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TVL-H.E.-BARTENDING
Quarter 1 – Module 4:

BARTENDING TOOLS AND

EQUIPMENT
TVL – Grade 12
Alternative Delivery Mode
Quarter 1 – Module 4: Bartending Tools and Equipment
First Edition, 2020

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represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Mark Vincent L. Buling
Editors: Jonathan L. Bayaton & Jesusa D. Paladar
Reviewer: Jesusa D. Paladar
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D., TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TVL-H.E.-
BARTENDING
Quarter 1 – Module 4:
BARTENDING TOOLS AND
EQUIPMENT
Introductory Message
For the facilitator:

Welcome to the TVL -12 Bartending Alternative Delivery Mode (ADM) Module
on Bartending Tools and Equipment!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to the TVL-12 Bartending Alternative Delivery Mode (ADM) Module

on Bartending Tools and Equipment!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This unit deals with the knowledge, skills and attitude required to
provide general assistance in maintaining cleanliness of bar area, related
equipment and tools. It reflects the role of a “bartender” and/or a bar
utility/back and may be part of the role of a bar attendant.

After going through this module, you are expected to:

1. Identify the different bartending tools and equipment.
2. Make a flow diagram on the proper use of a bartending
tool/equipment.
3. Value the uses and importance of bartending tools and equipment.

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 What I Know

Directions: Fill in the blank (s) with the correct word or phrases. Do this activity
on your notebook.

1. A ____________, either hanging overhead or wall-mounted, can free up

valuable space and keep glassware protected.

2. A margarita tray consists of separate _______ for lime juice, sugar and salt and
for rimming sugar and salt on glass.

3. A _________ and a ______ are needed to cut fruits and peeling off fruit skins.

4. A bar spoon is used for _________, layering, garnishing and scooping.

5. A muddler is a tool used to _________ the ingredients to release their flavors.

The most common muddled drink is the Mojito, a cocktail with mint leaves.

6. A champagne bottle stopper is used to keep the _________ champagne bottles

close by sealing it for longer usage.

7. To make any kind of frozen drink or to crush ice, a __________ is a definite

necessity.

8. Shakers are used to thoroughly mix all kinds of ________.

9. The most ubiquitous piece of bar equipment is no doubt the _________, used
to pry the cork out of bottles of wine.

10. __________ fit into the mouths of liquor and mixer bottles for a slow, smooth
pour every time. Most pro bartenders use these and count the duration of a
pour to estimate the amount of liquor.

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 Lesson BAR TOOLS AND EQUIPMENT
4

To be good at anything, you need the right tools – bartending is no different.

Without the right bar tools and equipment, the quality and taste of your drinks will
suffer, your customer service time will increase and ultimately, your tips will
decrease (as will sales).

What’s In

Direction: As a review of the previous lesson, list down 10 bar personnel. Write your
answer on your notebook.

1. 6.
2. 7.
3. 8.
4. 9.
5. 10.

Notes to the Teacher

This contains helpful tips or strategies that will help you in guiding the
learners.
This module also contains information that would lead to the activities
and assessment. Some activities may need your own discretion upon
checking or you may use a rubric if provided. Please review the activities
and answer keys and amend if necessary.

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 What’s New

Direction: Make a 3-stanza poem about bartending. Do this activity on your

notebook.

Rubric

Organization
-Sequencing of words and phrases is 20 POINTS
logical and the reader is able to follow the
ordering of ideas.

Word Choice
-The poem uses many price and 20 POINTS
descriptive words to develop main ideas
or message about our lesson.
Expression and Creativity 10 POINTS
Neatness 10 POINTS
TOTAL /60 POINTS

What is It

BARTENDING TOOLS AND THEIR USES

Being your own bartender is fun and can be the secret to a great party or get
together with friends. But mixologists are experts for a reason—not only do they have
to know cocktail recipes, but they also need to be familiar with bar equipment and
how to use it. Here's a primer.

