SITHFAB005 Prepare and Serve Espresso Coffee
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Added on 2020-09-09
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This is a written assessment having differrent questions with their answers. There are 36 differenct questions with their solutions. And, it belongs to the Specialist centre for foods, tourism, hospitality & events (William Angliss Institute).
SITHFAB005 Prepare and Serve Espresso Coffee
Added on 2020-09-09
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Student HandoutAssessment Task 1 Written Questioning Unit Code & Title: SITHFAB005 Prepare and serve espresso coffeeStudent Name:DUONG THI DONGStudent ID:20060080InstructionsThese instructions must be read in conjunction with the Unit Outline. Cheating and plagiarism is considered academic misconduct and will not be tolerated at WAI. Refer to ‘Cheating, Plagiarism and Collusion’ statement in the current ‘Student A to Z Guide’.This assessment activity requires you to answer a series of questions,in a written format, using the space provided for each question or statement.Follow these instructions for the written assessment:Please write clearly and answer all sections. Use a pen. Assessments written in pencil will not be accepted. Please do not use white out on your assessments. If you need to make changes cross out and initial the changes. If you are unsure of any question please ask your trainer for clarification.Or you may type the assessment and submit a typed version.Context and conditions for assessmentThis may be completed in class or the LRCThis assessment needs to be completed and uploaded by week 6Open book, Moodle videos, written resourceRefer to assessment conditions in the unit of competency and how they applyReasonable adjustmentReasonable adjustment for an individual student will be made to meet the needs and characteristics of the individual student. Your assessor will refer to the following WAI policies and procedures:Support for Students with a Diagnosed Disability PolicyDiversity, Access and Equity for Students Policy*Should you need to apply for Reasonable adjustment it should be discussed in advance with your teacher to allow the assessor to makenecessary changes to documents and or information.Resources, equipment & materials requiredWAI Learning Materialsprepare and serve espresso resource workbookonline and e-learning program, videos prepare and serve espresso coffeeStored on MoodleDecision making ruleStandardTo be assessed as satisfactory for this assessment activity, all 36 questions must be completed and provide a competent level of knowledge and correct responses.SITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA
Reassessment and assessmentappealsReassessment and appeal information is to be read in conjunction with the Unit Outline. If you do not complete every task successfully, then your assessor will give you the opportunity to go over the incompleteor incorrect answers, for a 2nd attemptAssessment AppealsIf you wish to appeal an assessment decision you should initially talk with the trainer/assessor and see if the situation can be resolved. If you are not satisfied with the outcome you may then lodge a formal complaint. For further information refer to the:WAI Student Academic and Non-Academic Grievance Complaints PolicyWAI Student Academic and Non-Academic Grievance Complaints ProcedureSTUDENT DECLARATION (upon completion): I declare that no part of this assessment has been copied from any other person's work, except where due acknowledgment is made in the text, and no part of this assessment has been written for me by any other person except where such collaboration has been authorised by the assessor concerned.Student Signature: ________________________________ Date: ____/____/_______ResultSatisfactory/Not satisfactoryTrainer/Assessor Name:Assessor signature:Date:Assessor’s feedback/date for re-assessment if required:Assessment Task 1: Written AssessmentSITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA
1.List 4 hazards found when using an espresso machine.1)_____________Scalded and burned ______________________________________2) ______________Slippery surfaces _______________________________________3) ______________Electrical hazards ______________________________________4) ______________Mechanical hazards ____________________________________2.Describe how you would prepare the espresso machine and coffee grinder for service.Espresso machine: ______- ensure the machine has been opened before 20 minutes to reach pressure and temperature_____________________________________________________________-_Check machine pressure gauge – 1–1.5 bar and check pump pressure – 8–9 bar___________________________________________________________________________-_run water through each group head to out water and old coffee overnight______________________________________________________________________-_make heat up the group handles by locking in group handlesmake a refresh the steam wands by opening and releasing steam for 30 seconds__________________________________________________________________Coffee grinder _______________________________________________________________Ensure hopper and dosing chamber are cleaned____________.Fill the funnel with fresh coffeeCheck the grind and size of coffeeAdjust the grind if necessary ________________________________________________________________3.What is the correct brewing temperature for an espresso machine? ____88-92_______°C4.What is the correct pump pressure for an espresso machine? ___8-9___________ bar5.What is the correct boiler pressure for an espresso machine? ___1-1.5___________ bar6.How should you store coffee beans after opening the bag?______-____ It not only should be stored in a dry, cool, hermetic place but also avoid exposure to light and store near strong-smelling foods _._______________________________________________________________________-____ it can be stored in the freezer compartment after having been covered in azip bag or colored opaque glass jars.__________________________________________________________________7.List 3 ways you can ensure the coffee beans and ground coffee you use are fresh? 1)_______coffe beans are used within 10 day after opening _____________________2) _______grinded coffee must be used within 15-30 minutes after grinding_________3) ________ After finishing, take coffee beans that are not used from the hopper and store in aSITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA
sealed container _____________________________________________________8.Name the 2 species of coffee tree that are grown commercially. List 2 characteristics for each.Coffee species 1: __Arabica coffee________________________Characteristics: 1)_the beans are slightly rouder_ _ ______ 2)__color of beans from blue to green_________Coffee species 2: _Robusta__________________________Characteristics: 1)__the beans are rounder than Arabica_______ 2)_____color of beans from yellow to brown_____9.Name 2 coffee growing countries___________Brazil__________________________________Vietnam_______________________10. When describing coffee beans, what does single origin mean?________________ It means coffee beans are roasted from a type of coffee bean ________11. When describing coffee beans what does blend mean?_______ It means coffee beans are mix from various roasted coffee ________________12. Describe how coffee beans for espresso coffee are different from beans for plunger coffee.espresso: roast_slightly hotter_and for a longer period time___________ grind___the size of the ground coffee_____________________plunger: roast__lower final temperatue and for the shorter period of time _______ __ grind___the size of the ground coffee_____________________13. How does ground espresso coffee feel between your fingers?__________flour when rubbed _____________________________________________14. Label the parts of the coffee grinder in the photographHopperSpindleGrinding collarDosing champerDosing leverSITHFAB005 PREPARE AND SERVE ESPRESSO COFFEE Semester 1&2 Hospitality v2 21/2/2019 MCAIA
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