Barista Quiz UPDATED ACTUAL Exam Questions and CORRECT Answers

Barista Quiz UPDATED ACTUAL Exam
Questions and CORRECT Answers
Biological Hazards - CORRECT ANSWER - Bacteria, viruses, parasites, molds



Chemical Hazards - CORRECT ANSWER - Pesticides, processing chemicals, drug
residue, allergens


Physical Hazards - CORRECT ANSWER - Natural: bones, pits bugs + Processing: glass,
metal, hair


Length of espresso shot - CORRECT ANSWER - 20-30s



Ristretto/doppio - CORRECT ANSWER - same amount of coffee as espresso, lower
quantity of water


Lungo - CORRECT ANSWER - same amount of coffee as espresso, higher quantity of
water


Cappuccino origin - CORRECT ANSWER - Vienna, Austria (kapuziner)



Cappuccino - CORRECT ANSWER - espresso, steamed milk, foam



Macchiato - CORRECT ANSWER - milk, espresso, foam



espresso cup quantity - CORRECT ANSWER - 20-30 ml



capuccino cup quantity - CORRECT ANSWER - 150-200 ml

, latte cup quantity - CORRECT ANSWER - 300 ml



flat white - CORRECT ANSWER - double espresso, steamed milk



Coffee key points of success - CORRECT ANSWER - 1. coffee + roast 2. ground 3.
temperature 4. time


wet/ fully wash process - CORRECT ANSWER - 1. pulping machine removes material
around bean
2. beans ferment in a tank for 18-36h, natural enzymes digest gluey substance
3. beans washed and dried by hot air and put into hullers


dry/ natural process - CORRECT ANSWER - 1. depulp beans and sun dry for 4 weeks
2. hull


Arabica - CORRECT ANSWER - - less caffeine
- more sugar + fat
- sweet, fruity, easy to drink
- most produced


Arabica origin - CORRECT ANSWER - ethiopia, india, guatemala, colombia, brazil



Robusta - CORRECT ANSWER - - more caffeine
- easier to grow
- bitter, harsh
- blend complement


Robusta origin - CORRECT ANSWER - africa, indonesia