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. recommended steak for flavor/ well marbled
Ribeye
6oz.
The suggestive nod is nodding your head up and down while suggesting an item
12-16oz.

2. #1 priority in the restaurant?
Re-fires and Remakes.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Penne - 3 cheese Alfredo

3. new york strip
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
4 minutes - 10 minutes
Maximum of 3 plates

4. Blood Rare
Red through - very cool center
2 - 6''
The choice method is suggesting between two high end items
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. filet mignon
9 shrimp with one sidekick
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Maximum of 3 plates
Cooked to order - black on outside

6. you should do an entree check back within _________
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
A minimum of 21 days
2 bites
2 - 6oz. chicken breast

7. charred
2 - 6oz. chicken breast
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Cooked to order - black on outside
Hot - fully cooked throughout

8. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Quat sanitizer bucket
2 - 6''
Cut from end of prime rib - usually fully cooked -

9. When serving alcohol you must ID any person who...
Looks under the age of 30
Soda - lemonade - ice or hot tea - coffe and milk
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
Top sirloin

10. What is the suggestive nod method for up selling
Maximum of 3 plates
F -Feel - L -Look - A -Ask - G -Give back
$2.09
The suggestive nod is nodding your head up and down while suggesting an item

11. Black Angus Cattle are matured from what ages?
Cheddar
18 to 24 months
Soda - lemonade - ice or hot tea - coffe and milk
When a guest is underage - when a guest is visibly intoxicated

12. beverage and bread should be delivered within ___________ appetizers delivered within __________
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
4 minutes - 10 minutes
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
$2.09

13. For checking identification - What is the F.L.A.G. system?
As soon as possible - 2 minutes at most
F -Feel - L -Look - A -Ask - G -Give back
HOT FOOD HOT!
60 minutes

14. 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
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Eight

15. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Quat sanitizer bucket
9 shrimp with one sidekick
$2.09

16. all of our beef is aged at....
Ribeye
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
A minimum of 21 days
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

17. 60 minute dinner pace in 5 steps are?
7oz. - 3oz. of mushrooms
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Top sirloin
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

18. fire grilled prawns comes with How many shrimp?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hot - Slightly pink center
Eight
7oz. - 3oz. of mushrooms

19. adding a sidekick cost an extra?
$2.09
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

20. soups and salads should be prepared within __________
2 - 6oz. chicken breast
4 minutes
Warm Center - Red throughout
Cut from end of prime rib - usually fully cooked -

21. what are a few thing to prevent cross contaminating food?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cheddar
The choice method is suggesting between two high end items

22. guest should be greeted
9 shrimp with one sidekick
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
As soon as possible - 2 minutes at most
Red through - very cool center

23. 3 tools for selling
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
12-16oz.
Penne - 3 cheese Alfredo
Think drink - dinner menu - outsert

24. sampler plater includes...
Arrowhead and Pierre
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Top sirloin
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

25. prime trio come with what size lobster tail and How many prawns
Penne - 3 cheese Alfredo
New york strip
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Filet mignon

26. two types of mineral waters we sell
Arrowhead and Pierre
Re-fires and Remakes.
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

27. When serving alcohol you must ID any person who...
12-16oz.
Looks under the age of 30
Red
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

28. for coffee we serve _______ creamers on a ___________ plate.
Orange juice - cranberry - pineapple - grapefruit - tomato
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
2 - 6''
It is longer than shoulder length

29. garnishes for potato soup in order
Cooked to order - black on outside
Warm Center - Red throughout
Flour - three
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

30. what kind of steak do we serve?
2 - 6oz. chicken breast
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
9oz.-11oz. lobster - 1 1/2oz. butter

31. new york strip
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Warm - Pink Center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

32. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
F -Feel - L -Look - A -Ask - G -Give back
60 minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

33. build s garden salad in order
It is longer than shoulder length
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Jack
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

34. 3 seafood items for steak/seafood roundups
45 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
New york strip
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

35. chicken and filet cobb come with How many oz. of meat?
Red
6oz.
12-16oz.
Penne - 3 cheese Alfredo

36. soups and salads should be prepared within __________
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
2 - 6''
4 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

37. At minimum - how far can food be stored close to the ground?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.
All food must be stored 6 inches above ground level.

38. What is the traffic light system?
Think drink - dinner menu - outsert
Cooked to order - black on outside
A way to monitor guest behavior in order to withhold responsible alcohol services.
$2.09

39. fire grilled chicken come in what size?
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 - 6oz. chicken breast
6oz.
The suggestive nod is nodding your head up and down while suggesting an item

40. philly comes with How many oz. of meat
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
9 shrimp with one sidekick
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.

41. build s garden salad in order
Seasoned - seared - and slow roasted
All food must be stored 6 inches above ground level.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

42. How long should you wash your hands for?
20 seconds.
Red through - very cool center
6oz.
Eight

43. What is the expeditors #1 priority?
Penne - 3 cheese Alfredo
6oz.
HOT FOOD HOT!
Soda - lemonade - ice or hot tea - coffe and milk

44. high noon feast includes the beverages choices of...?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Think drink - dinner menu - outsert
Soda - lemonade - ice or hot tea - coffe and milk
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

45. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
When a guest is underage - when a guest is visibly intoxicated
6oz.

46. for coffee we serve _______ creamers on a ___________ plate.
All food must be stored 6 inches above ground level.
2 - 6''
Re-fires and Remakes.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

47. adding a sidekick cost an extra?
Hot - Slightly pink center
Red through - very cool center
$2.09
Looks under the age of 30

48. recommended steak for hearty and robust
New york strip
Ribeye
6oz.
Cooked to order - black on outside

49. What is the target turn time for lunch tables
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
45 minutes
12-16oz.
Cool center - red interior

50. 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
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
4 minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders