10Special Program in Technical

Vocational Education (SPTVE)

Quarter 1- Module 2
Identifying the Different Bar Equipment, Bar
Tools, and Bar Glasses

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 Lesson 2: Bar Equipment, Tools and Bar Glasses

What I Need to Know

This module provides varied activities that will help you learn more about the different
concept inside the bar.
At the end of this module, you are expected to:
• differentiate the different bar equipment, bar tools, and bar glasses
• determine their uses inside the bar and its functions.

What I Know
The following items below will test how much you already know about the lesson. Choose the
letter of the correct answer from the options given for each item. Write your answer on the
separated answer sheet.

1. Which of the following is not a general supplies?

a. Cocktail coaster c. Cocktail straws

b. Cocktail napkins d. Cocktail strainer

2. Which of the following tools is the waiters’ best friend?

a. Cork screw c. Pen

b. Order slip d. Shaker

3. Which mechanical equipment is used to make the drinks creamy and used to crush the
ice.
a. Bar spoon c. Fruit juicer

b. Blender d. Mixer

4. Which of the following is the juice storage and pourer?

a. Chiller c. Refrigerator

b. Master pourer d. Zester

5. How many ounces does a one full jigger have?

a. 50 ml c. 30 ml

b. 45 ml d. 15 ml

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6. Which mixing equipment is used in stir method?
a. Blender c. Mixing glass

b. Electric mixer d. Shaker

7. Which kind of strainer is used in mixing glass?

a. Fine strainer c. Julep strainer

b. Hawthorne strainer d. All of the above

8. Which storage is used for sliced fruits for garnish?

a. Bar caddy c. Garnish tray

b. Decanter d. Ice bin

9. Which glasses is used for straight spirits like vodka and tequila?
a. Collins glass c. Shot glass

b. Martini glass d. Tulip glass

10. Which of the following is not a stem glass?

a. Champagne glass c. Highball glass

b. Cocktail glass d. Wine glass

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What’s in
WORD SCRAMBLE
Now that you have learned about the different parts of the bar, types of the bar and the bar
brigade, read and answer the given task!
Direction: Look carefully at the jumbled words and try to unscrambling as many words as you
can.

1. AREBDERTN - _________________________________ _________________

2. UNEDARRB - _________________________________
3. TONARUCEBR - _________________________________
4. SSCAGKLRA - _________________________________
5. APEDSRIEL - _________________________________
6. NTGIUSNOROITPA - _________________________________
7. GAUHNND - _________________________________
8. FRAREDTBE - _________________________________
9. ORSCELEOKG - _________________________________
10. ORICESTNTEIP - ________________________________

What’s New

Word Hunt
Direction: The hidden words can be positioned in all directions, draw a line to the words
associated to the bar tools and equipment.

Cocktail glass
Rack glass
Mixing glass
Garnish tray
Shaker
Chiller
Jigger
Decanter
Muddler
Ice bin
Cork screw
Tumblers
Hawthorne
Speed rail
Pourer
Hurricane
Bar spoon
Blender
Juicer
Pilsner

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 What is It

BAR EQUIPMENT, TOOLS and SERVICE SUPPLIES

The bar needs experienced bartenders who know how to professionally work behind the bar and
provide customers with drinks that are consistent in quality and taste. To do this, bartenders
require more than just right liquor, mixes, and other ingredients that go into making drinks. They
need the right tools as well as to mix and serve drinks quickly and efficiently. (Source:
glimpsecorp.com)

A. BAR EQUIPMENT

EQUIPMENT &
USES SAMPLE
SUPPLIES

OVERHEAD For hanging bar glasses

RACKS (not advisable for outdoor dining)

A mechanical equipment that is used to blend

BLENDER ingredients and to make drinks creamy.
When blending used crushed ice.

This is used for stocking ice. It has a speed rail

ICE BINS/
attached to the front, with or without bottle wheels.
ICE CHEST

Typically contains the most frequent poured liquors

SPEED RAIL (pouring or house brands).

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REFRIGERATO A typical equipment used for chilling and storing
R beers, juices, garnishes and other bottled drinks.

MECHANICAL
GLASS A machine used for washing glasses. It delivers
WASHER water that is hot enough to kill bacteria.

A refrigerated storage for chilling wines

WINE CHILLER particularly white wines and champagne.

GLASS
A top opening refrigerator that chills glasses.
CHILLER

A device fitted into the neck of a beverage bottle. It

POURER is designed to control the flow of liquor. Inside is a
(STOPPER) bearing that automatically closes the spool when
the liquor reaches 1 ounce per shot.

For frosting the rim of the glass. One compartment

GLASS is for frosting salt, another for sugar and another
RIMMER one for lime juice.

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 For extracting fruit juices.
FRUIT JUICER

B. BAR TOOLS and SUPPLIES

EQUIPMENT &
SUPPLIES USES SAMPLE

JIGGER
Used to measure the amount of liquor
poured over a drink.
One full jigger is
equivalent to 1.5 oz.
There are two kinds: One with a heavy
or 45ml.
glass base and the other one is a
doubled-ended stainless steel jigger.
One side of the jigger
is equivalent to ½ of
45ml.

A heavy glass container for mixing

drink ingredients along with ice. Then
MIXING GLASS the mixed drink is strained into a
serving glass.

SHAKER
A device for shaking ingredients
together with ice. It is used for
cocktails wherein ingredients do not
mix readily with spirits (egg, sugar,
and sometimes fruit juices).

There are two kinds of shaker:

 THREE IN ONE STAINLESS STEEL
– A combination of stainless steel mixing
container, stainless steel cup with a built
strainer.
 BOSTON SHAKER – An original
combination of a mixing glass and stainless
steel cup that fits on top.

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 Used for straining drinks. It has a
round wire spring on its handle, which
fits on top of the shaker or mixing
glass to strain the ice and allow the
BAR STRAINER liquid to pass through it.

 Hawthorne strainer
 Julep strainer
 Fine strainer (calamansi strainer)

With a long stainless steel handle, a

twisted shaft and flat muddler end.
Used for stirring drinks. One end may
BAR SPOON have a fork design for pickup of
garnitures.
The bowl of the spoon can contain 1
teaspoon.

A tool for scooping ice from the ice

bin.
ICE SCOOP

A device designed to handle cubes of

ICE TONG ice one at a time.

A wooden tool for muddling or

crashing one substance, such as sugar
MUDDLER and mints. One and is flat for easier
muddling while the other end is
rounded as it is used to crack ice.

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 For pouring liquid from large container
FUNNEL into a small one. It comes in several
sizes.

For chopping ingredients for cocktails

CUTTING BOARD and garnish. The cocktails must have a
surface that will not dull the knife.

A paring and utility knife made of

BAR KNIFE stainless steel for cutting purposes.

A device designed to extract corks

from wine bottles. It should be made of
stainless steel. There several types of
CORK SCREW cork screw such as waiter’s corkscrew,
angel’s wing, and prongs type.

Serves as ice container.

ICE BUCKET

Protective device placed on bar

counters to protect glasses and other
fragile items from breakages.
RAIL MAT

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 For decanting wine.

WINE DECANTER

For serving beverages and

BAR TRAY
bottled/canned drinks. It must be
(underlined with protected with a cork to avoid slips.
cork)

Juice storage and pourer.

MASTER POURER

Used to make zest from the skin of the

ZESTER
fruit to create garnish.

GARNISH TRAY Storage of sliced fruits for garnish.

Container for napkins, straw, stirrer,

BAR CADDY etc.

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 For chilling white, rose and
WINE BUCKET champagne wines. During service,
WITH STAND these wines are carried to the guest
table in this wine bucket.

Under liner for drinks designed to

protect the table against moisture of
chilled glasses.
COASTER

Stirrer –for stirring drinks

PICKS, STIRRERS Straw –for customers use in
AND STRAW drinking beverages
Picks – serves as garnish

C. BAR GLASSES

A bar glass usually consists of a bowl, a base or foot and stem although not all glasses have
theses 3 parts.

Bowl

Stem

Foot

TYPES OF BAR GLASSES

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 Flat glass that is basically a bowl
without a stem or a foot
1. TUMBLERS

A style of glass in which the

bowl sits directly on a base or
foot
2. FOOTED GLASS

Includes any glass having all

three features – bowl, foot, stem
3. STEM WARES

4. MUGS Tumbler with handle

GLASSES USED IN BAR SERVICE

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 GLASSES USES SAMPLE

BRANDY
SNIFTER/BRANDY
GLASS
For brandies like Fundador 1,
Cognac, Carlos 1
Single 8-ounce Remy Martin
Double 12-14 ounce

SHOT GLASS
For straight spirits like vodka and
2 0z tequila

For champagne and other

cocktails like mimosa, Pink
Lady, and Side Car.

