ISLC Updated 2022 PDF

Updated reviewer ISLC 1. What is the four rules of re-steaming of milk?1. Re-steam the milk once,2. Add cold milk as much as hot milk, 3. Swirl 4. Temperature should be below 100 deg 2. In what temperature we can re- steam the milk? 130 deg above 3. What are the drinks in categories of...

Updated reviewer ISLC 1. What is the four rules of re-steaming of milk?1. Re-steam the milk once,2. Add cold milk as much as hot milk, 3. Swirl 4. Temperature should be below 100 deg 2. In what temperature we can re- steam the milk? 130 deg above 3. What are the drinks in categories of O drinks? Amerikano, Espresso, cappuccino, Machiato 4. What are the drinks in specialty drinks? TM, CM, BWM, ZbrM, CHA, MintCon ,SCB, 5. What is the difference between ice Americano and ice espresso drinks? Iced Espresso we don't need to add iced. 6. When we say NL drinks how many percent less calorie in it? 40% less calorie 7. What are the four qualities of espresso? Time Volume, Crema, Taste 8. What is the standard temperature of espresso? 175 to 180 Deg 9. When making a French press how many 2 tbs of beans we use and what is the grind setting of it? In house 5 2tbs heaping grind setting \#9 4 minutes stepping time , 5 Minutes shelf life 10. When we make a pour over how are we going to ring it on the POS? COD in POS 11. What is the shelf life of your espresso shot? 30 second 12. How many kinds of cooler we have and what are those? Reg cooler, Decaf cooler, 13. When se say de- café is it 100 percent de-caffeinated? No, If no how many percent of caffeine is remove in decaffeination process? 97 to 99.9%, How many percent on caffeine is there? 1 to 3 % 14. In NL hot drinks how many scoops of chocolate do we use and what kind of scooper we use? Using 1tbs 2, 3, 4, scoop 15. How to prepare Half & Half what is the shelf life of it.? Into the steaming Pitcher 8 oz of heavy cream and 24 oz of Skim Milk follow shelf life of heavy cream 3 day from open date 16. In preparing Breve hot drinks what kind of milk do we use? Half and Half 17. What is the difference between cappuccino and latte? Cappuccino is made 1/3 of coffee 1/3 of milk 1/3 of foam Latte is 1/3 of coffee and ¾ of milk 18. What is the shelf life of dairy products outside the chiller? 30 minutes 19. In four qualities of espresso what is the most important? 20. What is the coffee in light roast? Daybreak, Colombia, La-minita, 21. What is the coffee in Med Roast? Caribou blend, Sumatra, Mocha Java, Reindeer Blend, Espresso 22. What is the coffee in Dark Roast? Obsidian and French Roast. 23. Which coffee bean consists of more caffeine? Light roast coffee 24. When preparing hot tea how many tea bags do we use? 1 for small, 2 for medium, 2 for large 25. When preparing an Iced Tea how many tea bags we used? 1 for small, 2 for medium, 3 for large 26. How many kinds of cold press do we have? Regular cold press, Decaf Cold press 27. How to prepare cold press? 0.26 lb. of caribou blend, \#9 grind setting, 2QT of cold filtered, steep for 12 -14 hours shelf life 5 days 28. What is the difference between the shifly cleaning, daily cleaning, and weekly cleaning of the bar? In daily cleaning we need to soak the piston and O-ring in 3 tablet of cafiza, In weekly cleaning we need to soak the Piston, O- ring, steaming wand in 3 tablet of cafiza then wash and rinse the bean hopper but don't sanitize 29. How we prepared a dairy base and what is the shelf life of it? Into the steaming pitcher 6 oz of heavy whip and 24 oz of regular milk, how to make half batch? 3 oz of heavy whip and 12 oz of regular milk, what kind of drinks do we use dairy base? Crafted press coffee 30. When preparing a cold espresso which side of shot do we use? Single shot 31. In caribou what is our signature coffee? Caribou Blend coffee 32. In caribou what kind of beans are available in de-cafe? Caribou blend 33. In preparing a cold press what kind of beans do we use? Caribou Blend 34. What is the standard temperature of your COD? 185 deg C 35. In espresso cooler how many 2tbs of cold espresso do we use? Using 2tbs 1 ½ for small 1 ½ for medium and ½ for large 36. In NL mocha cooler how many pumps of chocolate sauce do we put? 1 pump chocolate for small, 2 pump of chocolate for medium, 3 pump of chocolate for large 37. How to prepare chocolate cold press? 1,2, 3 chocolate cold press till fill line stir and iced 38. In large Iced mocha how many espresso shot we use? 2 shot of hot espresso 39. What is the temperature of extra hot? 170 deg C 40. What is the temperature of kids' hot chocolate? 110 C deg 41. What is the temperature of scald milk? 180 deg C 42. What is the temperature of not so hot? 150 deg C 43. What is the temperature of adult beverage drink? 158 to 162 deg F 44. What is the temperature of hot drinks with whipped cream? 155 to 162 deg F 45. In NL hot drinks what is the topping on it? No topping 46. How many sugar free syrup we have? SF caramel, SF Vanilla, and SF Hazelnut 47. How to prepare pour over? Using 2tbs 7 level scoop of any coffee, grind setting \# 5, Using paper filter \# 6, 36 oz of filtered water into the pour over kettle (last indention to the top) shelf life 1 hour 48. How to prepare drip brew coffee (COD)? 0.22 lb of any coffee, grind setting\#5 2QTs of hot filtered water 1 hour shelf life 49. How to make cooler mix? In 4Qts pitcher, pour 2 QTS of any cold coffee (standard temp 70 deg below COD) add 1 pack of bou powder, stir using wire whisk, shelf life 5 days 50. What is rainforest alliance? It is a nonprofit organization that work with many ways to protect the people, land, and livelihood of coffee farming community. 51. What is rainforest alliance certification? A holistic approach to ensure that coffee was been produced in a way that conserves the environment, ecosystem and provide sustainable livelihood for the coffee producer. 52. What does it mean by Rainforest alliance logo in our coffee bag? Rainforest alliance logo in our coffee bag means our coffee is responsibly produced, without harming the environment, wildlife, and the people at the origin. 53. What is the difference of Steaming and frothing the milk? Steaming is the process of heating the milk, Frothing is the act of adding air into the milk to create a creamy luscious, velvety sweeter milk. 54. What is BAMA? Be Extraordinary Not Average, Act with urgency, make connection and Anticipate needs, 55. How many cleaning tablet we used in cleaning the espresso machine drain try, soaking piston, O-ring and steaming wand? 56. What is caribou 4 core values? 57. We aspire to be? The community place I love 58. We are here to share.? An extra ordinary experience that feeds the soul 59. Our commitment to our guest? Quality, Innovation, Connections 60. Our commitment to our community? Fair acceptance, Responsible 61. Our commitment to our Team? Listen, Developed, Recognize 48\. We deliver our Unique Personality? Fun Authentic, Passionate 49. Standard Temp of steaming thermometer? 32 to 34 deg C 50. Steaming thermometer can be adjusted at what temperature? 27 above 39 deg below C 51. Steaming Thermometer can be thrown at what temperature? 26 below 40 deg above C 52. How to adjust the steaming thermometer? Into a large cup fill with ice add 2 inch of tap water, place digital and steaming thermometer into the middle of the ice and water Using multitask tool kit, grasp the hexagonal nut be sure that thermometer is in the water while adjusting. Adjust the dial until the thermometer reads 32 C to 34 C deg while keeping in the iced water. 53. When do we need to wash our hands? 30 minutes, after break, when we touch our body, change station, and throwing garbage 59. Time is 25 seconds above better finish, burnt sugar white stripping with dark rust colored crema of espresso what do we need to do? Adjust the nut to coarser grind 60. How many shots to drop after adjusting the grind setting of espresso? 2 double shots 61. How many cleanings tablet we use to soak the following? 62. Give below secondary shelf life from open date and create batch date? Cold Press, decaf- cold Press, Cold espresso, decaf- cold espresso, cooler mix decaf- cooler mix 63. What is the standard temperature of Panini griller? 170 deg C 64. What is the standard temperature of Microwave oven? 190d deg C 65. What is the ingredient of our promotional sandwich and how to make it hot? 66. How to prepare our promotional drinks? 67. How to prepare below drinks in cold canteen? Iced turtle mocha, iced salted Boudino, iced caramel high rise, iced Mocha, iced latte, cold press lemonade, Tiramisu shaker, Salted vanilla shaker, espresso shaker, 68. How to prepare below drinks? Cookies cream coffee less cooler, vanilla coffee less cooler, caramel coffee less cooler, chocolate coffee less, Frozen chocolate coffee less, Iced NL drinks, Iced boudino, Salted caramel cooler, 69. How many batches of COD needed in 1 canteen? 2 Batch in one canteen 70. How many large drinks is needed in latte canteen and hot chocolate canteen? 