Cleaning Bar Tools, Equipment and Glassware, module 1

TOURISM

FOOD AND BEVERAGE SERVICE ATTENDANT NCII

PREPARE AND MIX DRINKS

Module 1

CLEANING BARTOOLS,
EQUIPMENT AND
GLASSWARE

LEARNER’S GUIDE
Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
JUNE 2004 JAN. 20, 2006
EQUIPMENT AND GLASSWARE

HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Cleaning Bar Tools, Equipment and Glassware. This
module contains training materials and activities for you to complete.

The unit of competency “Prepare and Mix Drinks” contains knowledge, skills and
attitudes required for Food and Beverage Service Attendant. It is one of the specialized
modules at National Certificate level (NCII).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:

• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous train-
ing, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency, in
Preparing and Mixing Drinks. This will be the source of information for you to acquire
knowledge and skills into his particular trade independently and at your own pace, with
minimum supervision or help from your instructor.

• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
1

• Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.

• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.

• Talk to more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own progress.

• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
2

Program Content

Modular Unit PREPARE AND MIX DRINKS

Module 1 Æ Cleaning Bar Tools,
Module 2
Module 3 Equipment and Glassware
Module 4
Module 5 Æ Cleaning Bar Area
Module 6 Æ Setting Up Bars
Æ Mixing Drinks
Æ Serving Drinks at Bar Counter
Æ Preparing Basic Wine Service

Module 7 Æ Monitoring Bar Stock
Module 8 Æ Cleaning Bar

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
3

SECTOR : TOURISM
FOOD AND BEVERAGE SERVICE ATTENDANT NCII
QUALIFICATION : Prepare and Mix Drinks
Cleaning Bar Tools, Equipment and Glassware
UNIT OF COMPETENCY :

MODULE :

INTRODUCTION:

This module deals with the knowledge and skills required in cleaning bar tools,
equipment and glassware. It includes identifying appropriate cleaning materials and
detergents and procedures in cleaning.

LEARNING OUTCOMES:

1. Keep bar tools, equipment and glasswares shiny and dry at all times.
2. Store and classify bar tools, equipment and glassware according to establishment

standard procedure.

ASSESSMENT CRITERIA

1. Bar tools and equipment are shiny and dry cleaned using standard cleaning
procedure.

2. Glassware are free from water and finger marks and dust and kept shiny at all times.
3. Appropriate cleaning materials and detergents are properly used.
4. Bar tools, equipment and glassware are stored and stacked according to standard.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
4

Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Cleaning Bar Tools, Equipment and Glassware

Learning Outcome #1 : Keep bar tools, equipment and glasswares shiny and
dry at all times.

Assessment Criteria:

1. Bar tools and equipment are shiny and dry cleaned using standard cleaning
procedure.

2. Glassware are free from water and finger marks and dust and kept shiny at all times.
3. Appropriate cleaning materials and detergents are properly used.

Resources: Tools, Supplies & Materials

Equipment & Facilities 1. Mop 9. Powder Detergents

1. Workshop/Laboratory 2. Cleaning Towels 10. Liquid Detergents
2. Storage/Stockroom

3. Disinfectant 11. Stain Removers

4. Pail 12. Insecticide spray

5. Cleaning Brushes 13. Chemical Solution

6. Soft Broom/Sweeper 14. Duster

7. Hand Gloves 15. Vacuum Cleaner

8. Mask 16. Floor Polisher

References:
1. Costas, Katsignis, Mary Porter, Chris Thomas. THE BAR AND BEVERAGE BOOK.
2. Perdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIPPINES.
3. Roldan, Amenila S. FOOD SERVICE AND BARTENDING.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
5

Learning Outcome #1: Keep bar tools, equipment and glasswares shiny

and dry at all times

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on proper • Information Sheet #1-1:
maintenance of bar tools, “Cleaning Bar Tools, Equipment
equipment and glasswares and Glassware”

2. Perform Job Sheet #1-1 • Job Sheet #1-1:
“Cleaning Bar Tools and Equipment”
3. Complete self-check
4. Refer to Model Answer • Self-Check #1-1

• Answer Key #1-1

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
6

INFORMATION SHEET #1-1

CLEANING BAR TOOLS, EQUIPMENT AND GLASSWARE

A. Tips in Cleaning Bar Tools and Equipment

1. Glassware and utensils should be washed as
soon as possible after use. Dirty glasses are
breeding grounds of microorganisms.

2. The water in the wash sink should be 120°F
(49°C) do not let it cool below 110°F. It is also
important to use the right amount of detergent.

3. The non-fat detergent you use for cleaning glasses is suitable for all others.

4. Brushing the glass thoroughly is particularly important with special attention to the rim
for traces of lipstick as well as the invisible residues of use.

5. The rinse water in your middle sink should be 120°F. It should be changed often or the
faucet can run slowly and the overflow drain can take away the cloudy water.

6. The third sink is for sanitizing. Sanitizing is the most important of the three steps.
It is the one that kills bacteria and makes the glasses truly clean.

Use the sanitizing compound specified by your local health
department and again follow carefully the package
instructions on the right amount per gallon of water.

Use too much and it may linger on the glass; use too little
and it will not do the job.

7. Water temperature should be at least 75°F but not over 120°F to produce the right
chemical reaction, again follow the package instructions. Glasses should be
submerged for 60 seconds.

8. All glasses should be air dried by inverting them unto deeply corrugated drain
board, a wire rack. These surfaces should be clean.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
7

B. Handling of Newly Washed Equipment and Glasswares

1. Air-drying avoids recontamination by fingers and towels.
2. As part of the initial training all of the service personnel should be coached in

handling equipment and glasswares.
3. The fingers should never touch the inside of the glass nor the rim nor outside of

the glass below the rim as far as down as lips may touch it. These rule holds
whether the glasses are clean or dirty.
4. Likewise, the inside of mixing glasses and cups and plastic containers, the bowls
of spoon and the business end of any utensil should not be touched.
5. In short, anything that touches food or drink should be untouched by human hands
including food and drink and ice.

Sanitation should be a way of life!

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
8

JOB SHEET #1-1

TITLE: Cleaning Bar Tools and Equipment

Purpose: To learn how to clean bar tools and equipment properly.
Equipment, Tools and Materials: Used bar tools/equipment, cleaning materials.
Precautions: Sanitation should be a way of life.

Procedures:

1. Prepare the following:

a. Wash basin/sink for washing.
b. Rinse basin/sink for rinsing.
c. Third basin/sink for sanitizing.

2. Demonstrate how to use these basins in cleaning a stack of used
glassware and utensils.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
9

SELF-CHECK #1-1

Test 1. True or False.
Please answer true if the statement is correct and false if not correct.

___________ 1. Water in wash sink should be cooler than 110°C.
___________ 2. Use non-fat detergent in washing glasswares and equipment.
___________ 3. Air drying avoids recontamination of glasswares abd equipment.
___________ 4. Fingers should not touch the rim of the glasses.
___________ 5. Anything that touches food or drink should be untouched by human hands.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
10

ANSWER KEY #1-1

Test 1. True or False.

1. False
2. True
3. True
4. True
5. True

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
11

Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Cleaning Bar Tools, Equipment and Glassware

Learning Outcome #2 : Store and classify bar tools, equipment and glassware
according to establishment standard procedure.

Assessment Criteria:

1. Bar tools, equipment and glassware are stored and stacked according to standard.

Resources: Tools, Supplies & Materi9a.ls Powder Detergents

Equipment & Facilities 10. Liquid Detergents

1. Workshop/Laboratory 1. Mop 11. Stain Removers
2. Storage/Stockroom
2. Cleaning Towels 12. Insecticide spray

3. Disinfectant 13. Chemical Solution

4. Pail 14. Duster

5. Cleaning Brushes 15. Vacuum Cleaner

6. Soft Broom/Sweeper 16. Floor Polisher

7. Hand Gloves

8. Mask

References:
1. Costas, Katsignis, Mary Porter, Chris Thomas. THE BAR AND BEVERAGE BOOK.
2. Perdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIPPINES.
3. Roldan, Amenila S. FOOD SERVICE AND BARTENDING.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
12

Learning Outcome #2: Store and classify bar tools, equipment and
glassware according to establishment standard
procedure

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Learn on how to store/ • Information Sheet #2-1:
classify bar tools, “Classifying Bar Tools,
equipment and Equipment and Glassware”
glassware according
to standards • Information Sheet #2-2:
“Maintenance and Care
2. Perform Job Sheet #2-1 of Glasswares”

3. Complete self-check • Job Sheet #2-1:
4. Refer to Model Answer “Identifying and Classifying
Glasswares”

• Self-Check #2-1

• Answer Key #2-1

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
13

INFORMATION SHEET #2-1

CLASSIFYING BAR TOOLS, EQUIPMENT AND GLASSWARE

A. BAR TOOLS
1. Wine Basket
A device basket designed to fit a bottle of wine.
It is used particularly in serving red wine.

2. Wine Bucket
A device for cooling wine before service.
It is usually made of stainless-steel or
silver plated.

3. Blender
A mechanical equipment that is used to blend
ingredients and to make drinks creamy, where
it is required to use only crushed ice.

4. Soda Gun
A small bar equipment that dispenses carbonated
mixes. This instrument consists of a head having
a nozzle and seven or more push buttons that deliver
the drinks in just pressing the button.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
14

B. BAR EQUIPMENT
1. Ice Bins/Ice Chest
Equipment used for stocking ice.
It is the centerpiece of any pouring station.
It usually has a speed rail attached to the front,
with or without bottle wheels.

2. Speed Rail
Typically contains the most frequent poured
liquors (pouring or house brands).

3. Glass Chiller
A top-opening refrigerator that chills glasses.

4. Sink
Equipment used for washing and usually with
drain board.

5. Glass Brushes
A mechanical brush to clean the insde and rim
of the glass.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
15

6. Icemaker/Ice Machine
A machine that makes ice at the bar.

7. Wine Chiller

A refrigerated storage for chilling wines
particularly white wines and chanpagnes.

8. Refrigerator

Typically used for chilling and keeping beers,
juices, garnishes, and other bottled drinks.

9. Ice Crusher
Used for crushing ice cubes into crushed ice.

10. Waste Dump
Used for keeping the trash.

11. Mechanical Glass Washer
A machine used for washing glasses and
delivers water not enough to kill bacteria.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
16

C. SMALL BAR TOOLS AND EQUIPMENT

1. Bar Strainer 2. Muddler 3. Bar Spoon

4. Citrus Squeezer 5. Funnel 6. Ice Scoop

7. Ice Tong 8. Mixing Glass 9. Boston Shaker

10. Electric Mixer 11. Cork Screw 12. Cutting Board and Knife

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
17

INFORMATION SHEET #2-2

MAINTENANCE AND CARE OF GLASSWARE

A. BASIC TYPES OF GLASSES
The three characteristics (parts) features of the glass are: Bowl, Base or Foot and

Stem. Glasses are classified according to these features.

1. Tumblers. Flat glass that is basically a bowl with a stem or foot.

a. Jigger or short glass (2 oz.) b. Highball (9 oz.)

c. Old-Fashioned or Rock Glass (7¼ oz.) d. Collins (12 oz.)

e. Cooler (16½ oz.) f. Zombie (13½ oz.) g. Pilsner (10 oz.)

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
18

2. Footed Wares. Refers to style of glass in which the bowl sits directly on a
base or foot.

a. Rocks (7oz.) b. Beer (10 oz.)

c. Brandy Snifter (12 oz.) d. Hurricane (22 oz.)

3. Stem Wares. Include any glass having all three features – bowl, foot and stem.

a. Coctail (5½ oz.) b. Sour (5½ oz.) c. Liqeur

d. Margarita (5 oz.) e. Tulip Champagne (6 oz.)

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
19

e. Champagne Saucer (6½ oz.) f. All Purpose Wine (8¼ oz.)

4. Mugs. A tumbler with a handle or a tall glass cup,
usually used for serving beer.

B. GLASSWARES AND THEIR USES

1. Juice Glass - or juices at breakfast buffet.

2. Old Fashioned Glass - for “on the rocks” drinks, straight-up spirits i.e. gin, vodka,
rum, scotch (Black Russian) .

3. Double Old Fashioned - for triple or more orders of straight-up or “on the rocks”
liquors or spirits (Maital).

4. Highball Glass - for juices, soft drinks and spirits mixed with water, tonic, soda,
ginger ale or juice (Screwdriver, Cuba Libre, Harveys Wallbanger).

5. Collins Glass - for long cool drinks, fizzes and fresh fruit juices (Fruit Punch, Tom
Collins, Weng-Weng, Singapore Sling, Piña Colada, Tequila Sunrise).

6. Zombie Glass - for Zombie in particular.

7. Irish Coffee Glass - for orders of Irsih coffee, also Ruedesheimer Coffee.

8. Banquet Goblet - for serving ice water.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
20

9. Wheat Beer Glass - exclusively for serving wheat beer.

10. Pilsner Glass - for Pilsner beer.

11. Stemmed Beer Goblet - mostly used for Lagers and Pilsner.

12. Beer Mug - for export beer.

13. Sweet Wine Glass - for sweet dessert wines.

14. White Wineglass - for serving white wines in general.

15. Hock Glass - for Rhein and Moselle wines specifically.

16. All-Purpose Glass - for serving white and/or red wines.

17. Red Wineglass - also Burgundy glass. For serving red wines in general and
Burgundy in particular.

18. Bordeaux Glass - also Claret glass, for serving red wines in general and
Burgundy in particular.

19. Jigger Glass - for measuring straight drinks.

20. Liqueur/Cordial Glass - for cordials straight-up (Rainbow cocktail angel kiss,
Mexican flag, Liqueur and Angel’s delight)

21. Sherry Glass - for serving port or sherry.

22. Whisky Sour Glass - for whisky sour drinks, rum or brandy sours.

23. Brandy Snifter - for brandy, cognac and armagnac, fine champagne like
Hennessy XO and Remy Matin XO.

24. Brandy Inhaler - for mixing cocktail drinks of more than one order.
For special promo or tropical drinks good for two persons i.e. “Love Birds Cocktail.”

25. Coupette Glass - for Champagne cocktail, Margaritas, Vermouths.

26. Martini Glass - Martini, Manhattan, Rob Roy, Grass hopper, Pink Gin, Kir, Gin Sling,
Rusty Nail, Gibson, Side Car, Negroni, Princess Pride.

27. Poco Grande - for special house receptions and other fancy drinks (Poco Grande
Squall, Tulip Champagne, Tall Gourment)

28. Champagne Saucer - for serving champagnes (Gin or Vodka Gimlet, Brandy
Alexander, Deiquiris, Pink Lady, Crmson Kiss, Million Dollar)

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
21

C. MAINTENANCE AND CARE OF GLASSWARE

Glassware is about the most fragile equipment you will be using. It should be handled
with care - though it is difficult to do in rush period.

Tips in Maintaining and Caring of Glassware:

1. Do not stock glasses or nest them one side inside the other, this is bound to
cause breakage.

2. Glasses are to be handled by stem or at the base. Do not handle glass by
the rim even if soiled, it will cause breakage and it is unsanitary.

3. Do not wash glasses with plates and silverware in the dishwashing machine.

4. Do not use glasses for scooping ice.

5. A chipped or cracked glass is a broken glass. Throw it out.

6. When washing glasses, uses unscented detergent, use brush to reach the inside
of the glass.

7. Glasses should be dried before serving or keeping. One way to dry glass
spotlessly clean, soak the glass in a warm water and wipe immediately by a drain
cloth.

8. Glasses should be stocked upside down when not in use.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
22

JOB SHEET #2-1

TITLE: Identifying and Classifying Glasswares

Purpose: To identify and classify glassware according to its
structure and uses.
Equipment, Tools and Materials: Camera, notebook, drawing pens.
Precautions: Glasswares are highly breakable. Handle with care.

Procedures:

1. Make arrangements with a nearby establishment with a bar. Note the following:
a. How the glasses are stacked.
b. How the glasses are handled.
c. How the glasses look like.

2. Take pictures (if no camera is available, draw the glasses) of each of the types of
glasses.

a. Arrange the pictures/drawings in an illustration board.

b. Opposite each picture write the name of the glasses and the type of drink
served with it.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
23

SELF-CHECK #2-1

Test I. Identify the tools and equipment described.

_________________ 1. A device for cooling wine before serving.
_________________ 2. Equipment for stocking/storing ice.
_________________ 3. Equipment with drainboard for washing tools.
_________________ 4. Refrigerator for chilling wines.
_________________ 5. Tool for picking up ice cubes.

Test II.

Identify whether the glasses are Tumblers, Footed Wares or Stem Wares.
_________________ 1. Jigger
_________________ 2. Brandy Snifter
_________________ 3. Champagne Saucer
_________________ 4. Cocktail Glass
_________________ 5. Beer Glass

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
24

ANSWER KEY #2-1

Test I.
1. Wine Bucket
2. Ice Bins/Chest
3. Sink
4. Wine Chiller
5. Ice Tong

Test II.
1. Tumbler
2. Footed ware
3. Stem ware
4. Stem ware
5. Footed ware

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
25

EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE AND MIX DRINKS
Module Title: Cleaning Bar Tools, Equipment and Glassware

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... with Questioning
Presentation of
Final Product
Third Party
Report
Portfolio

1. Keep bar tools, equipment and XX
glasswares shiny and dry at all times. XX

2. Store and classify bar tools, equipment
and glassware according to
establishment standard procedure.

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
26

PERFORMANCE TEST

Name Date

MODULE: CLEANING BAR TOOLS, EQUIPMENT TEST ATTEMPT
AND GLASSWARE 1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A
A. Keep bar tools, equipment and glasswares shiny and
dry at all times.

1. Bar tools and equipment are shiny and dry cleaned using
standard cleaning procedure.

2. Glassware are free from water and finger marks and
dust and kept shiny at all times.

3. Appropriate cleaning materials and detergents are
properly used.

B. Store and classify bar tools, equipment and glassware
according to establishment standard procedure.

1. Bar tools, equipment and glassware are stored and stacked
according to standard.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
27

WRITTEN TEST

Test 1. True or False.
Please answer true if the statement is correct and false if not correct.

___________ 1. Glassware and utensils should be washed as soon as possible
after use.

___________ 2. All glasses should be air dried by inverting them unto corrugated
drain board.

___________ 3. Water temperature should be not over 120°C.
___________ 4. A glass chiller is a side-opening refrigerator that chills glasses.
___________ 5. Tumblers are basically bowls without stem or foot.

Test II.

Identify whether the glasses are Tumblers, Footed Wares or Stem Wares.
_________________ 1. Highball
_________________ 2. Hurricane
_________________ 3. Margarita
_________________ 4. Pilsner
_________________ 5. Zombie

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
28

DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment
Given the following materials, tools and equipment the candidate/trainee must be able
to clean bar tools, equipment and glassware properly.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

1. Kept bar tools, equipment and
glasswares shiny and dry at
all times.

2. Stored and classified bar tools,
equipment and glassware
according to establishment
standard procedures.

The candidate’s demonstration was: ___________________
Rating

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
29

RECORDS OF ACHIEVEMENT

Module : Cleaning Bar Tools, Equipment and Glassware

Learning Outcome #1: Keep bar tools, equipment and glasswares shiny and
dry at all times.

Assessment Criteria:

1. Bar tools and equipment are shiny and dry cleaned using standard cleaning
procedure.

2. Glassware are free from water and finger marks and dust and kept shiny at
all times.

3. Appropriate cleaning materials and detergents are properly used.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
30

RECORDS OF ACHIEVEMENT

Module : Cleaning Bar Tools, Equipment and Glassware

Learning Outcome #2: Store and classify bar tools, equipment and glassware
according to establishment standard procedure.

Assessment Criteria:

1. Bar tools, equipment and glassware are stored and stacked according to standard.

COMMENTS:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
31

LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
___________________________________________________________________

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
32

TECHNICAL TERMS

Blender - a mechanical equipment that is used to blend ingredients
Footed Wares - a style of glass in which the bowl sits directly on a base or foot.
Mechanical Glass Washer - A machine used for washing glasses.
Soda Gun - a small bar equipment that dispenses carbonated mixes.
Stem Wares - any glass having all three features – bowl, foot and stem
Tumblers - flat glass that is basically a bowl with a stem or foot.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
33

LIST OF BOOKS FOR FURTHER READING

Costas, Katsignis, Mary Porter, Chris Thomas. THE BAR AND BEVERAGE BOOK.
Perdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIPPINES.
Roldan, Amenila S. FOOD SERVICE AND BARTENDING.

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
34

ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

Code No. CLEANING BAR TOOLS, Date Developed Date Revised Page
EQUIPMENT AND GLASSWARE JUNE 2004 JAN. 20, 2006
35