SITHFAB203 Assessment 1 - Non Alcoholic

Events, Tourism, Hospitality and Languages Portfolio
SIT30713 Certificate III and SIT40713 Certificate IV in Hospitality
SITHFAB203 Prepare and serve non-alcoholic beverages
Assessment 1 VU HAU NGUYEN

Assessment Method / Conditions:
Please provide short answers to the questions in this assessment.
Assessment Venue:
Online, Blackboard assignment
Due Date: Tuesday 28 July 2015
Which part of the unit is being assessed?
All elements
Assessment Instructions:
Download and save a copy of this assessment. As you work through the required knowledge theory,
answer the questions appropriately
All questions must be answered correctly in order to meet assessment requirements;
Results and Appeals:
Please refer to the Central Institute of Technology website for information about the assessment
process. The information can be found at www.central.wa.edu.au. The path is; Current Students Student Portal: Your Student Handbook - Your Studies, Assessments page 19.
Academic Quality Assured May, 2015

F04A25
This document complies with Standard 1 Standards for RTOs 2015
17
Central Institute of Technology 2015

Page 1 of
Written Quiz
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 make

the drink
Prepare the ingredients and equipment prior to service
Present the drink professionally, hygienically and attractively
Ensure the correct strength, taste, temperature and appearance and fix
problems if necessary
Identify the customers drink request
Prepare the drink according to appropriate method, recipe and customer

request, in a timely manner
Question 2:
Connect each piece of equipment to the correct function:
Burr grinder - 1
boiling water is forced through the ground coffee once,

into a separate chamber. (3)
Blade grinder - 2
Consists of a motor with a shaft and mixing head. It

comes with a container, usually metal, which attaches to
the base so that the drink can be made. (5)
Pressure
percolators -3
also known as a chopping grinder, it is cheaper but

produces particles of different sizes. (2)
Gravity
percolators -4
These come either as a gun or a mounted system through

the bar counter, for easy pouring of soft drinks. (6)
Milkshake
machine -5
rips and crushes beans without burning them, producing

a uniform grind. (1)
Post-mix
machine-6
the boiling brew is continually cycled through the ground

coffee until the required strength is reached. (4)
Question 3:
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Institute of Technology 2015
This document complies with Standard 1, Standards for RTOs 2015
Central
Page 2 of 17
List 5 types of utensils used in the preparation of non-alcoholic beverages:
1.
2.
3.
4.
Can opener
utility knife
peeler
chopping board
Question 4:
List 5 types of equipment used in the preparation of non-alcoholic beverages:
1.
2.
3.
4.
5.
grinder
tamper
thermometer
measuring tools
filter
Question 5:
Tick the common habitat requirements to grow coffee:
High altitude mountain regions
no
Sandy soils with high acidity
no
Temperature ranging from 15-25 C
yes
Temperature ranging from 30-40 C
no
Tropical regions
yes
Volcanic soils rich in nitrogen
yes
Warm climate and humidity
yes
Question 6:
Match the key properties to the correct species:
Arabica (1)
is chocolaty, full-bodied
and adds punch to a
coffee blend. (2)
Robusta (2)
is acidic, aromatic and

sweet; (1)
Question 7:
Central
Page 3 of 17
The harvesting and production methods for coffee beans include the following
processes:
(Write true or false in the space provided)
True or False
The coffee fruit is referred to as drupe or bean and
usually contains 4 seeds, or beans.
false
The coffee fruit turns yellow or red once ripe.
true
As 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
The beans are then soaked and at this stage the coffee
beans are referred to as green and can be stored for 1-2
months.
false
The dried beans are roasted in a drum and the degree of

roasting will affect the flavour of the finished bean.
True
The roasted coffee beans are blended from a variety of

countries to produce coffee types with a variety of
flavours.
false
Question 8:
What are the common storage requirements of coffee beans or ground coffee?
(Write true or false in space provided)
True or False
Because coffee is sensitive, a new bag of coffee should
only be opened when it is needed.
True
Coffee is best stored in bags with uni-directional valves,

vacuum-packed or in airtight tins.
true
Only unopened, well-sealed bags should be stored as the