5 large drinks 71. When do we need to use the emergency KIT? Point of sale malfunction, any system update or POS cannot be used for a while, Any guest transaction after completing the end of the day 72. Why do wee need to use the POS emergency kit? To ensure the accuracy of order taking for every guest, Avoid DELAY in service despite of technical issue, maintain cash handling policy and flow of product preparation, Helps avoid overage or shortage. 73. How many receipt is there on our emergency kit form and to whom are those? 3, white for the guest, yellow for the bar and pink for finance 74. What is LEAP? L- Listen carefully, E- Empathize completely, A- Apologize sincerely, P- Provide Solution Immediately 75. How many kinds of bou card do we have and how it was been used and reload, and what is the different? White and blue bou card, White for our regular guest and blue for HO staff with discount. 76. When do we need to change the towel? Every 2 hours and if necessary 77. When do we sanitize our steaming Pitcher? Every 4 hours 78. What is the standard pressure of steaming gauge? 1.8 to 2. pps 79. What is the standard Temp of Hot water in Fetco machine? 198 deg c to 203 deg c 80. What is the standard PPM of our sanitation bucket? And what is the dilution of our sanitation bucket? 200 to 400 ppm and the dilution are 1 pump of D4 into a 4 Liters of water 81. What is the difference between wet and dry cappuccino? Dry cappuccino is 1/3 of coffee and ¾ of foam, 82. What is de-pulping? The process of removing the skin of coffee cherry 83. What is cupping? Is the professional way of evaluating the coffee 84. When putting whip cream what is the standard height of it? ½ inch to ¾ above rim for cold ½ inch to ¾ below the rim for hot 85. What is roast profile? It refers to time and temperature applied to the beans during roasting 86. What is roast degree? It indicates the roasting of coffee from light roast to dark roast 87. How long is decaffeination process? 8 hours 88. Birthplace of coffee? Ethiopia 89. Who discovered coffee? Khaldi and the goat 90. What is the first and oldest blend? Mocha Java 91. Where do we decaffeinate our coffee? Vera Cruz Mexico and Vancouver Canada 92. What are the two processes of de- pulping? Wet and dry processing 93. What are the three-coffee growing regions? Americas, Africa Arabia, Pacific Rim, 94. What are the three descriptors of wet process coffee? How long it will take? Bright, clean, crisp, 36 to 48HR 95. What are the three descriptors of dry process coffee? How long it will take? Rugged, deep, Sweet, 4 to 6 weeks 96. What are the two types of coffee bean? Robusta (Canepora) and Arabica 97\. What is the roasting machine we used in caribou? Probat roasting Machine 98. How many lb. of coffee in a large batch of roasting? 625 lb. 99. How many lb. of coffee in a small batch of roasting? 225 lb. 100. What is the greatest enemy of coffee? Oxygen 101. What is the roasting time of caribou blend? 12.48 minutes 102. What is the roasting time of Espresso blend? 13. Minutes 103. What is craft roasting? Refers to unlock the peak flavors of coffee. 104. In what year caribou coffee, certified 100% rainforest alliance? By the end of 2011 105. What do we call the coffee that has one fully developed seed? La minita pea berry 106. Where was tea first discovered? China 107. What is the Tea's growing region? Japan, India, China, Sri Lanka 108. What is the descriptor of America? Nutty Bright and Sweet 109. What is the descriptor of Africa Arabia? Citrusy Winey, Berries 110. What is the descriptor of Pacific Rim? Earthy Syrupy and Smooth 111. What is the coffee freshness policy? 7 days sell 10 days to brew 365 roast to throw 112. Describe the one way valve packaging of caribou? One way valve allows the CO2 to come out from the bag and prevent the Oxygen to enter the bag. 113. How many grams of coffee in a double shot? 14 grams 114. How many grams of coffee in single shot of coffee? 11 grams 115. What will you do if the machine is idle for 15 Minutes? Press shift single shot button ( or ristretto) one gram 116. What is green coffee? Are seeds or coffee fruit or widely known as coffee cherries 117. What makes a great bean? Altitude, Soil and Climate, Yearly variation, Variety 118. Where is the head quarter of Caribou? Minneapolis, Minnesota USA / Coffee Planet UAE 119. Who is the founder of Caribou? Kim and John Phuket, Thundering herd of Caribou, Sable Mountain, Last frontier Alaska for 3 Month 120. When do we calibrate our Flavour Syrup? Weekly, 4 pump 1 once 121. When do we calibrate our chocolate Pump? Weekly 4 Pump 2 once 122. When do we calibrate the chai Kerry Pump? Weekly 2 Pump 3 once 123 What is the money test bill? Ensure that the chiller door is sealed 124. What are the chemicals used in cleaning the chiller? D2, inside D7 outside 125. What are the chemicals used in cleaning bakery case? D2 interior exterior, D4 Interior, R3 outside glass (d,W,M) 126. What chemicals do we used in cleaning dishwashing? D2 (D5 (discaler 3 2tbs D2) 127. What chemicals we used in cleaning the ice machine? (monotoc solution and cleaner solution 2 tbs ) Every six month 128. How many caffeto tablet we used in soaking the brew basket? 