S3.amazonaws.com



SITHFAB005 - Prepare and serve espresso coffeeMatch the type of coffee to the correct characteristics.Type of coffeeCharacteristicsAnswer bankCaffe lattea ristretto shot (15 – 20 ml) topped with warm, silky milk served in a demitasse glassCappuccinoa shortened concentrated espresso and is made of the same quantity of coffee as an espresso, but with less water.Espresso (short black)1 shot of espresso topped with steamed milk and around 1cm of milk froth settled on topFlat white1/3 Espresso, 1/3 Steamed Milk, 1/3 Froth, topped with powdered chocolateLong blackDrinking chocolate mixed with espresso, gently stirred to combine then served with Latte style steamed milk.Piccolo latteA double espresso with a dash of steamed milkMocha25 ml of coffee poured within 25 seconds, topped with a light brown cremaRistrettoServed in a taller glass or mug, this is based on a 30ml shot of espresso. Hot water is then added to this and served black.Short Macchiato30ml espresso and steamed milk, little or no froth.Long MacchiatoA shot of espresso coffee with a dash of steamed milk, served in a demitasse glass. Add the correct type of milk beside the corresponding characteristicsType of milkCharacteristicsThe majority of fat has been removed from this milk through centrifugal force.Fat constitutes approximately 3 to 4 percent of this milk. Protein about 3.5 percent and lactose 5?percent, however the chemical composition depends on the breed of cow.Obtained from the seeds of the soybean. Rich in calcium, lactose free. List the correct type of coffee bean beside their characteristics belowBeans, blends, roastsCharacteristicsProduces a very full bodied and strong coffee, known for its earthy flavours. Due to the strength and high acidity of this coffee it is unlikely to be used on its own.Accounts for approximately 80% of the worlds of coffee production volume. This coffee is by far the most popular and widely consumed bean.Fill in the blanksRoasting brings out the aroma and…………………….. that is locked inside the …………………. coffee beans. Beans are stored green, a state in which they can be kept ……………………………… loss of quality or taste. A green bean has none of the ……………………………………… of a roasted bean -- it’s soft and ………………………….. to the bite and smells…………………………………... Roasting causes ………………………. changes to take place as the beans are rapidly brought to …………………………………… temperatures. When they reach the peak of perfection, they are ……………………………..cooled to stop the process. Roasted beans smell like ………………………………, and weigh less because the moisture has been roasted out. They are………………………. to the bite, ready to be ground and brewed.Once roasted, however, they should be ………………………….as quickly as possible before the fresh roast flavour begins to ……………………………………..Word bank: quickly, crunchy, chemical, used, diminish, flavour, spongy, without, very high, green, grassy, coffee, characteristicsMultiple choiceBlended coffees can be described as:(A)?a smooth well rounded drinking experience(B)??the result of gathering beans with different flavours, often from different countries to create a new taste(C)??more popular than single origin coffee(D)??all of the aboveName the following mise en place for preparation of coffee beverages:Match the preparation technique to the correct coffeeCappuccinoEnsure correct grind texture.Grind fresh beans right before brewing.Dose between 14 – 18 grams into the group handle and tamp evenly.Place group handle into the group head and turn on hot water. 30ml should be poured within 20-30 seconds.EspressoSteam milk until it reaches 65°C and its volume doubles. Allow the milk to rest for a few moments allowing the foam to rise.Prepare an espresso in a large cup. Pour the foamed milk directly into the cup, aiming for approx. 1cm foam at the top.Long blackSteam the milk to allow some texture to develop without having any thick foam rising to the top.Prepare an espresso in a large cup. Pour the milk over the espresso shot. Keep the spout of your jug close to the surface and pour into the middle of the cup.Caffe LatteSteam milk until it reaches 65°C and its volume doubles. Tap the base of the jug firmly on the countertop to compress the foam. Prepare an espresso in a large cup. Fill the cup about one-third full and then slowly begin to add the foamFlat whitePour 80ml of hot water (70°C) into a cup.Pour espresso shot directly into the cup of water. Ensure the crema remains intact.The Espresso Process (cloze passage)………………………………….. using the espresso method takes place using water at ………………………….. The contact time between water and coffee varies from 20 - 30seconds. Approximately …………………………. of finely ground, medium roasted coffee is used per cup. Each espresso shot contains approximately 30 - 40ml.The…………………… making espresso is to create an even ……………………………… against pressurized water. Water will always take the path of least resistance, if there is too much resistance the water will ………………… be able to get through the compacted coffee cake. On the other hand if there is not ……………………….. resistance the water will come through the coffee cake too………………………. and the shot will taste ………………………………………………. This occurs as the pressurized water will not have had the opportunity to extract the delicious oils that make the essence of espresso so special.Perfect Resistance is the result of: Perfect………………………Perfect DosePerfect …………………………The main function of the coffee grinder is to crush the……………………………… bean into smaller particles. This process increases the ………………………………… contact of the coffee with the hot water enabling the soluble substances to dissolve. Finding the perfect grind is ………………………… to producing the perfect cup of coffee, as the grinder is the first part of the production cycle. It is important to note that no matter how good the quality of your coffee is, and how perfectly your espresso machine is operating, if the grind is not set ………………………….. your coffee will have no flavour, taste or ………………………………...As a rule Espresso coffee needs to be ground …………………………………… fine. However due to different machines, water pressure and ……………………………………. conditions there is no exact grind setting. Each individual operator needs to set the grind to match all the…………………………………….factors.Word Bank: quickly, enough, 90-94°C, resistance, thin and weak, extremely, critical, Tamp, goal, Extraction, correctly, external, aroma, surface, 8 grams, roasted, Grind, not, climaticAnswer the following statements with true or false.When humidity increases, the coffee absorbs water and packs down tighter, which increases its resistance to the pressurized water trying to pass through. To compensate for increased humidity the grind needs to be a little finer. If humidity decreases while you are making coffee, you need a slightly coarser grindGrinder blades should be checked for wear at least once every 12 monthsWorn out grinder blades heat up the coffee affecting its taste and flavourThe perfect dose of ground espresso coffee should nearly fill the top of your basket before you tamp. Tamping refers to the amount of pressure that is used to pack the ground coffee into the filter basket. Too much pressure prevents lets the water through too quickly Too little pressure prevents water getting through.The coffee cake should be firm but not solid.When tamping press firmly to create a flat surfaceExtraction for one 30 – 40ml shot of espresso should take 45 secondsMachines should be disassembled and washed in detergent at least once a week in order to break up the heavy coffee oils.The aim when steaming milk is to heat the milk to 68-70° C, creating creamy ultra fine foam with barely discernible bubbles.When steaming milk place the tip of the steaming wand deep into the milk, then apply full steam.When steaming milk always use a thermometerSteamed milk should be poured quickly before the foam separates from the milkMilk that is heated to 75°C and above will be burned and scorched and should not be used.Which of the following best defines the term tamping when making an espresso coffee?(A)?The texturising of milk for a cappuccino(B)?The application of pressure to ground coffee(C)?The mixing of the espresso with steamed milk(D)?The removal of dissolved solids from roasted coffeeWhich type of milk produces the densest foam when preparing hot beverages?(A)?Almond(B)?Skim(C)?Soy(D)?Whole What is the function of the group handle on an espresso coffee machine?(A)?To release steam under pressure to froth milk(B)?To grind and dispense coffee in measured doses(C)?To hold ground coffee for hot water to filter through(D)?To collect used coffee grounds from the filter basketWhat are the two types of service ware presented in these images?(A)?DemitasseLatte glass(B)?MugTasse(C)?DemitasseMug(D)?TasseMugWhich of the following phrases describes a perfect crema?(A)?a layer which forms on top of espresso that is light brown in color.(B)?the addition to espresso to make a flat white(C)?A brown ring that forms around the cup(D)?The cream that’s added to the top of a Vienna coffeeWhich of the following is the correct sequence to prepare an espresso, a Caffe latte and a flat white?(A)?Steam milk, pour into cups, prepare shots of espresso then add to steamed milk(B)?Prepare two shots of espresso in cups, steam milk, pour into espresso shots, prepare final shot of espresso.(C)?Prepare one shot of espresso, steam milk, prepare another shot of espresso then pour steamed milk into those two shots of espresso(D)?Steam milk, leave to the side, prepare 3 shots of espresso in cups, then pour milk into two of those cups Which of the following are all sections of a safety data sheet?(A)?hazard identification, correct lifting technique, composition(B)?first aid measures, composition, handling and storage(C)?exposure controls, required qualifications for handlers, personal protective equipment, (D)?required qualifications for handlers, disposal considerations, hazard identification, Are the following statements true or false?Espresso should have a lemon citrus flavourCoffee can be sweetened with caramel syrupLatte art is a method of preparing coffee created by pouring steamed milk into a shot of espresso and resulting in a pattern or design on the surfaceRoasted coffee beans should be stored in direct sunlightThe steam wand should only be purged once a dayThe group head should be flushed once a dayEspresso coffee machines should be back flushed everydayPurge group heads every dayEnsure a jug of water is run down the drain line every day to help prevent blocking.Coffee grounds make great compostMetal drip trays should not be washed in the sinkThe dosing chamber should be brushed out after each useA group handle is cleaned the filter should be removedBean hoppers should be cleaned once a monthLabel the features of the coffee machine2868295143510001008380-571500442087095250967740361950035204401778000286385072391009677402349500432943023495008606121506080039528757620002272553191630018141951460500 Label the features of the coffee grinder22720301333500042221151155700039084258001000149225015875000181483049530004171950-127000145224511430000 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download