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Part 2 food & beverage product knowledge
This document provides information on developing and maintaining knowledge of food and beverage products. It begins by discussing various types of vermouth, ports, muscat wines and major wine producing countries. It then covers the five basic spirits (whiskey, rum, gin, vodka, brandy) and provides details on each. The document also discusses liqueurs, beer, non-alcoholic beverages and identifies the general work requirements for various food and beverage roles like head waiter, food waiter, drink waiter and bar staff. It suggests methods for staying up-to-date on industry knowledge like research, feedback and observation.
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Part 2 food & beverage product knowledge
- 1. DEVELOP AND MAINTAIN FOOD& BEVERAGE PRODUCT KNOWLEDGE DEDY WIJAYANTO Part 2 DEDY WIJAYANTTO 1
- 2. Research general informationon F&B products Vermouth: • White wine infused with various herbs, spices, flowers, fruits • Available in: • Red – ‘rosso’ (sweet): also called ‘Italian’ • White – ‘bianco’ (dry): also called ‘French’ • Used in some mixed drinks & on its own as a pre-dinner drink DEDY WIJAYANTTO 2
- 3. Ports are availablein a variety of styles: • White port – no/less time in contact with grape skins • Ruby port – blended & bottled young to retain ‘fire’ • Tawny port – called after its colour due to wood aging • Vintage port – made from grapes of one specific year: should be consumed with 2 – 3 days of opening • Liqueur port – tawny port which has been allowed to evaporate through casks to reduce amount of liquid & concentrate the sugar, colour & flavour DEDY WIJAYANTTO 3
- 4. Muscat: • Name canrefer to the grape variety or the fortified wine • Is a red dessert wine • Also available in ‘Liqueur’ form (similar to liqueur port) DEDY WIJAYANTTO 4
- 5. Major wine producingcountries of the world: Major wine countries – but there are others Australia Chile France South Africa Italy Spain Germany America New Zealand Portugal DEDY WIJAYANTTO 5
- 6. Spirits: • There are5 basic spirits: • Whiskey • Rum • Gin • Vodka • Brandy DEDY WIJAYANTTO 6
- 7. Whisky: • Distilled fromgrain (barley, rye, maize, cereal) • There are various sorts: • Scotch whisky – grain, de luxe, malt • Common brands = Johnie Walker (different colour labels indicate different quality), Chivas, Haig’s Dimple, Black & White, Teacher’s, Glenfiddich DEDY WIJAYANTTO 7
- 8. Other whisky products: •Irish whiskey: • Jameson, Paddy’s, Tullamore Dew • Bourbon & Rye whiskies: • Wild Turkey Kentucky Straight Bourbon Whisky • Jack Daniels Sour Mash Tennessee Whiskey • Jim Beam Kentucky Straight Bourbon Whiskey DEDY WIJAYANTTO 8
- 9. Rum: • Distilled frommolasses • Styles: • Jamaican, Barbados, Trinidad • Colours: • Red, clear/white, gold • Brand names: • Captain Morgan, Bacardi, Cougar DEDY WIJAYANTTO 9
- 10. Proof’: • Another wayof indicating the alcohol content of spirits • ‘Proof’ figure will be twice the alc/vol figure • 80 proof means 40% alc/vol DEDY WIJAYANTTO 10
- 11. Gin: • White spiritwith added infusions of various berries & herbs – juniper, sloe berries, coriander, cardamon, citrus peel • ‘London Dry Gin ‘ – most called for type: • Gordon’s, Tanqueray, Gilbey’s • Slow Gin – emphasis on sloe berries DEDY WIJAYANTTO 11
- 12. Vodka: • Made froma base grain or molasses & heavily filtered • Traditionally not flavoured but recent vodkas feature infusions of cherries, pears, cranberries, strawberries, vanilla, oranges, lemons & other ingredients • Popular brands – Enistoff, Karloff, Finlandia, Wyborowa, Smirnoff, Skyy DEDY WIJAYANTTO 12
- 13. Brandy: • Distilled fromgrapes • Widely produced • Popular brands = St. Remy, Remy Martin, Hennessy Cognac: • Must be made in ‘Cognac’ region (France) • Consumed from Brandy Balloon • Popular brands = Courvoisier, Remy Martin, Camus DEDY WIJAYANTTO 13
- 14. Tequila: • Mexican spirit– clear to pale gold in colour • Made from cactus plant • May have worm in the bottle • Popular brands - José Cuervo, El Toro, Coyote DEDY WIJAYANTTO 14
