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Coffee and Tea Processing Level II May 2019, Version 2 Occupational Standard

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Coffee and Tea Processing Level II May 2019, Version 2 Occupational Standard Coffee and Tea Processing level II May 2019, Version 2 Occupational standard Module Title: - Performing basic sensory tests And Analysis in coffee and tea LG Code: IND CTP2 M10 LO (1-4) LG (35-38) TTLM Code: IND CTP2 TTLM 1020 V1 September 2020 Table of content Table of Contents LO 1: Interpret test requirements ................................................................................................... 1 Instruction sheet 1 ......................................................................................................................... 1 Information sheet 1 Reviewing Test Request ................................................................................... 3 Self-check 1 ............................................................................................................................. 11 Information sheet 2 Identifying hazards and enterprise controls .................................................. 13 Self-check 2: Written test ...................................................................................................... 16 Information sheet 3 : Identify types of typical test ....................................................................... 17 Self-check 3: Written test ....................................................................................................... 21 LG #36 LO2:operate and monitor the blending, roasting and grinding process ..................... 23 Instruction sheet 1 ..................................................................................................................... 23 Information sheet 1Recording and comparing sample description with specification ................... 27 Self-check 1 : Written test .......................................................... Error! Bookmark not defined. Information sheet 2 Recording discrepancies .................................... Error! Bookmark not defined. Self-check 2 : Written test ........................................................................................................ 31 Information sheet 3 : Preparing Sample ...................................................................................... 32 Self-check 3 : Written test ........................................................................................................ 35 Information sheet 4 : Preparing representative samples for whole bulk and blended tea ............. 36 Self-check 4 : Written test ........................................................................................................ 39 Information sheet 5 : Putting up the samples ............................................................................... 40 Self-check 5 : Written test ........................................................................................................ 41 Information sheet 6 : Marking the sample .................................................................................... 42 Self-check 6: Written test ......................................................................................................... 43 Information sheet 7: Using sample bag ...................................................................................... 44 Self-check 7: Written test ......................................................................................................... 45 Operation sheet: Procdure of coffee and tea sample preparation .............................................. 48 I B. Tea sample preparation .......................................................................................................... 50 Operation sheet: Teas Sample Evaluation Procedure ................................................................. 51 LAP TEST: Performance Test .................................................................................................. 52 `LG# 37: LO 3: Perform tests on samples .................................................................................... 53 Instruction sheet 1 ....................................................................................................................... 53 Information sheet 1: Identifying ,preparing sample and measuring standards .............................. 55 Self-check 1: Written test ......................................................................................................... 59 Information sheet 2: Conducting testing with enterprise procedures ............................................ 60 Self-check 3 ............................................................................................................................. 67 Information sheet 3: Recording Data ........................................................................................... 68 Self-check 4 ............................................................................................................................. 71 Information sheet 4: Perform calculations on data ....................................................................... 72 Self-check 5 ............................................................................................................................. 74 Information sheet 5: Identify and report typical results/ Out of specification ................................. 75 Self-check 6: Written test ......................................................................................................... 78 Information sheet 6: Shut down equipment .................................................................................. 79 Self-check 6: Written test ......................................................................................................... 80 Operation sheet 1 :Shut down Equipment ................................................................................... 81 LAP TEST: Performance Test .................................................................................................. 82 LO 4: Tea Quality parameters ...................................................................................................... 83 Instruction sheet .......................................................................................................................... 83 Information Sheet 1: Evaluating Tea Quality through Leaf Appearance ....................................... 85 Self-check 1 : Written test ........................................................................................................ 88 Information sheet 2: Making tea quality liquor and infusion .......................................................... 90 Information sheet 3: Commenting and advising the quality heading ............................................ 94 Self-check 3 ............................................................................................................................. 96 II III LG #35 LO 1: Interpret test requirements Instruction sheet 1 This learning guide is developed to provide you the necessary information regarding the following content coverage and topics: Reviewing test request Identifying hazards and enterprise controls Identifying types of typical tests This guide will also assist you to attain the learning outcomes stated in the cover page. Specifically, upon completion of this learning guide, you will be able to Determine Test request is reviewed Identify Hazards and enterprise controls Identify Typical tests Learning Instructions 1 Read the specific objectives of this Learning Guide. 2 Follow the instructions described below. 3 Read the information written in the “Information Sheets”. Try to understand what are being discussed. Ask your trainer for assistance if you have hard time understanding them. Accomplish the “Self- checks” which are placed following all information sheets. 4 Ask from your trainer the key to correction (key answers) or you can request your trainer to correct your work. (You are to get the key answer only after you finished answering the Self-checks). Federal TVET Version -2 Page 1 of 100 TVET program title- coffee and Agency tea processing Level -2 Author/Copyright Sep. 2020 5 If your performance is satisfactory proceed to the next learning guide. Federal TVET Version -2 Page 2 of 100 TVET program title- coffee and Agency tea processing Level -2 Author/Copyright Sep. 2020 Information sheet 1 Reviewing Test Request 1.1 Importance of coffee and tea test A natural products, coffee & tea are subject to differences in flavor depending on processing, grade, time from harvest, and in the case of coffee species and variety of plant. Manufacturing variations including processing, blending, roasting, grinding and packaging will affect the quality of the finished product. Coffee & tea are constantly changing in all its forms, from the farm to the cup. In order to maintain a consistent level of quality for sale (or for consumption), one needs to understand the nature and rate of these changes to make appropriate business decisions about the quality of product being served or sold. This can only be accomplished through regular scientific analysis. 1.1.1 Testing samples Different green coffee Different rolled tea bottled water Coffee to Water Ratio for Cupping 1.1.2 Equipments involve in sample tasting Grind For Cupping Roast For Cupping Cupping Spoons Cupping Tables Cupping, Vessel ,forks and knives, napkins, disposable water cup Thermometer Cupping Room Size Federal TVET Version -2 Page 3 of 100 TVET program title- coffee and Agency tea processing Level -2 Author/Copyright Sep. 2020 Figure 1: Reusable sample containers/tray 1.1.3 Test Request Review/
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