Copyright © 2014 The Culinary Institute of America. All rights reserved. Chapter 7 Beverage Service
Copyright © 2014 The Culinary Institute of America. All rights reserved. Learning Objectives Explain the different types of water service. Discuss cocktail service and the different types of cocktails. Describe the different types of spirits and how they are used. Explain types of beer and how they are served and stored. Discuss responsible beverage service. Discuss coffee and tea service, including specialty coffee and tea drinks.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Water Tap Water Many restaurants have installed their own filtration systems. Water can be served automatically or only on request. Tap water can either be served: – From a pitcher at the table – In already-filled glasses to the table
Copyright © 2014 The Culinary Institute of America. All rights reserved. Water (cont’d) Bottled Water Offer bottled water before mentioning iced water. Still water is usually bottled spring water. Sparkling bottled water is carbonated. One choice of both sparkling and still water should be enough. Serve bottled water in a glass that looks different enough from the tap water glass. No ice in glasses for bottled water – Large bottles can be left on the table or in an ice bucket.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Cocktails Taking the Order Waiters should know the primary liquor used in drinks, as well as possible variations and garnishes. The host may order for the entire table, otherwise take the order of the woman seated to the left of the host first. Drinks should be served within two to three minutes of being ordered.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Cocktails (cont’d) Serving Cocktails at the Table Most cocktails are served from a cocktail tray from the right side. Place the drinks on the tray in the order that they will be served. Carry the tray on the fingertips of the left hand. You can steady the tray with your right hand. If the tray seems like it might fall, try to have it collapse on you—not the guest. Turn your body at a right angle to the guest. Slightly bend at the knee when setting in a glass to keep the tray balanced.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Cocktails (cont’d) Types of Cocktails Cocktails are distilled alcohol mixed with other beverages. Most cocktails are mixed in or poured into a special cocktail glass.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Cocktails (cont’d) Types of Cocktails (cont’d) BuiltIngredients are poured into a glass one at a time. MuddledFlavoring ingredients are crushed at the bottom of a glass, and liquor and mixers are added. StirredIngredients are stirred together with ice and then strained into a cocktail glass. ShakenIngredients are mixed in a hand shaker and then strained over ice. BlendedIngredients are blended, usually with ice, in an electric blender.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Cocktails (cont’d) Types of Cocktails (cont’d) The quality and size of ice cubes can make a huge difference in a final drink. Large cubes last longer in a rocks drink, and cause shaken drinks to become less diluted. Ice should also be free of any foreign objects and should be neutral in taste.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Cocktails (cont’d) Cocktail Terms Common cocktail terms include: – Apéritif: A dry alcoholic beverage served before a meal – Digestif: An alcoholic beverage served after a meal – Neat: A liquor poured from the bottle into a glass and served at room temperature – Up: Poured over ice, chilled then strained, served with no ice – On the rocks: Served with ice in the glass – Perfect: Equal parts sweet and dry vermouth – Proof: A reference to the amount of alcohol by weight in spirits – Short: Cocktail served in rocks glass, with a small amount of mixer. – Virgin: The mixer without the alcohol, nonalcoholic
Copyright © 2014 The Culinary Institute of America. All rights reserved. Spirits 101 Vodka The most popular distilled spirit in the United States. Vodka can be made out of fruits, grains such as rye or wheat, or potatoes. Flavored vodkas have become increasingly popular. Vodka drinks include: – Bay breeze – Bloody Mary – Cosmopolitan – Screwdriver – Martini (upon request)
Copyright © 2014 The Culinary Institute of America. All rights reserved. Spirits 101 (cont’d) Gin Gin is an unaged spirit made from grains, flavored with juniper berries and other botanicals. There are three categories of gin: London Dry, American-style, and Holland. Gin drinks include: – Martini (unless vodka is specified) – Gin and tonic – Tom Collins – Gimlet
Copyright © 2014 The Culinary Institute of America. All rights reserved. Spirits 101 (cont’d) Rum Rum is produced from fermented sugarcane juice or molasses. Aged rums tend to have a caramel hue. Light rums have a light flavor and are clear in color. Rum cocktails include: – Cuba libre – Daiquiri – Mojito – Rum and Coke
Copyright © 2014 The Culinary Institute of America. All rights reserved. Spirits 101 (cont’d) Tequila Tequila is made from the agave plant known as Agave tequilana weber azul. There are several categories of tequila: silver, reposado, and añejo. Premium and ultra-premium tequilas should be served as you would fine brandies—either on the rocks or in a brandy snifter. Tequila drinks include: – Margaritas – Tequila sunrise
Copyright © 2014 The Culinary Institute of America. All rights reserved. Spirits 101 (cont’d) Whiskey American Whiskeys Scotch WhiskyCanadian Whiskey Irish Whiskey -Bourbon, corn whiskey, or rye whiskey. -Made mostly from sour mash. -Aged in oak barrels. -Each brand has distinct flavors, due to its handling. - May be made from a single malt or a blend. - Known for consistency. -Made from several different grains. -Nicknamed rye whiskey. - Must be aged at least three years in oak barrels. -Made mostly from barley. -Aged minimum of three years in used bourbon barrels. -Usually lighter in flavor than Scotch.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Spirits 101 (cont’d) Brandy Distilled from grapes or other fruit. Aged in oak barrels for up to 40 years. Categorized as: – V.S. (very superior) – V.S.P. (very superior pale) – V.S.O.P. (very superior old pale) – X.O. (extra old) © 2014 The Culinary Institute of America
Copyright © 2014 The Culinary Institute of America. All rights reserved. Spirits 101 (cont’d) Eau de Vie Eau de vie is a fruit-based spirit that is not aged. Many fruits can be used, including plums, raspberries, cherries, and grapes. The most common form of this spirit is grappa from Italy. – Marc is similar to grappa but it comes from France. Made from pomace, after squeezing the grapes for wine. Quality can vary from harsh to smooth.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Spirits 101 (cont’d) Cordials Liqueurs (also called cordials) are spirits that have been flavored from fruit, nuts, botanicals, and/or cream, and sweetened. The oldest form of liquor. Often served as a digestif or dessert drink, in small stemmed glasses or brandy snifters. Grouped according to their strongest flavor.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Spirits 101 (cont’d) Aromatized Wine Aromatized wines are wine-based alcohols that are lower in proof. Aromatized wines sometimes will have additional alcohol added. Vermouths are the most common form of aromatized wine and are made in both sweet and dry varieties. – Sweet vermouth is known as Italian vermouth. – Dry vermouth is known as French vermouth. – Most commonly used in martinis.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Beer Beer is America’s most popular alcoholic beverage, making up more than 50 percent of all alcohol sales. Microbrews are becoming increasingly popular. Beer is made from malt, water, yeast, and hops. Beers are labeled with their percentage alcohol. – 4 percent for a light beer – 6 to 7 percent for most others – Up to 14 percent for a few varieties
Copyright © 2014 The Culinary Institute of America. All rights reserved. Beer (cont’d) Types of Beer Lagers Fermented at cooler temperatures (bottom fermenting). Lagers have a crisp, clean taste. Pilsners and bocks are popular lagers. Served at 45° to 50°F (for pale) and 55° to 60°F (for dark). Ales Fermented at higher temperatures (top fermenting). Fruity, full, complex taste. Color can vary from blonde to almost black. Popular lagers are IPAs, stout, porters, and lambics. Served at 50° to 55°F (light) and 55° to 60°F (dark).
Copyright © 2014 The Culinary Institute of America. All rights reserved. Beer (cont’d) Serving Beer The style of beer determines, glassware, service temperature, and type of head. Serve beer in a perfectly clean glass. The size of foam head that should result from pouring each type of beer varies. © 2014 The Culinary Institute of America
Copyright © 2014 The Culinary Institute of America. All rights reserved. Beer (cont’d) Storing Beer Rotate stock to ensure freshness. Store beer out of direct sunlight to avoid a “skunky” flavor. Draft beer is extremely perishable. – Serve within thirty days from tapping
Copyright © 2014 The Culinary Institute of America. All rights reserved. Beer (cont’d) Beer and Food Pairings Beer can be a good compliment when paired with the right food. The bitterness of hops can counteract rich foods. Popular food pairings include: – Salads with pilsners – Seafood with lagers – Spicy foods with pale ales – Desserts with stouts and bocks
Copyright © 2014 The Culinary Institute of America. All rights reserved. Responsible Beverage Service Both a restaurant and its servers can be held liable for the alcohol-related actions of its patrons. Be direct when telling a guest that they can no longer be served. Do not allow an intoxicated guest to drive away from your establishment. – Offer to call a cab. – Do not allow guests to leave the premises with any unconsumed alcohol.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Responsible Beverage Service (cont’d) Estimating Blood Alcohol Levels A blood alcohol concentration of.08 percent is considered legally intoxicated. – Roughly four to five drinks per hour for a large person – Roughly three drinks per hour for a small person Driving may be impaired with a BAC as low as.05 percent One drink is defined as: – 1.5 ounces of 80-proof spirits – 3 ounces of 14 percent wine – 6 ounces of 6 percent wine (most white wines) – 12 ounces of 4 percent beer
Copyright © 2014 The Culinary Institute of America. All rights reserved. Responsible Beverage Service (cont’d) Checking IDs Always check IDs, and check them carefully. Politely but firmly refuse to serve customers who do not have any ID. Ask for additional IDs or verify information if you suspect a false ID.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Coffee and Tea Reputations can be made or lost on the basis of a cup of coffee or a pot of tea. Coffee is produced by roasting the coffee bean, and roasted beans can be blended to create a variety of flavors. Decaffeinated coffee (about 3 percent of the caffeine of regular coffee) is very popular. Store ground coffee in an airtight container. Ground whole beans jus prior to brewing to achieve the freshest, most flavorful coffee.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Coffee and Tea (cont’d) American Coffee Coffee may be served black; with cream, half-and-half, or milk; and with sugar or artificial sweeteners. Do not chill the creamers. Coffee can be served before or after dinner. Best practices for serving coffee include: – Place a teaspoon, milk, cream, and sugar to the right of the cup, before pouring the coffee. – Serve cream in a small creamer, or serve disposable creamers in a small dish of ice. – Pour with the spout one or two inches above the rim of the cup.
Copyright © 2014 The Culinary Institute of America. All rights reserved. Coffee and Tea (cont’d) Espresso and Cappuccino Espresso is deep, rich, dark- roasted, finely ground coffee. An espresso machine brews one or two cups of specialty coffee at a time. 6-7 grams of grounds :2 oz. of water seconds for extraction. The machine should be cleaned and backwashed daily. © 2014 The Culinary Institute of America
Copyright © 2014 The Culinary Institute of America. All rights reserved. All tea comes from the same plant, the Camellia sinensis. The picking and processing determines the final product and style of tea. If tea bags are served alongside a pot of hot water, allow the guests to add the tea bag to the pot so that they can control the steeping time. Green tea should not steep longer than 3 minutes, black tea no longer than 5 minutes. One heaping teaspoon of leaves for 1 pot (two servings) of tea. Some tea drinkers add milk (rather than half-and-half) or lemon. Coffee and Tea (cont’d) Hot Tea
Copyright © 2014 The Culinary Institute of America. All rights reserved. Tisane (tiss on) is proper term. Never had caffeine. Made from herbal plants, tree bark, roots, etc. Popular types: chamomile, mint and blends of dried fruits, rosehips, herbs, etc.. Coffee and Tea (cont’d) Herbal Tea
Copyright © 2014 The Culinary Institute of America. All rights reserved. Wash the lemon thoroughly. Wear gloves. Cut the ends off the lemon. Slice 8 wedges. Remove seeds. Remove membrane. Can be served in cheesecloth. Coffee and Tea (cont’d) Lemon Wedges
Copyright © 2014 The Culinary Institute of America. All rights reserved. Iced tea is a popular drink that is usually made from black tea. – Some restaurants offer iced herbal or green teas. Serve iced tea in a tall glass with ice, a lemon wedge, and an iced teaspoon. Offer a simple syrup to sweeten tea. Iced tea should be replaced with a fresh glass with ice, not refilled at the table. If no iced tea is made (off season) upon request, provide the guest with a pot of double strength hot tea and a glass filled with ice. Coffee and Tea (cont’d) Iced Tea