12

Special Program in Technical

Vocational Education (SPTVE)
Quarter 1- Module 2
Bar Equipment Tools and Bar Supplies
Bartending – Grade 12 SHS
Quarter 1 – Module 2:
Bartending and Bar Services

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The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education - Region II
Secretary : Leonor M Briones
Undersecretary : Analyn M. Sevilla
Assistant Secretary : Alberto T. Escobarte

Development Team of the Module

Author : Jaypee O. Cunanan

Language Reviewer: Jaypee O. Cunanan

Content Editor : Jaypee O. Cunanan

Illustrator : Mary Queen Casaclang
Layout Artist : Jaypee O. Cunanan

Management Team

Gregorio C. Quinto, Jr., EdD

Chief, Curriculum Implementation Division
Rainelda M. Blanco, PhD
Education Program Supervisor - LRMDS
Agnes R. Bernardo, PhD
EPS-Division ADM Coordinator
Joel I. Vasallo, PhD
EPS – Technology and Livelihood Education
Glenda S. Constantino
Project Development Officer II
Joannarie C. Gracia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Bartending – Grade 12 SHS
Supplementary Learning Resource

2
 BARTENDING AND
BAR SERVICES NC II
 Introductory Message
For the facilitator:
Welcome to the Bartending and Bar Services G12 SHS Project CAP-LRE
Alternative Delivery Mode (ADM) Module on Bartending and Bar Services.
This module was collaboratively designed, developed and reviewed by
educators from public institutions to assist you, the teacher or facilitator, in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body
of the module:
As a facilitator, you are expected to orient the learners on how to use this
module.
Notes to the Teacher
This contains helpful tips or strategies that
will help you in guiding the learners.

You also need to keep track of the learners’ progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and
assist the learners as they do the tasks included in the module.

For the learner:

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time through
understanding about the skills needed for Bartending and Bar Services. You will
be enabled to process the contents of the learning resource while being an
active learner.

In this module, you are expected to:

• independently differentiate the different types of the bar and how they
operate;
• demonstrate knowledge and skills of bartending and bar services
• show knowledge and skills in distinguishing the three important parts of the
bar; and
• perform different techniques in bottle flaring through the given task.
This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn
in the module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

This is a brief drill or review to help you link

What’s In
the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story,
a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.
This comprises activities for independent
practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to
process what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of
mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to
enrich your knowledge or skill of the lesson
learned.

Answer Key This contains answers to all activities in the

module.
At the end of this module you will also find:
References- This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with
it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
 Lesson 2: Bar Equipment, Tools and Bar Supplies
What I Need to Know

This module provides varied activities that will help you learn more about the
different concept inside the bar.
At the end of this module, you are expected to:
• differentiate the different bar equipment, bar tools, and bar glasses
• determine their uses inside the bar and its functions.

What I Know
The following items below will test how much you already know about the lesson.
Choose the letter of the correct answer from the options given for each item.
Write your answer on the separated answer sheet.

1. Which of the following is not a general supplies?

a. Cocktail coaster c. Cocktail straws

b. Cocktail napkins d. Cocktail strainer

2. Which of the following tools is the waiters’ best friend?

a. Cork screw c. Pen

b. Order slip d. Shaker

3. Which mechanical equipment is used to make the drinks creamy and

used to crush the ice.
a. Bar spoon c. Fruit juicer

b. Blender d. Mixer

4. Which of the following is the juice storage and pourer?

a. Chiller c. Refrigerator

b. Master pourer d. Zester

5. How many ounces does a one full jigger have?

a. 50 ml c. 30 ml

b. 45 ml d. 15 ml
6. Which mixing equipment is used in stir method?
a. Blender c. Mixing glass

b. Electric mixer d. Shaker

7. Which kind of strainer is used in mixing glass?

a. Fine strainer c. Julep strainer

b. Hawthorne strainer d. All of the above

8. Which storage is used for sliced fruits for garnish?

a. Bar caddy c. Garnish tray

b. Decanter d. Ice bin

9. Which glasses is used for straight spirits like vodka and tequila?
a. Collins glass c. Shot glass

b. Martini glass d. Tulip glass

10. Which of the following is not a stem glass?

a. Champagne glass c. Highball glass

b. Cocktail glass d. Wine glass

What’s in
WORD SCRAMBLE
Now that you have learned about the different parts of the bar, types of the bar
and the bar brigade, read and answer the given task!
Direction: Look carefully at the jumbled words and try to unscrambling as many
words as you can.

1. AREBDERTN - _________________________________ _________________

2. UNEDARRB - _________________________________
3. TONARUCEBR - _________________________________
4. SSCAGKLRA - _________________________________
5. APEDSRIEL - _________________________________
6. NTGIUSNOROITPA - _________________________________
7. GAUHNND - _________________________________
8. FRAREDTBE - _________________________________
9. ORSCELEOKG - _________________________________
10. ORICESTNTEIP - ________________________________

What’s New

Word Hunt
Direction: The hidden words can be positioned in all directions, draw a line to the
words associated to the bar tools and equipment.

Cocktail glass
Rack glass
Mixing glass
Garnish tray
Shaker
Chiller
Jigger
Decanter
Muddler
Ice bin
Cork screw
Tumblers
Hawthorne
Speed rail
Pourer
Hurricane
Bar spoon
Blender
Juicer
Pilsner
 What is It

BAR EQUIPMENT, TOOLS and SERVICE SUPPLIES

The bar needs experienced bartenders who know how to professionally work
behind the bar and provide customers with drinks that are consistent in quality
and taste. To do this, bartenders require more than just right liquor, mixes, and
other ingredients that go into making drinks. They need the right tools as well as
to mix and serve drinks quickly and efficiently. (Source: glimpsecorp.com)

A. BAR EQUIPMENT

EQUIPMENT &
USES SAMPLE
SUPPLIES

OVERHEAD For hanging bar glasses

RACKS (not advisable for outdoor dining)

A mechanical equipment that is used to

blend ingredients and to make drinks
BLENDER creamy.
When blending used crushed ice.

This is used for stocking ice. It has a speed

ICE BINS/ rail attached to the front, with or without
bottle wheels.
ICE CHEST

Typically contains the most frequent poured

SPEED RAIL liquors (pouring or house brands).
 A typical equipment used for chilling and
REFRIGERATOR storing beers, juices, garnishes and other
bottled drinks.

MECHANICAL A machine used for washing glasses. It

GLASS WASHER delivers water that is hot enough to kill
bacteria.

A refrigerated storage for chilling wines

WINE CHILLER particularly white wines and champagne.

GLASS CHILLER A top opening refrigerator that chills glasses.

A device fitted into the neck of a beverage

POURER bottle. It is designed to control the flow of
liquor. Inside is a bearing that automatically
(STOPPER) closes the spool when the liquor reaches 1
ounce per shot.

For frosting the rim of the glass. One

compartment is for frosting salt, another for
GLASS RIMMER sugar and another one for lime juice.

For extracting fruit juices.

FRUIT JUICER
B. BAR TOOLS and SUPPLIES

EQUIPMENT &
SUPPLIES USES SAMPLE

JIGGER Used to measure the amount of

liquor poured over a drink.

One full jigger is

equivalent to 1.5 There are two kinds: One with a
oz. or 45ml. heavy glass base and the other
one is a doubled-ended stainless
steel jigger.
One side of the
jigger is equivalent
to ½ of 45ml.

A heavy glass container for

mixing drink ingredients along
MIXING GLASS with ice. Then the mixed drink is
strained into a serving glass.

A device for shaking ingredients

together with ice. It is used for
cocktails wherein ingredients do
not mix readily with spirits (egg,
sugar, and sometimes fruit juices).

