Learning Objectives Explain the different types of water service Discuss cocktail service and the different types of cocktails Describe the different types of spirits and how they are used Explain types of beer and how they are served and stored ID: 629501
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Slide1
Chapter 7
Beverage ServiceSlide2
Learning Objectives
Explain the different types of water service.
Discuss cocktail service and the different types of cocktails.
Describe the different types of spirits and how they are used.
Explain types of beer and how they are served and stored.
Discuss responsible beverage service.
Discuss coffee and tea service, including specialty coffee and tea drinks.Slide3
Water
Tap Water
Many restaurants have installed their own filtration systems.
Water can be served automatically or only on request.
Tap water can either be served:
From a pitcher at the table
In already-filled glasses
to
the tableSlide4
Water (cont’d)
Bottled Water
Offer
bottled water before mentioning iced water.
Still water is usually bottled spring
water.
Sparkling
bottled water is
carbonated
.
One choice of both sparkling and still water should be enough.
Serve bottled water in a glass that looks different enough from the tap water glass
.
No ice in glasses for bottled water
Large bottles can be left on the table or in an ice bucket.Slide5
Cocktails
Taking the Order
Waiters should know the primary liquor used in drinks, as well as possible variations and
garnishes.
The host may order for the entire table, otherwise take the order of the woman seated to the left of the host first.
Drinks should be served within two to three minutes of being ordered.Slide6
Cocktails (cont’d)
Serving Cocktails at the Table
Most cocktails are served from a cocktail
tray from the right side.
Place the drinks on the tray in the order that they will be served.
Carry the tray on the fingertips of the left hand
.
You can steady the tray with your right hand.
If the tray seems like it might fall, try to have
it
collapse on
you—not
the guest
.
Turn your body at a right angle to the guest.
Slightly bend at the knee when setting in a glass to keep the tray balanced.Slide7
Cocktails (cont’d)
Types of Cocktails
Cocktails are distilled alcohol mixed with other beverages.
Most cocktails are mixed in or poured into a special cocktail glass.Slide8
Cocktails (cont’d)
Types of Cocktails
(cont’d)
Built
Ingredients are poured
into a glass one at a time.
Muddled
Flavoring ingredients
are crushed at the bottom of a glass, and liquor and mixers are added.
Stirred
Ingredients are stirred
together with ice and then strained into a cocktail glass.
Shaken
Ingredients are mixed in a hand shaker and then strained over ice.
Blended
Ingredients are blended, usually with ice, in an
electric blender.Slide9
Cocktails (cont’d)
Types of Cocktails
(cont’d)
The quality and size of ice cubes can make a huge difference in a final drink.
Large cubes last longer in a rocks drink, and cause shaken drinks to become less diluted.
Ice should also be free of any foreign objects and should be neutral in taste.Slide10
Cocktails (cont’d)
Cocktail Terms
Common cocktail terms include:
Apéritif:
A dry alcoholic beverage served before a meal
Digestif:
An alcoholic beverage served after a meal
Neat:
A liquor poured from the bottle into a glass and served at room
temperature
Up:
Poured over ice, chilled then strained, served with no ice
On the rocks:
Served with ice in the glass
Perfect:
Equal parts sweet and dry vermouth
Proof:
A reference to the amount of alcohol by weight in
spirits
Short:
Cocktail served in rocks glass, with a small amount of mixer.
Virgin:
The mixer without the alcohol,
nonalcoholicSlide11
Spirits 101
Vodka
The most popular distilled spirit in the United States.
Vodka can be made out of fruits, grains such as rye or wheat, or potatoes.
Flavored vodkas have become increasingly popular.
Vodka drinks include:
Bay breeze
Bloody Mary
Cosmopolitan
Screwdriver
Martini (upon request)Slide12
Spirits 101 (cont’d)
Gin
Gin is an
unaged
spirit made from grains, flavored with juniper berries and other botanicals.
There are three categories of gin: London Dry, American-style, and Holland.
Gin drinks include:
Martini (unless vodka is specified)
Gin
and tonic
Tom Collins
GimletSlide13
Spirits 101 (cont’d)
Rum
Rum is produced
from
fermented sugarcane juice or molasses.
Aged rums tend to have a caramel hue.
Light rums have a light flavor and are clear in color.
Rum cocktails include:
Cuba libre
Daiquiri
Mojito
Rum and CokeSlide14
Spirits 101 (cont’d)
Tequila
Tequila is made from the agave plant known as Agave tequilana weber azul.
There are several categories of tequila: silver, reposado, and añejo.
Premium and ultra-premium tequilas should be served as you would fine brandies—either on the rocks or in a brandy snifter.
Tequila drinks include:
Margaritas
Tequila sunriseSlide15
Spirits 101 (cont’d)
Whiskey
American Whiskeys
Scotch Whisky
Canadian Whiskey
Irish Whiskey
Bourbon, corn whiskey, or rye whiskey.
Made mostly from sour mash.
Aged in oak barrels.
Each brand has distinct flavors, due to its handling.
May be made from a single malt or a blend.
Known for consistency.
Made from
several different grains.
Nicknamed
rye whiskey.
Must be aged at least three years in oak barrels.
Made mostly from barley.
Aged minimum of three years in used bourbon barrels.
Usually
lighter in flavor than Scotch.Slide16
Spirits 101 (
cont’d)
Brandy
Distilled from grapes or other fruit.
Aged in oak barrels for up to 40 years.
Categorized as:
V.S. (very superior)
V.S.P. (very superior pale)
V.S.O.P. (very superior old pale)
X.O. (extra old)
© 2014 The Culinary Institute of AmericaSlide17
Spirits 101 (cont’d)
Eau de Vie
Eau de vie is a
fruit-based
spirit that is not aged.
Many
fruits
can be used, including plums, raspberries, cherries, and grapes
.
The most common form of this spirit is grappa from Italy.
Marc is similar to grappa but it comes from France
.
Made from pomace, after squeezing the grapes for wine
.
Quality can vary from harsh to smooth.Slide18
Spirits 101 (cont’d)
Cordials
Liqueurs (
also called
cordials
)
are spirits that have been flavored from fruit, nuts,
botanicals,
and/or
cream,
and
sweetened.
The oldest form of liquor.
Often served as a digestif or dessert drink, in small stemmed glasses or brandy snifters.
Grouped according to their strongest flavor.Slide19
Spirits 101 (cont’d)
Aromatized Wine
Aromatized wines are
wine-based
alcohols that are lower in proof.
Aromatized wines sometimes will have additional alcohol added.
Vermouths are the most common form of aromatized
wine and are
made in both sweet and dry varieties.
Sweet vermouth is known as Italian
vermouth.
Dry vermouth is known as French
vermouth.
Most commonly used in martinis.Slide20
Beer
Beer is America’s
most popular alcoholic
beverage, making up more than 50 percent of all alcohol sales.
Microbrews are becoming increasingly popular.
Beer is made from malt, water, yeast, and hops.
Beers are labeled with their percentage alcohol.
4 percent
for a
light beer
6 to 7 percent
for most
others
Up to 14 percent
for a few varietiesSlide21
Beer (cont’d)
Types of Beer
Lagers
Fermented
at cooler temperatures
(
bottom fermenting
).
Lagers have a crisp
, clean
taste.
Pilsners
and bocks are popular lagers.
Served at 45° to 50°F (for pale) and 55° to 60°F (for dark
).
Ales
Fermented
at higher
temperatures (
top
fermenting
).
Fruity, full, complex
taste.
Color can vary from blonde to almost black.
Popular lagers are IPAs, stout, porters, and lambics.
Served at 50° to 55°F (light) and 55° to 60°F (dark).Slide22
Beer (cont’d
)
Serving Beer
The style of beer determines, glassware, service temperature, and type of head.
Serve beer in a perfectly clean glass.
The size of foam
head
that should result from pouring each type of beer varies.
© 2014 The Culinary Institute of AmericaSlide23
Beer (
cont’d)
Storing Beer
Rotate stock to ensure freshness.
Store beer out of direct sunlight to avoid a “skunky” flavor.
Draft beer is extremely perishable.
Serve within thirty days from tappingSlide24
Beer (
cont’d)
Beer and Food Pairings
Beer can be a good compliment when paired with the right food.
