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Start my learning topics

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

Administration
Communication
& Teamwork
Cookery & Catering
Environmental Sustainability
Food Safety Zones
Stock Control
Workplace Health
& Safety
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

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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
Relish
Seafood Risotto
Index
Marinated chicken wings
Lemon Curd Tart

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 on the 2nd floor
the location of entrances
the location of fire extinguishers
you are in room 210
the locations of exits

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
take everyone to the smallest room
activate the alarm
remove everyone from danger
close all doors and windows
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 some
 
can affect health.
2. The 'Spa Clean' SDS gives
 
on what to do if the productis spilled.
3. The
 
should be covered with sand or soil.
4. When the spill has been
 
it needs to be swept up very carefully.
5. Finally, the spillage should be
 
in labelled drums ready for appropriate
 
.
chemicals
chemistry
information
informative
spillage
absorbent
absorbed
swept
sealed
disposal
diluted
drums

Environmental Issues

Drag and drop to complete the sentences.
sustainable
waste management
natural light
Recycling
re-used
efficient water usage
Resource use and efficiency
1. A
 
business is one that has changed the way it does business to reduce the impact on the environment byreducing waste, recycling, and reducing water use.
2. A good plan for
 
is one that decreases the amount of waste going into landfill and increases the amount of waste being recycled.
3. Hotels can be more energy efficient by using energy saving light globes and increasing the use of
 
.
4.
 
means to treat old products so that they can be
 
, for example, glass,plastics, aluminium and paper.
5. Hosing down late at night or early in the morning ensures more
 
.
6.
 
refers to being aware of the overuse of products, such as plastics, wood and paper.

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

Customer Records

On October 2 Mr John Williams telephones 'Catering Creations' and requests a quotation for his company's Christmas party on December 17. He would like the party to be held at the Royal Hotel and he is expecting 50-60 guests. He would like a quotation by October 20. Bill Jackson fills out the Customer Record form.

Drag and drop from the Word Box to the customer record sheet. Fill in the customer record sheet correctly.

Christmas Party, 17th Dec
Royal Hotel
50-60 Guests
Reply Oct 20
Christmas Party, 20th Oct
Royal Hotel
50-60 guests
Reply 20th Oct
Bill Jackson
WILLIAMS, John
John White
41 Smith Street, YADONGA
johnwilliams@littlecreek.com.au
(08) 1234 5678
041 2345 678
Name
WILLIAMS, John
Address
41 Smith Street, YADONGA
Phone
(08) 1234 5678
Mobile
041 2345 678
Email
johnwilliams@littlecreek.com.au
Requirements/Notes
Christmas Party, 17th Dec
Royal Hotel
50-60 Guests
Reply Oct 20

Risk Assessment

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

John works in a very busy kitchen. He often leaves the pot handles pointing over the edge of the stove. Staff often walk past the stove.

Date Identify hazard Level of risk
2 - 4		 Severity of
risk 2 - 4		 How to rectify hazard Who will
rectify		 When by Review
               
16 March
Pot handles pointing over edge of stove. Could be bumped and contents spilled, causing burns.
4
3
John must point pot handles pot handles in the other direction.
John
Immediately
Ongoing checks
2
All staff
Clean up immediately

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. 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.

3:30 am : 1:50 am : 5:00 pm : 12:15 am : 4:45 pm : 7:55 pm :

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. calibrate
to check the accuracy of a measuring instrument
instrument for measuring temperature
2. freezing point
of water is 0°C
of water is reached at 100°C
3. digital clock
has a clockface, 12 numbers and 2 hands
displays time in electronic numbers
4. calculate
to find the value of something using maths
result obtained from adding
5. stocktake
quantity of goods kept on hand
counting of stock and the value calculated

Column Graphs

Click on image to enlarge

Drag and drop the correct answers to complete the sentences.

Customer Service Survey
vertical
30
7
half
No. of customers
Customer Food Satisfaction
horizontal
diagonal
45
10
double
The title of the graph is
 
.
The
 
axis shows the number of customer responses.
Customer service was rated as good by
 
customers.
 
customers rated the service as unsatisfactory.
More than
 
the customers surveyed were pleased with the service.

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 1 part chemical with 1 part water. Write the ratio. :
Dilute 7 parts water with 3 parts detergent. Write the ratio. :
Mix 1 part bleach with 9 parts water. Write the ratio. :
A chemical is diluted in the ratio of 1:25. For every 1L of chemical you need L of water.
Dilute 350mL bleach with 500mL 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

It is Tuesday 7th April. Morning tea has to be prepared for 50 people. The chef asks Chloe to prepare ham and tomato for sandwich fillings by 10:30am.

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 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: Mojito
Portion: 2
Ingredients
 Notes - double recipe
10 mint leaves
 
1/2 lime
 
2 tablespoons caster sugar
 
1 cup ice cubes
 
40mL white rum
 
100mL soda water
 

The SRC for 'Mojito' caters for 2 portions. Double the ingredients for the recipe.

20 mint leaves
1 lime
4 tablespoons caster sugar
2 cups ice cubes
80mL white rum
200mL soda water
2 limes
2 cups crushed ice
20mL white rum
5 mint leaves

Workflow

Drag and drop the word to its meaning.

timeline
timeframe
mise en place
logical sequence
cooperation
1. shows the order of tasks and time needed to complete each task
 
2. the period of time over which something takes place
 
3. the preparation needed for the dishes to be served
 
4. to approach tasks in the best order
 
5. to work effectively as part of a team
 

Weighing

1 weight maximum 2 weights maximum 4 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 Double Unit
Eggs (55grams) 9 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.

Double 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 20g, 40g, g, 80g
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.