LM in FT 312 FINAL

Chapter 5
WINE SERVICE
OVERVIEW
This chapter discusses lessons about wine service. It is consist of ten lesson comprising all the
necessary information which the students must know. This includes an introduction and definition of wines,
its history and categories of wines, factors affecting the quality of wines and so on.
Learning outcomes are enumerated to indicate what the students can learn after reading the
information discusses. Also, pre-test at the beginning of this module was made to know the prior learning
of the students in regards to the subject matter. A supplementary learning resources is included to provide
additional information to the subject matter. Likewise at the end of every lesson is an activity to gauge the
learning of the student. At the last part of this chapter are synthesis which comprises the generalization of
all the lesson from the beginning of lessons till end. Post-test are also included to know if the student learned
after reading all informations in every lesson. Assignments are provided for student additional task at home.
And lastly, references used in this chapter are properly indicated.
LEARNING OUTCOMES
At the end of the chapter, the student must have:
1. Define wine
2. Discuss briefly the history of wines
3. Demonstrate wine service
PRE-TEST
Multiple Choice: Read each item carefully and choose the letter of the correct answer.
1. A type of champagne aged at least 5 yrs. or more and a vintage date is indicated in the
label.
a. Non-vintage champagne c. sparkling wine
b. Vintage champagne d. table/ still wine
2. It is the name of the variety of the grapes that predominates is the one used in the name
of the wine.
a. Varietal names c. brand names
b. Generic names d. local names
3. Factors to consider in selecting quality wines except:
a. Wine classification c. taste & color of the wine
b. Vintage of the wine d. price of the wine
4. Wine testing and evaluation
a. Sight/color c. smell
b. Swirl d. all of the above
5. It is the part of the tongue that identifies the acid taste
a. Side c. middle
b. Tip d. back
6. The wine looks perfectly clear and pure.
a. Cloudy c. limpid
b. Gras d. watery
7. The proper serving of coffee except:
a. Place coffee in a coffee pot and place a cloth underneath
b. Put the coffee cup on the right side of the guest
c. Pour the coffee on the right side of the guest
d. Fill the cup ¾ full
8. The appropriate temperature when serving red wine
a. 8C – 9C c. 14C – 16C
b. 6C – 9C d. 9C – 10C
9. The 3 S’s when bussing out
a. Scrape, stack, segregate c. stack, separate, strain
b. Scrape, stack, sanitize d. all of the above
10. These are the following information on the bank sales slip except:
a. Expiration date of the card c. total amount of purchase
b. Transaction number d. name of cardholder & credit card number
11. The wine is very high in sugar and usually very smooth in the texture
a. Dry (sec) c. syrupy (liquoreux)
b. Fresh (frais) d. sweet (doux)
12. Manufacturing still wines where fermented must are placed in casks or barrels to let the
lees settled down at the bottom of the casks.
a. Fermenting c. bottling
b. Harvesting d. racking/settling
13. A wine with added alcohol, with 15 - 30% alcohol volume
a. Fortified still wines c. red wine
b. Unfortified still wines d. white wine
14. It is alcoholic beverage made by fermenting fruit juices particularly grape juice.
a. Champagne c. rice wine
b. Wine d. sugarcane wine
15. Wine components
a. Acids c. alcohol
b. Tannins d. all of the above
LEARNING MAP
DEFINITIONS OF KEY TERMS/ CONCEPTS OR UNLACKING OF DIFFICULTIES
Basi or Sugarcane wine – it is a wine made from fermented sugarcane juice.

Brand names – also called proprietary name, is one that belongs exclusively to a vineyard or shipper who
produces and or bottles the wine and takes total responsibility for its quality.
Champagne – a world famous sparkling wine produced in the Champagne region in
Champagne Method (Methode Championois) – also known as traditional method. In this method
champagne or sparkling wine is produced using the second fermentation in the bottle.
France. It is sparkling wine produced with second fermentation done in a bottle.
Charmator or the Bulk Process Method – in this method sparkling wine is produced using second
fermentation in a large stainless steel own as charmat.
Duhat wine or the Philippine Black Plum wine – the wine is made from for fermented juice of duhat or
Philippine black plum.
Fortified still wine – wine with added alcohol, with 15-30% alcohol volume
Generic names – name of the place where wine came from or produced, in the region, district or a village
in wine producing country in Europe.
Non-vintage Champagne – a type of champagne aged at least 2 to years and no vintage date indicated in
the label.
Sparkling wine – wine that contains carbon dioxide
Still wine/table wine – a wine without carbon dioxide.
Swirl – swirling the wine in the glass will facilitate the release of bouquet of the old wine or aroma of the
young wine.
Tapuy or Rice wine – it is equivalent to the popular Japanese rice wine or sake.
Tuba or Palm wine – tuba or palm wine is a sweet wine made from fermented juice of a palm tree.
Unfortified still wine – wine without added alcohol, with 4-14% alcohol volume
Varietal names – the name of the variety of the grapes that predominates is the one used in the name of
the wine.
Vintage Champagne – a type of champagne aged at least 5 years or more and a vintage date is indicated
in the label.
Wine – alcoholic beverage made by fermenting fruit juices particularly grape juice.
CHAPTER 5 WINE SERVICE

INTRODUCTION
We all know that once we enter restaurants, and are ordering wines, we will end up paying for the
same wines at 100 to 200 percent higher than its usual retail prices. This is an absolute given and an
accepted fact. It is therefore imperative that we expect an impeccable service for the enjoyment of these
wines.
Unlike restaurant foods that are aptly prepared and created by chefs, wines come from the wineries
“as is”, so there is no value add-on from the establishment side other than the wine services.
Wine service in this case pertains to everything from the offer of a wine list, the suggestion of wines
for chosen entrees, the use of proper wine stemware glasses, to decanting if necessary, and the proper
wine servicing procedures. Of course, all of these are premised on the assumption that these
establishments have good storage condition that keeps their wines at its optimum level.
https://hospitalitynews.ph/970/the-proper-wine-service/
LESSON 1 WINES
https://www.winemag.com/2013/04/12/dissecting-napa-valley-cabernet-sauvignon/
Lesson 1.1 Introduction
Of all the types of alcoholic beverages, wine is he most complex and sophisticated alcoholic
beverage. Complex in the sense that no wine produced from the same variety of grapes and from different
location and vintage are alike in character. Unlike with spirits and beers, these alcoholic beverages are
constant in terms of character all throughout its production. Wine is sophisticated in the sense that you
need knowledge and understanding of wine in order to appreciate. It is the only alcoholic beverages that
requires service procedure if it is served in a formal occasion or dinner. As to the common people, they
believe that as wine stays or aged longer, it becomes better in taste or quality. This is a misconception, not
all wines can be aged or stay longer and it becomes better in taste and quality. Wines with higher tannins
are those that can stay longer and those wines with good quality are those wines that are meant for aging
to further improve its taste. Most white wine are less in tannins so it means they are not for aging and they
don’t stay longer. In the Philippines, since we don’t produce grape wine, knowledge about wine is limited
to the general public. But for those in those in the higher class of the society that can afford to buy expensive
bottles of wine and are exposed to it knows and understand it. They are able to appreciate the wine in terms
of its character and taste. The mass market in the Philippines could not really appreciate the tannins of the
wine that makes it taste a bit astringent and bitter. What they can appreciate is if the wine is sweet and
fruity, less in tannin and less balsamic. That is why those brands of wine that produces and sells cheaper
sweet and fruit flavored wines is able to capture the taste of Filipino mass market. As you can see, today
in the Philippine wine market, more wine producers from the new world are now producing and selling sweet
and cheaper wines to the Philippines.
In the Philippines, there are no wine grapes productions but we do have produced from our local
ingredients. These are the local wines we have:
1. Duhat wine or the Philippine Black Plum wine – the wine is made from for fermented juice of duhat
or Philippine black plum. Compared with white from grapes the duhat wine is comparable to it.
Duhat contains the same component needed to produce good quality wine that is present in the
grapes. These are the tannins, acids, and pigments. Tannins are needed to make the wine stay
longer and age, acids control the oxidation of the pigment that provide the red color of the wine.
The difference between duhat and grape is that in every fruit of grape more juice can be extracted
while small amount of juice from duhat and its difficult to extract the juice from the duhat fruit
because of the bigger seed.
https://web.facebook.com/adamsbugnaywine/posts/taste-it-duhat-
lomboyadamswines/2206923099560179/?_rdc=1&_rdr
2. Tuba or Palm wine – tuba or palm wine is a sweet wine made from fermented juice of a palm tree.
There are several types of palm tree where tuba can be produced: coconut, nipa or sasa and kaong
or sugar palm. When tuba is oxidated it becomes vinegar. There is an available bottled tuba or
palm wine in the local market it is called “Bahalina” a slightly oxidated tuba or palm wine. How is
tuba produced? In the provinces where tuba is a common afternoon alcoholic beverage before, the
mangtutuba or mananggete in Visayan term will cut the sprout of the buko or the palm tree so that
it will produce a sap which is usually the juice of the buko or the palm fruit. Then the container will
place in the cut sprout of the palm fruit to collect the sprout. The sap or the tuba is collected every
twelve hours to minimize oxidation. The palm wine is usually sweet with minimum alcohol content.
It the wild yeast that is present in palm trees or in the air that facilitate the fermentation of tuba. If
tuba or palm wine is turned into Lambanog, a locally produced distilled spirits which is also
considered as the local version of vodka. Cultured yeast is added to facilitate the fermentation to
produce more alcohol in tuba or palm wine.
https://foodandroad.com/philippines-coconut-wine/
3. Basi or Sugarcane wine – it is a wine made from fermented sugarcane juice .Basi is generally
produced in Ilocos. Compared with the wines from grapes it doesn’t have the charavteristics of a
grape wine. Of course, sugarcane lacks the components needed to produce a quality wine. When
Basi is oxidated it becomes vinegar the “sukang Iloco” the brown vinegar.
http://dynamicliquor.blogspot.com/2013/02/basi-sugar-cane-wine.html
4. Tapuy or Rice wine – it is equivalent to the popular Japanese rice wine or sake. It originated in the
Province and even today it is still part of the culture and traditions of natives of the said province.
They use it in their wedding ceremony, religious rituals, before and after harvesting rituals and of
course for celebration. If in the lowland, there is the local tuba and lambanog in the Mt. Province
they have their tapuy.
http://www.manilalinks.com/2020/04/paano-ang-pag-gawa-ng-tapuy-rice-wine.html
5. Other tropical fruit wines:

• Strawberry wine
• Mango wine – both green and yellow mango wine
• Guava wine
• Bignay wine
Lesson 1.2 Definition
This is an alcoholic beverage that is produced from a partial and/or complete fermentation of the
juice of fresh ripe grapes. Wine is a naturally fermented juice of grapes. But if a wine is produced or
fermented from other source or fruits, the name of the source/fruit must be specified.
1. Wine – alcoholic beverage made by fermenting fruit juices particularly grape juice.
2. Wine terms:
• Vin (van) – French
• Vino – Italian, Spanish and Portuguese
• Wein (ve) – German
Lesson 1.3 History
1. Grapes have been grown since time immemorial, in 1870 in Cezanne, France. The fossilized
remains of a grape precursor of a grape vine thought to be 50 million years old were found in.
2. Evidence found in Middle East, indicates that the discovery of wine appears to be a happy accident.
Before grapes were harvested using jugs. Apparently some grapes left in jugs exude some grape
juice, which then begun to ferment under the heat of the sun.
3. Later the Greeks developed the way of cultivating the vine and introduced the grape vines to Italy.
The Romans in turn exported the concept to the countries under their rule, to France about
500BCE, along the Mediterranean trade route westward to Spain and Portugal, then north to
Germany, Switzerland, and along the Danube. Through countless empires and invasions,
grapevines were planted and prospered around the world.
4. With the spread of Christianity, religious orders were instrumental in the development of tools and
techniques for growing grapes and making wines. As a proof Champagne or sparkling was
discovered in a monastery in Champagne, France by the person named Dom Perignon.
Lesson 1.4 Categories of Wines (Rojo, Lorenzo G. (2012). Bar and Beverage Service with Mixology,
2ndEdition.Philippines: Mindshapers Co., Inc.)
Still wine/table wine – a wine without carbon dioxide.
Types:
1. Unfortified still wine – wine without added alcohol, with 4-14% alcohol volume
 Red wine
 Rose wine
 White wine
 Flavored wine
2. Fortified still wine – wine with added alcohol, with 15-30% alcohol volume
 Dry fortified
 Sweet fortified
 Aromatic wine/vermouth
Sparkling wine – wine that contains carbon dioxide

