Gosh, what a hectic week i had last week! Imagine, nine papers in a week!!! 3 on Monday, 1 on Wed, 2 on Thursday and 3 on Friday...
Sales & Marketing, Purchasing, English, French, Economics, Applied Sciences, Management, Law and Food & Beverage.
I totally flunked S&M, Purchasing and F&B... Imagine given questions like:
(i) Explain why people go to the bar (20 marks)
-how the heck do you write 20 marks worth for this question? Plus the notes weren't given to us!!! We only saw this once on the powerpoint!
(ii) What is: (16 marks)
a. Long Black
b. Cafe Latte
c. Cafe au lait
d. Cappucino
e. Cafe Macchiato
f. Vienna Coffee
g. White Coffee
*Wah seh! Mati kau kau oh!!! I never expected this to come out... totally unprepared... So fail la...
I was really worried for my applied sciences as it is a really theorethical subject, but ended up the question is a calculation question!!! A lot of my friends didn't expect it to come out, so had difficulty doing it... But i feel so grateful!!! Management was the same too... 'explain the theory created by Blake and Mouton'... Many did not study the CREATOR of the theory... i tembak.. luckily tembak correct... tee hee!
During the exam week, our batch had chance to become the commis for the term 6 candidates for their final exams... It was a good experience... getting to see how the exam is being conducted... so now we basically know what questions can be asked during the finals... and what we have to do during the finals. They have external examiners who are general managers/f&b directors from hotels... that's scary...
It was really stressful studying for the whole week... well, basically thanks to my addiction to the internet also la... I really had no mood to study, so I went to play the Yahoo games... Hehe! Pandai hor me?
Luckily, i lasted throughout this terrible week... I did not have enough sleep... Then, on Friday itself after i finish my test, i went home straight away and get ready to go Genting...
My Genting trip? To be continued...
1 comment:
(i) Explain why people go to the bar
~ bcoz for business purpose, entertain clients
~ chic place to be seen
~ enjoy the music & dance
~ drinks
~ pick up points
~ relax
a. Long Black
~freshly brewed coffee
b. Cafe Latte
~Espresso and steamed milk
c. Cafe au lait
~hot coffee served with an equal amount of hot or scalded milk.
1/2 cup Cafe Noir (recipe linked below) per serving
1/2 cup whole milk or cream per serving
Scald the milk: heat in the top of a double boiler over simmering water just until a thin film appears. Alternatively, scald milk in a microwave; the time will vary according to the microwave, but in my microwave, it takes about 40 seconds on high (for one serving); stop the microwave before the milk starts to foam.
Simultaneously, pour the hot Cafe Noir and scalded milk into a cup. Sweeten if desired.
d. Cappucino
~Espresso, steamed milk and foamed milk
e. Cafe Macchiato
~Espresso and foamed milk
f. Vienna Coffee
web:http://www.vienna.cc/ekaffeeh.htm
g. White Coffee
~This is generally a proprietary coffee that a few coffee shops have started to sell. The general consensus is that it is seriously under roasted coffee. The advertising hype that goes with it would agree with this assumption although the people selling this product will not say anything about how it is made. Because the beans are so hard a special grinder is required. Coffee loses caffeine by volume as it is roasted so it probably does have more caffeine by volume. By weight caffeine content actually goes up so the caffeine content by weight is probably lower.
In Australia a white coffee or a "flat white" can be any number of different espresso and milk of coffee and milk drinks.
In the US and UK you will from time to time hear coffee with milk or cream referred to as white coffee.
White coffee can also refer to a cup of instant with a dash of cold milk.
for more FAQ go to http://coffeefaq.com/site/node/96
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