The bitterness of hops can counteract rich foods.
Popular food pairings include:
Salads with pilsners
Seafood with lagers
Spicy foods with pale ales
Desserts with stouts and bocksSlide25
Responsible Beverage Service
Both a restaurant and its servers can be held liable for the alcohol-related actions of its patrons.
Be direct when telling a guest that they can no longer be served.
Do not allow an intoxicated guest to drive away from your establishment.
Offer to call
a cab
.
Do not allow guests to leave the premises with any unconsumed alcohol.Slide26
Responsible Beverage Service (cont’d
)
Estimating Blood Alcohol Levels
A blood alcohol concentration of .
08
percent
is considered legally intoxicated.
Roughly four to five drinks per hour for a large person
Roughly three drinks per hour for a small person
Driving may be impaired with a BAC as low as .05
percent
One drink is defined as:
1.5
ounces
of 80-proof spirits
3
ounces
of
14 percent
wine
6
ounces
of
6 percent
wine (most white wines)
12
ounces
of
4 percent beerSlide27
Responsible Beverage Service (cont’d
)
Checking IDs
Always check IDs, and check them carefully.
Politely but firmly refuse to serve customers who do not have any ID.
Ask for additional IDs or verify information if you suspect a false
ID.Slide28
Coffee and Tea
Reputations can be made or lost on the basis of a cup of coffee or a pot of tea.
Coffee is produced by
roasting
the coffee bean, and roasted beans can be blended to create a variety of flavors.
Decaffeinated coffee (about
3 percent
of the caffeine of regular coffee) is very popular.
Store ground coffee in an airtight container.
Ground whole beans
jus prior to brewing to
achieve the freshest, most flavorful coffee.Slide29
Coffee and Tea (cont’d
)
American Coffee
Coffee may be served black; with cream, half-and-half, or milk; and with sugar or artificial sweeteners
.
Do not chill the creamers.
Coffee can be served before or after dinner.
Best practices for serving coffee include:
Place a teaspoon, milk, cream, and sugar to the right of the cup, before pouring the coffee.
Serve cream in a small creamer, or serve disposable creamers in a small dish of
ice.
Pour with the spout one or two inches above the rim of the cup.Slide30
Coffee and Tea (
cont’d)
Espresso and Cappuccino
Espresso is deep, rich, dark-roasted, finely ground coffee.
An espresso machine brews one or two cups of specialty coffee at a time
.
6-7 grams of grounds :2 oz. of water.
25-35 seconds for extraction.
The machine should be cleaned and
backwashed
daily.
© 2014 The Culinary Institute of AmericaSlide31
All tea comes from the same plant, the
Camellia sinensis
.
The picking and processing determines the final product and style of tea.
If tea bags are served alongside a pot of hot water, allow the
guests
to add the tea bag to the pot so that they can control the
steeping
time
.
Green tea should not steep longer than 3 minutes, black tea no longer than 5 minutes.
One heaping teaspoon of leaves for 1 pot (two servings) of tea.
Some tea drinkers add milk (rather than half-and-half) or lemon.
Coffee and Tea
(cont’d)
Hot TeaSlide32
Tisane
(tiss on) is proper term.
Never had caffeine.
Made from herbal plants, tree bark, roots, etc.
Popular types: chamomile, mint and blends of dried fruits, rosehips, herbs, etc..
Coffee and Tea
(cont’d)
Herbal TeaSlide33
Wash the lemon thoroughly.
Wear gloves.
Cut the ends off the lemon.
Slice 8 wedges.
Remove seeds.
Remove membrane.
Can be served in cheesecloth.
Coffee and Tea
(cont’d)
Lemon WedgesSlide34
Iced tea is a popular drink that is usually made from black tea.
Some restaurants offer iced herbal or green teas.
Serve iced tea in a tall glass with ice, a lemon
wedge,
and an iced
teaspoon
.
Offer a simple syrup to sweeten tea
.
Iced tea should be replaced with a fresh glass with ice, not refilled at the table.
If no iced tea is made (off season) upon request, provide the guest with a pot of double strength hot tea and a glass filled with ice.
Coffee and Tea
(cont’d)
Iced Tea