CHAMPAGNE
GLASS It has 3 types:
a. flute
b. tulip
c. saucer

HIGHBALL GLASS

For, highball drinks, like gin

6 or 8 ounces
tonic, Vodka tonic.
Thin, slim and tail

Also for soft drinks, juices, sodas

The base is wider than the and tonic drinks
Collins glass.

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 For Collins like Tom Collins,
COLLINS GLASS
John Collins and long drinks

Also highball with 10 ½ -

12 ounces
The base is narrow and
taller than the highball
glass.

COCKTAIL/MARTINI
GLASS
For martinis and cocktails like
Angel, Kiss, Gibson , pink lady,
2 ½ to 5 ounces
brandy Alexander
V shape

WHITE WINE
GLASS
6 ounces White wine glass for white wine
like Chardonnay, Fume Blanc
Smaller mouth to keep the
wine chilled
RED WINE GLASS Red wine glass for red wine like
Pinot Noir
8 ounces
Merlot
Has a wider mouth to
allow the wine to breathe

Looks like champagne glass but

MARGARITA
has a curve
GLASS
between the mouth and the stem
6 ounces
For serving margarita

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 For beer like San Miguel beer
and Budweiser

BEER GLASS Has various types:

a. Pilsner glass
b. Foot Pilsner
c. Beer mug

CORDIAL OR
LIQUEUR GLASS

For cordials and liqueurs like

½ ounces Kahlua and Drambuie

SOUR GLASS
For sour cocktails only.

COUPETTE GLASS Most used cocktail glass.

For whiskies like Manhattan,

Black Russian and other drinks
served on the rocks (with ice).
ROCK GLASS OR OLD
FASHIONED GLASS The rock glass maybe:
Single - 8 oz. for serving of one
shot
They are short with a wide
mouth. Double – 12 oz. for serving two
shots

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 SHERRY GLASS

For sherries like Tio Pepe and

2 ½ - 3 ounces
dry sack.

SPECIAL GLASSES
With special design
Often used for drink of the
month, iced tea and other special
8 – 20 ounces depending drinks like Margarita, “Mutya
on the use ng Pasig”, etc.

What’s more
A. CROSS WORD PUZZLE
Direction: Answer the Cross Word Puzzle (bar equipment and bar tools)

Vertical

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 2. It is an equipment used to store bottled wines.
4. It is tool used by the bartender to measure the accurate amount of liquor before mixing or
shaking all the ingredients.
5. After stirring all the ingredients in the mixing glass, this tools is used separate the mixture from
the ice.
7. A machine that helps the bartender to clean all the glasses.
10. It is where the ice are produce and kept.
11. A wooden or metal made tools that is used to muddle herbs like mint leaves, citrus fruits like
lime to create more flavor.
Horizontal
1. It is the waiter’s best friend.
3. It is a spoon that is used in stirring and chilling the ingredients in the mixing glass.
6. This tool is used for picking the ice, herbs or garnish fruits.
8. An equipment that stores both canned and bottled beverages.
9. A thick glass that can hold up to 500 ml for stirring all ingredients together with ice then strain
to the cocktail glass.
12. An equipment that blends all ingredients and crushes ice to make a creamy drink.
13. It holds all stem glasses hanging in the front bar.
14. It is where all the fast spirits are placed for the convenience of mixing.
15. A tool that helps the bartender to shake all ingredients together with the ice.

B. WHERE AM I BELONG?
Directions: Arrange the different glasses according to their types (footed, stem, and tumbler).
Write your answer to the separate answer sheet.

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 Martini glass Shot glass
Irish coffee glass

Pilsner glass
Margarita glass Coupette glass

Champagne glass
highball Hurricane glass

Pocco Grande glass Collins glass

zombie glass

Old fashioned glass Brandy snifter

Red wine glass

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 What I Have Learned

Direction: Answer the following question in your separated answer sheet.

1. What are the difference between highball glass and Collins glass?
2. What are the difference between red wine glass and white wine glass?
3. What are the difference red wine and white wine in storing procedures?

What I Can Do

1. From the list of bar tools and equipment, you are going to choose one of your favorite.
2. Draw your chosen tool in short bond paper, use ink and color it.
3. Answer the following questions below.
(a) Why did you choose that tool?
(b) How can you relate or use the tool in our current situation?

Assessment

A. The following items below will test how much you’ve learned about the lesson. Choose the
letter of the correct answer from the options given for each item. Write your answer on the
separated answer sheet.

1. What is the name of a bartender’s tool that is used to accurately measure the amounts of
liquid?
a. Jigger c. Spout

b. Shaker d. Shot

2. Which of the tools help the bartender to crush the fruit?

a. Bar spoon c. Fine strainer

b. Cork screw d. Muddler

3. Which type of glass should you use to serve brandy?

a. Collins c. Sherry

b. Highball d. Snifter

4. Which of the following is the juice storage and pourer?

a. Chiller c. Refrigerator
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 b. Master pourer d. Zester

5. How many ounces does a double shot have?

c. 60 ml e. 30 ml

d. 45 ml f. 15 ml

6. Which mixing equipment is used in stir method?

a. Blender c. Mixing glass

b. Electric mixer d. Shaker

7. Which kind of strainer is used in mixing glass?

a. Fine strainer c. Julep strainer

b. Hawthorne strainer d. All of the above

8. Which storage is used for sliced fruits for garnish?

a. Bar caddy c. Garnish tray

b. Decanter d. Ice bin

9. Which glasses is used for straight spirits like vodka and tequila?
a. Collins glass c. Shot glass

b. Martini glass d. Tulip glass

10. Which of the following is a stem glass?

a. Collins glass c. Highball glass

b. Cocktail glass d. Pilsner glass

B. Identify the following bar tools and equipment. Write your complete answer in the
separate answer sheet.

_______1. Which equipment is used for placing the most frequent poured liquors under the bar?

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 _______2. Which typical equipment is used for chilling and storing beers juices, garnishes and
other bottled drinks?
_______3. Which device is used fitted to the neck of a beverage bottle is designed to control the
flow of liquor?
_______4. Which device is used for pouring liquid from large container into a small one?
_______5. Which device is used to extract corks from wine bottles?
_______6. It is a protective device placed on bar counter to protect glasses and other fragile items
from breakages.
_______7. What is the use of wine decanter?
_______8. What is the use of coaster?
_______9. What are the three parts of bar glasses?
_______10. How many ounce does a highball contains?

Additional Activity

1. What are the four classifications of wine?

2. Give examples in each classification of wines.

Answer key
What I know What’s in

1. D 6. C 1. Bartender 6. Pouring station

2. A 7. C 2. Under bar 7. Hand gun
3. B 8. C 3. Bar counter 8. Draft beer
4. B 9. C 4. Glass rack 9. Keg cooler
5. B 10. C 5. Speed rail 10. Receptionist

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 What’s new What’s more
Word Hunt A. Cross word puzzle

B. where I belong

Footed Stem Tumbler

Snifter red wine glass highball

Irish coffee martini glass Collins
Poco grande champagne shot glass
Hurricane margarita zombie
coupette glass pilsner
oldfashioned

What I can do
Answer will vary depending on the understanding of the students.

Assessment
A. multiple choice
1. A 6. C
2. D 7. C
3. D 8. C
4. B 9. C
5. C 10. B

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B. Identification
1. Speed rail 6. Rail mat
2. Refrigerator 7. Separate sediments/it shows elegance
3. Pourer/stopper 8. Hold the glass/absorbed moisture
4. Funnel 9. Bowl, stem, and foot
5. Cork screw 10. 6-8 ounce

References
BOOK

Roldan, A. S., & Edica, B. T. (2008). Food Service and Bartending (Revised 2008 ed.).
Paranaque City: AR Skills Development and Management Services.

Roldan, A. S. (2011). Beverage Management (2011 ed.). Manila: C and E Publishing.

Trumann, M. (2008). Food and Beverage Service. Manila: Rex Publications.

Rizvi College of Hotel Management |. (n.d.). Retrieved September 11, 2020, from
http://rizvihmct.com/
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 For inquiries or feedback, please write or call:

Department of Education – Region III

Learning Resource Management Section (LRMS)
Diosdado Macapagal Government Center
Maimpis, City of San Fernando (P)

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