Techniques for Making and Serving Fruit Juices

Job Title


Detailed instructions on how to make egg coffee


TT

Work Step

Instruct

1

Prepare ingredients

15g ground coffee, 30g sugar, 1 egg, 2g butter, boiling water.

2

Raw material preparation

Crack the eggs into a small bowl, check the freshness of the eggs, separate the egg whites and keep only the yolks.

3

Bartending

- Put egg yolks and sugar in a cup and beat until white like milk, we get custard, add butter and stir well.

- After brewing, steam the coffee in a double-bottomed pot until very hot, pour into the egg cream cup, stir well and drink hot.

- If you beat eggs and sugar well, when you pour the coffee water into the egg cream, it will rise to the top, looking very delicious and attractive.

4

Product presentation

Beautiful, hygienic drinking glasses, attractive egg cream.

5

Customer Service

Foamy coffee cup with spoon for hot drink.

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Types of failures and how to prevent them


Phenomena

Reason

Prevention

Egg cream coffee does not float, or does not create cream

Because the whisk is not strong and even, or the eggs are not fresh.

Beat vigorously and evenly, pour in the correct amount of coffee essence, use fresh eggs.


Figure 3.1.1.7. Egg coffee


d. Cocoa coffee brewing technique

Main job description and requirements


Job Title

Equipment - tools

Technical requirements

Cocoa coffee

Coffee filter, cups, spoons, trays,

serving towels, thermos

- State: Homogeneous liquid mass.

- Color: Brown

boiling water, sugar bowl, ice.

- Taste: Fragrant with coffee and cocoa aroma, sweet and slightly bitter.


Detailed instructions for making cocoa coffee


TT

Work Step

Instruct

1

Prepare ingredients

60ml ground coffee, 5g cocoa powder, 10g sugar.

2

Raw material preparation

Prepare to measure ingredients in the correct proportions according to the recipe.

3

Bartending

- Mix cocoa powder and sugar well.

- Heat the coffee extract to 80 degrees Celsius, pour into a cup of cocoa mixed with sugar, while pouring, stir the cocoa, sugar and coffee into a uniform mixture.

4

Product presentation

Beautiful drinking glasses are aesthetic, meet hygiene standards, and attract customers.

5

Customer Service

Spoon to serve hot drinks.

Types of failures and how to prevent them


Phenomena

Reason

Prevention

Coffee is not consistent, weak, bland or too sweet.

Due to light stirring, the cocoa quality is not good, sugar estimation is incorrect.

Stir well, measure sugar in the correct proportion, water must be boiling enough.


Figure 3.1.1.8. Cocoa coffee

e. Coffee brewing techniques

Main job description and requirements


Job Title

Equipment - tools

Technical requirements

Make coffee with milk

Coffee filter, cup, spoon, tray, serving towel, thermos, sugar pot, ice.

- State: Homogeneous liquid mass.

- Color: Coffee milk color.

- Taste: Fragrant smell of coffee, cocoa milk, sweet, slightly bitter.

Detailed instructions for making coffee


TT

Job Title

Instruct

1

Prepare ingredients

60ml coffee powder, 25g condensed milk, 10g sugar.

2

Raw material preparation

Prepare to measure ingredients in the correct proportions according to the recipe.

3

Bartending

Put condensed milk and sugar in a cup, dissolve with 50ml of boiling water, heat coffee essence to 80 degrees Celsius, pour into the cup of milk mixed with sugar, while pouring, stir until milk, sugar and coffee form a homogeneous mixture.

4

Product presentation

Beautiful drinking glasses are aesthetic, meet hygiene standards, and attract customers.

5

Customer Service

Spoon to serve hot drinks.

Types of failures and how to prevent them


Phenomena

Reason

Prevention

Coffee is not uniform, weak,

too bland

Due to the gentle stirring, the quality and sugar estimation are incorrect.

Stir well, measure sugar in the correct proportion, water must be boiling enough.



sweet sugar



Figure 3.1.1.9. Milk coffee


* How to serve coffee (5 steps)

Step 1 Determine service requirements

- When customers come to the restaurant or bar, the waiter must introduce the tea and coffee menu to the customers.

- Record customer requests and repeat those requests to customers to check the accuracy of the information requested by customers.

- Forward those requests to the bar.

Step 2: Preparation

- The bartender must determine the recipe.

- Prepare raw materials, tools, service equipment, and additives.

- Cups and glasses must be cleaned before serving customers.

Step 3: Preparation

- Ingredients must be mixed according to the predetermined formula.

- Ensure proper preparation and quality of each type of tea and coffee

Step 4: Transport to customer's table

- Arrange tea, coffee, sugar, milk on the tray.

- Carry the tray to the guest table properly.

Step 5: Serve customers

- Place cups, sugar bowls, and milk jugs on the table properly (in the center of the table or near where guests are sitting).

- If drinks are served at the table, the waiter stands on the right side of the guest and pours the drink to serve the guest.

- After pouring, invite guests to ensure politeness.

An example of serving tea and coffee in the morning to guests.

+ A cup, a plate and a spoon are placed in front of the guest, the cup handle is placed on the guest's right hand side and the spoon is placed diagonally.

+ Place tea, coffee, hot water, milk or cream or sliced ​​lemon, white sugar or sugar cubes on a tray and place in the middle of the table for guests.

3.2. Techniques for mixing and serving fruit juices

* In principle:

The ingredients must be of good quality, the fruit must be fresh and not bruised, before mixing, it must be washed and dried, even the hands of the mixer must be washed, avoid using many types without washing hands.

3.2.1. Techniques for mixing fruit juices

3.2.1.1. Techniques for mixing orange juices

- Raw materials must be fresh, not crushed or damaged...

- The requirement for clean utensils to ensure hygiene standards is that before mixing, the utensils must be cleaned, dried and not chipped...

Oranges and lemons can be mixed into many different drinks, but the mixing method is basically the same, the only difference is that depending on the taste of the drinker, additional ingredients can be added.

a. Technique for making iced orange juice

Main job description and requirements


Job Title

Equipment - tools

Technical requirements

Iced orange juice

Orange juicer, orange squeezer, high-ball glass, cup, stirring spoon, tray, serving towel, thermos, sugar container, ice.

- Color: Straw yellow.

- Flavor: Fresh orange aroma

Detailed instructions for making iced orange juice


TT

Work Step

Instruct

1

Prepare ingredients

2 fresh oranges, 15ml sugar water, 50g ice cubes or shaved ice.

2

Raw material preparation

Check quality, wash and drain.

3

Bartending

Using an orange juicer or orange squeezer, squeeze the juice into a glass (cup) with sugar water and ice and stir well.

4

Product presentation

Beautiful, hygienic, attractive drinking glasses, decorated with orange slices.

5

Customer Service

Spoon to serve guests drink.

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