Fill in the blanks Roasting brings out the aroma and…………………….. that is locked inside the coffee beans. …………………. Beans are stored green, a state in which they can be kept loss of quality or taste. A ……………………………… green bean has none of the of a roasted bean -- it’s soft and ……………………………………… to the bite and smells…………………………………... ………………………….. Roasting causes changes to take place as the beans are rapidly brought to ………………………. temperatures. When they reach the peak of perfection, they are …………………………………… to stop the process. Roasted beans smell like and weigh ……………………………..cooled ………………………………, less because the moisture has been roasted out. They are………………………. to the bite, ready to be ground and brewed. Once roasted, however, they should be quickly as possible before the roast ………………………….as flavour begins to …………………………………….. Word bank: quickly, crunchy, chemical, used, diminish, flavour, spongy, without, very high, green, grassy, coffee, characteristics Multiple choice Blended coffees can be described as: (A)a smooth well rounded drinking experience (B)the result of gathering beans with different flavours, often from different countries to create a new taste (C)more popular than single origin coffee (D)all of the above Name the following mise en place for preparation of coffee beverages: Match the preparation technique to the correct coffee Cappuccino Ensure correct grind texture. Grind fresh beans right before brewing. Dose between 14 18 grams into – the group handle and tamp evenly. Place group handle into the group head and turn on hot water. 30ml should be poured within 20-30 seconds.
Fill in the blanks Roasting brings out the aroma and…………………….. that is locked inside the …………………. coffee beans. Beans are stored green, a state in which they can be kept ……………………………… loss of quality or taste. A green bean has none of the ……………………………………… of a roasted bean -- it’s soft and ………………………….. to the bite and smells…………………………………... Roasting causes ………………………. changes to take place as the beans are rapidly brought to …………………………………… temperatures. When they reach the peak of perfection, they are ……………………………..cooled to stop the process. Roasted beans smell like ………………………………, and weigh less because the moisture has been roasted out. They are………………………. to the bite, ready to be ground and brewed. Once roasted, however, they should be ………………………….as quickly as possible before the roast flavour begins to …………………………………….. Word bank: quickly, crunchy, chemical, used, diminish, flavour, spongy, without, very high, green, grassy, coffee, characteristics Multiple choice Blended coffees can be described as: (A)a smooth well rounded drinking experience (B)the result of gathering beans with different flavours, often from different countries to create a new taste (C)more popular than single origin coffee (D)all of the above Name the following mise en place for preparation of coffee beverages: Match the preparation technique to the correct coffee Cappuccino Ensure correct grind texture. Grind fresh beans right before brewing. Dose between 14 – 18 grams into the group handle and tamp evenly. Place group handle into the group head and turn on hot water. 30ml should be poured within 20-30 seconds.
SITHFAB005_Question_sheet_final.docx