4

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Topics in which you are strong are coloured blue
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 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:
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. 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 TRUE or FALSE.
Reversing is the process of converting waste into something useable again.
True
False
Drink cans and glass are melted down and re-used for more cans and bottles.
True
False
Recycling begins in the workplace and requires systems to be in place.
True
False
Recycling bins are used for household waste.
True
False
Paper, cardboard and glass can be recycled.
True
False

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              
               
               
               

Emails

Jack Benson manages the front of house staff. He is concerned that staff are taking too many short breaks. He wants to remind them that paid morning and afternoon tea breaks are 10 minutes each, and lunch is strictly 60 minutes.

He sends an email to all front of house staff and a copy to Jill Benson.

Drag and drop from the Word box to create the email.

Jack Benson
Front of house staff
Jill Benson
Breaks - morning and afternoon tea, lunch
A reminder to all staff - morning/afternoon tea breaks are 10 minutes only; lunch is 60 minutes.
Meetings after work
Kitchen staff
Breaks during work hours
16/11/15
 
 
 
 
 

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

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 may be
an official grievance against the employer
your rights to a fair wage
.
2. Discrimination is the
unfair
fair
treatment of people based on race, gender, marital status, age, disability, religion, or sexual preference.
3. EEO means
Equal Employment Officer
Equal Employment Opportunity
.
4. Employees have the responsibility of following
solution
safety
procedures.
5. Rights may refer to
safe working conditions
unlawful actions
.

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: John Week Ending: 21/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time 7:00am am 8:00am pm 8:00am 8:00am
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 4:00pm pm 5:00pm pm 11:30am
Total hours for the day hours 8 hours 8 hours 4 hours 7 hours 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.

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.

Backorders

Nodes Hotel needs extra supplies. An order has been placed with JMS SUPPLY COMPANY. On delivery, the Stores Manager checks the number ordered against the number received, and calculates the backorder.

Write in the correct answers.

Product Number Ordered Number Received Backorder
Bath towels10065
Hand towels6045
Pillow cases5024
Single bed sheet sets3510
Single bed blankets159
Toasters106
Fridges1010

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 Friday 29th April. Preparation for morning tea needs to be completed by 10:15am. The chef asks Ada to prepare ham and cheese fillings for sandwiches.

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

Click on the correct answer.

Cold meats need to be refrigerated between 1°C and 4°C.
True
False
Water boils at 80°C.
True
False
Foods should be reheated to 75°C or more.
True
False
Flour and sugar should be stored below 2°C.
True
False
It is safe to eat meat which has been kept at 12°C for 2 hours.
True
False
Water freezes at 0°C.
True
False

Halving

SRC
Cocktail: Mojito
Portion: 4
Ingredients
Notes - half recipe
20 mint leaves
 
1 lime
 
4 tablespoons caster sugar
 
2 cups ice cubes
 
80mL white rum
 
200mL soda water
 

The SRC Mojito caters for 4 portions. Halve the ingredients for the recipe.

10 mint leaves
1/2 lime
2 tablespoons caster sugar
1 cup ice cubes
40mL white rum
100L soda water
40 mint leaves
160mL white rum
2 limes
1 cup crushed ice

Workflow

Drag and drop to complete the sentences.

shows a timeframe and order of the workflow
is to make effective and efficient use of time
Logical sequence
Cooperation
You are organised if you
1. A schedule is a plan that
 
.
2. Good time management
 
.
3.
 
is to approach tasks in thebest order.
4.
 
means to work effectivelyas part of a team.
5.
 
have the ingredients andequipment ready before you prepare a dish.

Weighing

3 weights maximum 3 weights maximum 2 weights maximum

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

Portions

Click on the correct answer.

The chef has prepared 12 portions of chicken, 20 portions of steaks and 6 portions of salmon. Customers order 5 chicken, 7 steak and 3 salmon dishes. The chef counts the remaining portions and tells the wait staff.

There are
7
5
3
2
portions of chicken,
3
13
17
7
portions of steak, and
6
0
1
3
portions of
salmon left.
1

The chef has 7 portions of Chocolate Gateaux left. He has forgotten to tell the wait staff and an order has been taken for 8. Should he:

cut one piece into 2 and have different sized servings?
cut all the pieces into 2 and charge the same amount?
tell the customers there are only 7 portions left and suggest something else?
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?
50mL
150mL
0.1L
0.5L

How much water is in the jug?
1.8L
1800mL
17L
1.7L
3.5L
=
350mL
3500mL
35mL
3.5mL

Increments

Write the correct answer in the gap.

Question 1 100g, 200g, g, 400g
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.