SITHFAB203 Assessment 1- Non Alcoholic

Events, Tourism, Hospitality and Languages Portfolio

SIT30713 Certificate III and SIT40713 Certificate IV in Hospitality

SITHFAB203 Prepare and serve non-alcoholic beverages

Assessment 1 VU HAU NGUYEN

Assessment Method / Conditions:Please provide short answers to the questions in this assessment.

Assessment Venue: Online, Blackboard assignment

Due Date: Tuesday 28 July 2015

Which part of the unit is being assessed?All elements

Assessment Instructions:Download and save a copy of this assessment. As you work through the required knowledge theory,

answer the questions appropriately

All questions must be answered correctly in order to meet assessment requirements;

Results and Appeals:Please refer to the Central Institute of Technology website for information about the assessment

process. The information can be found at www.central.wa.edu.au. The path is; Current Students -

Student Portal: Your Student Handbook - Your Studies, Assessments page 19.

Academic Quality Assured May, 2015 F04A25 © Central Institute of Technology 2015 This document complies with Standard 1 Standards for RTOs 2015 of 17

http://www.central.wa.edu.au/

Written Quiz SITHFAB203 Prepare and serve non-alcoholic beverages

Question 1:

Place the typical generic steps to follow when preparing and serving non-alcoholic drinks in the correct order:

3 Select and assemble the ingredients and equipment required to make the drink

1 Prepare the ingredients and equipment prior to service

6 Present the drink professionally, hygienically and attractively

5 Ensure the correct strength, taste, temperature and appearance and fix problems if necessary

2 Identify the customer’s drink request

4 Prepare the drink according to appropriate method, recipe and customer request, in a timely manner

Question 2:

Connect each piece of equipment to the correct function:

Burr grinder - 1 boiling water is forced through the ground coffee once, into a separate chamber. (3)

Blade grinder - 2 Consists of a motor with a shaft and mixing head. It comes with a container, usually metal, which attaches to the base so that the drink can be made. (5)

Pressure percolators -3

also known as a chopping grinder, it is cheaper but produces particles of different sizes. (2)

Gravity percolators -4

These come either as a gun or a mounted system through the bar counter, for easy pouring of soft drinks. (6)

Milkshake machine -5

rips and crushes beans without burning them, producing a uniform grind. (1)

Post-mix machine-6 the boiling brew is continually cycled through the ground coffee until the required strength is reached. (4)

/tt/file_convert/577c7cda1a28abe0549c4d87/document.doc © Central Institute of Technology 2015This document complies with Standard 1, Standards for RTOs 2015 of 17

Question 3:

List 5 types of utensils used in the preparation of non-alcoholic beverages:

1. Can opener2. utility knife3. peeler4. chopping board

Question 4:

List 5 types of equipment used in the preparation of non-alcoholic beverages:

1. grinder2. tamper3. thermometer4. measuring tools5. filter

Question 5:

Tick the common habitat requirements to grow coffee:

High altitude mountain regions no

Sandy soils with high acidity no

Temperature ranging from 15-25 °C yes

Temperature ranging from 30-40 °C no

Tropical regions yes

Volcanic soils rich in nitrogen yes

Warm climate and humidity yes

Question 6:

Match the key properties to the correct species:

Arabica (1) is chocolaty, full-bodied and adds punch to a coffee blend. (2)

Robusta (2) is acidic, aromatic and sweet; (1)


Question 7:

The harvesting and production methods for coffee beans include the following processes:

(Write true or false in the space provided)

True or False

The coffee fruit is referred to as drupe or bean and usually contains 4 seeds, or “beans”.

false

The coffee fruit turns yellow or red once ripe. true

As the fruits ripen, the cherries are harvested by stripping or picking and then they are processed either dry or wet to remove the beans.

true

The beans are then soaked and at this stage the coffee beans are referred to as green and can be stored for 1-2 months.

false

The dried beans are roasted in a drum and the degree of roasting will affect the flavour of the finished bean.

True

The roasted coffee beans are blended from a variety of countries to produce coffee types with a variety of flavours.

false

Question 8:

What are the common storage requirements of coffee beans or ground coffee?

(Write true or false in space provided)

True or False

Because coffee is sensitive, a new bag of coffee should only be opened when it is needed.

True

Coffee is best stored in bags with uni-directional valves, vacuum-packed or in airtight tins.

true

Only unopened, well-sealed bags should be stored as the coffee may absorb moisture and the taste can be affected.

false

Once a bag of coffee is opened, it needs to be stored in a clean, dry, airtight container in a dry, dark cupboard.

true

The hopper and reservoir of a grinder are ideal for the storage of beans false


and ground coffee for longer periods of time.

Question 9:

The following rules should be followed when brewing coffee to obtain a high quality result:

(Tick the correct box indicating true or false)

True False

Use freshly opened, roasted and coarsely ground coffee. X

Use enough coffee: ~5 g per person. X

Use clean equipment. X

Use water filters as to remove odours and smells from treated water. X

If you are using hard water, then less coffee will be required. X

Use water at boiling temperature to ensure release of all etheric oils. X

Always use pre-warmed cups to prevent the coffee going cold. X

Question 10:

Place the steps for making Turkish coffee in correct order

3 Heat the pot very slowly as this produces better coffee

5 Return the pot to the heat and continue heating until the coffee boils again and a good foam has formed

1 Fill the ibrik with cold clean water; use a cup of water for each cup being produced plus another ½ cup

6 Dispense the rest of the coffee into the cups to ensure that the rich flavoursome foam is evenly distributed

2 Add 1 heaped teaspoon of finely ground coffee and the desired sugar for each cup and stir while the water is still cold

4 Once the coffee has come to the boil remove from the heat and pour about ¼ of a cup of coffee into each cup


Question 11:

Connect each step involved in the traditional tea production method to its description:

Harvesting (1) Over time, enzymes react with oxygen to break down the leaves and release the tannins. The longer this process is allowed to run, the darker the leaves will become. (5)

Withering (2) Longer leaves are used for loose teas while fannings and dust leaves are used for tea bags. (6)

Rolling (3) Tea leaves are spread on racks or troughs to reduce their moisture content. They are left to dry for 18-20 hours. (2)

Fermentation (4)

This achieves the breakdown of cellular structures and release the inherent enzymes and compounds. (3)

Firing (5) Tea is harvested by removing the leaves from the plant by hand. Only the newest or youngest leaves at the end of each branch are picked as these provide the highest quality tea. (1)

Grading (6) The leaves are heated to deactivate the enzymes and stop the oxidation process. The traditional method is to steam the leaves or heat them in a wok. (5)

Question 12:

How does the fermentation or oxidation process vary for Green Teas and Oolong teas? Connect the correct type of tea to the description:

Green teas (1) immediately proceed to the drying process to prevent oxidation (Japanese methods use steaming, whilst the Chinese method traditionally employs tossing (“toasting”) the tea in a wok. (1)

Oolong teas (2) are oxidised for a short time (partial oxidation).The darker a tea is, the stronger its flavour is. (2)


Question 13:

Connect the common sizes used in the traditional tea production method to the correct grade:

Tippy Golden Flowery Orange Pekoe (1)

Similar to flowery orange pekoe, but with more tips (3)

Orange Pekoe (2) Highest proportion of tips (1)

Golden Flowery Orange Pekoe (3)

5-8mm, few tips (4)

Flowery Orange Pekoe (4) 8-15mm, no tips (2)

Question 14:

Connect the type of tea to the correct description:

Green Tea (1) It is processed by stopping the oxidisation process part of the way through to prevent complete oxidation, which would make the tea black. It is also known as semi-black tea, because the oxidation is stopped before the tea turns black. (2)

Oolong Tea (2) These teas are produced by avoiding the fermentation step of production, which is where the oxidation occurs. It is fired (steamed) immediately after plucking and retains a light colour and delicate flavour as a result. (1)

Black/Red Tea (3) This type of tea is not oxidised, similar to green tea. The difference is that the leaves are wilted before they are fired and they are baked rather than steamed. The wilting process loses some of the grassy flavour of a green tea. (4)

White Tea (4) This type of tea is made by allowing tea leaves to oxidise completely. In the West it is called so because of the colour of the leaves after processing; in Asia it is called so because of the colour of the brew. (3)


Question 15:

Connect the correct characteristics with each of the Indian tea varieties:

Assam teas (1) are grown at high altitude in the foothills of the Himalayas, in Northern India. Darjeeling tea is thinner, has a lighter colour and also has tannic and muscatel grape-like flavours. (2)

Darjeeling teas (2) are grown at low altitude and are known for having a robust, malty flavour and a strong, bright colour. English Breakfast is made from this tea. (1)

Question 16:

Connect the growing regions of Ceylon with the description of the tea qualities produced in that region:

Upcountry (Udarata) (1) These teas provide a thick colour variety, producing a strong, spicy flavour. (2)

Mid-country (Medarata) (2)

This tea produces ‘heavy liquor’ for a strong infusion especially good for iced tea. (3)

Low country (Pahatha rata) (3)

This tea produces what is known as ‘thin liquor’, a light coloured liquid with a delicate flavour and smell. (1)

Question 17:

Place the typical method for brewing a pot leaf tea in order:

1 Pre-warm a ceramic pot with hot water then drain water off

4 As the first bubbles appear, pour water over the tea leaves into a clean, pre-warmed ceramic pot

6 Pour into cups and serve

5 After 1 minute, stir the water or swivel the pot and steep for a further 3-4 minutes

3 Add 1 teaspoon of tea per person and 1 for the cup


2 Use freshly drawn water and bring to the boil

Question 18:

Write the general steeping times and water temperatures out of the lists in the correct order for the preparation of the following types of tea into the grid:

Steep times Water Temperatures

Varies 70 °C

4-8 minutes Boiling

Varies 90 °C

3-5 minutes 80 °C

1-3 minutes Boiling

Tea Steep Time Water Temperature

White Tea 4-8 min 80°C

Oolong Tea varies 90°C

Herbal varies boiling

Green Tea 1-3 min 70°C

Black Tea 3-5 min boiling

Question 19:

The correct storage of tea requires consideration of the following aspects:


True False

Always use a dry spoon when removing tea from the storage container and close it tightly after use.

X

Tea should be stored at room temperature and, if covered, can be exposed to heat or cold.

X


Tea should be stored in a clean, dry, airtight container, away from direct light.

X

Tea will absorb moisture and odours and is also affected by light. X

When refilling the tea storage, you should add new tea to the top to replenish the moisture content.

X

Question 20:

When serving tea made from tea leaves to a customer we would:


True or False

Serve the tea on a tray, prepared in a pot. true

Strainer and a milk jug. true

Provide an additional pot of cold water to adjust the strength. false

A selection of chocolates and mints. false

A tea plunger or the teapot and cup in one may be used. ture

Mug and saucer. true

Question 21:

Is the following statement true or false?

Coffee shops often serve a chai drink made with the espresso machine, which is known as chai latte.

- true


Question 22:

Correct methods to avoid curdling of beverages when using soy milk include:


True or False

Add soy milk to the cup first then add coffee. true

Add coffee to the cup first then add soy milk. false

Add a drop of lemon juice when preparing beverages using soy milk. false

Let coffee stand for a few minutes before adding soy milk. true

Place soy milk and coffee in a cup and heat using the steam wand. false

Shake the soy milk well before heating or serving. true

Question 23:

Place the steps for preparing hot chocolate in order:

2 Pre-heat cup or mug being used – it is now common to serve hot chocolate in heat-resistant glass for better presentation

6 Top up cup/mug with hot milk and froth

1 Dissolve good quality chocolate shavings, cocoa powder or hot chocolate powder by adding a little cold milk and mixing into a liquid paste consistency.

5 Pour hot milk to fill ½ cup while stirring chocolate mixture

4 Add sufficient dissolved chocolate mixture to pre-heated cup

3 Heat milk under the steaming wand as you would for coffee, making sure not to burn the milk


Question 24:

Connect the method used for preparing mocktails with the correct definition:

Built (1) place all ingredients, including the ice, into a cocktail shaker, put on the lid and do quick, sharp actions above the shoulder for about 5 seconds. Pour into the serving glass with or without ice. (3)

Stirred (2) ingredients are placed into the glass with the densest on the bottom and the other ingredients floated on top by pouring over the back of a spoon (6)

Shaken (3) solid ingredients such as spices are added to the glass, and then mashed using a special spoon to extract the juice/flavour from the ingredients. The liquid ingredients are added afterwards. (5)

Blended (4) add ice to a glass and pour ingredients over the top, one after the other.

Ingredients should be added in the order that they are stated in the recipe (1)

Muddled (5) place ingredients and ice into the appropriate machine and mix until the correct consistency is achieved and ice is not rattling anymore. (4)

Layered (6) place all ingredients in a glass or the glass component of a cocktail shaker and stir with a muddling spoon (2)

Question 25:

Connect the production method for mocktails to the correct example:

Built (1) Faux-blerone (Virgin Toblerone) and Virgin Lychee-tini (3)

Stirred (2) Mock Champagne and Shirley Temple (1)

Shaken (3) Virgin Miami Vice and Fruit Tingle (6)

Blended (4) Kiwi-Lime Refresher and Chocolate Egg Cream (2)

Muddled (5) Faux-ito (Virgin Mojito) and Virgin Caipirinha (5)

Layered (6) Virgin Pina Colada and Orange Glorious (4)


Question 26:

The safe operational and maintenance of equipment requires the following provisions:


True False

When cleaning any electrical machinery, turn it off and unplug it, then disassemble it according to the manufacturer’s instructions.

X

Tagging of electrical equipment is mandatory – do not use equipment if it does not have a tag.

X

Ensure you have been trained by experienced staff on how to use the machine correctly and safely.

X

Always refer to the manufacturer’s information if you are uncertain about the use of the machine.

X

All guards and safety features must be used unless this would slow down service procedures.

X

All faulty equipment should be reported to your supervisor or the Maintenance department immediately and removed from usage.

X

Question 27:

The following WHS measures should apply when using chopping boards and knives:


True or False

Once you change food groups, wash the knife in hot soapy water.

True

Knives should be washed and stored correctly in a drawer, on a magnetic strip or in a knife block.

True

Hold knives correctly, apply due care and never cover knives with peelings or trimmings.

True

Cutting boards should be wiped frequently with a True


clean cloth during tasks.

Always position yourself correctly when cutting items, to prevent injury.

True

Always place a Safemat under the board to prevent it from slipping.

true

Question 28:

The following WHS requirements apply when working with the post-mix systems:


True or False

Be careful with the gas cylinder and do not play around with it as it is under pressure.

true

When changing gas cylinders follow the manufacturer’s instructions.

true

To avoid back injuries, gas bottles should be rolled for easier handling.

false

The Australian Standard AS5034: Installation and use of inert gases for beverage dispensing provides detailed information for inert gas safety.

true

Gas cylinders must be stored upright and secured with a tie or chain to prevent them falling over.

true

Question 29:

Common points of care to ensure good hygiene and to prevent any contamination in bar areas include:


True False

Glass washers must reach a water temperature of 60°C, have a rinse cycle of at least 10 seconds at 82°C and have thermometer controls and pilot lights.

X

Always use a glass to remove ice from an ice machine hygienically. X

In case of accidental breakages glass should be swept up immediately X


using a dustpan and brush.

Large pieces of glass should be picked up using your hands and wrapped in newspaper.

X

Never use a chipped or cracked glass as it could lead to injury or bacterial contamination

X

Question 30:

Adjust the following recipe to yield 7 portions:

Cranberry Cooler – Serves 10

7 serves

500 mL cranberry juice 350 mL

250 mL pineapple juice 175 mL

250 mL orange juice 175 mL

60 g maraschino cherries 42 mL

20 mL lemon juice 14 mL

300 mL ginger ale 210 mL

Question 31:

Connect the correct suggestions to minimize waste and conserve energy to the relevant category:

Water conservation (1) Use environmentally friendly cleaners. Dispose of specialised cleaners, e.g. silver polish, in the correct manner (3)

Energy conservation (2) Fit sensor or pedal-activated taps with flow restrictors. Install water-efficient appliances such as dishwashers (1)

Hazardous substances (3) Buy energy-efficient appliances, e.g. dishwashers and glasswashers. Ensure refrigerator and freezer units are functioning at appropriate temperatures (2)


Question 32:

Measures to minimize waste and increase profitability in bar operations could include:


True or False

Use fruit trimmings as garnish true

Consider the amount and type of napery used true

Buy all beverages in serving size vessels to avoid wastage.

true

Buy concentrated product, e.g. post-mix true

Consider waste when planning menus true

Avoid over-ordering food supplies true

Question 33:

The correct procedures for disposing of garbage and chipped or broken glasses include the following measures:


True False

Chipped and broken glasses should be disposed of and recycled according to enterprise policies and considering workplace health, safety and hygiene.

X

Glass must be disposed of in the designated bin or other container provided marked “broken glass”.

X

Glass may be wrapped in newspaper and disposed of through the general waste bins.

X

General garbage should be removed daily at the end of the last shift, sealed and placed in the appropriate bins.

X


All work and public areas must be free of rubbish at the end of each shift. X

Bottles, cardboard and plastics must be recycles, whilst green waste can be composted subject to local council laws.

X


SITHFAB203 Assessment 1- Non Alcoholic

Documents

Transcript of SITHFAB203 Assessment 1- Non Alcoholic