- 15. Service of spirits: •Double (60 mls), Full nip (30 mls) or Half (15 mls) • May be in long or short glass • May be served ‘with’ or ‘without’ ice • ‘Neat’ = no ice, no water, no mixer • If patron does not specify, standard industry practice is: • Ask how they want it • Use full nip, long glass & ice DEDY WIJAYANTTO 15
- 16. Mixers/soft drink withspirits: • Gin – tonic water, lemon squash, bitter lemon, lemonade, orange juice • Brandy – dry ginger, cola, lemonade • Whisky – dry ginger, cola, soda water • Rum – cola • Vodka – lemon squash, orange juice, tomato juice DEDY WIJAYANTTO 16
- 17. RTDs: • Stands forpre-mixed ‘Ready-To-Drink’ products • Available in bottles & cans • May be spirit-based or wine-based • Examples include Bacardi Breezers, Vodka Cruisers, Canadian Club and cola, Jack Daniels and cola DEDY WIJAYANTTO 17
- 18. Applejack: • Pot distilledfrom apples • May be straight or neutral spirit Aquavit: • ‘Water of life’ • Distilled from grain or potatoes – may be flavoured • Served ice cold – can be stored in a freezer DEDY WIJAYANTTO 18
- 19. Calvados: • Apple brandy Eaude Vie: • ‘Water of life’ • Fruit brandies • Generally colourless DEDY WIJAYANTTO 19
- 20. Kirsch: • French cherrybrandy Kirschwasser: • German or Swiss cherry brandy DEDY WIJAYANTTO 20
- 21. Ouzo: • Greek nationaldrink • Aniseed flavour Pernod: • Proprietary brand aniseed-flavoured French drink • Both turn milky in colour when water is added DEDY WIJAYANTTO 21
- 22. Poire Williams: • Frenchpear brandy Slivovitz: • Yugoslavian plum brandy DEDY WIJAYANTTO 22
- 23. Liqueurs: • Spirits flavouredwith a range of ingredients • ‘Proprietary’ liqueurs = liqueurs made only by one company: Tia Maria, Grand Marnier, Galliano • ‘Generic’ = styles of liqueurs made by many producers: advocaat, crème de menthe, crème de cacao • Used in cocktails or served on their own - may be served ‘flaming’ • Serve size = 30 mls DEDY WIJAYANTTO 23
- 24. Advocaat: • Thick, yellowegg- & spirit-based Anisette: • Sweet anise-flavoured Bailey’s Irish Cream: • Whiskey with fresh cream, chocolate & coffee DEDY WIJAYANTTO 24
- 25. Benedictine DOM: • DOM= Deo Optimo Maximo • Golden liqueur with herb flavour Chartreuse – yellow & green: • Brandy distilled with herbs • Yellow Chartreuse is yellow & sweeter Cointreau: • Clear orange-flavoured DEDY WIJAYANTTO 25
- 26. Crème de Bananes: •Sweet & banana-flavoured Crème de Cacao: • Sweet liqueur of cocoa & vanilla beans Crème de Cassis: • Blackcurrant-flavoured Crème de Menthe: • Mint-flavoured – available in green & clear DEDY WIJAYANTTO 26
- 27. Drambuie: • Scotch whiskywith herbs & honey Grand Marnier: • Oranges steeped in Cognac Irish Mist: • Whiskey infused with heather & honey Kahlua: • Coffee-flavoured DEDY WIJAYANTTO 27
- 28. Curaçao: • Orange-flavoured liqueur •Blue, orange or colorless Jagermeister: • Bitter tasting made from herbs, roots & spices Kummel: • Grain spirit flavoured with caraway seeds Maraschino: • Cherry liqueur DEDY WIJAYANTTO 28
- 29. Midori: • Green &melon-flavoured Parfait d’Amour: • Highly-scented, violet-colored liqueur Peach brandy: • Peaches soaked in brandy Royal Mint Chocolate: • Like a liquid ‘after dinner mint’ DEDY WIJAYANTTO 29
- 30. Sambuca: • Anise-flavoured • Red,black or clear Strega (‘the witch’): • Italian herb-flavoured liqueur Tia Maria: • Coffee-flavoured Van Der Hum: • Brandy with tangerinesDEDY WIJAYANTTO 30
- 31. Beer – availablein: • Draught – bulk form using kegs/barrels • Packaged form – small and large bottles, cans DEDY WIJAYANTTO 31
- 32. Beer is madeby ‘brewing’: • Barley steeped in water & germinates • Dried by warm air & ground • Mixed with water to make 'wort’ • Wort boiled with hops & sugar • Cooled & yeast added to start fermentation • Beer is then clarified, stored & matured • Filtered, packaged & sold DEDY WIJAYANTTO 32
- 33. Boutique beers: • Notmass produced • Have unique characters – colour, aroma, flavour • May be produced by micro-breweries, some attached to hotels • May be domestic/local/national or international (from overseas) DEDY WIJAYANTTO 33
- 34.
- 35. Commercially produced beers: •Brewed by big breweries – at different strengths: • Standard – around 4.9% alc/vol • Mid-strength – about 3.3% alc/vol • Light – about 2.2% alc/vol • Low-alcohol – at around 0.9% alc/vol • May be domestic or overseas DEDY WIJAYANTTO 35
- 36. DEDY WIJAYANTTO 36 Citrus-infusedbeers: Beer infused during the brewing process with one or more of the following: • Orange • Lemon • Lime
- 37. Imported beers: DEDY WIJAYANTTO37 Brand Country Fosters Australia Lowenbrau Beck’s Corona Budweiser Heineken Miller Maes Chimay Duvel Asahi
- 38. Most beer isserved ‘neat’ but variations exist: • Shandy = beer & lemonade • Beer with a dash = just a small amount of lemonade • Lager & line = beer & lime juice • Red eye = beer & tomato juice • Black & tan (‘Half & half’) = beer & stout • Portergaff = stout & lemonade • Wedge of lime in neck of Corona bottle • Glasses for beer range from 200 mls.DEDY WIJAYANTTO 38
- 39. Non-alcoholic beverages: • Tea •Coffee • Milk shakes & flavoured milks • Smoothies • Hot & iced chocolate • Juices (Continued) DEDY WIJAYANTTO 39
- 40. • Cordials &syrups • Waters • Soft drinks/aerated waters • Mocktails • Health & energy drinks • Frappés • Children’s specialty drinks DEDY WIJAYANTTO 40
- 41. Identify information requiredto fulfill responsibilities of job role General work requirements – Head waiter: • Organise staff • Create table/floor plan • Conduct staff briefing • Liaise with others • Welcome guests (Continued) DEDY WIJAYANTTO 41
- 42. • Oversee/supervise servicesession • Monitor service standards • Conduct end-of-session de-briefings • Contribute positive suggestions for change DEDY WIJAYANTTO 42
- 43. General work requirements– Food waiter: • Setting up room • Greeting guests • Taking orders • Serving food • Clearing tables • Preparing & presenting accounts (Continued) DEDY WIJAYANTTO 43
- 44. • Receiving payment •Farewelling guests • Stripping room DEDY WIJAYANTTO 44
- 45. General work requirements– Drink waiter: • Setting glasses • Taking drink orders • Delivering drinks to tables/guests • Serving drinks • Making recommendations (Continued) DEDY WIJAYANTTO 45
- 46. • Clearing • Preparing,presenting & processing beverage account • Farewelling guests • Stripping room at end-of-service • Cleaning DEDY WIJAYANTTO 46
- 47. Combined ‘food &beverage’ roles: • Integrate the identified roles of individual food & beverage waiters • Occur: • In small venues, &/or • In large venues where management believes service of F&B is best provided to guests by the same person DEDY WIJAYANTTO 47
- 48. ‘Runners’ (‘Busboys/busgirls) –support waiters: • Running/bussing dishes to & from kitchen & dining room • Removing unwanted items • Preparing ancillary items to support service • Fetching & carrying whatever the waiter wants • Conveying messages • Dealing with spills DEDY WIJAYANTTO 48
- 49. General work requirements– Bar staff: • Prepares bar for service • Mix & serve drinks – to staff & direct to customers • Accepts payment - & may run the accounts • Orders stock • Cleans & tidies bar DEDY WIJAYANTTO 49
- 50. You may obtaininformation on what your job entails by: • Reading Job Descriptions & similar • Seeking verbal advice from others • Attending on-the-job training • Reading workplace Checklists DEDY WIJAYANTTO 50
- 51. The industry isconstantly changing & you need to be proactive & stay up-to-date with what is happening – you can do this through a mix of: • Formal research • Informal research DEDY WIJAYANTTO 51
- 52. Customer feedback &workplace observation is useful in developing/maintaining product knowledge: • Talk to guests/customers • Identify new items available on menus/drink lists • Note ‘product returns’ • Note workplace advertising & displays • Talk with other staff • Observe guests/customersDEDY WIJAYANTTO 52
- 53. DEDY WIJAYANTTO 53 seeyou in part 3. Find me : deddywijayanto@stptrisakti.ac.id