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

 
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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 Messages - Room Service

Listen to the telephone conversation and complete the Room Service Request Form.

Click the play button below to listen to the phone conversation. 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 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

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              
               
               
               

Customer Records

On October 2 Mr John Williams telephones 'Catering Creations' and requests a quotation for his company's Christmas party on December 17. He would like the party to be held at the Royal Hotel and he is expecting 50-60 guests. He would like a quotation by October 20. Bill Jackson fills out the Customer Record form.

Drag and drop from the Word Box to the customer record sheet. Fill in the customer record sheet correctly.

Christmas Party, 17th Dec
Royal Hotel
50-60 Guests
Reply Oct 20
Christmas Party, 20th Oct
Royal Hotel
50-60 guests
Reply 20th Oct
Bill Jackson
WILLIAMS, John
John White
41 Smith Street, YADONGA
johnwilliams@littlecreek.com.au
(08) 1234 5678
041 2345 678
Name
WILLIAMS, John
Address
41 Smith Street, YADONGA
Phone
(08) 1234 5678
Mobile
041 2345 678
Email
johnwilliams@littlecreek.com.au
Requirements/Notes
Christmas Party, 17th Dec
Royal Hotel
50-60 Guests
Reply Oct 20

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 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 am : 1:50 am : 5:00 pm : 12:15 am : 4:45 pm : 7:55 pm :

Timesheets

Complete the following timesheet.

Employee: Emma Week Ending: 17/10/2015
  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 11:30-12:30 No break 11:30-12:30 No break
Finish Time pm 4:00pm 3:00pm 5:00pm pm 11:30am
Total hours for the day 9 hours 8 hours 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 level
quantity of goods kept on hand
older stock is used before newer stock
2. thermometer
regulates temperature of a fridge
instrument for measuring temperature
3. boiling point
of water is reached at 100°C
of water is 0°C
4. pay period
number of days over which an employee gets paid
records the total hours and minutes worked during a pay period
5. total
to find the value of something using maths
result obtained from adding

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
 
.

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

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: Blackberry Heaven
Portion: 5
Ingredients
Notes - double recipe
200g blackberries
 
500mL lemonade
 
200mL vodka (chilled)
 
250mL chilled raspberry juice
 
1/2 cup crushed ice
 

The SRC for 'Blackberry Heaven' caters for 5 portions. Adjust the ingredients to cater for 10 portions.

400g blackberries
1L lemonade
400mL vodka (chilled)
500mL chilled raspberry juice
1 cup crushed ice
800mL lemonade
2 cups crushed ice
300g blackberries

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

Click on the correct answer.

NODES Restaurant has 15 portions of prawns and 15 portions of steaks prepared. Orders are taken for 8 prawn and 4 steak dishes.

The chef tells the wait staff that there are
6
7
8
9
portions of prawns and
8
9
10
11
portions of steak left.
1

Twelve portions of Lime Tart and 8 portions of Cheesecake are left. Wait staff take orders for 9 Lime Tart and 3 Cheesecake desserts.

The chef now has
3
4
5
6
portions of Lime Tart and
3
4
5
6
portions of Cheesecake.
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 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
Jo
John
Joe
Jon
3. The order was taken at
1:51pm
1:15am
5:15pm
1:15pm
4. The order is for
3
15
4
2
customers.
5. Two customers ordered
fish
eye fillet
suckling pig
oysters
for their main.