BARTENDING TOOLS AND ESSENTIALS USED FOR BARTENDING

Introducing some of bar tools and essentials

1. COMMON BAR TOOLS AND ESSENTIALS

2. OBJECTIVES Identify and name the most common bartending tools and equipment. Explain the purpose of each tool and how to use it safely. Demonstrate basic handling and cleaning of bartending tools. Understand proper sanitation and safety practices in beverage preparation.

3. In bartending, proper selection of tools and equipment is very important. The quality of the different mixes of alcoholic and nonalcoholic beverages depends on the tools and equipment used. It’s necessary that they are of good quality, functional, and if possible, should have a double purpose.

4. PROPER SELECTION OF TOOLS AND EQUIPMENT 1. Choose the brand with proven performance. 2. Know how to distinguish between functional and attractive gadgets. 3. Choose simple design for ease in maintenance and care.

5. 3. Choose simple design for ease in maintenance and care. 4. Multipurpose or double purpose tools are preferable. 5. Stick to quality- consult experienced bartenders on how to test the quality of different tools and equipment in bartending. 6. Watch out for defects, shape, proportion, and symmetry especially when selecting glass wares.

6. BAR TOOLS AND EQUIPMENT AND ITS USES

7. A bar spoon is a versatile tool used primarily for stirring cocktails and layering ingredients. It can be used for measuring, muddling, and even cracking ice. Its long handle and unique bowl design allow for precise mixing and layering in tall glasses or mixing vessels.

8. C O C K T A I L S H A K E R S

9. Jigger. One of the most commonly used bar tools. an hourglass-shaped measuring device, usually stainless steel, with uneven cones at each end for portioning out spirits. The larger end of the jigger is 1.5 (44.36 ml) ounces and the smaller end is 0.75 (22.18 ml) ounces.

10. The muddler is bar tool bartenders use to smash and mix up ingredients in cocktail recipes. This process is called 'muddling'. The flavours and aromas of herbs and fruits are extracted through this method and integrated with the other ingredients of the drink.

11. BAR / COCKTAIL STRAINERS

12. The Hawthorne Strainer consists of a flat disc to which is affixed a coiled spring. The spring traps large chunks or slivers of ice and other solid ingredients. Used for straining shaken cocktails.

13. A Julep Strainer is a tool used in cocktail preparation, primarily for straining stirred cocktails from a mixing glass. Allowing liquid to pass through while holding back ice and other solids.

14. Fine Mesh Strainer a conical shaped strainer primarily used for more silky textured cocktails. Multifunctional type of strainer; it can be use to sieve sifter for food, coffee, tea, or juicing.

15. Mixing Glass a large, sturdy glass container used for stirring cocktails, especially those meant to be stirred and not shaken, like a Martini or Manhattan. It's a key tool for achieving the right texture and dilution in spirit-forward drinks.

16. Bottle Pourer also known as a pour spout or speed pourer , is a small device inserted into a bottle's neck to regulate and control the flow of liquid during pouring. It's primarily used in bars and restaurants to ensure consistent and efficient pouring of drinks.

17. Wine Key or Corkscrew use to o pe n corked bottles (the classic use) Is a tool designed to remove corks from wine bottles. It typically consists of a pointed metal helix (the "worm") attached to a handle.

18. Bottle Opener is a d evi ce that enables the removal of metal bottle caps from glass bottles.

19. Bottle Wine Stopper a d evi ce used to seal a wine bottle, typically after the original cork has been removed. Their primary purpose is to preserve the wine by preventing oxidation, which can degrade the flavor and aroma.

20. Ice Scoop primar ily used for transferring ice from a container to a glass, cooler, or other receptacle, ensuring hygiene and preventing contamination. Beyond ice, they can also be used for scooping various dry goods like coffee beans, flour, or popcorn.

21. Ice Bucket a container that holds ice cubes or cold water and ice. You can use it to provide ice cubes to put in drinks, or to put bottles of wine in and keep the wine cool.

22. Bar Knife use to easily cut, slice and peel garnishes with ease while having the extra ability to open bottles with the bottle opener and picking up garnishes with the forked tip. Also known as Cocktail knife

23. Bar Board/Cutting Board the best for small cutting jobs, like slicing fruit and other garnishes for drinks. The nonslip edges keep the board in place while you get the job done.

24. Bar Mat use to protect surfaces, contain spills, and enhance safety. They act as a barrier against scratches, stains, and heat damage on countertops, while also providing a non-slip surface for glassware and preventing slips and falls.

25. Bar Towel is a small, absorbent cloth used in bars and restaurants for various purposes. A bar towel is used by bartenders to wipe and clean surfaces such as bar counters, glassware, and hands.

26. Hanging Glass Rack Space saver. A rack that stores glassware, stemware, pitchers, or decanters during washing, transport, and storage These racks are designed to minimize breakage when the proper size is used.

27. Glass Rimmer a bar tool used to add a decorative and flavorful edge to cocktail glasses, typically by coating the rim with salt, sugar, or other ingredients.

28. It's commonly used for drinks like Margaritas, where a salt rim is traditional, but it can also be used for sweet cocktails, shots, and even non-alcoholic beverages.

29. MOVING QUIZ. Students will move from one station to another gradually per minute to answer questions provided until all students are done. QUIZ

30. THANK YOU