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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. non alcoholic beverages
$2.09
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
4 minutes
Arrowhead and Pierre

2. recommended steak for flavor/ well marbled
Ribeye
7oz. - 3oz. of mushrooms
4 minutes - 10 minutes
1) prepare yourself 2) prepare your area 3) prepare your information

3. What is the expeditors #1 priority?
Quat sanitizer bucket
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
HOT FOOD HOT!
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

4. Black Angus Cattle are matured from what ages?
2 - 6''
18 to 24 months
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Top sirloin

5. 3 steps to guest ready preparation
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
1) prepare yourself 2) prepare your area 3) prepare your information
Cooked to order - black on outside
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

6. all of our beef is aged at....
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Warm Center - Red throughout
Top sirloin
A minimum of 21 days

7. how much extra to add hot fudge to an ice cream dessert?
.50
4 minutes - 10 minutes
Hot - fully cooked throughout
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

8. philly comes with How many oz. of meat
The choice method is suggesting between two high end items
F -Feel - L -Look - A -Ask - G -Give back
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.

9. What is the maximum plates a server is allowed to carry?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Maximum of 3 plates
Hot - fully cooked throughout
F -Feel - L -Look - A -Ask - G -Give back

10. For checking identification - What is the F.L.A.G. system?
9 shrimp with one sidekick
One minute - and four minutes
.50
F -Feel - L -Look - A -Ask - G -Give back

11. Well
Below 40 degrees
6oz.
45 minutes
Hot - fully cooked throughout

12. Blood Rare
Red through - very cool center
HOT FOOD HOT!
Looks under the age of 30
Maximum of 3 plates

13. fire grilled prawns comes with How many shrimp?
As soon as possible - 2 minutes at most
Eight
Hot - Slightly pink center
Top sirloin

14. target dinner turn times
.50
60 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

15. five steps of dinner guest service pace
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Warm Center - Red throughout
Below 40 degrees
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

16. what kind of past is served with the baked chicken pasta - with what kind of sauce
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Penne - 3 cheese Alfredo
$2.09

17. 6 entrees included in the high noon feast
HOT FOOD HOT!
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Eight

18. two types of mineral waters we sell
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Arrowhead and Pierre
45 minutes
Orange juice - cranberry - pineapple - grapefruit - tomato

19. top sirloin
Hot - fully cooked throughout
F -Feel - L -Look - A -Ask - G -Give back
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

20. Blood Rare
Red
Red through - very cool center
$2.09
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

21. what kind of steak do we serve?
Red
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
As soon as possible - 2 minutes at most
60 minutes

22. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
18 to 24 months
4 minutes - 10 minutes

23. adding a sidekick cost an extra?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Above 140 degrees
$2.09
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

24. recommended steak for lean firm bold meaty flavor
18 to 24 months
Top sirloin
9oz.-11oz. lobster - 1 1/2oz. butter
Penne - 3 cheese Alfredo

25. How is hot tea prepared?
2 bites
Hot - fully cooked throughout
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
Cut from end of prime rib - usually fully cooked -

26. 2 sizes of the ribeye
9 shrimp with one sidekick
45 minutes
Hot - Slightly pink center
12-16oz.

27. you should do an entree check back within _________
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
2 - 6oz. chicken breast
6oz.
2 bites

28. what cheese come on the chicken avocado
$2.09
Below 40 degrees
Jack
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

29. top sirloin
9 shrimp with one sidekick
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Looks under the age of 30

30. recommended steak for lean - naturally tender
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Filet mignon
Above 140 degrees
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

31. How is hot tea prepared?
.50
As soon as possible - 2 minutes at most
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
Hand - OPEN FLAME

32. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Penne - 3 cheese Alfredo
One minute - and four minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

33. How long should you wash your hands for?
Hand - OPEN FLAME
Think drink - dinner menu - outsert
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
20 seconds.

34. your hair must be restrained when?
It is longer than shoulder length
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Re-fires and Remakes.

35. what are a few thing to prevent cross contaminating food?
Cool center - red interior
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
As soon as possible - 2 minutes at most

36. for coffee we serve _______ creamers on a ___________ plate.
Jack
2 - 6''
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

37. #1 priority in the restaurant?
Re-fires and Remakes.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
New york strip

38. How many shrimp are on the crispy shrimp entree - and How many sides are included
9oz.-11oz. lobster - 1 1/2oz. butter
9 shrimp with one sidekick
Penne - 3 cheese Alfredo
60 minutes

39. recommended steak for flavor/ well marbled
Soda - lemonade - ice or hot tea - coffe and milk
Below 40 degrees
Ribeye
2 - 6oz. chicken breast

40. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
.50
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Below 40 degrees

41. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Hand - OPEN FLAME
$2.09
6oz.

42. three cheese garlic bread comes with How many oz. of meat
6oz.
Arrowhead and Pierre
The suggestive nod is nodding your head up and down while suggesting an item
45 minutes

43. soups and salads should be prepared within __________
6oz.
4 minutes
Seasoned - seared - and slow roasted
It is longer than shoulder length

44. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Ribeye
9oz.-11oz. lobster - 1 1/2oz. butter
Soda - lemonade - ice or hot tea - coffe and milk

45. three cheese garlic bread comes with How many oz. of meat
F -Feel - L -Look - A -Ask - G -Give back
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

46. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Warm - Pink Center
2 - 6oz. chicken breast
It is longer than shoulder length

47. your hair must be restrained when?
Cut from end of prime rib - usually fully cooked -
6oz.
It is longer than shoulder length
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

48. Medium well
Red through - very cool center
Flour - three
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - Slightly pink center

49. target dinner turn times
Maximum of 3 plates
60 minutes
Arrowhead and Pierre
As soon as possible - 2 minutes at most

50. recommended steak for lean - naturally tender
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
HOT FOOD HOT!
Filet mignon
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz