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1. Prepare and serve a range of hot non alcoholic beverages 2. Prepare and serve a range of cold non alcoholic beverages 3. Use , clean, maintain equipment and machinery for non alcoholic beverages in accordance with enterprise standards
Coffee beans
Coffea arabica Most popular of the coffee species, grown in east Africa, South America and Indonesia. Coffea robusta Discovered in 1870 in Congo. Mainly grown in Africa, good resistance to diseases. Used for instant coffee and blended with Arabica. Coffea liberica a tough bean but lacks taste. Grown in Java, Philippines, Malaysia, Madagascar.
Leaves are plucked and partially dried Leaves are rolled to release the enzymes and juices Leaves are fermented by exposing them to air (27C ) for about 3 hours Leaves are then dried in an oven at about 93C this inactivates the enzymes and decreases leaf moisture
Leaves are steamed to inactivate the enzymes Leaves are rolled to rapture the cell walls, this makes it easier for brewing The leaves are dried, Oolong tea receives less steaming and a partial fermentation step before being dried
Coffee beverages
Espresso Cappuccino Late Machiatto Long Black Flat White Vienna Coffee
Tea beverages
Black tea Green tea Fruit flavoured tea Iced tea Lemon grass tea
Equipment List
Plunger Drip Filter System Percolator Coffee Grinder Blender Milkshake maker Various service equipment
Activities
Use machinery and equipment safely in accordance with manufacturers specification and hygiene/safety equipment Clean machinery and equipment regularly Identify problems promptly
Steps in Service
Prepare ingredients and equipment prior to service Identify the name and style of drink in response to a customer request Select and assemble the correct ingredients Prepare drinks in accordance to methods, standard recipes and customer requests Ensure correct strength, taste, temperature and appearance of drinks Present drinks attractively