SITHFAB203 Assessment 1 - Non Alcoholic

 

 

Events, Tourism, Tourism, Hospitality and Languages Portfolio SIT30713 Certifiate III and SIT!0713 Certifiate I" in Hospitality

 

SITHFAB203 SITHF AB203 Prepare and serve non-alcoholic beverages

#ssessment 1 "$ H#$ %&$ %&$'E% 'E% #ssessment #ssessm ent (et)od * Conditions+ Please provide short answers to the questions in this assessment. #ssessment "enue+ Online, Blackboard assignment ue ate+ Tuesday ate+ Tuesday 28 uly 2!"#

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#ssessment #ssessm ent Instrutions+ %ownload and save a copy o& this assessment. $s you work through the required knowledge theory, answer the questions appropriately  $ll questions questions must be answered answered correctly in order order to meet assessment assessment requirements' requirements'

esults and #ppeals+ Please re&er to the (entral )nstitute o& Technology website &or in&ormation about the assessment process. proc ess. The in&ormatio in&ormation n can be &ound &ound at www.central.wa.edu.au www.central.wa.edu.au..  The path is' (urrent *tudents + *tudent Portal -our *tudent andbook + -our *tudies, $ssessments page "/.

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Written Qi!

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 to make the drink

1

Prepare th the ingredients and equipment prior to service



Present the drink professionally! hygienically and attractively

"

#nsure th the co correct st strength! tta aste! tte emperature an and ap appearance an and $% $% problems if necessary

&

'dentify the customer(s drink request

)

Prepare th the dr drink ac according to to ap appropriate me method! rre ecipe an and cu customer request! in a timely manner

Question &: *onnect each piece of equipment to the correct function: +urr grinder - 1

boiling water is forced through the ground co,ee once! into a separate chamber chamber .3/

+lade grinder - &

*onsists of a motor with a shaft and mi%ing head 't comes with a container! usually metal! which attaches to the base so that the drink can be made ."/

Pressure percolators -3

also known as a chopping grinder! it is cheaper but produces particles of di,erent si0es .&/

ravity percolators -)

 2hese come either as a gun or a mounted mounted system through the bar counter! for easy e asy pouring of soft drinks ./

ilkshake machine -"

rips and crushes beans without burning them! producing a uniform grind .1/

Post-mi% machine-

the boiling brew is continually cycled through the ground co,ee until the required strength is reached .)/

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4ist " types of utensils used in the preparation of non-alcoholic beverages:

1. 2. 3. 4.

Can opener  opener  utility utility knife knife pe peel eler  er  chopping chopping board

Question ): 4ist " types of equipment used in the preparation of non-alcoholic beverages:

1. 2. 3. 4. 5.

grin grinde der  r  tampe tamper  r  thermo thermomet meter  er  measuring measuring tools fil filte ter  r 

Question ":  2ick the common habitat habitat requirements to grow grow co,ee: 5igh altitude mountain regions

no

Sandy soils with high acidity

no

 2  2emperature emperature ranging from 1"-&" 6*

yes

 2  2emperature emperature ranging from 37-)7 6*

no

 2  2ropical ropical regions

yes

8olcanic soils rich in nitrogen

yes

9arm climate and humidity

yes

Question : atch the key properties to the correct species: rabica .1/

is chocolaty! full-bodied and adds punch to a co,ee blend .&/

;obusta .&/

is acidic! aromatic and sweet< .1/

Question =:

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 2he harvesting and production production methods for co,ee beans include the following processes: .9rite .9 rite true or false in the space provided/  2  2rue rue or >alse >alse  2he co,ee fruit is referred referred to as drupe or bean and usually contains ) seeds! or ?beans@

false

 2he co,ee fruit turns yellow yellow or red once ripe

true

s 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

 2he beans are then soaked soaked and at this stage stage the co,ee beans are referred to as green and can be stored for 1-& months

false

 2he dried beans are roasted roasted in a drum and the degree degree of roasting will a,ect the Aavour of the $nished bean