Corkscrews

The most ubiquitous piece of bar equipment is no

doubt the corkscrew, used to pry the cork out of
bottles of wine. One of the most popular and efficient
models is often referred to as a sommelier's knife or a
waiter's friend, which uses a small lever arm to wedge
the cork out of the bottle. There are also winged
models with two separate levers, automatic models

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and some truly unusual designs. Make sure your corkscrew has a small knife to cut
off foil tops.

Bottle Opener

Almost as important, bottle openers are necessary to

remove beer-bottle tops that don't twist off.
Combination corkscrew and bottle openers are handy,
versatile tools.

Shakers

Shakers are used to thoroughly mix all kinds of

cocktails. There are generally two kinds of shakers:
those with their own lids, and open metal cups usually
referred to as tins. With a stand-alone shaker, you add
all the ingredients, put the cap on and shake
thoroughly. With a tin, you need to place a pint glass,
bottom up, into the tin, and tap to make sure you have
a tight seal before shaking.

Pour Spouts

Pour spouts fit into the mouths of liquor and mixer

bottles for a slow, smooth pour every time. Most pro
bartenders use these and count the duration of a pour
to estimate the amount of liquor.

Jiggers

Jiggers are small measuring cups specifically designed

for making drinks. Most are in sizes that match the
amounts frequently called for in cocktail recipes. These
measuring devices are essential for making precision
drinks.

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Blenders

To make any kind of frozen drink or to crush ice, a

blender is a definite necessity. Pros tend to prefer high-
end blenders specifically designed to crush ice and
blend heavy fruit purées, but you really don't need a
fancy blender to make frozen daiquiris and margaritas
at home

Bar Towels

A bar table is easily exposed dirt and dust. A bar towel

is used to keep the table, behind the bar clean at all
times. A dry bar towel is used to polish the glasses out
of the washer.

Metal Pour Spouts

This device gives greater control on pouring. Various

types of pour spouts are available with different size and
flow of the liquid.

Wine Opener

It consists of a corkscrew and a knife to open wine.

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Champagne Bottle Stopper

It is used to keep the opened champagne bottles close by

sealing it for longer usage.

Cocktail Shaker and Glass

The two types of shakers are the Boston shaker and the
Standard shaker. The Boston shaker contains a mixing
glass and a steel part. It is used to make cocktails.

Lemon zester or peeler

A lemon zester is used to safely peel the skin of a lemon

or lime to make lime zests. The zest of lemon is added
to drinks like martinis.

Cocktail Strainer

The cocktail strainer is a much-needed equipment to

make cocktails. There are two types of strainers
available. The Hawthorne is the most famous one. It is a
flat, spoon-shaped, with a spring coil around the top.

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Muddler

A muddler is a tool used to mash up the ingredients to

release their flavors. The most common muddled drink
is the Mojito, a cocktail with mint leaves.

Ice Shot Glass Mold

It is used to make ice shot glasses for special cocktail and

mocktails.

Bar Spoon
A bar spoon is used for stirring, layering, garnishing and
scooping.

Chopping board and Knife

A chopping board and a sharp knife are needed to cut
fruits and peeling off fruit skins.

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Margarita Tray

It consists of separate layers for lime juice, sugar and

salt and for rimming sugar and salt on glass.

Ice Bucket
A couple of ice buckets will come in handy if your
bartender is working the bar on the other side from where
the ice machine is located. It can also double as a wine
cooler to keep wine chilled.

Bar Ice Scoop

Such a simple item yet so many bars go without. We’ve
seen some bars use glasses, some use plastic containers,
and we’ve seen lots of bartenders use their hands. Use a
glass and it will eventually break into the ice bin. Use
containers and they collect bacteria (as with your hands)
and break. There’s no substitute for the trusty metal ice
scoop. A must-have bar tool.

Bar Equipment

Just as essential as bar tools is your bar equipment. Equipment that’s going to
increase the speed and efficiency of the bar staff is very important.

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Glass Rack
Space behind your bar is limited – you need to do
everything you can to make it efficient and safe for your
bartenders to work. A glass rack, either hanging
overhead or wall-mounted, can free up valuable space
and keep glassware protected. Consider buying glass
racks that complement the décor of your bar, such as
metal for a modern look or classic oak for a more refined
style.

Glass Washer

It may seem like a big investment, but you’ll be glad you

have one during your bar’s peak times. A glass washer is
specifically designed for bar glasses, making it faster and
easier to keep up with the demand for clean glasses.
Submersible underwater in your bar sink, bar glass
washers install in a breeze and don’t require any
additional plumbing.

Ice Maker

For any of those drinks served on the rocks you’ll want to

keep up with ice production. Although a larger
investment, having a reliable ice maker is essential to
keeping customers happy and keeps you from dashing to
the store when you’ve run out of ice. With your own in-
house ice maker, your bartenders can keep ice buckets
filled at all times.

Other Supplies

Here are a few other things you might need and want for your bar:

• A sharp knife and cutting board for fruit and garnishes

• Salt and sugar for decorating the rims of glasses

• Spoons and swizzle sticks for mixing drinks too delicate for the shaker

• Your favorite recipes

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 What’s More

Direction: Make a collage that shows the different bartending tools. You may use
the old magazines, picture, and newpapers that complete your work. Make your
collage in the short bond paper. If magazines/newspapers are not available, you may
also draw them.

RUBRIC

Content
Information is accurate. Choice of
materials/pictures/images supports
the content standard. 20 Points

Graphics
All graphics are carefully selected to 20 Points
enhance the understanding of the topic.
The best pictures have been chosen.
Appearance
The collage is exceptionally attractive in 20 Points
terms of design and layout. The pictures
and text are well organized

What I Have Learned

Direction: Write your personal reflection about your insights and learning on this
lesson.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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I will apply

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Rubrics

Areas of
Assessment 10 Points 7 Points 4 Points 1 Point

Presents ideas Presents ideas Ideas are

Ideas in an original in a consistent Ideas are too vague or
manner manner general unclear

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end
Understanding Writing shows Writing shows Writing shows Writing shows
strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL
POINTS /40 POINTS

What Can Do

Direction: Complete the table below. Write your answer on your notebook.

Bartending Tool Usage

1. It consists of separate layers for lime
juice, sugar and salt and for rimming
sugar and salt on glass
2. Ice Shot Glass

3. There are two types of this tool. The

Hawthorne is the most famous one. It is
a flat, spoon-shaped, with a spring coil
around the top.

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 4. It is used to keep the opened champagne
bottles close by sealing it for longer
usage.
5. Wine Opener

6. This device gives greater control on

pouring. Various types of pour spouts
are available with different size and flow
of the liquid.
7. Is used to safely peel the skin of a lemon
or lime to make lime zests. The zest of
lemon is added to drinks like martinis.
8. Muddler

9. Jiggers

10. To make any kind of frozen drink or to

crush ice, a blender is a definite
necessity

Assessment

Let us determine how much you already know about the use of tools and equipment.
Take this test.

Directions: Identify the equipment in the bar.

1. 2.

3. 4.

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 5. 6.

7. 8.

9. 10.

Additional Activities

Directions: Go and check your kitchen and choose a kitchen tool/equipment which
you think can be used in bartending. Provide the steps on how to use it using a flow
diagram.

Name of tool:_______________________

Usage: _______________________

Step 1:

Step 2: Step 3:

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References
https://www.barbizmag.com/featured/the-benefits-of-blenders/

https://www.urbanbar.com/product/cocktail-strainer-set/

https://www.aliexpress.com/item/32585923530.html

https://www.aliexpress.com/item/32711506982.html

http://www.bartendingindia.com/barproducts.php

https://barsandbartending.com/bar-tools-bartending-supplies/

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net