Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

City & Guilds International/Level 2 Awards in Barista Skills Questions > Barista Skills Questions > Flashcards

Barista Skills Questions Flashcards

You may prefer our related Brainscape-certified flashcards:
Certified Sommelier Exam (CMS 2) flashcards
1
Q

Give one way in which a coffee farmer could benefit from being part of an ethical trading scheme.

A

Any one of the following:
• Higher price for their product
• Improved social conditions
• Better environmental conditions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Briefly describe how the growing conditions for Arabica and robusta beans differ.

A

Any one of the following:
• Appropriate altitude (grown in higher areas)
• Climate
• Weather conditions (arabica beans require cooler weather, low rainfall, higher altitude)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Why would hand picking usually produce better quality coffee beans?

A

Any one of the following:
• Individual coffee cherries are picked at their optimum ripeness
• Damaged or under-ripe cherries are not picked

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the main difference between robusta and Arabica coffee plants that allows robusta to grow successfully at lower altitudes?

A

It has higher caffeine content, which acts as a natural pesticide.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Briefly describe how robusta and Arabica green beans differ in their visual appearance.

A

Any one of the following:
Arabica:
• Greener
• More oval

Robusta:
• Smaller
• Rounder
• Browner

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

“Give one way in which the typical flavour of 100% Arabica blend differs from 100%
robusta blend.”

A 
Any one of the following:
Arabica:
• Higher acidity
• Lighter body
• Cleaner

Robusta:
• Harsher
• More bitter
• Fuller body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Why are coffee beans roasted?

A

To create flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How does a typical dark roast differ from a typical light roast in flavour?

A 
Any one of the following:
Light roasts:
• More delicate
• More acid
• More floral
Dark roasts:
• Have more body
• Are stronger
• More ‘coffee’ flavour
• Richer flavour
• Less acidity
• Less delicate flavours
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How would a wet processed bean usually differ in flavour from a dry processed bean?

A 
Any one of the following:
Wet:
• Cleaner
• More delicate notes
• More acidity
Dry:
• More body
• Harsher
• Lower acidity
• Sweeter
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Why are different coffee beans blended?

A

Any one of the following:
• To combine flavours
• To give different coffee profiles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

All teas come from a particular plant – what is its Latin name?

A

Camellia sinensis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Give one of the four main tea types.

A 
Any one of the following:
• Black
• Green
• Oolong
• White
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Give one key growing factor that can affect the flavour/variety of tea.

A

Any one of the following:
• Soil
• Elevation
• Climate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Many specialty teas are named after the region in which they are grown. Name one of the three largest.

A

Any one of the following:
• Assam
• Ceylon (Sri Lanka)
• Darjeeling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Briefly describe the appearance of black tea made with water at 75°C.

A

Any one of the following:
• Tea looks weaker (poorly extracted)
• White film on surface of drink

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

For brewing tea, the minimum temperature should be?

A

98.5 ºC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is the ideal temperature range for brewing black tea?

A

98.5 °C – 100 °C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the main flavour difference between black and green tea?

A 
Any one of the following:
Green tea:
• Lighter
• Fresher
• More astringent

Black tea:
• More depth of flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the flavoured oil added to tea to make Earl Grey tea?

A

Bergamot oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How should tea be stored?

A 
Any one of the following:
• In the dry
• In an airtight container
• Away from heat
• Away from strong odours
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Herbal teas are often referred to as ‘infusions’. What percentage tea ingredient do herbal infusions contain?

A

None

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Name one country in which cocoa beans are grown.

A 
Any one of the following:
• Ivory Coast
• Ghana
• Indonesia
• Brazil
• Mexico
• Venezuela
• Ecuador
• Madagascar
• Jamaica
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What happens to cocoa beans after they are picked?

A

The husk is removed to release the pulp and bean, the bean is then fermented in the sun and dried.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Give one reason why it is important to follow the supplier’s guidelines on the chocolate powder to milk ratio.

A

Any one of the following:
• Consistency
• Quality
• Consistency of strength of drink

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Give one way in which the presentation of a chocolate drink could be improved.

A

Any one of the following:
• Serve in a tall clear glass
• Add a marshmallow
• Top off with whipped cream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Why should a chocolate machine mixture assembly be cleaned daily?

A

Because of the hygiene risks associated with the use of milk powder in the chocolate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

If the chocolate machine is not frothing properly, what should be checked on the equipment?

A

Any one of the following:
• The whipper motor
• The whipper paddle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How should chocolate powder be stored?

A

Any one of the following:
• In the dry
• Away from strong odours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Briefly describe how the cocoa bean becomes a liquor ready for use in making chocolate or cocoa powder.

A

The bean is finely ground to produce the liquor.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Why does espresso coffee use a finer grind than cafetiere or French press coffee?

A

Because the different types of coffee have different brewing times.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

How long should an espresso shot take to extract?

A

Between 20 and 30 seconds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

How would the shot time of an espresso machine be increased from 15 to 25 seconds?

A

Any one of the following:
• Make the grind finer
• Increase the coffee dose

33
Q

What quantity of water, in millilitres (ml), should the single espresso button be calibrated to on a correctly functioning espresso machine?

A

30 ml

34
Q

How much coffee should be used in a double basket if only one shot is required?

A

Any one of the following:
• 14 grams
• Two clicks

35
Q

Give one check that should be made if no or low crema is observed on an espresso.

A 
Any one of the following:
• Coffee freshness
• Shot time
• Espresso machine boiler temperature (may be too hot)
• Coffee grind/extraction rate
36
Q

What might be suspected if a customer complains of an espresso being too cold?

A

Any one of the following:
• Brewed into a cold cup
• Taken too long to serve

37
Q

Describe the ideal texture of foam on a cappuccino or caffé latte.

A

Any one of the following:
• Very small bubbles
• Smooth
• Creamy consistency

38
Q

How should the foam layer on a cappuccino differ from a caffé latte?

A

Any one of the following:
• Cappuccino has a foam layer of approximately 2 cm
• Caffé latte has a foam layer of approximately 5 mm

39
Q

What is the maximum allowable temperature when steaming milk?

A

70 ºC

40
Q

What happens if milk is heated above 70°C?

A

Any one of the following:
• Milk is over heated
• Milk cannot be used
• Milk smells burnt

41
Q

Give one reason why milk might not foam properly on a correctly functioning machine.

A

Any one of the following:
• Milk has already been foamed
• Milk is not fresh

42
Q

Give one reason why it is important to follow the supplier’s recommended amount of coffee to water ratio.

A

Any one of the following:
• Consistency
• Quality
• Consistency of strength of drink

43
Q

What is a likely reason for the filter pan overflowing?

A

Any one of the following:
• Use of multiple filter papers
• Spring in brewing pan missing
• Wrong grind

44
Q

What is the maximum time for keeping brewed filter coffee on a hot plate?

A

Up to 1 hour

45
Q

What step should be taken after completing a coffee filter brew?

A

Any one of the following:
• Dispose of used filters
• Dispose of spent grounds

46
Q

If a customer has requested a filter coffee when there is only an espresso machine available, what should be explained to the customer?

A

Any one of the following:
• An Americano is the closest option
• A filter coffee cannot be provided

47
Q

Why does coffee have a limited shelf life?

A

Any one of the following:
• It loses flavour with age
• It deteriorates with age

48
Q

How should coffee be stored?

A 
Any one of the following:
• Away from heat
• Away from direct light
• Away from strong odours
• In an air tight bag
49
Q

State one benefit of packing fresh coffee in a foil bag with a one-way valve.

A 
Any one of the following:
• To reduce exposure to oxygen
• To prevent coffee from going stale
• To release gases from the pack
• It stops the bag bursting
50
Q

What can be done to reduce the effect of staling due to exposure of coffee to air?

A

Any one of the following:
• Only open one bag at a time
• Don’t pre-grind coffee
• Only have enough coffee open for period of service
• Minimise exposure of coffee to air
• Open packaging immediately prior to use
• Expel air from bag when resealing

51
Q

What is the effect of air getting to vacuum packed coffee beans once they are opened?

