Baristas unified examination (national paper) questions (pay answer 0

First, multiple choice questions

1. Coffee made from a mixture of two kinds of coffee beans is called (B).

A, single product

B, matching

C, multi-product

D, instant solution

2. Blue mountain coffee beans are mostly stored in (D).

A. High-density sealed cans

B, tin foil bag

C, sack

D, barrel

3. Usually the shelf life of well-packaged coffee beans is (D).

A, 5 years

B, 3 years

C, 2 years

D, one and a half years

4. "thick thickness" is a cup term for evaluating the taste of coffee. That is, it refers to the thickness of coffee taste in the mouth and (B) sex and so on.

A, acid

B, persistence

C, bitter

D, alkali

5. Compared to the Italian taste, the Japanese prefer to drink (C) coffee.

A, rich taste

B, fruity taste

C, light taste

D, milk flavor

6. Compared to Arabica coffee beans, Robosta coffee beans have a taste bias (A).

A, bitter

B, sweet

C, acid

D, spicy

7. The characteristics of coffee beans grown in Yunnan, China are (B).

A, rubber flavor

B, sour taste

C, earthy taste

D, grass smell

8. Coffee beans in China (D) have a relatively strong sour taste.

A, Fujian

B, Hainan

C, Taiwan

D, Yunnan

9. When making coffee in a siphon pot, the following description is incorrect.

Dry the pot with a dry cloth before you can fire and boil water

B. when stirring with a stick, be careful that the stick does not touch the filter cloth

C. Wipe the lower pot with a wet cloth and cool the lower pot so that the coffee liquid quickly falls back to the lower pot.

D. after the production, shake the pot back and forth or left and right slightly before you can pull it out carefully

10. With regard to the working principle of coffee bean grinder, the following statement is correct (C).

A. when working, the cone mill has a large contact area with coffee beans, and the aroma is lost quickly.

B. the contact area between the parallel mill and the coffee bean is small, and the aroma is lost slowly.

C, the cone mill has the advantages of short grinding time and fast heat dissipation when working.

D. parallel mill has the advantages of long grinding time and fast heat dissipation when working.

11. The main method of screening and grading of Ethiopian coffee beans is (B).

A. grading according to particle size

B. Grading according to the proportion of defective beans.

C, grading according to hardness

D, graded by weight

twelve。 The Vietnamese habit of drinking coffee is to add (A) flavor after baking.

A, spices

B, petals

C, cheese

D, medicinal materials

13. Raw coffee beans should be kept dry and out of light during the (A) process.

A. Transportation

B, processing

C, picking

D, production

14. Among the following options, the most important ingredient that causes coffee beans to change color during roasting is (B).

A, moisture

B, sugar

C, tannic acid

D, caffeine

The Chinese name of 15.Espresso macchiato is (C).

A, Macedonian coffee

B, MacArthur coffee

C, Macchiato Coffee

D, Machiavelli Coffee

16. With regard to the traditional dry processing of raw coffee beans, the following statement is correct.

A. dry the picked berries directly

B. Remove the pulp of the picked berries and dry them.

C. the picked berries will be fermented and dried.

D. the picked berries will be washed and dried.

17. Venice monopolized imported coffee from Europe for almost a hundred years and later spread to ports such as (C).

A, Marseilles, London and Amsterdam

B, Marseilles, Rome and Amsterdam

C, Milan, London and Amsterdam

D, Marseilles, London and Vienna

18. Coffee mocha does not include (C).

A, milk foam

B, chocolate sauce

C, syrup

D, milk

19. Traditional cappuccino coffee, coffee, milk, foam ratio is (D).

A 、 1:2:2

B 、 1:2:1

C 、 1:1:2

D 、 1:1:1

20. The town of Kafa, where the coffee originated, is located in (B).

A, Yemen

B. Ethiopia

C, Turkey

D, Port of Mocha

21. In the coffee making utensils, the suitable choice of very fine powder is (B).

A, siphon kettle

B, Turkish kettle

C, pressure infiltration kettle

D, mocha pot

twenty-two。 When using pressure semi-automatic coffee machine to make milk foam, (D) is the most suitable.

A, normal temperature milk

B. Frozen milk

C, heated milk

D, refrigerated milk

23. Roasted coffee beans need to be placed for a period of time before they are packaged in order to release (B).

A, nitrogen

B, carbon dioxide

C, oxygen

D, carbon monoxide

24. The uneven grinding thickness of coffee powder may be caused by (C).

A. Grinding machine scale wear

B. The grinder bean warehouse is not clean.

C, abrasion of grinding disc of grinding machine

D, coffee beans are not good

25. The shorter the time of placing the ground coffee powder, the coffee (A) is produced.

A. the more flavor is preserved.

B. the less flavor is preserved.

C, the worse the quality

D, the flavor remains the same

twenty-six。 The following coffee is not conducive to weight loss is (D).

