f&b basic course

7/26/2019 F&B Basic Course

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Characteristic ofgood Waiter and

Waitress


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A:Q : What is a Waiter and Waitress ?A man whose job is to serve customers

at their tables in a restaurant and hotel.


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Attributes of goodWaiter and Waitress


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1) Personal

!giene andA""earance

o Keep your nails clean and tidilycut.

o

Wear nice looking shoes, nottennis shoes, and keep themtightly tied. Never wearsandals.

o Refrain from wearing perfumeor cologne as some guests

may have allergies to thesescents. Similarly, try not tosmoke before work or duringyour break, as it can leave anobnoxious smell.

o Keep jewelry and makeup

subtle and unobtrusive.


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#) $now the %enu &horoughl!

o Become familiar with every

option for every order. If acustomer orders a sandwich,you should know which breadsare available, which sidescome with the sandwich, andhow to phrase these questionsclearly.

o Know which dishes containmeat, dairy, and commonallergens, such as peanuts. Beready to suggest similar

alternatives for customers whocannot eat those ingredients.o Familiarize yourself with thedaily specials before eachwork shift.

o Study the menu on your own

time if necessary to avoidmistakes and slow orders.


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') Suggest additional purchases

o Know which liquors areexpensive and highquality. Suggest their usewhen a customer requestsa mixed drink.

o Always ask if the tablewould like an appetizer.

o Never be pushy ordeceptive. Present theoption to the customer

politely, and don't try topass off an upgrade asthough it were free.


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() %ultitas

o You'll have a much easier shift ifyou can accomplish three tasksin one trip to the kitchen andback. Take empty dishes fromtables whenever you're on your

way to the kitchen. Fill up a traywhen several tables wantcondiments, drinks, or similaritems instead of carrying themout one by one.

o Unless you are an experiencedwaitress who can confidentlyremember every task, write yourorders down immediately andmake additional notes if you

need to remember to dosomething in five or ten minutes.


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*)%anage !our time well

o Pass on your knowledge ofwaiting times to the customer. Ifsomeone orders a well donesteak, let them know it will takelonger. If a soup just ran out and

the cook needs to make a newone, let the customer know howlong that will take and suggestan alternative.

o Keep track of how long its

been since you checked oneach table, and becomefamiliar with how long eachmeal takes to cook. Plan tovisit each table after

theyve !nished eachcourse. "ove briskly


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+)Chec the food before bringing

it to the customer

o If an order has beenmessed up, let the kitchenand the customers know.Apologize for the additionaldelay and, if allowed in yourrestaurant, try to give thema discounted meal orsomething extra to make up

for it.o #specially when there

are special re$uestsinvolved, you can saveeveryone a lot of

headache by makingsure the order is correct


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,)Antici"ate common re-uests

o Extra silverware,condiment packets, andnapkins can be kept inyour apron pocket if you

have one.o "ost customers wantketchup with theirburger. Kidsfre$uently drop theirsilverware. %nce youget to know whichre$uests are popularwith which meals andcustomers, bringthem to the table in

advance. &his savesboth ou and the


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) Don't let a bad tip ruin your shift

o Some people never tipappropriately regardlessof service. Others maynot be able to afford thetip, or may be visitingfrom a country wheretipping is not commonpractice.

o 'ever complain to a

table about a bad tip,no matter how greatyour service was. 'otonly could you getyourself !red but it

sets you up as thecomplaining type and


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/) Never sit around doing nothing

o If your current tables donot require attention,look at the othercustomers as well.

Some of them may betrying to flag down awaitress for a smallrequest that you can fillwithout stepping on the

toes of their wait staff.o )f you have no

customers to takecare of, clean*

&heres always work

to be done in arestaurant. +how


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: $nowledge of sing &ra!: ow to use a &ra! 3as! but need "ractice5 lets start 666


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78& 88

&9P4 ;8C4


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A : What is +ervice ?&he action of hel"ing or doing wor for

someone. a. ?ood ervice b. 0adervice


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0:asic Principles of -ood everage +ervices8C4 04>4=A?4 4=>8C4

When food is served by the waiter atthe table from a platter onto a guestplate, the service is done from the left.

- /ll beverages areserved from theright.

When food is pre0plated the service tothe guest is usually done from theright, though modern convention

permits service from the left also.

+oups are served from the right unlessit is poured by a waiter from a largetureen into a soup cup in which case itis done from the left of the guest.

'%:1. 2adies are always served !rst and the remaining guestsclockwise. +oiled plates should always be cleared from the tablefrom the right.3. #mpty crockery and fresh cutlery are always served from theright. 'ever reach across a 5ustomer. 6ence, when a guest is

present at the table, all items and e$uipment on the right ofuest must be laced from the ri ht and that on the left from the


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1. 4nglish ervice:%ftenreferred to as the 76ost

+ervice7 because the hostplays an active role in theservice. -ood is brought on platters

by the waiter and is shown

to the host for approval. &he waiter then places the

platters on the tables. &he host either portions

the food into the guestplates directly or portionsthe food and allows thewaiter to serve.

-or replenishment of guestfood the waiter may thentake the dishes around for

guests to help themselves


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3.


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9. ilver ervice:&hetable is set for horsdoeuvres, soup, main

courses and sweet dish insterling silverware. &he food is portioned into

silver platters at thekitchen itself which areplaced at the sideboard

with burners or hot platesto keep the food warm inthe restaurant.

Plates are placed beforethe guest.

&he waiter then picks theplatter from the hot plateand presents the dish tothe host for approval.

6e serves each guest

using a service spoon andfork.


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(. American ervice:

the food is served intothe guests plate in thekitchen itself andbrought to the guest.

&he portion ispredetermined by thekitchen and theaccompanimentsserved with the dishbalance the entirepresentation in terms ofnutrition and color.

commonly used in aco(ee shop whereservice is re$uired to be

fast.


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*. Cafeteria ervice:&hisservice eists normally inindustrial canteens, colleges,hospitals or hotel cafeterias.

&o facilitate $uick service,the menu is !ed and isdisplayed on large boards.

&he guest may have to buycoupons in advance,present them to the

counter waiter who thenserves the desired item. +ometimes food is

displayed behind thecounter and the guestsmay indicate their choice

to the counter attendant. &he food is served pre0

plated and the cutlery ishanded directly to theguest. ;uests may then sitat tables and chairs

provided by theestablishment.


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&all stools are placedalong a counter sothat the guest mayeat the food at thecounter itself.

)n betterestablishments, thecovers are laid outon the counter itself.

-ood is either

displayed behindthe counter for theguests to choosefrom, or is listed ona menu card or

common blackboard.


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?rill =oomervice:

"eats are

grilled in frontof the guest.

meats may bedisplayedbehind a glass

partition orwell decoratedcounter so thatthe guest canselect his

eact cut ofmeat. food comes

pre0plated.


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=oom ervice:)timplies serving offood and beveragein guest rooms of

hotels. +mall orders are

served in trays."aor means aretaken to the roomon trolleys.

&he guest placeshis order with theroom serviceorder taker.

&he waiterreceives the order

and transmits thesame to thekitchen.

the guest cantelephone @oom+ervice for theclearance as and


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0uBet ervice:1. / self0service where

food is displayed ontables. &he guest takeshis plate from a stackat the end of each tableor re$uests the waiterbehind the bu(et tableto serve him.

3. -or sit0down bu(etservice, tables are laidwith crockery andcutlery as in arestaurant.

.&he guest may serve

himself at the bu(ettable and return to eatat the guest table laidout.

.&he waiter may serve afew courses like the

appeti8er and soup atthe table.


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=ussian ervice:

/n elaborate silver

service much onthe lines of -renchservice

Aisplay andpresentation are a

maor part of thisservice.&he principle

involved is to havewhole oints,poultry, game and!sh elaboratelydressed andgarnished,presented toguests and carved

and portioned by


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?ueridon ervice: Aish comes partially

prepared from thekitchen to be

completed in therestaurant by thewaiter or, when acomplete meal iscooked at the table0

side in therestaurant.&he cooking is done

on a gueridon trolleywhich is a mobiletrolley with a gascylinder and burners.

&he waiter plays aprominent part, as heis re$uired to !llet,carve, BambC and

prepare the food with


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?reeting

4scorting

Presentthe

"enu

&akingthe

order

@epeat

theorder


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e-uence of ervice

1) ?reetingnoteD reservation, cover, smoking area, special re$uest

#) 4scorting noteD check comfort and unfold the napkin') Present the %enu noteD up selling or suggestive selling() &aing the order noteD drink !rst before food

*) =e"eat the order noteD mention time and change the cover according to the customer

order+) erving @rin noteD from right hand side and mention about drink,) erving 0read D 0utter E


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11) Presenting the bills noteD check correct bill or not1#) &han the guestJs noteD invite to visit again


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&!"e of otels


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0usiness otels:0 &hese hotels are the largest group of hotel types andthey primarily cater to business travellers and usually located in downtownor business districts . /lthough usiness hotels primarily serves businesstravellers , many tour groups, individual tourists and small conference

groups !nd these hotels attractive. ;uest amenities at business hotelsmay include complimentary newspapers, morning co(ee, free localtelephone calls , reak fast etc.Air"ort otels:0 &hese type of hotels typically target business clientele,airline passengers with overnight travel layovers or cancelled Bights andairline crews or sta(. +ome hotels might give free transport between hotel

and airport . +ome /riport hotels also charges the guest by hour instead ofnormal daily night charges.uite otels:0 &hese kind of hotels are the latest trend and the fastestgrowing segments in the hotel industry . +uch hotels have a living roomand a separate bedroom. Professionals such as accountants, lawyers,business men and eecutives !nd suite hotels particularly attractive as

they can work and also entertain in an area besides the bedroom.4Ktended ta! otels:0 #tended stay hotels is somewhat similar to thesuite hotels , but usually o(ers kitchen amenities in the room . &hese kindof hotels are for longstayers who wants to stay more than a week and doesnot want to spend on hotel facilities.

erviced A"artments: 0 +erviced /partment E @esidential hotels provide


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erviced A"artments: +erviced /partment E @esidential hotels providelong0term or permanent accommodation for ;uest. Fsually guest makes alease agreement with the hotel for minimum of one month up to a year.@ooms generally include living room , bedroom, kitchen , private balcony ,washing machines , kitchen utensils etc. Fnlike normal hotels +erviced

apartment only provide weekly one housekeeping service.=esort otels:0 @esort hotels are usually located in the mountains, on anisland , or in some other eotic locations away from citys . &hese hotels haverecreational facilities , scenery , golf , tennis , sailing , skiing and swimming .@esort hotels provide enoyable and memorable guest eperiences thatencourage guest to repeat to the resort.

0ed and 0reafast J omesta!s :0 &hese are houses with rooms convertedinto overnight facilities , this can si8e up to 1 to 1G guest rooms . &hey arealso known as 6ome +tays. &he owner of the usually stay on thepremises and is responsible for serving breakfast to guest .&imeshare J >acation =entals:0 /nother new type or segment of thehospitality industry is the timeshare hotels. &hese are sometimes referred to

as 7 Hacation0interval7 hotels . &imeshare hotels are where the guests whopurchase the ownership of accommodations for a speci!c period.&heseowners may also have the unit rented out by the management company thatoperates the hotel.Casino otels :0 6otels with gambling facilities are called 5asino 6otels./lthough the food and beverage operations in casino is luurious their

functions is secondary to and supportive of casino operations.Conference and Convention Centres: 0 &hese t e of hotels focus on


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property o(ers an elegant intimacy that can not be achieved inthe larger setting. &he hotel locations can vary from the very eclusivelocations of a suburban area, to the heart of downtown. &he hotel lobbies aresumptuous, the rooms complete with stylish furnishing and $uality linens.

&he amenities often include: H5@Is, 5A stereos, garden tubs or Jacu88is, in0room video library, heated pools and more. &he hotels feature up to three

restaurants all with e$uisite menus. @oom service is usually available 3hours a day. -itness 5enters and valet andEor garage parking are typicallyavailable. / concierge is also available to assist you.

tar rating for otels


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ee a&ypically these hotels o(er more spacious accommodations that include wellappointed rooms and decorated lobbies. ellhop service is usually notavailable. &hey are often located near maor epressways or business areas,convenient to shopping and moderate to high priced attractions. &he hotels

usually feature medium0si8ed restaurants that typically o(er servicebreakfast through dinner. @oom service availability may vary. Halet parking,!tness centers and pools are often provided.&wo tar

&ypically smaller hotels managed by the proprietor. &he hotel is often 3 0 stories high and usually has a more personal atmosphere. )tIs usually locatednear a(ordable attractions, maor intersections and convenient to public

transportation. -urnishings and facilities are clean but basic. "ost will nothave a restaurant on site but are usually within walking distance to somegood low0priced dining. Public access, past certain hours, may be restricted.;ne tarFsually denotes independent and name brand hotel chains with areputation for o(ering consistent $uality amenities. &he hotel is usuallysmall to medium0si8ed and conveniently located to moderately pricedattractions. &he facilities typically include telephones and &HIs in thebedroom. +ome hotels o(er limited restaurant serviceD however, roomservice and bellhop service is usually not provided.


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&!"e of =estaurants


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$nowledge of


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4A


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Cooing %ethod


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%47

2 : What is %enu 3

A : a list of dishes available in arestaurant


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&!"e of %enu

1. Plat @u Mour D Aish of the day or &oday +pecial#. Carte @u Mour D 5ard of the day of "enu of the day which prepared

only for that day.'. &able dHhNte D "enu of the day with L or < courses o(ered and the

prices !ed as one set.(. A Oa Carte D Popular menu for many commercial restaurant , dishes

list with di(erent prices and can order what customer likes.*. 0uBetD food and drink counter where people serve themselves


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Breakfast$nowledge0reafast ervices:

&here are basically two types of breakfast o(ered in hotels and restaurants.&he 5ontinental reakfast and the #nglish reakfast. &he 5ontinentalreakfast originated in #urope. )t is a light meal as the #uropeans normallyhave a heavy mid0day meal. &he #nglish breakfast is heavy and is a maormeal of the day. / traditional #nglish breakfast runs into si or seven courses.Continental 0reafast5onsists of bread rolls or toast with am, honey, or marmalade and rounded

o( with tea or co(ee. etter hotels may serve brioches and croissants. &hecover layout consists of

Ea) / side plate and a side knifeEb) / butter dish and a butter knife on a $uarter plateEc) / tea cup and saucer with a teaspoon

Ed)/ sugar pot with tongsEe) / bread boat or toast rackEf) +ervietteEg)Jam, marmalade and honey pots

7ote:&here are variations to the 5ontinental reakfast. 5afe com0 plate

refers to 5ontinental reakfast with co(ee =or tea> while cafe simple refers to


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Continental 0reafast

4nglish 0reafast:


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4nglish 0reafast:)s more elaborate and o(ers a choice of uices =or fresh or stewedfruits>, cereals, !sh course, choice of eggs, meat course, toast with

am, marmalade or honey, and !nally, tea or co(ee. &he cover consistsof :

Ea)/ side plate and a side knifeEb)/ butter dish and a butter knife on a $uarter plateEc)/ tea cup and saucer with a teaspoonEd)/ sugar pot =a tongs, if there are sugar cubes>Ee)/ cruet setEJ) / !sh knife and !sh forkEg)Ainner knife and forkEh)Jam, marmalade and honeyEi)Aessert spoon and forkEj) +erviette

i l li h b f


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&!"ical 4nglish breafast %enu: 5hilled fruit uices : %range, pineapple. tomato, grapefruit. +tewed fruit : Prunes, pears, apples, !gs. 5ereals: Porridge, cornBakes.

-ish: ;rilled herring, fried sole. #ggs: Poached, boiled, scrambled, fried, omelets "eat: +ausages, bacon, salami, kidney, breakfast steak. reads: &oast, rolls, brioche, croissant, bread sucks. Preserves: Jam, marmalade, honey. everage: &ea, co(ee, hot chocolate.

#ggs can be served with: grilled tomatoes, sautCed mushrooms,baked beans, fried potatoes.


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4nglish 0reafast:


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&able et u" for 0reafast

Ounch and @inner et u"


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Ounch and @inner et u"


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7a"in


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0everage nowledge


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0everage nowledge2 What does mean 04>4=A?4 3

a drin of an!t!"e

&!"es of 0everages


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&!"es of 0everagesMour body can tell you itNs time to drink, but it canNt tell you what todrink. &hatNs up to you. &hatNs why itNs important to learn how di(erentbeverages !t into your lifestyle.

