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. #1 priority in the restaurant?
2 - 6''
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
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

2. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
HOT FOOD HOT!
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.

3. five steps of dinner guest service pace
Cooked to order - black on outside
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
$2.09
Hand - OPEN FLAME

4. for coffee we serve _______ creamers on a ___________ plate.
20 seconds.
2 - 6''
All food must be stored 6 inches above ground level.
Above 140 degrees

5. Medium rare
Warm Center - Red throughout
18 to 24 months
Below 40 degrees
1) prepare yourself 2) prepare your area 3) prepare your information

6. two types of mineral waters we sell
Arrowhead and Pierre
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Warm Center - Red throughout
7oz. - 3oz. of mushrooms

7. what are a few thing to prevent cross contaminating food?
Cool center - red interior
Hand - OPEN FLAME
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

8. 60 minute dinner pace in 5 steps are?
9 shrimp with one sidekick
$2.09
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hot - fully cooked throughout

9. all of our beef is aged at....
A minimum of 21 days
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.
F -Feel - L -Look - A -Ask - G -Give back

10. target dinner turn times
60 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
It is longer than shoulder length

11. 3 tools for selling
18 to 24 months
Flour - three
Re-fires and Remakes.
Think drink - dinner menu - outsert

12. your hair must be restrained when?
Top sirloin
Soda - lemonade - ice or hot tea - coffe and milk
It is longer than shoulder length
Above 140 degrees

13. steak quesadilla comes with a _________ tortilla - _________green onions
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Flour - three
4 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

14. How long should you wash your hands for?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red
20 seconds.

15. three cheese garlic bread comes with How many oz. of meat
Orange juice - cranberry - pineapple - grapefruit - tomato
12-16oz.
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.

16. Black Angus Cattle are matured from what ages?
F -Feel - L -Look - A -Ask - G -Give back
9 shrimp with one sidekick
2 - 6''
18 to 24 months

17. Rare
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
1) prepare yourself 2) prepare your area 3) prepare your information
Cool center - red interior
9oz.-11oz. lobster - 1 1/2oz. butter

18. How long should you wash your hands for?
Flour - three
20 seconds.
9 shrimp with one sidekick
Penne - 3 cheese Alfredo

19. What is the target turn time for lunch tables
Penne - 3 cheese Alfredo
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
12-16oz.
45 minutes

20. prime trio come with what size lobster tail and How many prawns
Maximum of 3 plates
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
HOT FOOD HOT!
Red

21. recommended steak for lean firm bold meaty flavor
Warm - Pink Center
45 minutes
18 to 24 months
Top sirloin

22. 2 sizes of the ribeye
12-16oz.
F -Feel - L -Look - A -Ask - G -Give back
Hand - OPEN FLAME
4 minutes

23. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
6oz.
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

24. What is the expeditors #1 priority?
6oz.
HOT FOOD HOT!
It is longer than shoulder length
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

25. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
When a guest is underage - when a guest is visibly intoxicated
The suggestive nod is nodding your head up and down while suggesting an item
7oz. - 3oz. of mushrooms

26. Medium
Warm - Pink Center
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Jack
9oz.-11oz. lobster - 1 1/2oz. butter

27. target dinner turn times
60 minutes
9 shrimp with one sidekick
HOT FOOD HOT!
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

28. soups and salads should be prepared within __________
Hot - fully cooked throughout
20 seconds.
4 minutes
Hand - OPEN FLAME

29. end cut
It is longer than shoulder length
6oz.
Cut from end of prime rib - usually fully cooked -
As soon as possible - 2 minutes at most

30. high noon feast includes the beverages choices of...?
It is longer than shoulder length
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hot - Slightly pink center
Soda - lemonade - ice or hot tea - coffe and milk

31. 5 juices we carry
The choice method is suggesting between two high end items
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Below 40 degrees
Orange juice - cranberry - pineapple - grapefruit - tomato

32. 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
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
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

33. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Think drink - dinner menu - outsert
7oz. - 3oz. of mushrooms
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Red through - very cool center

34. soups and salads should be prepared within __________
Ribeye
A way to monitor guest behavior in order to withhold responsible alcohol services.
4 minutes
As soon as possible - 2 minutes at most

35. 60 minute dinner pace in 5 steps are?
6oz.
2 bites
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

36. 3 steps to guest ready preparation
Cheddar
1) prepare yourself 2) prepare your area 3) prepare your information
Eight
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

37. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
9oz.-11oz. lobster - 1 1/2oz. butter
45 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

38. fire grilled prawns comes with How many shrimp?
Eight
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
F -Feel - L -Look - A -Ask - G -Give back
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

39. new york strip
6oz.
2 - 6oz. chicken breast
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

40. what cheese come on the chicken avocado
Jack
Below 40 degrees
Warm - Pink Center
F -Feel - L -Look - A -Ask - G -Give back

41. chicken avocado come with How many oz. of meat
7oz. - 3oz. of mushrooms
20 seconds.
Looks under the age of 30
6oz.

42. What is the suggestive nod method for up selling
45 minutes
Looks under the age of 30
The suggestive nod is nodding your head up and down while suggesting an item
Ribeye

43. fire grilled prawns comes with How many shrimp?
F -Feel - L -Look - A -Ask - G -Give back
Hot - Slightly pink center
Eight
Red

44. Black Angus Cattle are matured from what ages?
One minute - and four minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
7oz. - 3oz. of mushrooms
18 to 24 months

45. When serving alcohol you must ID any person who...
6oz.
Warm Center - Red throughout
Below 40 degrees
Looks under the age of 30

46. What is the maximum plates a server is allowed to carry?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 bites
Maximum of 3 plates
Above 140 degrees

47. 6 entrees included in the high noon feast
Ribeye
Think drink - dinner menu - outsert
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.

48. filet mignon
Seasoned - seared - and slow roasted
.50
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
6oz.

49. chicken and filet cobb come with How many oz. of meat?
6oz.
$2.09
Soda - lemonade - ice or hot tea - coffe and milk
Cheddar

50. five steps of dinner guest service pace
A way to monitor guest behavior in order to withhold responsible alcohol services.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
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