Starbucks Pastry, Beverage & Operations – Comprehensive Study Notes

General Warming, Packaging & Service Rules

• “Always Warm” queue:
  • All pastries flagged Always Warm must be heated before hand-off.
  • Acceptable containers after warming:
  • Clamshell
  • Warming bag
  • Savory wrap (if item is large / greasy)
• “Warm/Not Warm” queue:
  • Partner asks guest preference; if warmed, use Savory wrap + warming bag.
  • Plate + tissue possible for café consumption.
• Standard cut requirement
  • Items marked “Cut in half” must be sliced before plating/bagging.
• “Single Pastry Bag” = small kraft bag; add warming bag if product is hot.
• QUICK WARM = short heat cycle (doughnuts) to avoid glaze melt.

BAKERY – Core Line

• Cinnamon Danish
  ▸ Pairing: Iced Coffee Mocha
• Sticky Cinnamon Bun
  ▸ Pairing: Hot Brewed Coffee
• Croissant
  ▸ Pairing: Flat White
• Croque Monsieur
  ▸ Pairing: Iced Chai Tea Latte
• Cheesy Liège Puffle
  ▸ Pairing: Iced Caramel Macchiato

Breakfast Favourites

• French Toast
  ▸ Pairing: Iced Americano
  ▸ Condiments given automatically: Maple syrup, butter
• Belgian Waffle
  ▸ Pairing: Iced Americano
  ▸ Guest chooses drizzle(s): caramel / chocolate / strawberry
  ▸ Presentation NOTE: $5 \times 5$ cross-hatch + $2$ spirals
• Bagels – Everything or Sourdough
  ▸ Pairings: Caramel Macchiato, Flat White
  ▸ Condiments: strawberry jam, butter
  ▸ Upon request: cream cheese

LOCAL BAKERY – Filipino Pandesal & Ensaymada

• Corned Beef Pandesal — Iced White Chocolate Mocha
• Tuna Pandesal — Iced Caramel Macchiato
• Ensaymada — Iced Americano

SAVORY – Hot Pastry Line

• Sausage Roll — Cold Brew
• Flatbreads (Four-Cheese / Sausage & Bacon) — Nitro Vanilla Sweet-Cream Cold Brew

QUICK-WARM Pastries

• Doughnut (Chocolate / Glazed)
  ▸ Pairings: Iced Cappuccino, Cold-Foam Iced Espresso

Cookies, Bars & Loafs

• Dark Chocolate Macadamia Cookie — Iced Americano (Warm optional)
• Oat Fudge Bar w/ Sea Salt – Chocolate Butterscotch
• Double Chocolate Pecan Bar
• Chocolate Pistachio Dream Bar
  ▸ Common pairings: Raisin con Crema Espresso, Iced Americano, Mocha Frappuccino
• Banana Bread Loaf — Iced Caffè Latte

BREAKFAST SANDWICHES – Square Format (Always Warm)

• Spam Classic — Iced Caffè Latte
• Turkey Ham — Iced Pure Matcha & Espresso Fusion
• Spanish Chorizo — Iced Caffè Mocha
• Roasted Ham — Iced Caffè Latte

LUNCH SANDWICHES – Long Format (Always Warm)

• Roasted Chicken Pesto — Cold Brew
• Chicken BBQ — Iced Shaken Hibiscus Tea w/ Pomegranate Pearls
• Ham & Cheese Toastie — Iced Ruby Grapefruit & Honey Black Tea
• Salmon Dill w/ Egg — Iced Shaken Hibiscus Tea w/ Pomegranate Pearls
• Patty Melt — Dark Caramel Coffee Frappuccino

Pasta (kept in “Mama Ref”)

• Penne, Plant-Based Lasagna, Fusilli Baked Salmon
  ▸ Pairings: Iced Caffè Latte, Iced Americano

CAKES (Clamshell Service)

• Cookies & Cream Cheesecake — Cold-Foam Iced Espresso
• Salted Milk Chocolate Cake — Cold Brew
• Blueberry-Licious Cheesecake — Iced Americano
• New York Cheesecake — Iced Americano
• Chocolate Peanut-Butter Crunch Cheesecake

Pastry Case & Visual Merchandising (VMD)

• Case layout:
  • Left (RTD) – pastries needing maple & butter
  • Middle – refrigerated
  • Right – ambient
• Daily VMD rotations
  • $10\text{ AM}$–$12\text{ PM}$ : Savory → Breakfast → Sweets
  • $2\text{ PM}$ : Sweets → Savory → Breakfast
• Freshies tour (tissues check) at start of shift.
• Never remove covers from pre-packaged foods.
• If an item is absent from Food Station, locate at Drive-Thru (DT) freezer.