While all beverages hydrate, some also provide important nutrientsyour body needs. +ome rela you. +ome energi8e you. +ome simplysatisfy your natural taste for sweetness O with calories or without.+ome help you perform your best. /nd some can even help youmanage health concerns. /ny beverage can be part of a weight0maintenance diet. -or many people who enoy sweetened co(ee drinks,

soft drinks and other beverages with calories, this re$uires using goodudgment when it comes to how much =portion si8e> and how oftenthese beverages are consumed. -ortunately for those who watch theirweight, there is also a wide variety of low0calorie thirst0$uenchingbeverages, including waters, teas, co(ee, and diet soft drinks.2earn more about the types of beverages to help you incorporate a

variety of beverages into your diet while balancing hydration, nutritionand lifestyle needs.

WA&4=

0ottled Water:&he F.+. -ood and Arug /dministration =-A/> describes bottled water aswater that is intended for human consumption and that is sealed inbottles or other containers with no added ingredients, ecept that itmay contain a safe and suitable antimicrobial agent. -luoride may also

be added within the limits set by the -A/.

"ring Water: Water that comes from an underground formation from


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which water Bows naturally to the surface of the earth. +pring water mustbe collected only at the spring or through a borehole tapping theunderground formation feeding the spring.PuriQed Water:Water that has been processed using methods such as distillation,

deioni8ation, reverse osmosis or other suitable processes to meet thecriteria for puri!ed water.%ineral Water:Water containing no less than 3LG parts per million =ppm> total dissolvedsolids. "ineral water is distinguished from other types of bottled water byits constant level and relative proportions of mineral and trace elements

at the point it emerges directly from the source.

&a" Water:

Water that comes directly from a community water utility to your faucetor tap."arling 0ottled Water:Water that after treatment, and possible replacement with carbondioide, contains the same amount of carbon dioide that it had wheninitially emerging from the source. +parkling bottled waters may also be

Bavored, using natural or arti!cial Bavors.

&onic Water:

5arbonated water Bavored with $uinine and a sweetener like sugar,high fructose corn syrup or low0calorie sweetener. Quinine, from thebark of the cinchona tree, is used as the base Bavor in most bitters.

%il and @air! based 0everages


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%il and @air!Lbased 0everages"ilk is available in many varieties, including whole milk, 3 milk, 1 milk,skim milk, Bavored, powered, lactose0free, evaporated, condensed, andbuttermilk."ilk is an ecellent source of calcium and good source of other

essential nutrients, including vitamin A, potassium, vitamin 13,riboBavin, phosphorus and protein./n 0ounce glass of milk contains 9GGmg of calcium, or about one0third of the daily recommended calciumintake for adults under the age of LG. )n the F.+., cowNs milk is uniformlyforti!ed with vitamin A to a level of 3L of the Aaily Halue per 0ounceserving. &he fat content of milk signi!cantly a(ects its caloric level. )n the

F.+., whole milk provides about 1 calories and 0R grams of fat per 0ounce serving. &he same si8e serving of 3 milk contains about half asmuch fat =about L grams> and 13G calories per 0ounce serving. +kim milkis virtually fat0free and contains about calories per 0ounce serving.1IIR Muice&he Aietary ;uidelines recommend /mericans consume nine servings=about .L cups> of fruits and vegetables a day. -ruit and vegetable uicescan count toward your intake, as long as the maority of fruit and

vegetable servings come from whole foods."ost 1GG uices are a naturalsource of potassium, folate and antioidants, including vitamin 5 and beta0carotene. "any fruit and vegetable uices are also a source ofphytochemicals, substances found in plants that may have health0protective e(ects. /nd, because uices are derived from fruit, theynaturally contain fructose, a simple sugar found in fruit that providescarbohydrates and calories =energy>.Juices are available in many varieties

Juice drinks contain fruit uice, but at levels less than 1GG. +ome containLG f it i hil th t i L l " f t


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LG fruit uice or more, while others contain L or less. "anufacturers arere$uired to label the percent of real fruit uice in the product.

&he nutrient content of uice drinks depends on how much 1GG uice is usedin the product and on whether any nutrients are added. )n the F.+., the

nutrition facts panel on uice drink packages provides information on uicecontent, calories, vitamins and minerals, and other nutrients.CoBee5o(ee is available in many varieties including ca(einated, deca(einated,brewed, roasted, instant, Bavored, iced and ready0to0drink.Plain co(ee andespresso do not provide calories and but can contain trace amounts of

vitamins and minerals primarily from the water used in brewing. 6owever,cream, milk, sugar or other popular Bavorings like chocolate and syrupscommonly added to co(ee can contribute signi!cant calories. While a 130ounce cup of co(ee contains 8ero calories, the same si8e mocha latte co(eeprovides about 9G calories.5o(ee also contains ca(eine. Aepending on howit is brewed, an 0ounce serving of regular drip co(ee provides about 1G

01R3 mg of ca(eine. / 1.L0ounce SshotN of espresso contains between 9G to1GG mg. #ven deca(einated co(ee contains a small amount of ca(eine,about 3 to mg per ounce serving. 2earn more about ca(eine.Polyphenols, substances believed to have antioidant properties, are found inco(ee and may be bene!cial to your health. 6owever, studies eamining thehealth bene!ts of co(ee have found mied results.

&eas come in many varieties including herbal, ca(einated, iced, sweet,instant and ready to drink.2ike co(ee, tea does not provide calories,
https://www.beverageinstitute.org/beverage-ingredients/caffeine/https://www.beverageinstitute.org/beverage-ingredients/caffeine/


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y , p ,carbohydrates, protein or fat. &eas, particularly green and black, are goodsources of Bavonoids, substances believed to have antioidant properties.oft @rins+oft drinks are non0alcoholic carbonated beverages containing Bavorings,

sweeteners and other ingredients. Aepending on the sweetener used, softdrinks may or may not contain calories. +oft drinks include regular, diet, low0calorie, mid0calorie, Bavored, ca(einated and ca(eine0free drinks.+oft drinksare carbonated by adding carbon dioide into a beverage solution underpressure. %pening a soft0drink container releases the carbon dioide in theform of bubbles. &hese bubbles intensify the Bavor of the beverage."ostregular and mid0calorie carbonated soft drinks sold in the F.+. are sweetenedwith high0fructose corn syrup =6-5+>, a calorie0containing carbohydrate thatprovides calories per gram. / 130ounce serving of regular cola0type softdrinks contain about 1G calories, or 11 calories per ounce. "id0calorie cola0type soft drinks generally contain about half that much. Aiet soft drinks

contain virtually no calories and are Bavored with low0 and no0caloriesweeteners, including acesulfame potassium, aspartame, saccharin andsucralose. 2earn more about sweeteners.+oft drinks also contain small amounts of sodium, primarily from the waterused in the soft drink plus nutritionally insigni!cant amounts of potassiumand phosphorus.

@egular sports drinks contain energy0yielding carbohydrates pluselectrolytes including sodium potassium and chloride "ost sports


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electrolytes, including sodium, potassium, and chloride. "ost sportsbeverages are formulated to provide recommended amounts of energy tosupport optimal performance during prolonged physical activity and to helpmaintain Buid balance by replacing the electrolytes lost through perspiration.

5lose4nerg! @rins :&he ingredients and nutrient content of various brands of energy drinksvaries considerably. #nergy drinks provide carbohydrates and ca(eine andsome contain vitamins, amino acids and herbal etracts such asgingko./lthough the ca(eine content varies by brand, the typical energy

drink provides about TG to L mg of ca(eine per eight0ounce serving. 2earnmore about ca(eine.Alcoholic 0everages&he nutrient content in alcoholic beverages depends greatly on the varietyof the alcohol. /ll alcoholic beverages provide calories from alcohol andcarbohydrates. eer also provides a very small amount of protein, potassiumand phosphorus, while distilled spirits can contain few vitamins and minerals.Wine contains potassium, trace amounts of sodium and phosphorus, and

some phytochemicals such as polyphenols and Bavonoids./lcohol yields Tcalories per gram O almost as much as fat and nearly twice as much ascarbohydrates. &hose who choose to consume alcohol should do so inmoderation. "oderate alcohol intake is de!ned as the consumption of up toone drink per day for women and up to two drinks per day for men.everagesare not only for drinking O you can also use them for cooking to create new

Bavor formulations or add a naturally sweet twist to a favorite recipe.


