Basic sensory evaluation of beverages
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BASIC SENSORY
EVALUATION OF
BEVERAGES
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SENSORY ANALYSIS
Is the science of determining the attributes of products using the human senses
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Sensory Evaluation Involves:
• Sense of sight: • Sense of smell:
• Sense of taste:
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3 REASONS TO CONDUCT SENSORY EVALUATION:
To savor the food/beverage;
To assess quality and relate it to price
To check and record the food’s/beverage’s condition and potential
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Scientist have categorized over 17,000 different smell
Humans can distinguished 10,000 smells (no one knows just how this ability works)
Of all senses, SMELL is the most acute; 1,000 times more sensitive than the sense of taste
HENNING’S SMELL prism is a tool w/c has six categories of smells, combinations of w/c account for all the detectable odors and aromas.
Training, concentration & practice can learn to dissect & describe the elements of complexity
SMELL is the most fragile of human senses.
Smell Fatigue may occur if too many beverage to smell; similar to sight fatigue in a darkened room or constant noise in the city
Flavor is 75% smell (olfaction) 25% taste (gustation) in healthy individuals
Tastes are sensed by nerve receptors called “BUDS” (able to sense all various tastes = bitter, sweet, salty, sour
Papilla (round volcano-like structure) of the tongue contains 250-270 taste buds; 10,000 in average human
TASTE BUDS=look likes the petal of a flower
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Humans detects taste at different concentrations: Bitterness (1 part of 2 million); Saltiness (1 part in 400); Sourness (1 part in 130K); Sweetness (1 part in 200)
The taste of a drink is detected in different parts of the mouth: (see diagram)
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The sense of touch figures in the overall flavor impression by conveying temperature, texture & pressure, sensations of touch (smoothness, crunchiness), irritation (cool menthol, hot pepper), or thermal differences (hot or cold) called CHEMESTHESIS & may be experienced in the eyes, mouth, nose or throat.
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• OLFACTORY =The olfactory system isthe sensory system used for olfaction, or thesense of smell;the sense that enables one to perceive odors
• GUSTATORY = is the sensory system for thesense of taste
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EVALUATING ALCOHOLIC
BEVERAGES
RED, WHITE & SPARKLING WINES = assess based on color, aroma, & taste
SPIRITS = high alcoholic content, either clear (not aged), golden (aged); caramel, herbal & oakey aroma
BEERS = evaluated similar to wines but not swirled because of its carbonation; hop bittering compounds
LIQUEURS & FORTIFIED WINES = treated similar to spirits or maybe sipped, savored, then spat out into a receptacle
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WINE APPRECIATION
PLANNING is very important: the venue, number of participants, budget, wines, equipments, utensils, supplies, accompanying food needed.
8 – maximum number of wines that can be
Comfortably tasted & enjoyed at a wine
appreciation/tasting/session.
Order of tasting :white before red, & within each groupFrom light bodied to full-bodied
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DECANTING-pouring wine from the original bottle into another container before serving to guests.
• Why decanting?• Recommended to remove natural
muddying sediments w/c occurs in
red wine after 6 or 7 years in the
bottle as well as improve both the
smell & taste of young red wine.
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Ambient temperature & humidity of the tasting site
Chemical, physical, mechanical, physiological & psychological
variables
Preconceived notions
Type & quality of the wine
Size & shape of the used for tasting
Temperature of the beverages being tasted
The person’s flavor preferences
The person’s impartial physiological ability to smell & taste
The person’s attentiveness, hunger, mental condition & level of
tiredness
Other psychological factors
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COLOR, DEPTH & CLARITY (sense of sight)
COLOR & CLARITY OF WINES
COLOR TERM DESCRIPTION
Brilliant Wine has a showy striking appearance
Blear Wine is well defined; there is no obscuration
Cloudy Wine looks gloomy perhaps due to improper storage or handling
Sound Wine is clear & bright; it has no faults
Sumptuous Wine looks rich & opulent
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BOUQUET (sense of smell)
AROMA OF WINES
AROMA TERM DESCRIPTION
Bright Young wine has a fresh and fruity aroma
Deep Wine has rich , full bouquet
Flowery Wine’s aroma is as fragrant as a certain flower
Fruity Wine smells of a particular fruit
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TASTE
TASTE OF WINES
TASTE TERM DESCRIPTION
Character Wine possesses the expected qualities related to its variety/style
Depth It is difficult to describe the taste of the wine yet it is well blended
Fruity Wine has a good fruity taste (a combination of aroma, flavor and body). If it a white wine, it is slightly sweet.
