GROUP 1
TLE-BARTENDING
Presented By: Group 1
1.1 Determine the classification of alcoholic beverages
according to ingredient's use, processes and characteristics.
-Alcoholic beverages are classified as Fermented
beverages, Distilled beverages and Compound beverages.
Fermented beverages can be divided into two groups,
wines and beers, broadly defined. Wines are fermented
from various fruit juices containing fermentable sugars.
1.2 Identify non-alcoholic beverage and mixers uses as
modifiers in accordance with the flavoring ingredients and
process forms.
-Non-alcoholic beverages can be broadly categorized into
soft drinks and hot drinks. Soft drinks are drinks which do
not have alcohol such as carbonated drinks, tonic water,
fruit punch, and sparkling water, among others. Hot drinks
include popular beverages such as coffee and tea.
1.3 Use different types of bar tools and equipment in
preparing and mixing a range of cocktails in accordance with
manufacturer's manual and instruction.
-Bar spoons- Stirring is one way to mix a
cocktail, such as a gin or whiskey cocktail, gently
mixing the distilled spirit to maintain a balance
of flavor.
1.4 Handle different types of glasses required for different
types of cocktails in accordance with establishment's
standard and sanitary practices.
-Martini Glass- Probably the most recognizable cocktail glass, the
martini glass looks stylish when held. It features a "v" shaped bowl
design that requires the drink to be sipped, making it perfect for drinks
with little or no mixers. You'll hear the martini glass often referred to
as a cocktail glass, but the traditional cocktail glass is more rounded
and slightly smaller. Use a martini glass to serve these strained
cocktails:
•Martini
•Cosmopolitan
•Sidecar
1.5 Use ice supplies according to hygiene
and sanitary practices.
-The sanitation of equipment. The following practices should be
part of the facility’s operations:
• Keep the access doors to ice storage chests and ice machines
closed except when removing ice.
• Ice scoops should be smooth and protected against contact with
contaminated surfaces such as floors, access door handles, service
carts and non-food contact surfaces, to cite a few examples.
• Remove all extraneous equipment and items from
around or in the ice storage chests and ice-making
machines, and if possible, limit access to them.
• Clean the ice storage chests on preferably a weekly
schedule, but no less than monthly.
• Consider routine microbiologic sampling of the ice
and ice contact surfaces of the machine. Although
this is not necessary, it can provide guidance on
cleaning frequency and methods.
1.6 Apply appropriate mixing methods and procedures
based on international standards
-Mixing Techniques Mixing is a general term used in cooking
to describe the process of combining two or more
ingredients. The goal of mixing is to evenly disperse one
ingredient in another. Different methods are used in varying
cooking applications and are as follows: Stir Beat Blend Bind
Cream Whip/Whisk Fold Note: There are additional mixing
techniques such as kneeding and cutting that apply to yeast
bread and pastry production. These techniques will be
discussed in later sections.
1.7 prepare and use necessary garnish, edible and non-
edible fruits and vegetables based on cocktails
presentation.
-Citrus fruits naturally pair well with gin, vodka, light
rum, tequila, and other clear spirits featuring bright,
tart, refreshing flavors. A lemon or lime twist
accentuates similar notes in a Gin Rickey, Moscow
Mule, or Mojito.
1.8 Identify different categories of cocktails according to
international standards.
-As of 2021, there are 89 IBA official cocktails, divided into
three categories: unforgettables, contemporary classics, and
new era drinks.
1.9 Mix cocktail recipes according to international
standards and customer preferences.
-Most commonly, a cocktail is a combination of
one or more spirits mixed with other
ingredients, such as juices, flavored syrups,
tonic water, shrubs, and bitters.
1.10 Prepare specialty drink concoctions in accordance
with establishment's recipe and service procedures.
-BARTENDER Prepares/mixes alcoholic and
non- alcoholic beverages according to
prescribed standards. Bartenders also usually
maintain the supplies and inventory and the
proper set up of the bar.
1.11 Mix cocktail recipess according to international
standards and customer preferences.
It's important to help really whip and organise bar
set up make sure you have all the necessary tools
such as shakers like jigger strainers and mudlers
also ensure that you have a wide variety of spirits
mixers and garnishes to cater to different taste
and preferences.
1.12 Utilize appropriate product substitutes for out-of-
stock liquor ingredients based on appropriate product
standards.
Even if the power imbalance with substituable
products was studied in literature, the inclusion of
product substitution effects on the pricing and ordering
decisions under supply disruption was considered only
in a few recent papers
1.13 Observe occupational health and sanitary practices in
mixing cocktails according to establishment's standard
procedures.
-Use and clean bar tools immediately after using in
accordance with industry
1.14 Observe safety practices in using mechanical
equipment according to manufacturer's guidelines.
•Understanding the manufacturers guidelines
before using any mechanical equipment is it crucial to truly read
and understand the manufacturer guidelines.
•Personal protective ewuipment or ppe
one of the key safety practiced is wearing appropriate this
includes safety googles, gloves, helmet and any other protective
gear recommended by the manufacturers.
THANK YOU
Presented By: GROUP 1
