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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. three cheese garlic bread comes with How many oz. of meat
6oz.
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
F -Feel - L -Look - A -Ask - G -Give back

2. chicken avocado come with How many oz. of meat
6oz.
60 minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.
Below 40 degrees

3. At what temperature should hot food be kept?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Warm - Pink Center
Above 140 degrees

4. philly comes with How many oz. of meat
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
4 minutes
6oz.

5. describe the filet mignon sandwich
Quat sanitizer bucket
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Maximum of 3 plates
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

6. chicken avocado come with How many oz. of meat
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
9oz.-11oz. lobster - 1 1/2oz. butter
When a guest is underage - when a guest is visibly intoxicated
6oz.

7. top sirloin
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
The suggestive nod is nodding your head up and down while suggesting an item
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Eight

8. guest should be greeted
Cool center - red interior
As soon as possible - 2 minutes at most
It is longer than shoulder length
Red through - very cool center

9. five steps of dinner guest service pace
Red through - very cool center
Cheddar
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

10. recommended steak for hearty and robust
New york strip
Arrowhead and Pierre
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cheddar

11. soups and salads should be prepared within __________
4 minutes
Soda - lemonade - ice or hot tea - coffe and milk
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
When a guest is underage - when a guest is visibly intoxicated

12. At what temperature should hot food be kept?
It is longer than shoulder length
Above 140 degrees
Below 40 degrees
60 minutes

13. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Think drink - dinner menu - outsert
Looks under the age of 30
Looks under the age of 30

14. 5 juices we carry
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Quat sanitizer bucket
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Orange juice - cranberry - pineapple - grapefruit - tomato

15. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
2 - 6oz. chicken breast
Hand - OPEN FLAME
$2.09

16. chicken and filet cobb come with How many oz. of meat?
6oz.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
4 minutes
The suggestive nod is nodding your head up and down while suggesting an item

17. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Top sirloin
Hand - OPEN FLAME
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

18. charred
Below 40 degrees
Cooked to order - black on outside
Arrowhead and Pierre
9oz.-11oz. lobster - 1 1/2oz. butter

19. How many shrimp are on the crispy shrimp entree - and How many sides are included
1) prepare yourself 2) prepare your area 3) prepare your information
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Penne - 3 cheese Alfredo
9 shrimp with one sidekick

20. what cheese come on the chicken avocado
Penne - 3 cheese Alfredo
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.
Jack

21. recommended steak for lean - naturally tender
Filet mignon
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
It is longer than shoulder length

22. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
1) prepare yourself 2) prepare your area 3) prepare your information
Soda - lemonade - ice or hot tea - coffe and milk
One minute - and four minutes

23. all of our beef is aged at....
Top sirloin
A minimum of 21 days
Top sirloin
Ribeye

24. how much extra to add hot fudge to an ice cream dessert?
Arrowhead and Pierre
.50
A way to monitor guest behavior in order to withhold responsible alcohol services.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

25. How is hot tea prepared?
Seasoned - seared - and slow roasted
A way to monitor guest behavior in order to withhold responsible alcohol services.
HOT FOOD HOT!
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

26. build s garden salad in order
When a guest is underage - when a guest is visibly intoxicated
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
4 minutes - 10 minutes

27. fire grilled chicken come in what size?
2 - 6oz. chicken breast
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
When a guest is underage - when a guest is visibly intoxicated
Soda - lemonade - ice or hot tea - coffe and milk

28. All towels should be kept in?
Arrowhead and Pierre
Cool center - red interior
Think drink - dinner menu - outsert
Quat sanitizer bucket

29. two types of mineral waters we sell
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Arrowhead and Pierre
45 minutes
Flour - three

30. steak quesadilla comes with a _________ tortilla - _________green onions
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
20 seconds.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Flour - three

31. #1 priority in the restaurant?
As soon as possible - 2 minutes at most
6oz.
2 - 6oz. chicken breast
Re-fires and Remakes.

32. what kind of past is served with the baked chicken pasta - with what kind of sauce
HOT FOOD HOT!
Penne - 3 cheese Alfredo
2 - 6oz. chicken breast
Filet mignon

33. sampler plater includes...
Seasoned - seared - and slow roasted
Hot - fully cooked throughout
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

34. broken glass is thrown in what color bucket?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
4 minutes
Red
.50

35. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
45 minutes
4 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

36. At minimum - how far can food be stored close to the ground?
6oz.
All food must be stored 6 inches above ground level.
Warm Center - Red throughout
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

37. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
2 - 6oz. chicken breast
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
60 minutes

38. high noon feast includes the beverages choices of...?
12-16oz.
Soda - lemonade - ice or hot tea - coffe and milk
A way to monitor guest behavior in order to withhold responsible alcohol services.
HOT FOOD HOT!

39. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
$2.09
A minimum of 21 days

40. what cheese comes on the bacon burger
6oz.
Red
Hot - fully cooked throughout
Cheddar

41. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
When a guest is underage - when a guest is visibly intoxicated
A minimum of 21 days
Jack

42. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Eight
Cheddar
7oz. - 3oz. of mushrooms

43. garnishes for potato soup in order
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Hot - Slightly pink center
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

44. large lobster tail entree comes in what sizes? and how much melted 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
Re-fires and Remakes.
2 bites
9oz.-11oz. lobster - 1 1/2oz. butter

45. 5 main busser duties
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
4 minutes - 10 minutes

46. How long should you wash your hands for?
Cheddar
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) prepare yourself 2) prepare your area 3) prepare your information
20 seconds.

47. build s garden salad in order
Hot - Slightly pink center
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.
Hand - OPEN FLAME

48. For checking identification - What is the F.L.A.G. system?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
F -Feel - L -Look - A -Ask - G -Give back
All food must be stored 6 inches above ground level.
Penne - 3 cheese Alfredo

49. your hair must be restrained when?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
4 minutes
It is longer than shoulder length
Hot - Slightly pink center

50. 5 juices we carry
Cooked to order - black on outside
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Below 40 degrees
Orange juice - cranberry - pineapple - grapefruit - tomato