Bartending Tools and Equipment Bhel

INTRODUCTION OF
BARTENDING
Welcome to the module in BARTENDING NCII QUALIFICATION. This
module contains training materials and activities for you to complete .

1. Cleaning bar areas
2 .Operating bar
3. Preparing and mixing cocktails and non - alcoholic concoctions
4 .Providing basic wine services
APERITIF - is any drink taken before meals, to improve your appetite

AFTER DINNER DRINK (COCKTAIL) - a mixed drinks that are basically sweet and/or
creamy in taste and are usually served after a meal

BREWING - a stage in making beer in which worth is boiled with hops

BUSBOY - refers to the dining room helper and runner, title given to a Food and Beverage
Service Attendant, National Certificate I
BUSSED OUT - taking out soiled plates/dishes from the dining area to dishwashing area
CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the supervisor of The Food and
Beverage Service Attendant, also refers to Food and Beverage Service Attendant, National Certificate Level I.

COCKTAIL - is a well-mixed drink made up of base liquor, a modifying ingredient as a modifier and special
flavoring of coloring agents. It is usually an aperitif taken at leisure before a meal to whet the appetite.

COMMIS - refers to the category according to the extent of difficulty and complexity of skills and
knowledge required for the job.

COMMUNICATION - the transfer of ideas through verbal and non-verbal communication

CORDIAL/ LIQUEUR - a spirits that are sweetened and flavor with natural flavor’s

DISH OUT - food taken from the kitchen to the dining area

DISTILLATION - a process involving continuous evaporation and condensation of liquid wherein higher
alcohol content could be obtained

FERMENTATION - an action of yeast upon a sugar in solution, which breaks down the sugar into carbon
dioxide and alcohol

FLAMBE’ - flamed with spirit or liqueur

FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the workers assigned in the
service of food and beverage to the guests, also known as waiter.

GARNISH - an ingredient which decorates, accompanies or completes a dish. Many dishes are
identified by the name of their garnishes

HIGHBALL DRINK - is a tall drink consisting of a shot of specified spirit with mixers such as
sodas, water, etc. serve with cube ice in a highball glass

LEVEL / CLASS - refers to the category according to the extent of difficulty and complexity of
skills and knowledge required of the jobs.

LONG OR TALL DRINK - is a mixed drinks that are served in tall glasses
MENU - a list in specific order of the dishes to be served at a given meal

MISE EN PLACE - French term for “put in place” having all ingredients in
ready to use. Preparation before service
PRE-DINNER - short mixed drinks that are basically dry in taste and are
usually served before a meal to wet the appetite
SPIRITS - are drinks obtained by distillation after fermentation from vegetables,
grains, fruits, plants and other substance with sugar or starch-based

SILVERWARE - tableware made of solid silver, silver gilt or silver metal. Silver
plate made from single strip of plated metal

TABLE NAPKIN - an individual piece of linen which is used to protect the
clothing or wipe the mouth during a meal


 TYPES OF A BAR
FRONT BAR- the service area where the guest sit and sip
their drinks.the waiters pour the drinks along with the
mixers such as soda water etc into the appropriate glass
arranged in the glass rail which is recessed for about 3
inches at the bartender side.
BACK BAR- Where the all kinds of liquior bottles and
sparkling –assorted glassware in an attractive manner
which enhances the appearance of the bar. Often the back
bar is lined with mirror at the back which reflects the
bottled stored in the rack.
UNDER BAR-Used for washing glassware and
flatware,these may include different compartments to
organize rinsing, soaking and sanitizing activities.Hand
sinks most local regulations require bars to have separate
sinks specifically for hand
 BARTENDING TOOLS AND EQUIPMENT
Visit the Good Cocktails bar Store to get all your
bar supplies, bar products, bar accessories, bartending tools and equipment.
Bar Spoon Cocktail Strainer
Bar Towels Corkscrew / Wine Opener
Bartender Book Ice Bucket and Ice Tongs
Blender Jigger / Measurer
Bottle Opener Juicer or Citrus Reamer
Can Opener or Can Punch Knife and Cutting Board
Champagne or Wine Stopper Measuring Cups and Measuring Spoons
Citrus Zester / Stripper Speed Pourers
Cocktail Muddler Cocktail Shaker
Bar Spoon
This is a spoon with a long handle used to stir
mixed drinks in tall glasses. You can also use the
back of the spoon for layering drinks
Bar Towels
Any absorbent towel will do. You need it
in case of a spill and to keep your bar
clean
Bartender Book
It is a mixed drink recipe book and bartender guide.
It is a great reference when you need to look for
recipes. I highly recommend, The Bartender's Black
Book
Blender
A blender is essential to make your

frozen drinks. Make sure you get a
heavy duty blender for blending your
mixed drinks
Bottle Opener
Every bartender should have a bottle

opener. It's one of the main tools at
the bar
Can Opener or Can Punch
A can opener is a tool to remove

one end of a can.
A can punch is a tool to make a
hole in juice cans
Champagne or Wine Stopper
A special stopper with two wings that
clamps over the lip of a champagne bottle.
It keeps the champagne sparkling
Citrus Zester / Stripper
A special tool that cuts 1/4 inch wide
strips of citrus rinds
Cocktail Muddler
A wooden stick used for muddling
ingredients. It is used a lot to crush cherries
and mint leaves for some mixed drinks.
Cocktail Shaker
There are two types of shakers. The
standard cocktail shaker (no picture) and
the Boston shaker with a mixing glass.
They are very useful for shaking your
mixed drinks
Cocktail Strainer
A strainer is used with a Boston shaker to strain
mixed drinks. It helps a lot when straining into
several glasses. The standard shaker has a built-
in strainer
Corkscrew / Wine Opener
This is a wine opener. There are many different
types of corkscrews. The one on the picture is a
waiter's corkscrew.
Ice Bucket and Ice Tongs
The ice bucket is a container that holds the
ice. The ice tongs is a tool to pick up ice
cubes for your drinks
Jigger / Measurer
This is a measuring cup. There are many sizes of
jiggers. The most common is the double ended
jigger with 1 oz. and 1 1/2 oz. measuring cups
Juicer or Citrus Reamer
There are many different types of juicers.

There are manual juicers and electric juicers.
The main purpose of a juicer is to extract the
juice of citrus fruits
Knife and Cutting Board
A sharp paring knife and a small cutting
board is necessary to cut your fruit garnishes
Measuring Cups and Measuring Spoons
Measuring cups are useful for adding ingredients to
punches. Measuring spoons are useful for measuring
some ingredients like sugar and spices
Speed Pourers
Speed pourers are very useful for free pouring.
There are many different types of speed pourers
and they all pour different amounts of liquor
THANK YOU
PREPARED BY;
M’BHEL
BARTENDER TRAINER

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Bartending Tools and Equipment Bhel

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INTRODUCTION OF

module contains training materials and activities for you to complete .

A blender is essential to make your

Every bartender should have a bottle

A can opener is a tool to remove

There are many different types of juicers.

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