A. Blue Mountain Coffee

B, iced American coffee

C, Espresso coffee

D, cappuccino coffee

twenty-seven。 In the following coffee grinder, (A) the coffee powder is more evenly ground.

A, conical mill

B, parallel mill

C, hand mill

D, colloid mill

twenty-eight。 Of the following pots, (A) the lower pot is in a vacuum when making coffee.

A, siphon kettle

B, Vietnam trickling filter

C, curling kettle

D, mocha pot

twenty-nine。 As to how the mocha pot works, the following statement is wrong (C).

A. the water in the lower pot is resisted by pressed powder, and the pressure in the closed lower pot increases.

B. the pressure of the lower pot is increased to balance with the resistance of coffee pressed powder.

C. the principle of negative pressure similar to that in vacuum

D. under the continuous firepower, let the water quickly pass through the coffee pressed powder to get the coffee liquid.

thirty。 Under standard storage conditions, the shelf life of raw coffee beans generally does not exceed (B).

A, half a year to 1 year

B, 1 to 3 years

C, 3 to 5 years

D, more than 5 years

thirty-one。 The favorite coffee bean in Italy is (B).

A, individual coffee beans

B, mix coffee beans

C, Blue Mountain Coffee beans

D, fragrant cat coffee beans

thirty-two。 The following options that do not belong to the common method of picking coffee beans is (B).

A. manual selection method

B. pruning and picking method

C, mechanical picking method

D, manual mixed picking method

thirty-three。 The advantage of picking coffee beans manually is (C).

A. Low cost.

B, large amount of picking

C, good quality

D, fast picking speed

thirty-four。 The heart beats faster after drinking too much coffee, which is caused by (C) in the coffee.

A, tannic acid

B, carbohydrates

C, caffeine

D, starch

thirty-five。 The proportion of traditional latte, coffee, milk and foam is (D).

A 、 1:2:2

B 、 1:1:1

C 、 1:1:2

D 、 1:2:1

36 among the following options, those that are not part of the wet processing step are (D).

A. fermentation in fermentation tank

B. Remove the pulp

C, Flushing

D. put it in the sink after exposure to the sun

thirty-seven。 When making Espresso, the best particle size of coffee powder is (C).

A, roughness grinding

B, medium roughness grinding

C, fineness grinding

D, very fine grinding

thirty-eight。 Coffee consisting of coffee and cream is (C).

A. Coffee mocha

B, Macchiato

C, Campbell Blue Coffee

D, latte

thirty-nine。 Arabica coffee beans account for (D) of the world's coffee production.

A, 30%

B, 40%

C, 50%

D, 70%

forty。 Irish coffee does not include (D).

A, wine

B, sugar

C, coffee

D, milk

forty-one。 When the coffee grinder is working, the correct description of the temperature change is (B).

A. the larger the distance between the grinding pieces, the higher the temperature.

B. the smaller the distance between the grinding pieces, the higher the temperature.

C. the finer the grinding, the lower the temperature.

D. the coarser the grinding, the higher the temperature.

42. (B) the working principle of the roaster is to make the hot air form a vortex, and then through continuous rotation, the coffee beans are thrown up and suspended, and roasted by hot air flow heating.

A, semi-hot air type

B, fluid bed type

C, convection heating

D, conductive heating

forty-three。 One of the following pots (D) is the only one that used the steam pressure principle to make coffee before the invention of commercial coffee machines.

A, siphon kettle

B, Vietnam trickling filter

C, curling kettle

D, mocha pot

forty-four。 When using semi-automatic pressure coffee mechanism to make a cup of coffee, the amount of coffee powder should be (B).

A, 4-5 grams

B, 6-9 grams

C, 10-13 grams

D, 14-20 grams

forty-five。 The following pots are made of coffee using the vacuum principle (D).

A, mocha pot

B, French kettle

C, electric trickling filtration

D, balanced siphon kettle

forty-six。 The right step in making royal coffee is (D).

① put the cube sugar into a special coffee spoon

② ignites the brandy and melts the sugar

③ slowly pour brandy on the sugar cube, do not spill over the coffee spoon

After the fire goes out, ④ put the special coffee spoon into the coffee and stir well.

⑤ put a special coffee spoon on the mouth of a cup containing coffee.