 Sparkling:
France – vin(wine) mosseaux (sparkling): Champagne
Italy – vino (wine) spumanti (sparkling)
Spain and Portugal – vino espumante/Cava
Germany – schaumwein: sparkling wine
Champagne - a world famous sparkling wine produced in the Champagne region in France. It is
sparkling wine produced with second fermentation done in a bottle. “All Champagnes are sparkling
wine but not all sparkling wines are Champagne. What does it mean? Champagnes are exclusively
produced in the region of Champagne, outside the Champagne the wine is just termed sparkling wine.
If it is produced within France but outside. Champagne region, the wine is termed vin mosseux or
French sparkling wine. These are two types of Champagne:
• Non-vintage Champagne – a type of champagne aged at least 2 to years and no vintage date
indicated in the label.
• Vintage Champagne – a type of champagne aged at least 5 years or more and a vintage date
is indicated in the label.
Methods of Producing Sparkling

1. Champagne Method (Methode Championois) – also known as traditional method. In this method
champagne or sparkling wine is produced using the second fermentation in the bottle. If a sparkling
produced outside Champagne region uses this method, in the label of the wine it can indicate the
method used the Champagne method or Methode Champinois.
2. Charmator or the Bulk Process Method – in this method sparkling wine is produced using second
fermentation in a large stainless steel own as charmat.
CLASSIFICATIONS OF WINES:
1. STILL OR NATURAL WINES are sometimes referred to as table wines. They are called natural or
still wines because they are produced out of natural fermentation. Grapes are squeezed and
fermented naturally without anything added to it.
They are classified by their color as follows:

• Red wine – Cabernet, Merlot, Pinot Noir, Barbera
• White wine – Chardonnay, Chablis, Dry Sauvignon Blanc
• Rose wine – Mateus rose, Rose d’ Anjou, Tavel
2. AROMATIC WINES are made in the same way as the natural wines but during fermentation,
aromatics are added. Examples: Vermouth, Dubbonet.
These types of wines have no production area and no vintage. They are usually served as aperitif
(before dinner drink). They are believed to have medical value. The alcohol content ranges between
18% to 20%.
Aromatic wines maybe served in the following manner:

• On the rocks (with ice in a rock glass)
• Neat – in a rock glass
• Mixed – in a highball glass/ cocktail glass
3. FORTIFID WINES are sparked with brandy or neutral spirits, making them last longer since brandy
contains stabilizing preservatives. Because of their long shelf life, these wines are preferred for
travel in long sea journeys during the olden times.
The method of making fortified wine is solera system, which means adding an old wine to a young
wine.
Fortified wines are usually served as an aperitif or as a dessert wine. Some are used to enhance
the flavor of food when used in cooking.
Service of fortified wines may be done as follows:

• On the rocks (in a rock glass)
• Neat (using a rock glass)
• Mixed (in a highball glass/cocktail glass)
4. SPARKLING WINES has a quality that is perfected by a second fermentation in the bottle.
When a grape juice is fermented, its sugar is converted to alcohol and the carbonic gas is allowed
to escape. When the gas is released, it rushes out of the wine to for bubbles. This is the basic
principle upon which all natural sparkling wines are made.
Sparkling wines are made through the so called Champenoise method wherein a second
fermentation in a bottle is produced.
Carbonation champagne and other sparkling wines shall be served similar to white wines with a
few exceptions in the procedures for uncorking and pouring.
(Roldan, Amelia S., et al (2013). Food Service and Bartending, 2nd edition. Philippines: AR Skills
Development and Management Services, Inc.)
Lesson 1.5 Factors Affecting the Quality of Wine
1. The types of grapes used – the best type of grapes that produces excellent quality wines is the vitis
vinifera.
2. The types of soil/location – in the old world grapes are usually planted in chalky, sandy and lime
soil and in slopes. The soil forced the roots of the grapes to go deeper for water where in at the
bottom mineral deposits are present and in turn absorbed by the roots of the grapes. Those mineral
are stored in fruits of the grapes that in turn create a unique characteristics of wine if the grapes
will be turned into wine. Also grapes are planted in slopes so that all the fruits if possible should be
struck by the rays of the sun for uniform ripening and sugar content in the fruits. These are some
of the components of what they call “terroir” the combination of soil, location and climate. The old
world of wine making value the significance of the terroir in producing quality wines. In the new
world particularly in the US, some vineyards are in the plains and the soils are not necessarily
chalky, sandy or lime soil. It is for the reason that wine makers in the new world don’t totally rely on
the terroir but on the fruits and the ability of the wine maker to create a particularly type of wine.
3. The climate – vitis vinifera are best grown in places with temperature climate, warm sunny days
and cool nights. In the old world or in European wines they have what they call good or bad vintage.
Vintage means the harvest year. Good or excellent vintage means the grapes harvested is of good
or excellent quality that in turn van be produced into good or excellent wines, bad vintage/poor
vintage if the grapes harvested are of bad or poor quality. The major factor that affects the vintage
is the climate, if the temperature becomes too hot it produces more sugar in the grapes that affects
the fermentation process. If temperature is too low this makes less sugar in the grapes that it needs
to add sugar to the juice of the grapes to facilitate fermentation. Grapes in bad vintage are those
produced and placed in the lower classification of wines. In the new world particularly in the state
of California, it has a consistent temperature climate that in return produces consistent good or
excellent vintages. If the wine from California contain in its label a vintage it is an indication that the
wine is of high quality or excellent vintage. In the Philippines climate is the reason why vitis vinifera
could survive because Philippines is a tropical country.
4. The skill/knowledge of the wine maker – the winemaker’s knowledge and skills are very important
factor in creating a particular type of wine. His knowledge and skills in the time and harvesting of
grapes, they yield of juices/must needed to be subjected to fermentation. His/her knowledge and
skills in facilitating the fermentation and the proper blending of the varieties of grapes to produce a
particular type of wine. And other skills and knowledge required from him/her in producing wine.
Lesson 1.6 Manufacturing Still Wines
Steps:
1. Harvesting – grapes are picked from the vines either manually or by machine.
2. Crushing – grapes are pressed to produce a must.
3. Fermenting – the yeast breakdown sugar into alcohol and carbon dioxide.
• Red and rose wine – skins are soaked in the must to produce color to the wine.
• Cuvaison/vatting – the skin of the grapes is pressed to extract tannins, acids and pigments.
Long vatting are done for those wines to be aged for long period to develop its quality.
4. Racking/settling – fermented musts are placed in casks or barrels to let the lees settled down at
the bottom of the cask.
5. Maturing/aging – fermented must/wine is placed in a barrel or tank to develop and mellow its taste.
• Maturing – wine are placed in stainless steel tank, white and rose wine.
• Aging – wine are placed in barrels, red wines. Better red wine are aged 2-3 years in barrels.
6. Filtering/fining/clarifying – removing sediments in wine before bottling
• Albumen is added to the wine
• Gelatin or bentonite
• Micro filtration
7. Bottling – wine are placed in a bottle and stoppered with cork. Wine stoppered with cork must be
stored at their side.
Lesson 1.7 Wine Names
1. Varietal names – the name of the variety of the grapes that predominates is the one used in the
name of the wine. In order to use the variety of the grape used in making the wine, the variety that
will be used as the name of the wine must be 80% of the total variety used in the said wine.
2. Generic names – name of the place where wine came from or produced, in the region, district or a
village in wine producing country in Europe.
3. Brand names – also called proprietary name, is one that belongs exclusively to a vineyard or
shipper who produces and or bottles the wine and takes total responsibility for its quality.
Lesson 1.8 Wine Label: EU Regulation
1. Within the European Union, regulations mandate that this information be provided on the label:
• The type of wine (e.g. vin de pays, table wine or AOC)
• The name and address of the wine producer, bottler, or saleaman
• The country of origin
• The wine’s volume (e.g. 750ml)
• The percent alcohol by volume (if the ABV exceeds 1.2%), which can deviate at the most 0.4%
from the real grade
2. Additional information may be included at the discretion of the wine procedure. This may include:
• More specific information in the sweetness of wine (e.g. brut or demi-sec)
• The vintage year
• The grape variety
• The Lage or detailed name of the vineyard
• The wine region e.g. Rheinhessen
• Names of people involved in the wine’s distribution (e.g. “Selected by…”/”Sélectionné par…”
or “Imported by…”/Importé par…”
• Medals or other prizes awarded to the wine
• Recommendation for use (e.g. “Serve chilled”)
Lesson 1.9 Factors to Consider in Selecting Quality Wines
1. The wine classification - knowing and understanding the different classification or appellation of the
wine will help you determine the quality of the wine you are going to purchase.
2. The vintage of the wine - for European wine or wine from the old world the knowing the vintage of
the wine will help you give an idea of the quality of the wine. In order determine the either the
vintage is excellent or bad you must able to check it from a vintage calendar or guide. There are
vintage guides in hard copy available in the market or from the internet. The vintage guide will not
only help you to determine the quality of the wine but also it presents condition in terms of
drinkability and its aging time requirement. For the wines from the new world particularly American
wines the most consideration for quality is the name or the brand of the wine. In American wine, if
vintage is indicated in the label, it means the wine is really of excellent quality.
3. The price of the wine – price is a primary indicator of the quality of wine unless you take it from an
unreliable supplier or wine stores. The higher the price of course it means the higher the quality of
the wine. The cheaper the price the lower the quality.
4. The container of the wine – wine in plastic containers are usually low quality wine and are not for
aging.
5. The cork or stopper – wine stoppered with longer corks are wines with good quality and are meant
for aging. Wines stoppered with short cork and synthetic cork or plastic stopper are not for aging
but it doesn’t necessarily mean they are not of good quality.
SUPPLEMENTARY LEARNING RESOURCES

• https://www.liquor-wine-stonybrook.com/wineclassifications.php
ACTIVITY 5.0
• What are the factors affecting the quality of wine? Why it is important to consider the factors in
selecting the quality of wines?
ACTIVITY 5.1
• Identify the common taste of wines. Give some examples.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
Note: Please submit using the following format: Arial font style; 11 font size; single space; justify paragraph
and long coupon bond. Compile in a long folder.
SCORING RUBRICS
CRITERIA INDICATORS SCORE
Ideas/Evidence • Content is clearly stated, precise and concise.

