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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. fire grilled prawns comes with How many shrimp?
Arrowhead and Pierre
Re-fires and Remakes.
Eight
Warm - Pink Center

2. what kind of steak do we serve?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

3. All towels should be kept in?
Cheddar
2 bites
9 shrimp with one sidekick
Quat sanitizer bucket

4. end cut
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cut from end of prime rib - usually fully cooked -
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

5. what kind of past is served with the baked chicken pasta - with what kind of sauce
7oz. - 3oz. of mushrooms
6oz.
Penne - 3 cheese Alfredo
Top sirloin

6. For checking identification - What is the F.L.A.G. system?
.50
Cool center - red interior
F -Feel - L -Look - A -Ask - G -Give back
Arrowhead and Pierre

7. Rare
6oz.
Cool center - red interior
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
One minute - and four minutes

8. beverage and bread should be delivered within ___________ appetizers delivered within __________
Seasoned - seared - and slow roasted
Red
4 minutes - 10 minutes
Maximum of 3 plates

9. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
Eight
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
12-16oz.

10. what cheese comes on the bacon burger
Hot - Slightly pink center
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
2 - 6''
Cheddar

11. chicken avocado come with How many oz. of meat
6oz.
Hot - Slightly pink center
6oz.
F -Feel - L -Look - A -Ask - G -Give back

12. 3 seafood items for steak/seafood roundups
Flour - three
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Warm Center - Red throughout
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

13. Medium rare
Warm - Pink Center
Hot - Slightly pink center
Warm Center - Red throughout
One minute - and four minutes

14. How long should you wash your hands for?
20 seconds.
Top sirloin
9oz.-11oz. lobster - 1 1/2oz. butter
When a guest is underage - when a guest is visibly intoxicated

15. What is the choice method used for up selling
$2.09
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
The choice method is suggesting between two high end items
9 shrimp with one sidekick

16. #1 priority in the restaurant?
The suggestive nod is nodding your head up and down while suggesting an item
F -Feel - L -Look - A -Ask - G -Give back
Re-fires and Remakes.
Think drink - dinner menu - outsert

17. When is it against the law to serve alcohol?
6oz.
When a guest is underage - when a guest is visibly intoxicated
Warm Center - Red throughout
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

18. sampler plater includes...
As soon as possible - 2 minutes at most
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - Slightly pink center
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

19. fire grilled prawns comes with How many shrimp?
Eight
18 to 24 months
$2.09
Below 40 degrees

20. Ribeye
Filet mignon
It is longer than shoulder length
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
The choice method is suggesting between two high end items

21. #1 priority in the restaurant?
Re-fires and Remakes.
18 to 24 months
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Hot - Slightly pink center

22. When is it against the law to serve alcohol?
2 - 6''
When a guest is underage - when a guest is visibly intoxicated
.50
Cheddar

23. large lobster tail entree comes in what sizes? and how much melted butter
45 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
2 bites
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

24. What is the target turn time for lunch tables
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
A way to monitor guest behavior in order to withhold responsible alcohol services.
45 minutes

25. 6 entrees included in the high noon feast
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Looks under the age of 30

26. Blood Rare
Red through - very cool center
New york strip
Jack
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

27. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
Arrowhead and Pierre
7oz. - 3oz. of mushrooms
6oz.

28. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Above 140 degrees
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

29. What is the maximum plates a server is allowed to carry?
6oz.
Maximum of 3 plates
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
9oz.-11oz. lobster - 1 1/2oz. butter

30. When serving alcohol you must ID any person who...
Cooked to order - black on outside
45 minutes
Looks under the age of 30
9oz.-11oz. lobster - 1 1/2oz. butter

31. For checking identification - What is the F.L.A.G. system?
Above 140 degrees
12-16oz.
F -Feel - L -Look - A -Ask - G -Give back
Filet mignon

32. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Think drink - dinner menu - outsert
The suggestive nod is nodding your head up and down while suggesting an item
Hot - fully cooked throughout

33. end cut
Cut from end of prime rib - usually fully cooked -
18 to 24 months
Soda - lemonade - ice or hot tea - coffe and milk
The choice method is suggesting between two high end items

34. five steps of dinner guest service pace
The choice method is suggesting between two high end items
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Ribeye
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

35. you should do an entree check back within _________
2 bites
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.

36. you should do an entree check back within _________
Looks under the age of 30
2 bites
Looks under the age of 30
Below 40 degrees

37. broken glass is thrown in what color bucket?
Red
Looks under the age of 30
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.

38. soups and salads should be prepared within __________
Eight
New york strip
Flour - three
4 minutes

39. Rare
Cool center - red interior
Looks under the age of 30
Hot - Slightly pink center
6oz.

40. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Quat sanitizer bucket
Below 40 degrees

41. What is the maximum plates a server is allowed to carry?
All food must be stored 6 inches above ground level.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cheddar
Maximum of 3 plates

42. non alcoholic beverages
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Cut from end of prime rib - usually fully cooked -
Re-fires and Remakes.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

43. Medium well
4 minutes - 10 minutes
Hot - Slightly pink center
Re-fires and Remakes.
F -Feel - L -Look - A -Ask - G -Give back

44. chicken and filet cobb come with How many oz. of meat?
Arrowhead and Pierre
Flour - three
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.

45. What is the traffic light system?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
When a guest is underage - when a guest is visibly intoxicated
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
A way to monitor guest behavior in order to withhold responsible alcohol services.

46. three cheese garlic bread comes with How many oz. of meat
45 minutes
45 minutes
6oz.
4 minutes - 10 minutes

47. All steak are __________ cut daily by our chefs and grilled over _____________
2 bites
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hand - OPEN FLAME
9oz.-11oz. lobster - 1 1/2oz. butter

48. what are a few thing to prevent cross contaminating food?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
All food must be stored 6 inches above ground level.
$2.09

49. recommended steak for lean firm bold meaty flavor
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
It is longer than shoulder length
Top sirloin
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

50. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
6oz.
.50
All food must be stored 6 inches above ground level.