Test your basic knowledge |

Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. At what temperature should cold food be kept?
Below 40 degrees
.50
$2.09
F -Feel - L -Look - A -Ask - G -Give back

2. 3 seafood items for steak/seafood roundups
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
60 minutes
Ribeye

3. describe the filet mignon sandwich
Red through - very cool center
Flour - three
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

4. when food is dropped server should check back in __________ and ___________after the first check up
6oz.
6oz.
One minute - and four minutes
Cut from end of prime rib - usually fully cooked -

5. new york strip
20 seconds.
Soda - lemonade - ice or hot tea - coffe and milk
Cheddar
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

6. Medium rare
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Red through - very cool center
HOT FOOD HOT!
Warm Center - Red throughout

7. What is the choice method used for up selling
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
The choice method is suggesting between two high end items
Ribeye

8. At minimum - how far can food be stored close to the ground?
6oz.
All food must be stored 6 inches above ground level.
Above 140 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

9. All towels should be kept in?
Quat sanitizer bucket
6oz.
12-16oz.
Re-fires and Remakes.

10. fire grilled prawns comes with How many shrimp?
Quat sanitizer bucket
Looks under the age of 30
Eight
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

11. chicken and filet cobb come with How many oz. of meat?
6oz.
2 bites
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling

12. For checking identification - What is the F.L.A.G. system?
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
F -Feel - L -Look - A -Ask - G -Give back
Orange juice - cranberry - pineapple - grapefruit - tomato

13. recommended steak for lean - naturally tender
Ribeye
Filet mignon
Warm Center - Red throughout
Ribeye

14. all of our beef is aged at....
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
A minimum of 21 days
Think drink - dinner menu - outsert

15. Ribeye
Above 140 degrees
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
2 - 6oz. chicken breast
Jack

16. Black Angus Cattle are matured from what ages?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
18 to 24 months
20 seconds.
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling

17. what are a few thing to prevent cross contaminating food?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Filet mignon
Warm Center - Red throughout

18. How is hot tea prepared?
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
As soon as possible - 2 minutes at most
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cooked to order - black on outside

19. garnishes for potato soup in order
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Re-fires and Remakes.
A minimum of 21 days
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

20. 60 minute dinner pace in 5 steps are?
New york strip
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

21. broken glass is thrown in what color bucket?
$2.09
Red
1) prepare yourself 2) prepare your area 3) prepare your information
18 to 24 months

22. top sirloin
Penne - 3 cheese Alfredo
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Warm - Pink Center
2 - 6''

23. Well
20 seconds.
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - fully cooked throughout
Warm - Pink Center

24. you should do an entree check back within _________
20 seconds.
Hot - fully cooked throughout
2 bites
Cheddar

25. What is the traffic light system?
6oz.
Maximum of 3 plates
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - fully cooked throughout

26. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
A way to monitor guest behavior in order to withhold responsible alcohol services.

27. Blood Rare
The suggestive nod is nodding your head up and down while suggesting an item
Red through - very cool center
Looks under the age of 30
Flour - three

28. beverage and bread should be delivered within ___________ appetizers delivered within __________
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
HOT FOOD HOT!
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
4 minutes - 10 minutes

29. charred
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
4 minutes - 10 minutes
Cooked to order - black on outside

30. what cheese come on the chicken avocado
9 shrimp with one sidekick
9oz.-11oz. lobster - 1 1/2oz. butter
Eight
Jack

31. broken glass is thrown in what color bucket?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Red
6oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

32. recommended steak for lean firm bold meaty flavor
It is longer than shoulder length
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Top sirloin

33. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Top sirloin
7oz. - 3oz. of mushrooms
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

34. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
2 - 6''
2 - 6oz. chicken breast
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
7oz. - 3oz. of mushrooms

35. #1 priority in the restaurant?
18 to 24 months
9 shrimp with one sidekick
Re-fires and Remakes.
Cut from end of prime rib - usually fully cooked -

36. high noon feast includes the beverages choices of...?
Hot - Slightly pink center
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
9 shrimp with one sidekick
Soda - lemonade - ice or hot tea - coffe and milk

37. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
60 minutes
Eight

38. what kind of past is served with the baked chicken pasta - with what kind of sauce
Cool center - red interior
Penne - 3 cheese Alfredo
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

39. your hair must be restrained when?
Cooked to order - black on outside
It is longer than shoulder length
One minute - and four minutes
Red

40. sampler plater includes...
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Seasoned - seared - and slow roasted
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Eight

41. What is the suggestive nod method for up selling
9oz.-11oz. lobster - 1 1/2oz. butter
The suggestive nod is nodding your head up and down while suggesting an item
$2.09
Penne - 3 cheese Alfredo

42. what kind of steak do we serve?
Quat sanitizer bucket
Top sirloin
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Warm Center - Red throughout

43. 3 steps to guest ready preparation
All food must be stored 6 inches above ground level.
45 minutes
1) prepare yourself 2) prepare your area 3) prepare your information
$2.09

44. recommended steak for hearty and robust
45 minutes
A minimum of 21 days
A way to monitor guest behavior in order to withhold responsible alcohol services.
New york strip

45. What is the expeditors #1 priority?
HOT FOOD HOT!
60 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
45 minutes

46. Rare
Warm - Pink Center
Cool center - red interior
2 bites
All food must be stored 6 inches above ground level.

47. List three steps in monitoring alcohol service using the 'traffic light system'
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
Cheddar

48. At minimum - how far can food be stored close to the ground?
Cooked to order - black on outside
All food must be stored 6 inches above ground level.
7oz. - 3oz. of mushrooms
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling

49. large lobster tail entree comes in what sizes? and how much melted butter
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
9oz.-11oz. lobster - 1 1/2oz. butter
The suggestive nod is nodding your head up and down while suggesting an item
Ribeye

50. end cut
Cut from end of prime rib - usually fully cooked -
Red through - very cool center
4 minutes - 10 minutes
Jack