• Contains sufficient evidence and examples to support 4
purpose
Organization • Introduction, body, and conclusion work together to

create an insightful essay.
• Transitions and topics sentences were smoothly
presented 3
• Presentation of example and evidence follows a
logical and coherent pattern.
Mechanics • Vocabulary, sentence structure and variety used to

establish a unique voice.
• Effectively employs writing conventions by avoiding
errors, such as sentence fragments, comma splices, 3
misspellings, punctuation errors, etc.
TOTAL: 10
Note: Scores using this rubric is rated by items.
LESSON 2 Wine Tasting and Evaluation
https://www.winemag.com/2015/08/25/how-to-taste-wine/
Wine Tasting Process: 5 basic steps
https://www.afoodieworld.com/tersina/rewriting-wine-101-taste-like-a-pro-series-1-of-3-an-eye-for-
wine
1. Sight/Color – to determine the intensity of color of the wine, hold the glass at the base or foot. If
your fingers are not visible it means it is intense. Move your fingers at the stem and if it is now
visible it means the wine is medium to pale in color.
2. Swirl – swirling the wine in the glass will facilitate the release of bouquet of the old wine or aroma
of the young wine.
3. Smell – to determine the intensity of the smell of the wine, after swirling the wine put the wine below
your chin. If you cannot smell the wine it means it is either medium or light but if you can smell it, it
means it is intense. Move the glass at your lower lip if you can now smell the wine it means the
wine is medium. But if you cannot smell the wine move the glass to your nose to detect what
particular smell the wine has.
4. Sip/Taste – take a mouthful of wine to really detect or determine the actual taste and texture of the
wine.
5. Savor- savoring the wine is necessary in order to appreciate the wine.
Wine Components/Elements:
• Acids
• Tannins
• Alcohol
• Sugar
Senses Used for tasting and Evaluating Wines:

• Sight
• Smell
• Taste
Sight
Take a closer look at the color of the wine.
1. Greenish, pale yellow, straw-colored or golden for white.
2. Clear red, purple, ruby or dark red for red wines.
3. Grey, pinkish purple or light red for rose wine.
Smell
Use your sense of smell to appreciate the bouquet or aroma of wines, powerful, delicate, subtle,
and fresh. Rich, spicy wine are full bodied, sometimes redolent of certain flowers or fruits. To fully appreciate
the bouquet, fill the glass 1/3 full and swish the wine around the sides so that the smell is released and last
longer.
Taste
The tongue distinguish four tastes: sweet, salty, acid and biter. In addition to letting you perceive
the taste of the wine, the tasting process will tell you where the wine comes from, what types of grapes
were used to make it, how old it is and so on.
Parts of the tongue that Identifies Tastes:

• Tip – sweet taste
• Side – acid taste
• Middle – salty taste
• Back – bitter taste
Terms Used to Describe How Wine Looks:

• Cloudy – the wine is hazy in appearance.
• Gras (literally “fat” in English) – the wine is full bodied, smooth and mellow.
• Limpid – the wine looks perfectly clear and pure.
• Sirupeux – the wine has syrupy consistency.
• Watery – the wine looks more like water, lacking in depth of color which characterize good wine.
Terms Used to Describe How the wine Smells:

• Balsamic – the wine smell like raisin or balsam. Vanilla, incense and conifer fall into this category.
• Barnyard smell – some old red wines smell like meat or venison. Amber, musk and leather smells
also fall into this category.
• Odeurs etherized – wine smells like ether or alcohol or nail polish, yeast and fermentation.
• Floral – the wine smells like flowers and many possibilities.
• Fruity – the wine smells like fruit – many possibilities.
• Mineral smell – wine smells like flint, chalk, limestone, earth or dust
• Spicy – wine smells like spices or herbs.
• Vegetable smell – wine smells like grass, leaves, fresh or moldy greenery.
• Woody – the smell acquired during the tannin development or when is aged in wooden cask.
Term Used to Describe How the Wine Tastes:

• Acid – the wine has acidity level giving it a green biting taste.
• Bitter – the wine leaves a bitter after-taste that may mask other senses
• Dry (sec) – the wine has no perceptible trace of sugar.
• Extra-dry (burst) – the wine is extremely dry, with no trace of sugar. This term is generally used to
describe Champagne.
• Fresh (frais) –wine is well balanced in terms of acidity, giving an impression of freshness.
• Lively (vif) – wine taste fresh, dominant but not excessive acidity.
• Soft (mou) – the wine does not have acidity or vivacity.
• Sweet (doux) – the wine taste naturally, generally the sugar level is somewhere between semi-
sweet and syrupy.
• Syrupy (liquoreux) – the wine is very high in sugar and usually very smooth in texture.

• https://www.winewordswisdom.com/winetastingtips.html
ACTIVITY 5.2
• Enumerate and discuss the process of wine tasting.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

purpose

presented 3

TOTAL: 10
LESSON 3 Serving Beverages
https://www.freepik.com/premium-photo/waiter-keeps-serving-alcoholic-beverages_6682466.htm
Serving Water
1. Place water in a water pitcher
2. Place a dry table napkin at the bottom of the pitcher to wipe off the moisture.
3. Pour the water on the right side of the guest with the napkin underneath the pitcher
Serving Wine
1. Serve wines in appropriate temperature
• White wine and rose wines in chilled glasses at 8C-9C
• Red wines – 14C-16C or at room temperature
• Champagne and sparkling wines at 6C-9C
2. If more than one wine is being served, serve them in the following order:
• Light before full bodied wine
• Dry before sweet
• Young before old
• Dry white wine before red wine

• https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_service.htm
ACTIVITY 5.3
• Wine is being serve in an order if there is more than one wine being served. Why? Discussed.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

purpose

presented 3

TOTAL: 10
LESSON 4 Wine Service Procedure
1. Present the bottle with the label facing

the host. Show the label and wait for him
to confirm his selection. Upon
presentation, mention the name of the
wine, size of the bottle, vineyard and
vintage.
Ex. A tenth of Pinot Noir by Robert
Mondavi,1977
2. Hold the wine with one hand and remove

the foil or wax from the top of the bottle.
3. Carefully cut the metal or capsule below
the lip of the bottle by rotating the knife’s
blade.
4. Wipe the top of the bottle and the cork

with a cloth napkin.
5. Insert the tip of the corkscrew slightly off

the center and turn it in a clockwise
direction until penetrates 2/3 of the cork.
6. Place leverage on the rim of the bottle
with the arm of the corkscrew. Hold the
metal grip in place with your index finger.
7. Holding the bottle firmly in one hand,
hook the lever of the corkscrew in one
firm motion until the cork is fully
extracted.
8. Lift up the screw in one firm motion until

the cork is fully extracted.
9. Present the cork to the host for

evaluation.
10. Wipe the mouth or lip of the bottle to

remove any cork or mold.
Note that if the bottle has a screw cap,
the cap should not be placed on the
table.
11. Pour about one ounce of wine into the

glass of the host for him to taste and
evaluate. Wait for his approval.
12. Proceed to serve the wine starting from
the ladies, then the gentlemen and lastly
the host. The glass must be filled at
approximately mid-level.
Do not pour the wine far above the glass
and be careful not to rest the neck of the
bottle to the glass.
13. To finish pouring, the bottle must be

moved upward with a twisting motion so
that the wine will not drip.
14. Place the bottle with its remaining

contents on the right side of the host with
the label facing him.

• https://fandbtraining.net/advanced-service/wine-service/
• https://toughnickel.com/industries/TheBASICSofrestaurantwineservice
• https://www.webstaurantstore.com/article/133/proper-wine-service.html
• https://setupmyhotel.com/train-my-hotel-staff/f-and-b/496-serving-white-wine.html
• https://www.danperlman.net/1996/11/01/step-by-step-wine-service/
• https://www.youtube.com/watch?v=r0q5-Uy1lI8
• https://www.youtube.com/watch?v=n6eA9p2YVtE&pbjreload=101
ACTIVITY 5.4
Direction: Explain the reasons for the following:
1. Why should the host be made to taste the wine first before serving?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
2. Why should a wine label be made to face the host during presentation?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
3. Why do you store wine bottles on their side or upside down?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

• Contains sufficient evidence and examples to support
purpose 4

presented 3

TOTAL: 10
TASK SHEET NO. 6
(Set A)
Title: Task Sheet No.5 Wine Service Script
Performance Objective: Students should be able to make a wine service script in preparation to wine
service performance
Supplies/Materials: Coupon bond and pen/pencil
Tools/Equipment: None
Steps/Procedure/Guide:
1. Students will write their own script to be use during wine service performance.
2. It must start in welcoming the guest till bidding goodbye.
3. A detailed step by step procedure must be observe in writing the script.
4. Each performance will be graded based on rubrics.
Assessment Method: Rubrics
RUBRICS IN WRITING WINE SERVICE SCRIPT

INDICATORS
CRITERIA EXCELLENT GOOD FAIR POOR
(10 pts.) (7 pts.) (4 pts.) (1 pt.)
Wine Service Wine Service Wine Service Wine Service Wine Service
Script Script is 100% Script is 70% Script is 50% Script is 30%
complete and complete and complete but complete and
follows the wine follows mostly of lacks in following does not follow
service the wine service the wine service the wine service
procedure. procedure. procedure. procedure.
Content Script is 100% Script is 70% Script is 50% Script is 30%
written observing written observing written observing written observing
the proper wine the proper wine the proper wine the proper wine
service service service service
procedure. procedure. procedure. procedure.
Neatness and Script is 100% Script is 70% Script is 50% Script is 30%
Organization neat and orderly neat and orderly neat with little neat, done with
written; is well- written; but lacks orderliness and messy
organized. of consistency in is not well- appearance,
organizing. organized. disordered, and
disorganized.
Originality/Effort Script written is Script listed is Script listed is Script listed is
100% clearly 70% clearly 50% somewhat 30% clearly
different from the different from the the same from different from the
others; clear others; there is the others; there others; there is
evidence of evidence of is little to no no effort put
effort put forth. effort. effort. forth.
Time on Task Student Student Student Student
submitted the submitted the submitted the submitted two or
activity one day activity on the activity one day more days after
ahead from the deadline. after the the deadline.
deadline. deadline.
TASK SHEET NO. 7
(Set A)
Title: Task Sheet No.5 Demonstration of Wine Service
Performance Objective: Students should be able to demonstrate wine service
Supplies/Materials: Waiter/server attire or guest attire, wine, cork screw, bar tray, and table napkin.
Tools/Equipment: Cork screw and bar tray,
Steps/Procedure:
1. Students will provide their own script in performing wine service.
2. The performance is composed of two person: one will act as waiter, then another will act as
guest and vice versa.
3. Students will perform in two way: waiter and guest.
4. Student must demonstrate the complete wine service procedure starting from welcoming the
guest till bidding goodbye.
5. Each student will be graded individually based on their performance.
6. Performance will be graded based on rubrics.
Note: This task sheet will be perform in a face to face laboratory performance.
TASK SHEET NO. 7

(Set B)
Title: Task Sheet No.5 Demonstration of Wine Service
Performance Objective: Students should be able to demonstrate wine service
Supplies/Materials: Waiter/server attire or guest attire, wine, cork screw, bar tray, and table napkin.
Tools/Equipment: Cork screw and bar tray,
Steps/Procedure:
1. Students will provide their own script in performing wine service.
2. The performance is composed of two person: one will act as waiter, then another will act as
guest. (Note: student will look for one person to act as guest)
3. Students will perform only as waiter.
4. Student must demonstrate the complete wine service procedure starting from welcoming the
guest till bidding goodbye.
5. Performance will be graded based on rubrics.
Note: This task sheet will be perform at student’s house if face to face laboratory performance is not allowed.
A video showing their performance will be submitted through online.
PERFORMANCE RUBRICS
PERFORMANCE INDICATORS
CRITERIA
10 8 6 4
Attire 100% Use proper 80% Use proper 60% Use proper 40% used proper
attire attire attire attire
Preparation 100% of the Less than 80% of Less than 60% of Less than 40% of
(Preparing preparation the preparation the preparation the preparation
materials and tools procedures & procedures & procedures & procedures &
and other job necessary tools, necessary tools, necessary tools, necessary tools,
requirements) equipment and equipment are equipment are equipment are
are completed completed and completed and completed and
and properly properly manage properly manage properly manage
manage
Proper Use of Appropriate tools Appropriate tools Appropriate tools Appropriate tools
Tools were 100% were less than were less than were less than
properly used & 80% properly 60% properly 40% properly
operated used & operated used & operated used & operated
Application of 100% followed the Less than 80% Less than 60% Less than 40%
Principles (Follows correct procedure. followed the followed the followed the
the correct correct procedure. correct procedure. correct procedure.
procedure)
Safety and 100% Less than 80% Less than 60% Less than 40%
Sanitation demonstrated and demonstrated and demonstrated and demonstrated and
(Practiced proper practice safety & practice safety & practice safety & practice safety &
safety & sanitation sanitation sanitation sanitation sanitation
techniques) practices practices practices practices
Skill Practice Student 100% Student 80% Student 60% Student 40%
used the used the used the used the
demonstrated demonstrated demonstrated demonstrated
techniques during techniques techniques techniques
performance. performance. performance. performance.
Over-all 100% well-ready Less than 80% Less than 60% Less than 40%
Characteristics and organized. well-ready and well-ready and well-ready and
organized. organized. organized.
Presentation 100% unique and Less than 80% Less than 60% Less than 40%
(uniqueness) properly unique and unique and unique and
presented. properly properly properly
presented. presented. presented.
Level of The The The The
Completion demonstration is demonstration is demonstration is demonstration is
100% completed. less than 80% less than 60% less than 40%
completed. completed. completed.
Time Management Face to Face: Face to Face: Face to Face: Face to Face:
Finished the Finished the Finished the Was not able to
output 10 minutes output 5 minutes output within the finish the product
or more before the before the allotted given time within the given
allotted time. time. At home: time.
At home: At home: Submitted the At home:
Submitted the Submitted the video after the Submitted the
video before the video during the due date video 5 days after
due date due date the due date
LESSON 5 Sequence of Serving Wines with Food
Here are some of the guidelines in the sequence of serving food with wine.
Sequence for serving food and wines where wine ordered at once from appetizer to dessert.
1. Serve appetizer wine first.
2. Serve appetizer dish
3. Clear appetizer cup or plate.
4. Clear appetizer wine glass.
5. Serve main course wine.
6. Serve main course.
7. Clear main course plate.
8. Clear main course wine glass.
9. Serve dessert wine. Set up dessert wine glass if it had not been set up yet and serve
dessert wine.
10. Serve dessert.
11. Clear dessert plate.
12. Clear dessert wine glass

• https://www.etiquettescholar.com/dining_etiquette/wine_etiquette/wine_serving_etiquette/o
rder_of_wine_service.html
ACTIVITY 5.5
• When serving wine you should consider the foods that are being served. Why?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCO
RING RUBRICS

purpose 4

presented 3

TOTAL: 10
LESSON 6 Wines and Food Pairing
https://wine-logic.com/wine-food-pairing/
The general rules in pairing food with wines are:

1. For the color – red wines goes with red or darker meats; white wines goes with white meats.
2. For taste or flavor – strong flavored foods goes with strong, robust, full bodied wines; light flavored
foods goes with light bodied and fruity wines.
There are basic examples of wines and food paring.

1. Sweet
The sweetness in food cancels the “fruit” and/or any residual sugar in wines, making wines
taste drier. Sweet dishes or desserts call for wines of at least the same level of sweetness.
Ex.
Strawberry pie - sauternes dessert wine
2. Salty
Foods that are salty or briny also called the “fruit” in wines. Salty foods call for wine that
are aromatic with high acidity, some sweetness, low tannins and/or intense fruitiness.
Ex.
Fresh oysters in Champagne – Sauvignon Blanc or sparkling wine
3. Tart
Tart foods cancel some of a wine’s fruity flavor. Serve them with lightly sweet, very fruity,
and/or full bodied white wines. In some instances, wine that are tart or crisp will also work well.
Ex.
Lemon fish fillet and a crisp Chardonnay
4. Spicy
Foods that are spicy/hot will also somehow cancel the fruitiness of the wine. Serve these
kinds of foods with lightly sweet, very fruity, low tannin, and/or crisp wines. Avoid wine with higher
alcohol, tannic red, and/or oaky wines.
Ex.
Sea Scallops with Jerk Marinade and Sauvignon Blanc or Gewurztraminer.
5. Rich
Delicately flavored, lighter bodied wine are usually overpowered by rich dishes. Serve
these dishes with full flavored, full bodied, higher acid wines.
Ex.
Braised Lamb Ribs and Cabernet Sauvignon
6. Fish and Game
Fish and game can overpower mildly flavored, medium bodied, dry wines. Serve fish and
games with very fruity, full bodied, high acid, and/or medium sweet wines.
Ex.
Stewed wild duck with Pernod and Baby Spinach with Pinot Noir or Merlot
7. Cheese
Cheese and wine make an excellent classic pairing. Match the ‘weight’ of the cheese to
the wine, or reverse. You may try contrasting a rich, salty cheese with a dessert wine.
Ex.
Gruyer and Dessert Wine or Sherry

• https://www.slideshare.net/Roynilkantha/service-of-wines-amp-matching-wines-with-food
ACTIVITY 5.6
• Create a table providing a list of at least five wines which are available in the grocery/supermarket
in your locality and match a specific food to be pair in the wine listed. Present a picture of listed
wines and specific paired foods to show aesthetically how wines complements with the paired
foods. Explain why they complement each other.
Wines and Food Pairing

WINES FOODS Explanation
Picture Picture
Wine Name Food Name
Picture Picture
Wine Name Food Name
SCORING RUBRICS

purpose 4

presented 3

TOTAL: 10
LESSON 7 Wine Selling Tips
Every waiter must be familiar with the restaurant’s wine list so that he could make the correct and
appropriate wine recommendation to the customer.
1. After knowing the guest’s food order, approach him with the wine list and offer wines that best
compliment his order.
2. In making wine suggestions, offer two recommendations with different price ranges.
3. Suggest wines that will best match the food order, insuring the well balanced blend of food and
wine. The suggested wine must be one that does not overpower the food to be served.
4. Suggest a toast of champagne when the guests are dining for a special celebration like wedding
anniversary, birthday, etc.
Specific Wine Suggestions

Food Wine Suggestions
Appetizer Dry White Champagne and Dry Sherry
Fish or Seafood Dry or Medium-dry White Wine
Beef Hearty Red Wine
Meat Light Red or Full-bodied White Wine
Ham or Pork Dry or Medium Dry White or Rose Wine
Turkey, Duck or Chicken Full-bodied White or Light Red Wine
Game (version, pleasant, wild duck) Hearty Red Wine
Lasagna, Spaghetti, Pizza Hearty Red Wine
Cheese Full-flavored Hearty Red, Sweet White (with Roquefort) Wine
Cheese Mild Semi-sweet Sparkling Wine,
Sweet White Wine or Port Wine
Curry Dishes Dry White, Dry Rose
• https://academy.getbackbar.com/the-basics-wine-and-food-pairing
• http://sedimentality.com/list-of-wine-and-food-pairings/
ACTIVITY 5.7
• Why is it important to suggest the wine you are selling?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

purpose

presented 3

TOTAL: 10
LESSON 8 Bussing and Clearing the Table
https://careertrend.com/how-4423353-bus-tables-.html
1. To maintain the cleanliness of the table, soiled dishes should be immediately removed. Ashtrays
once soiled, even with just one cigarette but should be changed with clean ones following the
procedures.
2. When everyone at the table has finished eating the dish served, remove all the soiled china wares,
flat wares and glasses. Also pick up condiments that are no longer used. But do not clear the water
glass and coffee cups since they should be refilled. Remove them only after the guests have left
the table. Water glass shall be refilled once empty or almost empty.
3. Bus soiled glasses on the right side, make an excuse or ask permission from the guest and say:
“Excuse me sir, may I take your plate now?” or “May I clear the table now?”
4. Remove largest plates first, followed by the smaller ones so that they can be easily stacked. Place
large ones at the center of the tray.
5. Brush the table with a clean, moist side towel whenever necessary. Take care not to spill crumbs
on the lap of the customers. Use a small plate to catch the crumbs.
6. Never bus across the guest. Stay on the right side of the guest unless it is difficult to do so that one
cannot help crossing. In such case, make an excuse and say “Excuse me sir/ma’am”.
7. Do not stack dishes too high as this can cause an accident.
8. Use appropriate trays for bussing – a bar tray for bar items (glasses and bottles) and a rectangular
or oval tray for china wares.
9. Bus bottles and glasses separately from china wares.
10. Avoid overloading trays and bus pans.
11. Never scrape leftovers in front or near the guest. Do ii few steps away from the guest.
12. When bussing, follow the standard procedure – the 3 S’s – SCRAPE, STACK, and SEGREGATE.
• SCRAPE leftover foods and place them in one container.
• STACK together the china wares of the same kinds and sizes.
• SEGREGATE china ware from utensils and leftovers.
 All cutleries in one container
 All china wares in one container
 Leftovers in one container

• https://www.coursehero.com/file/45095924/FBS-3S-in-Bussingdocx/
ACTIVITY 5.8
• In your own opinion why you should follow the standard procedure 3S’s in bussing the table?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

purpose 4

presented 3

TOTAL: 10
LESSON 9 Settlement of Guest Bill
1. Upon accomplishing the order slip, endorse one copy to the cashier. If a manual order taking is
used. If a computerized point of sales is used, the terminal in the cashier’s station already has the
orders posted and the cashier simply generates the bill once she is told that there no more
additional orders.
In a manual method, the cashier shall check completeness of information in the Order Slip and then
sign it to signify that it was verified. Then she will insert the order slip in an Order Slip rack,
corresponding to the applicable table number.
2. If there are no more orders, advice the cashier to close the order. Then the cashier will pull out the
order slip in the rack and prepare the bill. She shall put the bill in a bill folder and hand it over to the
Bill Server for him to present to the guest.
If two checks are used, both pages shall be clipped together to avoid misplacing any page. The
check number must be written on the second check.
3. Upon pick up of the bill, review the figures first before presenting it to the customer.
Check if the following information are clearly indicated in the check:

• Name of guest (if charged to room) and the server, table number, date and number of guests,
items ordered and quantity of orders;
• Whether all items that were served are properly charged;
• Sales tax and service charge (if applied) are added to the bill;
• That no item other than what is served is included in the bill;
• Right check is used – food check for food orders; beverage check for beverage orders
In a table with a group of customers, find out if only one bill or individual bills will be made.
To avoid guest complaints, thoroughly verify all entries in the bill before presenting them to
the guest. Any correction must be authorized and signed by the supervisor.
4. After verifying the accuracy of figures in the order slip, present the bill in a bill folder with the amount
face down. Then he shall give the bill to the host or to the gentleman if the host is not known.
5. If cash is received, count the money in front of the host. Mention the amount received: “Sir, I
received 1000”.
Any shortage should be settled outright before leaving the table. Then the cash is turned over
to the cashier.
6. The cashier, upon receipt of cash shall:
• Count the money in view of the waiter;
• Indicate the amount received as settlement of the bill on the tape receipt attached to the order
slip;
• Encircle the amount and sign near the amount to signify actual receipt of amount indicated;
and
• Give the change (if any) to the waiter and place it in a change tray.
7. The waiter shall give the change to the guest and say: “Your change sir”.
8. If the guest opts to pay by credit card, the waiter shall endorse the card to the cashier for proper
verification. Mention to the customer the card received, “Sir, I received a Citibank master card”.
9. The cashier upon receipt of the credit card, shall
Secure an approval from the credit card company
• Swipe the credit card through the bank credit authorization terminal; and
• Enter the bill amount and wait for bank approval.
If the terminal gives an approval, print the bank sales slip in duplicate and validate the
same in the POS (point of sales). Then put back the bill and validate bank sale slip into the bill
folder.
Hand over the bill to the Bill Server for him to secure the guest’s signature on the bank
sales slip.
If the terminal gives an approval but does not print the bank sales slip imprint a matching
bank charge slip. Then validate the same in the POS. put back the bill and validated bank sales
slip into the bill folder and hand it over to the Bill Server for him to secure the guest’s signature on
the bank sales slip.
Ensure that the following information are on the bank sales slip:
• Name of Cardholder and Credit Card number
• Expiration date of the card
• Total amount of purchase
• Approval number
If the terminal declines the transaction for any reason, the cashier shall advise the Bill
Server who will in turn advise the Outlet Supervisor about the situation. The latter shall tactfully
inform the guest of the disapproval and politely requests for another card.
If the guest decides to pay in cash, refer to procedures for handling of cash payments.
Extra caution should be taken in handling declined cards, insuring that the guest is not
placed in an embarrassing situation. The supervisor should talk to him away from the view of other
guests. He should never say his card is declined or suspended. Just tell him that you have difficulty
getting a clearance from the credit card company. Ask him for any other credit card.
“Sir, I have difficulty obtaining credit approval for your credit card. Do you have any other
card?”
If he has no other card, request for cash payment:
“Do you mind settling the bill in cash instead?”
10. If a guest has a signing privilege (as in membership clubs), check first the status of his account
before allowing him to sign. If his signing privilege is suspended, the manager must discreetly talk
to the guest in private.
Critical issues like suspended cards or signing privilege should be handled only by the
supervisor who may also consult with the manager for a decision on the matter. He/she must talk
to the guest in private ensuring that the conversation is not overheard by the guests.
11. If the customer is registered guest in a hotel and wants to charge the bill to his room, check first if
he is allowed to sign. Some guest accounts are placed on “cash basis” in which case the guest is
not authorized to sign.
If the guest insists, the manager must secure clearance or approval from the
Accounting/Credit office before allowing the guest to sign the charges.

• https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/f-and-b-service-
sop/222-billing-settlement.html
ACTIVITY 5.9
• If you are the waiter, how you will settle the bill of your customer?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

purpose 4

presented 3

TOTAL: 10
LESSON 10 Bidding Goodbye and Thanking the Guests
1. Once the bill is settled, give back the change if any, in a change tray as you say: “Your change
sir/ma’am.”
Never wait for a tip nor suggest it. Neither should you touch the change tray and count any tip until
the guest has left the table.
2. When the guests start to depart from their tables, be alert in bidding them goodbye and thank them
for their patronage. Invite them to come again.
“Thank you sir/ma’am for dining with us. We look forward to your next visit.”
• https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/f-and-b-service-
sop/222-billing-settlement.html
ACTIVITY 5.10
• Give at least 5 statement when thanking the guests.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

purpose 4

presented 3

TOTAL: 10
SYNTHESIS
In the Philippines, there are no wine grapes productions but we do have produced from our local
ingredients. These are the local wines we have: Duhat wine or the Philippine Black Plum wine; Tuba or
Palm wine; Basi or Sugarcane wine; Tapuy or Rice wine; other tropical fruit wines: Strawberry wine; Mango
wine; Guava wine; and Bignay wine.
Wine is an alcoholic beverage that is produced from a partial and/or complete fermentation of the juice
of fresh ripe grapes. Wine is a naturally fermented juice of grapes. But if a wine is produced or fermented
from other source or fruits, the name of the source/fruit must be specified.
Wines are category into still wine/table wine and sparkling wine. Still wine/table wine – a wine without
carbon dioxide. While Sparkling wine – wine that contains carbon dioxide
Factors affecting the quality of wine are: the types of grapes used; the types of soil/location; the
climate; and the skill/knowledge of the wine maker.
Steps in manufacturing still wines are: harvesting; crushing; fermenting; red and rose wine;
cuvaison/vatting; racking/settling; maturing/aging; maturing; aging; filtering/fining/clarifying; and bottling.
Factors to consider in selecting quality wines are: the wine classification; the vintage of the wine;
the price of the wine; the container of the wine; and the cork or stopper.
Wine Tasting Process: 5 basic steps are the following: sight/color; swirl; smell; sip/taste; and savor.
The general rules in pairing food with wines are: for the color – red wines goes with red or darker
meats; white wines goes with white meats. And for taste or flavor – strong flavored foods goes with strong,
robust, full bodied wines; light flavored foods goes with light bodied and fruity wines.
Here are some guide in bussing and clearing the table: 1.To maintain the cleanliness of the table,
soiled dishes should be immediately removed. Ashtrays once soiled, even with just one cigarette but should
be changed with clean ones following the procedures.; 2.When everyone at the table has finished eating
the dish served, remove all the soiled china wares, flat wares and glasses. Also pick up condiments that
are no longer used. But do not clear the water glass and coffee cups since they should be refilled. Remove
them only after the guests have left the table. Water glass shall be refilled once empty or almost empty.;
3.Bus soiled glasses on the right side, make an excuse or ask permission from the guest and say: “Excuse
me sir, may I take your plate now?” or “May I clear the table now?”; and etc.
The following are guide in settlement of guest Bill: 1.Upon accomplishing the order slip, endorse
one copy to the cashier. If a manual order taking is used. If a computerized point of sales is used, the
terminal in the cashier’s station already has the orders posted and the cashier simply generates the bill
once she is told that there no more additional orders.; 2.If there are no more orders, advice the cashier to
close the order. Then the cashier will pull out the order slip in the rack and prepare the bill. She shall put
the bill in a bill folder and hand it over to the Bill Server for him to present to the guest.; and etc.
Bidding goodbye and thanking the guests are the following: 1.Once the bill is settled, give back the
change if any, in a change tray as you say: “Your change sir/ma’am.”; 2.Never wait for a tip nor suggest it.
Neither should you touch the change tray and count any tip until the guest has left the table.; and 3.When
the guests start to depart from their tables, be alert in bidding them goodbye and thank them for their
patronage. Invite them to come again. “Thank you sir/ma’am for dining with us. We look forward to your
next visit.”
ACTIVITY ANSWERS
• Students answer may vary.
POST-TEST
Multiple Choice: Read each item carefully and choose the letter of the correct answer. Write it on the space
provided before the number.
1. A type of champagne aged at least 5 yrs. or more and a vintage date is indicated in the
label.
c. Non-vintage champagne c. sparkling wine
d. Vintage champagne d. table/ still wine
2. It is the name of the variety of the grapes that predominates is the one used in the name
of the wine.
c. Varietal names c. brand names
d. Generic names d. local names
3. Factors to consider in selecting quality wines except:
c. Wine classification c. taste & color of the wine
d. Vintage of the wine d. price of the wine
4. Wine testing and evaluation
c. Sight/color c. smell
d. Swirl d. all of the above
5. It is the part of the tongue that identifies the acid taste
c. Side c. middle
d. Tip d. back
6. The wine looks perfectly clear and pure.
c. Cloudy c. limpid
d. Gras d. watery
7. The proper serving of coffee except:
e. Place coffee in a coffee pot and place a cloth underneath
f. Put the coffee cup on the right side of the guest
g. Pour the coffee on the right side of the guest
h. Fill the cup ¾ full
8. The appropriate temperature when serving red wine
c. 8C – 9C c. 14C – 16C
d. 6C – 9C d. 9C – 10C
9. The 3 S’s when bussing out
c. Scrape, stack, segregate c. stack, separate, strain
d. Scrape, stack, sanitize d. all of the above
10. These are the following information on the bank sales slip except:
c. Expiration date of the card c. total amount of purchase
d. Transaction number d. name of cardholder & credit card number
11. The wine is very high in sugar and usually very smooth in the texture
c. Dry (sec) c. syrupy (liquoreux)
d. Fresh (frais) d. sweet (doux)
12. Manufacturing still wines where fermented must are placed in casks or barrels to let the
lees settled down at the bottom of the casks.
c. Fermenting c. bottling
d. Harvesting d. racking/settling
13. A wine with added alcohol, with 15 - 30% alcohol volume
c. Fortified still wines c. red wine
d. Unfortified still wines d. white wine
14. It is alcoholic beverage made by fermenting fruit juices particularly grape juice.
c. Champagne c. rice wine
d. Wine d. sugarcane wine
15. Wine components
c. Acids c. alcohol
d. Tannins d. all of the above
PRE-TEST/POST-TEST ANSWERS
Multiple Choice:
1. B
2. A
3. C
4. D
5. A
6. C
7. B
8. C
9. A
10. B
11. C
12. D
13. A
14. B
15. D
ASSIGNMENT
Essay: Give your opinion regarding the question or statement below. Write at least 4-5 sentences or more
to support your answer.
1. Write your observation in wine service procedure. Why it is important to follow the procedure in
serving the wine to the guest?
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

4
purpose

presented 3

TOTAL: 10
REFERENCES
• Rojo, Lorenzo G. (2012). Bar and Beverage Service with Mixology, 2ndEdition.Philippines:
Mindshapers Co., Inc.
Chapter 6
BASICS OF COFFEE
OVERVIEW
This chapter discusses an introduction which provides on how the beverage service industry
develops. It is consist of four lesson comprising all the necessary information which the students must know.
These includes definition, history, development of beverage industry in the Philippines and today’s
beverage service industry.
Learning outcomes are enumerated to indicate what the students can learn after reading the
information discusses. Also, pre-test at the beginning of this module was made to know the prior learning
of the students in regards to the subject matter. A supplementary learning resources is included to provide
additional information to the subject matter. Likewise at the end of every lesson is an activity to gauge the
learning of the student. At the last part of this chapter are synthesis which comprises the generalization of
all the lesson from the start to tend. Post-test are also included to know if the student learned after reading
all informations in every lesson. Assignments are provided for student additional task at home. And lastly,
references used in this chapter are properly indicated.
LEARNING OUTCOMES
At the end of the chapter, the student must have:
8. Define the beverage service industry

9. Recognize the history of beverage service industry
10. Recognize the development of beverage industry in the Philippines
11. Compare the types of today’s beverage service establishment
PRE-TEST
Multiple Choice: Read each item carefully and choose the letter of the correct answer.
1. It is a widely consumed non-alcoholic beverage prepared from the roasted seeds.