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ard @rin

?87 a colorless alcoholic beverage made by distilling or redistilling rye or


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?870 a colorless alcoholic beverage made by distilling or redistilling rye orother grain spirits and adding uniper berries or aromatics such as anise,caraway seeds, or angelica root as Bavoring.

>;@$A0 originally distilled from fermented wheat mash but now also madefrom a mash of rye, corn, or potatoes.

=% 0 distilled from cane uice, or from the scummings of the boiled uice, orfrom treacle or molasses, or from the lees of former distillations. /lso,sometimes used collo$uially as a generic or a collective name for intoicating

li$uor.

W8$49 0 distilled from grain, potatoes, etc., especially in +cotland, )reland,and the Fnited +tates. )n the Fnited +tates, whisky is generally distilled frommai8e, rye, or wheat, but in +cotland and )reland it is often made from maltedbarley.

&428OA 0 an alcoholic li$uor distilled from the fermented uice of the5entral /merican century plant /gave te$uilana.

0=A7@9 0 an alcoholic li$uor distilled from wine or fermented fruit uice.

2i$ueurs are Bavored spirits prepared by infusing certain woods, fruits, orB i ith t l h l d ddi t %th di till d


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Bowers, in either water or alcohol, and adding sugar, etc. %thers are distilledfrom aromatic or Bavoring agents.

W874 D CA%PA?74

=4@ W8740 wine having a red color derived from skins of dark0coloredgrapes.

W8&4 W8740 any wine of a clear, transparent color, bordering on white, as"adeira, sherry, 2isbon, etc.D 00 distinguished from wines of a deep red color,

as port and urgundy.

=;4 W8740 pinkish table wine from red grapes whose skins were removedafter fermentation began.

CA%PA?740 a sparkling white wine made from a blend of grapes,especially 5hardonnay and pinot, produced in 5hampagne.

PA=$O87? W8740 any of various e(ervescent wines, such as champagne,produced by a process involving fermentation in the bottle.

>4=%;& 0 a sweet or dry forti!ed wine Bavored with aromatic herbs andused chieBy in mied drinks.

t!"es of 0eer


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t!"es of 0eer&his is one of the oldest forms of fermented alcoholic beverages. /s peopleacross the globe consumed di(erent forms of beer, there are actually manysub types in beer.AleO &his type of beer is brewed from malted barley by miing certainamount of yeast. &he yeast helps in fermenting the beer and giving a fruitBavor to the beer.


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UWine is an alcoholic beverage made from fermented grapes or otherfruits. Aue to a natural chemical balance, grapes ferment without theaddition of sugars, acids, en8ymes, water, or other nutrients.V

/ very aromatic variety.


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=iesling=@ees0ling>. 5alifornia @ieslings are

much less successful, usually sweet and lacking in acidity for balance.&!"ical tastein varietal wine: @iesling wines are much lighter than5hardonnay wines. &he aromas generally include fresh apples. &heriesling variety epresses itself very di(erently depending on the districtand the winemaking. @ieslings should taste fresh. )f they do, then theymight also prove tastier and tastier as they age.

ar onna!5hardonnay vine
http://www.frenchscout.com/pictures-of-grapes/chardonnayhttp://www.frenchscout.com/pictures-of-grapes/chardonnay


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5hardonnay vine=+har0doe0nay> 5hardonnay was the most popular white grapethrough the 1//IHs. )t can be made sparkling or still. than other types of dry whites, with rich citrus =lemon,grapefruit> Bavours. -ermenting in new oak barrels adds a butterytone =vanilla, toast, coconut, to(ee>. &asting a F+A 1L 5alifornian5hardonnay should give citrus fruit Bavours, hints of melon,vanilla, some toasty character and some creaminess.urgundy whites can taste very di(erent.

+auvignonblanc=+o0vee0nyon lah>< d i i i til f d i f f d lt
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+hira8 or syrah are two names for the same variety


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=+ah0ra or +hi0ra8> +hira8 or syrah are two names for the same variety.#urope vine growers and winemakers only use the name syrah., with overtones of black pepper spice and roastingmeat. &he abundance of fruit sensations is often complemented by warmalcohol and gripping tannins.

&o(ee notes if present come not from the fruit but from the wine havingrested in oak barrels.

&he shira8 variety gives heart!5 s"ic!reds. While shira8 is used toproduce many average wines it can produce some of the worldNs !nest,deepest, and darkest reds with intense Bavours and ecellent longevity.

