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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 - 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:
you are on the ground floor
you are in room 214
the locations of the way out
the location of toilets
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
leave via the elevator
call the Fire Department 000
not use elevators
call the ambulance 000

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

Environmental Strategies

Click on TRUE or FALSE.
Businesses can be more energy efficient by maximising natural light.
True
False
Recycling reduces the amount of rubbish going into landfills.
True
False
Hotels that install water-saving shower heads are poor managers of water.
True
False
A sustainable business is one that reduces, re-uses, recycles and recovers.
True
False
Paper recycling bins will not reduce waste management.
True
False

Work Plan

From the information on the Work Plan answer TRUE or FALSE.

Work starts at 8 o'clock.
True
False
Everyone leaves work at 6 o'clock.
True
False
Lunch goes for 60 minutes.
True
False
Morning tea is at 11:00.
True
False
At 2 o'clock individuals work on tasks.
True
False
The day's progress is reviewed at 5:00.
True
False

Memos

Sam Neilson, owner of the Platypus Restaurant, is concerned that the kitchen and wait staff are having meals and snacks from the kitchen, and not paying for them. He wants to remind them that food eaten must be paid for in full at the end of each working week.

He sends a memo to all kitchen and wait staff.

Drag and drop from the Word Box to create the memo.

Please remember that meals and snacks taken from the kitchen can be paid monthly.
Please remember that meals and snacks taken from the kitchen must be paid for in full at the end of each working week.
All kitchen and wait staff
Jack Benson
Sam Neilson
Meals after work
4/07/15
Meals and snacks
Kitchen staff
SN
NS
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.

The glass shelf is in a location where it could easily be bumped. The glasses on the shelf could fall onto an employee and break.

Date Identify hazard Level of risk
2 - 4
Severity of
risk 2 - 4
How to rectify hazard Who will
rectify
When by Review
               
Nov 19
Glass shelf in hallway holding glasses. Could be bumped. Broken glasses could cause cuts.
4
3
Move shelf to safe area behind bar.
Manager
Within a week
Nov 26
2
Immediately
Clear exit so that staff can leave the kitchen easily.

Cleaning a Meat Slicer

Drag and drop to show the correct procedure

Turn off the meat slicer and set the blade to '0'.
Unplug the slicer.
Dismantle equipment as shown by supervisor.
Wash all removable parts and slicer with hot, soapy water.
Rinse all removable parts and machine with clean water.
Use sanitiser and paper towel to do a final clean of slicer.
Reassemble the slicer.
Check all guards are in place.
1.
 
2.
 
3.
 
4.
 
5.
 
6.
 
7.
 
8.
 

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: 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. 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 7 parts bleach with 4 parts water. Write the ratio. :
Dilute 1 part vinegar with 1 part water. Write the ratio. :
Mix 5 parts water with 6 parts chemical. Write the ratio. :
A chemical is diluted in the ratio of 1:20. For every 1L of chemical you need L of water.
Dilute 150mL sanitiser with 550mL 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
Long Black
Cappuccino
Café Latte

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

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

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

2 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.

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?
0.4L
450mL
0.5L
550mL

How much water is in the jug?
1.5L
15L
1600mL
1.6L
7500mL
=
750L
70L
75L
7.5L

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
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.