coffee may absorb moisture and the taste can be
affected.
false
Once a bag of coffee is opened, it needs to be stored in a

clean, dry, airtight container in a dry, dark cupboard.
true
The hopper and reservoir of a grinder are ideal for the

storage of beans and ground coffee for longer periods of
false
Central
Page 4 of 17
time.
Question 9:
The following rules should be followed when brewing coffee to obtain a high quality
result:
(Tick the correct box indicating true or false)
True
False
Use freshly opened, roasted and coarsely ground coffee.
Use enough coffee: ~5 g per person.
Use clean equipment.
Use water filters as to remove odours and smells from

treated water.
If you are using hard water, then less coffee will be

required.
Use water at boiling temperature to ensure release of all

etheric oils.
Always use pre-warmed cups to prevent the coffee going

cold.
Question 10:
Place the steps for making Turkish coffee in correct order
3
Heat the pot very slowly as this produces better coffee
Return the pot to the heat and continue heating until the coffee boils
again and a good foam has formed
Fill the ibrik with cold clean water; use a cup of water for each cup
being produced plus another cup
Dispense the rest of the coffee into the cups to ensure that the rich
flavoursome foam is evenly distributed
Add 1 heaped teaspoon of finely ground coffee and the desired sugar
for each cup and stir while the water is still cold
Central
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Once the coffee has come to the boil remove from the heat and pour
about of a cup of coffee into each cup
Question 11:
Connect each step involved in the traditional tea production method to its description:
Harvesting
(1)
Over time, enzymes react with oxygen to break down the

leaves and release the tannins. The longer this process is
allowed to run, the darker the leaves will become. (5)
Withering (2)
Longer leaves are used for loose teas while fannings and dust
leaves are used for tea bags. (6)
Rolling (3)
Tea leaves are spread on racks or troughs to reduce their

moisture content. They are left to dry for 18-20 hours. (2)
Fermentatio
n (4)
This achieves the breakdown of cellular structures and

release the inherent enzymes and compounds. (3)
Firing (5)
Tea is harvested by removing the leaves from the plant by

hand. Only the newest or youngest leaves at the end of each
branch are picked as these provide the highest quality tea.
(1)
Grading (6)
The leaves are heated to deactivate the enzymes and stop

the oxidation process. The traditional method is to steam the
leaves or heat them in a wok. (5)
Question 12:
How does the fermentation or oxidation process vary for Green Teas and Oolong teas?
Connect the correct type of tea to the description:
Green teas
(1)
immediately proceed to the drying process to prevent

oxidation (Japanese methods use steaming, whilst the
Chinese method traditionally employs tossing (toasting) the
tea in a wok. (1)
Oolong teas
(2)
are oxidised for a short time (partial oxidation).The darker a

tea is, the stronger its flavour is. (2)
Central
Page 6 of 17
Question 13:
Connect the common sizes used in the traditional tea production method to the correct
grade:
Tippy Golden Flowery
Orange Pekoe (1)
Similar to flowery orange

pekoe, but with more tips
(3)
Orange Pekoe (2)
Highest proportion of tips

(1)
Golden Flowery Orange

Pekoe (3)
5-8mm, few tips (4)
Flowery Orange Pekoe (4)
8-15mm, no tips (2)
Question 14:
Connect the type of tea to the correct description:
Green Tea (1)
It is processed by stopping the oxidisation process part

of the way through to prevent complete oxidation, which
would make the tea black. It is also known as semi-black
tea, because the oxidation is stopped before the tea
turns black. (2)
Oolong Tea (2)
These teas are produced by avoiding the fermentation

step of production, which is where the oxidation occurs.
It is fired (steamed) immediately after plucking and
retains a light colour and delicate flavour as a result. (1)
Black/Red Tea (3)
This type of tea is not oxidised, similar to green tea. The

difference is that the leaves are wilted before they are
fired and they are baked rather than steamed. The
wilting process loses some of the grassy flavour of a
green tea. (4)
White Tea (4)
This type of tea is made by allowing tea leaves to

oxidise completely. In the West it is called so because of
the colour of the leaves after processing; in Asia it is
Central
Page 7 of 17
called so because of the colour of the brew. (3)
Question 15:
Connect the correct characteristics with each of the Indian tea varieties:
Assam teas (1)
are grown at high altitude in the foothills of the