 2  2rue rue

 2he roasted co,ee beans are blended from a variety o off countries to produce co,ee types with a variety of Aavours

false

Question B: 9hat are the common storage requirements of co,ee beans or ground co,eeC .9rite .9 rite true or false in space provided/

+ecause co,ee is sensitive! a new bag of co,ee should only be opened when it is needed

 2  2rue rue or >alse >alse  2  2rue rue

*o,ee is best stored in bags with uni-directional valves! vacuum-packed or in airtight tins

true

Dnly unopened! well-sealed bags should be stored as the co,ee may absorb moisture and the taste can be a,ected

false

Dnce a bag of co,ee is opened! it needs to be stored in a clean! dry! airtight container in a dry! dark cupboard

true

 2he hopper and reservoir of a grinder are are ideal for the storage of beans and ground co,ee for longer periods of 7var7www7apps7conversion7tmp7scratch679"86/8!6#.doc )nstitute o& Te Technology chnology 2!"# This document complies with *tandard ", *tandards &or 5TOs 2!"#

false

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time

Question E:  2he following rules should be followed when brewing brewing co,ee to obtain a high quality result: .2ick the correct bo% indicating true or false/  2  2rue rue

>alse

Fse freshly opened! roasted and coarsely ground co,ee

G

Fse enough co,ee: H" g per person

G

Fse clean equipment

G

Fse water $lters as to remove odours and smells from treated water

G

'f you are using hard water! then less co,ee will be required

G

Fse water at boiling temperature to ensure release of all etheric oils

G

lways use pre-warmed cups to prevent the co,ee going cold

G

Question 17: Place the steps for f or making 2urkish 2urkish co,ee in correct order 3

5eat the pot very slowly as this produces better co,ee

"

;eturn the pot to the heat and continue heating until the co,ee boils again and a good foam has formed

1

>ill the ibrik with cold clean water< use a cup of water for each cup being produced plus another I cup



Jispense the rest of the co,ee into the cups to ensure that the rich Aavoursome foam is evenly distributed

&

dd 1 heaped teaspoon of $nely ground co,ee and the desired sugar for each cup and stir while the water is still cold

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)

Dnce the co,ee has come to the boil remove from the heat and pour about K of a cup of co,ee into each cup

Question 11: *onnect each step involved in the traditional tea production method to its description: 5arvesting .1/

Dver time! en0ymes react with o%ygen to break down the leaves and release the tannins 2he longer this process is allowed to run! the darker the leaves will become ."/

9ithering .&/

4onger leav eaves are used fo forr loose teas while fannings and dust leaves are used for tea bags ./

;olling .3/

2ea leaves are spread on racks or troughs to reduce their moisture content 2hey are left to dry for 1B-&7 hours .&/

>ermentatio n .)/

 2his achieves the breakdown breakdown of cellular structures and release the inherent en0ymes and compounds .3/

>iring ."/

2ea is h arvethe stednewest by remor ovyoungest ing the leleaves aves froat mthe theend planof t beach y hand Dnly branch are picked as these provide the highest quality tea .1/

rading ./

2he leaves are heated to deactivate the en0ymes and stop the o%idation process 2he traditional method is to steam the leaves or heat them in a wok ."/

Question 1&: 5ow does the fermentation or o%idation process vary for reen 2eas 2eas and Dolong teasC *onnect the correct type of tea to the description: reen teas .1/

immediately proceed to the drying process to prevent o%idation .Lapanese methods use steaming! whilst the *hinese method traditionally employs tossing .?toasting@/ the tea in a wok .1/

Dolong teas .&/

are o%idised for a short time .partial o%idation/2he darker a tea is! the stronger its Aavour is .&/

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Question 13: *onnect the common si0es used in the traditional tea production method to the correct grade:  2ippy olden >lowery Drange Pekoe .1/

Similar to Aowery orange pekoe! but with more tips .3/

Drange Pekoe .&/

5ighest proportion of tips .1/

olden >lowery Drange Pekoe .3/

"-Bmm! few tips .)/

>lowery Drange Pekoe .)/

B-1"mm! no tips .&/

Question 1): *onnect the type of tea to the correct description: reen 2ea .1/

't is processed by stopping the o%idisation process part of the way through to prevent complete o%idation! which would make the tea black 't is also known as semi-black tea! because the o%idation is stopped before the tea turns black .&/

Dolong 2ea .&/

2hese teas are produced by avoiding the fermentation step of production! which is where the o%idation occurs 't is $red .steamed/ immediately after plucking and retains a light colour and delicate Aavour as a result .1/

+lackM;ed 2ea .3 .3/

2his ty type of of te tea is is not o%idised! similar to to green tea 2he di,erence is that the leaves are wilted before they are $red and they are baked rather than steamed 2he wilting process loses some of the grassy Aavour of a green tea .)/

9hite 2ea .)/

2his type of tea is made by allowing tea leaves to o%idise completely completely 'n the 9est it is called so because of the colour of the leaves le aves after processing< in sia it is

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called so because of the colour of the brew brew .3/

Question 1": *onnect the correct characteristics with each of the 'ndian tea te a varieties: ssam teas .1/

are grown at high altitude in the foothills of the 5imalayas! in Northern 'ndia JarOeeling tea is thinner! has a lighter colour and also has tannic and muscatel grape-like Aavours .&/

JarOeeling te teas .& .&/

are gr grown at at llo ow al altitude an and ar are kn known fo for ha having a robust! malty Aavour and a strong! bright colour colour #nglish +reakfast is made from this tea .1/

Question 1: *onnect the growing regions of *eylon with the description de scription of the tea qualities produced in that region: Fpcountry .Fdarata/ .1/

 2hese teas provide provide a thick colour variety! pr producing oducing a strong! spicy Aavour .&/

id-country .edarata/ .&/

 2his tea produces heavy liquor( for a strong strong infusion especially good for iced tea .3/

4ow country .Pahatha

 2his tea produces what is known as thin liquor(! liquor(! a light

rata/ .3/

coloured liquid with a delicate Aavour and smell .1/

Question 1=: Place the typical method for brewing a pot leaf tea in order: 1

Pre-warm a ceramic pot with hot water then drain water o,  

)

s the $rst bubbles appear! pour water over the tea leaves into a clean! pre-warmed ceramic pot



Pour into cups and serve

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fter 1 minute! stir the water or swivel the pot and steep for a further 3-) minutes

3

dd 1 teaspoon of tea per person and 1 for the cup

&

Fse freshly drawn water and bring to the boil

Question 1B: 9rite 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 ti"es

Water Te"peratres

8aries

=7 6*

)-B minutes

+oiling

8aries

E7 6*

3-" minutes

B7 6*

1-3 minutes

+oiling

Tea

Steep Ti"e

Water Te"peratre

9hite 2ea

)-B min

B76*

Dolong 2ea

varies

E76*

5erbal

varies

boiling

reen 2ea

1-3 min

=76*

+lack 2ea

3-" min

boiling

Question 1E:  2he correct storage storage of tea requires consideration consideration of the following aspects: .2ick the correct bo% indicating true or false/  2  2rue rue lways use a dry spoon when removing tea from the storage container and close it tightly after use

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>alse

G

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 2  2ea ea should be stor stored ed at room temperature and! if covered! covered! can be e%posed to heat or cold

G

 2  2ea ea should be stor stored ed in a clean! dry! airtight container! away from direct light

G

 2  2ea ea will absorb moisture and odo odours urs and is also a,ected by light

G

9hen re$lling the tea storage! you should add new tea to the top to replenish the moisture content

G

Question &7: 9hen serving tea made from tea leaves to a customer we would: .9rite .9 rite true or false in the space provided/  2  2rue rue or >alse >alse Serve the tea on a tray! prepared in a pot

true

Strainer and a milk Oug

true

Provide an additional pot of cold water to adOust the strength

false

 selection of chocolates and mints

false

 tea tea plun plunge gerr or or tthe he te teap apot ot and and cup cup in one one may may be used used

tu turre

ug and saucer

true

Question &1: 's the following statement true or falseC

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*o,ee shops often serve a chai drink made with the espresso machine! which is known as chai latte -

true

Question &&: *orrect methods to avoid curdling of beverages when using soy milk include: .9rite .9 rite true or false in space provided/  2  2rue rue or >alse >alse dd soy milk to the cup $rst then add co,ee

true

dd co,ee to the cup $rst then add soy milk

false

dd a drop of lemon Ouice when preparing beverages using soy milk

false

4ett co,e 4e co,ee e stan stand d for for a few few minu minute tes s befor before e addi adding ng soy soy milk milk

tr true ue

Place soy milk and co,ee in a cup and heat using the steam wand

false

Shake the soy milk well before heating or serving

true

Question &3: Place the steps for preparing hot chocolate in order: &

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



2op up cupMmug with hot milk and froth

1

Jissolve good quality chocolate sh shavings! cocoa powder or hot chocolate powder by adding a little cold milk and mi%ing into a liquid paste consistency

"

Pour hot milk to $ll I cup while stirring chocolate mi%ture

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)

dd suRcient dissolved chocolate mi%ture to pre-heated cup

3

5eat milk under the steaming wand as you would for co,ee! making sure not to burn the milk

Question &): *onnect the method used for preparing mocktails with the correct de$nition: +uilt .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 " seconds Pour into the serving glass with or without ice .3/

Stirred .&/

ingredients are placed into the glass with the densest on the bottom and the other ingredients Aoated on top by pouring over the back of a spoon ./

Shaken .3/

solid ingredients such as spices are added to the glass! and then mashed using a special spoon to e%tract the  OuiceMAavour from the ingredients ingredients 2he liquid ingredients are added afterwards ."/

+lended .)/

add ice to a glass and pour ingredients over the top! one after the other 'ngredients should be added in the order that they are stated in the recipe .1/

uddled ."/

place ingredients and ice into the appropriate machine and mi% until the correct consistency is achieved and ice is not rattling anymore .)/

4ayered ./

place all ingredients in a glass or the glass component of a cocktail shaker and stir with a muddling spoon .&/

Question &": *onnect the production method for mocktails to the correct e%ample: +uilt .1/

>au%-blerone .8irgin 2oblerone/ and 8irgin 4ychee-tini .3/

Stirred .&/

ock *hampagne and Shirley 2emple .1/

Shaken .3/

8irgin iami 8ice and >ruit 2ingle ./

+lended .)/

iwi-4ime ;efresher and *hocolate #gg *ream .&/

uddled ."/

>au%-ito .8irgin oOito/ and 8irgin *aipirinha ."/

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4ayered ./

8irgin Pina *olada and Drange lorious .)/

Question &:  2he safe operational and maintenance of equipment requires requires the following provisions: provisions: .2ick the correct bo% indicating true or false/  2  2rue rue 9hen cleaning any electrical machinery! turn it o, and unplug it! then disassemble it according to the manufacturer(s instructions  2  2agging agging of electrical equipment is mandatory  do not use equipment if it does not have a tag

G

G

#nsure you have been trained by e%perienced sta, on how to use the machine correctly and safely safel y

G

lways refer to the manufacturer(s information if you are uncertain about the use of the machine

G

ll guards and safety features must be used unless this would slow down service procedures ll faulty equipment should be reported to your supervisor or the aintenance department immediately and removed from usage

>alse

G

G

Question &=:  2he following 95S measures measures should apply when using c chopping hopping boards and knives: .9rite .9 rite true or false in space provided/  2rue  2rue or > >alse alse Dnce you change food groups! wash the knife in hot soapy water

