4

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and the ones that need further study are in red

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When you have completed all the above topics, you can do the Course Ready Quiz.

 
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6 Course readiness certificate

Course readiness certificate

Congratulations!!

You are now course ready for the certificate of your choosing.

Present your 'Course Readiness' certificate to your trainer, as evidence of completion.

Research - Books

Use this Contents page to help you match the information in Column 1 to the correct chapters and pages in Column 2.

Column 1 Column 2
Boned Stuffed Leg of Lamb
Pistachio Icecream
Introduction
Vegetables
First Courses

Recording Telephone Messages - From a Supplier

Listen to the scenario and complete the message. Click on the correct answers.

Click the play button below to listen to the scenario. Video Platform Video Management Video Solutions Video Player
Sue
Sam
Steve
13/9
13/10
13/11
1pm
10pm
10am
Sam
Fred
Finn
03 9533 9592
03 9533 5929
09 9533 9533
Fred
Sam
Finn

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

This Evacuation Plan shows:
you are in room 208
you are on the 2nd floor
the locations of entrances
the locations of exits
the location of fire alarms

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
leave the building
activate the alarm
call the ambulance 000
call the Fire Department 000
stay in the building

Handling of Chemicals

Click on image to enlarge

Chemicals must be handled carefully to avoid injuries and damage. Labels on chemical bottles give directions for use and First Aid information. Safety Data Sheets (SDS) give information on possible hazards, First Aid, fire fighting, accidental release measures and PPE.

Drag and drop to complete the sentences.

1. The 'Dishmaid' label gives information on suitability, First Aid and
 
.
2. 'Dishmaid' is a general purpose
 
for hand
 
.
3. It is important to avoid contact with
 
when using 'Dishmaid'.
4. If 'Dishmaid' is swallowed,
 
.
5. For normal dishwashing, 'Dishmaid' needs to be diluted in ratio of
 
.
1 to 300
1 to 30
do not induce vomiting
dishwashing
do not drink water
ears
eyes
skin
detergent
dilution rates
chemicals

Improving Resource Efficiency

Click on TRUE or FALSE.
Accurate stock calculations are important to reduce food wastage.
True
False
Using environmentally friendly products improves resource efficiency.
True
False
Replacing bamboo products with plastic products helps with waste management.
True
False
Using biodegradable products assists in reducing food costs.
True
False
The 4 R's are: reduce, re-use, recycle and recover.
True
False

Work Plan

From the information on the Work Plan answer YES or NO.

Everyone starts work at 9 o'clock.
Yes
No
Everyone leaves work at 5 o'clock.
Yes
No
Lunch goes for 2 hours.
Yes
No
At 10 o'clock each team meets to form a plan.
Yes
No
Individuals work on tasks for 1 hour.
Yes
No
The day's progress is reviewed at 5 o'clock.
Yes
No

Emails

Bill Jackson of 'Catering Creations' sends an email to Mr John Williams who requested a quotation for a function on December 17. He sends a copy to the Functions Manager, Katrina Green.

Drag and drop from the Word Box to create the email.

 
 
 
 
 
 
 
John Williams
Katrina Williams
John Jackson
Katrina Green
Quotation: Function on 17 December
Quotation: Function on 17 November
16 November
Please contact me if further information is required.
Bill Jackson
I am pleased to offer you the attached quotation for your company's Christmas party on 17 December.
The catering price of $75.00 per person includes all food service requirements and wait staff.

Risk Assessment

Read the scenario. Assess the Level and Severity of Risk. Drag and drop the best answers to complete the form.

Chris has spilled a tray of icecream on the floor in his rush to get food out to the customers. He pushes some of it out of the way and keeps on working.

Date Identify hazard Level of risk
2 - 4
Severity of
risk 2 - 4
How to rectify hazard Who will
rectify
When by Review
               
29 April
Icecreams spilled on the floor. Someone could slip, hurt their head or back, or sprain a muscle.
4
3
Clean up immediately.
Chris
Immediately
29 April
2
All staff
Move shelf to safe area behind bar.

Cleaning a Meat Slicer

Drag and drop to show the correct procedure

Turn off
Unplug
Dismantle
removable
paper towel
Reassemble
Turn on
Plug in
clean water
1.
 
the meat slicer and set the blade to '0'.
2.
 
the slicer.
3.
 
equipment as shown by supervisor.
4. Wash all
 
parts and slicer with hot, soapy water.
5. Rinse all removable parts and machine with clean water.
6. Use sanitiser and
 
to do a final clean of slicer.
7.
 
the slicer.
8. Check all guards are in place.

Policies

Click on the best answer.

1. A complaint may be
answering for your own actions
a grievance against another worker
.
2. If someone yells at you at work it is called
harassment
discriminating language
.
3. EEO is about making sure that workplaces are
fair
unfair
to all people.
4. Employers have the responsibility of providing a
safe
friendly
workplace.
5. A functional workplace has employees who understand the
rights
rules
and responsibilities.

Temperature

Read the temperature on the thermometers and temperature gauges and choose the best answer.

Time

Write in the correct 24 hour times. One has been done for you.

4:15 pm : 9:30 am : 8:00 pm : 5:25 am : 12:10 pm : 6:45 am :

Timesheets

Complete the following timesheet.

Employee: Craig Week Ending: 25/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time 7:00am 7:00am am pm 8:00am 7:00am
Lunch 11:00-12:00 11:00-12:00 11:00-12:00 No break 11:30-12:30 No break
Finish Time 2:00pm 4:00pm 4:00pm 4:00pm pm am
Total hours for the day hours hours 7 hours 3 hours 8 hours 3.5 hours
Total hours for the week hours

Terminology

Match the word with its meaning. Click on the correct answer.

1. FIFO
a method where older stock is used before newer stock
counting of stock and the value calculated
2. danger zone
for food spoilage is between 5°C and 60°C
of water is reached at 100°C
3. analogue clock
has a clockface, 12 numbers and 2 hands
displays time in electronic numbers
4. quantity discrepancy
when goods received have been damaged or spoiled
amount received does not match amount ordered
5. decimal
number system based on number ten
number out of 100

Column Graphs

Click on image to enlarge

Drag and drop the correct answers to complete the sentences.

Waste
vertical
14L
10.2L
positive
Energy
Water
horizontal
diagonal
13.2L
3L
negative
The title of the graph is
 
Production.
The
 
axis shows the litres per guest per night.
In the first year the waste was
 
per guest per night.
Between Year Two and Year Three the waste reduced by
 
per guest per night.
The Crowne Plaza Melbourne had a
 
result over the three years.

Par Levels

The Bar Manager needs to order wine and other supplies. He checks the units on hand against the Par Level and calculates how many units to order.

Write in the correct answers.

Product Par Level Units on hand Units to order
Red Dog Shiraz140120
Black Dog Merlot9570
Pink Pussy Rose8029
White Cat Riesling6015
Soda Water (packs)357
500mL Orange Juice104
Fresh Lemons100

Stock Rotation

Drag and drop the stock into order according to stock rotation procedures.

Ratios

Write in the correct answers.

Mix 7 parts bleach with 4 parts water. Write the ratio. :
Dilute 1 part vinegar with 1 part water. Write the ratio. :
Mix 5 parts water with 6 parts chemical. Write the ratio. :
A chemical is diluted in the ratio of 1:20. For every 1L of chemical you need L of water.
Dilute 150mL sanitiser with 550mL water. How many mL are there in total? mL

Understanding Temperatures

Select the correct temperature and Food Safety Zone.

Food Labelling

Drag and drop the correct answers.

Scenario

On Monday 24th June, Steven, a new hospitality trainee, is preparing fillings for sandwiches to be made and presented for a conference morning tea at 10am. Steven needs to complete the preparation by 8:45am.

Each food item needs to be correctly labelled with the name of the food, when it was prepared and who prepared it.

food label

Food Safety Zones

Match the information in Column 1 to the correct answer in Column 2.

Column 1
Safe Zone occurs between
Boiling Point occurs at
Danger Zone occurs between
Reheating Zone is
Freezing Point occurs at
Column 2
A)75°C and above
B)100°C
C)5°C and 60°C
D)0°C
E)1°C and 4°C

Doubling

SRC
Cocktail: Martini
Portion: 8
Ingredients
Notes - double recipe
1 cup ice cubes
 
400mL vodka, chilled
 
100mL dry vermouth
 
8 green olives, rinsed
 

The 'Martini' SRC caters for 8 portions. Double the ingredients for the recipe.

2 cups ice cubes
800mL vodka, chilled
200mL dry vermouth
16 green olives, rinsed
4 green olives, rinsed
250mL dry vermouth
600mL vodka, chilled
3 cups ice cubes

Workflow

Match the following meanings with the words.

prioritise
time limits
cooperation
organisation
mise en place
to organise tasks in order of importance, with consideration to time available
specific time in which tasks must be completed
to work effectively as part of a team
to have equipment and ingredients ready before preparing a dish
the preparation needed for the dishes to be served

Weighing

4 weights maximum 3 weights maximum 3 weights maximum

Drag and drop the weights to match the measurement shown on the scales.

Portions

Drag and drop to complete the sentences.

amount
preparation
dockets
Portions
total
how many
service
1. When running a restaurant you need to prepare the right
 
of food for the expected customers.
2. Prior to service the chef will inform the kitchen staff of the
 
needed. During service the kitchen will receive orders via
 
.
3.
 
ordered will be taken off the
 
so that the wait staff know
 
portions are left to sell.
4. Letting the waiters know helps provide great
 
and not disappoint customers.

Portion Calculations

  16 People Half Unit
Eggs (55grams) 9 5 each
Castor Sugar 310 grams
Plain Flour 220 grams
Cocoa Powder 60 grams
Salted Butter 20 grams
Cream 250 mL
Black Cherries 200 grams
Masala 100 mL
Chocolate 250 grams

The Chocolate Gateaux SRC caters for 16 people.

Halve the ingredients. Write in your answers.

Measuring Liquids

Click on the correct answer.


How much oil is in the jug?
350mL
0.3L
450mL
0.5L

How much water is in the jug?
1.1L
1100mL
1.2L
12L
2500mL
=
2L
5L
25L
2.5L

Increments

Write the correct answer in the gap.

Question 1 100g, 200g, g, 400g
Question 2 Question 3
The measurements increase in increments of mL This dial increases in increments of °C

Docket Orders

Click on the best answer.

1. The order is for Table No
16
1
6
10
2. The order was taken by
Amber
Rebecca
Andrew
Angus
3. The order was taken at
8:13pm
8:30am
8:31pm
8:30pm
4. The order is for
4
10
6
8
customers.
5.
Chicken
Prawns
Caesar
Fish
was ordered by three customers for mains.