a. Coffee c. Americano
b. Espresso d. all of the above
2. A primary taste characterized by the solution of caffeine, quinine and certain alkaloids
a. Acidity c. bitterness
b. Sweetness d. saltiness
3. This aroma is reminiscent of the odor and taste of fruit
a. Floral c. herbal
b. Fruity/citrus d. earthy
4. It is where the Boston Tea Party made drinking coffee a patriotic duty in America.
a. 1773 c. 1812
b. 1727 d. 1886
5. The discovery of coffee was credited to:
a. Khair Beg c. Kaldi
b. Captain John Smith d. Johann Sevastian Bach
6. It is where the former wholesale grocer Joel Cheek names his popular coffee blend
“Maxwell House”, after the hotel in Nashville, TN where it was served.
a. 1812 c. 1990
b. 1886 d. 1979
7. The different Coffee Bean Roasts
a. Dark roasts c. light roasts
b. Medium roasts d. all of the above
8. It is a type of roast where the surface of the bean is dry with no oils present and flavor is
light-bodied.
a. Cinnamon roast c. city roast
b. Breakfast roast d. American roast
9. Tools in preparing espresso where is to pack the grounds evenly for a quality shot.
a. Espresso machine c. tamper
b. Filter d. pitcher
10. The basic taste descriptor refers to an excessively sharp, biting and unpleasant flavor.
a. Sourness c. acidity
b. Bitterness d. saltiness
11. Proper use of espresso machine except:
a. Freshly roasted whole-bean coffee must be used
b. Check steaming wand and air out after steaming the milk
c. Quality of water must be checked from time to time
d. Check quality of coffee grind from the grinder
12. It is a type of pot used for brewing coffee by continually cycling the boiling or nearly
boiling brew through the grounds using gravity until the required strength is reached.
a. Auto drip c. coffee percolator
b. French press d. espresso machine
13. Important factor in brewing coffee using the right roast of coffee for particular type of
drink and preference
a. The coffee beans c. the right temperature of brewing the coffee
b. The roast d. the right grind of coffee
14. Variety of coffee that used for kapeng barako
a. Coffee Arabica c. Coffea esliaca
b. Coffea liberica d. Coffee Robusta
15. It is the Country’s high-grown beans, particularly those grown on the southern volcanic
slopes, are among the world’s best
a. India c. Brazil
b. Guatemala d. Ethiopia
LEARNING MAP
DEFINITIONS OF KEY TERMS/ CONCEPTS OR UNLACKING OF DIFFICULTIES
Animal-like – this odor descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma
like musk but has the characteristic odor of wet fur, sweet, leather, hides or urine
Arabica coffee - is considered to have a better flavor than robusta.
Ashy – the odor descriptor is similar to that of an ashtray, the odor of smoker’s finger or the smell one gets
when cleaning out the fireplace. It is not used as a negative attribute.
Astringency – this attribute is characteristic of an after-taste sensation consistent with a dry feeling in the
mouth, undesirable in coffee.
Burnt/Smokey – this odor and flavor descriptor is similar to that found in burnt food. The odor is associated
with smoke produce when burning wood.
Caramel – the aroma descriptor is reminiscent of the odor and flavor produced when caramelizing sugar
without burning it. Tasters should be cautioned not to use this attribute to describe a burning note.
Cereal/Malty/Toast-like – this descriptor includes aromas characteristic of cereal, malt and toast.
Chemical/Medicinal – this descriptor is reminiscent of chemicals, medicines and the smell of hospital. This
term is used to describe coffee having aromas such as chemical residues or highly aromatic coffee
which produce large amounts of volatiles.
Chocolate-like – this aroma descriptor is reminiscent of the aroma and flavor of cocoa powder and chocolate
(including dark chocolate and milk chocolate).
Cofee - is widely consumed non-alcoholic beverage prepared from the roasted seeds commonly called the
beans of the coffee plant.
Coffea liberica – in the Philippines it is the variety used for kapeng barako.
Coffea esliaca - Believed to be indigenous to Liberia and southern Sudan.
Earthy – the characteristic odor of fresh earth, wet soil or humus. Sometimes associated with molds and
reminiscent of raw potato flavor, considered as an undesirable flavor when perceived in coffee.
Floral – this aroma descriptor is similar to the fragrance of flowers. It is associated with the slight scent of
different types of flowers including honeysuckle, jasmine, dandelion and nettles.
French Roast – also known as “Dark Roast” French Roast beans are often used to make espresso.
Fruity/Citrus – this aroma is reminiscent of the odor and taste of fruit. The natural aroma of berries is highly
associated with this attribute. The perception of high acidity in some coffee is correlated with the
citrus characteristic.
Grassy/Green/Herbal – this aroma descriptor includes three terms which are associated with odors
reminiscent of a freshly mowed lawn, fresh green grass or herbs, green foliage, green beans or
unripe fruit.
Nutty – this aroma is reminiscent of the odor and flavor of fresh nuts (distinct from rancid nuts) and not of
bitter almonds.
Rancid/Rotten – the aroma descriptor includes two terms which are associated with odors reminiscent of
deterioration and oxidation of several products. Rancid as the main indicator of fat oxidation mainly
refers to rancid nuts.
Rubber-like – this odor descriptor is characteristic of the smell of hot tires, rubber bands and rubber
stoppers. It is not considered a negative attribute but has a strong note characteristic recognizable
in some coffee.
Spicy – this aroma descriptor is typical of the odor of sweet spices such as cloves, cinnamon and allspice.
Tasters are cautioned not to use this term to describe the aroma of savory spices such as pepper,
oregano and Indian spices.
Tobacco – this aroma descriptor is reminiscent of the odor and taste of tobacco but should not be used for
burnt tobacco.
Winey – this term is used to describe the combined sensation of smell, taste and mouth feel experiences
when drinking wine. It is generally perceived when a strong acidic or fruity note is found.
Woody – this aroma descriptor is reminiscent of the smell of dry wood, an oak barrel, dead wood or
cardboard paper.
CHAPTER 6 BASICS OF COFFEE

INTRODUCTION
LESSON 1 Definition
Coffee is widely consumed non-alcoholic beverage prepared from the roasted seeds commonly
called the beans of the coffee plant.
LESSON 2 History
The history of coffee can be traced at least as early as the 9th century, when it appeared in the
highlands of Ethiopia.
• (circa A.D. 800) Goats will eat anything.
Discovery of coffee was credited to Kaldi, the legendary Ethiopian goatherd. Kaldi noticed
his herd dancing from one coffee shrub to another, gazing n the cherry-red berries containing the
beans. He copped few for himself and was soon frolicking with his flock.
• Witnessing Kaldi’s goatly gambol, a monk plucked berries for his brothers. The night they were
uncannily alert to divine inspiration.
• History tells us other Africans of the same era fueled up on protein-rich coffee-and-animal-fat balls
– primitive Power Bars – and unwound with wine made from coffee-berry pulp.
• From Ethiopia, it spread to Egypt and Yemen, and by the fifteenth century had reached Persia,
Turkey, and northern African.
ESCAPE FROM ARABIA

(Circa 1000 to 1600) Coffee, as we know it kicked off in Arabia, where roasted beans were first
brewed around A.D. 1000.
• Arab traders brought coffee back to their homeland and cultivated the plant for the first time on
plantations. They also began to boil the beans, creating a drink they call “qahwa” (literally, that
which prevents sleep).
• By the 13th century Muslims were drinking coffee religiously. The “bean broth” drove dervishes into
orbit kept worshippers awake, and splashed over into secular life. And wherever Islam went, coffee
went too: North Africa, the eastern Mediterranean, and India.
• 1453: Coffee is introduced to Constantinople by Ottoman Turks. The world’s first coffee shop, Kiva
Han, opened there in 1475.
• 1511: Khair Beg, the corrupt governor of Mecca, tried to ban coffee for fear that its influence might
foster opposition to his rule.
• Arabia made export beans infertile by parching or boiling, and it is said that no coffee seed sprouted
outside Africa or Arabia until the 1600s – until Baba Budan. As tradition has it, this Indian pilgrim-
cum-smuggler left Mecca with fertile seeds strapped to his belly. Baba’s bean bore fruit and initiated
an agricultural expansion that soon reached Europe’s colonies.
• 1600-1607: Captain John Smith helped to found the colony of Virginia at Jamestown. It’s believed
that he introduced coffee to North America.
• From the Muslim world, coffee spread to Italy, according to historical sources.
EUROPE CATCHES THE BUZZ (1615 to 1700)

• The thriving trade between Venice and the Muslims of North Africa, Egypt, and the Middle East
brought many African goods, including coffee, to this port. Merchants introduced coffee to the
wealthy in Venice, charging them heavily for it, and introducing it to Europe.
• Coffee became more widely accepted after it was deemed an acceptable Christian beverage by
Pope Clement VIII in 1600 despite appeals to ban the Muslim drink.
• 1642: The first European coffee house opened in Italy.
• 1652: First coffeehouse opened in England.
• It was introduced in France in 1657, and in Austria and Poland following the Battle of Vienna, when
coffee was captured from supplies of the defeated Turks.
• 1668: Coffee replaced beer as New York City’s favorite breakfast drink.
• 1690: The Dutch were the first to import large-scale into Europe, and eventually smuggled
seedlings into Europe in 1690, defying the Arabs prohibition on exporting the plants or unroasted
seeds.
• The Dutch later grew the crop in Java and Ceylon. Through the efforts of British East India
Company, it became popular in England as well.
COFFEE BLOOMS IN BRAZIL (Circa 1727 to 1800)

• 1727: Brazil’s government wanted a cut of the coffee market, but first, they needed an agent to
smuggle seeds from a coffee country. Enter Lt. Col. Francisco de Melo Palheta, the James Bond
of beans.
Colonel Palheta was dispatched to French Guiana, ostensibly to mediate a border dispute.
Eschewing the fortress like coffee farms, suave Palheta chose a path of less resistance – the
governor’s wife. The plan paid off. At a state farewell dinner she presented him a sly token of
affection: a bouquet spiked with seedlings.
From these scant shoots sprouted the world’s greatest coffee empire. By 1800 Brazil’s
monster harvests would turn coffee from an elite indulgence to an everyday elixir, a drink for the
people.
• 1732: Johann Sevastian Bach composed his Kaffee-Kantate. Partly an ode to coffee and partly a
stab at the movement in Germany to prevent women from drinking coffee (it was thought to make
them sterile), the cantata include the aria, “Ah! How sweet coffee tastes! Lovelier than a thousand
kisses, sweeter far than muscatel wine! I must have my coffee.”
• 1773: The Boston Tea Party made drinking coffee a patriotic duty in America.
• 1775: Prussia’s Frederick the Great tries to block imports of green coffee, as Prussia’s wealth was
drained. Public outcry changed his mind.
• 1812: After the war of 1812, in which Britain had temporarily cut off access to tea imports, the
American’s taste for coffee grew during the War together with the add advancements of brewing
technology secured the position of coffee as an everyday commodity in the United States.
• 1886: Former wholesale grocer Joel Cheek names his popular coffee blend ‘’Maxwell House,’’ after
the hotel in Nashville, TN where it was served.
• Early 1900s: In Germany, afternoon coffee became a standard occasion. The derogatory term
‘’KaffeeKlatsch’’ was coined to describe women’s gossip at these affairs. Since broadened to mean
relaxed conversation in general.
• 1990: Hills Bros. began packing roast coffee in vacuum tins, spelling the end of the ubiquitous local
roasting shops and coffee mills.
• 1901: The first soluble ‘’instant’’ coffee was invented by Japanese-American chemist Satori Kato
of Chicago.
• 1907: In less than a century, Brazil accounted of 97% of the world’s harvest
• 1920: Prohibition went into effect in United States. Coffee sales boomed.
• 1938: Having been asked by Brazil to help find a solution to their coffee surpluse, Nestle company
invented freeze-dried coffee. Nestle developed Nescafe and introduces it in Switzerland.
• 1940: The US imported 70 percent of the world coffee crop.
• 1942: During W.W.II, American soldiers were issued with instant Maxwell House coffee in their
ration kits. Back home, widespread hoarding led to coffee rationing.
• 1946: In Italy, Achilles Gaggia perfected his espresso machine. Cappuccino was named for the
resemblance of its color to the robes of the monks of the Cappuccino order.
• 1969: One week before Woodstock, the Manson Family murdered coffee heiress Abigail Folger as
she visited with friend Sharon Tate in the home of filmmaker Roman Polanski.
• 1971: Starbucks opened its first store in Seattle’s Pike Place public market, creating a frenzy over
fresh-roasted whole bean coffee.
• 1979: Mr. Cappuccino opened for business!
• Today, coffee is one of the popular beverages worldwide, its volume amounting to about a third of
that of tap water in North America and Europe.
LESSON 3 Coffee Countries
• BEAN BELT: From humble origins in Africa, coffee cultivation wandered east and west, eventually
forming a belt roughly bounded by the Tropics of Cancer and Capricorn.
• Growing regions typically offer moderate sunshine and rain, steady temperatures around 70 ̊F
(20 ̊C), and rich porous soil. In return, the delicate tree yields beans that were an economic
mainstay for dozens of countries and about 25 million people – and, among natural commodities,
have a monetary value surpassed only by oil. Of the two main coffee trees, arabicas begot the
better beans – and about 70 percent of the harvest. The harsher beans of the hardier robusta tree
account for about 30 percent.
Top Ten Coffee-Producing Countries

(Based on the number of 132-pound [60-kilogram] bags produced during the 1997-98 crop year,
according to the U.S. National Coffee Assosiation.)
1. Brazil. Today Brazil is responsible for about a third of all coffee production, making it by far the
heavyweight champion of the coffee-producing world. Notable Beans: Bahia, Bourbon Santos
2. Columbia. Columbia’s coffee grows in the moist, temperate foothills of the Andes, where the
combination of high altitude and moist climate makes for an especially mild crop. Notable Beans:
Medellin, Supremo, Bogota.
3. Indonesia. Top-grade arabicas are still produced on Java as well as on Sumatra, Sulawesi, and
Flores, but the Indonesian archipelago is the most notable as the world’s largest producer or
Robusta beans. Notable Beans: Java, Sumatra, Sulawesi (Celebes).
4. Vietnam. Notable Beans: Vietnam specializes in Robusta production.
5. Mexico. Mexico is the largest source of U.S. coffee imports. Notable Beans: Altura, Liquidambar
MS, Pluma Coixtepec.
6. Ethiopia. The natural home of the Arabica tree and the setting for most coffee’s origin legends,
Ethiopia is Africa’s top Arabica exporter and leads the continent in domestic consumption. About
12 million Ethiopians make their living from coffee, whose name is said to be a derivation of “Kaffa,”
the name of an Ethiopian province. Notable Beans: Harrar, Sidamo, Yirgacheffe.
7. India. According to legend, India is the birthplace of coffee cultivation east of Arabia. Notable
Beans: Mysore, Monsooned Malabar
8. Guatemala. Today the country’s high-grown beans, particularly those grown on the southern
volcanic slopes, are among the world’s best. Notable Beans: Atitlan, Huehuetenango
9. Cote d’Ivoire. Notable Beans: Cote d’Ivoire specializes in robusta production
10. Uganda. Notable Beans: Bugisu
LESSON 4 Coffee Varietals
4.1 Coffee Arabica. Arabica coffee is considered to have a better flavor than robusta. For this reason,
about three fourths of coffee cultivated worldwide is of the Arabica variety.
1. Most Arabica coffee beans originated from either Latin America, East Africa/Arabia, Or
Asia/Pacific.
4.2 Coffee Robusta – compared to Arabica, robusta tend to be bitter and with less flavor.
1. However, robusta coffee is less susceptible to disease than Arabica, and can be cultivated in
environments where Arabica will not thrive.
2. Robusta also contains about 40-50% more caffeine than Arabica. For this reason it is used as an
inexpensive substitute for Arabica in many commercial coffee blends.
3. Good quality robustas are used in some espresso blends to provide a better foam head, and to
lower the ingredient cost.
4.3 Coffea liberica – in the Philippines it is the variety used for kapeng barako.
4.4 Coffea esliaca

