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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

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
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.)
aperitifs
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
common aperitifs
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
distilled spirits
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
brandy
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
whiskey whisky
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
slide8
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
vodka
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)
slide10
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
tequila or mescal
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”
cordials or liqueurs
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
mixed drinks
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
mixed drinks service issues
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
ways to serve aperitifs and distilled spirits and cocktails
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
slide16
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
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
beer service
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
sake service
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
server take care
Server Take Care
  • TIPS
  • NRA - Bar Code and Right Mix
beverages21
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
slide22
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
slide23
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
slide24
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
slide25
Wine
  • Wine Tasting
    • Color/Clarity
    • Body - “legs”
    • Aroma
    • Taste - Sweet, Sour, Bitter or Salty
slide26
Wine
  • Wine Storage
    • Dark, well ventilated, and insulated
    • Temperature controlled - constant 55- 60ºF
    • No movement
    • Store horizontally, label up, bin number
slide27
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
slide28
Wine
  • Wine Information Available for Staff
    • Bin #
    • Phonetic Spelling
    • Year
    • Bottle Size
    • Price
    • Type
    • Origin
    • Serving Temperature
    • Characteristics of wine
    • Food pairing
slide29
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
slide30
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
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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