4

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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

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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 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:
where you are
you are on the 3rd floor
the locations of exits
the location of amenities
the location of fire extinguishers

Evacuation Plan

Click on image to enlarge

Click on the three correct answers.

In case of fire you should:
close all doors and windows
stay in the building
leave the building
activate the alarm
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. 'Kleenshine' is a
 
polish for vinyl
 
.
2. The 'Kleenshine' label gives information on dilution rates, First Aid and
 
.
3. It is important to avoid prolonged contact with
 
when using 'Kleenshine'.
4. If inhalation of 'Kleenshine' occurs,
 
.
5. 'Kleenshine' should be diluted in a ratio of
 
.
1:400
1:40
cleaner
eyes
ears
skin
move into the fresh air
induce vomiting
dilution rates
safety
floors

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.
  • Gabby Samuels works on Saturday, Sunday and Monday.
  • Brad Johnson works on Monday, Tuesday and Wednesday.
  • James Border works on Friday, Saturday and Sunday.
  • The Tour Manager works in the middle of the week.
  • Casual employees work the other shifts as needed.
Brad Johnson
Tour Manager
Casual Employees
James Border
Gabby Samuels
Name of Employee Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Matt Hopkins              
               
               
Rebecca Wilson              
               
               
               

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 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 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 : 9:30 am : 8:00 pm : 5:25 am : 12:10 pm : 6:45 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. FIFO
a method where older stock is used before newer stock
counting of stock and the value calculated
2. danger zone
for food spoilage is between 5°C and 60°C
of water is reached at 100°C
3. analogue clock
has a clockface, 12 numbers and 2 hands
displays time in electronic numbers
4. quantity discrepancy
when goods received have been damaged or spoiled
amount received does not match amount ordered
5. decimal
number system based on number ten
number out of 100

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. 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 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

Making Coffee

Use the table to find the ingredients and work out the ratios.

Type of Coffee Ingredients Ratios
Cappuccino
Café Latte
Flat White

Understanding Temperatures

Select the correct temperature and Food Safety Zone.

Multiple Orders

Write in the correct answers.

1. How many people ordered bourbon and coke?
2. JF served Table .
3. Table 8 had customers.
4. What was the total number of drinks ordered from Tables 4, 8 and 2?
5. How many beers were ordered altogether?

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

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.

Time management
timeframe
workflow plan
tasks
logical sequence
Mise en place
1.
 
is the effective and efficient use of time.
2. It is important to organise tasks within a
 
.
3. This can be done through a
 
.
4. In a commercial kitchen
 
must be completed in a
 
so that food service is not affected.
 
is an important part of time management.

Weighing

4 weights maximum 3 weights maximum 3 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

  16 People Half Unit
Eggs (55grams) 9 5 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.

Halve the ingredients. Write in your answers.

Measuring Liquids

Click on the correct answer.


How much oil is in the jug?
350mL
0.3L
450mL
0.5L

How much water is in the jug?
1.1L
1100mL
1.2L
12L
2500mL
=
2L
5L
25L
2.5L

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 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.