Worksheets208 L2 Food service
Total questions: 12
Worksheet time: 11mins
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
Identify two common signs that indicate a coffee grinder needs maintenance.
Uneven grind size and unusual noises
Consistent grind size and smooth operation
Fast grinding speed and no residue
Low power consumption and no heat
List three factors that can affect the freshness of coffee beans.
High temperature, low humidity, and darkness
Exposure to air, light, and moisture
Sealed packaging, cool storage, and low light
All of the above