⑥ makes coffee

A, ①③⑥⑤②④

B, ③②④①⑥⑤

C, ①⑥⑤③②④

D, ⑥⑤①③②④

forty-seven。 In the following pots, the principle of pressure caused by the expansion of air by heating is (D).

A, pressure infiltration kettle

B, Vietnam trickling filter

C, curling kettle

D, mocha pot

forty-eight。 Usually, the main way to adjust the coffee grinder is to adjust the distance between the grinding pieces, (B).

A. the larger the spacing, the finer the powder.

B. the smaller the spacing, the finer the powder.

C. The larger the distance, the slower the speed.

D, the smaller the distance, the faster the speed

forty-nine。 When making Espresso coffee, the semi-automatic coffee machine needs to have the atmospheric pressure of 9Bar, which is equivalent to (B).

A, a force of about 100 kilograms

B, a force of about 200 kg

C, a force of about 300 kg

D, a force of about 400 kilograms

fifty。 Use semi-automatic pressure coffee mechanism to make an Espresso, such as brewing half an ounce of coffee in 50 seconds, the taste may be (C).

A, earthy smell

B, sour taste

C, scorched taste

D, sweetness

51. Roasted coffee beans need to be insulated from oxygen because (A).

A. oxygen will shorten the shelf life of coffee beans.

B. oxygen will cause the coffee bean to expand.

C, oxygen is an inert gas

D, oxygen will increase the water content of coffee beans.

52. The first step in ordinary wet processing of coffee berries is (A).

A. cleaning and separation

B. Remove the peel and pulp

C, fermentation

D, Flushing

53. In the process of making Espresso coffee, the use of powder hammer pressing powder is too strong will not lead to (D).

A, the extraction time is too long

B, Crema becomes thinner

C, Crema becomes darker

D, the output is increased.

fifty-four。 The way to make iced latte is to shake (A) in a shaker, pour it into a cup and squeeze the foam to make it taste better.

A, coffee, milk, ice cubes

B, coffee, cream, ice cubes

C, coffee, chocolate sauce, smoothies

D, coffee, sugar water, ice cubes

fifty-five。 A cup of cappuccino is made up of (D).

A, coffee, milk foam, maple syrup

B, a mixture of coffee and milk, chocolate sauce

C, coffee, cream, chocolate sauce

D, a mixture of coffee and milk, milk foam

fifty-six。 The following raw materials for making cappuccino coffee are (C).

A, milk, chocolate sauce

B, Espresso, cream

C, Espresso, milk

D, Espresso, chocolate sauce

fifty-seven。 With regard to the operation of a qualified cappuccino, the following statement is correct (A).

A. Pour the foamed milk into the cappuccino cup containing Espresso.

B. pour the milk into a cappuccino cup containing Espresso until eight minutes full

C. First pour the foamed milk into the cappuccino cup, then pour into the sweetened Espresso

D, carefully cover the surface with dense foam to the edge of the cup

fifty-eight。 The best temperature for making a cup of hot cappuccino foam using a manual milking machine is (C).

A, 50 ℃ 55

B, 55Mutual 60 ℃

C, 65Mutual 70 ℃

D, above 80 ℃

fifty-nine。 Under the same conditions, when using the pressure coffee mechanism to make coffee, the coffee (A) made from relatively coarse coffee powder is ground.

A, Crema is less.

B, there are more Crema

C, Crema is darker.

D, strong taste

sixty。 The following statement about the production of milk foam is incorrect (B).

A. use a pressure coffee machine to make hot milk foam

B. Cold milk foam can be made by using a pressure coffee machine

C. Use a manual milking machine to make hot foam.

D. use a manual milking machine to make cold milk foam

sixty-one。 After the milk is finished, the temperature is most suitable at (C).

A, about 40 ℃

B, about 50 ℃

C, 67 ℃ or so

D, about 85 ℃

sixty-two。 Under the same conditions, when using the pressure coffee mechanism to make coffee, coffee made from coarse coffee powder will not appear (C).

A, Crema is yellowish and has bubbles

B, Crema is lighter and has white spots.

C, Crema is dark in color and has black markings

D, no Klima.

sixty-three。 Macchiato coffee is made in (D).

A. use a mocha pot to make 1.5 ounces of coffee, then add milk and foam

B. use a pressure coffee machine to make 1-1.5 ounces of coffee, first add milk and then add foam

C. use a siphon pot to make 1.5 ounces of coffee, then add milk and foam

D. use a pressure coffee machine to make blended coffee into 1-1.5 ounces of coffee, then add foam

sixty-four。 Mocha coffee is made in (D).

A. use a mocha pot to make 1.5 ounces of coffee, then add milk, chocolate sauce and foam

B. use a pressure coffee machine to make mixed coffee into 1-1.5 ounces of coffee, then add milk, chocolate sauce and condensed milk

C. use a siphon pot to make 1.5 ounces of coffee, then add milk, chocolate sauce and foam

D. use a pressure coffee machine to make blended coffee into 1-1.5 ounces of coffee, add milk, chocolate sauce and foam

65. (B) is the second largest Arabica coffee producer in the world.

A, Brazil

B, Colombia

C, Vietnam

D, Indonesia

66. The picking season for Brazilian coffee beans is usually in (B).

A, rainy season

B. Dry season

C, summer

D, Spring

67. The peak of fruit yield of Arabica coffee trees is usually at (B).

A, 3-10 years

B, 5-8 years

C, 5-20 years

D, 10-25 years

sixty-eight。 Coffee cultivation in China has a history of (A).

A. Nearly 100 years

B. Nearly 200 years

C, nearly 300 years

D, nearly 400 years

II. Judgment questions

1. (√) when storing raw beans, the high temperature and humidity environment can easily lead to mildew of raw coffee beans.

2. (x) there is no need to use sales skills when selling products to regular customers.

3. (√) 4. Is soot, smoke, medicine and wine the technical terms for coffee flavor?

4. (√) latte coffee is called Coffee Latte in English.

5. (√) the difference between lattes and cappuccinos lies in the ratio of milk to foam.

6. (√) the adjustment of the grinding particle size of the coffee grinder can not be based entirely on the display scale of the grinder.

7. (√) tannic acid is one of the sources of sour coffee.

8. (×) the light taste is the characteristic of Brazilian coffee beans.

9. (×) the storage environment of coffee raw beans and cooked beans is basically the same.

10. (×) inert gas can not prolong the shelf life of coffee beans.

11. (×) at present, coffee in Brazil is mainly grown in the northeast of Brazil.

12. (√) there is no fermentation procedure for traditional dry processing of coffee beans in a fermentation tank.

13. (×) the preservation of coffee beans is related to the origin of coffee beans.

14. (√) the English name of organic coffee is Organic coffee.

15. (√) drinking about 1-2 cups of coffee a day is best for your body.

16. (×) long-term drinking coffee has a high incidence of Ⅱ diabetes.

17. (×) in coffee making utensils, the suitable choice of coarse powder is the mocha pot.

18. (√) conducting roasting machine is also called direct fire roasting machine.

19. (×) when using the pressure coffee mechanism to make coffee, the particle size of the powder has nothing to do with the Crema color of the coffee.

20. (×) the purpose of wiping the pot with a wet cloth is to avoid damage due to excessive temperature difference.

21. (√) the density of raw beans affects the roasting process of coffee beans.

22. (×) Coffee beans can only be exported to other countries after baking.

23. (√) the shelf life and shelf life of roasted coffee beans are not the same.

24. (√) individual coffee beans and blended coffee beans are best ground in different grinders.

25. (×) the cappuccino foam should be made with a semi-automatic pressure coffee machine.

26. (√) traditional Vietnamese coffee is usually made with a drip filter.

27. (×) cappuccino coffee can be made without foam.

28. (×) when making iced lattes, add cream at last.

29. (x) Espresso made from Robusta species, Crema is very thin.

30. (×) the coffee powder is moderately ground when making Espresso.

31. (×) the wind should not be too strong in the growing environment of coffee, but the stronger the sunshine, the better.

32. (×) the life span of coffee trees is about 10 Mel 15 years.

33. (√) in the second half of the 19th century, Sri Lanka abandoned the cultivation of coffee because of leaf rust.

34. (×) the flowering of coffee trees mainly depends on sunshine.

35. (×) the coffee grown in Yunnan, China is Arabica.

36. (√) the growing environment of coffee requires that the wind should not be too strong.

III. Short answer questions

1. Briefly describe the use steps of Chemex and Hario V60 drip filter cup.

(1) Chemex:

(2) Hario V60:

2. Briefly describe the basic principles of coffee bean grinding.

3. How should you solve the following problems in the process of brewing coffee?

(1) insufficient pump pressure

(2) Coffee powder is accumulated on the fixed handle.

(3) Coffee powder leaks from the handle to the coffee cup.

(4) No steam

4. Recently, all kinds of creative flowers have emerged one after another, such as rainbow flowers. What do you think of this phenomenon?