1. Believed to be indigenous to Liberia and southern Sudan.
4.5 Arabica varietals

1. Colombian. Today Maragogype, Catura, Typica and Bourbon cultivars are grown. When Colombian
coffee if freshly roasted, it has a bright acidity is heavy in body and is intensely aromatic. Colombia
accounts for about 12% of the coffee market (by value) in the world, second only to Brazil.
2. Colombian Milds – includes coffees from Colombia, Kenya, and Tanzania, all of which are washed
arabics.
3. Costa Rican Tarrazu – from the San Marcos de Tarrazu valley in the highlands outside of San
Jose.
4. Ethiopian Harar – from the region of Harar, Ethiopia. Known for its complex, fruity flavors that
resembles a dry red wine.
5. Ethiopian Sidamo from the Sidamo (now Oromia) region of Ethiopia as well. All three are
trademarked names with the rights owned by Ethiopia.
6. Ethiopian Yirgacheffe – from the area of the town of Yirga Cheffe in the Sidamo (now Oromia)
region of Ethiopia. All three are trademarked names with the rights owned by Ethiopia.
7. Guatemala Huehuetenango – g rown at over 5,000 feet in the northern region, one of the most
remote growing regions in Guatemela.
8. Hawaiian Kona – g rown on the slopes of Hualalai on the Kona District on the Big Island of Hawaii.
Coffee was first introduced to the Islands by Chief Boki, the Governor of Oahu, In 1825.
9. Sumatra Mandheling and and Sumatra Lintong – M andheling is named after the similarly spelt
Mandailing Batak ethnic group located in North Sumatra, Indonesia. The name is the result of a
misunderstanding by the first foreign purchaser of the variety, and no coffee is actually produced
in the ‘’Mandailing Region’’. Lintong of the other hand, is named after the Lintong district, also
located in North Sumatra.
10. Sulawesi Toraja, Kalossi – grown at high altitudes on the Island of Sulawesi (formerly Celebes) in
the middle of the Malay archipelago Indonesia. Celebes exhibits a rich, full body, well-balanced
acidity (slightly more than Sumatra) and is multi-dimensional in character. It has dark chocolate
and ripe fruits under stones. It is an excellent for darker roasting. Because of its semi-dry
processing, it may roast a bit unevenly.
11. Tanzania Peaberry – grown on Mount Kilimanjaro in Tanzania. “Peaberry” means that the beans
come from a cherry (coffee fruit) instead of the usual two. Peaberries are naturally occurring and
account for approximately 10% on any crop.
12. Uganda – although it mostly produces robusta coffee, there is a quality Arabica blend grown as
Bugishu.
4.6 Robusta varietals

1. Whilst not separate varieties of bean, unusual and very expensive robustas are the Indonesian
Kopi Luwak and the Philippine Kape Alamid. The beans are collected from the droppings of the
Common Palm Civet, whose digestive processes give it a distinctive flavor.
LESSON 5 The Different Coffee Bean Roasts
5.1 Dark Roasts (14 minutes)

1. The darkest roasts such as Italian Roast are also known as “Heavy Roast” with beans roasted
nearly to jet black giving a smoky well roasted taste which masks the natural flavors of the coffee
bean.
5.2 Medium Dark Roasts (12 to 13 minutes)

1. Medium dark roast is when the beans roasted for a long time at a high temperature enough to bring
the natural oil of the coffee to the surface.
2. Some examples of medium dark roasts are:
• French Roast – also known as “Dark Roast” French Roast beans are often used to make
espresso.
• Continental Roast – slightly lighter than French Roast but with spicy body.
• Viennese Roast – roasted a little longer than regular American roast and has rich chocolaty
body/flavor.
• Full City Roast – even darker than City roast.
5.3 Medium Roasts (9 to 11 minutes)

1. Medium roasts balance body with flavor.
2. Some examples of medium roasts are:
• Breakfast Roast – a bit sweeter than a light roast.
• American Roast – not as dark as any of the European roasts but has a good aroma.
• City Roast – it is darker than the standard American roast.
5.4 Light Roasts (7 minutes)

1. A light roast gives a very subtle light bodied flavor.
2. Some examples of light roasts are:
• New England Roast
• Half City Roast
• Cinnamon Roast – where the surface of the bean is dry with no oils present and flavor is light-
bodied.
LESSON 6 Important Factors in Brewing Coffee
Here are some of the factors to be considered in order to produce the right brew of coffee.
1. The coffee beans – to produce good quality brewed coffee, we need good quality freshly roasted
beans.
2. The roast – using the right roast of coffee for a particular type of drink and preference.
3. Right grind of coffee – using the right grind or coarseness of coffee bean on a particular coffee
maker to be used will produce the right quality coffee brew.
4. Right amount of coffee – 2 level of teaspoon of ground coffee per 6 ounce cup.
5. Equipment – use clean and properly maintained and well-functioning equipment.
6. Water – use fresh water or treated water, don’t use distilled water, it will produce coffee that tastes
flat.
7. The right temperature of brewing the coffee – coffee should be brewed 195 to 205 degrees
Fahrenheit or below the boiling point. Water should not be in boiling point for it may affect the quality
or taste of coffee and coffee cannot be drunk immediately thereby losing of its flavor while waiting
to cool it down.
8. Coffee must be served fresh – brewed coffee starts to evaporate immediately and start to lose
some of its flavor after brewing and noticeable loss of flavor after 20 min. in hot plate.
LESSON 7 Coffee Makers
Espresso Machine Turkish Ibrik Moka/stovetop French press
Auto Drip Coffee Percolator Coffee Siphon Neapolitan Drip
Vietnamese Coffee Drip
LESSON 8 Proper Use of Espresso Machine
The following must be considered to prepare the quality of espresso:

1. Freshly roasted whole-bean coffee must be used.
2. Quality of water must be checked from time to time.
3. Temperature and pressure of machine must be constantly checked; 8-9 bars
4. To have the right quantity and quality of espresso, extraction time should be; 20-25 second, 18-21
counts.
5. Check steaming wand and air out before steaming the milk.
6. Check water temperature
7. Check quality of coffee grind from the grinder
8. Always make sure you have a clean filter basket
9. Tamp the coffee with enough pressure to have the correct extraction and quality of espresso.
After 20-25 seconds you must be able to have:

1. 1 ½ oz. espresso
2. If less than 1 ½ oz. is produced, repeat the extraction and do the following:
• Use a lighter tamp
• Use a coarse ground
3. If more than 1 ½ oz. is produced, also repeat the extraction and do the following:
• Use a firmer tamp
• Use more coffee
• Use finger ground
After 20-25 second you must be able to have:

1. Smooth Crema
2. If little or no crema or crema w/ large bubbles, repeat the extraction and do the following:
• Use more coffee
• Use firmer tamp
• Use finger ground
3. If thin or thin and dark brown crema, repeat the extraction also and do the following:
• Use more coffee
• Use a lighter tamp
• Use a coarser ground
LESSON 9 Milk Steaming/Foaming guide
Steps
1. Use a child pitcher in steaming the milk.
2. Hold the stainless steel pitcher, approximately up to 1/3 full with cold milk
3. Air out the steam to remove the water from the steam wand/nozzle.
4. Submerge steam wand/nozzle and hen open the steam. Nozzle shouldn’t ¼ inch below the level
of the milk.
5. Open the steam valve to its full capacity.
6. Rise the pitcher to submerge the nozzle ½ below the level of the milk to have the right quantity and
consistency of foam.
LESSON 10 Espresso Concoctions
Espresso
Espresso + dollop of foam = Macchiato
Espresso + hot water = Americano
Espresso + foamed milk + steamed milk = Cappuccino
Espresso + steamed milk = Café Latte
Espresso + chocolate syrup + steamed milk = Café Mocha
Espresso + whipped cream = Espresso con Pana
Espresso + steamed milk = Flat white
Espresso + Steamed half and half + Steamed milk = Café Breve
LESSON 11 Tools in Preparing Espresso and Espresso Concoctions
Espresso Machine Filter Tamper
Pitcher Thermometer
LESSON 12 Vocabulary of Tasting Terms

12.1 Aromas
1. Animal-like – this odor descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant
aroma like musk but has the characteristic odor of wet fur, sweet, leather, hides or urine. It is not
necessarily considered as a negative attribute but is generally used to describe strong notes.
2. Ashy – the odor descriptor is similar to that of an ashtray, the odor of smoker’s finger or the smell
one gets when cleaning out the fireplace. It is not used as a negative attribute. Generally speaking
this descriptor is used by the tasters to indicate the degree of roast.
3. Burnt/Smokey – this odor and flavor descriptor is similar to that found in burnt food. The odor is
associated with smoke produce when burning wood. This descriptor is frequently used to indicate
the degree of roast commonly found by tasters in dark-roasted coffee.
4. Chemical/Medicinal – this descriptor is reminiscent of chemicals, medicines and the smell of
hospital. This term is used to describe coffee having aromas such as chemical residues or highly
aromatic coffee which produce large amounts of volatiles.
5. Chocolate-like – this aroma descriptor is reminiscent of the aroma and flavor of cocoa powder and
chocolate (including dark chocolate and milk chocolate). It is an aroma that sometimes referred to
as sweet.
6. Caramel – the aroma descriptor is reminiscent of the odor and flavor produced when caramelizing
sugar without burning it. Tasters should be cautioned not to use this attribute to describe a burning
note.
7. Cereal/Malty/Toast-like – this descriptor includes aromas characteristic of cereal, malt and toast. It
includes scents such as the aroma and flavor of uncooked or roasted grain (including roasted corn,
barley or wheat), malt extract and the aroma and flavor of freshly baked bread and freshly made
toast. This descriptor has a common denominator, a grain-type aroma. The aromas in this
descriptor are grouped together since tasters used these terms interchangeably when evaluating
standards of each one.
8. Earthy – the characteristic odor of fresh earth, wet soil or humus. Sometimes associated with molds
and reminiscent of raw potato flavor, considered as an undesirable flavor when perceived in coffee.
9. Floral – this aroma descriptor is similar to the fragrance of flowers. It is associated with the slight
scent of different types of flowers including honeysuckle, jasmine, dandelion and nettles. It is mainly
found when an intense fruity or green aroma is perceived but rarely found having a high intensity
by itself.
10. Fruity/Citrus – this aroma is reminiscent of the odor and taste of fruit. The natural aroma of berries
is highly associated with this attribute. The perception of high acidity in some coffee is correlated
with the citrus characteristic. Tasters should be cautioned not use this attribute to describe the
aroma of unripe or overripe fruit.
11. Grassy/Green/Herbal – this aroma descriptor includes three terms which are associated with odors
reminiscent of a freshly mowed lawn, fresh green grass or herbs, green foliage, green beans or
unripe fruit.
12. Nutty – this aroma is reminiscent of the odor and flavor of fresh nuts (distinct from rancid nuts) and
not of bitter almonds.
13. Rancid/Rotten – the aroma descriptor includes two terms which are associated with odors
reminiscent of deterioration and oxidation of several products. Rancid as the main indicator of fat
oxidation mainly refers to rancid nuts. Rotten is used as an indicator of deteriorated vegetables or
non-oily products. Tasters should be cautioned not to apply these descriptors to coffee that have
strong notes but no signs of deterioration.
14. Rubber-like – this odor descriptor is characteristic of the smell of hot tires, rubber bands and rubber
stoppers. It is not considered a negative attribute but has a strong note characteristic recognizable
in some coffee.
15. Spicy – this aroma descriptor is typical of the odor of sweet spices such as cloves, cinnamon and
allspice. Tasters are cautioned not to use this term to describe the aroma of savory spices such as
pepper, oregano and Indian spices.
16. Tobacco – this aroma descriptor is reminiscent of the odor and taste of tobacco but should not be
used for burnt tobacco.
17. Winey – this term is used to describe the combined sensation of smell, taste and mouth feel
experiences when drinking wine. It is generally perceived when a strong acidic or fruity note is
found. Tasters should be cautioned not to apply this term to a sour or fermented flavor.
18. Woody – this aroma descriptor is reminiscent of the smell of dry wood, an oak barrel, dead wood
or cardboard paper.
12.2 Taste
1. Acidity – a basic taste characterized by the solution of an organic acid. A desirable, sharp and
pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.
2. Bitterness – a primary taste characterized by the solution of caffeine, quinine and certain alkaloids.
This taste is considered desirable up to a certain level and is affected by the degree of roast brewing
procedures.
3. Sweetness – this is a basic taste descriptor characterized by solutions of sucrose or fructose which
are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is
generally used for describing coffee which are free from off-flavors.
4. Saltiness – a primary taste characterized by a solution of sodium chloride or other salt.
5. Sourness – this basic taste descriptor refers to an excessively sharp, biting and unpleasant flavor
(such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee.
Tasters should be cautious not to confuse this term with acidity which is generally considered a
pleasant and desirable taste in coffee.
12.3 Mouth Feel

