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Operacións básicas de bar e cafetaría(OBBC)

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Operacións básicas de bar e cafetaría(OBBC)

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About this activity

Vocabulario relacionado co módulo de operacións básicas de bar e cafetería

Created by

Pedro Tomás Sestayo Riveiro
Pedro Tomás Sestayo Riveiro
Spain

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Operacións básicas de bar e cafetaría(OBBC)
 

Operacións básicas de bar e cafetaría(OBBC)Online version

Vocabulario relacionado co módulo de operacións básicas de bar e cafetería

by Pedro Tomás Sestayo Riveiro
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S

Comeza por A

Ingrediente esencial e maioritario na elaboración do café

Comeza por B

Persoa experta na preparación e presentación do café ou outras bebidas elaboradas con el.

Comeza por C

Parte interna da cafeteira que contén a auga a alta temperatura e xera presión

Comeza por D

Parte medida de aproximadamente 8 gr para a elaboración dun café.

Comeza por E

cafe

Comeza por F

Acción y efecto de realizar el documento necesario para el pago de una cuenta del cliente.

Comeza por G

Parte onde se situa a ducha da cafetera

Comeza por H

Dúas moléculas fan falla para ter auga

Comeza por I

ona de elaboración de whisky escocés, rodeado de auga.

Comeza por J

Medidor para líquidos con medida e media medida

Comeza por K

Con esta cantidade fanse 125 cafés calculando 8 gramos.

Comeza por L

Denominado tame´n ao café americano

Comeza por M

Acción de moler o café. Molienda.

Comeza por N

Acción seguinte logo de engadir o café no cazo.

Comeza por O

Medida aproximada de 3 centilitros

Comeza por P

Restos do café

Comeza por Q

O Cebreiro é un dos galegos con D.O.P.

Comeza por R

Familia botánica na que se clasifican as especies de Coffea Arábica e Canéphora o Robusta, ademais de outras moitas poco ou nada cultivadas.

Comeza por S

Brandy de Jerez cun envellecemento de entre seis meses e un año e un contido de compostos volátiles superior a 150 gramos por cada hectolitro de alcohol puro, é o máis xove e afroitado.

 
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