1
What is the correct proportion of coffee grounds to hot water for the traditional large phin recipe?
2
Which tool is specifically used for measuring and dispensing sugar syrup in the barista workflow?
3
For a 12oz Phin Đen Đá, which combination of coffee, sugar water, and ice is correct?
4
When preparing Phin sữa nóng (latte), which step order ensures the correct product?
5
What is the defined shelf‑life of fresh milk after opening its packaging?
6
Which temperature range is required for serving tea according to the standards?
7
In the Phindi Kem Sữa product, which action leads to rapid layer separation (loang nhanh các tầng)?
8
For the Phindi Choco size M, what is the correct amount of chocolate sauce?
9
Which of the following describes a non‑acceptable condition for serving a Phin Đen Đá to a customer?
10
What is the standard amount of condensed milk used for a ready‑to‑serve coffee‑milk mixture?
