1. Provide a milk option for each of the following.

Milk type	Milk option
Lactose intolerant
Low fat
Rich and creamy

2. You have been asked to make a cappuccino, a long black and a mocha. What order would you make them in and why?

1st.

2nd.

3rd.

Why:

3. What is the difference of measuring a dose of ground coffee by site or electronically? Give one advantage for each method.

Dose by sight:

Dose by drop:

Advantage of dose by sight:

Advantage of dose by drop:

4. Provide three safe operational practices that you follow when working with steam. What is the main danger of working with steam?

Safe operational practices:

1.

2.

3.

Danger:

5. If your cake of used ground coffee is a) burnt, or b) too wet, what is that indicating you need to adjust or change?

a. Burnt:

b. Too wet:

6. Give one example of a pattern that an organisation may choose to use when presenting their milk-based coffees.

7. List three coffee specific preferences a customer could request when placing their coffee order.

1.

2.

3.