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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. Ribeye
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
All food must be stored 6 inches above ground level.
Re-fires and Remakes.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

2. What is the traffic light system?
4 minutes - 10 minutes
New york strip
20 seconds.
A way to monitor guest behavior in order to withhold responsible alcohol services.

3. How long should you wash your hands for?
Red through - very cool center
20 seconds.
Warm - Pink Center
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

4. What is the expeditors #1 priority?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
HOT FOOD HOT!
Hot - Slightly pink center
45 minutes

5. what are a few thing to prevent cross contaminating food?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.
Eight
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

6. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Top sirloin
18 to 24 months
Quat sanitizer bucket

7. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
One minute - and four minutes
Cool center - red interior
2 - 6''
7oz. - 3oz. of mushrooms

8. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Flour - three
6oz.
Top sirloin

9. non alcoholic beverages
Arrowhead and Pierre
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
One minute - and four minutes
Cut from end of prime rib - usually fully cooked -

10. At what temperature should cold food be kept?
All food must be stored 6 inches above ground level.
As soon as possible - 2 minutes at most
Below 40 degrees
Arrowhead and Pierre

11. charred
Soda - lemonade - ice or hot tea - coffe and milk
9oz.-11oz. lobster - 1 1/2oz. butter
Quat sanitizer bucket
Cooked to order - black on outside

12. recommended steak for flavor/ well marbled
One minute - and four minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Ribeye
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

13. for coffee we serve _______ creamers on a ___________ plate.
The choice method is suggesting between two high end items
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 - 6''
Orange juice - cranberry - pineapple - grapefruit - tomato

14. soups and salads should be prepared within __________
4 minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Filet mignon
2 - 6''

15. large lobster tail entree comes in what sizes? and how much melted butter
Hot - Slightly pink center
Red
Looks under the age of 30
9oz.-11oz. lobster - 1 1/2oz. butter

16. Blood Rare
Cool center - red interior
Filet mignon
Red through - very cool center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

17. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
2 - 6''
Red
4 minutes

18. Medium rare
Warm Center - Red throughout
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Penne - 3 cheese Alfredo
6oz.

19. At what temperature should cold food be kept?
9 shrimp with one sidekick
Below 40 degrees
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

20. How is our signature prime rib prepared?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Seasoned - seared - and slow roasted
Soda - lemonade - ice or hot tea - coffe and milk
A way to monitor guest behavior in order to withhold responsible alcohol services.

21. What is the maximum plates a server is allowed to carry?
New york strip
Maximum of 3 plates
4 minutes - 10 minutes
Arrowhead and Pierre

22. Black Angus Cattle are matured from what ages?
One minute - and four minutes
Top sirloin
18 to 24 months
Think drink - dinner menu - outsert

23. For checking identification - What is the F.L.A.G. system?
Flour - three
Cooked to order - black on outside
F -Feel - L -Look - A -Ask - G -Give back
9oz.-11oz. lobster - 1 1/2oz. butter

24. filet mignon
6oz.
Arrowhead and Pierre
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Filet mignon

25. What is the traffic light system?
Penne - 3 cheese Alfredo
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
A way to monitor guest behavior in order to withhold responsible alcohol services.
Filet mignon

26. 3 tools for selling
When a guest is underage - when a guest is visibly intoxicated
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Think drink - dinner menu - outsert

27. end cut
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Penne - 3 cheese Alfredo
Eight
Cut from end of prime rib - usually fully cooked -

28. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.
Jack
2 - 6''

29. recommended steak for hearty and robust
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheddar
New york strip
When a guest is underage - when a guest is visibly intoxicated

30. Medium well
Hot - Slightly pink center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
All food must be stored 6 inches above ground level.
Cool center - red interior

31. What is the choice method used for up selling
The choice method is suggesting between two high end items
Cut from end of prime rib - usually fully cooked -
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

32. How many shrimp are on the crispy shrimp entree - and How many sides are included
Above 140 degrees
Cheddar
Hand - OPEN FLAME
9 shrimp with one sidekick

33. For checking identification - What is the F.L.A.G. system?
9 shrimp with one sidekick
Cut from end of prime rib - usually fully cooked -
F -Feel - L -Look - A -Ask - G -Give back
A way to monitor guest behavior in order to withhold responsible alcohol services.

34. recommended steak for hearty and robust
Quat sanitizer bucket
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
4 minutes - 10 minutes
New york strip

35. broken glass is thrown in what color bucket?
6oz.
Red
One minute - and four minutes
Filet mignon

36. target dinner turn times
12-16oz.
60 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Ribeye

37. What is the suggestive nod method for up selling
Hand - OPEN FLAME
Penne - 3 cheese Alfredo
9oz.-11oz. lobster - 1 1/2oz. butter
The suggestive nod is nodding your head up and down while suggesting an item

38. All towels should be kept in?
Quat sanitizer bucket
Hand - OPEN FLAME
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cut from end of prime rib - usually fully cooked -

39. adding a sidekick cost an extra?
$2.09
.50
Seasoned - seared - and slow roasted
1) prepare yourself 2) prepare your area 3) prepare your information

40. describe the filet mignon sandwich
4 minutes - 10 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheddar
Hand - OPEN FLAME

41. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
A minimum of 21 days
Jack
Red

42. What is the maximum plates a server is allowed to carry?
Arrowhead and Pierre
Warm Center - Red throughout
2 - 6''
Maximum of 3 plates

43. high noon feast includes the beverages choices of...?
When a guest is underage - when a guest is visibly intoxicated
Soda - lemonade - ice or hot tea - coffe and milk
The choice method is suggesting between two high end items
Hot - Slightly pink center

44. fire grilled prawns comes with How many shrimp?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Eight
9oz.-11oz. lobster - 1 1/2oz. butter

45. chicken avocado come with How many oz. of meat
HOT FOOD HOT!
F -Feel - L -Look - A -Ask - G -Give back
6oz.
18 to 24 months

46. your hair must be restrained when?
As soon as possible - 2 minutes at most
It is longer than shoulder length
12-16oz.
Cooked to order - black on outside

47. all of our beef is aged at....
One minute - and four minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.
A minimum of 21 days
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

48. What is the target turn time for lunch tables
4 minutes - 10 minutes
45 minutes
Warm Center - Red throughout
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

49. guest should be greeted
Looks under the age of 30
Jack
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
As soon as possible - 2 minutes at most

50. 6 entrees included in the high noon feast
When a guest is underage - when a guest is visibly intoxicated
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
New york strip
6oz.

Can you answer 50 questions in 15 minutes?

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Restaurant General Training

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