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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
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:
you are in room 208
you are on the 2nd floor
the locations of entrances
the locations of exits
the location of fire alarms

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
leave the building
activate the alarm
call the ambulance 000
call the Fire Department 000
stay in the building

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. The 'Dishmaid' label gives information on suitability, First Aid and
 
.
2. 'Dishmaid' is a general purpose
 
for hand
 
.
3. It is important to avoid contact with
 
when using 'Dishmaid'.
4. If 'Dishmaid' is swallowed,
 
.
5. For normal dishwashing, 'Dishmaid' needs to be diluted in ratio of
 
.
1 to 300
1 to 30
do not induce vomiting
dishwashing
do not drink water
ears
eyes
skin
detergent
dilution rates
chemicals

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.

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. 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.

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.

Energy
horizontal
178.4L
82.5L
reduced
Waste
Water
vertical
diagonal
260.9L
267.29L
increased
The title of the graph is
 
Usage.
The
 
axis shows the years.
In the third year the energy used was
 
per guest per night.
Between Year Two and Year Three the energy usage decreased by
 
per guest per night.
Over three years The Crown Plaza Melbourne
 
the amount of energy used.

Par Levels

The Bar Manager needs to order wine. 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
Red Dog Merlot150120
Red Dog Shiraz7540
Black Dog Cabernet9038
Black Dog Merlot8055
Blue Bird Chardonnay359
White Cat Riesling100
Pink Pussy Rose108

Stock Rotation

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

Ratios

Write in the correct answers.

Mix 3 parts chemical with 2 parts water. Write the ratio. :
Dilute 1 part vinegar with 1 part water. Write the ratio. :
Dilute 2 parts sanitiser with 7 parts water. Write the ratio. :
A chemical is diluted in the ratio of 1:100. For every 1mL of chemical you needmL of water.
Mix 15mL vinegar with 40mL water. How many mL are there altogether? 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

3 weights maximum 4 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

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?
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
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.