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ĐỀ B

1. Quy trình pha chế Hồng Trà khi khách order size L.
2. Quy trình pha chế Toco Socola khi khách order size L, giảm 30% đá.
3. Quy trình pha chế Trà xanh chanh quất mật ong giảm 50% đường, size M
4. Quy trình pha chế Trà xanh chanh leo giảm 50% đường, size M
5. Những lưu ý về công thức pha chế món Sakura ngân nhĩ.
6. Công thức pha chế Yakult xoài. Những lưu ý về công thức pha chế các món Yakult.
7. Quy trình nấu pudding theo lượng hiện tại.
8. Quy trình nấu sương sáo theo lượng hiện tại.
9. Quy trình nấu 2 lít trà ô long.
10. Cách fill các loại syrup, bảo quản trong ca, cuối ca.
BÀI LÀM
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Họ tên : ………………………………………………..
Ngày test: …………………
ĐỀ C

1. Quy trình đánh creamcheese, cách bảo quản.

2. Quy trình pha chế Trà sữa ba anh em giảm 30% đường, không đá, size M.
3. Quy trình pha chế Hồng trà việt quất giảm 50% đường size M.
4. Quy trình pha chế Yakult xoài giảm 50% đường size L.
5. Những lưu ý về công thức pha chế món Sữa tươi trân châu đường hổ.
6. Quy trình nấu 700g trân châu sợi hiện tại.
7. Quy trình thay bình kem.
8. Cách nấu gấp 200ml trà ô long, trà xanh, hồng trà.
9. Cách bảo quản các sữa đặc, sữa tươi, sữa Đà Lạt, sữa Devondale.
10. Cách bảo quản các loại topping trong ca, cuối ca.
BÀI LÀM
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Họ tên : ………………………………………………..
Ngày test: …………………
ĐỀ A

1. Quy trình nấu 2L trà ô long.

2. Quy trình nấu 800g trân châu sợi.
3. Quy trình nấu rau câu dừa theo lượng hiện tại.
4. Quy trình pha chế Trà xanh chanh leo giảm 50% đường, size L.
5. Quy trình pha chế trà sữa ba anh em giảm 30% đường, không đá, size M.
6. Quy trình pha chế trà sữa ô long, không đá khi khách order size M
7. Những lưu ý khi tư vấn các món: Sữa tươi trân châu đường hổ, Sakura Ngân nhĩ, các món Yakult, trà sữa
pha bằng syrup. (thêm nhân, đường, đá)
8. Mô tả, giải thích cho khách về món Sakura ngân nhĩ, Sữa tươi trân châu đường hổ.
9. Những lưu ý quan trọng khi tư vấn các món macchiato creamcheese.
10. Cách bảo quản các loại topping trong ca, cuối ca.
Bài làm
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