1.
The hot beverage China and India grow a lot of. .................................
2.
The hot beverage Brazil and Kenya grow a lot of. .................................
3.
This is grown in both Ghana and Ivory Coast. .................................
4.
A step in tea production when the bushes are picked by hand. .................................
5.
A step in tea production when the withered leaf is broken. .................................
6.
A step in coffee production when the bean is browned. .................................
7.
A step in coffee production when the beans are ground. .................................
8.
A step in cocoa when the beans are left to develop flavours. .................................
9.
A step in cocoa production when the beans are left in the sun for 7 days. .................................
10.
Type of tea, lapsang, assam and breakfast are all examples. .................................
11.
Type of tea that silver needle is an example of. .................................
12.
Type of tea that Maofeng is an example of. .................................
13.
Type of tea that has herbal and fruit. .................................
14.
Type of tea that's not very popular. .................................
15.
The coffee type that is aromatic, has less caffeine and is less harsh. .................................
16.
The coffee type that is bitter, harsher, has more caffeine and is more robust. .................................
17.
Style of hot chocolate that is a mixture of cocoa powder, sugar and dried milk. .................................
18.
Style of hot chocolate that is thickened with cornstarch. .................................
19.
Style of hot chocolate that has syrups added. .................................
20.
Style of hot chocolate that is white, milk and dark. .................................
21.
Tea and coffee type that can be recommended to people who want no caffine. .................................
22.
Tea that has no caffeine which is a tisane. .................................
23.
Tea that has no caffeine which is a tisane. .................................
24.
Cold milk, white sugar, hot water and lemon are ................................. for tea.
25.
Hot milk, brown sugar and cream/................................. are all accompaniments for coffee.
26.
Chocolate ................................./flake, marshmallows, white sugar and whipped cream are all accompaniments for hot chocolate.
27.
Packaging tea - Your standard way of having tea: Tea .................................
28.
Packing tea - Bigger leaves of tea: ................................. Leaf.
29.
Packaging tea - The bag is connected to the tag: ................................. and tag.
30.
Packaging tea - The 3 previous teas also come in this pouch: .................................
31.
Packaging tea - A quick way of making tea: .................................
32.
- Packaging tea - A visual pleasing type of tea: ................................. teas.
33.
This can be equipment in both tea and coffee - Milk .................................
34.
This can be equipment in both tea and coffee and hot chocolate - ................................. bowl.
35.
This equipment is used to stop loose tea - Tea .................................
36.
This equipment is a type of coffee pot, sometimes known as a French press - .................................
37.
This equipment is used to drink a hot chocolate - ................................. / cups and saucer.
38.
This equipment is used to stir a hot chocolate - spoon/ .................................
39.
Offer fresh hot water, make a Fresh pot to guests requirements. - These are two actions you should do if the tea is made too .................................
40.
................................., make again with correct measures, inform supervisor - These are actions to do when a hot chocolate is too weak.
41.
Filter paper correctly placed, correct equipment, correct measures, clean equipment and faulty equipment. - These are issues that should be checked if coffee ................................. are found in a cup of coffee.
42.
Apologise, check use-by dates, check seals intact, replace if appropriate and inform the manager. - These are actions to take if milk/cream ................................. is off.
