Unit 208

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Across
  1. 5. .................................... staff could occur if staff find spillages from previous day.
  2. 7. A specialist piece of equipment to brew coffee - .................................... and serve.
  3. 8. A specialist piece of equipment to brew coffee - .................................... set.
  4. 10. .................................... bin is a way the waste can be disposed.
  5. 11. Designated .................................... bin is a way the waste can be disposed.
  6. 13. Use .................................... to level and compact coffee - The 3rd stage to making an espresso.
  7. 14. Exterior ................................... should be cleaned daily on an espresso machine.
  8. 18. Check steam .................................... - Equipment check for espresso machine at the start of the day.
  9. 20. .................................... of machine is clean. - Equipment check for espresso machine at the start of the day.
  10. 21. Group handles seals are clean and .................................... - Equipment check for espresso machine at the start of the day.
  11. 24. .................................... in setting up could occur if staff find spillages from previous day.
  12. 26. General .................................... bin is a way the waste can be disposed.
  13. 27. .................................... could occur if staff find spillages from previous day.
Down
  1. 1. Poor .................................... satisfaction could occur if staff find spillages from previous day.
  2. 2. Insert group handle into the group .................................... - The 4th stage to making an espresso.
  3. 3. Steam .................................... is clean - Equipment check for espresso machine at the start of the day.
  4. 4. A specialist piece of equipment to brew coffee - ....................................
  5. 6. A specialist piece of equipment to brew coffee - Individual ....................................
  6. 9. Possible reason coffee is overflowing from group head - Group head is overfilled, coffee not .................................... correctly.
  7. 12. .................................... head should be cleaned daily on an espresso machine.
  8. 15. Insert correct measurement into the group .................................... - The 2nd stage to making an espresso.
  9. 16. .................................... tray should be cleaned daily on an espresso machine.
  10. 17. Solution from the coffee overflowing - ...................................., check group head.
  11. 19. Place cup on .................................... - The 7th stage to making an espresso.
  12. 20. A specialist machine to brew coffee - ....................................
  13. 22. Process coffee beans to the correct .................................... - The 1st stage to making an espresso.
  14. 23. Breakages, spent tea leaves, spent coffee grounds, used serviettes - These are all types of ....................................
  15. 25. Select the .................................... programme - The 6th stage to making an espresso.
  16. 28. Place .................................... under group head - The 5th stage to making an espresso.
  17. 29. .................................... valves opened - Equipment check for espresso machine at the start of the day.