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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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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. steak quesadilla comes with a _________ tortilla - _________green onions
Hot - fully cooked throughout
The suggestive nod is nodding your head up and down while suggesting an item
Arrowhead and Pierre
Flour - three

2. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Red
As soon as possible - 2 minutes at most
4 minutes - 10 minutes

3. your hair must be restrained when?
All food must be stored 6 inches above ground level.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Think drink - dinner menu - outsert
It is longer than shoulder length

4. chicken avocado come with How many oz. of meat
Jack
Cool center - red interior
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.

5. philly comes with How many oz. of meat
Penne - 3 cheese Alfredo
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
Quat sanitizer bucket

6. What is the traffic light system?
Eight
A way to monitor guest behavior in order to withhold responsible alcohol services.
$2.09
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

7. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
All food must be stored 6 inches above ground level.
2 - 6oz. chicken breast
Hot - Slightly pink center

8. Medium rare
Warm Center - Red throughout
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
9oz.-11oz. lobster - 1 1/2oz. butter
Red

9. all of our beef is aged at....
Warm Center - Red throughout
Cheddar
A minimum of 21 days
HOT FOOD HOT!

10. Rare
A minimum of 21 days
9 shrimp with one sidekick
$2.09
Cool center - red interior

11. chicken avocado come with How many oz. of meat
6oz.
New york strip
Ribeye
Cut from end of prime rib - usually fully cooked -

12. broken glass is thrown in what color bucket?
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
Red
Soda - lemonade - ice or hot tea - coffe and milk
All food must be stored 6 inches above ground level.

13. you should do an entree check back within _________
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Jack
2 bites

14. what kind of steak do we serve?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
A minimum of 21 days
As soon as possible - 2 minutes at most

15. What is the traffic light system?
It is longer than shoulder length
A way to monitor guest behavior in order to withhold responsible alcohol services.
One minute - and four minutes
Hand - OPEN FLAME

16. adding a sidekick cost an extra?
Above 140 degrees
$2.09
6oz.
Hand - OPEN FLAME

17. five steps of dinner guest service pace
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Re-fires and Remakes.
Orange juice - cranberry - pineapple - grapefruit - tomato
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

18. prime trio come with what size lobster tail and How many prawns
Re-fires and Remakes.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cooked to order - black on outside

19. what are a few thing to prevent cross contaminating food?
18 to 24 months
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Eight
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

20. What is the expeditors #1 priority?
Looks under the age of 30
HOT FOOD HOT!
Eight
6oz.

21. charred
Below 40 degrees
Cooked to order - black on outside
As soon as possible - 2 minutes at most
Penne - 3 cheese Alfredo

22. two types of mineral waters we sell
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Penne - 3 cheese Alfredo
Filet mignon
Arrowhead and Pierre

23. 6 entrees included in the high noon feast
It is longer than shoulder length
Red through - very cool center
Below 40 degrees
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

24. recommended steak for lean - naturally tender
Filet mignon
All food must be stored 6 inches above ground level.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.

25. recommended steak for hearty and robust
9 shrimp with one sidekick
New york strip
12-16oz.
2 - 6''

26. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
60 minutes
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

27. recommended steak for flavor/ well marbled
Warm Center - Red throughout
Soda - lemonade - ice or hot tea - coffe and milk
Hand - OPEN FLAME
Ribeye

28. two types of mineral waters we sell
Arrowhead and Pierre
The choice method is suggesting between two high end items
It is longer than shoulder length
12-16oz.

29. top sirloin
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Seasoned - seared - and slow roasted

30. for coffee we serve _______ creamers on a ___________ plate.
Penne - 3 cheese Alfredo
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 - 6''
Hot - fully cooked throughout

31. How many shrimp are on the crispy shrimp entree - and How many sides are included
Jack
Red through - very cool center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
9 shrimp with one sidekick

32. Well
Eight
Top sirloin
Hot - fully cooked throughout
Warm - Pink Center

33. end cut
1) prepare yourself 2) prepare your area 3) prepare your information
Cut from end of prime rib - usually fully cooked -
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 - 6oz. chicken breast

34. 3 steps to guest ready preparation
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm - Pink Center
Jack
1) prepare yourself 2) prepare your area 3) prepare your information

35. top sirloin
Re-fires and Remakes.
Red through - very cool center
Soda - lemonade - ice or hot tea - coffe and milk
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

36. What is the suggestive nod method for up selling
2 - 6oz. chicken breast
7oz. - 3oz. of mushrooms
The suggestive nod is nodding your head up and down while suggesting an item
Seasoned - seared - and slow roasted

37. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
As soon as possible - 2 minutes at most
45 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

38. What is the expeditors #1 priority?
HOT FOOD HOT!
Cool center - red interior
F -Feel - L -Look - A -Ask - G -Give back
$2.09

39. At what temperature should cold food be kept?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 - 6''
Below 40 degrees
9 shrimp with one sidekick

40. recommended steak for lean - naturally tender
45 minutes
Filet mignon
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 bites

41. What is the maximum plates a server is allowed to carry?
Looks under the age of 30
Maximum of 3 plates
When a guest is underage - when a guest is visibly intoxicated
One minute - and four minutes

42. 3 seafood items for steak/seafood roundups
Red through - very cool center
4 minutes - 10 minutes
18 to 24 months
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

43. high noon feast includes the beverages choices of...?
Eight
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Soda - lemonade - ice or hot tea - coffe and milk
Orange juice - cranberry - pineapple - grapefruit - tomato

44. build s garden salad in order
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
2 - 6''
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
It is longer than shoulder length

45. your hair must be restrained when?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
It is longer than shoulder length
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

46. All towels should be kept in?
$2.09
Looks under the age of 30
Quat sanitizer bucket
20 seconds.

47. At what temperature should cold food be kept?
Above 140 degrees
Below 40 degrees
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
When a guest is underage - when a guest is visibly intoxicated

48. target dinner turn times
Arrowhead and Pierre
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
60 minutes
It is longer than shoulder length

49. target dinner turn times
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
60 minutes
2 bites
Hand - OPEN FLAME

50. Ribeye
Red through - very cool center
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

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Restaurant General Training

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