FOOD SERVICE

ESSENTIAL ACTIVITIES TOPIC 5

REVIEW QUESTIONS

1. Give three reasons for garnishing drinks.

Garnishes are added to drinks :

• To add visual appeal – promote sales.
• To compliment the flavour of the drink.
• To differentiate between similar looking drinks.

FOOD SERVICE

ESSENTIAL ACTIVITIES FOR TOPIC 4

REVIEW QUESTIONS

1. Complete the following table :

BEER GLASS	VOLUME (mls)
Pint	425 ml
Butcher	200 ml
Pony	140 ml
Schooner	285 ml
Imperial Pint	570 ml

2. What three hygienic points must be used when serving drinks in glasses?

• Glasses should always be checked for cracks or chips.
• Glasses should always be checked for lipstick or other stains.
• Ensure a fresh glass is used every time to dispense drinks.
• To ensure hygienic handling glasses should always be handled away from the rim (top) when either empty or full.

ACTIVITIES

Using the learning guide, familiarise yourself with all of the glasses listed in this topic. You should recognise them by sight and be able to name them.

Once you think you can recognise and name the glasses, fill in the names against the pictures below.

1 2 3 4 5	1 Highball 2 Old Fashioned 3 Hurricane 4 Pilsener 5 Lexington
1 2 3 4	1 Pint 2 Schooner 3 Butcher 4 Pony
1 2 3	1 Port Glass 2 Sherry Glass 3 Elgin Liqueur Glass

FOOD SERVICE

ESSENTIAL ACTIVITIES FOR TOPIC 2

 

REVIEW QUESTIONS

1. List three ‘hand habits’ which are unacceptable when working as a bar person.
2. List five situations in the workplace which necessitate the washing of your hands.

 

ANSWER :

1. Bad ‘hand habits’ such as the following are mainly responsible :

• rubbing your nose
• touching your hair
• scratching your beard
• putting your fingers to your mouth
• scratching your body.

 

2. You must wash your hands in the following situations :

• on arrival, before commencing youe shift :
• after visiting the toilet
• after handling garbage or garbage containers
• after using a tissue or stifling a sneeze or a cough
• after touching or scratching reservoir areas such as nose, mouth, hair, sores, pimples or areas below the waist
• before resuming work after any break or change in work areas ;
• after smoking.

 

 

 

FOOD SERVICE

ESSENTIAL ACTIVITIES FOR TOPIC 1

REVIEW QUESTIONS

1. List four major pieces of equipment that must be cleaned regularly.
2. What are the legal requirements for hand-washing glasses?
3. State the legal minimum operating temperature for a glass-washing machines.
4. What is the correct way to dispose of broken glass ?

 

ANSWER :

 

1.Major pieces of equipment in bar that must be cleaned regularly include :

• Glass washing machines
• Sinks
• Post-mix dispensers
• Ice machines
• Refrigerators
• Coffee machines
• Beer panels
• Electronic spirit dispensers

2. While glass washing is generally done by machine the law allows to be done by hand as long as the following conditions are met :

• The sink must be a stainless steel, double bowl sink.
• One bowl of the sink must be filled with hot water and a suitable detergent, while the other must contain clean, running water to rinse glassware.

3. After allowing the machine to warm up, check that the thermostat is set to the correct temperature. By law the wash or rinse cycle must operate at a minimum temperature of 77° C.

4. Broken glass should be swept up and disposed of in a specific ‘glass only’ bin, the pieces should never be placed in a general use waste bin.