PRACTICAL:2 identification of glassware, bottles and equipment required for service

EQUIPMENT FOUND IN A DISPENSE BAR

1. CORKSCREWS Lever Style Corkscrew: Simply clamp the opener on the bottle and let the levers do all the work. to use. Waiters Corkscrew: This is the corkscrew of choice for the waiter. It is slim and comfortable to carry in ones pocket. The worm (screw) and the small knife are tucked safely away. The servers can put it into their pocket or apron without fear of getting poked. It is a little tricky at rst to use, but once mastered, its fast and efcient. The Twisting Pull Corkscrew: This corkscrew has a circular rim that you place over the lip of the bottle. This centers the worm over the cork. You then begin twisting the handle on the corkscrew. When the worm has been twisted into the cork, the corkscrew is braced against the bottle and the cork begins to emerge from the bottle as you twist. The Winged Corkscrew: These corkscrew also have a circular rim that is placed over the lip of the bottle. As you turn the corkscrew the wings lift higher and higher. When you think you have drilled the worm into the corkscrew far enough, grasp the wings and slowly bring them toward the bottle. This action causes the cork to pull out of the bottle. This type of corkscrew is dependable, efcient, and takes little strength

Notes compiled by Ashish M. Dighe!

PRACTICAL:2 identification of glassware, bottles and equipment required for service

Two Pronged Corkscrew (Ah-So): These are not exactly corkscrews because they do not have a worm that you screw into the cork. Instead, you have two slim metal prongs that you enter into opposite sides of the cork in the bottle. One prong is a little longer than the other and that is the side you enter into the bottle rst. You rock the device back and forth slightly until the prongs are fully entered. Then you gently pull up with a little twist, or rocking motion. The Screw Pull Corkscrew: A little more complicated than the traditional waiter's corkscrew, the Screw pull is probably the best alternative corkscrew available. Screw pull is a trademarked name for a patented design created by Dr. Herbert Allen in the 1980s and many have found that the Screw pull can be the easiest and most efcient means for removing a cork from a wine bottle. A key selling point for the Screw pull is that just about anyone can use it with great effectiveness, without the need for any real practice. T-shaped Corkscrew: A basic corkscrew features a handle with a spiraling, screw-shaped wire. The wire is placed against the cork and driven into it by turning. Every undulation of the screw allows it to grip a different part of the cork, greatly increasing the surface area pulled on, while also distributing the force across the cork. The basic corkscrew works through the simply muscle power of getting a good grip on the bottle and pulling. Air Pump Corkscrew: This works on the principle of forcing air between the space in the bottle of wine between the cork and the wine. As you pump the device, air pressure forces the cork out of the bottle.

Notes compiled by Ashish M. Dighe!

PRACTICAL:2 identification of glassware, bottles and equipment required for service

2. JIGGER / PEG MEASURE A jigger or measure is a bartending tool used to measure liquor, which is typically then poured into a cocktail shaker. It is named for the unit of liquid it typically measures, a 1.5 uid ounce (~44 ml) jigger or shot. However bar jiggers come in other sizes and may not actually measure a uid jigger. A traditional style of jigger is made of stainless steel with two opposing cones in an hourglass shape on the end of a rod. Typically, one cone measures 1.0 . oz. and the other, 2.0 . oz. 3. BOSTON SHAKER

A two-piece shaker consisting of a metal bottom and glass or plastic mixing glass. The mixing container and bottom are inserted into each other for shaking or used separately for stirring or muddling.

4. 3-PIECE COCKTAIL SHAKER

A three-piece cocktail shaker that has tapers at the top and ends with a built-in strainer and includes a cap. The cap can often be used as a measure for spirits or other liquids.

Notes compiled by Ashish M. Dighe!

PRACTICAL:2 identification of glassware, bottles and equipment required for service

5. FRENCH SHAKER

A two-piece shaker consisting of a metal bottom and a metal cap. A strainer is always required for this type of shaker.

