored with juniper berries or aromatics

  • Types of Gin

    • Holland Gin - generally not mixed as cocktail

    • English Gin - 180 proof then diluted to 80 to 97 proof

    • American Gin - Neutral spirit if >190 proof and then diluted to 80 proof before bottling

  • Typical Gin Cocktails - Martinis, Gibsons, Gimlets, or served with tonic and lime


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Vodka

  • Slavic word for “water”

  • Historically, potatoes are the base of sugar

  • Most vodka today is made from grain

  • Like gin, vodka is not aged

  • Many vodkas are now offered with flavors

    • Pepper

    • Lemon

  • Typical Vodka Cocktails - Martinis, Gibsons, Gimlets, or served with juice – orange (Screwdriver) or tomato (Bloody Mary)


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Rum

  • Distilled from fermented juices of sugarcane

  • Distilled to >190 proof then diluted to 80 proof

  • Can be served as high as 151 proof

  • Styles

    • Light - very dry, e.g. Puerto Rican

    • Medium

    • Full Bodied, e.g, Jamaican

  • Typical Rum Cocktails - Cuba libre - coke and lime, Pina Colada, or tonic and lime


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Tequila or Mescal

  • Distilled from agave plant

  • From Tequila, Jalisco, Mexico otherwise called “Mescal”

  • Double distilled to >110 proof then diluted to 80 proof

  • Typical Tequila Cocktails - Straight “Up” or Margarita - Frozen or “On the Rocks”


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Cordials or Liqueurs

  • Alcoholic Beverages flavored with aromatics and sweetened

    • Anise - Ouzo, Pernod, Sambuca

    • Chocolate - Crème de cacao

    • Coffee - Kahlua or Tia Maria

    • Fruit - Crème de Cassis, Triple Sec, Grand Marnier

    • Flowers - Roses or Violets

    • Herbals - Drambuie, Chartreuse

    • Nuts - Frangelico or Amaretto


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Mixed Drinks

  • Server Must Know:

    • Primary Liquor - Brand is important

    • Possible Variations on request, e.g. Gin or Vodka

    • Garnish

    • Glass and Style - ice, no ice, “neat” , “up”, “on the rocks”

    • Popular cocktails - Bloody Mary, Gibson, Martini, Manhattan, Margarita, Gimlet, Vodka/Gin and Tonic


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Mixed Drinks Service Issues

  • “Club Service” - drink mixed in front of guest

  • Jigger - 2 ounces

  • Price and Quality Classifications

    • Well - lower priced, house brand, below bar

    • Call - called by name, e.g. Dewars; higher quality

    • Premium - “top shelf” , highest quality and price

  • Use of cocktail napkin -cloth/no cloth, logo

  • “Show” plate

  • Kiddie cocktails


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Ways to serve aperitifs and distilled spirits and cocktails

  • “Up” - Chilled over ice then strained as poured into glass

  • “On the Rocks” - over ice

  • With a mixer and “twist” - served over ice with soda, water, juice and a twist of lemon or lime

  • “Neat” - Chilled without ice

  • “Perfect” - in a Manhattan when 1/2 of dry vermouth is substituted for sweet


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Beer

  • Fermented Grain, Water, Yeast and Hops

  • Grain can be malted barley, wheat, oats, rice, corn, rye

  • “Malted” - steeped in water 2 weeks then dried out – this converts complex carbohydrates to more simple sugar

  • Malted grain is the sugar source for the yeast

  • Roasted grain for color and flavor

  • Hops - for flavor (bitterness), head retention, shelf life

  • Yeast “eats” grain sugar converting it to alcohol and CO2


Slide17 l.jpg
Beer

  • Styles

    • Type of Yeast determine fermentation style

      • Top fermented - ales, 55 ºF -60 ºF

      • Bottom fermented - lagers, light crisp, effervescent, 48 ºF

      • Fruit Lambic Ales - made with fruit and wild yeast in Belgium


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Beer Service

  • Rotate inventory to insure freshness

  • Clean glass very important for head and flavor

  • How to pour

    • center of glass for head

    • down side to prevent all head foam


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Sake Service

  • Brewed rice beverage with 15 to 20 % alcohol

  • Similar to beer without carbonation

  • Older is generally not better with sake

  • Sake Service

    • Never pour for yourself

    • Hold in hand not on table for pouring

    • Fill it to the top

    • Cup can be left full

    • Can be served warm but better ones are served chilled


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Server Take Care

  • TIPS

  • NRA - Bar Code and Right Mix


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Beverages

  • Waters

    • Gas - No Gas, Tapped, Bottled

    • Still and Sparkling

    • How to pour properly

  • Iced Tea

    • hot tea made strong

    • cloudy if chilled too soon


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Wine

  • Fermenting Grape Juice

    • Grape juice plus yeast equals alcohol and CO2

  • Types of Wines

    • Table or Still Wines

    • Sparkling Wines - second fermentation

    • Fortified or Aromatized Wines - brandy added


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Wine

  • Vintage

    • Year the grapes were picked

    • Some years are better

    • Great vintages don’t mean all great wines

    • Champagne and Port - vintages in exceptional years only

    • Vintage is replaced once previous vintage is sold out

    • Each vintage is different


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Wine

  • Wine Labels

    • Vintage -Year the grapes were picked

    • Type of wine or name of wine

    • Region - appellation

    • Producer

    • U.S. requires alcohol content, sparkling or still, warning label


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Wine

  • Wine Tasting

    • Color/Clarity

    • Body - “legs”

    • Aroma

    • Taste - Sweet, Sour, Bitter or Salty


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Wine

  • Wine Storage

    • Dark, well ventilated, and insulated

    • Temperature controlled - constant 55- 60ºF

    • No movement

    • Store horizontally, label up, bin number


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Wine

  • Wine Serving Aids

    • Waiter’s tool, captain’s knife, bar key (church key)

    • “Ah – So”

    • Wine baskets - red wine

    • Wine buckets - lower or maintain temperature

      • 3/4 full - 1 part water to 2 part ice

      • Is this bottle chilled to your liking?

    • Glassware -

      • Saucer shaped sparkling - Marie Antoinette vs. Flute

      • White wine - 1/2 full

      • Red wine 1/3 full


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Wine

  • Wine Information Available for Staff

    • Bin #

    • Phonetic Spelling

    • Year

    • Bottle Size

    • Price

    • Type

    • Origin

    • Serving Temperature

    • Characteristics of wine

    • Food pairing


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Wine

  • Serving Size Guidelines

    • 1/2 Bottle - 2 people

    • Split - 1. 5 glasses

    • Bottle - 2 to 6 people

    • Magnum (2 bottles) 7 to 12 people

  • Corkage

  • Serving (from the right)

    • White before Red

    • Decanting Red

    • Different Glasses for each wine - Bring new b/4 taking old glass


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Wine

  • White Wines and Roses

    • Chilled to 44 to 54 degrees

    • 15 min in a wine bucket

  • Red Wines

    • Not Chilled

    • Sediment and Decanting

      • tannin and color pigments

      • bitter and unpleasant tasting

  • Punt

    • Arch in the bottom of bottle - do not use


Summary l.jpg
Summary

  • Alcohol can be large part of check!

  • Profit in alcohol is good

  • Knowledgeable staff is critical!

    • Open wine see page 152-154

    • Decanting wine see page 156

    • Opening sparkling see page 157


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