MODULE (CHAPTER 5 AND 6)
For example, Indian cuisine
CHAPTER 5- WINE AND FOOD PAIRING
9 Tips for Pairing Wine & Food
1. The wine should be more acidic than the
food.
2. The wine should be sweeter than the food.
3. The wine should have the same flavor
intensity as the food.
4. Red wines pair best with bold flavored
meats (e.g. red meat).
5. White wines pair best with light-intensity
meats (e.g. fish or chicken).
6. Bitter wines (e.g. red wines) are best
balanced with fat.
7. It is better to match the wine with the sauce
than with the meat.
8. More often than not, White, Sparkling and
Rosé wines create contrasting pairings.
9. More often than not, Red wines will create
congruent pairings.
Basic Taste Components in Wine
1. Red wines have more bitterness.
2. White, rosé and sparkling wines have more
acidity.
3. Sweet wines have more sweetness
PAIRING WINE WITH DIFFERENT CUISINES
Factors such as the notes, aromas, and weight of
wine will help you decide which food or dish it
should be paired with. But the cuisine you’re
pairing wine with is also important. Different
cuisines have various spice levels, blend different
flavors, have specific textures, and incorporate a
selection of ingredients.
embraces spice and can incorporate meat and
many vegetarian dishes. Italian cuisine is
Mediterranean, and may include salads, rustic
stews, pasta, pizza, and sweet desserts.
RED WINE PAIRINGS - Red wines are often found
paired with red meats, rich seafood, cured meats,
and some desserts. Understanding whether you’re
handling a classic, bold, or light red wine will help
determine which foods you serve it with.
Some classic red wine pairings:
-Steak, Crab, Pork, Lobster, Beef, Pasta
WHITE WINE PAIRINGS
-Vegetables, Salads, Chicken, Shellfish, White
seafood, Pasta
SPARKLING WINE PAIRINGS
- Seafood, Shellfish, Chicken, Rice, Salad
THE ROLE OF WINE IN GASTRONOMY
The role of wine in gastronomy has been
significant since ancient times, and it continues to
be an essential component of many cuisines
around the world. Wine has been used as a
beverage, ingredient, and accompaniment in
cooking, and its complexity, diversity, and nuances
have made it an integral part of the culinary world.
In gastronomy, wine is primarily used as an
accompaniment to food, and its taste, aroma, and
texture complement the flavors and textures of the
dish. The right wine can enhance the taste of the
food, balance the acidity, and bring out the flavors
of the ingredients. In addition to its culinary uses,
wine has also played a significant role in social and
cultural events. Wine is often served at weddings,
celebrations, and religious ceremonies, and it is
also used as a symbol of status and wealth. Wine
tourism has become a popular industry, where
people travel to different regions to taste and learn
about different types of wine.
CHAPTER 6- INTRODUCTION TO
BARTENDING and MIXOLOGY
Bartending - It is a process of preparing, mixing
concocting and serving drinks especially alcoholic
beverages to customers.
Mixology - It is the study and skill of inventing,
preparing, and serving cocktails and other drinks.
Jeremiah “Jerry” Thomas (1830-1885)
- An American bartender
- “Father of the American Mixology”
- He learned bartending in New Haven,
Connecticut before sailing for California where he
worked as bartender, gold prospector, and show
manager
- In 1862 , he finished the Bar-Tender’s Guide or the
book entitled as “How to Mix Drinks” – the first
drink book ever published in United States
- Upon returning to New York City, he became
head bartender at the Metropolitan Hotel before
opening his most famous bar on Broadway in 1866.
- He died in New York City of apoplexy (stroke) in
1885 at the age of 55
- In December, 2005 a bar opened in the East
Village of New York City name Professor Thom’s , in
reference to Thomas.
BAR - Refers to a place where drinks are prepared
or mixed and served to customers.
Types of Bar:
Stand-Up Bar- basically an area inside your dine-
in restaurant or café which is dedicated to serving
alcohol and alcoholic beverages.
Mobile or Portable Bar- if you’re hosting an event
and plan on serving drinks, food, sweet treats, snacks or
even cigars, then you should consider hiring a bar on
wheels.
Sports Bar- the concept is simple, set up a high-
quality live screening with a powerful sound system
and serve mouth-watering food so that your crowd
can cheer, enjoy their match and have a great time
at your bar.
Music Bar- music bars give a cozy, relaxed, and
soothing vibe. A music bar has a lot of possibilities,
it was for the crowd that enjoys either watching live
performances or being part of one.
Outdoor Bar- outdoor bar is nothing but an open
space, an open chic space with comfortable seating
and an open kitchen and bar can really be a great
spot for friends and others to hang out.
Nightclubs- are often associated with loud music,
flashy lights, and a vibrant atmosphere that encourages
partying and socializing.
BAR SERVICE BRIGADE
* BAR MANAGER/ SUPERVISOR- Plans, directs,
monitors the set-up and delivery of service in the
bar, ensuring that service standards are consistently
complied with.
* BARTENDER- Prepares/mixes alcoholic and
non-alcoholic beverages according to prescribed
standards.
* BAR BOY- Acts as runner and helper in the bar.
BAR WAITER AND BAR ATTENDANTS- Take and
serve beverage and other orders according to
prescribed standards of service.
1. Martini Glass - Also known as cocktail glasses,
are renowned for their iconic V-shaped design with
a long stem.
2. Highball Glasses - are tall, straight-sided glasses
with a large capacity, perfect for holding a generous
amount of liquid, ice, and mixers.
3. Shooter Glass - This is the standard measuring
glass for a lot of bars, the bartenders use this glass
to measure the amount of alcohol served in each
drink.
4. Shot Glass - very similar to a shooter glass, this
is another style of measuring glass used by
bartenders to measure out the amount of alcohol
going into each drink.
5. Rocks Glass - this is the standard in most bars.
The glass that’s used for the majority of mixed
drinks that leave the bar.
6. Margarita Glasses - is characterized by its wide,
shallow bowl with a stem, making it ideal for
serving margaritas and other frozen cocktails.
7. Champagne Glass - is stemware designed for Methods of mixing drinks:
champagne and other sparkling wines.
 Build – This means to pour the necessary
8. White Wine Glass - a white wine glass is less
ingredients into a sustainable glass without
curved, shorter, and has a much narrower opening
any premixing, adding ingredients one at a
than a red wine glass.
time.
9. Red Wine Glass - are generally rounded with
 Stir – This means to mix the necessary
larger bowls and wider openings.
ingredients together by stirring briskly with
10. Beer Glasses/ Mug - a standard 10-12oz beer
ice in a glass (mixing glass) and then
mug commonly used for half pints of draught.
straining it into a glass.
11. Specialty Cocktail Glasses - is meant for
 Shake- This means pouring all necessary
specialty coffees and specialty teas,( Irish Coffee,
ingredients into a cocktail shaker with ice
Brazilian Coffee)
then shaking it briskly for few seconds.
7 Spirits:  Blend- By blending all necessary ingredients
1. Vodka are poured over an electric blender, along
2. Rum with crushed ice.
3. Whiskey  Layering- is a bartending method in which you
4. Tequila layer different-colored liquids on top of each
5. Gin other to reveal the separation between them.
6. Brandy
7. Mezcal
BARTENDING NCII
BASIC COMPETENCIES
• Participate in workplace communication
• Work in a team environment
• Practice career professionalism
• Practice occupational health and safety
procedures
COMMON COMPETENCIES
• Develop and update industry knowledge
• Observe workplace hygiene procedures
• Perform computer operations
• Perform workplace and safety practices
• Provide effective customer service
CORE COMPETENCIES
• Clean bar areas
• Operate bar
• Prepare and mix cocktails and non-alcoholic
concoctions
• Provide basic wine service
BAR RECEPTIONIST- Welcomes and greets
customers at the entrance and escorts them to
their table.