Heady Wine has a high alcoholic taste
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Tips for beer appreciation:
Take time to note the different aspect of each beer
Drink water in between to clean palate
Don’t take food like bread, biscuits
Light to dark beers
Assign someone to summarize the evaluation & ratings
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• FOAM
• AROMA
• TASTE
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"putting in place“; refer to organizing and arranging all the needed equipment, ingredients, materials, & supplies.
Is a study and practice of mixing liquids and other ingredients to create cocktails.
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METHODS OF MEASURING ALCOHOLIC BEVERAGES
THE JIGGER METHOD
THE THREE-COUNT METHOD
THE TWO-FINGER METHOD
THE AUTOMATIC POURING SYSTEM
ORDER TAKING & SERVING DRINK
PREMIUM OR TOP SHELF DRINK – an order made from the most
expensive liquor of the bar
CALL DRINK – an order which is made from a specific liquor but not the
most expensive.
WELL DRINK – unspecified order of brand for a drink
HOUSE WINE – refers to the restaurant’s/bar’s cheapest/ordinary brand of
red /white wines.
UP DRINKS – means the guest wants the order chilled & strained into
Martini Glass
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WITH A TWIST - means the bartender is requested to rub the rim of the
glass w/ a lemon/lime twist
FLOATING – means the bartender adds a liquor on top of a drink
FREE POURING – allows the bartender to use a speed pourer, not a jiger
or measuring device.
NEAT DRINK – is an order served w/out ice
ON THE ROCKS – means the drink ordered should be served in an old
fashioned/rock glass w/ ice cubes
TALL DRINK – highball drink but served in an a Collins glass w/ more
juice or mixer for a less stronger drink
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COCKTAIL:
Is a cold drink or hot drink made of a
base liquor/beverage, a modifier,
special agents with or without a
garnish
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BLENDED/FROZEN DRINK – this is a thicker slushy specialty drink w/c
uses a blender or osterizer.
HIGHBALL/TALL DRINK – served in well iced highball glass & involves
a liquor & mixers
LAYERED DRINK – pousse café , an expensive drink involves liqueurs
and/or liquors slowly layered
MIXED CAN DRINK – involves preparing the drink in an electric metal
mixing can in order to blend the mixture.
ROCK DRINK – involves a straight liquor combination of liquors poured
(not mixed) over ice. ROCKs refers to ICE
SHAKEN DRINK - cloudy drink w/ thick fluids that requires the use of a
cocktail shaker.
STIRRED DRINK – involves ingredients w/c are clear & thin in consistency
STRAIGHT SHOT – involves one ounce or a jigger of liquor or liqueur
served up, straight or neat
FLAMBE – a fancy method of preparing a flamed drink for more &
showmanship in a restaurant or bar.
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BASIC TYPE OF COCKTAILSBUCK - long drink made of liquor (usually gin), a small amount of lemon/lime juice & ginger ale
COBBLER – made of spirit or wine, sugar & crushed ice & decorated w/ fresh fruit, sprig of mint & straw
COLLINS – tall ice drink made of spirit, sugar, lemon, & filled w/ soda water, served in a Collins glass
COOLER – tall wine-or spirit based drink using juice/s as a mixer & w/ the peel of a fruit cut into a spiral
CRUSTA – a spirit-based drink made w/ crushed ice in a wine glass
CUP – wine-based cold drink flavored w/ fruits & herbs & usually served in a well-garnished glass pitcher
DAISY - spite-based drink w/ crushed ice in a wine glass
EGGNOG – traditional Christmas brandy-,rum- or milk –based drink served in a tumbler
FIX – a stirred short cold drink made of a liquor, lemon juice & sugar w/out a sparkling dilutant
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FIZZ – made from a liquor, lemon/lime juice & syrup, shaken w/ ice
then filled with soda water, served in a highball glass
FLIP – hot or cold shaken drink made of liquor or wine, sugar, egg &
spice/s & topped w/ grated nutmeg.
