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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
Environmental Sustainability
Food & Beverage
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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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 Bookings

Listen to the phone conversation and complete the booking form below.
Click the play button to listen to the phone conversation.
Booking Form
First Name
Last Name
Contact Number
Booking Date
Booking Time
Seating
Special Requirements
Number of Guests

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. '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 YES or NO.

Everyone starts work at 9 o'clock.
Yes
No
Everyone leaves work at 5 o'clock.
Yes
No
Lunch goes for 2 hours.
Yes
No
At 10 o'clock each team meets to form a plan.
Yes
No
Individuals work on tasks for 1 hour.
Yes
No
The day's progress is reviewed at 5 o'clock.
Yes
No

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.

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.

Hand Washing

Drag and drop to show the correct procedure

Wet
apply
scrub
Rinse
Turn off
Dry
Turn on
Rub
Add
1.
 
your hands and
 
soap.
2. Lather and
 
your hands for 20 seconds.
3.
 
your hands for 10 seconds.
4.
 
the tap.
5.
 
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: Amelia Week Ending: 23/10/2015
  Monday Tuesday Wednesday Thursday Friday Saturday
Start Time am 7:00am 7:00am 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 4:00pm 5:00pm pm 6:00pm 4:00pm am
Total hours for the day 8 hours hours 7 hours 4 hours hours 4.5 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.

Energy
horizontal
178.4L
82.5L
reduced
Waste
Water
vertical
diagonal
260.9L
267.29L
increased
The title of the graph is
 
Usage.
The
 
axis shows the years.
In the third year the energy used was
 
per guest per night.
Between Year Two and Year Three the energy usage decreased by
 
per guest per night.
Over three years The Crown Plaza Melbourne
 
the amount of energy used.

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
Café Latte
Flat White
Long Black

Understanding Temperatures

Select the correct temperature and Food Safety Zone.

Multiple Orders

Write in the correct answers.

1. How many people ordered gin and tonic?
2. Table was served by LP.
3. Seven customers were at Table .
4. What was the total number of drinks ordered from Tables 8, 9 and 2?
5. A bottle of regular beer holds mL.

Food Labelling

Drag and drop the correct answers.

Scenario

On Tuesday 25th June, Sam, a new hospitality trainee, is preparing fillings for sandwiches to be made and presented for a conference morning tea at 10am. Sam 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

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

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

Match the following meanings with the words.

prioritise
time limits
cooperation
organisation
mise en place
to organise tasks in order of importance, with consideration to time available
specific time in which tasks must be completed
to work effectively as part of a team
to have equipment and ingredients ready before preparing a dish
the preparation needed for the dishes to be served

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 20 portions of prawns, 15 portions of steaks and 9 portions of fish prepared. Customer orders total 8 prawn, 8 steak and 7 fish dishes.

This leaves
10
12
8
18
portions of prawns,
5
7
9
11
portions of steaks and
9
7
2
1
portions of fish.
1

Another order is taken for 8 prawn dishes, 7 steaks and 2 fish dishes.

The chef tells the wait staff that he has 4 portions of
prawns
steaks
fish
remaining.
2

Portion Calculations

You are preparing lunch for 15 people. The allowance for each guest will be 2 slices of pizza, 3 sausage rolls, a meat sandwich, a bottle of water and a glass of juice.

Write in the amounts you need to order.

Order form for ingredients: 15 pax
Item Per Person Total
Pizza 2
Sausage Rolls 3
Bread 2 30
Sliced Meat 80g g
Bottled Water 1
Orange Juice 120mL 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 50g, 100g, g, 200g
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
12
2
1
21
2.
Angus
Amber
Alex
Anne
 took the order.
3. The order was taken at
9.30pm
9.30am
18:30
12:18
4. There were
1
2
3
4
 people at the table.
5. One customer ordered
well done
medium rare
rare
medium
 fillet mignon.