Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Coffee Shop Employee Handbook
Transcript of Coffee Shop Employee Handbook
Double Chocolate Chip Frappuccino
1. Mocha Frappe
2. Double Chocolate Chip Frappuccino
3. Caramel Frappuccino
2 cups ice
1 cup strong brewed coffee, cooled
1 cup low-fat milk
1/3 cup caramel sauce
3 tablespoons white sugar
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth to make it a homogeneous. Pour drink into two 16-ounce glasses.
For the coffee ice:
3 tablespoons sugar
2 cups warm strong coffee
For the chocolate syrup:
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract
For the frappes:
1 cup reduced-fat milk
Make the coffee ice: Stir the sugar, which is a compound, into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.
Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, just at mealting point, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup. This goes from a homogeneous to a heterogeneous.
A physical change of the double chocolate chip frappe is blending the sugar.
A chemical change is blending the vanilla extract and chocolate chips.
1 cup of milk
2 teaspoons of sugar
1/3 cup of chocolate chips
3 teaspoons chocolate syrup
2 cups of ice
1/8 teaspoon of vanilla extract
Put all ingredients in the blender and blend until it becomes a Homogeneous. Finish drink off by adding whipped cream and syrup on top to make it a Heterogeneous.
By: Athena Vereen & Will Vereen
Coffee Shop Employee Handbook
Blending the ice
Blending all the ingredients together
Putting the chemical and physical change together, it makes the beverage from a solid and liquid to making it all of a liquid.
Coffee, Chocolate Syrup,Honey, Vanilla Extract
When the mixture and pure substances are mixed together, it creates a Mocha Frappe.
When it changes to a different element.
When it changes form and not a different element.
Physical and Chemical properties
All of our coffees consist of heterogeneous mixtures.
A mixture of the caramel frappe is blending the milk and coffee.