SHAKER
There are two kinds of shaker:
 THREE IN ONE STAINLESS STEEL – A
combination of stainless steel mixing
container, stainless steel cup with a
built strainer.
 BOSTON SHAKER – An original
combination of a mixing glass and
stainless steel cup that fits on top.
 Used for straining drinks. It has a
round wire spring on its handle,
which fits on top of the shaker or
mixing glass to strain the ice and
BAR STRAINER allow the liquid to pass through it.

 Hawthorne strainer
 Julep strainer
 Fine strainer (calamansi strainer)

With a long stainless steel handle,

a twisted shaft and flat muddler
end.
Used for stirring drinks. One end
BAR SPOON
may have a fork design for pickup
of garnitures.
The bowl of the spoon can
contain 1 teaspoon.

A tool for scooping ice from the

ice bin.
ICE SCOOP

A device designed to handle

ICE TONG cubes of ice one at a time.

A wooden tool for muddling or

crashing one substance, such as
sugar and mints. One and is flat
MUDDLER
for easier muddling while the
other end is rounded as it is used
to crack ice.
 For pouring liquid from large
FUNNEL container into a small one. It
comes in several sizes.

For chopping ingredients for

cocktails and garnish. The
CUTTING BOARD
cocktails must have a surface
that will not dull the knife.

A paring and utility knife made of

stainless steel for cutting
BAR KNIFE purposes.

A device designed to extract

corks from wine bottles. It should
be made of stainless steel. There
CORK SCREW several types of cork screw such
as waiter’s corkscrew, angel’s
wing, and prongs type.

Serves as ice container.

ICE BUCKET

Protective device placed on bar

counters to protect glasses and
other fragile items from
RAIL MAT breakages.
 For decanting wine.

WINE DECANTER

For serving beverages and

BAR TRAY bottled/canned drinks. It must be
protected with a cork to avoid
(underlined with
slips.
cork)

Juice storage and pourer.

MASTER POURER

Used to make zest from the skin of

ZESTER
the fruit to create garnish.

GARNISH TRAY Storage of sliced fruits for garnish.

Container for napkins, straw,

BAR CADDY stirrer, etc.
 For chilling white, rose and
WINE BUCKET champagne wines. During
service, these wines are carried
WITH STAND to the guest table in this wine
bucket.

Under liner for drinks designed to

protect the table against
moisture of chilled glasses.
COASTER

Stirrer –for stirring drinks

PICKS, STIRRERS Straw –for customers use in
AND STRAW drinking beverages
Picks – serves as garnish

C. BAR GLASSES

A bar glass usually consists of a bowl, a base or foot and stem although not all
glasses have theses 3 parts.

Bowl

Stem

Foot
TYPES OF BAR GLASSES

Flat glass that is basically a

bowl without a stem or a
foot
1. TUMBLERS

A style of glass in which the

bowl sits directly on a base
or foot
2. FOOTED GLASS

Includes any glass having all

three features – bowl, foot,
stem
3. STEM WARES

4. MUGS Tumbler with handle

GLASSES USED IN BAR SERVICE

GLASSES USES SAMPLE

BRANDY
SNIFTER/BRANDY
GLASS
For brandies like Fundador 1,
Cognac, Carlos 1
Single 8-ounce Remy Martin
Double 12-14 ounce

SHOT GLASS
For straight spirits like vodka
2 0z and tequila

For champagne and other

cocktails like mimosa, Pink
Lady, and Side Car.
CHAMPAGNE
GLASS It has 3 types:
a. flute
b. tulip
c. saucer

HIGHBALL GLASS

For, highball drinks, like gin

6 or 8 ounces
tonic, Vodka tonic.
Thin, slim and tail

Also for soft drinks, juices,

The base is wider than sodas and tonic drinks
the Collins glass.
 For Collins like Tom Collins,
COLLINS GLASS
John Collins and long drinks

Also highball with 10 ½

- 12 ounces
The base is narrow and
taller than the highball
glass.

COCKTAIL/MARTINI
GLASS
For martinis and cocktails like
Angel, Kiss, Gibson , pink
2 ½ to 5 ounces
lady, brandy Alexander
V shape

WHITE WINE
GLASS
6 ounces White wine glass for white
wine like Chardonnay, Fume
Smaller mouth to keep
Blanc
the wine chilled
RED WINE GLASS
Red wine glass for red wine
8 ounces
like Pinot Noir
Has a wider mouth to
Merlot
allow the wine to
breathe

Looks like champagne glass

MARGARITA but has a curve
GLASS between the mouth and the
stem
6 ounces
For serving margarita
 For beer like San Miguel beer
and Budweiser

BEER GLASS Has various types:

a. Pilsner glass
b. Foot Pilsner
c. Beer mug

CORDIAL OR LIQUEUR
GLASS

For cordials and liqueurs like

½ ounces Kahlua and Drambuie

SOUR GLASS
For sour cocktails only.

COUPETTE GLASS Most used cocktail glass.

For whiskies like Manhattan,

Black Russian and other
drinks served on the rocks
ROCK GLASS OR OLD (with ice).
FASHIONED GLASS
The rock glass maybe:
Single - 8 oz. for serving of
They are short with a one shot
wide mouth.
Double – 12 oz. for serving
two shots
 SHERRY GLASS

For sherries like Tio Pepe and

2 ½ - 3 ounces
dry sack.

SPECIAL GLASSES
With special design
Often used for drink of the
month, iced tea and other
8 – 20 ounces special drinks like Margarita,
depending on the use “Mutya ng Pasig”, etc.
 What’s more

A. CROSS WORD PUZZLE

Direction: Answer the Cross Word Puzzle (bar equipment and bar tools)

Vertical
2. It is an equipment used to store bottled wines.
4. It is tool used by the bartender to measure the accurate amount of liquor before
mixing or shaking all the ingredients.
5. After stirring all the ingredients in the mixing glass, this tools is used separate the
mixture from the ice.
7. A machine that helps the bartender to clean all the glasses.
10. It is where the ice are produce and kept.
11. A wooden or metal made tools that is used to muddle herbs like mint leaves,
citrus fruits like lime to create more flavor.
Horizontal
1. It is the waiter’s best friend.
3. It is a spoon that is used in stirring and chilling the ingredients in the mixing glass.
6. This tool is used for picking the ice, herbs or garnish fruits.
8. An equipment that stores both canned and bottled beverages.
9. A thick glass that can hold up to 500 ml for stirring all ingredients together with
ice then strain to the cocktail glass.
12. An equipment that blends all ingredients and crushes ice to make a creamy
drink.
13. It holds all stem glasses hanging in the front bar.
14. It is where all the fast spirits are placed for the convenience of mixing.
15. A tool that helps the bartender to shake all ingredients together with the ice.
B. WHERE AM I BELONG?
Directions: Arrange the different glasses according to their types (footed, stem,
and tumbler). Write your answer to the separate answer sheet.

Martini glass Shot glass

Irish coffee glass

Pilsner glass
Margarita glass Coupette glass

Champagne glass
highball Hurricane glass

Pocco Grande glass Collins glass

zombie glass

Old fashioned glass Brandy snifter

Red wine glass
 What I Have Learned

Direction: Answer the following question in your separated answer sheet.

1. What are the difference between highball glass and Collins glass?
2. What are the difference between red wine glass and white wine glass?
3. What are the difference red wine and white wine in storing procedures?

What I Can Do

1. From the list of bar tools and equipment, you are going to choose one of your
favorite.
2. Draw your chosen tool in short bond paper, use ink and color it.
3. Answer the following questions below.
(a) Why did you choose that tool?
(b) How can you relate or use the tool in our current situation?

Assessment

A. The following items below will test how much you’ve learned about the
lesson. Choose the letter of the correct answer from the options given for
each item. Write your answer on the separated answer sheet.

1. What is the name of a bartender’s tool that is used to accurately measure

the amounts of liquid?
a. Jigger c. Spout

b. Shaker d. Shot

2. Which of the tools help the bartender to crush the fruit?

a. Bar spoon c. Fine strainer

b. Cork screw d. Muddler

3. Which type of glass should you use to serve brandy?

a. Collins c. Sherry

b. Highball d. Snifter

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4. Which of the following is the juice storage and pourer?
a. Chiller c. Refrigerator

b. Master pourer d. Zester

5. How many ounces does a double shot have?

c. 60 ml e. 30 ml

d. 45 ml f. 15 ml

6. Which mixing equipment is used in stir method?

a. Blender c. Mixing glass

b. Electric mixer d. Shaker

7. Which kind of strainer is used in mixing glass?

a. Fine strainer c. Julep strainer

b. Hawthorne strainer d. All of the above

8. Which storage is used for sliced fruits for garnish?

a. Bar caddy c. Garnish tray

b. Decanter d. Ice bin

9. Which glasses is used for straight spirits like vodka and tequila?
a. Collins glass c. Shot glass

b. Martini glass d. Tulip glass

10. Which of the following is a stem glass?

a. Collins glass c. Highball glass

b. Cocktail glass d. Pilsner glass

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 B. Identify the following bar tools and equipment. Write your complete
answer in the separate answer sheet.

_______1. Which equipment is used for placing the most frequent poured liquors
under the bar?
_______2. Which typical equipment is used for chilling and storing beers juices,
garnishes and other bottled drinks?
_______3. Which device is used fitted to the neck of a beverage bottle is designed
to control the flow of liquor?
_______4. Which device is used for pouring liquid from large container into a small
one?
_______5. Which device is used to extract corks from wine bottles?
_______6. It is a protective device placed on bar counter to protect glasses and
other fragile items from breakages.
_______7. What is the use of wine decanter?
_______8. What is the use of coaster?
_______9. What are the three parts of bar glasses?
_______10. How many ounce does a highball contains?

Additional Activity

1. What are the four classifications of wine?

2. Give examples in each classification of wines.

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 Answer key

What I know What’s in

1. D 6. C 1. Bartender 6. Pouring station

2. A 7. C 2. Under bar 7. Hand gun
3. B 8. C 3. Bar counter 8. Draft beer
4. B 9. C 4. Glass rack 9. Keg cooler
5. B 10. C 5. Speed rail 10. Receptionist

What’s new What’s more

Word Hunt A. Cross word puzzle

B. where I belong

Footed Stem Tumbler

Snifter red wine glass highball

Irish coffee martini glass Collins
Poco grande champagne shot glass
Hurricane margarita zombie
coupette glass pilsner
oldfashioned

What I can do
Answer will vary depending on the understanding of the students.

39
Assessment
A. multiple choice
1. A 6. C
2. D 7. C
3. D 8. C
4. B 9. C
5. C 10. B

B. Identification
1. Speed rail 6. Rail mat
2. Refrigerator 7. Separate sediments/it shows elegance
3. Pourer/stopper 8. Hold the glass/absorbed moisture
4. Funnel 9. Bowl, stem, and foot
5. Cork screw 10. 6-8 ounce

40
 References

BOOK

Roldan, A. S., & Edica, B. T. (2008). Food Service and Bartending (Revised
2008 ed.). Paranaque City: AR Skills Development and Management
Services.

Roldan, A. S. (2011). Beverage Management (2011 ed.). Manila: C and E

Publishing.

Trumann, M. (2008). Food and Beverage Service. Manila: Rex Publications.

WEBSITE

Rizvi College of Hotel Management |. (n.d.). Retrieved September 11,

2020, from http://rizvihmct.com/

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 For inquiries or feedback, please write or call:

Department of Education – Region III Learning

Resource Management Section (LRMS)
Diosdado Macapagal Government Center Maimpis,
City of San Fernando (P)
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