Working Hygeinically
Glossary
Aerial view: to view from directly above
Animal welfare: the ethical treatment of animals Arabica: a species of coffee plant that produces the highest quality coffee beans Barista: a trained professional coffee maker. Literally means ‘bartender’ in Italian Biodiversity: a variety of plant and animal species, not limited to one species with specific characteristics Bitter: an acrid taste, can almost be metallic Blind filter: the filter basket for a group handle that does not have any holes Burr grinder: a coffee grinder that generally has two wheels inside to break the coffee beans into even sized pieces. Conical wheels are the highest quality Caffeine: a bitter substance that can be a stimulant and a diuretic Camellia sinensis: the species of plant tea comes from Cappuccino: a coffee with one third froth, one third steamed milk and a 30 mL shot of espresso Condiments: sauce and flavourings served with a meal Counter service: customers order and pay at the ‘counter’ of an establishment Cover: the place setting for a person at a table Crema: the thick creamy foam on top of an espresso Cruets: salt and pepper shakers generally Cutlery: implements used to cut and eat, e.g. fork Dosing chamber: the area where coffee after being ground falls into sections of the correct size to ‘dose’ the group head with the correct amount of coffee Draw/brew: to allow the flavours of the tea to infuse Espresso: a 30 mL shot of coffee made under pressure through an espresso machine Establishment: a business or institution |
Etch: to scratch out a design
Etiquette: rules of correct behaviour Extraction: coffee flavour and components are removed by forcing water under pressure through ground coffee Fair Trade: a fair price is paid to ensure ethical farming practices for workers and the environment Flatware (crockery): ceramic tableware, e.g. plates and bowls Flat white: an espresso shot topped with steamed milk, minimal froth Free pouring: to pour a design with milk from the jug when pouring a latte Genetically modified food: a food product that has been altered scientifically to produce another characteristic, e.g. longer shelf life Green coffee beans: raw, unroasted coffee beans Grind: to break a coffee bean into fine sized pieces Group handle: also known as a portafilter. Contains a filter basket where ground coffee is dosed and tamped in for an extraction Group head: holds the group handle and ensures the correct temperature and flow of pressurised water High risk food: food that is high in protein and moisture at risk of micro-organism growth Hopper: stores the coffee beans to feed into the grinder Humidity: moisture content of the air Knock box: a tube with a bar that allows used coffee pucks to be disposed of from the group handle Latte: an espresso shot topped with steamed milk with about 1 cm of foam on top Latte art: a design on top of the foam in a latte Long black: hot water is added to a cup and then topped with an espresso shot Macchiato: an espresso shot ‘stained’ with a little milk |
Menu: a list of dishes available
Mise en place: ‘everything in its place’ to prepare before service Mocha: a shot of espresso mixed with chocolate powder or syrup and topped as per a cappuccino Organic: produced and processed without synthetic chemicals Puck: the used coffee in a group handle after an extraction. Looks like a hockey puck Purge: to get rid of impurities, generally the steam wand is purged of milk or water Robusta: a species of coffee plant that is inferior in quality and higher in caffeine content than Arabica Rosetta: the most common free pour design of milk made on top of a coffee. Looks like a fern leaf Sanitise: after cleaning, generally an alcohol, chemical or very hot water is sprayed over a surface to sterilise Steam wand: a metal tube on an espresso machine used to force steam into milk Sustainability: to ensure continuation of something, e.g. the environment Table service: customers are seated, orders taken and served at the table Tamping: to press down with even pressure on coffee to give a dense, level surface Textured milk: steamed milk with micro sized bubbles and velvety structure Uniformity: even, the same size and look Whirlpool: a continuing spiral motion Workflow: the method and sequence of steps to complete a task |