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. What is the target turn time for lunch tables
45 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Top sirloin
Seasoned - seared - and slow roasted

2. At what temperature should hot food be kept?
Above 140 degrees
Hot - fully cooked throughout
When a guest is underage - when a guest is visibly intoxicated
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

3. soups and salads should be prepared within __________
Re-fires and Remakes.
Jack
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
4 minutes

4. How is hot tea prepared?
60 minutes
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
Above 140 degrees
New york strip

5. Well
Red through - very cool center
Seasoned - seared - and slow roasted
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hot - fully cooked throughout

6. high noon feast includes the beverages choices of...?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
2 bites
6oz.
Soda - lemonade - ice or hot tea - coffe and milk

7. high noon feast includes the beverages choices of...?
45 minutes
Hand - OPEN FLAME
A minimum of 21 days
Soda - lemonade - ice or hot tea - coffe and milk

8. What is the maximum plates a server is allowed to carry?
Red through - very cool center
Maximum of 3 plates
4 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

9. recommended steak for hearty and robust
2 bites
New york strip
A way to monitor guest behavior in order to withhold responsible alcohol services.
9 shrimp with one sidekick

10. sampler plater includes...
Soda - lemonade - ice or hot tea - coffe and milk
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
A way to monitor guest behavior in order to withhold responsible alcohol services.
Warm - Pink Center

11. guest should be greeted
Cheddar
Penne - 3 cheese Alfredo
As soon as possible - 2 minutes at most
4 minutes

12. build s garden salad in order
When a guest is underage - when a guest is visibly intoxicated
Cheddar
Think drink - dinner menu - outsert
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

13. All steak are __________ cut daily by our chefs and grilled over _____________
Looks under the age of 30
Looks under the age of 30
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hand - OPEN FLAME

14. new york strip
Below 40 degrees
Hot - Slightly pink center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

15. 5 juices we carry
Flour - three
Orange juice - cranberry - pineapple - grapefruit - tomato
Hot - Slightly pink center
HOT FOOD HOT!

16. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

17. broken glass is thrown in what color bucket?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
9 shrimp with one sidekick
A minimum of 21 days
Red

18. all of our beef is aged at....
A minimum of 21 days
45 minutes
Penne - 3 cheese Alfredo
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

19. adding a sidekick cost an extra?
Soda - lemonade - ice or hot tea - coffe and milk
$2.09
F -Feel - L -Look - A -Ask - G -Give back
Re-fires and Remakes.

20. filet mignon
F -Feel - L -Look - A -Ask - G -Give back
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm Center - Red throughout
9 shrimp with one sidekick

21. you should do an entree check back within _________
As soon as possible - 2 minutes at most
Filet mignon
2 bites
Cut from end of prime rib - usually fully cooked -

22. describe the filet mignon sandwich
Flour - three
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

23. beverage and bread should be delivered within ___________ appetizers delivered within __________
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
4 minutes - 10 minutes
.50
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

24. what cheese come on the chicken avocado
Jack
The choice method is suggesting between two high end items
9oz.-11oz. lobster - 1 1/2oz. butter
Warm - Pink Center

25. When is it against the law to serve alcohol?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
When a guest is underage - when a guest is visibly intoxicated

26. fire grilled prawns comes with How many shrimp?
Eight
The suggestive nod is nodding your head up and down while suggesting an item
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Think drink - dinner menu - outsert

27. What is the traffic light system?
Red
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cheddar
Cool center - red interior

28. Medium rare
Warm Center - Red throughout
Top sirloin
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Quat sanitizer bucket

29. guest should be greeted
Warm - Pink Center
One minute - and four minutes
As soon as possible - 2 minutes at most
6oz.

30. when food is dropped server should check back in __________ and ___________after the first check up
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
One minute - and four minutes
9 shrimp with one sidekick

31. fire grilled prawns comes with How many shrimp?
Quat sanitizer bucket
Eight
2 bites
A minimum of 21 days

32. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
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
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.

33. recommended steak for flavor/ well marbled
Ribeye
Quat sanitizer bucket
Re-fires and Remakes.
Warm Center - Red throughout

34. Well
Hot - fully cooked throughout
45 minutes
Cut from end of prime rib - usually fully cooked -
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

35. you should do an entree check back within _________
Red through - very cool center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 bites
Top sirloin

36. 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
A minimum of 21 days
Ribeye
It is longer than shoulder length

37. non alcoholic beverages
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Red through - very cool center
Ribeye

38. what kind of past is served with the baked chicken pasta - with what kind of sauce
Flour - three
4 minutes - 10 minutes
Penne - 3 cheese Alfredo
9 shrimp with one sidekick

39. Medium well
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Ribeye
Hot - Slightly pink center

40. List three steps in monitoring alcohol service using the 'traffic light system'
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Penne - 3 cheese Alfredo
Cool center - red interior
Filet mignon

41. Black Angus Cattle are matured from what ages?
7oz. - 3oz. of mushrooms
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
18 to 24 months
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

42. #1 priority in the restaurant?
Re-fires and Remakes.
F -Feel - L -Look - A -Ask - G -Give back
2 - 6oz. chicken breast
Filet mignon

43. What is the target turn time for lunch tables
45 minutes
Maximum of 3 plates
A minimum of 21 days
4 minutes - 10 minutes

44. five steps of dinner guest service pace
Cheddar
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

45. #1 priority in the restaurant?
The choice method is suggesting between two high end items
6oz.
Re-fires and Remakes.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

46. what kind of steak do we serve?
Penne - 3 cheese Alfredo
A minimum of 21 days
Ribeye
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

47. fire grilled chicken come in what size?
Looks under the age of 30
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.
2 - 6oz. chicken breast

48. How is hot tea prepared?
All food must be stored 6 inches above ground level.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
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. What is the suggestive nod method for up selling
9oz.-11oz. lobster - 1 1/2oz. butter
One minute - and four minutes
Cheddar
The suggestive nod is nodding your head up and down while suggesting an item

50. What is the expeditors #1 priority?
9 shrimp with one sidekick
HOT FOOD HOT!
9 shrimp with one sidekick
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands