SITHFAB004 Assessment.v1.0

Section C: Performance Activity

Objective: To provide you with an opportunity to demonstrate the required performance

elements for this unit.

This activity will enable you to demonstrate the following performance evidence:

Make and present non-alcoholic beverages to meet different customer requests, over a

minimum of three different service periods, including at least one peak service period

Make and present at least six different non-alcoholic beverages on three occasions each

Make above non-alcoholic beverages within commercial timeframes and with consistent

quality, volume and appearance and in line with organisational procedures

Use the correct equipment, ingredients and standard measures in preparing the above

beverages.

Answer the activity in as much detail as possible, considering your organisational requirements.

1. Within your place of work, make and present at least six different non-alcoholic

beverages, on three different occasions each. This should take place over separate service

periods, including at least one peak service period. You should also demonstrate evidence of

the following:

Preparing and presenting beverages within commercial timeframes

Presenting beverages of consistent quality, volume and appearance

The correct use of equipment

Selecting the correct ingredients and using them based on standard measures.

.........

I need more'12 different non-alcoholic

beverages' including the explanation ofTimeframes, Consistent

quality, volume

and appearance, The correct use of

equipment, Selecting the correct

ingredientsin the same form of the screenshot below.

08:29 A f R o . 0.81 KB/S Go HE ..1 96 1@SITHFABO04 ... E . . . Preparing anu preschung beverages wun COLLIICICICI UICIramICS Presenting beverages of consistent quality, volume and appearance The correct use of equipment Selecting the correct ingredients and using them based on standard measures. Non-alcoholic Timeframes Consistent The correct use of Selecting the correct beverages quality, volume equipment ingredients and appearance Hot chocolate Hot chocolate was High-quality Coffee machine A heated beverage served at breakfast chocolate. Plungers that consists of heated time. 192 cups water Service-ware milk or water, shaved 812 ounces dark Digital chocolate, cocoa chocolate (68 thermometers powder, and percent to 75 sometimes melted percent cocoa), chocolate chopped Iced chocolate or Iced coffee served Brewing the Commercial Additional ingredients coffee at lunch time at coffee hot and Espresso Machine. may include syrup, 1:30pm cooling it by Service ware cream, cocoa powder pouring it over. and coffee beans Non-espresso served at morning A small cup/glass Filter holder Further ingredients coffees time at 10:30am of strong, hot Tamper may include milk, black coffee with Coffee machine cream, steamed milk, a golden brown Service ware foamed, milk, grated head of coffee chocolate, cinnamon, creme. or sweeteners, such as espresso coffees granulated sugar, are brewed very brown sugar, quickly using an honey or artificial espresso sweeteners machine, slow Page | 37 NATIONAL NIET INSTITUTE OF EDUCATION TECHNOLOGY brewed coffees is done by drip or filter, French press, percolator etc. Cordials and Usually at evening cordial is used to Soft Drinks The primary syrups time at 5:00pm describe a tonic, Preparation ingredients include syrup, or non- Systems Syrup water, and juice from alcoholic drink Preparation concentrate, which is that is often Syrup Preparation usually at about 30% considered to be Processing of the total quite sweet. Fruit Juice Preparation Preparation for Aseptic Filling Alcoholic Beverage Preparation Fluid (Foods) Preparation Water Treatment Fluid Extracts Flavoured milks Breakfast time at Flavoured milks Juice In addition 10am will usually be Mixer milks of varying available in their Refrigerator wholeness, flavored end format, but milks usually consist you may also be of sugar, flavoring, able to mix such as chocolate or ingredients to strawberry, buttermilk meet the powder and stabilizers preferences of customers. Frappes At night time at a frappe is a Cocktail shaker or The key ingredients 7:00pm Greek foam- an appropriate mixer are instant coffee, covered iced (e.g. a hand mixer). sugar, water, ice coffee drink The glass is served cubes, and sometimes made from with a drinking evaporated milk instant coffee straw