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. chicken avocado come with How many oz. of meat
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
4 minutes - 10 minutes
6oz.

2. what cheese come on the chicken avocado
Jack
F -Feel - L -Look - A -Ask - G -Give back
Looks under the age of 30
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

3. when food is dropped server should check back in __________ and ___________after the first check up
9 shrimp with one sidekick
One minute - and four minutes
It is longer than shoulder length
Cooked to order - black on outside

4. recommended steak for lean firm bold meaty flavor
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Top sirloin
Filet mignon
The suggestive nod is nodding your head up and down while suggesting an item

5. What is the choice method used for up selling
Filet mignon
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
The choice method is suggesting between two high end items
45 minutes

6. what are a few thing to prevent cross contaminating food?
4 minutes - 10 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
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
9 shrimp with one sidekick

7. What is the expeditors #1 priority?
HOT FOOD HOT!
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
A minimum of 21 days
.50

8. build s garden salad in order
Penne - 3 cheese Alfredo
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
4 minutes - 10 minutes
Top sirloin

9. When serving alcohol you must ID any person who...
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
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Looks under the age of 30
Cooked to order - black on outside

10. describe the filet mignon sandwich
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
12-16oz.
6oz.

11. chicken and filet cobb come with How many oz. of meat?
HOT FOOD HOT!
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato

12. guest should be greeted
As soon as possible - 2 minutes at most
9 shrimp with one sidekick
Red through - very cool center
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

13. How long should you wash your hands for?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - Slightly pink center
A minimum of 21 days
20 seconds.

14. what cheese comes on the bacon burger
Cheddar
18 to 24 months
As soon as possible - 2 minutes at most
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

15. what are a few thing to prevent cross contaminating food?
6oz.
Jack
.50
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

16. what kind of past is served with the baked chicken pasta - with what kind of sauce
Eight
Penne - 3 cheese Alfredo
7oz. - 3oz. of mushrooms
Above 140 degrees

17. What is the suggestive nod method for up selling
It is longer than shoulder length
All food must be stored 6 inches above ground level.
The suggestive nod is nodding your head up and down while suggesting an item
6oz.

18. non alcoholic beverages
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
4 minutes - 10 minutes
It is longer than shoulder length
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

19. how much extra to add hot fudge to an ice cream dessert?
Below 40 degrees
.50
Flour - three
60 minutes

20. For checking identification - What is the F.L.A.G. system?
2 - 6''
F -Feel - L -Look - A -Ask - G -Give back
A way to monitor guest behavior in order to withhold responsible alcohol services.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

21. prime trio come with what size lobster tail and How many prawns
2 - 6''
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Cut from end of prime rib - usually fully cooked -
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

22. All towels should be kept in?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Penne - 3 cheese Alfredo
Penne - 3 cheese Alfredo
Quat sanitizer bucket

23. adding a sidekick cost an extra?
$2.09
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Red

24. chicken avocado come with How many oz. of meat
6oz.
2 - 6oz. chicken breast
1) prepare yourself 2) prepare your area 3) prepare your information
Think drink - dinner menu - outsert

25. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
9 shrimp with one sidekick
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Soda - lemonade - ice or hot tea - coffe and milk

26. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - fully cooked throughout
A minimum of 21 days
Red

27. Medium well
Hot - Slightly pink center
Warm - Pink Center
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
A way to monitor guest behavior in order to withhold responsible alcohol services.

28. What is the expeditors #1 priority?
2 - 6''
Warm - Pink Center
HOT FOOD HOT!
Filet mignon

29. 3 steps to guest ready preparation
Think drink - dinner menu - outsert
1) prepare yourself 2) prepare your area 3) prepare your information
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cut from end of prime rib - usually fully cooked -

30. Black Angus Cattle are matured from what ages?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Warm - Pink Center
18 to 24 months
The choice method is suggesting between two high end items

31. all of our beef is aged at....
Maximum of 3 plates
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Above 140 degrees
A minimum of 21 days

32. all of our beef is aged at....
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
A minimum of 21 days
Cool center - red interior
.50

33. Rare
Red through - very cool center
20 seconds.
Cool center - red interior
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

34. When is it against the law to serve alcohol?
Warm - Pink Center
Cooked to order - black on outside
When a guest is underage - when a guest is visibly intoxicated
Looks under the age of 30

35. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

36. Ribeye
Jack
Quat sanitizer bucket
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Orange juice - cranberry - pineapple - grapefruit - tomato

37. 3 seafood items for steak/seafood roundups
When a guest is underage - when a guest is visibly intoxicated
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
9 shrimp with one sidekick
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

38. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
Cool center - red interior

39. How many shrimp are on the crispy shrimp entree - and How many sides are included
Above 140 degrees
Warm Center - Red throughout
9 shrimp with one sidekick
Cheddar

40. 6 entrees included in the high noon feast
18 to 24 months
7oz. - 3oz. of mushrooms
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

41. sampler plater includes...
9 shrimp with one sidekick
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Maximum of 3 plates
Cool center - red interior

42. end cut
Soda - lemonade - ice or hot tea - coffe and milk
Cool center - red interior
Eight
Cut from end of prime rib - usually fully cooked -

43. filet mignon
A way to monitor guest behavior in order to withhold responsible alcohol services.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Think drink - dinner menu - outsert
Ribeye

44. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
HOT FOOD HOT!
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
7oz. - 3oz. of mushrooms

45. beverage and bread should be delivered within ___________ appetizers delivered within __________
Soda - lemonade - ice or hot tea - coffe and milk
4 minutes - 10 minutes
Looks under the age of 30
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

46. how much extra to add hot fudge to an ice cream dessert?
Cooked to order - black on outside
45 minutes
.50
20 seconds.

47. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Penne - 3 cheese Alfredo
6oz.
7oz. - 3oz. of mushrooms
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

48. beverage and bread should be delivered within ___________ appetizers delivered within __________
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
7oz. - 3oz. of mushrooms
4 minutes - 10 minutes

49. Medium rare
45 minutes
Warm Center - Red throughout
Looks under the age of 30
Orange juice - cranberry - pineapple - grapefruit - tomato

50. 5 juices we carry
45 minutes
Looks under the age of 30
Orange juice - cranberry - pineapple - grapefruit - tomato
6oz.