 2rue  2rue

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or in a knife block 5old knives correctly! apply due care and  2rue  2rue never cover knives with peelings or trimmings *utting boards should be wiped frequently with a clean cloth during tasks

 2rue  2rue

lways position yourself correctly when cutting items! to prevent inOury

 2rue  2rue

lways place a Safemat under the board to prevent it from slipping

true

Question &B:  2he following 95S requirements requirements apply when working with the post post-mi% -mi% systems: .9rite .9 rite true or false in the space provided/  2rue  2rue or > >alse alse +e careful with the gas cylinder and do not play around with it as it is under pressure

true

9hen changing gas cylinders follow the manufacturer(s instructions

true

 2  2o o avoid back inOuries! gas bott bottles les should be rolled for easier handling

false

 2he ustralian Standard S"73):

true

'nstallation and use of inert gases for beverage dispensing provides detailed information for inert gas safety as cylinders must be stored upright and secured with a tie or chain to prevent them falling over

true

Question &E: *ommon points of care to ensure good hygiene and to prevent any contamination in bar areas include: .2ick the correct bo% indicating true or false/

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 2  2rue rue lass washers must reach reach a water temperature of 76*! have a rinse cycle of at least 17 seconds at B&6* and have thermometer controls and pilot lights

G

lways use a glass to remove ice from an ice machine hygienically 'n case of accidental breakages glass should be swept up immediately using a dustpan and brush

G

G

4arge pieces of glass should be picked up using your hands and wrapped in newspaper newspaper Never use a chipped or cracked glass as it could lead to inOury or bacterial contamination

>alse

G

G

Question 37: dOust the following recipe to yield = portions: *ranberry *ooler  Serves 17 = serves "77 m4 cranberry Ouice

3"7 m4

&"7 m4 pineapple Ouice

1=" m4

&"7 m4 orange Ouice

1=" m4

7 g maraschino cherries

)& m4

&7 m4 lemon Ouice

1) m4

377 m4 ginger ale

&17 m4

Question 31: *onnect the correct suggestions to minimi0e waste and conserve energy to the relevant category: 9ater conservation .1/

Fse environmentally friendly cleaners Jispose of specialised cleaners! eg silver polish! in the correct manner .3/

#nergy conservation .&/

>it sensor or pedal-activated taps with Aow restrictors 'nstall water-eRcient appliances such as dishwashers .1/

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5a0ardous substances .3/

+uy energy-eRcient appliances! eg dishwashers and glasswashers #nsure refrigerator and free0er units are functioning at appropriate temperatures .&/

Question 3&: easures to minimi0e waste and increase pro$tability in bar operations could include: .9rite .9 rite true or false in space provided/  2rue  2rue or > >alse alse Fse fruit trimmings as garnish

true

*onsider the amount and type of napery used

true

+uy all beverages in serving si0e vessels to avoid wastage

true

+uy +u y con conce cent ntra rate ted d pro produ duct ct!! eg eg pos post-m t-mi% i%

tr true ue

*onsider wa waste when planning m me enus

true

void over-ordering food supplies

true

Question 33:  2he correct procedures procedures for disposing of garbage garbage and chipped or broken broken glasses include the following measures: .2ick the correct bo% indicating true or false/  2  2rue rue *hipped and broken glasses should be disposed of and recycled according to enterprise policies and considering workplace health! safety and hygiene

G

lass must be disposed of in the designated bin or other container provided marked ?broken glass@

G

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>alse

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lass may be wrapped in newspaper and disposed of through the general waste bins

G

eneral garbage should be removed daily at the end of the last shift! sealed and placed in the appropriate bins

G

ll work and public areas must be free of rubbish at the end of each shift

G

+ottles! cardboard and plastics must be recycles! whilst green waste can be composted subOect to local council laws

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G

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