3 tablet 129. How many caffeto tablet we used in soaking the Piston steaming wand and O-ring weekly cleaning? 3 tablet 130. For weekly cleaning how many caffeto tablet we used in spray head? 2 tablet 131. For weekly cleaning of Thermal server how many caffeto tablet? 2 Tablet 132. For cleaning of drain tray how many caffeto tablet we used? 2 Tablet 133. For Cleaning of thermal carafe how many caffeto tablet? 1 Tablet 134. When do we clean the espresso outlet? Daily 135. Chemicals used for cleaning the blender pitcher? D2 daily 136. When do we calibrate the bulk grinder? Monthly ( 1 2TBS of caribou blend) 137. What is the temperature of griller before cleaning? ( cool down for 15Min) 60 to 80 deg C 138. What are the chemicals used to clean the Panini griller? D2 and D96 139. What is the chemical used to clean convection oven? D2 and D96 140. What are the chemicals we used in cleaning the Turkish machine? D1 141. Dilution of D1 ? 1 Pump of D1 is equal to 40Ltr of water 142. Dilution of D2 ? 1 pump of D2 to a 750ml water 143. Dilution of D2 in mop bucket? 2 pump of D2 is equal to 5 Ltr of water 144. Dilution of R3 ? 2 Pumps to a 750 ml of water 145. Dilution of D4? 1 pump in a 4 Liter ( 24 hrs. shelf life 146. What is the policy in COD refill? Refill if the guest stay in the store, if he leave and ask for refill we cannot give, If he stay and before he leave he can ask a refill. 147. Bou cards reload? 10 kd (10.750 kd) 20 kd (22. Kd) 50kd (56.250 KD) 148. What is a suggestive selling? To inform the guest about the product 149. What is up selling? To increase the value of the product offering alternative items. 150. Articulate strawberry banana cream pop? Into the blender pour strawberry banana 6,8,10, Using 1tbs add heavy cream 1 scoop for small 2 scoop for med, and 3 scoop for large. 151. Explain the process of making Lattin Mix.? Into the steaming pitcher 4 oz of heavy cream, add 20 oz of milk, 7 oz of condensed milk stir and follow shelf life of whipped cream. 152. Explain the process of making whipped cream? Into a cold whipped canister 3 pump of vanilla, using steaming pitcher 16 oz of heavy cream cover and twist then shake. Follow shelf life of whip open date. 153. What is moose it? Add an extra shot of coffee. 154. Daybreak descriptor and origin? Bright and Tangy from Guatemala, Colombia, seasonally fresh Central America, and East African coffee. 155. Colombia descriptor and origin? Floral and sweet from Colombia 156. La Minita descriptor and origin? Lush and Fruity from Costa rica 157. Caribou Blend descriptor and origin? Smooth and Classic from Guatemala, Costa Rica, Sumatra, Brazil, seasonally fresh from central America coffee 158. Sumatra descriptor and origin? Earthy and warm from Sumatra 159. Mocha Java descriptor and origin? Spicy and Deep from Natural process from Ethiopia or El Salvador, Costa Rica, Java, seasonally fresh from Central America 160. Reindeer Blend descriptor and origin? Cherry and Decadent from Indonesia, Papua New Guinea, Java, Sumatra and Aged Sumatra. 161. Cross Fox espresso descriptor and origin? Creamy and Indulgent from Guatemala, Brazil, seasonally fresh from central America coffee. 162. Obsidian descriptor and origin? Velvety and better sweet from Guatemala Natural process from Ethiopia or El Salvador, Kenya, Papua New Guinea. 163. French Roast coffee descriptor and origin? Smoky and sophisticated from Guatemala, Costa Rica, Java Colombia, seasonally fresh from central America 164. Cold press lemonade extra shot how to prepare? Into the cup iced add lemon till fill line add hot extra shot espresso then cold press 165. Cold press extra shot how to prepare? Into the cup Cold press fill line add hot extra shot espresso then add iced 166. We rinse the thermal server to remove? Flavor, Oil, and Grind, 167. How to prepare not so hot mocha and hot chocolate? Into the pitcher reduce 2 oz of milk steam until 160 deg c pour into the cup and add 2 oz of cold milk using the 8 oz cup 168. How to prepare a not so hot cappuccino/ latte? I Into the steaming pitcher add the appropriate milk and use manual steaming till 150 deg c