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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. philly comes with How many oz. of meat
6oz.
60 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
4 minutes

2. how much extra to add hot fudge to an ice cream dessert?
Above 140 degrees
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
.50
Looks under the age of 30

3. three cheese garlic bread comes with How many oz. of meat
Top sirloin
4 minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.

4. five steps of dinner guest service pace
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Think drink - dinner menu - outsert
HOT FOOD HOT!
Filet mignon

5. how much extra to add hot fudge to an ice cream dessert?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Orange juice - cranberry - pineapple - grapefruit - tomato
.50
It is longer than shoulder length

6. 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
60 minutes
The suggestive nod is nodding your head up and down while suggesting an item
Top sirloin

7. When serving alcohol you must ID any person who...
Looks under the age of 30
20 seconds.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Arrowhead and Pierre

8. What is the target turn time for lunch tables
It is longer than shoulder length
9oz.-11oz. lobster - 1 1/2oz. butter
45 minutes
The suggestive nod is nodding your head up and down while suggesting an item

9. List three steps in monitoring alcohol service using the 'traffic light system'
4 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Jack

10. Blood Rare
1) prepare yourself 2) prepare your area 3) prepare your information
Red through - very cool center
HOT FOOD HOT!
2 bites

11. broken glass is thrown in what color bucket?
Think drink - dinner menu - outsert
Red
.50
Warm - Pink Center

12. what cheese comes on the bacon burger
Cooked to order - black on outside
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Cheddar
4 minutes

13. your hair must be restrained when?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Soda - lemonade - ice or hot tea - coffe and milk
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

14. new york strip
All food must be stored 6 inches above ground level.
The choice method is suggesting between two high end items
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
.50

15. How many shrimp are on the crispy shrimp entree - and How many sides are included
It is longer than shoulder length
9 shrimp with one sidekick
One minute - and four minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

16. When serving alcohol you must ID any person who...
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Looks under the age of 30
Re-fires and Remakes.
45 minutes

17. At what temperature should hot food be kept?
Re-fires and Remakes.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
New york strip
Above 140 degrees

18. build s garden salad in order
6oz.
Hand - OPEN FLAME
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

19. 6 entrees included in the high noon feast
4 minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

20. two types of mineral waters we sell
Top sirloin
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hot - fully cooked throughout
Arrowhead and Pierre

21. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
As soon as possible - 2 minutes at most
Warm Center - Red throughout
One minute - and four minutes

22. non alcoholic beverages
Arrowhead and Pierre
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Arrowhead and Pierre
6oz.

23. you should do an entree check back within _________
2 bites
6oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Top sirloin

24. five steps of dinner guest service pace
Arrowhead and Pierre
Looks under the age of 30
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

25. Ribeye
12-16oz.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Top sirloin
9 shrimp with one sidekick

26. what cheese come on the chicken avocado
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Jack
Maximum of 3 plates
All food must be stored 6 inches above ground level.

27. At what temperature should hot food be kept?
Hand - OPEN FLAME
Above 140 degrees
F -Feel - L -Look - A -Ask - G -Give back
Looks under the age of 30

28. #1 priority in the restaurant?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Re-fires and Remakes.

29. chicken and filet cobb come with How many oz. of meat?
Hand - OPEN FLAME
Ribeye
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.

30. three cheese garlic bread comes with How many oz. of meat
9 shrimp with one sidekick
The choice method is suggesting between two high end items
Orange juice - cranberry - pineapple - grapefruit - tomato
6oz.

31. 3 seafood items for steak/seafood roundups
20 seconds.
A way to monitor guest behavior in order to withhold responsible alcohol services.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

32. 2 sizes of the ribeye
.50
12-16oz.
60 minutes
The suggestive nod is nodding your head up and down while suggesting an item

33. How is hot tea prepared?
6oz.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Re-fires and Remakes.
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

34. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
The suggestive nod is nodding your head up and down while suggesting an item
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
45 minutes

35. At what temperature should cold food be kept?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
HOT FOOD HOT!
Below 40 degrees
60 minutes

36. soups and salads should be prepared within __________
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
4 minutes
The suggestive nod is nodding your head up and down while suggesting an item
9 shrimp with one sidekick

37. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
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 bites

38. 3 steps to guest ready preparation
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
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
Ribeye
1) prepare yourself 2) prepare your area 3) prepare your information

39. target dinner turn times
9oz.-11oz. lobster - 1 1/2oz. butter
60 minutes
Hand - OPEN FLAME
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

40. recommended steak for flavor/ well marbled
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
As soon as possible - 2 minutes at most
Eight
Ribeye

41. At minimum - how far can food be stored close to the ground?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
.50
4 minutes - 10 minutes
All food must be stored 6 inches above ground level.

42. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Re-fires and Remakes.
Cut from end of prime rib - usually fully cooked -
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

43. new york strip
4 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
6oz.
Ribeye

44. 3 seafood items for steak/seafood roundups
When a guest is underage - when a guest is visibly intoxicated
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.
Cooked to order - black on outside

45. fire grilled chicken come in what size?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
A minimum of 21 days
2 - 6oz. chicken breast
6oz.

46. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Re-fires and Remakes.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
7oz. - 3oz. of mushrooms
Ribeye

47. 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
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Warm Center - Red throughout

48. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Eight
60 minutes
Penne - 3 cheese Alfredo

49. chicken avocado come with How many oz. of meat
6oz.
2 - 6oz. chicken breast
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

50. describe the filet mignon sandwich
Quat sanitizer bucket
9 shrimp with one sidekick
Warm - Pink Center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions