BAR PARTS,EQUIPMENT AND TOOLS

PIT , BSHRM, PALOMPON, LEYTE

PRINCIPAL BAR PARTS AND EQUIPMENTS

Principal Bar Parts and Equipments:1. Bar counter or Bar top- is needed to prepare

cocktails and other beverage orders.

2. Bar display rack- this is used to display various wine/liquor bottles, glassware, etc.

3. Bar chiller/refrigerator - is used for storing perishables and beverages/ ingredients needed to be chilled or served cold.

4. Bar stools – these are elevated seats for the comfortable stay of the guest at the bar counter.

5. Cocktail tables/chairs – this is used by guests who do not want to sit at the bar counter.

6.Decorative fixtures/ features - these are used to beautify the bar and improve ambiance.

7. Bar pour station - ids the section of the commercial bar where the bartender prepares the cocktails/ drinks.

8. Speed rail – a long shelf used to hold well, house or pouring liqours/brands.

9. Liquor dispensing gun - a system of dispensing liquors in a bar using a gun with buttons labeled with numbers or letters corresponding to well and call brands.

10. Soda gun, cobra gun or mix dispenser – a gun-dispensing bar contraption for colas, ginger ale, tonic water, lemon or lime soda, soda water, sour/bar mix and water.

11. Rinse sink – there are two kinds: one with tap water and the other with a cleaning agent. NOTE: Glasses emptied on the drain board are rinsed in this sink.

12. Wash sink - A sink located near the drain board and rinse sink which is filled with warn soapy water to wash emptied/rinsed glasses.

13. Drain board - A metal board where all used glasses are emptied and drained; it is located near the rinse and wash sinks.

14. Drying board - A metal grooved board where cleaned glasses are allowed to air dry upside down.

15. Bar trolley/cart - A bar cart used to carry loads of the bar supplies/needs for he bar preparation and service.

16. Ice Machine/ Bin or ice maker – is used for the production /storage of large quantities of ice needed in the high volume bar.

17. Dry storage - this part of the bar secures stocks of the bar supplies within the premises of the bar to avoid frequent trips to the main storeroom.

18. Automated pouring system – an electronic dispensing and drink-counting system for beers, juices, liquors and wines, which may or may not be interfaced with an electronic cash register for high-tech high volume bars.

19. Beer/Tap box - a refrigerated keg storage-chilling machine which dispenses draft beer through a standard tap (or faucet) with single or multiple kegs, lines and standards.

20. Bottle chiller/ cooler - a reach in down refrigerated storage for white and sparkling wine bottles to be served in a high-volume bar/restaurant.

21. Glass froster - a freezer used to chill glasses/mugs for beers and straight-up or frozen drinks for high volume bars.

22. Glasswasher – an electrical glass washing-rinsing-sanitizing-blow-drying machine usually located in the back bar or underbar of a high-volume bar.

23. Cocktail freezer or slush freezer – an electrical pressurized gadget used by high-volume bars which specialize in gun/spigot-dispensed frozen drinks/cocktails like Margaritas or Daiquiris.

OPERATING EQUIPMENT/ BAR TOOLS

Operating Equipment/ Bar tools:1. Bar scoop – a metal tool for making fruit scoops for

garnishing specialty drinks.

2. Bar spoon - a long stemmed (usually 12inch) spoon with a twisted mid-section, used to stir or layer drinks.

3. Bar towel – preferably durable and 100% cotton for maximum absorbency to wipe glasses and clean bottles.

4. Blender - electrical bar gadget used for frozen drinks and the speedy blending/pureeing of drinks.

5. Bottle / Can opener – is used to open bottles/cans.

6. Bottle sealer - is used to ensure freshness of the contents of opened bottles.

7. Brandy burner – is used for hot brandy or Irish Coffee.

8. Carafe – a tall fancy glass container used for serving house wines.

9. Cigar slicer and lighter - a gadget used to slice the edge of the cigar prior to lighting/smoking.

10. Cloth – is used for wiping surfaces and bar equipment.

11. Cocktail decanter – is used as a container for a large cocktail drink.

12. Cocktail shaker – is used for shaking/mixing drinks which do not easily combine by stiring and needs to be made cold.

a. Boston shaker –a shaker with two parts, one metal and the other, a mixing glass, design to ovelapthe other, fit snugly, and seal in the ingredients.

b. Standard shaker – a single unit shaker, stainless steel or glass and consists of a shaker, strainer and a cap/top

13. Cocktail strainer - a metal device which fits over the mouth of the shaker or mixing glass to strain cocktails unto a serving glass or to remove ice and other solids.

14. Coffee maker - is used to make coffee by batches for coffee-based drinks/cocktails.

15.Condiment tray – a plastic multi-portioned tray for prepared garnishes.

16. Corkscrew / Wine opener – is used to remove the wooden cork from the wine bottle.

a. Waiter’s wine opener/corkscrew – the handiest wine opener since it is easily fits into the pocket.

b. Screwpull type – the frame of this corkscrew is designed to fit the mouth of the wine bottle to help center the screw.

c. Angel wing corkscrew - this is recommended for the ladies since it is easier to use compared to the first.

d. Wooden corkscrew - is the oldest type of corkscrew with a straight wooden handle and a metal screw.

17. Cutting board – a small laminated board used exclusively for the bar to cut and carve fruits/garnishes.

18. Fruit juicer or Squeezer - is used to manually extract the juice from fresh fruits.

19. Funnel – is used to transfer liquid to narrow-mouthed containers.

20. Glass Brush - a manual or automatic/electrical glass cleaner with bristles intended to clean used glasses in the bar.

21. Glass rimmer or Salting tray – a commercially available gadget with rock salt used to salt the rim of glasses to make Margaritas. (Sugar-rim)

22. Grater - tool needed to grate whole nutmeg and other spices to obtain the freshest possible aroma and taste to your hot drinks.

23. Ice bucket – metal or insulated bucket is used to contain ice cubes; choose a two tray capacity.

24. Ice crushing machine – an electric gadget for making crushed ice.

25. Ice pick – is I long, thin. Pointed (at the tip) metal used for breaking the ice into smaller pieces.

26. Ice shovel – is used to scoop ice from a large container like an ice machine or ice bin.

27. Ice tongs – a metal tool used for handling ice cubes or cracked ice in small quantities

28. Jigger – a glass or metal, single or double-ended measure of liquid ing., consider the basic measuring tool of a bartender ,.

29. Juice containers – is used to store, chill, and easily dispense commonly used juices in the bar .

30. Juicer or Fruit juice extractor - an electric gadget to extract the juice from fruits.

31. Mixing Glass - a large, 16-fl.oz.tall glass used to mix clear long cocktails which require mixing without shaking, especially Martini.

32. Muddler – a small wooden bat or pestle, 5 to 6 inches long, used to crush ice, sugar cubes, fruits or herbs.

33. Paring knife – the small, preferably stainless steel knife, used to cut fruits and shear off the rinds of fruits.

34. Pourer/Speed pourer - a plastic, metal cork or rubber spiral-based tool inserted in the mouth of a liquor bottle to pour its contents when needed.

35. Pouring tray/mat – a rubberized, metal or plastic gridded mat, 18 to 20 inches long and 4 inches wide, used by the bartender when preparing drinks and used to rest jiggers, placed upside down.

36. Relish fork – a long-stemmed two-tined stainless steel fork used to get olives and pickled onions in narrow-mouthed bottles/containers.

37. Set of measuring cups and spoons – for the accurate measurements of large and small quantities of ingredients needed in the bar.

38. Strainer – removes the ice and fruit pulp from a cocktail shaker or mixing glass.

39.Water heater/ Electric Thermos – is used to produce hot water needed for hot drinks.

40. Water pitcher – a metal pitcher used for serving water.

41. Wine Basket – is used for professionllypresenting/serving red wine to the guests at the table.

42. Zester – a scrapping tool used to make citrus (like lemon) zest.

Glassware

- defined as an articles made from glasses especially used for drinking.

Four basic styles of glassware

1.Tumbler

2.Footed Glass

3.Stemware

4.Mug

tumbler

Footed glass

stemware

mug

White wine glass

The white wine glass is made with a bowl slightly smaller in diameter and with sides a little straighter than a red wine glass, a shape that concentrates the flavor and releases the delicate bouquet.

WHITE WINE GLASS

Champagne Glasses

Champagne flute

is a stem glass with a tall, narrow bowl.

Champagne coupe or champagne saucer

=> commonly used at wedding receptions, often stacked in layers to build a champagne tower.

CHAMPAGNE TULIP

Red Wine Glass

is served in a glass with a slightly larger bowl and a little taller overall than the white wine glass.

SOUR GLASS

Also called a whiskey sour glass.

Use for sour drinks like whisky sour.

Dessert Wine Glass

is a glass made with a slightly smaller bowl than a white wine glass.

Perception Wine Glass

=>used for Port wine =>a sweet-tasting wine with a high alcohol content.

Cordial Glass

Cordial glasses, also known as liqueurglasses, are the smallest glasses in aset of stemware.

Limoncello Cordial Glass

Brandy Snifter

The brandy snifter, also known as a brandy inhaler; is a short-stemmed glass with a tulip or balloon-shaped bowl.

Susquehanna Glass Brandy Snifter

BRANDY INHALER

COCKTAIL GLASS

is a stemmed glass with an inverted cone bowl. Though they are often referred to as martini glasses, they differ from martini glasses in that they have smaller, narrower bowls with rounded or flat bottoms, while martini glasses generally have larger, wider bowls which are fully conical at the bottom.

MARTINI GLASS

MARGARITA/COUPETTE GLASS

A cocktail consisting of tequila, triple sec (such as Cointreau) and lime or lemonjuice, often served with salt on the rim of the glass.

SHERRY GLASS

Used for sherries, Tio Pepe, Dry sack.

Teardrop Sherry Glass

BEER GLASSES

Footed Pilsner glass Beer Mug

Pilsner GLASS

Old fashion glass

ZOMBIE GLASS

The Zombie, (also known as skull-puncher), is a cocktail made of fruit juices, liqueurs, and various rums. It first appeared in the late 1930s, invented by Donn Beach (formerly Ernest Raymond Beaumont-Gannt) of Hollywood's Don the Beachcomber restaurant. It was popularized soon afterwards at the 1939 New York World's Fair.

ZOMBIE GLASS

COLLINS GLASS

It is used to serve mixed drinks, especially Tom Collins cocktails.

It is cylindrical in shape and narrower than a highball glass.

HIGHBALL GLASS

Used for drinks, soft drinks and juices.

A highball glass is taller than an Old Fashioned glass, and shorter and wider than a Collins glass.

ROCK/OLD FASHIONED GLASS

Used for rock drinks like whiskies.

It is also normally used to serve certain cocktails, such as the Old Fashioned, from which it receives its name.

Old Fashioned glasses usually contain 6–10 US fl oz (180–300 ml).

DOUBLE OLD FASHIONED GLASS

A double Old Fashioned glass (sometimes referred to by retailers as a DOF glass) contains 12–16 US fl oz (350–470 ml).

DOUBLE OLD FASHIONED GLASS

SHOT GLASS

Used for straight spirit like vodka, tequila, whisky, and bourbon.

A "shot" of liquor is not the same as a "shooter".

IRISH COFFEE mug

Is a cocktail consisting of hot coffee, Irish whiskey, and sugar(some recipes specify that brown sugar should be used)stirred, and topped with thick cream.

IRISH COFFEE mug

BANQUET GOBLET

ALL PURPOSE WINE GLASS

STEMMED BEER GOBLET

BORDEAUX GLASS (CLARET)

POCO GRANDE

The Poco Grande glass has a similar fluted bowl shape, but is shallower and has a longer stem. It is used for similar drinks as the hurricane glass, but its smaller portion size (about 12 fluid ounces) allows the bartender flexibility in determining the size of the drinks offered and/or the amount of alcohol in the glass.

SQUALL GLASS

TALL GOURMET

SHERBET GLASS

PARFAIT GLASS

SUNDAE GLASS

SODA GLASS Served in soda fountain.

CARAFE A glass or metal bottle, often with a flared lip,

used for serving water or wine. A glass pot with a pouring spout, used in making coffee.

DECANTER GLASS

is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters are normally used as serving vessels for wine. Decanters vary in shape and design.

JIGGER GLASS A small measure for liquor, usually holding 1 1/2

ounces.

PUNCH BOWL

is a bowl, often large and wide, in which the drink punch is served. Punch bowls were often painted with inscriptions or were used for testimonial purposes: the first successful whaling voyage from Liverpool was commemorated by a punch bowl presented by the owners of the ship to its captain.

PUNCHBOWL, PUNCHBOWL CUP AND PUNCHBOWL LADLE