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Start my learning topics

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

Administration
Communication
& Teamwork
Cookery & Catering
Food Safety Zones
Stock Control
Workplace Health
& Safety
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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

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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
Relish
Seafood Risotto
Index
Marinated chicken wings
Lemon Curd Tart

Recording Telephone Messages - From a Supplier

Listen to the scenario and complete the message.

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

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

This Evacuation Plan shows:
you are on the 2nd floor
the location of entrances
the location of fire extinguishers
you are in room 210
the locations of exits

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
take everyone to the smallest room
activate the alarm
remove everyone from danger
close all doors and windows
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. 'Amazing' is a
 
hard
 
.
2. The 'Amazing' label gives information on suitability, First Aid and
 
.
3. It is important to avoid contact with
 
when using 'Amazing'.
4. If 'Amazing' is swallowed,
 
.
5. For degreasing, 'Amazing' should be diluted in a ratio of
 
.
suitability
multi-purpose
directions
1 to 5
1 to 15
eyes
ears
nose
induce vomiting
do not induce vomiting
surface cleaner

Improving Resource Efficiency

Click on TRUE or FALSE.
Accurate stock calculations are important to reduce food wastage.
True
False
Using environmentally friendly products improves resource efficiency.
True
False
Replacing bamboo products with plastic products helps with waste management.
True
False
Using biodegradable products assists in reducing food costs.
True
False
The 4 R's are: reduce, re-use, recycle and recover.
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              
               
               
               

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.

Chris has spilled a tray of icecream on the floor in his rush to get food out to the customers. He pushes some of it out of the way and keeps on working.

Date Identify hazard Level of risk
2 - 4		 Severity of
risk 2 - 4		 How to rectify hazard Who will
rectify		 When by Review
               
29 April
Icecreams spilled on the floor. Someone could slip, hurt their head or back, or sprain a muscle.
4
3
Clean up immediately.
Chris
Immediately
29 April
2
All staff
Move shelf to safe area behind bar.

Hand Washing

Drag and drop to show the correct procedure

Wet your hands.
Apply soap.
Lather and scrub for 20 seconds.
Rinse for 10 seconds.
Turn off tap.
Dry your hands.
1.
 
2.
 
3.
 
4.
 
5.
 
6.
 

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 pm : 6:15 am : 1:50 am : 2:35 am : 12:45 pm : 7:00 pm :

Timesheets

Complete the following timesheet.

Employee: Mick Week Ending: 19/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time 7:00am 8:00am 7:00am pm am 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 4:00pm am
Total hours for the day hours hours 8 hours 3 hours 7 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.

Water
vertical
562.8L
218.3L
reduction
Waste
Energy
horizontal
diagonal
377L
595.3L
production
The title of the graph is
 
Usage.
The
 
axis shows the litres per guest per night.
In the second year
 
of water was used per guest per night.
Between Year One and Year Three the water usage decreased by
 
per guest per night.
The Crowne Plaza Melbourne had a
 
in the use of water over three years.

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 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

Drag and drop the correct answers.

Scenario

It is Tuesday 7th April. Morning tea has to be prepared for 50 people. The chef asks Chloe to prepare ham and tomato for sandwich fillings by 10:30am.

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

Drag and drop the correct answers.

1. The temperature danger zone lies between
 
2. Cold food should always be refrigerated at
 
3. Cooked food should be reheated to
 
or above.
4. The frozen food zone should be
 
5. The freezing point of water on a thermometer should read
 
6. The boiling point of water on a thermometer should read
 
5°C and 60°C
1°C to 4°C
75°C
-18°C to -24°C
0°C
100°C

Doubling

SRC
Cocktail: Mojito
Portion: 2
Ingredients
 Notes - double recipe
10 mint leaves
 
1/2 lime
 
2 tablespoons caster sugar
 
1 cup ice cubes
 
40mL white rum
 
100mL soda water
 

The SRC for 'Mojito' caters for 2 portions. Double the ingredients for the recipe.

20 mint leaves
1 lime
4 tablespoons caster sugar
2 cups ice cubes
80mL white rum
200mL soda water
2 limes
2 cups crushed ice
20mL white rum
5 mint leaves

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

1 weight maximum 2 weights maximum 4 weights maximum

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

Portions

Drag and drop to complete the sentences.

amount
portions
docket
prepare
count
how many
sell
1. A restaurant must have the right
 
of food for the customers.
2. The chef counts the prepared
 
before he starts and lets the wait staff know how much he has to sell.
3. The customers' requests come to the kitchen via a
 
or order.
4. The chef will
 
each order and then
 
the remaining portions.
5. The chef must let the wait staff know
 
portions are left so they know how many they can
 
.

Portion Calculations

You are planning a Taco dinner for 10 people. Each guest will be served a Taco and a glass of apple juice.

Write in the amounts you need to order.

Order form for ingredients: 10 pax
Item Per Person Total
Mince 90 grams grams
Shredded Cheese 25 grams grams
Tomato 2 slices slices
Taco 1
Apple Juice 150 mL mL

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 20g, 40g, g, 80g
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
8
5
3
4
2.
Carolyn
Carol
Carter
Cameron
 took the order.
3. The order was taken at
8am
18:00
08:00
8pm
4.
Two
Three
Four
Five
 people placed orders.
5. All of the customers ordered
the same
different
fish
trout
 entrees.