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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. recommended steak for flavor/ well marbled
Below 40 degrees
Seasoned - seared - and slow roasted
Ribeye
Hot - fully cooked throughout

2. you should do an entree check back within _________
2 bites
7oz. - 3oz. of mushrooms
Cut from end of prime rib - usually fully cooked -
6oz.

3. What is the choice method used for up selling
Penne - 3 cheese Alfredo
6oz.
A minimum of 21 days
The choice method is suggesting between two high end items

4. Medium
Warm Center - Red throughout
As soon as possible - 2 minutes at most
Red
Warm - Pink Center

5. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Hot - Slightly pink center
$2.09
60 minutes

6. What is the expeditors #1 priority?
4 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
HOT FOOD HOT!
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

7. beverage and bread should be delivered within ___________ appetizers delivered within __________
9 shrimp with one sidekick
4 minutes - 10 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

8. what kind of past is served with the baked chicken pasta - with what kind of sauce
Orange juice - cranberry - pineapple - grapefruit - tomato
The suggestive nod is nodding your head up and down while suggesting an item
Cool center - red interior
Penne - 3 cheese Alfredo

9. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
The choice method is suggesting between two high end items
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Penne - 3 cheese Alfredo

10. 3 seafood items for steak/seafood roundups
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
60 minutes

11. sampler plater includes...
Warm Center - Red throughout
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

12. All towels should be kept in?
Warm Center - Red throughout
Quat sanitizer bucket
Hot - Slightly pink center
6oz.

13. end cut
Maximum of 3 plates
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cut from end of prime rib - usually fully cooked -
Ribeye

14. your hair must be restrained when?
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
F -Feel - L -Look - A -Ask - G -Give back
45 minutes
It is longer than shoulder length

15. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
Hand - OPEN FLAME
Quat sanitizer bucket
Cut from end of prime rib - usually fully cooked -

16. sampler plater includes...
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Filet mignon
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Jack

17. #1 priority in the restaurant?
When a guest is underage - when a guest is visibly intoxicated
Re-fires and Remakes.
6oz.
The choice method is suggesting between two high end items

18. At what temperature should hot food be kept?
Orange juice - cranberry - pineapple - grapefruit - tomato
Cool center - red interior
9oz.-11oz. lobster - 1 1/2oz. butter
Above 140 degrees

19. target dinner turn times
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Think drink - dinner menu - outsert
60 minutes
HOT FOOD HOT!

20. what kind of steak do we serve?
HOT FOOD HOT!
9oz.-11oz. lobster - 1 1/2oz. butter
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
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

21. fire grilled prawns comes with How many shrimp?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Eight
Warm Center - Red throughout
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

22. what are a few thing to prevent cross contaminating food?
4 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Arrowhead and Pierre

23. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
20 seconds.
When a guest is underage - when a guest is visibly intoxicated
4 minutes

24. chicken and filet cobb come with How many oz. of meat?
6oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Arrowhead and Pierre
Looks under the age of 30

25. Black Angus Cattle are matured from what ages?
New york strip
All food must be stored 6 inches above ground level.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
18 to 24 months

26. fire grilled chicken come in what size?
60 minutes
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6oz. chicken breast
Think drink - dinner menu - outsert

27. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Ribeye
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

28. Well
2 - 6oz. chicken breast
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - fully cooked throughout
Eight

29. Ribeye
The choice method is suggesting between two high end items
1) prepare yourself 2) prepare your area 3) prepare your information
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Eight

30. two types of mineral waters we sell
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - fully cooked throughout
Arrowhead and Pierre

31. 2 sizes of the ribeye
Re-fires and Remakes.
Penne - 3 cheese Alfredo
Below 40 degrees
12-16oz.

32. How is hot tea prepared?
Hot - Slightly pink center
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
Cheddar

33. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Cooked to order - black on outside
4 minutes
6oz.

34. target dinner turn times
Cheddar
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
60 minutes
Cut from end of prime rib - usually fully cooked -

35. All steak are __________ cut daily by our chefs and grilled over _____________
2 bites
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm Center - Red throughout
Hand - OPEN FLAME

36. philly comes with How many oz. of meat
Top sirloin
As soon as possible - 2 minutes at most
The choice method is suggesting between two high end items
6oz.

37. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
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
Warm Center - Red throughout

38. What is the suggestive nod method for up selling
Eight
Cheddar
The suggestive nod is nodding your head up and down while suggesting an item
A minimum of 21 days

39. when food is dropped server should check back in __________ and ___________after the first check up
9oz.-11oz. lobster - 1 1/2oz. butter
HOT FOOD HOT!
Ribeye
One minute - and four minutes

40. Medium well
Re-fires and Remakes.
Looks under the age of 30
Re-fires and Remakes.
Hot - Slightly pink center

41. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
One minute - and four minutes
Think drink - dinner menu - outsert

42. How many shrimp are on the crispy shrimp entree - and How many sides are included
20 seconds.
9 shrimp with one sidekick
Seasoned - seared - and slow roasted
12-16oz.

43. build s garden salad in order
Flour - three
45 minutes
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
It is longer than shoulder length

44. all of our beef is aged at....
All food must be stored 6 inches above ground level.
Re-fires and Remakes.
A minimum of 21 days
6oz.

45. What is the choice method used for up selling
The choice method is suggesting between two high end items
Orange juice - cranberry - pineapple - grapefruit - tomato
Red
Quat sanitizer bucket

46. Well
Cool center - red interior
Hot - fully cooked throughout
Warm Center - Red throughout
Orange juice - cranberry - pineapple - grapefruit - tomato

47. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.
When a guest is underage - when a guest is visibly intoxicated

48. 3 steps to guest ready preparation
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
1) prepare yourself 2) prepare your area 3) prepare your information
One minute - and four minutes
The choice method is suggesting between two high end items

49. soups and salads should be prepared within __________
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
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
4 minutes

50. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Seasoned - seared - and slow roasted
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Eight

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Restaurant General Training

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