1. Body – this attribute descriptor is used to describe the physical properties of the beverage. A strong
but pleasant full mouth characteristic as opposed to being thin.
2. Astringency – this attribute is characteristic of an after-taste sensation consistent with a dry feeling
in the mouth, undesirable in coffee.

•
ACTIVITY 6.0
• Write the use and description of tools in preparing Espresso and Espresso Concotions.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
ACTIVITY 6.1
• List at least 5 examples of coffee variety.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

purpose 4
presented 3

TOTAL: 10
SYNTHESIS
Coffee is widely consumed non-alcoholic beverage prepared from the roasted seeds commonly
called the beans of the coffee plant.
The history of coffee can be traced at least as early as the 9th century, when it appeared in the
highlands of Ethiopia. (Circa 1000 to 1600) Coffee, as we know it kicked off in Arabia, where roasted beans
were first brewed around A.D. 1000. The thriving trade between Venice and the Muslims of North Africa,
Egypt, and the Middle East brought many African goods, including coffee, to this port. Merchants introduced
coffee to the wealthy in Venice, charging them heavily for it, and introducing it to Europe. In 1727: Brazil’s
government wanted a cut of the coffee market, but first, they needed an agent to smuggle seeds from a
coffee country. Enter Lt. Col. Francisco de Melo Palheta, the James Bond of beans. Today, coffee is one
of the popular beverages worldwide, its volume amounting to about a third of that of tap water in North
America and Europe.
The following are the coffee varietals: Coffee Arabica; Coffee Robusta; Coffee liberica; and Coffee
esliaca.
Here are some of the factors to be considered in order to produce the right brew of coffee. 1.The
coffee beans – to produce good quality brewed coffee, we need good quality freshly roasted beans. 2.The
roast – using the right roast of coffee for a particular type of drink and preference. 3.Right grind of coffee –
using the right grind or coarseness of coffee bean on a particular coffee maker to be used will produce the
right quality coffee brew. 4.Right amount of coffee – 2 level of teaspoon of ground coffee per 6 ounce cup.
5.Equipment – use clean and properly maintained and well-functioning equipment. 6.Water – use fresh
water or treated water, don’t use distilled water, it will produce coffee that tastes flat. 7.The right temperature
of brewing the coffee – coffee should be brewed 195 to 205 degrees Fahrenheit or below the boiling point.
Water should not be in boiling point for it may affect the quality or taste of coffee and coffee cannot be drunk
immediately thereby losing of its flavor while waiting to cool it down. And 8.Coffee must be served fresh –
brewed coffee starts to evaporate immediately and start to lose some of its flavor after brewing and
noticeable loss of flavor after 20 min. in hot plate.
The following must be considered to prepare the quality of espresso: 1.Freshly roasted whole-bean
coffee must be used. 2.Quality of water must be checked from time to time. 3.Temperature and pressure
of machine must be constantly checked; 8-9 bars. 4.To have the right quantity and quality of espresso,
extraction time should be; 20-25 second, 18-21 counts. 5.Check steaming wand and air out before steaming
the milk. 6.Check water temperature. 7.Check quality of coffee grind from the grinder. 8.Always make sure
you have a clean filter basket. And 9.Tamp the coffee with enough pressure to have the correct extraction
and quality of espresso.
Steps Milk Steaming/Foaming guide: 1.Use a child pitcher in steaming the milk. 2.Hold the stainless
steel pitcher, approximately up to 1/3 full with cold milk. 3.Air out the steam to remove the water from the
steam wand/nozzle. 4.Submerge steam wand/nozzle and hen open the steam. Nozzle shouldn’t ¼ inch
below the level of the milk. 5.Open the steam valve to its full capacity. 6.Rise the pitcher to submerge the
nozzle ½ below the level of the milk to have the right quantity and consistency of foam.
ACTIVITY ANSWERS
• Students answer may vary.
POST-TEST
Multiple Choice: Read each item carefully and choose the letter of the correct answer. Write it on the space
provided before the number.
1. It is a widely consumed non-alcoholic beverage prepared from the roasted seeds.

c. Coffee c. Americano
d. Espresso d. all of the above
2. A primary taste characterized by the solution of caffeine, quinine and certain alkaloids
c. Acidity c. bitterness
d. Sweetness d. saltiness
3. This aroma is reminiscent of the odor and taste of fruit
c. Floral c. herbal
d. Fruity/citrus d. earthy
4. It is where the Boston Tea Party made drinking coffee a patriotic duty in America.
c. 1773 c. 1812
d. 1727 d. 1886
5. The discovery of coffee was credited to:
c. Khair Beg c. Kaldi
d. Captain John Smith d. Johann Sevastian Bach
6. It is where the former wholesale grocer Joel Cheek names his popular coffee blend
“Maxwell House”, after the hotel in Nashville, TN where it was served.
c. 1812 c. 1990
d. 1886 d. 1979
7. The different Coffee Bean Roasts
c. Dark roasts c. light roasts
d. Medium roasts d. all of the above
8. It is a type of roast where the surface of the bean is dry with no oils present and flavor is
light-bodied.
c. Cinnamon roast c. city roast
d. Breakfast roast d. American roast
9. Tools in preparing espresso where is to pack the grounds evenly for a quality shot.
c. Espresso machine c. tamper
d. Filter d. pitcher
10. The basic taste descriptor refers to an excessively sharp, biting and unpleasant flavor.
c. Sourness c. acidity
d. Bitterness d. saltiness
11. Proper use of espresso machine except:
e. Freshly roasted whole-bean coffee must be used
f. Check steaming wand and air out after steaming the milk
g. Quality of water must be checked from time to time
h. Check quality of coffee grind from the grinder
12. It is a type of pot used for brewing coffee by continually cycling the boiling or nearly
boiling brew through the grounds using gravity until the required strength is reached.
c. Auto drip c. coffee percolator
d. French press d. espresso machine
13. Important factor in brewing coffee using the right roast of coffee for particular type of
drink and preference
c. The coffee beans c. the right temperature of brewing the coffee
d. The roast d. the right grind of coffee
14. Variety of coffee that used for kapeng barako
c. Coffee Arabica c. Coffea esliaca
d. Coffea liberica d. Coffee Robusta
15. It is the Country’s high-grown beans, particularly those grown on the southern volcanic
slopes, are among the world’s best
c. India c. Brazil
d. Guatemala d. Ethiopia
PRE-TEST/POST-TEST ANSWERS
Multiple Choice:
1. A
2. C
3. B
4. A
5. C
6. B
7. D
8. A
9. C
10. A
11. B
12. C
13. B
14. B
15. C
ASSIGNMENT
• Watch the video on how to make espresso. Give your statement about the video.
____________________________________________________________________________________
____________________________________________________________________________________
____________________________________________________________________________________
SCORING RUBRICS

purpose

3
presented

TOTAL: 10
REFERENCES
• Rojo, Lorenzo G. (2012). Bar and Beverage Service with Mixology, 2ndEdition.Philippines:
Mindshapers Co., Inc.

LM in FT 312 FINAL

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Chapter 5

At the end of the chapter, the student must have:

Basi or Sugarcane wine – it is a wine made from fermented sugarcane juice.

CHAPTER 5 WINE SERVICE

Lesson 1.1 Introduction

5. Other tropical fruit wines:

Lesson 1.2 Definition

Lesson 1.3 History

Still wine/table wine – a wine without carbon dioxide.

Sparkling wine – wine that contains carbon dioxide

Methods of Producing Sparkling

They are classified by their color as follows:

Aromatic wines maybe served in the following manner:

Service of fortified wines may be done as follows:

Lesson 1.5 Factors Affecting the Quality of Wine

Lesson 1.6 Manufacturing Still Wines

Lesson 1.7 Wine Names

Lesson 1.8 Wine Label: EU Regulation

Lesson 1.9 Factors to Consider in Selecting Quality Wines

SUPPLEMENTARY LEARNING RESOURCES

Ideas/Evidence • Content is clearly stated, precise and concise.

Organization • Introduction, body, and conclusion work together to

Mechanics • Vocabulary, sentence structure and variety used to

Wine Tasting Process: 5 basic steps

Senses Used for tasting and Evaluating Wines:

Parts of the tongue that Identifies Tastes:

Terms Used to Describe How Wine Looks:

Terms Used to Describe How the wine Smells:

Term Used to Describe How the Wine Tastes:

SUPPLEMENTARY LEARNING RESOURCES

Ideas/Evidence • Content is clearly stated, precise and concise.

Organization • Introduction, body, and conclusion work together to

Mechanics • Vocabulary, sentence structure and variety used to

LESSON 3 Serving Beverages

SUPPLEMENTARY LEARNING RESOURCES

Ideas/Evidence • Content is clearly stated, precise and concise.

Organization • Introduction, body, and conclusion work together to

Mechanics • Vocabulary, sentence structure and variety used to

1. Present the bottle with the label facing

2. Hold the wine with one hand and remove

4. Wipe the top of the bottle and the cork

5. Insert the tip of the corkscrew slightly off

8. Lift up the screw in one firm motion until

9. Present the cork to the host for

10. Wipe the mouth or lip of the bottle to

11. Pour about one ounce of wine into the

13. To finish pouring, the bottle must be

14. Place the bottle with its remaining

SUPPLEMENTARY LEARNING RESOURCES

Ideas/Evidence • Content is clearly stated, precise and concise.

Organization • Introduction, body, and conclusion work together to

Mechanics • Vocabulary, sentence structure and variety used to

Supplies/Materials: Coupon bond and pen/pencil

Assessment Method: Rubrics

RUBRICS IN WRITING WINE SERVICE SCRIPT

Performance Objective: Students should be able to demonstrate wine service

Tools/Equipment: Cork screw and bar tray,

Assessment Method: Rubrics

TASK SHEET NO. 7

Performance Objective: Students should be able to demonstrate wine service

Tools/Equipment: Cork screw and bar tray,

Assessment Method: Rubrics