FOOD AND BEVERAGE

TERMINOLOGIES

PREPARE BY:
MELLISSA O. GOROSIN,MBA
 Beverage Menu List

Kinds of Beverage List

 Wine Menus or Wine List
 Full wine menus or list
Used in an up-market hotel or
restaurant
 Beverage Menu List

 Restricted wine menus or list

 This type of menu would be used in the middle type
market where the demand for full wine menu is
limited.
 Banquet/function menus
 This type of menu is of the restricted type in that it
will offer fewer wines than a full menu.
 Bar Menus and List

Large display of beverage and their prices

This often located at the back or to the side of
a bar and is often a legal requirement in
many countries
Small printed menu list
This is available on the bar and on the tables.
 Key terms

Table wines- wines drunk during meals

Sparkling wines- wines with carbon dioxide captured
in the bottle.
Fortified – wines strengthened in alcoholic content
Viticulture – science of growing grapevine
Côte – hill slope
Vintage wine – wine grown in a year of perfect weather
Must – juice of crushed juice
Chaptalisation – process of adding sugar to grape juice
Pupitres – racks that tilt bottles
Degorgement – process of ejecting frozen sediment
from champagne bottles
Brut – term for “ dry” champagne
Doux – term for “ sweet” champagne
Demi sec – term for “ medium dry” champagne
Flor – yeast growth when fermenting sherry
 Wine growing countries

France
Bourdeaux
Burgundy
Côte de rhone
Loire
Alsace
Midi
Germany
Italy
hungary
Portugal
Spain
 Bar Supplies and food stocks
 Food and Beverage stocks

Orange juice tequila Vermouth

Pineapple juice Salt and pepper Grenadine syrup
Tomato juice Fresh orange fruit Bottled soft drinks
Grapefruit juice Fresh pineapple Canned soft drinks
Mango juice Syrup Canned beer
Fresh orange juice White wine Bottled beer
Lemon Red wine Liqueurs
Calamansi Champagne Other spirits and beverages as
needed
Red cherries Brandies
Green olives Whiskies
Cocktail onion Rum
Refined sugar Gin
Evaporated milk Vodka
2. General supplies

Drink list Matches

Wine list Cocktail coasters
Cocktail napkin Cocktail picks
Stirrers Drinking straws
ACCESSORIES
Ashtrays Change trays
Tidbits containers Tent cards
Check holder Promo cards/displays
Bar trays Flowers
I-alcoholic beverages
Alcohol (sudhir andrews)- is an odorless liquid
containing either ethyl or methyl alcohol. Ethyl is
potable whereas methyl alcohol is fatal and used for
industrial purposes only.(Amelia Roldan & Benito
Edica) is a volatile ,colorless liquid obtained through
fermentation of a liquid containing sugar or starch
base.
Beverage – is any potable liquid with or w/o alcohol
that satisfy thirst or hunger or may even provides
pleasure to the drinker.
Alcoholic Beverages-is any potable liquid
containing ethyl alcohol.it may have as little as ½ by
volume or as high as 95%.
The approximately alcoholic strenght of principal
drinks are:
beer 4% to 11%by volume

Table wines-red,white,rose 7% to 14% by volume

Fortified wines 18% to 21% by volume

Vermouth 16%to 20% by volume

Brandy 40% by volume

Whisky , gin,rum,vodka 40% to 45% by volume

liqueurs Average 35% by volume

The alcoholic beverages consist of:
1. Wines
2. Distilled spirit
3. Liqueurs
4. Beer
A. Wines –an alcoholic beverage obtained from the
fermentation of the juice of freshly gathered grapes
Uses :
1. To compliment food/main course that is served
during a meal
2. As an added flavor to enhance the quality or taste
of food that is being cooked; or
3. As a means to celebrate a significant occasion by
way of toast for the celebrant.
Wines are classified as:
Still or natural wines
Aromatic wines
Fortified wines
Sparkling wines
1. Table or natural wines are sometimes referred to
as table wines. They are called natural or still wine
because they are produced out of natural
fermentation. Grapes are squeeze and fermented
naturally without anything added to it.
 Table wines can be classified as generic wines or
varietal wines.
 Generic wines
Are made to a specific formula from a blend of grapes ,
so that quality is consistent.
Generic white wine:
• Moselle-sweet and fruity wine
• Reisling – a crisp,fruity,dry wine
• White burgundy – a fairly dry,soft,well-flavored wine
Generic Red wine:
• Claret-a light-to medium-bodied,dry wine
• Burgundy-a heavier-bodied,dry wine
• Rose – a light colored wine,sometimes slightly bubly
 Varietal Wines
Varietal wines are those labeled with the name or
names of the variety or varieties of grapes from
which these wines were made.
White grapes:
o Chardonnay – full-flavored dry wine
o Chenin blanc- a fruity dry wine
o Rhine reisling – a delicate,crisp,fruit-flavored dry
wine
o Sauvignon blanc – a dry wine
Red grape varieties
o Cabernet sauvignon-an elegant dry red wine
o Merlot –Fruity,soft wine
o Pinot noir – a light,subtly-flavored red wine
2. Aromatic wines-are made in the same way as the
natural wines but during fermentation , aromatic are
added.Example: dubbonet.
usually serve as aperitif.the alcohol content ranges
between 18%to 20%.
Served in the following manner:
 On the rock-with ice
 Neat – on rock glass
 Mixed- highball glass.
 Bianco – has a bitter – sweet after taste.Its flavor is
enriched with vanilla.
3. Fortified wines- Strengthen by addition of some
grape spirit and brandy or neutral spirits. They last
longer inasmuch as they contain which is a popular
stabilizingpreservative. Because of their long shelf
life , these wines are preferred for travel in long sea
journeys during the olden times.

 the method of making wine is called Solera

System,which means adding an old wine to a young
wine.
 Known Fortified wines:
 Sherry-blended white wines,made to various styles
from very dry ( Fino),through medium-dry (
amontillado),to sweet ( oloroso)
 Port-almost always red
 Muscat – Varietal fortified wines made in australia
 Vermouth fortified wines infused with herbs
Note: Sherry vermouth are usually served before a
meal as aperitif while port and muscat served at the
end of the meal with cheese and nut
4. Sparkling wine-are considered the king of all
beverages. Its equality is perfected by a second
fermentation in the bottle.
 When grapes is fermented .its sugar is converted to
alcohol and the carbonic gas is allowed to9
escape.when the gas is released,it rushes out of the
wine in the bubbles. This is the basic principle
upon which all natural sparking wines are made.
E.g: Champagne and persceo.
 Fermented Beverages

Fermentation
 Is the action of yeast on sugar in a solution which
results in the breaking up of sugar into carbon
dioxide and alcohol.
B. Distilled SPIRITS

 Spirits are alcoholic beverages that are obtained by

distillation , after their fermentation from vegetables
, grains, fruits , plants, and other substances which
are sugar or starch bound.
 In a distillation process, a fermented liquid is heated
in the still allowing its alcohol to evaporate upon
reaching a temperature of 78’c/176’F./it passes
through cold water and then converted to a liquid
spirit.
 The process of separation is called distillation. Proof
is the term used to signify the alcohol content of
spirit. It is two times the percentage figure
 the alcohol
starts to
evaporate
when the
alcohol
vapors are

not allowed to dissipate and

when they are caught and cooled that they condense
and turn to alcohol.
 TYPES OF SPIRIT

1. Whisky – is a general name for liquors of not less

than 80% proof ,distilled from mash or grain. It is
one of the most popular spirits.
 Whiskies maybe served as follows:
1. In a shot glass or other small glass with a glass of
water on the side.
2. On the rocks , served in a rock glass filled with ice
cubes , with whisky poured over the glass.
3. Highball like in the case of scoth soda,bourbon ale.
4. Mixed like whisky sour.
 Whisky drinks could be served before , after or
between meals but usually not offered with meal.
Whiskies origin:
1. Scoth whisky – is a distinctive product of scotland
,produced by blending malt and grain . This whisky
is age in no less than 3 years in oak cash.
 Canadian whisky – is distinctive product of Canada
that is distilled from rye, corn and barley. It is light
and blended and contain an alcoholic content of
140-180 proof. It is aged at least 4 years.ex. Crown
royal and seagram VO.
Jack Daniel whisky 5
yrs.
Japanese whisky- is a product of Japan ,made in
the same way as scotch whisky.

Bourbon whisky- American whisky which distilled

from a fermented mash of grain that contain not less
than 50% corn. it is aged at least two years in
charred new oak containers. Ex. Jim Beam

Chivas Regal whisky

Tennesy Whisky – originated from tennesse with its
distilled filtered for aging at 120 to 140 proof. Ex.
Jack daniel

Irish Whisky – is a distinctive whisky from ireland. It

is somewhat similar to scotch whisky except that the
freshy malted barley is not exposed to peat fire
smoke when it is dried. It is aged at least 7 years.
This whisky is an essential ingredient in making Irish
coffee.ex. John Jamesson,Old bush Mill
2. Rum – is produced in most tropical countries
because it is distilled from sugar cane and molasses ,
a by-product of manufactured sugar. This spirit is
now produced in countries where sugar cane is
grown.
 Rum is distilled for no less than 190 proof and is
usually bottled at as much lowet proof.
 Like other spirits, rums are often used as major
ingredients for mixeddrinks like rum coke.
3. Vodka – is derived from Russian word “voda”
meaning water .It is a neutral spirit distilled from
potatoes and filtered through charcoal, resulting to a
neutral aroma. Unlike other spirits , the vodka does
not have any aroma nor color and taste.
 Distilled at 190 proof,reduce not more than 100
proof or less than 80 proof. Ex. Smirnoff,Birzoi,&
Stolichnaya.
 Some of the vodkas are flavored and they are
classified as compounded spirit the
flavoringmaybeherbs,peel,pepper, lemon & fruits.
 It is versatile spirit and can be mixed with a variety
of fruit juices and other ingredients . It should be
chilled if served straight up.

4. Brandy – is distilled from fermented juice of ripe

grapes or other fruits. If made from other fruits,it is
usually aged in wood set cork.Labels must clearly
state the fruit/s from which it is derived.
Ex.spanish brandy: fundador , carlos1,soberano.
 It is served “served” is a traditional after-dinner drink
.Served in snifter with ice water on the side. It can be served
also in a highball drink, with water or soda and other
mixers. It also goes well with coffee and many mixed
drinks.
 Brandies must be aged at least 18 months before they are
bottled.
 The age and quality of cognac are indicated in the labels. It
makes use of a cryptic letter to symbolize the relative age of
the brandy to denote the quality.
 TO UNDERSTAND THE LABELS:
 = means aged for 18 months

VS = stands for very superior - aged for 8 months

VSOP = means very superior old pale, aged for 4 ½ years
Extra Vielle = extra superior, aged for 5 ½ years
RESERVE NAPOLION
Carbon Blean = most superior, aged not less than
XO = aged not less than 25-30 years
LOUI XIII = extra old, aged not less than 100 years
The following abbreviation stands for:

V = VERY
S = SUPERIOR
O = OLD
P = PALE
E = ESPECIAL
F = FINE
X = EXTRA
Some world renowned brandies are:
a. Cognac – comes from the world’s renowned brandy producing region
in France.
b. Armagnac – comes from the Gascony which is located south of
Bordeaux
c. Marc – a French product, distilled from juices of grapes skin and pips
from the 4th and 5th pressing.
Grappa – is an Italian term for ‘MARC’ and is produced in Italian
speaking regions and in Italy. Grappa is completely
odorless and a little harsh.
But Grappa in Predmonte, most especially the one produced in
Barbera is superb. In Ticino, a Grappa is produced from locally grown
grapes.
Pomace – is a US term for Marc
Arguadiente – is a Spanish term for Marc

6. Tequila-is distilled from the fermented sap of the maguey plant from the
Mexico. The name tequila is derived from the blue variety from the species of
maguey plant
which is scientifically called
Tequillana. It is resemble of
cactus . The maguey plant takes
between 8-12 years and only the
heads of the plant , called pina or
“head” is used.
 Has very unusual and distinctive taste.
 The flavor is somewhat herbaceous , grassy , vegetal in nature.
 At 80% alcohol
 Has extremely long shelf and react quite well to direct sunlight either opened
or unopened.
 This spirit is mostly used in mixed drinks
like margarita.
 It prefer to drink it straight up along with salt
and slice lime or lemon on the side.
7. Gin-is a spirit flavored with Juniper berries.
It can either distilled compounded spirit.
 Alcoholic content is between 34%- 47%.
 Most popular Gin are: London dry Gin ,
Holland Gin , Old Tom Gin , and Sloe Gin.
C. Cordials , Liqueurs and bitters.

 The word “cordial” is derived from “ cor or Cordis” meaning

“heart”.
 Alcoholic content of cordials is between 15%- 55%.
 Aroma and taste: herbs, seed , bark,roots,flower,fruits and feel.
 “ Liqueur” is derived from Latin word “ Liqueufacere” which
means to dissolve or to melt.
POPULAR LIQUEURS:
1. Advocaat – made in Holland from fresh egg yolks, sugar and
brandy.
2. Anisette – a clear liqueur made from anise seed and flavored
with bitter almonds.
3. Aquavit – clear liqueur made by the benedictine monks out of a
secret formula reputed to be a combination of herbs , spices and
fine brandy.
4. Benedictine – a liqueur made by benedictine monks out of a
secrete formula reputed to be a combination of herbs , spices and
fine brandy.
5. Chambord – is a raspberry – flavored liqueur.
6. Chartreuse – cordial made by the chartreusian order of monks.
Its color is a combination of yellow and green and it is produced
from a combination of several ingredients such as spices , herbs ,
and roots.
7. Crème de cacao – is made from cacao beans,spices and vanilla.
It comes in two colors-white and brown.
8. Crème de menthe - the peppermint liqueur made from fresh
mint and brandy.
9.Curacao Triple Sec – made from the peel of bitter orange grown
in the west indies;enriched with spices , rum and sugar.
10. Drambuie – scotch whisky – based liqueur made with honey
and herbs.
11. Grand Marnier – cognac-based liqueur. It is flavored with
oranges and oranges Curacao.
12. Kahlua – Mexican liqueur made from coffee beans , vanilla and
brandy.
13. Kirshwasser – liqueur made from wild black cherries.
14. Pernod – made from licorice and anise.
15. Peter herring – is brandy flavored with black cherries.
16. Southern comfort – a high proof American liqueur that is
bourbon-base enriched with peach flavor.
17. Triple Sec – is an orange flavored liqueur; a type of Curacao.
D. Beer
 The word beer comes from the Hebrew word “bre” for grain and from the
Saxon word “bere” which means barley . In German the word “ biere” is used
to connote beer, while the Scandinavian refer to it as “bier”. In English it is
called “beer” while in Spanish it is popularly known as “ cervesa”.
 Beer is also known as “ malt beverage” and is associated with
ales,lagers,pilsner and stouts.
 It is made from water , malted grain,hops and yeast.

Hops
Malt
Yeast
Ingredients used of making beer
 Water – Rocky mountain Spring water used to make good quality beer.
 Malt- it is barley which placed in water then allowed for sprouted ,dried to
stop germination. The drying process is called kilning because it takes place in
kiln.
 Hops – it look like tiny pinecone waiting to open, and they grow on tall, Thin
vinesd.the hops that gives beer its characteristic suggestion of bitterness are the
blossoms of the female hop vine…Source of Hops:
Belgium,Canada,Australia,China,France.
 Yeast – it caused fermentation,converting sugar into alcohol.
 TYPES OF BEER

ALE – A STRONG BEER WITH VERY HIGH ALCOHOL CONTENT . IT IS HIGHLY

FERMENTED AND TASTE A LITTLE BITTER AND HOPPY.

BITTER – like ale, it has high alcohol content ,but with bitter-sweet
taste.
BOCK – It is dark and slightly sweet lager that is brewed from
caramelized malt.
ICE- a beer that is brewed at cooler temperatures and then chilled to
below freezing point, forming crystals. Then it is filtered to
produce a smoother but stronger beer with higher alcohol
content.
LAGER – is a bottom-fermented beer, stored at low temperatures
for a long period of time, usually for several months.
LIGHT – beer that is lighter in alcohol content and with
lower categories
PILSNER – is a light, hoppy and dry lager
STOUT – An ale produced from heavily roasted barley. It
is darker in color and has a bitter flavor.
 Mixed Drinks
 Mixed drinks refer to single servings of two or more
beverage types mixed together or of one beverage
type mixed with a non-alcoholic mixer.
Characteristics:
 Determines the character and predominant flavor of
the drink
 Contain one or more complementary ingredients.
These enhance or modify the flavor of the drink
 Contain one or more ingredients that add flavor or
color accent
 They contain a garnish to enhance the
merchandising appeal of the drink
 Non alcoholic beverage

 Non alcoholic beverages available in bars include water , soda, and carbonated
drinks,juices,coffee and flavors.
Cocktail –is a type of mixed drink,although bar experts says that not every
mixed drink is considered a cocktail. It consist of base liquor, a modifyying
ingredient and special flavoring or coloring agent. It is taken before meals to
whet the appetite or taken during coctail gatherings. It is also believed to be an
aid to digestion.
Mocktail-are well ice mixed drink made up of non-alcoholic beverages
primarily juices as base,syrup,and some frest fruits. It is also known as virgin
cocktail.
 Examples of Non-Alcoholic Beverages
1. Water – it is forms the basis for all beverages both non-
alcoholic and alcoholic. One of the most salable water bars and
food outlets is the mineral water.
 A mineral water is natural water that is tapped from a natural or
drilled spring or well and whose mineral salt content gives it
specific properties , which i9s claimed to be beneficial to
healtl.It contains minerals like calcium , magnesium , sulfate
bicarbonate and chlorine.
 2 types of mineral
2. Soda and carbonated drinks- include soft drinks either in a bottle
or in a can.
3. Juices – are obtained from juice extract of fresh fruits. They
contain natural vitamins such as citric and malic acid. Some are
made puree , others are concentrated.
 Examples of Non-Alcoholic Beverages

4. Soft drinks- are carbonated drinks and non-

carbonated drinks made from concentrates.
5. Sport drinks- designed to help athletes rehydrate
as well as replenish electrolytes,sugar,and other
nutrients which can be depleted after strenuous
training or competition
6. Dairy Beverage – Dairy beverage are drinks
containing milk such as flavored milk, frozen dairy
drinks, fermented dairy drinks and or milk
4. Coffee-is a drink prepared out of beans.
 A widely consumed beverage prepared from the roasted
seeds. It is usually served hot but can also be served
cold
5. Tea –based beverages
Made by steeping processed leaves, but or twig of the
tea bush in hot water for a few minutes.
6. Hot Chocolate – usually served hot,typically
consisting of milk,chocolate or cocoa powder,and
sugar
7. Hot Cider- made primarily from the juice of special
grown varieties of apples
2 common types of coffee beans:
a. Arabica – the sole species or quality beans, which grows and
thrives at high altitudes. Its shape is more oblong and has a
curving cleft down its middle. Has lowcaffiene content.
b. Robusta – it has the ability to grow at lower altitudes and
cheaper to produce. This beans is rounded in sharp with a
straight cleft down its middle. Has high caffeine content.
Coffee Drink Variations
Americano: espresso poured over hot water. usually about 4 oz. of
water per shot.
Espresso con panna- espresso with a dollop of whipped cream.con
panna means “ with cream” in Italian.
Espresso macchiato- espresso with a dollop of milk foam.
Macchiato means “marked” in Italian
Flavored latte –a latte with flavor added.
Flavored cappuccino – a cappuccino with syrup added. Syrup may be added to
the espresso and or steamed into the foam.
Flavored Mocha-mocha with flavor added.

Types of Drinks According to method of preparation

1. Straight –a straight shot means an ounce of liquor served “up”. The glass to
use will depend on the type of liquor served;
liquor-shot glass
Cordial – snifter/cordial glass
brandy and cognac-snifter
2. Rock Drink-drink that is straight liquor or combination of liquors served with
ice. It served in a rock glass.
3. Highball – referred to as highball drink and is served in a highball glass.
4. Tall drink – drink requested “ tall” is served in a tall highball glass. A
customer who prefers a lighter dilution will normally order “ tall drink”.
5. Stirred Drinks- drink are prepared such that the ingredients are first chilled by
being stirred in a mixing glass with cubed ice.
6. Blended drink – The drink are prepared in a blender when a heavy thick
mixture is desired.
7. Shaken drink- shake with a cocktail shaker with ice. this is done for heavy
ingredients like egg yolk/white ,cream,milk,etc.
8. Built in drinks- applies to drinks which are altogether poured in a glass but
not allowed to blend or mix. Example the 7-Colored Pousse café’.
9. Mixed drinks- they are a mixture of a base and modifying agent like
cream,milk,etc. Presented with a garnish.