Some Beverage Wares


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Some Beverage Wares

  1. 1. There are basically two classifications of beverage ware. The stemmed or footed and the unstemmed or unfooted (tumblers and etc). There are a variety of beverage ware for various uses.
  2. 2. Water Goblet  Sturdy enough for everyday use and special enough for entertainment.  8-12 ounce, wide mouth, wide bowl glass with not so high stem.  Commonly used for water.
  3. 3. Cocktail Glass  A 2½ - 5 ounce stemmed glass with a cone-shaped bowl which is rounded or completely flat on the bottom and placed upon a stem above a flat base.  Often mistaken as martini glass.  Recently, oversized (6 ounces) became popular.
  5. 5. CHAMPAGNE FLUTE  A 4½ - 5 ounce stem glass with a tall narrow bowl.  The bowl may resemble a narrow wine glass.  Smaller diameter allows it to be carried on trays.  Nucleation in a champagne glass helps form the bubbles seen in a champagne.
  6. 6. Champagne coupe  A shallow broad-bowle, stemmed glass, commonly used at wedding receptions, often stacked to build a champagne tower. (Champagne is poured from the top to fill every glass)  Glass was designed especially for champagne in England in 1663.  Broad Surface area makes champagne lose its carbonation fast, making it less suitable for the current style of very dry champagne, compared to the sweet champagne in the 1930s, causing it to fall out of fashion, except for traditional occasions, like weddings.
  7. 7. SHERRY GLASS  A 2-3 ounce V- shaped body with a very short stem.  Generally used for serving aromatic alcoholic beverages.
  8. 8. CORDIAL GLASS  A 1-ounce tulip shaped body with a short stem.  Designed to give after- dinner spirits a stylish edge.  Used for serving drinks at occasions such as parties, and can be used in serving drinks at home.
  10. 10. WHITE WINE GLASS RED WINE GLASS  A 3-5 ounces fluted shaped body with a long stem.  Vary enormously in size and shape.  To preserve a crisp, clean flavor, many white wine glasses ill have a smaller mouth, which reduces surface area and rate of oxidation.  A 3-5 ounces glass, wide mouth body with a long stem.  Characterized by their rounder, wider bowl, which increases the rate of oxidatino.
  11. 11. Brandy / Snifter  A 5-11 ounces glass, oblong shaped body with an arched mouth and a very short stem.  It is mostly used to serve aged brown spirits, such as brandy and whisky.
  12. 12. Pilsner  A 7-12 ounces glass, long, narrow, triangular body, with a very short stem.  Base is narrower than the mouth.  Used to serve light beers.
  13. 13. Sherbet Glass  A 6-ounces glass, wide mouth, saucer- like thick boody.  This may be used to serve sundae, ice cream, or molded desserts.
  14. 14. Hurricane Glass  A 8-12 ounces glassware, with a carved body at the middle.  Used to serve mixed drinks, particularly the “Hurricane”.
  15. 15. Parfait Glass  A 4½ - 8 ounces glass, tall narrow body, same shape from top to bottom and with very short stem.  Used for Floats, Halo- Halo, or Parfaits.
  16. 16. Old Fashioned Glass  A 7½ ounces glass, narrow base with a wide mouth and thick body.  A short tumbler used to serve alcoholic beverages.
  17. 17. High Ball  A 12 ounces tall glass, same width from base to mouth.  A versatile glass that may be used to serve iced tea, and other long drinks.  Taller than the old- fashioned glass.
  18. 18. STEMMED UNSTEMED  Allows the drinker to hold the glass without affecting the temperature of the drink at the same time prevents fingerprints from obscuring the bowl of the glass.  Preferred by most serious wine tasters.  A fun addition to wine tasting.  More casual, durable, stackable in cupboards and dishwasher-safe.  Best for casual settings with everyday wine because of its benefits, compared to the delicate stemmed glasses.
  19. 19.  Crystal is the mist common material used for beverage ware. They are made from silica in combination with other materials. Fine crystals add lead to give excellent brilliance and resonance to the glass when tapped.  Lime is another material used made from soda and white lime to harden the glass and give more clarity. It is hard, but brittle and is scratch proof. This is usually molded and very inexpensive.
  20. 20.  Glass ware should be washed first and separately from other utensils.  Warm water is used with a small amount of ammonia.  Hot water is used to rinse and drained with a rubber mat or thick towel, preferably air-dried.  When pouring hot liquids in glassware, a metal spoon in the glass to prevent cracking.  Cold water should not be poured in a glass that was used for hot liquid.
  21. 21.  In storing, glasses should not be stacked inside each other.  Best to store upside down in a single layer.  Avoid glasses from touching each other.  When they do stack, fill the inner glass with cold water and the outer glass with warm water to remove, without breaking them.  Glassware, especially crystals, should be polished.  This is done by letting steam enter the glass and taking the base of the glass in one corner of the polishing cloth, rotate the glass slowly in cloth.