MouNll discover +yrahs of value and elegance by reading myreviews of -rench wines.

%erlot
http://www.frenchscout.com/french-red-wines/2008http://www.frenchscout.com/french-red-wines/2008


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="er0lo> 4as! to drin. )ts softness has made it an 7introducing7 wine fornew red0wine drinkers. id l d f h ld b
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=Ka0ber0nay +o0vee0nyon> Widely accepted as one of the worldNs bestvarieties. 5abernet sauvignon is often blended with cabernet franc andmerlot. )t usually undergoes oak treatment.


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=Pee no 'war> %ne of the noblest red wine grapes di[cult to grow, rarelyblended, with no roughness.,often with notes of tea0leaf, damp earth, or worn leather.

Met pinot noir is very transparent to the place where it is grown. &hestaggering range of wines produced makes it pointless to de!ne whichpersonality is the best epression of the variety.

Wine o"ening and serving
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Wine o"ening and servingPractical

1.=emove the foil. sing the

corscrewTs nife Eor a serrated nife)5cut around the to" of the bottle5 rightunder the li"Uturning the bottle as !ougoUto remove the foil.#.crew in the wine o"ener. ...'.Oift and "ull the cor halfwa! out. ...

(.se !our hand to "ull the cor all thewa! out.


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UWhen used to refer to any generic alcoholic mied drink, cocktail

may mean any beverage that contains three or more ingredients ifat least one of those ingredients is alcoholV

Coctail

0asic techni-ues5reating cocktails can be straight forward or artisticD depending on the


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5reating cocktails can be straight forward or artisticD depending on theperson, their tastes, and how far they want to take it. %ften, the !rstlesson of bartending school teaches basic skills 0 from shaking, to pouringover a spoon. "ost people can $uite easily get by with these techni$ues,

especially when tending home bars.haingWhen a drink contains eggs, fruit uices or cream, it is necessary to shake theingredients. +haking is the method by which you use a cocktail shaker to miingredients together and chill them simultaneously. &he obect is to almostfree8e the drink whilst breaking down and combining the ingredients.

'ormally this is done with ice cubes three0$uarters of the way full. Whenyouve poured in the ingredients, hold the shaker in both hands, with onehand on top and one supporting the base, and give a short, sharp, snappyshake. )ts important not to rock your cocktail to sleep. When water hasbegun to condense on the surface of the shaker, the cocktail should besu[ciently chilled and ready to be strained.

training"ost cocktail shakers are sold with a build0in strainer or hawthorn strainer.When a drink calls for straining, ensure youve used ice cubes, as crushed icetends to clog the strainer of a standard shaker. )f indeed a drink is re$uiredshaken with crushed ice =ie. +hirley &emple>, it is to be served unstrained.

tirringMou can stir cocktails e(ectively with a metal or glass rod in a miing

l )f i i t b d i b t t dil ti d t i
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glass. )f ice is to be used, use ice cubes to prevent dilution, and strainthe contents into a glass when the surface of the miing glass begins tocollect condensation.%uddling

&o etract the most Bavor from certain fresh ingredients such as fruit ormint garnishes, you should crush the ingredient with the muddler on theback end of your bar spoon, or with a pestle.0lending/n electric blender is needed for recipes containing fruit or otheringredients which do not break down by shaking. lending is anappropriate way of combining these ingredients with others, creating asmooth ready to serve miture. +ome recipes will call for ice to beplaced in the blender, in which case you would use a suitable amount ofcrushed ice.0uilding

When building a cocktail, the ingredients are poured into the glass inwhich the cocktail will be served. Fsually, the ingredients are Boated ontop of each other, but occasionally, a swi88le stick is put in the glass,allowing the ingredients to be mied.

Oa!ering&o layer or Boat an ingredient =ie. cream, li$ueurs> on top of another, useth d d b k t f d t it i t th i id f


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the rounded or back part of a spoon and rest it against the inside of aglass. +lowly pour down the spoon and into the glass. &he ingredientshould run down the inside of the glass and remain seperated from theingredient below it. 2earning the approimate weight of certain li$ueurs

and such will allow you to complete this techni$ue more successfully, aslighter ingredients can then be layered on top of heavier ones.


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f&b basic course

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