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. how much extra to add hot fudge to an ice cream dessert?
Think drink - dinner menu - outsert
As soon as possible - 2 minutes at most
.50
60 minutes

2. recommended steak for lean firm bold meaty flavor
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Top sirloin
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9oz.-11oz. lobster - 1 1/2oz. butter

3. your hair must be restrained when?
Above 140 degrees
Cool center - red interior
20 seconds.
It is longer than shoulder length

4. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
$2.09
Cool center - red interior
Above 140 degrees

5. recommended steak for lean firm bold meaty flavor
Cooked to order - black on outside
20 seconds.
Cheddar
Top sirloin

6. How is hot tea prepared?
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
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

7. Rare
Cheddar
Warm Center - Red throughout
12-16oz.
Cool center - red interior

8. All steak are __________ cut daily by our chefs and grilled over _____________
Red
Soda - lemonade - ice or hot tea - coffe and milk
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

9. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 - 6oz. chicken breast
Soda - lemonade - ice or hot tea - coffe and milk
Quat sanitizer bucket

10. guest should be greeted
Cooked to order - black on outside
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
As soon as possible - 2 minutes at most

11. Medium rare
Re-fires and Remakes.
Warm Center - Red throughout
Top sirloin
Ribeye

12. 5 juices we carry
.50
When a guest is underage - when a guest is visibly intoxicated
Orange juice - cranberry - pineapple - grapefruit - tomato
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

13. non alcoholic beverages
Below 40 degrees
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

14. target dinner turn times
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Ribeye
New york strip
60 minutes

15. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 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
2 - 6oz. chicken breast
Hand - OPEN FLAME

16. For checking identification - What is the F.L.A.G. system?
Hot - fully cooked throughout
Above 140 degrees
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
F -Feel - L -Look - A -Ask - G -Give back

17. Well
Seasoned - seared - and slow roasted
4 minutes - 10 minutes
Hot - fully cooked throughout
.50

18. what kind of steak do we serve?
.50
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
9 shrimp with one sidekick
When a guest is underage - when a guest is visibly intoxicated

19. when food is dropped server should check back in __________ and ___________after the first check up
Warm Center - Red throughout
One minute - and four minutes
Orange juice - cranberry - pineapple - grapefruit - tomato
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

20. What is the target turn time for lunch tables
Hot - Slightly pink center
New york strip
45 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

21. At minimum - how far can food be stored close to the ground?
It is longer than shoulder length
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
6oz.
All food must be stored 6 inches above ground level.

22. you should do an entree check back within _________
Orange juice - cranberry - pineapple - grapefruit - tomato
Penne - 3 cheese Alfredo
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 bites

23. adding a sidekick cost an extra?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
All food must be stored 6 inches above ground level.
$2.09
Hot - Slightly pink center

24. What is the choice method used for up selling
Quat sanitizer bucket
The choice method is suggesting between two high end items
Below 40 degrees
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

25. 3 steps to guest ready preparation
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Red
9 shrimp with one sidekick
1) prepare yourself 2) prepare your area 3) prepare your information

26. 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
Below 40 degrees
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
When a guest is underage - when a guest is visibly intoxicated

27. How is hot tea prepared?
Looks under the age of 30
When a guest is underage - when a guest is visibly intoxicated
Hand - OPEN FLAME
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

28. What is the maximum plates a server is allowed to carry?
Arrowhead and Pierre
Maximum of 3 plates
Red through - very cool center
45 minutes

29. recommended steak for flavor/ well marbled
F -Feel - L -Look - A -Ask - G -Give back
2 - 6oz. chicken breast
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Ribeye

30. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
One minute - and four minutes
Penne - 3 cheese Alfredo
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

31. recommended steak for lean - naturally tender
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Filet mignon
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information

32. large lobster tail entree comes in what sizes? and how much melted butter
A way to monitor guest behavior in order to withhold responsible alcohol services.
9oz.-11oz. lobster - 1 1/2oz. butter
It is longer than shoulder length
Eight

33. All steak are __________ cut daily by our chefs and grilled over _____________
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.
Hand - OPEN FLAME
.50

34. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

35. Medium
One minute - and four minutes
Orange juice - cranberry - pineapple - grapefruit - tomato
Penne - 3 cheese Alfredo
Warm - Pink Center

36. At what temperature should hot food be kept?
Soda - lemonade - ice or hot tea - coffe and milk
Soda - lemonade - ice or hot tea - coffe and milk
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Above 140 degrees

37. Black Angus Cattle are matured from what ages?
As soon as possible - 2 minutes at most
18 to 24 months
Hot - Slightly pink center
2 bites

38. prime trio come with what size lobster tail and How many prawns
Top sirloin
As soon as possible - 2 minutes at most
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
The choice method is suggesting between two high end items

39. build s garden salad in order
The choice method is suggesting between two high end items
Warm - Pink Center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

40. Rare
When a guest is underage - when a guest is visibly intoxicated
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Filet mignon
Cool center - red interior

41. 2 sizes of the ribeye
12-16oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hand - OPEN FLAME
Seasoned - seared - and slow roasted

42. What is the traffic light system?
Cut from end of prime rib - usually fully cooked -
A way to monitor guest behavior in order to withhold responsible alcohol services.
When a guest is underage - when a guest is visibly intoxicated
Penne - 3 cheese Alfredo

43. what kind of steak do we serve?
Red
As soon as possible - 2 minutes at most
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

44. three cheese garlic bread comes with How many oz. of meat
20 seconds.
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
6oz.

45. broken glass is thrown in what color bucket?
Ribeye
Hand - OPEN FLAME
Red
Filet mignon

46. charred
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
Looks under the age of 30
Cooked to order - black on outside
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

47. 2 sizes of the ribeye
2 - 6oz. chicken breast
12-16oz.
Cheddar
Re-fires and Remakes.

48. What is the expeditors #1 priority?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
2 - 6oz. chicken breast
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
HOT FOOD HOT!

49. sampler plater includes...
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cheddar
Flour - three

50. end cut
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 bites
Cut from end of prime rib - usually fully cooked -
9 shrimp with one sidekick