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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. fire grilled prawns comes with How many shrimp?
As soon as possible - 2 minutes at most
Ribeye
Eight
12-16oz.

2. filet mignon
.50
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
9oz.-11oz. lobster - 1 1/2oz. butter
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

3. Blood Rare
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red through - very cool center
$2.09
Seasoned - seared - and slow roasted

4. When is it against the law to serve alcohol?
A minimum of 21 days
All food must be stored 6 inches above ground level.
When a guest is underage - when a guest is visibly intoxicated
Cheddar

5. three cheese garlic bread comes with How many oz. of meat
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
9oz.-11oz. lobster - 1 1/2oz. butter
Filet mignon
6oz.

6. what are a few thing to prevent cross contaminating food?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red
Penne - 3 cheese Alfredo
The suggestive nod is nodding your head up and down while suggesting an item

7. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Cut from end of prime rib - usually fully cooked -
Arrowhead and Pierre
The choice method is suggesting between two high end items

8. chicken avocado come with How many oz. of meat
It is longer than shoulder length
6oz.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
12-16oz.

9. recommended steak for lean - naturally tender
Filet mignon
Warm - Pink Center
Top sirloin
Below 40 degrees

10. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
One minute - and four minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Ribeye

11. what are a few thing to prevent cross contaminating food?
Quat sanitizer bucket
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
2 bites
Re-fires and Remakes.

12. 5 juices we carry
Below 40 degrees
Looks under the age of 30
Orange juice - cranberry - pineapple - grapefruit - tomato
12-16oz.

13. Rare
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hot - fully cooked throughout
Cool center - red interior
Ribeye

14. two types of mineral waters we sell
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Looks under the age of 30
2 - 6oz. chicken breast
Arrowhead and Pierre

15. how much extra to add hot fudge to an ice cream dessert?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Jack
.50
HOT FOOD HOT!

16. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
The choice method is suggesting between two high end items
A way to monitor guest behavior in order to withhold responsible alcohol services.
7oz. - 3oz. of mushrooms
Re-fires and Remakes.

17. what kind of past is served with the baked chicken pasta - with what kind of sauce
Quat sanitizer bucket
Penne - 3 cheese Alfredo
Red
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

18. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
4 minutes
$2.09
.50

19. end cut
2 - 6oz. chicken breast
Cut from end of prime rib - usually fully cooked -
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
New york strip

20. At what temperature should cold food be kept?
Cool center - red interior
Below 40 degrees
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.

21. How is our signature prime rib prepared?
It is longer than shoulder length
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Seasoned - seared - and slow roasted
.50

22. What is the suggestive nod method for up selling
A minimum of 21 days
6oz.
2 bites
The suggestive nod is nodding your head up and down while suggesting an item

23. recommended steak for flavor/ well marbled
Below 40 degrees
Ribeye
Soda - lemonade - ice or hot tea - coffe and milk
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

24. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
45 minutes
Top sirloin
7oz. - 3oz. of mushrooms

25. All towels should be kept in?
Jack
Filet mignon
Soda - lemonade - ice or hot tea - coffe and milk
Quat sanitizer bucket

26. recommended steak for lean firm bold meaty flavor
Top sirloin
45 minutes
Penne - 3 cheese Alfredo
Filet mignon

27. target dinner turn times
Re-fires and Remakes.
Arrowhead and Pierre
Warm - Pink Center
60 minutes

28. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Re-fires and Remakes.
2 - 6oz. chicken breast
45 minutes

29. guest should be greeted
6oz.
45 minutes
As soon as possible - 2 minutes at most
Top sirloin

30. Rare
Soda - lemonade - ice or hot tea - coffe and milk
Cool center - red interior
HOT FOOD HOT!
20 seconds.

31. recommended steak for flavor/ well marbled
One minute - and four minutes
Ribeye
The suggestive nod is nodding your head up and down while suggesting an item
12-16oz.

32. all of our beef is aged at....
Jack
6oz.
A minimum of 21 days
6oz.

33. For checking identification - What is the F.L.A.G. system?
Maximum of 3 plates
12-16oz.
F -Feel - L -Look - A -Ask - G -Give back
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

34. 60 minute dinner pace in 5 steps are?
As soon as possible - 2 minutes at most
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

35. fire grilled chicken come in what size?
60 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6oz. chicken breast
.50

36. All steak are __________ cut daily by our chefs and grilled over _____________
One minute - and four minutes
The choice method is suggesting between two high end items
Hand - OPEN FLAME
Top sirloin

37. When serving alcohol you must ID any person who...
The suggestive nod is nodding your head up and down while suggesting an item
Ribeye
4 minutes
Looks under the age of 30

38. At what temperature should cold food be kept?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
7oz. - 3oz. of mushrooms
Maximum of 3 plates
Below 40 degrees

39. 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
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
20 seconds.
Orange juice - cranberry - pineapple - grapefruit - tomato

40. recommended steak for lean firm bold meaty flavor
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Top sirloin
Filet mignon

41. charred
Quat sanitizer bucket
Cooked to order - black on outside
Ribeye
F -Feel - L -Look - A -Ask - G -Give back

42. 3 seafood items for steak/seafood roundups
Orange juice - cranberry - pineapple - grapefruit - tomato
Cooked to order - black on outside
It is longer than shoulder length
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

43. non alcoholic beverages
A way to monitor guest behavior in order to withhold responsible alcohol services.
All food must be stored 6 inches above ground level.
2 bites
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

44. chicken and filet cobb come with How many oz. of meat?
Cheddar
The suggestive nod is nodding your head up and down while suggesting an item
6oz.
12-16oz.

45. What is the traffic light system?
Eight
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
A way to monitor guest behavior in order to withhold responsible alcohol services.
20 seconds.

46. All towels should be kept in?
Quat sanitizer bucket
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

47. How is our signature prime rib prepared?
As soon as possible - 2 minutes at most
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
Seasoned - seared - and slow roasted

48. At minimum - how far can food be stored close to the ground?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
All food must be stored 6 inches above ground level.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Penne - 3 cheese Alfredo

49. Medium rare
Orange juice - cranberry - pineapple - grapefruit - tomato
Warm Center - Red throughout
All food must be stored 6 inches above ground level.
One minute - and four minutes

50. Black Angus Cattle are matured from what ages?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
4 minutes
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 to 24 months

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Restaurant General Training

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