4

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Topics in which you are strong are coloured blue
and the ones that need further study are in red

5

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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
Grilled barramundi
Introduction
Chilled tomato soup
Pavlova
Salads

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:
where you are
you are on the 3rd floor
the locations of exits
the location of amenities
the location of fire extinguishers

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
close all doors and windows
stay in the building
leave the building
activate the alarm
open all windows and doors

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. Exposure to chemicals can occur through
 
,inhalation, or swallowing.
2. The 'Spa Clean' SDS gives
 
on how to storethe product.
3. Containers must be
 
properly at all times.
4. A cool, dry, well
 
place is
 
forsafe storage.
5. 'Spa Clean' must not be kept near
 
and moisture.
touching
swallowing
information
informative
closed
open
ventilated
variety
unnecessary
essential
acids
acidity

Recycling

Click on the best answer.
1. Composting is
sending waste to landfill
nature's way of recycling
damaging the environment
2. Compostable knives and forks may be made of
plastic
metal
bamboo
3. The following goes into the compostable waste bin.
glass bottles and plastic containers
vegetable peelings and egg shells
metals cans and newspapers
4. Composting procedures are used by
some
no
all
restaurants.

Work Roster

Drag and Drop the following employees to show which days they work.
  • The Tour Manager works on Saturday, Sunday and Monday.
  • Matt Hopkins works on Thursday, Friday and Saturday.
  • Rebecca Wilson works on Sunday, Monday and Tuesday.
  • Gabby Samuels works on Friday, Saturday and Sunday.
  • Brad Johnson works on Tuesday, Wednesday and Thursday.
Rebecca Wilson
Brad Johnson
Matt Hopkins
Gabby Samuels
Tour Manager
Name of Employee Sunday Monday Tuesday Wednesday Thursday Friday Saturday
               
James Border              
               
Casual Employees              
               
               
               

Memos

Jill Benson, manager of the Royal Hotel, is concerned that the kitchen and bar staff are taking too many breaks during work hours. She wants to remind them that a paid morning tea break is limited to 15 minutes and lunch is strictly 1 hour.

She sends a memo to the kitchen and bar staff.

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

Please remember that lunch breaks are 2 hours only; morning tea is 15 minutes.
Please remember that lunch breaks are strictly 1 hour; morning tea is limited to 15 minutes.
All kitchen and bar staff
Jack Benson
Jill Benson
Kitchen staff
16/11/15
Breaks during work hours
Meetings after work
JB
BJ
To:
 
From:
 
Date:
 
Subject:
 
Message
 
(initials of sender)
 

Risk Assessment

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

Jane is a kitchen hand. She is in charge of washing up and storing all kitchen items. She puts the kitchen utensils in one big drawer, including the knives.

Date Identify hazard Level of risk
2 - 4
Severity of
risk 2 - 4
How to rectify hazard Who will
rectify
When by Review
               
20 October
Knives in same drawer as other utensils. Could easily cut fingers.
4
2
Relocate knives to drawer on their own.
Jane
Within a week
27 October
3
Staff
John must point pot handles pot handles in the other direction.

Cleaning a Meat Slicer

Drag and drop to show the correct procedure

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

Policies

Click on the best answer.

1. Harassment may also be called
bullying
friendship
.
2. If you call someone 'gay' you are
using discriminating language
being friendly
.
3. The policy designed to keep workers safe is known as
OHS
WHS
.
4. Responsibility means
being accountable for your own actions
being paid a fair wage
.
5.
EPE
PPE
equipment must be worn if you are handling chemicals.

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: Emma Week Ending: 17/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time 7:00am am 8:00am pm 8:00am 8:00am
Lunch 11:00-12:00 11:00-12:00 11:30-12:30 No break 11:30-12:30 No break
Finish Time pm 4:00pm 3:00pm 5:00pm pm 11:30am
Total hours for the day 9 hours 8 hours hours 4 hours 7 hours hours
Total hours for the week hours

Terminology

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

1. stock level
quantity of goods kept on hand
older stock is used before newer stock
2. thermometer
regulates temperature of a fridge
instrument for measuring temperature
3. boiling point
of water is reached at 100°C
of water is 0°C
4. pay period
number of days over which an employee gets paid
records the total hours and minutes worked during a pay period
5. total
to find the value of something using maths
result obtained from adding

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.

Backorders

Nodes Hotel needs extra supplies. An order has been placed with JMS SUPPLY COMPANY. On delivery, the Stores Manager checks the number ordered against the number received, and calculates the backorder.

Write in the correct answers.

Product Number Ordered Number Received Backorder
Bath towels10045
Bath mats3520
Pillow cases7028
QB sheet sets3015
QB Blankets157
Kettles1010
Fridges103

Stock Rotation

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

Ratios

Write in the correct answers.

Mix 5 parts water with 3 parts chemical. Write the ratio. :
Dilute 1 part vinegar with 2 parts water. Write the ratio. :
Dilute 1 part sanitiser with 1 part water. Write the ratio. :
A chemical is diluted in the ratio of 2:50. For every 2L of chemical you need L of water.
Mix 55mL vinegar with 300mL water. How many mL are there in total? mL

Understanding Temperatures

Select the correct temperature and Food Safety Zone.

Food Labelling

Scenario

On Monday 24th June, Shane, a new hospitality trainee, is preparing fillings for sandwiches to be made and presented for a conference morning tea at 10am. Shane needs to complete the preparation by 9:45am.

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

Halving

SRC
Cocktail: Blackberry Heaven
Portion: 10
Ingredients
Notes - half recipe
400g blackberries
 
1L lemonade
 
400mL vodka (chilled)
 
500mL raspberry juice
 
1 cup crushed ice
 

The SRC for 'Blackberry Heaven' caters for 10 portions. Adjust the ingredients to cater for 5 portions.

200g blackberries
500mL lemonade
200mL vodka (chilled)
250mL raspberry juice
1/2 cup crushed ice
1/4 cup ice cubes
300g blackberries
200mL vodka (room temp)
400mL lemonade
1L raspberry juice

Workflow

Drag and drop to complete the sentences.

shows a timeframe and order of the workflow
is to make effective and efficient use of time
Logical sequence
Cooperation
You are organised if you
1. A schedule is a plan that
 
.
2. Good time management
 
.
3.
 
is to approach tasks in thebest order.
4.
 
means to work effectivelyas part of a team.
5.
 
have the ingredients andequipment ready before you prepare a dish.

Weighing

2 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
portions
docket
prepare
count
how many
sell
1. A restaurant must have the right
 
of food for the customers.
2. The chef counts the prepared
 
before he starts and lets the wait staff know how much he has to sell.
3. The customers' requests come to the kitchen via a
 
or order.
4. The chef will
 
each order and then
 
the remaining portions.
5. The chef must let the wait staff know
 
portions are left so they know how many they can
 
.

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?
250mL
0.2L
0.3L
150mL

How much water is in the jug?
11L
1.1L
1.2L
1200mL
6.5L
=
65mL
650mL
6500mL
65L

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
8
5
3
4
2.
Carolyn
Carol
Carter
Cameron
took the order.
3. The order was taken at
8am
18:00
08:00
8pm
4.
Two
Three
Four
Five
people placed orders.
5. All of the customers ordered
the same
different
fish
trout
entrees.