4

Start my learning topics

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

5

Check your course readiness

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

 
0%

Go to Course ready quiz

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 - Room Service

Listen to the telephone conversation and complete the Room Service Request Form. Click on the correct answers.

Click the play button below to listen to the phone conversation. Video Platform Video Management Video Solutions Video Player
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

Evacuation Plan

Click on image to enlarge

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

Evacuation Plan

Click on image to enlarge

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

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

Environmental Strategies

Click on TRUE or FALSE.
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

Work Roster

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

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.

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
               
15 July
Fire exit from kitchen blocked by stock. Staff cannot leave the building easily if there is a fire.
4
4
Clear exit so that staff can leave the kitchen easily.
Kitchen staff
Immediately
Ongoing checks
2
3
a month
Relocate knives to drawer on their own.

Hand Washing

Drag and drop to show the correct procedure

Wet
Apply
Scrub
20 seconds
10 seconds
Turn off
Dry
Turn on
Rub
Add
1.
 
your hands.
2.
 
soap and lather.
3.
 
for
 
.
4. Rinse for
 
.
5.
 
tap.
6.
 
your hands with paper towel.

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.

4:15 pm : 7:45 pm : 2:55 am : 10:00 pm : 12:20 am : 5:30 am :

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 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

Column Graphs

Click on image to enlarge

Drag and drop the correct answers to complete the sentences.

Customer Food Satisfaction
horizontal
33
10
popular
No. of customers
Customer Service Survey
vertical
22
40
5
unpopular
The title of the graph is
 
.
The
 
axis shows the customer responses.
The food was rated as excellent by
 
customers
Less than
 
customers rated the food as poor.
The graph shows that the restaurant was
 
.

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 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

Drag the correct labels to the thermometer.

Reheating Zone
Danger Zone
Safe Zone
Freezer Zone
Freezing Point
Boiling Point
 
 
 
 

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

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
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?
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 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
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.