6. STRAINERS Julep Strainer: It is shaped like a bowl with a handle, and will t tightly into a mixing glass or shaker when inserted at the proper angle. Liquid passes through holes or slits in the bowl. Hawthorn Strainer: It is a disc (called the "rim") with a handle and two or more stabilizing prongs. A metal spring xed around the edge of the rim rolls inward to t inside the glass. The rim of the strainer does not need to touch the rim of the glass, as the spring inside lters out the ice.

7. MUDDLER It is a bartender's tool, used like a pestle to mash or muddle fruits, herbs, and/or spices in the bottom of a glass to release their avor.

Notes compiled by Ashish M. Dighe!

PRACTICAL:2 identification of glassware, bottles and equipment required for service

8.BAR SPOONS It is a long handled spoon used in bartending for mixing and layering of both alcoholic and non-alcoholic mixed drinks. Its length ensures that it can reach to bottom of the tallest jug or tumbler to mix ingredients directly in the glass.

9. SWIZZLE STICKS Swizzle sticks are small sticks placed in cocktails to hold fruit or stir the drink.

10. WINE CRADLE Wine cradles are used in service to display the wine at the table, and for customers to help themselves. Holding wine in a cradle ensures that the wine is easier to serve and display on the table.

11.FUNNEL Mainly used for decanting red wines.

Notes compiled by Ashish M. Dighe!

PRACTICAL:2 identification of glassware, bottles and equipment required for service

12.DECANTERS AND CARAFES A decanter is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters are normally used as serving vessels for wine. A carafe is also used for serving wine as well as other drinks.

13. WINE COOLERS They are insulated plastic or metal containers which help keep the wine cool for up to two hours. Wine coolers do not actually cool the wine but help in maintaining the temperature of the wine after it is cooled.

14. ICE BUCKETS These are used to chill wines or serve ice. It should be placed on an under plate or a salver to prevent condensation. A clean napkin should be draped around the bucket so that customers can wipe the bottle if they want to serve themselves. 15. OPTICS Optics are controlled pourers used in the bar to pour a set measure through a bottle.

Notes compiled by Ashish M. Dighe!

PRACTICAL:2 identification of glassware, bottles and equipment required for service

IDENTIFICATION OF GLASSWARE

from left to right: Liqueur glass, shot glass, shot glass, pony tumbler, Elgin glass, Port glass, Cocktail glass, High Ball, Old-Fashioned, Lager glass.

Notes compiled by Ashish M. Dighe!

PRACTICAL:2 identification of glassware, bottles and equipment required for service

IDENTIFICATION OF GLASSWARE

from left to right: Sherry copita, White wine glass, Red wine glass, Champagne Saucer, Champagne Tulip, Club goblet, Brandy balloon, Carafe.

Notes compiled by Ashish M. Dighe!

PRACTICAL:2 identification of glassware, bottles and equipment required for service

IDENTIFICATION OF BOTTLES

from left to right: Wine producers in Portugal, Italy, Spain, France and Germany follow the tradition of their local areas in choosing the shape of bottle most appropriate for their wine. Rhine (also known as hock or hoch), Mosel, and Alsace varieties: narrow and tall with little or no punt. Port, sherry, and Bordeaux varieties: straight-sided and high-shouldered with a pronounced punt. Port and sherry bottles may have a bulbous neck to collect any residue. Burgundies and Rhne varieties: tall bottles with sloping shoulders and a smaller punt. German wines from Franconia: the Bocksbeutel bottle. The Chianti and some other Italian wines: the asco, a round-bottomed ask encased in a straw basket. This is more often used for everyday table wines; many of the higher-grade Chianti producers have switched to Bordeaux-type bottles. Champagne and other sparkling wines: thick-walled and wide with a pronounced punt and sloping shoulders.
Notes compiled by Ashish M. Dighe! 9