Fliplets is an optional pre-VET resource for students to develop some basic Hospitality knowledge before introducing this online resource.
See fliplets.net.au
Topics in which you are strong are coloured blue
and the ones that need further study are in red
When you have completed all the above topics, you can do the Course Ready Quiz.
Congratulations!!
You are now course ready for the certificate of your choosing.
Present your 'Course Readiness' certificate to your trainer, as evidence of completion.
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 |
Listen to the telephone conversation and complete the Room Service Request Form. Click on the correct answers.
203 |
202 |
201 |
Freeman |
Whiteman |
Freedom |
extra pillow |
extra bath mat |
extra towel |
12/11/2015 10:15pm |
21/11/2015 10:25am |
21/11/2015 10:30am |
James |
John |
Jane |
Click on the three correct answers.
This Evacuation Plan shows: |
---|
the locations of the way out |
you are on the ground floor |
you are in room 214 |
the location of fire alarms |
the location of toilets |
Click on the three correct answers.
In case of fire you should: |
---|
remove everyone from danger |
not use elevators |
take everyone to the smallest room |
activate the alarm |
leave via the elevator |
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.
Businesses can be more energy efficient by maximising natural light. | True |
False |
---|---|---|
Recycling reduces the amount of rubbish going into landfills. | True |
False |
Hotels that install water-saving shower heads are poor managers of water. | True |
False |
A sustainable business is one that reduces, re-uses, recycles and recovers. | True |
False |
Paper recycling bins will not reduce waste management. | True |
False |
Name of Employee | Sunday | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
---|---|---|---|---|---|---|---|
Brad Johnson | |||||||
Matt Hopkins |
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.
Read the scenario. Assess the Level and Severity of Risk. Drag and drop the best answers to complete the form.
Sue works in a tiny kitchen in an old run down restaurant. There is only one exit from the kitchen and boxes of stock are piled high in the small hallway leading to this exit.
Date | Identify hazard | Level of risk 2 - 4 |
Severity of risk 2 - 4 |
How to rectify hazard | Who will rectify |
When by | Review |
---|---|---|---|---|---|---|---|
Drag and drop to show the correct procedure
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 | . |
---|
Read the temperature on the thermometers and temperature gauges and choose the best answer.
Write in the correct 24 hour times. One has been done for you.
4:15 pm : | 7:45 pm : | 2:55 am : | 10:00 pm : | 12:20 am : | 5:30 am : |
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 |
Match the word with its meaning. Click on the correct answer.
1. stock rotation | older stock is used before newer stock | quantity of goods kept on hand |
---|
2. temperature gauge | instrument that displays temperature in degrees | checks the accuracy of a measuring instrument |
---|
3. pm | indicates time period from midnight to midday | indicates time period from midday to midnight |
---|
4. quality discrepancy | when goods received have been damaged or spoiled | amount received does not match amount ordered |
---|
5. minority | larger part of a group | smaller part of a group |
---|
Drag and drop the correct answers to complete the sentences.
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 Chardonnay | 120 | 90 | |
Red Dog Shiraz | 65 | 20 | |
Soda Water (packs) | 50 | 17 | |
500mL Orange Juice | 40 | 15 | |
Fresh Lemons | 25 | 8 | |
Fresh Limes | 10 | 3 | |
Angostura Bitters | 10 | 10 |
Drag and drop the stock into order according to stock rotation procedures.
Write in the correct answers.
Select the correct temperature and Food Safety Zone.
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.
Drag the correct labels to the thermometer.
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.
Match the following meanings with the words.
2 weights maximum | 3 weights maximum | 3 weights maximum |
---|---|---|
Drag and drop the weights to match the measurement shown on the scales.
Drag and drop to complete the sentences.
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.
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
|
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 |
Click on the best answer.
1. The order is for Table No | 12 |
2 |
1 |
21 |
---|
2. | Angus |
Amber |
Alex |
Anne |
took the order. |
---|
3. The order was taken at | 9.30pm |
9.30am |
18:30 |
12:18 |
---|
4. There were | 1 |
2 |
3 |
4 |
people at the table. |
---|
5. One customer ordered | well done |
medium rare |
rare |
medium |
fillet mignon. |
---|