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 choice method used for up selling
Orange juice - cranberry - pineapple - grapefruit - tomato
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
The choice method is suggesting between two high end items
Hot - Slightly pink center

2. describe the filet mignon sandwich
.50
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Soda - lemonade - ice or hot tea - coffe and milk
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

3. Rare
Cut from end of prime rib - usually fully cooked -
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Cool center - red interior
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

4. All towels should be kept in?
.50
12-16oz.
6oz.
Quat sanitizer bucket

5. five steps of dinner guest service pace
4 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm Center - Red throughout
Ribeye

6. 60 minute dinner pace in 5 steps are?
7oz. - 3oz. of mushrooms
12-16oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Warm - Pink Center

7. two types of mineral waters we sell
4 minutes
Arrowhead and Pierre
Hot - fully cooked throughout
A way to monitor guest behavior in order to withhold responsible alcohol services.

8. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
When a guest is underage - when a guest is visibly intoxicated
18 to 24 months

9. target dinner turn times
$2.09
60 minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Looks under the age of 30

10. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Jack
60 minutes

11. filet mignon
2 - 6oz. chicken breast
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm - Pink Center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

12. guest should be greeted
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
F -Feel - L -Look - A -Ask - G -Give back
Arrowhead and Pierre
As soon as possible - 2 minutes at most

13. All towels should be kept in?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Re-fires and Remakes.
Quat sanitizer bucket

14. you should do an entree check back within _________
The choice method is suggesting between two high end items
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 bites
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

15. charred
Jack
Cooked to order - black on outside
.50
7oz. - 3oz. of mushrooms

16. adding a sidekick cost an extra?
Jack
4 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
$2.09

17. build s garden salad in order
Maximum of 3 plates
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hand - OPEN FLAME
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

18. recommended steak for lean firm bold meaty flavor
One minute - and four minutes
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
Penne - 3 cheese Alfredo

19. For checking identification - What is the F.L.A.G. system?
It is longer than shoulder length
Warm Center - Red throughout
F -Feel - L -Look - A -Ask - G -Give back
Above 140 degrees

20. large lobster tail entree comes in what sizes? and how much melted butter
One minute - and four minutes
Warm - Pink Center
2 - 6''
9oz.-11oz. lobster - 1 1/2oz. butter

21. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Red through - very cool center

22. what cheese come on the chicken avocado
Hot - fully cooked throughout
The choice method is suggesting between two high end items
Re-fires and Remakes.
Jack

23. adding a sidekick cost an extra?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
$2.09

24. 6 entrees included in the high noon feast
Hot - fully cooked throughout
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

25. broken glass is thrown in what color bucket?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
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
Orange juice - cranberry - pineapple - grapefruit - tomato

26. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
New york strip
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

27. recommended steak for flavor/ well marbled
Ribeye
Re-fires and Remakes.
Warm Center - Red throughout
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

28. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
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
45 minutes

29. 5 main busser duties
Flour - three
1) prepare yourself 2) prepare your area 3) prepare your information
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

30. what are a few thing to prevent cross contaminating food?
45 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
F -Feel - L -Look - A -Ask - G -Give back
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

31. How is our signature prime rib prepared?
4 minutes
Seasoned - seared - and slow roasted
7oz. - 3oz. of mushrooms
Orange juice - cranberry - pineapple - grapefruit - tomato

32. At what temperature should cold food be kept?
Think drink - dinner menu - outsert
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
.50
Below 40 degrees

33. when food is dropped server should check back in __________ and ___________after the first check up
F -Feel - L -Look - A -Ask - G -Give back
4 minutes - 10 minutes
One minute - and four minutes
45 minutes

34. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Seasoned - seared - and slow roasted
Looks under the age of 30
The suggestive nod is nodding your head up and down while suggesting an item

35. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
F -Feel - L -Look - A -Ask - G -Give back

36. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
Quat sanitizer bucket
Orange juice - cranberry - pineapple - grapefruit - tomato
As soon as possible - 2 minutes at most

37. At minimum - how far can food be stored close to the ground?
Below 40 degrees
Cool center - red interior
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
All food must be stored 6 inches above ground level.

38. three cheese garlic bread comes with How many oz. of meat
Orange juice - cranberry - pineapple - grapefruit - tomato
6oz.
Warm Center - Red throughout
Top sirloin

39. you should do an entree check back within _________
Below 40 degrees
Red
2 bites
Ribeye

40. 3 tools for selling
Maximum of 3 plates
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
12-16oz.
Think drink - dinner menu - outsert

41. chicken avocado come with How many oz. of meat
Flour - three
7oz. - 3oz. of mushrooms
Arrowhead and Pierre
6oz.

42. recommended steak for lean firm bold meaty flavor
Flour - three
Top sirloin
6oz.
One minute - and four minutes

43. Well
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hot - fully cooked throughout
9 shrimp with one sidekick
45 minutes

44. high noon feast includes the beverages choices of...?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Maximum of 3 plates
$2.09
Soda - lemonade - ice or hot tea - coffe and milk

45. fire grilled prawns comes with How many shrimp?
Eight
9 shrimp with one sidekick
Cooked to order - black on outside
When a guest is underage - when a guest is visibly intoxicated

46. beverage and bread should be delivered within ___________ appetizers delivered within __________
Ribeye
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
4 minutes - 10 minutes
As soon as possible - 2 minutes at most

47. 5 juices we carry
Filet mignon
2 - 6oz. chicken breast
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Orange juice - cranberry - pineapple - grapefruit - tomato

48. target dinner turn times
6oz.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
$2.09
60 minutes

49. At what temperature should cold food be kept?
60 minutes
20 seconds.
When a guest is underage - when a guest is visibly intoxicated
Below 40 degrees

50. all of our beef is aged at....
7oz. - 3oz. of mushrooms
Cooked to order - black on outside
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A minimum of 21 days

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Restaurant General Training

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests