4

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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 Bookings

Listen to the phone conversation and complete the booking form below.
Click the play button to listen to the phone conversation.
Booking Form
First Name
Last Name
Contact Number
Booking Date
Booking Time
Seating
Special Requirements
Number of Guests

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 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 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

Sam Neilson, owner of the Platypus Restaurant, is concerned that the kitchen and wait staff are having meals and snacks from the kitchen, and not paying for them. He wants to remind them that food eaten must be paid for in full at the end of each working week.

He sends a memo to all kitchen and wait staff.

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

Please remember that meals and snacks taken from the kitchen can be paid monthly.
Please remember that meals and snacks taken from the kitchen must be paid for in full at the end of each working week.
All kitchen and wait staff
Jack Benson
Sam Neilson
Meals after work
4/07/15
Meals and snacks
Kitchen staff
SN
NS
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.

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
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 is
an official record of grievance
using discriminating language
.
2. Discrimination is
a racial grievance
unfair treatment of another person based on race
.
3. WHS means
Workplace Health and Safety
Workplace Health and Security
.
4. When you are given duties they become your
rights
responsibilities
.
5. Safety clothing is called
Personal Protective Equipment
Personal Protection Suit
.

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: Amelia Week Ending: 23/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time am 7:00am 7:00am 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 4:00pm 5:00pm pm 6:00pm 4:00pm am
Total hours for the day 8 hours hours 7 hours 4 hours hours 4.5 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.

Par Levels

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

Write in the correct answers.

Product Par Level Units on hand Units to order
Blue Bird Chardonnay12090
Red Dog Shiraz6520
Soda Water (packs)5017
500mL Orange Juice4015
Fresh Lemons258
Fresh Limes103
Angostura Bitters1010

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
Danger Zone
Frozen Zone
Dry Storage
Reheat Zone
Safe Zone
Column 2
A)-18°C to -24°C
B)1°C to 4°C
C)5°C and 60°C
D)75°C and above
E)10°C to 15°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.

workflow
order
cooperate
prioritise
time limits
mise en place
1. A good
 
plan determines the
 
in which tasks are carried out to make the work flow.
2. Kitchen staff must
 
with co-workers and
 
tasks to complete within specified.
3.
 
. For example,
 
must be completed so that food service is not affected.

Weighing

2 weights maximum 3 weights maximum 3 weights maximum

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

Portions

Click on the correct answer.

NODES Restaurant has 20 portions of prawns, 15 portions of steaks and 9 portions of fish prepared. Customer orders total 8 prawn, 8 steak and 7 fish dishes.

This leaves
10
12
8
18
portions of prawns,
5
7
9
11
portions of steaks and
9
7
2
1
portions of fish.
1

Another order is taken for 8 prawn dishes, 7 steaks and 2 fish dishes.

The chef tells the wait staff that he has 4 portions of
prawns
steaks
fish
remaining.
2

Portion Calculations

Lunch is planned for 8 guests. Each guest will be served a meat, cheese and tomato sandwich, and a small glass of orange juice.

Write in the amounts you need to order.

Order form for ingredients: 8 pax
Item Per Person Total
Sliced Meat 80 grams grams
Cheese 1 slice slices
Tomato 3 slices slices
Bread 2 slices slices
Orange Juice 125 mL L

Measuring Liquids

Click on the correct answer.


How much oil is in the jug?
0.4L
450mL
0.5L
550mL

How much water is in the jug?
1.5L
15L
1600mL
1.6L
7500mL
=
750L
70L
75L
7.5L

Increments

Write the correct answer in the gap.

Question 1 25g, 50g, g, 100g
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
1
11
2
12
2. The order was taken by
Ronnie
Rebecca
Regina
Alex
3. The order was taken at
13:16
16:13
16:31
31:61
4. The order is for
3
9
4
2
customers
5. Two customers ordered
fish
steak
pudding
oysters
for their main.