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

Click on image to enlarge

Use this Index page to help you match the information in Column 1 to the correct pages in Column 2.

Column 1 Column 2
Greek Salad
Coconut Pancakes
Custard Tart
Beef Stroganoff
Honey Chicken thighs

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. Exposure to chemicals can occur through
 
,inhalation, or swallowing.
2. The 'Spa Clean' SDS gives
 
on how to storethe product.
3. Containers must be
 
properly at all times.
4. A cool, dry, well
 
place is
 
forsafe storage.
5. 'Spa Clean' must not be kept near
 
and moisture.
touching
swallowing
information
informative
closed
open
ventilated
variety
unnecessary
essential
acids
acidity

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.

Jane is a kitchen hand. She is in charge of washing up and storing all kitchen items. She puts the kitchen utensils in one big drawer, including the knives.

Date Identify hazard Level of risk
2 - 4
Severity of
risk 2 - 4
How to rectify hazard Who will
rectify
When by Review
               
20 October
Knives in same drawer as other utensils. Could easily cut fingers.
4
2
Relocate knives to drawer on their own.
Jane
Within a week
27 October
3
Staff
John must point pot handles pot handles in the other direction.

Cleaning a Meat Slicer

Drag and drop to show the correct procedure

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

Policies

Click on the best answer.

1. A complaint may be
answering for your own actions
a grievance against another worker
.
2. If someone yells at you at work it is called
harassment
discriminating language
.
3. EEO is about making sure that workplaces are
fair
unfair
to all people.
4. Employers have the responsibility of providing a
safe
friendly
workplace.
5. A functional workplace has employees who understand the
rights
rules
and responsibilities.

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: Craig Week Ending: 25/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time 7:00am 7:00am am pm 8:00am 7:00am
Lunch 11:00-12:00 11:00-12:00 11:00-12:00 No break 11:30-12:30 No break
Finish Time 2:00pm 4:00pm 4:00pm 4:00pm pm am
Total hours for the day hours hours 7 hours 3 hours 8 hours 3.5 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.

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 3 parts chemical with 2 parts water. Write the ratio. :
Dilute 1 part vinegar with 1 part water. Write the ratio. :
Dilute 2 parts sanitiser with 7 parts water. Write the ratio. :
A chemical is diluted in the ratio of 1:100. For every 1mL of chemical you needmL of water.
Mix 15mL vinegar with 40mL water. How many mL are there altogether? mL

Making Coffee

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

Type of Coffee Ingredients Ratios
Flat White
Long Black
Cappuccino

Understanding Temperatures

Select the correct temperature and Food Safety Zone.

Multiple Orders

Write in the correct answers.

1. How many light beers have been ordered?
2. SW served Table .
3. Table 9 had customers.
4. What was the total number of drinks ordered from all tables?
5. How many nips of gin were required?

Food Labelling

Scenario

On Monday 24th June, Shane, a new hospitality trainee, is preparing fillings for sandwiches to be made and presented for a conference morning tea at 10am. Shane needs to complete the preparation by 9:45am.

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
 
 
 
 

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.

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?
250mL
0.2L
0.3L
150mL

How much water is in the jug?
11L
1.1L
1.2L
1200mL
6.5L
=
65mL
650mL
6500mL
65L

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
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.