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 kind of steak do we serve?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Think drink - dinner menu - outsert
Arrowhead and Pierre

2. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cool center - red interior
All food must be stored 6 inches above ground level.
As soon as possible - 2 minutes at most

3. At minimum - how far can food be stored close to the ground?
2 - 6''
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hand - OPEN FLAME
All food must be stored 6 inches above ground level.

4. How long should you wash your hands for?
20 seconds.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hand - OPEN FLAME
$2.09

5. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cooked to order - black on outside
Red
Red through - very cool center

6. how much extra to add hot fudge to an ice cream dessert?
Flour - three
.50
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
HOT FOOD HOT!

7. you should do an entree check back within _________
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
2 bites
45 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

8. When serving alcohol you must ID any person who...
Above 140 degrees
4 minutes
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Looks under the age of 30

9. 3 seafood items for steak/seafood roundups
A minimum of 21 days
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Ribeye

10. what cheese come on the chicken avocado
4 minutes - 10 minutes
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.
Jack

11. build s garden salad in order
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Orange juice - cranberry - pineapple - grapefruit - tomato

12. How is hot tea prepared?
20 seconds.
HOT FOOD HOT!
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
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

13. Rare
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
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
Hot - fully cooked throughout
Cool center - red interior

14. how much extra to add hot fudge to an ice cream dessert?
Cool center - red interior
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
.50
Looks under the age of 30

15. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
A minimum of 21 days
Hot - Slightly pink center
Cheddar

16. what cheese comes on the bacon burger
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
45 minutes
Cheddar
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

17. target dinner turn times
60 minutes
1) prepare yourself 2) prepare your area 3) prepare your information
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

18. new york strip
12-16oz.
Cheddar
4 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

19. philly comes with How many oz. of meat
2 - 6''
Cooked to order - black on outside
New york strip
6oz.

20. Medium
Warm - Pink Center
It is longer than shoulder length
.50
Soda - lemonade - ice or hot tea - coffe and milk

21. Well
Think drink - dinner menu - outsert
Cheddar
Hot - fully cooked throughout
7oz. - 3oz. of mushrooms

22. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
All food must be stored 6 inches above ground level.
Hot - Slightly pink center
2 - 6''

23. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
6oz.
20 seconds.
Penne - 3 cheese Alfredo

24. all of our beef is aged at....
Red
Hot - fully cooked throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
A minimum of 21 days

25. describe the filet mignon sandwich
9 shrimp with one sidekick
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheddar
Red

26. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
2 - 6oz. chicken breast
A minimum of 21 days

27. soups and salads should be prepared within __________
Eight
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
4 minutes
Red

28. what kind of steak do we serve?
60 minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - Slightly pink center

29. All towels should be kept in?
Quat sanitizer bucket
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red
Seasoned - seared - and slow roasted

30. fire grilled prawns comes with How many shrimp?
Jack
Eight
F -Feel - L -Look - A -Ask - G -Give back
Cooked to order - black on outside

31. philly comes with How many oz. of meat
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Flour - three
Hot - fully cooked throughout
6oz.

32. large lobster tail entree comes in what sizes? and how much melted butter
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
One minute - and four minutes
9oz.-11oz. lobster - 1 1/2oz. butter
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

33. 60 minute dinner pace in 5 steps are?
Cheddar
Looks under the age of 30
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.

34. 60 minute dinner pace in 5 steps are?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Above 140 degrees
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days

35. new york strip
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
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Flour - three

36. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
The suggestive nod is nodding your head up and down while suggesting an item
Top sirloin
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

37. What is the maximum plates a server is allowed to carry?
Top sirloin
Maximum of 3 plates
Jack
Soda - lemonade - ice or hot tea - coffe and milk

38. What is the suggestive nod method for up selling
2 bites
F -Feel - L -Look - A -Ask - G -Give back
Cheddar
The suggestive nod is nodding your head up and down while suggesting an item

39. broken glass is thrown in what color bucket?
Red
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

40. you should do an entree check back within _________
Below 40 degrees
2 bites
Filet mignon
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

41. 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
Quat sanitizer bucket
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Filet mignon

42. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
.50
9 shrimp with one sidekick
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

43. For checking identification - What is the F.L.A.G. system?
Re-fires and Remakes.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
F -Feel - L -Look - A -Ask - G -Give back
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

44. At what temperature should hot food be kept?
Red
Above 140 degrees
4 minutes - 10 minutes
F -Feel - L -Look - A -Ask - G -Give back

45. How is our signature prime rib prepared?
12-16oz.
Seasoned - seared - and slow roasted
4 minutes - 10 minutes
45 minutes

46. for coffee we serve _______ creamers on a ___________ plate.
Penne - 3 cheese Alfredo
Quat sanitizer bucket
2 - 6''
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

47. 6 entrees included in the high noon feast
Cool center - red interior
Cut from end of prime rib - usually fully cooked -
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

48. All towels should be kept in?
Quat sanitizer bucket
6oz.
Jack
.50

49. what cheese come on the chicken avocado
Jack
Warm Center - Red throughout
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

50. two types of mineral waters we sell
Hot - Slightly pink center
A minimum of 21 days
Arrowhead and Pierre
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Restaurant General Training

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests