208 L2 Food service

Identify three different pieces of specialist equipment used to brew coffee other than an espresso machine.

• Cafetiere, Pour and serve, Individual filters

• Blender, Toaster, Still set

• Juicer, Kettle, Oven

• Grill, Steamer, Deep Fryer

List three equipment checks which should take place at the start of the day on an espresso machine.

• Check the steam pressure, clean the exterior, and clean the steam wand.

• Check the steam valves open, inspect the power supply, and seals on group handles.

• Ensure the machine is plugged in, check the water filter, and clean the drip tray.

• Inspect the milk frother, check the water level, and clean the group head.

Identify three different types of waste that can occur in the service of hot beverages.

• Overproduction, Spillage, Waiting Time

• Overproduction, Incorrect Temperature, Excess Inventory

• Breakages, Used coffee grounds, Excess serviettes used

• Waiting Time, Overproduction, Spillage

State how each type of waste identified in a) should be disposed of to maintain health, safety and hygiene.

• By recycling all types of waste

• By incinerating all types of waste

• By following specific disposal methods for each type of waste

• By disposing of all waste in landfills

State two problems that could occur if staff find spillages on the bar and tables un-wiped from the previous day's trading.

• Attracts pests and creates a bad impression

• Improves cleanliness and hygiene

• Increases customer satisfaction, Accidents

• De-motivated staff, Delays in setting up

State the main flavour characteristic produced from high roasted beans.

• Bitter

• Sweet

• Sour

• Salty

Give two reasons why it is better not to store coffee beans/ground in a freezer.

• It can cause freezer burn and absorb odors.

• It keeps the coffee fresh and flavorful.

• It enhances the aroma and taste.

• It prevents moisture and mold.

Identify two possible reasons for a customer who advises that a hot chocolate is luke warm.

• The hot chocolate was not heated properly.

• The cup used was cold.

• The hot chocolate was left out for too long.

• The milk used was cold.

State three reasons why coffee might be 'flat'.

• Over-roasted beans, stale coffee, incorrect grind size

• Under-extracted, too much water, low temperature

• Old coffee, improper storage, wrong brewing time

• All of the above

What is the ideal temperature range for brewing coffee to ensure optimal flavor extraction?

• 100-105°C

• 85-90°C

• 70-75°C

• 90-96°C