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
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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)
Question 3:
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List 5 types of utensils used in the preparation of non-alcoholic beverages:
1.
2.
3.
4.
Can opener
utility knife
peeler
chopping board
Question 4:
List 5 types of equipment used in the preparation of non-alcoholic beverages:
1.
2.
3.
4.
5.
grinder
tamper
thermometer
measuring tools
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)
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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, vacuumpacked 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
and ground coffee for longer periods of time.
false
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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
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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)
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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)
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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, prewarmed 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:
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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:
(Tick the correct box indicating true or false)
True
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
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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:
(Write true or false in the space provided)
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:
(Write true or false in space provided)
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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 heatresistant 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:
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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)
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Question 26:
The safe operational and maintenance of equipment requires the following provisions:
(Tick the correct box indicating true or false)
True
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.
All faulty equipment should be reported to your supervisor or the
Maintenance department immediately and removed from usage.
False
X
X
Question 27:
The following WHS measures should apply when using chopping boards and knives:
(Write true or false in space provided)
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
clean cloth during tasks.
True
Always position yourself correctly when cutting
items, to prevent injury.
True
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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:
(Write true or false in the space provided)
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:
(Tick the correct box indicating true or false)
True
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
using a dustpan and brush.
Large pieces of glass should be picked up using your hands and wrapped
in newspaper.
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X
X
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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)
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Question 32:
Measures to minimize waste and increase profitability in bar operations could include:
(Write true or false in space provided)
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:
(Tick the correct box indicating true or false)
True
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.
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X
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