A

Any one of the following:
• They immediately start to deteriorate
• They react with the oxygen in the air and start to go stale

52
Q

Identify a check that could be made on the espresso machine if milk is not foaming properly.

A

Any one of the following:
• Steam wand for blockages
• Low steam pressure on the machine

53
Q

Identify a check that could be made if there is limescale around the boiler tap nozzle.

A

Any one of the following:
• Check if the boiler is due for a descale
• Check if the filter needs replacing

54
Q

Why should all spills be cleaned up immediately?

A

Any one of the following:
• To prevent slips/falls/potential dangers
• To maintain image
• To maintain hygiene

55
Q

Give one risk incurred by soaking steam wands.

A

Any one of the following:
• Dirty water can be sucked into the boiler
• Contamination of the water

56
Q

Explain what should be checked in the equipment if water escapes around the group
handle when brewing an espresso.

A

Any one of the following:
• Check the group seals for wear
• Check that not too much coffee has been put in the group handle

57
Q

What purpose does backflushing with detergent on an espresso machine serve?

A

Any one of the following:
• Detannins the group head
• Cleans the group head

58
Q

Explain what should be checked if there is a leak of clean water under the espresso machine.

A

Any one of the following:
• Check inlet pipe
• Check drip tray

59
Q

How could a thermometer be used in a café environment?

A

Checking temperatures

60
Q

Why should non-flesh coloured plasters used if someone cuts themselves when working in the food and beverage industry?

A

For visibility

61
Q

What cleaning operation must be carried out daily on a bean-to-cup or fully automated
machine which uses fresh milk?

A

Disassembly and thorough cleaning of milk head.

62
Q

Briefly describe what a smoothie is.

A

A blended beverage made from natural ingredients, usually fruit, yoghurt or fruit juice, and sometimes mixed with ice.

63
Q

What is the main piece of equipment required to make a smoothie?

A

A blender

64
Q

What precautions should be taken when using blenders?

A

Any one of the following:
• Keep lid on
• Don’t put hands/utensils into jug

65
Q

What is generally fitted to large commercial blenders to reduce noise?

A

A sound enclosure

66
Q

When making a smoothie, if the jug blades are not spinning, what should be checked?

A

Check that the jug is seated properly on the base.

67
Q

For how long should a smoothie be blended?

A

Between 20 and 30 seconds

68
Q

Why should standard ratios of fruits and other ingredients be followed when making smoothies?

A

Any one of the following:
• Consistency of drink
• Correct flavour of drink

69
Q

State one nutritional/dietary benefit of a smoothie drink.

A

Any one of the following:
• Contains whole fruit, including fibrous matter good for the diet
• Can count as part of a person’s recommended amount of fruit and vegetable portion intake

70
Q

Briefly describe the correct sequence for filling a visual bowl juice machine when making juice from concentrate.

A

Water, then juice mix, then water.

71
Q

If a drip is coming from the juice machine, what should be checked?

A

Check the seals for wear/correct fitting

72
Q

What special precautions should be taken with dairy products and juices?

A

Any one of the following:
• Kept at the correct temperature
• Kept covered/sealed

73
Q

Briefly describe how to demonstrate effective listening.

A 
Any one of the following:
• Paraphrasing back to customer
• Eye contact
• Nodding
• Active listening
• Positive listening
74
Q

What is the first step in dealing with a customer complaint?

A

Acknowledging the problem

75
Q

Give one benefit of resolving a customer complaint satisfactorily.

A 
Any one of the following:
• Customer satisfaction
• Repeat business
• Word of mouth publicity
• Increased sales
• Increased company profits
• Increased staff morale
• Increased staff satisfaction
76
Q

State one potential consequence of failing to handle a customer complaint effectively.

A 
Any one of the following:
• Dissatisfaction
• No repeat business
• Decreased sales
• Staff morale
77
Q

What is the first thing that should be done when processing transactions?

A

Communicate amount due/give the customer the bill.

78
Q

Give one payment method which is acceptable in the café environment.

A 
Any one of the following:
• Cash
• Cheque
• Debit card
• Credit card
• Store/loyalty card
• Voucher

City & Guilds International/Level 2 Awards in Barista Skills Questions (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions