Professional Documents
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BAR MANAGEMENT
West Central College of Arts and Science Inc. | NATIONAL SERVICE TRAINING PROGRAM
COLUMN A
1. It consists of hulling, grading, and sorting.
2. Transforms green coffee into the aromatic brown beans.
3. It consists dry method and wet method.
4. After sprouting, the seedlings are removed from the seed bed to be planted in
individual pots.
5. It consists of strip picked and selectively picked.
6. The proper objective of a proper grind is to get the most flavor in cup of coffee.
7. It is a type of cold coffee and usually shaken well with ice in a cocktail shaker.
8. It is a coffee – based drink prepared with espresso, hot milk and steamed milk
foam.
9. This process produces an almost syrupy beverage by extracting.
10. The strength of an Americano varies with the number of shots of espresso added.
COLUMN B
a. Processing
b. Planting
c. Harvesting
d. Grinding
e. Espresso
f. Café americano
g. Cappuccino
h. Roasting
i. Milling
j. Café latte freddo
“We don’t grow when something is easy. We grow when something is challenging.”
-Unknown
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West Central College of Arts and Science Inc. | NATIONAL SERVICE TRAINING PROGRAM