BASIC SENSORY

EVALUATION OF

BEVERAGES

SENSORY ANALYSIS

Is the science of determining the attributes of products using the human senses

Sensory Evaluation Involves:

• Sense of sight: • Sense of smell:

• Sense of taste:

3 REASONS TO CONDUCT SENSORY EVALUATION:

To savor the food/beverage;

To assess quality and relate it to price

To check and record the food’s/beverage’s condition and potential

Scientist have categorized over 17,000 different smell

Humans can distinguished 10,000 smells (no one knows just how this ability works)

Of all senses, SMELL is the most acute; 1,000 times more sensitive than the sense of taste

HENNING’S SMELL prism is a tool w/c has six categories of smells, combinations of w/c account for all the detectable odors and aromas.

Training, concentration & practice can learn to dissect & describe the elements of complexity

SMELL is the most fragile of human senses.

Smell Fatigue may occur if too many beverage to smell; similar to sight fatigue in a darkened room or constant noise in the city

Flavor is 75% smell (olfaction) 25% taste (gustation) in healthy individuals

Tastes are sensed by nerve receptors called “BUDS” (able to sense all various tastes = bitter, sweet, salty, sour

Papilla (round volcano-like structure) of the tongue contains 250-270 taste buds; 10,000 in average human

TASTE BUDS=look likes the petal of a flower

Humans detects taste at different concentrations: Bitterness (1 part of 2 million); Saltiness (1 part in 400); Sourness (1 part in 130K); Sweetness (1 part in 200)

The taste of a drink is detected in different parts of the mouth: (see diagram)

The sense of touch figures in the overall flavor impression by conveying temperature, texture & pressure, sensations of touch (smoothness, crunchiness), irritation (cool menthol, hot pepper), or thermal differences (hot or cold) called CHEMESTHESIS & may be experienced in the eyes, mouth, nose or throat.

• OLFACTORY =The olfactory system isthe sensory system used for olfaction, or thesense of smell;the sense that enables one to perceive odors

• GUSTATORY = is the sensory system for thesense of taste

EVALUATING ALCOHOLIC

BEVERAGES

RED, WHITE & SPARKLING WINES = assess based on color, aroma, & taste

SPIRITS = high alcoholic content, either clear (not aged), golden (aged); caramel, herbal & oakey aroma

BEERS = evaluated similar to wines but not swirled because of its carbonation; hop bittering compounds

LIQUEURS & FORTIFIED WINES = treated similar to spirits or maybe sipped, savored, then spat out into a receptacle

WINE APPRECIATION

PLANNING is very important: the venue, number of participants, budget, wines, equipments, utensils, supplies, accompanying food needed.

8 – maximum number of wines that can be

Comfortably tasted & enjoyed at a wine

appreciation/tasting/session.

Order of tasting :white before red, & within each groupFrom light bodied to full-bodied

DECANTING-pouring wine from the original bottle into another container before serving to guests.

• Why decanting?• Recommended to remove natural

muddying sediments w/c occurs in

red wine after 6 or 7 years in the

bottle as well as improve both the

smell & taste of young red wine.

Ambient temperature & humidity of the tasting site

Chemical, physical, mechanical, physiological & psychological

variables

Preconceived notions

Type & quality of the wine

Size & shape of the used for tasting

Temperature of the beverages being tasted

The person’s flavor preferences

The person’s impartial physiological ability to smell & taste

The person’s attentiveness, hunger, mental condition & level of

tiredness

Other psychological factors

COLOR, DEPTH & CLARITY (sense of sight)

COLOR & CLARITY OF WINES

COLOR TERM DESCRIPTION

Brilliant Wine has a showy striking appearance

Blear Wine is well defined; there is no obscuration

Cloudy Wine looks gloomy perhaps due to improper storage or handling

Sound Wine is clear & bright; it has no faults

Sumptuous Wine looks rich & opulent

BOUQUET (sense of smell)

AROMA OF WINES

AROMA TERM DESCRIPTION

Bright Young wine has a fresh and fruity aroma

Deep Wine has rich , full bouquet

Flowery Wine’s aroma is as fragrant as a certain flower

Fruity Wine smells of a particular fruit

TASTE

TASTE OF WINES

TASTE TERM DESCRIPTION

Character Wine possesses the expected qualities related to its variety/style

Depth It is difficult to describe the taste of the wine yet it is well blended

Fruity Wine has a good fruity taste (a combination of aroma, flavor and body). If it a white wine, it is slightly sweet.

Heady Wine has a high alcoholic taste

Tips for beer appreciation:

Take time to note the different aspect of each beer

Drink water in between to clean palate

Don’t take food like bread, biscuits

Light to dark beers

Assign someone to summarize the evaluation & ratings

• FOAM

• AROMA

• TASTE

"putting in place“; refer to organizing and arranging all the needed equipment, ingredients, materials, & supplies.

Is a study and practice of mixing liquids and other ingredients to create cocktails.

METHODS OF MEASURING ALCOHOLIC BEVERAGES

THE JIGGER METHOD

THE THREE-COUNT METHOD

THE TWO-FINGER METHOD

THE AUTOMATIC POURING SYSTEM

ORDER TAKING & SERVING DRINK

PREMIUM OR TOP SHELF DRINK – an order made from the most

expensive liquor of the bar

CALL DRINK – an order which is made from a specific liquor but not the

most expensive.

WELL DRINK – unspecified order of brand for a drink

HOUSE WINE – refers to the restaurant’s/bar’s cheapest/ordinary brand of

red /white wines.

UP DRINKS – means the guest wants the order chilled & strained into

Martini Glass

WITH A TWIST - means the bartender is requested to rub the rim of the

glass w/ a lemon/lime twist

FLOATING – means the bartender adds a liquor on top of a drink

FREE POURING – allows the bartender to use a speed pourer, not a jiger

or measuring device.

NEAT DRINK – is an order served w/out ice

ON THE ROCKS – means the drink ordered should be served in an old

fashioned/rock glass w/ ice cubes

TALL DRINK – highball drink but served in an a Collins glass w/ more

juice or mixer for a less stronger drink

COCKTAIL:

Is a cold drink or hot drink made of a

base liquor/beverage, a modifier,

special agents with or without a

garnish

BLENDED/FROZEN DRINK – this is a thicker slushy specialty drink w/c

uses a blender or osterizer.

HIGHBALL/TALL DRINK – served in well iced highball glass & involves

a liquor & mixers

LAYERED DRINK – pousse café , an expensive drink involves liqueurs

and/or liquors slowly layered

MIXED CAN DRINK – involves preparing the drink in an electric metal

mixing can in order to blend the mixture.

ROCK DRINK – involves a straight liquor combination of liquors poured

(not mixed) over ice. ROCKs refers to ICE

SHAKEN DRINK - cloudy drink w/ thick fluids that requires the use of a

cocktail shaker.

STIRRED DRINK – involves ingredients w/c are clear & thin in consistency

STRAIGHT SHOT – involves one ounce or a jigger of liquor or liqueur

served up, straight or neat

FLAMBE – a fancy method of preparing a flamed drink for more &

showmanship in a restaurant or bar.

BASIC TYPE OF COCKTAILSBUCK - long drink made of liquor (usually gin), a small amount of lemon/lime juice & ginger ale

COBBLER – made of spirit or wine, sugar & crushed ice & decorated w/ fresh fruit, sprig of mint & straw

COLLINS – tall ice drink made of spirit, sugar, lemon, & filled w/ soda water, served in a Collins glass

COOLER – tall wine-or spirit based drink using juice/s as a mixer & w/ the peel of a fruit cut into a spiral

CRUSTA – a spirit-based drink made w/ crushed ice in a wine glass

CUP – wine-based cold drink flavored w/ fruits & herbs & usually served in a well-garnished glass pitcher

DAISY - spite-based drink w/ crushed ice in a wine glass

EGGNOG – traditional Christmas brandy-,rum- or milk –based drink served in a tumbler

FIX – a stirred short cold drink made of a liquor, lemon juice & sugar w/out a sparkling dilutant

FIZZ – made from a liquor, lemon/lime juice & syrup, shaken w/ ice

then filled with soda water, served in a highball glass

FLIP – hot or cold shaken drink made of liquor or wine, sugar, egg &

spice/s & topped w/ grated nutmeg.

FRAPPE – made of liqueur poured over shaved ice in a cocktail

glass

HIGHBALL – tall drink made of liquor, a carbonated mixer &

cracked ice served in a highball glass

JULEP – drink made of bourbon, rye whiskey, Madeira or Claret,

sugar muddled fresh mint leaves, soda water & crushed ice

MIST – similar to a praffe but usually made of scotch or bourbon

poured over shaved ice

PICK-ME-UP – also called correctiff; drunk to aid digestion

PUNCH – mixed in a punch bowl & garnished & garnished w/ choice

fruit slices

RICKEY – cold drink made of a liquor , juice & soda water served in

a highball glass, garnished w/ lime rind

SANGAREE – cold drink made of wine & sugar topped w/ port

grated nutmeg

SMASH – made of liquor, sugar & mint leaves served in an old

fashioned glass

SOUR – cold shaken drink made of a liquor, fresh (usually lime)

juice & sugar served in a sour glass

SWIZZLE – drink made by mixing various ingredients w/ shaved ice

using a swizzle stick until it is frosted

TODDY – hot or cold drink made a liquor, sugar, lemon, hot water &

cinnamon served in mug or tumbler

FRUITS FOR GARNISHING

• LEMON

TWIST

• ORANGE SLICES

• LEMON/LIME SLICES

• LEMON,LIME,ORANGE

WEDGES

• PINEAPPLE

WEDGES• SPIRAL

• KNOT

• WHEEL

OTHER FRUITS/HERBS FOR

GARNISHING

• CHERRY• GREEN OLIVE

• KIWI

• COCKTAIL ONION

• WATER MELON

• MINT LEAVES

STRAWBERRY

COCKTAILS: RECIPES &

PREPARATION• GUIDELINES:

• Familiarize the term, tools, & beverages

• Mise en place

• Measure ingredients

• Do not waste expensive ingredients

• Quality ingredients/materials make a cold good drinks

• Chill serving glasses esp. for straight up drinks

• Use specified ingredients

• Ample ice amount

• CHEERS!!!!!!!

B&B1 oz. each cognac & Benedictine*Combine in a brandy snifter & swirl

BETWEEN THE SHEETS1 jigger brandy/cognac, ¾ oz. Cointreau, Curacao Or triple sec, 1 oz. light rum, ½ oz. lemon juice*Shake with ice then strain into a chilled cocktail glass

BRANDY ALEXANDER1 jigger brandy, 1 oz. crème de cacao & 2-3 oz.Milk/cream*Shake with ice then strain into a chilled

cocktail glass

BRONX1 jigger gin, ½ oz. each dry & sweet vermouth & freshOrange juice*Shake w/ ice & strain in a chilled whisky or old Fashioned glass.

WHITE LADY1 jigger gin, ½ triple sec or Cointreau1 jigger lemon juice*Shake & strain into a frosted cocktail glass

PERFECT MARTINI1 jigger gin, ½ each dry & sweet vermouths, garnish: olive*Shake or stir gin & vermouths over ice.

AMERICANO1 jigger Campari bitters, ¾ oz. sweet vermouthSoda water to fill, garnish: orange & lemon peel *Build w/ ice in a highball or large old fashioned glass.Fill with soda water, garnish

GRASSHOPPER½ OZ.each green crème de menthe, white crème de cacao& cream, garnish: Cherry(optional)*Shake with ice then strain into a margarita or coaktailGlass. Garnish.

ZOMBIE¾ oz. light rum, ¼ oz. dark rum, ¼ tsp. 151-proof rum,1 oz. each lemon/lime, orange & pineapple juiceGarnish: pineapple spear/stick & cherry/mint sprig*shake / blend then pour into a chilled Zombie/Collins glass

CUBA LIBRE1 jigger light/gold rum, ½ oz. lime juice, Coke to fillGarnish: lime wedge*Build in an ice-filled highball or cocktail glass.

FROZEN MARGARITA1 jigger white tequila, ½ triple sec, 1 oz. lemon/lime juice, Garnish: lime slice*Blend w/ ice till firm/slushy & pour into a chilled salt-rimmedmargarita cocktail or wine glass

TEQUILA SUNRISE1 jigger white/gold tequila, ½ grenadine, orange juice to fillGarnish: lime/orange slice*Coat inner part of the glass w/ grenadine. Fill with ice.

Add tequila. Fill w/ juice

BLACK RUSSIAN1 jigger vodka, ¾ oz. Kahlua or any coffee liqueur*Stir with ice or shake vigorously w/ ice then pour into chilled old

fashioned glass.

BLOODY MARY1 jogger vodka, 4-6 oz. tomato juice, few dashes

each of Worcestershire sauce & Tabasco saucepinch of salt & pepper,

Garnish: celery stalk*Stir or shake gently w/ ice & strain in a chilled Collins glass

DRY ROB ROY2 oz. scotch, ½ oz. dry vermouth, garnish: lemon twist* Stir w/ ice in a mixing glass

RUSTY NAIL1 jigger scotch, 1 oz. DrambuieCombine in an ice filled old-fashioned glass

-IS ASHORT, STRONG DRINK MADE OF A COMBINATION OF LIQUEURS, LIQUORS AND/OR ALCOHOLIC MIXERS, SERVED IN, AND DRUNK W/ ONE TIP OF A SHOT GLASS

BULLFROG

AFTER 5

SCREAMING ORGASM

SNOWBALL

SHIRLEYTEMPLE CINDRELLA