Special Program in Technical Vocational Education (SPTVE)
Special Program in Technical Vocational Education (SPTVE)
Special Program in Technical Vocational Education (SPTVE)
18
Lesson 2: Bar Equipment, Tools and Bar Glasses
This module provides varied activities that will help you learn more about the different
concept inside the bar.
At the end of this module, you are expected to:
• differentiate the different bar equipment, bar tools, and bar glasses
• determine their uses inside the bar and its functions.
What I Know
The following items below will test how much you already know about the lesson. Choose the
letter of the correct answer from the options given for each item. Write your answer on the
separated answer sheet.
3. Which mechanical equipment is used to make the drinks creamy and used to crush the
ice.
a. Bar spoon c. Fruit juicer
b. Blender d. Mixer
b. 45 ml d. 15 ml
19
6. Which mixing equipment is used in stir method?
a. Blender c. Mixing glass
9. Which glasses is used for straight spirits like vodka and tequila?
a. Collins glass c. Shot glass
20
What’s in
WORD SCRAMBLE
Now that you have learned about the different parts of the bar, types of the bar and the bar
brigade, read and answer the given task!
Direction: Look carefully at the jumbled words and try to unscrambling as many words as you
can.
What’s New
Word Hunt
Direction: The hidden words can be positioned in all directions, draw a line to the words
associated to the bar tools and equipment.
Cocktail glass
Rack glass
Mixing glass
Garnish tray
Shaker
Chiller
Jigger
Decanter
Muddler
Ice bin
Cork screw
Tumblers
Hawthorne
Speed rail
Pourer
Hurricane
Bar spoon
Blender
Juicer
Pilsner
21
What is It
A. BAR EQUIPMENT
EQUIPMENT &
USES SAMPLE
SUPPLIES
22
REFRIGERATO A typical equipment used for chilling and storing
R beers, juices, garnishes and other bottled drinks.
MECHANICAL
GLASS A machine used for washing glasses. It delivers
WASHER water that is hot enough to kill bacteria.
GLASS
A top opening refrigerator that chills glasses.
CHILLER
23
For extracting fruit juices.
FRUIT JUICER
EQUIPMENT &
SUPPLIES USES SAMPLE
JIGGER
Used to measure the amount of liquor
poured over a drink.
One full jigger is
equivalent to 1.5 oz.
There are two kinds: One with a heavy
or 45ml.
glass base and the other one is a
doubled-ended stainless steel jigger.
One side of the jigger
is equivalent to ½ of
45ml.
SHAKER
A device for shaking ingredients
together with ice. It is used for
cocktails wherein ingredients do not
mix readily with spirits (egg, sugar,
and sometimes fruit juices).
24
Used for straining drinks. It has a
round wire spring on its handle, which
fits on top of the shaker or mixing
glass to strain the ice and allow the
BAR STRAINER liquid to pass through it.
Hawthorne strainer
Julep strainer
Fine strainer (calamansi strainer)
25
For pouring liquid from large container
FUNNEL into a small one. It comes in several
sizes.
ICE BUCKET
26
For decanting wine.
WINE DECANTER
27
For chilling white, rose and
WINE BUCKET champagne wines. During service,
WITH STAND these wines are carried to the guest
table in this wine bucket.
C. BAR GLASSES
A bar glass usually consists of a bowl, a base or foot and stem although not all glasses have
theses 3 parts.
Bowl
Stem
Foot
28
Flat glass that is basically a bowl
without a stem or a foot
1. TUMBLERS
29
GLASSES USES SAMPLE
BRANDY
SNIFTER/BRANDY
GLASS
For brandies like Fundador 1,
Cognac, Carlos 1
Single 8-ounce Remy Martin
Double 12-14 ounce
SHOT GLASS
For straight spirits like vodka and
2 0z tequila
CHAMPAGNE
GLASS It has 3 types:
a. flute
b. tulip
c. saucer
HIGHBALL GLASS
30
For Collins like Tom Collins,
COLLINS GLASS
John Collins and long drinks
COCKTAIL/MARTINI
GLASS
For martinis and cocktails like
Angel, Kiss, Gibson , pink lady,
2 ½ to 5 ounces
brandy Alexander
V shape
WHITE WINE
GLASS
6 ounces White wine glass for white wine
like Chardonnay, Fume Blanc
Smaller mouth to keep the
wine chilled
RED WINE GLASS Red wine glass for red wine like
Pinot Noir
8 ounces
Merlot
Has a wider mouth to
allow the wine to breathe
31
For beer like San Miguel beer
and Budweiser
CORDIAL OR
LIQUEUR GLASS
SOUR GLASS
For sour cocktails only.
32
SHERRY GLASS
SPECIAL GLASSES
With special design
Often used for drink of the
month, iced tea and other special
8 – 20 ounces depending drinks like Margarita, “Mutya
on the use ng Pasig”, etc.
What’s more
A. CROSS WORD PUZZLE
Direction: Answer the Cross Word Puzzle (bar equipment and bar tools)
Vertical
33
2. It is an equipment used to store bottled wines.
4. It is tool used by the bartender to measure the accurate amount of liquor before mixing or
shaking all the ingredients.
5. After stirring all the ingredients in the mixing glass, this tools is used separate the mixture from
the ice.
7. A machine that helps the bartender to clean all the glasses.
10. It is where the ice are produce and kept.
11. A wooden or metal made tools that is used to muddle herbs like mint leaves, citrus fruits like
lime to create more flavor.
Horizontal
1. It is the waiter’s best friend.
3. It is a spoon that is used in stirring and chilling the ingredients in the mixing glass.
6. This tool is used for picking the ice, herbs or garnish fruits.
8. An equipment that stores both canned and bottled beverages.
9. A thick glass that can hold up to 500 ml for stirring all ingredients together with ice then strain
to the cocktail glass.
12. An equipment that blends all ingredients and crushes ice to make a creamy drink.
13. It holds all stem glasses hanging in the front bar.
14. It is where all the fast spirits are placed for the convenience of mixing.
15. A tool that helps the bartender to shake all ingredients together with the ice.
B. WHERE AM I BELONG?
Directions: Arrange the different glasses according to their types (footed, stem, and tumbler).
Write your answer to the separate answer sheet.
34
Martini glass Shot glass
Irish coffee glass
Pilsner glass
Margarita glass Coupette glass
Champagne glass
highball Hurricane glass
35
What I Have Learned
What I Can Do
1. From the list of bar tools and equipment, you are going to choose one of your favorite.
2. Draw your chosen tool in short bond paper, use ink and color it.
3. Answer the following questions below.
(a) Why did you choose that tool?
(b) How can you relate or use the tool in our current situation?
Assessment
A. The following items below will test how much you’ve learned about the lesson. Choose the
letter of the correct answer from the options given for each item. Write your answer on the
separated answer sheet.
1. What is the name of a bartender’s tool that is used to accurately measure the amounts of
liquid?
a. Jigger c. Spout
b. Shaker d. Shot
b. Highball d. Snifter
d. 45 ml f. 15 ml
9. Which glasses is used for straight spirits like vodka and tequila?
a. Collins glass c. Shot glass
B. Identify the following bar tools and equipment. Write your complete answer in the
separate answer sheet.
_______1. Which equipment is used for placing the most frequent poured liquors under the bar?
37
_______2. Which typical equipment is used for chilling and storing beers juices, garnishes and
other bottled drinks?
_______3. Which device is used fitted to the neck of a beverage bottle is designed to control the
flow of liquor?
_______4. Which device is used for pouring liquid from large container into a small one?
_______5. Which device is used to extract corks from wine bottles?
_______6. It is a protective device placed on bar counter to protect glasses and other fragile items
from breakages.
_______7. What is the use of wine decanter?
_______8. What is the use of coaster?
_______9. What are the three parts of bar glasses?
_______10. How many ounce does a highball contains?
Additional Activity
Answer key
What I know What’s in
38
What’s new What’s more
Word Hunt A. Cross word puzzle
B. where I belong
What I can do
Answer will vary depending on the understanding of the students.
Assessment
A. multiple choice
1. A 6. C
2. D 7. C
3. D 8. C
4. B 9. C
5. C 10. B
39
B. Identification
1. Speed rail 6. Rail mat
2. Refrigerator 7. Separate sediments/it shows elegance
3. Pourer/stopper 8. Hold the glass/absorbed moisture
4. Funnel 9. Bowl, stem, and foot
5. Cork screw 10. 6-8 ounce
References
BOOK
Roldan, A. S., & Edica, B. T. (2008). Food Service and Bartending (Revised 2008 ed.).
Paranaque City: AR Skills Development and Management Services.
Rizvi College of Hotel Management |. (n.d.). Retrieved September 11, 2020, from
http://rizvihmct.com/
40
41
For inquiries or feedback, please write or call:
24