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. philly comes with How many oz. of meat
6oz.
45 minutes
60 minutes
Orange juice - cranberry - pineapple - grapefruit - tomato

2. high noon feast includes the beverages choices of...?
Hot - Slightly pink center
1) prepare yourself 2) prepare your area 3) prepare your information
Soda - lemonade - ice or hot tea - coffe and milk
Filet mignon

3. new york strip
Flour - three
Filet mignon
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
20 seconds.

4. 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
7oz. - 3oz. of mushrooms
4 minutes - 10 minutes

5. recommended steak for lean firm bold meaty flavor
Top sirloin
New york strip
A minimum of 21 days
Filet mignon

6. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cheddar
Penne - 3 cheese Alfredo
Red

7. 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
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
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
Hand - OPEN FLAME

8. What is the expeditors #1 priority?
HOT FOOD HOT!
Above 140 degrees
Cool center - red interior
Orange juice - cranberry - pineapple - grapefruit - tomato

9. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - Slightly pink center
6oz.
The suggestive nod is nodding your head up and down while suggesting an item

10. two types of mineral waters we sell
45 minutes
Arrowhead and Pierre
F -Feel - L -Look - A -Ask - G -Give back
New york strip

11. chicken and filet cobb come with How many oz. of meat?
The choice method is suggesting between two high end items
6oz.
9 shrimp with one sidekick
7oz. - 3oz. of mushrooms

12. When serving alcohol you must ID any person who...
The choice method is suggesting between two high end items
Looks under the age of 30
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
.50

13. prime trio come with what size lobster tail and How many prawns
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9oz.-11oz. lobster - 1 1/2oz. butter
Looks under the age of 30

14. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Quat sanitizer bucket
One minute - and four minutes
7oz. - 3oz. of mushrooms
6oz.

15. How many shrimp are on the crispy shrimp entree - and How many sides are included
Jack
A minimum of 21 days
9 shrimp with one sidekick
Orange juice - cranberry - pineapple - grapefruit - tomato

16. broken glass is thrown in what color bucket?
20 seconds.
Red
Maximum of 3 plates
18 to 24 months

17. What is the suggestive nod method for up selling
12-16oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
The suggestive nod is nodding your head up and down while suggesting an item
7oz. - 3oz. of mushrooms

18. chicken avocado come with How many oz. of meat
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Think drink - dinner menu - outsert
2 bites
6oz.

19. 3 tools for selling
Think drink - dinner menu - outsert
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
It is longer than shoulder length
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

20. non alcoholic beverages
12-16oz.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Warm Center - Red throughout
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

21. top sirloin
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
New york strip
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

22. Rare
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cool center - red interior
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Flour - three

23. At what temperature should hot food be kept?
Ribeye
Above 140 degrees
6oz.
12-16oz.

24. end cut
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cut from end of prime rib - usually fully cooked -
Filet mignon
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

25. At what temperature should hot food be kept?
Above 140 degrees
Penne - 3 cheese Alfredo
Filet mignon
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

26. chicken avocado come with How many oz. of meat
All food must be stored 6 inches above ground level.
6oz.
4 minutes
Quat sanitizer bucket

27. beverage and bread should be delivered within ___________ appetizers delivered within __________
Above 140 degrees
Red through - very cool center
4 minutes - 10 minutes
Arrowhead and Pierre

28. How long should you wash your hands for?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Cool center - red interior
Looks under the age of 30
20 seconds.

29. All steak are __________ cut daily by our chefs and grilled over _____________
F -Feel - L -Look - A -Ask - G -Give back
9oz.-11oz. lobster - 1 1/2oz. butter
F -Feel - L -Look - A -Ask - G -Give back
Hand - OPEN FLAME

30. 6 entrees included in the high noon feast
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Orange juice - cranberry - pineapple - grapefruit - tomato
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

31. 60 minute dinner pace in 5 steps are?
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
F -Feel - L -Look - A -Ask - G -Give back
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

32. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
18 to 24 months

33. How is hot tea prepared?
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
Hot - fully cooked throughout
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

34. What is the maximum plates a server is allowed to carry?
Seasoned - seared - and slow roasted
1) prepare yourself 2) prepare your area 3) prepare your information
Maximum of 3 plates
.50

35. recommended steak for lean firm bold meaty flavor
Top sirloin
2 - 6''
A minimum of 21 days
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

36. recommended steak for flavor/ well marbled
Quat sanitizer bucket
The choice method is suggesting between two high end items
Looks under the age of 30
Ribeye

37. guest should be greeted
Filet mignon
60 minutes
As soon as possible - 2 minutes at most
A way to monitor guest behavior in order to withhold responsible alcohol services.

38. filet mignon
Looks under the age of 30
Orange juice - cranberry - pineapple - grapefruit - tomato
6oz.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

39. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
As soon as possible - 2 minutes at most
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Ribeye

40. What is the suggestive nod method for up selling
1) prepare yourself 2) prepare your area 3) prepare your information
The suggestive nod is nodding your head up and down while suggesting an item
2 - 6''
4 minutes - 10 minutes

41. five steps of dinner guest service pace
Red
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

42. soups and salads should be prepared within __________
Cut from end of prime rib - usually fully cooked -
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 - 6oz. chicken breast
4 minutes

43. 5 main busser duties
Arrowhead and Pierre
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.

44. describe the filet mignon sandwich
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
6oz.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

45. How long should you wash your hands for?
20 seconds.
Flour - three
Top sirloin
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

46. Medium
4 minutes - 10 minutes
Warm - Pink Center
6oz.
4 minutes

47. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
2 bites
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

48. 5 juices we carry
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hand - OPEN FLAME
Orange juice - cranberry - pineapple - grapefruit - tomato
Below 40 degrees

49. Medium rare
1) prepare yourself 2) prepare your area 3) prepare your information
Above 140 degrees
Warm Center - Red throughout
Looks under the age of 30

50. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
Cheddar
A minimum of 21 days
Arrowhead and Pierre