FRAPPE – made of liqueur poured over shaved ice in a cocktail
glass
HIGHBALL – tall drink made of liquor, a carbonated mixer &
cracked ice served in a highball glass
JULEP – drink made of bourbon, rye whiskey, Madeira or Claret,
sugar muddled fresh mint leaves, soda water & crushed ice
MIST – similar to a praffe but usually made of scotch or bourbon
poured over shaved ice
PICK-ME-UP – also called correctiff; drunk to aid digestion
PUNCH – mixed in a punch bowl & garnished & garnished w/ choice
fruit slices
RICKEY – cold drink made of a liquor , juice & soda water served in
a highball glass, garnished w/ lime rind
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SANGAREE – cold drink made of wine & sugar topped w/ port
grated nutmeg
SMASH – made of liquor, sugar & mint leaves served in an old
fashioned glass
SOUR – cold shaken drink made of a liquor, fresh (usually lime)
juice & sugar served in a sour glass
SWIZZLE – drink made by mixing various ingredients w/ shaved ice
using a swizzle stick until it is frosted
TODDY – hot or cold drink made a liquor, sugar, lemon, hot water &
cinnamon served in mug or tumbler
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FRUITS FOR GARNISHING
• LEMON
TWIST
• ORANGE SLICES
• LEMON/LIME SLICES
• LEMON,LIME,ORANGE
WEDGES
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• PINEAPPLE
WEDGES• SPIRAL
• KNOT
• WHEEL
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OTHER FRUITS/HERBS FOR
GARNISHING
• CHERRY• GREEN OLIVE
• KIWI
• COCKTAIL ONION
• WATER MELON
• MINT LEAVES
STRAWBERRY
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COCKTAILS: RECIPES &
PREPARATION• GUIDELINES:
• Familiarize the term, tools, & beverages
• Mise en place
• Measure ingredients
• Do not waste expensive ingredients
• Quality ingredients/materials make a cold good drinks
• Chill serving glasses esp. for straight up drinks
• Use specified ingredients
• Ample ice amount
• CHEERS!!!!!!!
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B&B1 oz. each cognac & Benedictine*Combine in a brandy snifter & swirl
BETWEEN THE SHEETS1 jigger brandy/cognac, ¾ oz. Cointreau, Curacao Or triple sec, 1 oz. light rum, ½ oz. lemon juice*Shake with ice then strain into a chilled cocktail glass
BRANDY ALEXANDER1 jigger brandy, 1 oz. crème de cacao & 2-3 oz.Milk/cream*Shake with ice then strain into a chilled
cocktail glass
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BRONX1 jigger gin, ½ oz. each dry & sweet vermouth & freshOrange juice*Shake w/ ice & strain in a chilled whisky or old Fashioned glass.
WHITE LADY1 jigger gin, ½ triple sec or Cointreau1 jigger lemon juice*Shake & strain into a frosted cocktail glass
PERFECT MARTINI1 jigger gin, ½ each dry & sweet vermouths, garnish: olive*Shake or stir gin & vermouths over ice.
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AMERICANO1 jigger Campari bitters, ¾ oz. sweet vermouthSoda water to fill, garnish: orange & lemon peel *Build w/ ice in a highball or large old fashioned glass.Fill with soda water, garnish
GRASSHOPPER½ OZ.each green crème de menthe, white crème de cacao& cream, garnish: Cherry(optional)*Shake with ice then strain into a margarita or coaktailGlass. Garnish.
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ZOMBIE¾ oz. light rum, ¼ oz. dark rum, ¼ tsp. 151-proof rum,1 oz. each lemon/lime, orange & pineapple juiceGarnish: pineapple spear/stick & cherry/mint sprig*shake / blend then pour into a chilled Zombie/Collins glass
CUBA LIBRE1 jigger light/gold rum, ½ oz. lime juice, Coke to fillGarnish: lime wedge*Build in an ice-filled highball or cocktail glass.
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FROZEN MARGARITA1 jigger white tequila, ½ triple sec, 1 oz. lemon/lime juice, Garnish: lime slice*Blend w/ ice till firm/slushy & pour into a chilled salt-rimmedmargarita cocktail or wine glass
TEQUILA SUNRISE1 jigger white/gold tequila, ½ grenadine, orange juice to fillGarnish: lime/orange slice*Coat inner part of the glass w/ grenadine. Fill with ice.
Add tequila. Fill w/ juice
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BLACK RUSSIAN1 jigger vodka, ¾ oz. Kahlua or any coffee liqueur*Stir with ice or shake vigorously w/ ice then pour into chilled old
fashioned glass.
BLOODY MARY1 jogger vodka, 4-6 oz. tomato juice, few dashes
each of Worcestershire sauce & Tabasco saucepinch of salt & pepper,
Garnish: celery stalk*Stir or shake gently w/ ice & strain in a chilled Collins glass
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DRY ROB ROY2 oz. scotch, ½ oz. dry vermouth, garnish: lemon twist* Stir w/ ice in a mixing glass
RUSTY NAIL1 jigger scotch, 1 oz. DrambuieCombine in an ice filled old-fashioned glass
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-IS ASHORT, STRONG DRINK MADE OF A COMBINATION OF LIQUEURS, LIQUORS AND/OR ALCOHOLIC MIXERS, SERVED IN, AND DRUNK W/ ONE TIP OF A SHOT GLASS
BULLFROG
AFTER 5
SCREAMING ORGASM
SNOWBALL
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SHIRLEYTEMPLE CINDRELLA
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