SITHFAB204 Assessment 1

8/16/2019 SITHFAB204 Assessment 1

1/17

Events, Tourism, Hospitality and Languages Portfolio

SIT30713 Certifiate III and SIT!0713 Certifiate I" in Hospitality

SITH#$%&0! Prepare and serve espresso offee

$ssessment 1

$ssessment 'et(od ) Conditions*

Please provide short answers to the questions in this assessment.

$ssessment "enue*

Online, Blackboard assignment

+ue +ate* Monday 3 August !"#

(i( part of t(e unit is -eing assessed.

All elements

$ssessment Instrutions*

$ownload and save a copy o% 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&

/esults and $ppeals*

Please re%er to the 'entral (nstitute o% )echnology website %or in%ormation about the assessment

process. )he in%ormation can be %ound at www.central.wa.edu.au. )he path is& 'urrent *tudents +

*tudent Portal -our *tudent andbook + -our *tudies, Assessments page "/.

Academic 0uality Assured May, !"# 1!2A# 'entral (nstitute o% )echnology !"#)his document complies with *tandard " *tandards %or 4)Os !"# Page " o% "5

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


2/17

Written Quiz SITHFAB204 Prepare and serve espresso cofee

Question 1:

e! re"uire#ents $or a %arista to efective&! #ana'e a %us! production &ine (ou&dinc&ude:

)Tic* t+e correct %o, indicatin' true or $a&se-

True Fa&se

.nsure stora'e and +!'iene re"uire#ents are #et/

.nsure t+at t+ere is enou'+ cofee cups and ot+er ite#s to

produce t+e re"uired cofees/

Have t+e a%i&it! to +ide "ua&it! issues/

Serve #u&tip&e cofees at t+e correct te#perature/

nderstand t+e e"uip#ent and *eep it c&ean and (e&&3

#aintained/

Wor* "uic*&! and ecient&! (it+out &o(erin' t+e "ua&it! &eve&/

Question 2:

T+e 'enera& or'anisationa& and #ise en p&ace tas*s prior to service t!pica&&! inc&ude:


True Fa&se

A&& e"uip#ent supp&ies service(are s!rups and ot+er ite#s

#ust %e prepared read! and (e&&3stoc*ed %e$ore !ou %e'in/

T+e espresso #ac+ine #ust %e turned on so it can (ar# up

and cofee #ust %e retrieved $ro# stora'e/

5our esta%&is+#ent #a! +ave standard operatin' procedures

)S6Ps- out&inin' (+at !ou need to do at t+e %e'innin' o$ a

s+i$t/

5ou #a! %e re"uired to service t+e e"uip#ent and even carr!

out #aintenance/

6var6www6apps6conversion6tmp6scratch763"85/8!5/.doc 'entral(nstitute o% )echnology !"#)his document complies with *tandard ", *tandards %or 4)Os !"# Page o% "5


3/17

Question 7:

8ise en p&ace re"uire#ents $or a cofee station %e$ore #a*in' cofee t!pica&&! (ou&d

inc&ude:

)Ans(er true or $a&se in space provided-

True or

Fa&se

9a! out saucers spoons servin' tra!s etc/ #a! %e &aid out read! $or

use/

True

6r'anise su'ar s!rups avourin's and toppin's in convenient

&ocations near t+e espresso #ac+ine/

True

6r'anise !our c&ean &a%e&&ed #i&* ;u's and ot+er e"uip#ent read! $or

use (+en needed/

True

Prepare a sa#p&e o$ eac+ cofee &isted on t+e #enu to ensure "ua&it!/ True

War# cups and '&ass %! p&acin' t+e# upside3do(n on top o$ t+e

espresso #ac+ine/

True

Question 4:


4/17

'rinders dosa'e c+a#%er and #a*e at &east 7

espressos usin' o&d 'rounds to season t+e 'roup

+eads and &ter %as*ets/

Step C .#pt! t+e dosa'e c+a#%er o$ o&d cofee 'rounds/

Question ?:

W+at are t+e co##on stora'e re"uire#ents $or cofee %eans or 'round cofeeD


True or

Fa&se


5/17

9ist ? essentia& pieces o$ e"uip#ent used %! a %arista:

1. Espresso machine

2. Grinder

3. Tamper and knockout tube

4. Filters5. Milk jugs!

Question C:


6/17

To prevent (ear and tear o$ a cofee #ac+ine on&! one particu&ar

'roup +ead s+ou&d %e used (+ere possi%&e/

Fa&se

W+en !ou c&ean t+e espresso #ac+ine !ou (i&& use a %&ind &ter

(+ic+ is essentia&&! a &ter (it+out a +o&e to &et t+e &i"uid out/

True

Question :

o%usta Is c+oco&at! &ess avour %ut $u&&3

%odied/

Question 10:

9ist ? st!&es o$ cofee co##on&! re"uested %! custo#ers:

1. Espresso

2. "appuccino

3. #atte

4. Mocha

5. Mocchiato

Question 11:

istretto .spresso topped (it+ #i&* t+at +as %een stea#ed

to a te#perature o$ @0< )it (i&& rise to @?3C0


7/17

$oa#ed #i&* into t+e centre o$ t+e cre#a/

Afo'ato .,tract an espresso into a &atte '&ass/ Stea# #i&*

and c+oco&ate po(der to'et+er to a te#perature o$

@?u% t+e puc* %et(een !our n'ers

9oo* at t+e 'rind to see t+e size and

uni$or#it!

Question 17:

T+e co##on re"uire#ents $or service te#perature dosa'e and e,traction ti#e (+en

preparin' espresso cofee usin' an espresso #ac+ine inc&ude:

)Tic* t+e correct ans(ers-

T+e idea& servin' te#perature o$ espresso is @03

C0


8/17

espresso s+ou&d ta*e 2?370 seconds to arrive/

Nariation o$ 'rind neness ta#pin' pressure used

and pu#p pressure (i&& resu&t in varied e,traction

ti#es/

Question 14:

e#ove o&d 'rounds into *noc*out tu%e

Step C Ta#p (it+ ade"uate pressure

Question 1?:


9/17

to a%out 1L7 $u&&

Step 7


10/17

Question 1C:

T+e +!'iene re"uire#ents $or t+e preparation o$ cofees inc&ude t+e $o&&o(in' aspects:


True Fa&se

W+enever it is not in use #i&* #ust %e *ept in t+e re$ri'erator/

se one c&ot+ $or (ipin' t+e stea#er nozz&e (ipin' up

residua& spi&&s and *eepin' t+e %enc+ c&ean/

."uip#ent #ust %e *ept c&ean and a&& co##odities and

e"uip#ent #ust %e t+orou'+&! c+ec*ed %e$ore use/

It is advisa%&e to use diferent co&oured c&ot+s $or eac+

depart#ent e/'/ a 'reen c&ot+ $or t+e cofee section and a

%&ue c&ot+ $or t+e %ar area/

A&(a!s (ipe of t+e #i&* residue $ro# t+e stea#er (and and

pur'e t+e nozz&e (it+ stea# i##ediate&! a$ter !ou te,ture

#i&* in t+e #i&* ;u' even %e$ore !ou pour t+e #i&*/

A c&ean stea#er (and reduces t+e c+ance o$ %acteria& 'ro(t+

(+en t+e stea#er (and is not in use/

Question 1G:

9atte art invo&ves t+e $o&&o(in' tec+ni"ues:

)Tic* t+e correct ans(ers-

9atte art invo&ves #a*in' patterns or pictures in t+e $oa# atop a cofee

usin' on&! t+e pourin' o$ t+e #i&* to create t+e pattern/

S+apes and pictures can %e created %! etc+in': dra(in' a need&e

t+rou'+ t+e $oa# a$ter it +as %een poured/

T+e 2 #a;or s+apes o$ $ree poured &atte art are t+e circ&e and t+e $eat+er/

T+e #i&* is poured into t+e cup in a contro&&ed $as+ion and t+e patterns

are #ade %! (i''&in' t+e ;u' up and do(n/

In %ot+ cases t+e &ast portion o$ t+e #i&* is poured %! #ovin' t+e ;u'

across t+e poured pattern/

8ore co#p&e, patterns can %e #ade usin' #u&tip&e pours/

6var6www6apps6conversion6tmp6scratch763"85/8!5/.doc 'entral(nstitute o% )echnology !"#)his document complies with *tandard ", *tandards %or 4)Os !"# Page "! o% "5


11/17

Question 1:

8easures to prevent in;ur! strain and accidents in a cofee preparation area inc&ude:


True or Fa&se

Eont c&ean stea# (ands or #ac+ine parts (+i&st t+e #ac+ine is

s(itc+ed on and +ot/

Fa&se

.nsure correct posture and to not 'et into %ad +a%its ear&!/ True

9a! non3s&ip #ats in t+e (or* area to prevent accidents $ro# s&ips/ True

Supportive or anti3$ati'ue #ats (or* %! ta*in' t+e strain of ar#s

and s+ou&ders (+i&e !ou are (or*in' $or a &on' ti#e/

Fa&se

Tr! to stand (it+ !our %ac* strai'+t and s+ou&ders s"uare and tr! to

avoid s&ouc+in' and crouc+in'/

True

Wipe spi&&s i##ediate&! and erect (arnin' si'ns i$ oors are s&ipper!/ True

Question 20:

8i&* and #i&* varieties used $or t+e preparation o$ cofee preparations re"uire t+e

$o&&o(in' points o$ care:


True Fa&se

A&(a!s start (it+ $res+ co&d #i&*/


12/17

Question 21:

WHS and #aintenance procedures $or espresso #ac+ines inc&ude:


True or Fa&se

Fo&&o( t+e #anu$acturers instructions $or c&eanin' and sanitisin' t+e

#ac+ine/

True

se t+e prescri%ed Persona& Protective ."uip#ent as out&ined in t+e

8SES $or a&& c&eanin' tas*s/

True

P&ace c+e#ica& po(der in t+e re'u&ar &ter +o&ders and secure on t+e

rst 'roup +ead and %ac*3us+ #ac+ine (it+ c&ean (ater unti& it runs

c&ear/

True

>e#ove t+e stea#er rose $ro# t+e stea# (and and c+ec* $or

%&oc*a'es c&ean t+orou'+&! and rep&ace on stea# (and/


13/17

T+e 'roup +and&e is inserted and &oc*ed on/ ✓

T+e 'roup +and&e is 'ent&! ;i''&ed up and do(n

unti& t+e (ater runs c&ean/

✓

For(ard us+in' s+ou&d %e done once a (ee* tore#ove an! &oose cofee 'rounds $ro# t+e inside o$

t+e 'roup +ead/

Question 27:

T+e $o&&o(in' procedures $or t+e #aintenance o$ (ater &ters tted in &ine $or an

espresso #ac+ine are:


True or Fa&se

Water &tration s!ste#s $or cofee #ac+ines #a! use a sin'&e or

dua&Ltrip&e cartrid'e s!ste# dependin' on t+e ori'ina& set3up and

p&u#%in'/

True

T+e &ter sizes and properties (i&& need to %e c+osen accordin' to

t+e %rand o$ cofee #ac+ine/

Fa&se

T+e &ter sizes and properties o$ (ater &ters #a! r a&so afect t+e

o( rate o$ (ater $eedin' t+e #ac+ine/

True

T+e $re"uenc! $or c+an'in' (ater &ters (i&& var! accordin' to t+e

a#ount o$ (ater passin' t+rou'+ t+e &ters and +o( +ard )a#ount

o$ c+e#ica&s- t+e (ater to %e &tered is/

True

W+en c+an'in' &ter cartrid'es t+e supp&! &ine connected to t+e

cofee #ac+ine is usua&&! disconnected and t+e s!ste# us+ed (it+

a sanitiser %e$ore ne( cartrid'es are insta&&ed/

True

A&(a!s $o&&o( #anu$acturer instructions and !our or'anisations

S6Ps (+en carr!in' out #aintenance tas*s/

True

6var6www6apps6conversion6tmp6scratch763"85/8!5/.doc 'entral(nstitute o% )echnology !"#)his document complies with *tandard ", *tandards %or 4)Os !"# Page "3 o% "5


14/17

Question 24:

e#ove and c&ean t+e 'rinder +opper/ T(ice a (ee*

(as+ out (it+ 'ent&e deter'ent rinse and dr!/ A&& ot+er

da!s (ipe c&ean (it+ paper to(e& or c&ean da#p c&ot+

Step C ever &eave cofee in t+e +opper or dispenser

overni'+t

Question 2?:

A t!pica& routine inspection o$ an espresso #ac+ine to identi$! an! de$ects or $au&ts

(ou&d c+ec*:

6var6www6apps6conversion6tmp6scratch763"85/8!5/.doc 'entral(nstitute o% )echnology !"#)his document complies with *tandard ", *tandards %or 4)Os !"# Page "2 o% "5


15/17


True Fa&se

Is t+e dosin' c+a#%er consistent&! de&iverin' t+e correct

dosa'eD

Are t+e stea# and pu#p pressures uctuatin' or not 'ainin'

t+e re"uired pressureD

Is t+e 'rinder producin' consistent 'rind sizeD

Is t+ere an! e,cessive &i#e %ui&d3up in t+e &ter or 'roup +eadsD ✓

Are t+ere an! spar*s (+en t+e #ac+ine is s(itc+ed on or ofD ✓

Is t+e (ater &ter in 'ood order or is a rep&ace#ent cartrid'e

re"uiredD

Question 2@:


16/17

8eta& cans ✓

P&astic %a's

8i&* %ott&es

Paper


17/17

espresso cofee-

>un a $e( 'rinds t+rou'+ to && t+e doser ✓

In a 'rinder (it+ a doser a doser is set to dispense C' o$ cofee/

T+is can %e c+ec*ed %! (ei'+in' i$ necessar!

✓

5ou s+ou&d a&so periodica&&! c+ec* t+e 'rind durin' service to

ensure t+at it is sti&& correct $or e,a#p&e i$ t+e +eat or +u#idit!

+as c+an'ed/

✓

I$ t+e 'rinder starts to not (or* proper&! t+en !ou s+ou&d , t+e

pro%&e# i$ possi%&e or report it to !our supervisor/

✓

Question 70:

9ist 7 t!pes o$ croc*er! or '&ass(are used to serve various st!&es o$ cofee:

1. $urale% &icardie Tumbler

2. $emitasse

3. &orcelain cup

6var6www6apps6conversion6tmp6scratch763"85/8!5/.doc 'entral( tit t % ) h l !"#

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SITHFAB204 Assessment 1

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