Water & Hospitality

• Self-serve station: mugs, ice, water beside hand-off counter.

Markout (Waste-tracking) RULE

• Memorize standard dates.
• Day-dot formula:
  $\text{Markout Date} = (\text{Shelf Life in days} - 1)$
  Time stamp: $11\text{ PM}$.

Receiving & Inventory – First-In-First-Out

• Temperature checks required on delivery: Non-dairy, milk, cake, breakfast & lunch items.
• Compare physical count vs delivery receipt; sign with partner #.
• Record temps in Delivery Log Notebook (stored under POS) then file paperwork in green folder under Management Office.
• FIFO principle: earliest date (“date closest to today”) is used first.
• Cooler nicknames
  • “Mama Ref” – Pasta, Cake, Flatbread, Pastries
  • “Papa Ref” – Sandwiches, Bagel, Condiments, Sweets

In-House Preparations

Whipped Cream (Vanilla Sweet Cream / Signature)

1. Empty canister; add whipping cream
2. Measure $350 \text{ mL}$ cream
3. Pump $6$ shots Vanilla syrup
4. Close, charge, shake ($15$ up + $15$ down)
5. Remove charger
6. Day-dot
7. Rest canister on its side in fridge

Frappuccino Roast

• Mix using “Basin”: $2 \text{ L}$ water + $2$ packs roast, whisk, cover, day-dot

Coffee of the Day (COD)

1. Retrieve basin
2. Insert filter
3. Add COD ground coffee
4. Brew via Band Brewer

Turnover / Closing

• Begin refill checks from Drive-Thru backward.
• Say goodbye (“OUT”) to every partner at end of shift.

Equipment Vocabulary

• Mastrena II — Primary espresso machine
• Mahlkönig grinder — Red bulk grinder near Food Station
• Band Brewer — Drip coffee machine for COD

SHELF LIFE REFERENCE

Coffee & Tea (opened unless noted)

• Brewed Coffee: $60$ min (must stay $\ge 71\,^{\circ}\text{C}$)
• Cold Brew concentrate OR diluted: $7$ days ref
• Iced Coffee: $8$ h ref / $4$ h amb
• Espresso shot: use immediately; pulled shots hold $\le 3$ sec for drinks, but batch espresso for recipes keeps $3$ days$^*$
• Frappuccino Roast: $48$ h unrefrigerated
• Matcha powder (ground): $7$ days amb
• Chai concentrate (opened): $5$ days ref / $24$ h amb
• Iced Tea filter bags: $3$ mo in airtight jar
• Iced Tea concentrate (Teavana): $12$ h amb
• Whole Bean (“Flavorlock”): $7$ days once opened
  ▸ Formula: Today + $6$ days

Condiment Shakers vs Bulk

• Cinnamon, Nutmeg: $7$ days in shaker / $5$ mo bulk
• Cocoa/Mocha powder: $7$ days shaker / $3$ mo bulk
• Vanilla powder: $7$ days shaker / $4$ mo bulk
• Sugar: $7$ days shaker / $6$ mo bulk (seal against moisture)

Milk & Alt Milk (opened)

• Dairy (milk/cream/half-half): $2$ days ref; $\le 30$ min out if $\le 5^{\circ}\text{C}$
• Rice whipping cream: $3$ days ref (in canister $24$ h max)
• Oat beverage: $5$ days ref
• Soy & Coconut: $7$ days ref

Sauces, Bases & Misc.

• Caramel / Dark Caramel: $14$ days amb
• Dark Mocha sauce: $7$ days amb
• Mocha sauce RTU: $24$ h amb
• Frappuccino bases (regular & light): $30$ days amb
• White Chocolate Mocha: $14$ days amb
• Strawberry sauce: $14$ days ref
• Pomegranate pearls: $8$ days amb
• Coffee Jelly: $2$ days ref
• Dark Mocha powder: $7$ days amb
• Lemonade & Vanilla Sweet Cream: $24$ h ref
• Signature Hot Chocolate mix (hydrated): $48$ h ref; 50:50 RTU mix: $16$ h ref
• Strawberry / Mango Dragonfruit beverage bases: $7$ days ref; dried inclusions $3$ days (wrap with cling overnight)

(* Store allows bulk espresso for iced shaker or bakery pairing recipes)

Study Checklist

• Memorize:
  • Mark-out dating rule and common shelf lives
  • Product ↔ Pairing beverages
  • Packaging codes (Clamshell, Savory-wrap, Warming-bag, Single-pastry bag)
  • Equipment names & locations
• Practice:
  • FIFO placement in Mama Ref & Papa Ref
  • Whipped cream & Frap Roast builds
  • VMD rotations and pastry-case zoning
• Recall all abbreviations for POS & cup marking (CBS & Bar)