ARELLANO UNIVERSITY

Jose Rizal High School

Gov. Pascual Ave. Malabon City
Tel. / Fax : 921 - 27 - 44
PACUCOA ACCREDITED: Level II
S.Y. 2023 - 2024
Name : __________________________ Score : _________________________
Grade and Section : ________________ Teacher: _________________________
Date : _________________________
GRADE 10 - TECHNOLOGY AND LIVELIHOOD EDUCATION

I. CONTENT : OPERATING THE BAR

LESSON # 44 BAR TOOLS AND EQUIPMENT

Bar Tools and Equipment

1. Bar Spoon – a spoon with a long handle used to stir mixed drinks in tall glasses. The back of the spoon is also is
also used to layer drinks.
2. Blender – a heavy duty blender is essential to make frozen drinks and blend mixed drinks.
3. Bottle Opener - one of the main tools at the bar used to open bottles.
4. Can Opener or Can Punch – used to remove one end of a can while a can punch is used to make a hole in juice
can.
5. Champagne or Wine Stopper – a special stopper with two wings that clamps over the lip of a champagne bottle
to keep champagne sparkling.
6. Citrus Zester / stripper – a special tool used to cut citrus rinds into ¼ inch wide strips.
7. Cocktail Muddler – a wooden stick used for muddling ingredients like crushing cherries and mint leaves for some
mixed drinks.
8. Cocktail Shaker – a device used to mix beverages (usually alcoholic) by shaking. Ice put in the shaker allows for
a quicker cooling

Types of Shakers
a. Boston shaker – a two-piece shaker consisting of a metal bottom and a glass or plastic mixing glass.
b. Cobbler shaker – a three-piece cocktail shaker that tapers at the top and ends with a built-in strainer and
includes a cap. The cap is often used to measure the spirits of other liquid.
c. French Shaker - a two-piece shaker that consists of a metal bottom and a metal cap. A strainer is always
required for this type of shaker
9. Cocktail Strainer – tool used with a Boston shaker to strain mixed drinks.
10. Corkscrew/wine opener – a device for drawing corks from bottles consisting of a pointed metal spiral attached to
a handle.
11. Ice Bucket and ice tongs – a container that holds the ice. Tool used to pic up ice cubes is ice tongs.
12. Jigger/Measurer – basic bartender’s tool used to measure the liquids being placed in a cocktail to the correct
amount. The most common size is the double ended jogger with 1 oz. and 1 ½ oz. measuring cups.
13. Juice squeezer/Extractor – it helps to soak citrus fruit in hot water before squeezing.
14. Measuring cups and measuring spoons – cups are used to add ingredients to punches while spoons are used to
measure ingredients like sugar and spices.
15. Speed Pourers – are used for free pouring. Different types of speed pourers are used to pour different amounts
of liquor.
16. Knife and Cutting Board – a sharp paring knife and a small cutting board is necessary to cut fruit garnishes.
17. Wine Measuring Glasses – needed to make wine mixing easier and help deliver the right quantity.
18. Cocktail Accessories - comprised of straws, stirrers and garnishing.
19. Bar Towels – used together with cloths to keep things clean. These are made from cotton with sewn edges for
durability.
20. Work Table Rubber or Plastic Mat – placed on the bar work table to protect it from scratches.
21. Bar Caddies – used to hold cocktail napkins, straws, stirrers and coaster.
22. Liqueur Speed Rail – tool kept on the side of a bar work table to hold frequently used spirits and liqueurs.
23. Juice Container – used to sort fruit juice by color and easy storage while preparing drinks at the bar.
Black and Red – Cranberry Red – Grapefruit
Green – Apple White – Milk
Orange – Orange Red and Red – Tomato juice
Yellow - Pineapple
24. Chopping Board, Paring Knife, and Channel Knife – used to cut fruits at the bar counter. A paring knife is mainly
used to separate the skin from the fruit and vegetables. A channel knife is used to peel off skins to make twist
shape garnishes.
25. Margarita Tray – a tray with three separate layers for line/lemon juice, salt and sugar that are used to rim on
glass.
26. Muddler – used to muddle fruits, herbs or spices to get the juice or crumb and release their flavor.
27. Shoes – comfortable slip-resistant shoes that bartenders wear.
28. Bar Floor Mat – mats placed on the bar floor for hygienic reasons and reduce breakage from accidental dropping
of glasswares.
29. Glassware – glassware used to serve drinks that plays a big part to your overall concept: its style, quality and
sparkle. It expresses the personality of your bar.
1. As functional equipment, glassware is used to measure the drinks you serve and conveys them to your
customers.
2. As message carrier, serving each drink in a specific glass size and style tells guests that you know what
you are doing.
3. As merchandising tool, variations of glassware used excites interest and stimulates sales.

ll. OBJECTIVES :

• Identify the different Bar Tools and Equipment used in Bartending

• Classify the different uses of bar tools and equipment

lll. ASSESSMENT : Activity 44

Search/ Look for atleast 10 pictures of bar tools and equipment. Paste it in a long bond paper. Name/label
each item and write it description and uses.

Bar Tool and Equipment (pictures) Description Use/s

1.
2.
3.
4
5
6
7
8
9
10

IV. REFERENCE :
Caballero, Xandra Mae, Career Pathways in TLE 10, Sunshine Interlinks Publishing House Incorporated
(Copyright 2018) pg.222 – 271.
K-12 Learning Module in Bartending TLE 10 E-resources (Wikipedia.com, google.com)

V. GENERALIZATION :

The primary purpose of a bar tool is to make the job of bartending easier, not necessarily to make the
drink better. That's on you, the bartender. Your technique will have a much larger impact on how your
drinks will come out, rather than the tools you use.

Vl. INSTITUTIONAL CORE VALUES : COMPETENCE, INTEGRITY

“I pledge my honor that I have not committed acts of cheating and plagiarism in this online activity/ examination.”