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. What is the traffic light system?
Arrowhead and Pierre
A way to monitor guest behavior in order to withhold responsible alcohol services.
.50
Cheddar

2. recommended steak for lean firm bold meaty flavor
6oz.
New york strip
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Top sirloin

3. At what temperature should hot food be kept?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
4 minutes
Above 140 degrees

4. What is the suggestive nod method for up selling
9oz.-11oz. lobster - 1 1/2oz. butter
7oz. - 3oz. of mushrooms
The suggestive nod is nodding your head up and down while suggesting an item
$2.09

5. describe the filet mignon sandwich
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
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
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

6. your hair must be restrained when?
.50
Flour - three
It is longer than shoulder length
The choice method is suggesting between two high end items

7. Black Angus Cattle are matured from what ages?
18 to 24 months
2 - 6''
One minute - and four minutes
12-16oz.

8. Medium well
Hot - Slightly pink center
Filet mignon
6oz.
Arrowhead and Pierre

9. what kind of steak do we serve?
Hand - OPEN FLAME
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.
Seasoned - seared - and slow roasted

10. sampler plater includes...
Top sirloin
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
18 to 24 months
A minimum of 21 days

11. chicken avocado come with How many oz. of meat
6oz.
Cool center - red interior
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

12. recommended steak for lean - naturally tender
Eight
Red
Filet mignon
Above 140 degrees

13. adding a sidekick cost an extra?
Flour - three
Maximum of 3 plates
$2.09
New york strip

14. guest should be greeted
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
As soon as possible - 2 minutes at most
Hot - Slightly pink center

15. 5 juices we carry
2 - 6''
A way to monitor guest behavior in order to withhold responsible alcohol services.
F -Feel - L -Look - A -Ask - G -Give back
Orange juice - cranberry - pineapple - grapefruit - tomato

16. what cheese comes on the bacon burger
The suggestive nod is nodding your head up and down while suggesting an item
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cheddar
It is longer than shoulder length

17. What is the maximum plates a server is allowed to carry?
18 to 24 months
Seasoned - seared - and slow roasted
Maximum of 3 plates
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

18. fire grilled prawns comes with How many shrimp?
Eight
Red through - very cool center
18 to 24 months
4 minutes - 10 minutes

19. build s garden salad in order
Hot - fully cooked throughout
Red
Re-fires and Remakes.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

20. beverage and bread should be delivered within ___________ appetizers delivered within __________
2 - 6oz. chicken breast
Cheddar
Flour - three
4 minutes - 10 minutes

21. What is the target turn time for lunch tables
45 minutes
Above 140 degrees
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.

22. describe the filet mignon sandwich
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hot - Slightly pink center
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

23. At what temperature should hot food be kept?
Above 140 degrees
2 - 6''
1) prepare yourself 2) prepare your area 3) prepare your information
One minute - and four minutes

24. all of our beef is aged at....
A minimum of 21 days
Soda - lemonade - ice or hot tea - coffe and milk
Seasoned - seared - and slow roasted
.50

25. what kind of past is served with the baked chicken pasta - with what kind of sauce
Orange juice - cranberry - pineapple - grapefruit - tomato
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
Penne - 3 cheese Alfredo

26. 2 sizes of the ribeye
Hot - fully cooked throughout
Warm Center - Red throughout
12-16oz.
Red

27. What is the maximum plates a server is allowed to carry?
Above 140 degrees
Think drink - dinner menu - outsert
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Maximum of 3 plates

28. Rare
12-16oz.
Cool center - red interior
Seasoned - seared - and slow roasted
A way to monitor guest behavior in order to withhold responsible alcohol services.

29. filet mignon
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Top sirloin
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

30. 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
Red through - very cool center
Seasoned - seared - and slow roasted

31. 5 main busser duties
4 minutes
Below 40 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

32. 3 steps to guest ready preparation
7oz. - 3oz. of mushrooms
1) prepare yourself 2) prepare your area 3) prepare your information
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
4 minutes - 10 minutes

33. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
18 to 24 months
A minimum of 21 days
Cut from end of prime rib - usually fully cooked -

34. new york strip
New york strip
2 - 6oz. chicken breast
Below 40 degrees
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

35. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
When a guest is underage - when a guest is visibly intoxicated
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

36. all of our beef is aged at....
When a guest is underage - when a guest is visibly intoxicated
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
A minimum of 21 days
7oz. - 3oz. of mushrooms

37. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 - 6''
.50
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

38. All towels should be kept in?
F -Feel - L -Look - A -Ask - G -Give back
Quat sanitizer bucket
A way to monitor guest behavior in order to withhold responsible alcohol services.
The suggestive nod is nodding your head up and down while suggesting an item

39. All towels should be kept in?
Quat sanitizer bucket
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Arrowhead and Pierre
Cooked to order - black on outside

40. Ribeye
Below 40 degrees
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
The suggestive nod is nodding your head up and down while suggesting an item
Maximum of 3 plates

41. five steps of dinner guest service pace
$2.09
Re-fires and Remakes.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

42. high noon feast includes the beverages choices of...?
2 bites
Soda - lemonade - ice or hot tea - coffe and milk
.50
6oz.

43. broken glass is thrown in what color bucket?
A minimum of 21 days
Warm - Pink Center
Cheddar
Red

44. When serving alcohol you must ID any person who...
6oz.
Cheddar
Looks under the age of 30
1) prepare yourself 2) prepare your area 3) prepare your information

45. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
Cheddar
Ribeye
Filet mignon

46. large lobster tail entree comes in what sizes? and how much melted butter
Warm - Pink Center
9oz.-11oz. lobster - 1 1/2oz. butter
Cut from end of prime rib - usually fully cooked -
Penne - 3 cheese Alfredo

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

48. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
The choice method is suggesting between two high end items
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
When a guest is underage - when a guest is visibly intoxicated

49. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
New york strip
7oz. - 3oz. of mushrooms
Warm - Pink Center
60 minutes

50. How is hot tea prepared?
F -Feel - L -Look - A -Ask - G -Give back
Below 40 degrees
Warm - Pink Center
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