This OER will enable you to:
- Identify different beverage glasses used in Food and Beverage (F&B) outlets
- Explain the appropriate use and sizes based on capacity,
- Take precautions for appropriate storage of glassware
A variety of glasses are used for serving different types of drinks in food and beverage outlets.Glasses are mostly named by the drinks that are served in them.Glassware can be broadly classified as:
- Plain glass
- Cut glass
In spite of the attractiveness of cut glass, plain glassware is preferred over cut glass for following reasons:
- Plain and clear glassware brings out the colour of the beverage served.
- Plain glassware is more cost effective.
Types of glasses
The parts of a glass include the bowl, the base or foot, and the stem. Glassware can be classified into three categories depending on their shapes/Uses.
It is a glass which has only a bowl with straight, widened or curved sides. Purpose of having thick bottom for tumbler kind of glass is to avoid transferring heat generated from hand to the content of glass so that the liquid served in the glass can be enjoyed in its original service temperature. Example: High ball, Collins, Old fashioned glass, Juice glass, etc.
In this type of glass, the bowl of the glass is on the base without any stem, so that the warmth of palm can be transferred to the liquid served and can be enjoyed both way in case of taste and aroma. Example: Brandy balloon
These glasses have all three parts, namely a base, a bowl and a stem. Since liquid served in these glasses has to be served and enjoyed at the temperature below warmth of the palm the long stem serves the purpose. Example: Red/White wine glass, Champagne glass, Wine glass, etc.
|Name||Size (fluid ounces/ml.)||Description||Use|
|High ball||8-10 ozs.||Straight Glass||Water/juices|
|Collins||10-12 ozs.||Straight Glass||Mixed drinks/ cocktails|
|Old fashioned glass||8-10 ozs.||Straight, short and wide||Whiskey/Spirits with mixers|
|White wine or all purpose (AP) glass||6-8 ozs.||Stem glass||White wine, Water, Cocktails, Juices|
|Red wine glass||6-8 ozs.||Stem Glass||Red wine|
|Champagne*||6-8 ozs.||Stem Glass||Champagne|
|Liqueur glass||25 ml.||Small||Liqueurs|
|Beer mug||10-12 ozs.||Mug||Beer|
|Juice Glass||5 ozs.||Small straight||Juices (Breakfast), Appetizers|
|Brandy Balloon||8-10 ozs.||Bowl with base||Brandy/frappes|
|Martini/Cocktail glass||4-12 ozs.||Stem Glass||Cocktail|
Match the following :
- a. 1) Champagne
- b. 2) White wine
- c. 3) Whiskey
- d. 4) Water
- ..............................5) Frappes
- ..............................6) Red wine
- ..............................7) Kahlua
Storage and care of glasses:
- 1. Glasses are stored upside down in systematic rows in shelves for efficient service and to avoid dust accumulating inside.
- 2. For storage and transporting glassware, plastic coated wire racks are used to avoid breakage.
- 3. Glasses should never be stacked one on top of each other.
Clean glasses are a pre requisite for efficient service of beverages. The service personnel should check for the following before using any glassware is:
- 1. spotlessly clean and dry without any water marks or cloth lints.
- 2. free from any kind of odour.
- 3. not cracked or chipped.
The restaurant manager of a fine dining restaurant noticed that the waiters were constantly running around for different glasses. Customers were complaining about unclean glasses and wet glasses. On taking the stock it was realized that the number of glasses had reduced drastically. How should the restaurant manager handle this situation.
Glassware is needed by all Food and Beverage outlets for serving water and other beverages. Every beverage is served in a specific glass. The shapes, sizes and capacities of glasses vary widely. The capacity of a glass is measured in fluid ounces (ozs.) or in milliliters (ml.). Correct storage and cleanliness of glassware is important to minimize breakages and increase efficiency during service.
The restaurant manager of a fine dining restaurant noticed that the waiters were constantly running around for different glasses. Customers were complaining about unclean glasses and wet glasses. On taking the stock it was realized that the number of glasses had reduced drastically. How should the restaurant manager handle this situation? Write a your suggestions for the manager as one of member who handles glass ware.
- 1. Glassware: http://www.ehow.com/info_8272675_list-glassware.html.
- 2. History of Glassware: http://www.ehow.com/about_5373712_history-glassware.html.
- 3. Types of Glassware: http://www.ehow.com/list_7342016_types-bar-glassware.html