Unit Award Scheme
71517 CAFE COUNTER: FROTHING MILK FOR LATTES
In successfully completing this unit, the Learner will have | Evidence needed | |
|---|---|---|
demonstrated the ability to | ||
| 1 | fill a stainless steel jug with milk to the correct level and insert a thermometer | Summary sheet |
| 2 | purge the steam wand of an espresso machine | Summary sheet |
| 3 | place a jug under the steam wand ensuring the wand is in the centre of the milk | Summary sheet |
| 4 | turn on the steam wand to medium/high pressure, ensuring the wand stays below the surface of the milk | Summary sheet |
| 5 | angle the jug to create a whirlpool effect | Summary sheet |
| 6 | turn off the steam when the temperature is between 45 and 50 degrees (not to exceed 70 degrees) | Summary sheet |
| 7 | remove the jug and wipe the steam wand with a wet/damp cloth | Summary sheet |
| 8 | purge the steam wand | Summary sheet |
| 9 | tap the jug to get rid of excess air and swirl the milk, tamp again and repeat until the desired consistency | Summary sheet |
| 10 | pour the milk over an espresso using the spout | Summary sheet |
| 11 | describe at least two health and safety issues involved in frothing milk using a steam wand. | Summary sheet |
All outcomes recorded on an AQA Summary Sheet
Approved 29 January 2015Level - Level Two