Himalayas, in Northern India. Darjeeling tea is thinner,
has a lighter colour and also has tannic and muscatel
grape-like flavours. (2)
Darjeeling teas (2)
are grown at low altitude and are known for having a

robust, malty flavour and a strong, bright colour. English
Breakfast is made from this tea. (1)
Question 16:
Connect the growing regions of Ceylon with the description of the tea qualities produced
in that region:
Upcountry (Udarata)
(1)
These teas provide a thick colour variety, producing a

strong, spicy flavour. (2)
Mid-country
(Medarata) (2)
This tea produces heavy liquor for a strong infusion

especially good for iced tea. (3)
Low country (Pahatha

rata) (3)
This tea produces what is known as thin liquor, a light

coloured liquid with a delicate flavour and smell. (1)
Question 17:
Place the typical method for brewing a pot leaf tea in order:
1
Pre-warm a ceramic pot with hot water then drain water off
As the first bubbles appear, pour water over the tea leaves into a
clean, pre-warmed ceramic pot
Pour into cups and serve
Central
Page 8 of 17
After 1 minute, stir the water or swivel the pot and steep for a
further 3-4 minutes
Add 1 teaspoon of tea per person and 1 for the cup
Use freshly drawn water and bring to the boil
Question 18:
Write 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 times
Water Temperatures
Varies
70 C
4-8 minutes
Boiling
Varies
90 C
3-5 minutes
80 C
1-3 minutes
Boiling
Tea
Steep Time
Water Temperature
White Tea
4-8 min
80C
Oolong Tea
varies
90C
Herbal
varies
boiling
Green Tea
1-3 min
70C
Black Tea
3-5 min
boiling
Question 19:
The correct storage of tea requires consideration of the following aspects:
True
Always use a dry spoon when removing tea from the
storage container and close it tightly after use.
False
Central
Page 9 of 17
Tea should be stored at room temperature and, if covered,

can be exposed to heat or cold.
Tea should be stored in a clean, dry, airtight container, away

from direct light.
Tea will absorb moisture and odours and is also affected by

light.
When refilling the tea storage, you should add new tea to
the top to replenish the moisture content.
Question 20:
When serving tea made from tea leaves to a customer we would:
True or False
Serve the tea on a tray, prepared in a pot.
true
Strainer and a milk jug.
true
Provide an additional pot of cold water to adjust the

strength.
false
A selection of chocolates and mints.
false
A tea plunger or the teapot and cup in one may be used.
ture
Mug and saucer.
true
Question 21:
Is the following statement true or false?
Central
Page 10 of 17
Coffee shops often serve a chai drink made with the espresso machine, which is known
as chai latte.
-
true
Question 22:
Correct methods to avoid curdling of beverages when using soy milk include:
True or False
Add soy milk to the cup first then add coffee.
true
Add coffee to the cup first then add soy milk.
false
Add a drop of lemon juice when preparing beverages using

soy milk.
false
Let coffee stand for a few minutes before adding soy milk.
true
Place soy milk and coffee in a cup and heat using the
steam wand.
false
Shake the soy milk well before heating or serving.
true
Question 23:
Place the steps for preparing hot chocolate in order:
2
Pre-heat cup or mug being used it is now common to serve hot

chocolate in heat-resistant glass for better presentation
Top up cup/mug with hot milk and froth
Dissolve good quality chocolate shavings, cocoa powder or hot

chocolate powder by adding a little cold milk and mixing into a liquid
paste consistency.
Pour hot milk to fill cup while stirring chocolate mixture
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Page 11 of 17
Add sufficient dissolved chocolate mixture to pre-heated cup
Heat milk under the steaming wand as you would for coffee, making
sure not to burn the milk
Question 24:
Connect the method used for preparing mocktails with the correct definition:
Built (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 5 seconds. Pour into the serving
glass with or without ice. (3)
Stirred (2)
ingredients are placed into the glass with the densest on

the bottom and the other ingredients floated on top by
pouring over the back of a spoon (6)
Shaken (3)
solid ingredients such as spices are added to the glass,

and then mashed using a special spoon to extract the
juice/flavour from the ingredients. The liquid ingredients
are added afterwards. (5)
Blended (4)
add ice to a glass and pour ingredients over the top, one
after the other.
Ingredients should be added in the order that they are
stated in the recipe (1)
Muddled (5)
place ingredients and ice into the appropriate machine

and mix until the correct consistency is achieved and ice
is not rattling anymore. (4)
Layered (6)
place all ingredients in a glass or the glass component of

a cocktail shaker and stir with a muddling spoon (2)
Question 25:
Connect the production method for mocktails to the correct example:
Built (1)
Faux-blerone (Virgin Toblerone) and Virgin Lychee-tini (3)
Stirred (2)
Mock Champagne and Shirley Temple (1)
Shaken (3)
Virgin Miami Vice and Fruit Tingle (6)
Blended (4)
Kiwi-Lime Refresher and Chocolate Egg Cream (2)
Muddled (5)
Faux-ito (Virgin Mojito) and Virgin Caipirinha (5)
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Page 12 of 17
Layered (6)
Virgin Pina Colada and Orange Glorious (4)
Question 26:
The safe operational and maintenance of equipment requires the following provisions:
True
When cleaning any electrical machinery, turn it off and
unplug it, then disassemble it according to the
manufacturers instructions.
Tagging of electrical equipment is mandatory do not use

equipment if it does not have a tag.
Ensure you have been trained by experienced staff on

how to use the machine correctly and safely.
Always refer to the manufacturers information if you are

uncertain about the use of the machine.
All guards and safety features must be used unless this

would slow down service procedures.
All faulty equipment should be reported to your
supervisor or the Maintenance department immediately
and removed from usage.
False
X
X
Question 27:
The following WHS measures should apply when using chopping boards and knives:
True or False
Once you change food groups, wash the
knife in hot soapy water.
True
Knives should be washed and stored

correctly in a drawer, on a magnetic strip
True
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Page 13 of 17
or in a knife block.
Hold knives correctly, apply due care and
never cover knives with peelings or
trimmings.
True
Cutting boards should be wiped

frequently with a clean cloth during
tasks.
True
Always position yourself correctly when

cutting items, to prevent injury.
True
Always place a Safemat under the board

to prevent it from slipping.
true
Question 28:
The following WHS requirements apply when working with the post-mix systems:
True or False
Be careful with the gas cylinder and do
not play around with it as it is under
pressure.
true
When changing gas cylinders follow the

manufacturers instructions.
true
To avoid back injuries, gas bottles should

be rolled for easier handling.
false
The Australian Standard AS5034:

Installation and use of inert gases for
beverage dispensing provides detailed
information for inert gas safety.
true
Gas cylinders must be stored upright and

secured with a tie or chain to prevent
them falling over.
true
Question 29:
Common points of care to ensure good hygiene and to prevent any contamination in bar
areas include:
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Page 14 of 17
True
Glass washers must reach a water temperature of 60C,
have a rinse cycle of at least 10 seconds at 82C and have
thermometer controls and pilot lights.
Always use a glass to remove ice from an ice machine

hygienically.
In case of accidental breakages glass should be swept up
immediately using a dustpan and brush.
X
X
Large pieces of glass should be picked up using your

hands and wrapped in newspaper.
Never use a chipped or cracked glass as it could lead to
injury or bacterial contamination
False
X
X
Question 30:
Adjust the following recipe to yield 7 portions:
Cranberry Cooler Serves 10
7 serves
500 mL cranberry juice
350 mL
250 mL pineapple juice
175 mL
250 mL orange juice
175 mL
60 g maraschino cherries
42 mL
20 mL lemon juice
14 mL
300 mL ginger ale
210 mL
Question 31:
Connect the correct suggestions to minimize waste and conserve energy to the relevant
category:
Water conservation
(1)
Use environmentally friendly cleaners.

Dispose of specialised cleaners, e.g. silver
polish, in the correct manner (3)
Energy conservation
(2)
Fit sensor or pedal-activated taps with flow

restrictors. Install water-efficient appliances
such as dishwashers (1)
Central
Page 15 of 17
Hazardous
substances (3)
Buy energy-efficient appliances, e.g.

dishwashers and glasswashers. Ensure
refrigerator and freezer units are
functioning at appropriate temperatures (2)
Question 32:
Measures to minimize waste and increase profitability in bar operations could include:
True or False
Use fruit trimmings as garnish
true
Consider the amount and type of napery

used
true
Buy all beverages in serving size vessels

to avoid wastage.
true
Buy concentrated product, e.g. post-mix
true
Consider waste when planning menus
true
Avoid over-ordering food supplies
true
Question 33:
The correct procedures for disposing of garbage and chipped or broken glasses include
the following measures:
True
Chipped and broken glasses should be disposed of and
recycled according to enterprise policies and considering
workplace health, safety and hygiene.
Glass must be disposed of in the designated bin or other

container provided marked broken glass.
False
Central
Page 16 of 17
Glass may be wrapped in newspaper and disposed of

through the general waste bins.
General garbage should be removed daily at the end of

the last shift, sealed and placed in the appropriate bins.
All work and public areas must be free of rubbish at the

end of each shift.
Bottles, cardboard and plastics must be recycles, whilst

green waste can be composted subject to local council
laws.
Central
Page 17 of 17

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Events, Tourism, Hospitality and Languages Portfolio

SIT30713 Certificate III and SIT40713 Certificate IV in Hospitality

SITHFAB203 Prepare and serve non-alcoholic beverages

Assessment 1 VU HAU NGUYEN

Academic Quality Assured May, 2015

Central Institute of Technology 2015

SITHFAB203 Prepare and serve non-alcoholic beverages

Select and assemble the ingredients and equipment required to make

Prepare the ingredients and equipment prior to service

Present the drink professionally, hygienically and attractively

Identify the customers drink request

Prepare the drink according to appropriate method, recipe and customer

boiling water is forced through the ground coffee once,

Consists of a motor with a shaft and mixing head. It

also known as a chopping grinder, it is cheaper but

These come either as a gun or a mounted system through

rips and crushes beans without burning them, producing

the boiling brew is continually cycled through the ground

List 5 types of utensils used in the preparation of non-alcoholic beverages:

Sandy soils with high acidity

Temperature ranging from 15-25 C

Temperature ranging from 30-40 C

Volcanic soils rich in nitrogen

Warm climate and humidity

is acidic, aromatic and

The coffee fruit turns yellow or red once ripe.

As the fruits ripen, the cherries are harvested by stripping

The dried beans are roasted in a drum and the degree of

The roasted coffee beans are blended from a variety of

Coffee is best stored in bags with uni-directional valves,

Only unopened, well-sealed bags should be stored as the

Once a bag of coffee is opened, it needs to be stored in a

The hopper and reservoir of a grinder are ideal for the

Use freshly opened, roasted and coarsely ground coffee.

Use enough coffee: ~5 g per person.

Use clean equipment.

Use water filters as to remove odours and smells from

If you are using hard water, then less coffee will be

Use water at boiling temperature to ensure release of all

Always use pre-warmed cups to prevent the coffee going

Heat the pot very slowly as this produces better coffee

Over time, enzymes react with oxygen to break down the

Tea leaves are spread on racks or troughs to reduce their

This achieves the breakdown of cellular structures and

Tea is harvested by removing the leaves from the plant by

The leaves are heated to deactivate the enzymes and stop

immediately proceed to the drying process to prevent

are oxidised for a short time (partial oxidation).The darker a

Similar to flowery orange

Orange Pekoe (2)

Highest proportion of tips

Golden Flowery Orange

5-8mm, few tips (4)

Flowery Orange Pekoe (4)

8-15mm, no tips (2)

It is processed by stopping the oxidisation process part

Oolong Tea (2)

These teas are produced by avoiding the fermentation

Black/Red Tea (3)

This type of tea is not oxidised, similar to green tea. The

White Tea (4)

This type of tea is made by allowing tea leaves to

called so because of the colour of the brew. (3)