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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. what cheese comes on the bacon burger
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cheddar
2 - 6oz. chicken breast
Ribeye

2. charred
2 - 6oz. chicken breast
20 seconds.
Cooked to order - black on outside
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

3. When is it against the law to serve alcohol?
As soon as possible - 2 minutes at most
When a guest is underage - when a guest is visibly intoxicated
Red through - very cool center
Top sirloin

4. 6 entrees included in the high noon feast
2 bites
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

5. 3 tools for selling
Think drink - dinner menu - outsert
Ribeye
Cut from end of prime rib - usually fully cooked -
9oz.-11oz. lobster - 1 1/2oz. butter

6. List three steps in monitoring alcohol service using the 'traffic light system'
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
2 - 6''
1) prepare yourself 2) prepare your area 3) prepare your information

7. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
.50
Maximum of 3 plates
The choice method is suggesting between two high end items

8. Blood Rare
Orange juice - cranberry - pineapple - grapefruit - tomato
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
Cooked to order - black on outside
Red through - very cool center

9. philly comes with How many oz. of meat
4 minutes - 10 minutes
Below 40 degrees
A minimum of 21 days
6oz.

10. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cooked to order - black on outside

11. adding a sidekick cost an extra?
Eight
Quat sanitizer bucket
$2.09
Re-fires and Remakes.

12. garnishes for potato soup in order
9 shrimp with one sidekick
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
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

13. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
4 minutes - 10 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Jack

14. what kind of steak do we serve?
7oz. - 3oz. of mushrooms
4 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
18 to 24 months

15. chicken avocado come with How many oz. of meat
2 - 6''
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm Center - Red throughout

16. All towels should be kept in?
Seasoned - seared - and slow roasted
Re-fires and Remakes.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Quat sanitizer bucket

17. recommended steak for flavor/ well marbled
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Ribeye
$2.09
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

18. you should do an entree check back within _________
When a guest is underage - when a guest is visibly intoxicated
Cheddar
HOT FOOD HOT!
2 bites

19. Medium well
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
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
Ribeye
Hot - Slightly pink center

20. target dinner turn times
Cut from end of prime rib - usually fully cooked -
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
The choice method is suggesting between two high end items
60 minutes

21. Medium
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Warm - Pink Center
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

22. 2 sizes of the ribeye
The suggestive nod is nodding your head up and down while suggesting an item
Above 140 degrees
12-16oz.
1) prepare yourself 2) prepare your area 3) prepare your information

23. two types of mineral waters we sell
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Arrowhead and Pierre
Below 40 degrees
6oz.

24. Medium
Warm - Pink Center
All food must be stored 6 inches above ground level.
Ribeye
60 minutes

25. 3 seafood items for steak/seafood roundups
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
$2.09
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
4 minutes

26. build s garden salad in order
4 minutes - 10 minutes
Cut from end of prime rib - usually fully cooked -
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

27. How is our signature prime rib prepared?
Cool center - red interior
Jack
Seasoned - seared - and slow roasted
Warm Center - Red throughout

28. end cut
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Arrowhead and Pierre
Cut from end of prime rib - usually fully cooked -
Hot - Slightly pink center

29. At what temperature should cold food be kept?
It is longer than shoulder length
HOT FOOD HOT!
Below 40 degrees
It is longer than shoulder length

30. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Above 140 degrees
6oz.

31. Blood Rare
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
60 minutes
Red through - very cool center
All food must be stored 6 inches above ground level.

32. How long should you wash your hands for?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
$2.09
Red
20 seconds.

33. At what temperature should hot food be kept?
9 shrimp with one sidekick
Above 140 degrees
2 - 6oz. chicken breast
As soon as possible - 2 minutes at most

34. At what temperature should cold food be kept?
Below 40 degrees
Flour - three
Hot - fully cooked throughout
Hot - Slightly pink center

35. Rare
Flour - three
2 - 6oz. chicken breast
Cool center - red interior
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

36. Well
Hot - fully cooked throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Think drink - dinner menu - outsert
Filet mignon

37. broken glass is thrown in what color bucket?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
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
Red

38. How many shrimp are on the crispy shrimp entree - and How many sides are included
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
9 shrimp with one sidekick
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

39. steak quesadilla comes with a _________ tortilla - _________green onions
Red
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Flour - three
Ribeye

40. How is hot tea prepared?
7oz. - 3oz. of mushrooms
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
A way to monitor guest behavior in order to withhold responsible alcohol services.
Ribeye

41. 3 steps to guest ready preparation
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information
Seasoned - seared - and slow roasted

42. chicken and filet cobb come with How many oz. of meat?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 - 6oz. chicken breast
Warm Center - Red throughout
6oz.

43. chicken and filet cobb come with How many oz. of meat?
6oz.
9 shrimp with one sidekick
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.

44. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
New york strip
Hand - OPEN FLAME

45. large lobster tail entree comes in what sizes? and how much melted butter
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
When a guest is underage - when a guest is visibly intoxicated
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

46. How many shrimp are on the crispy shrimp entree - and How many sides are included
Maximum of 3 plates
9 shrimp with one sidekick
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Think drink - dinner menu - outsert

47. At minimum - how far can food be stored close to the ground?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
2 bites
45 minutes
All food must be stored 6 inches above ground level.

48. non alcoholic beverages
One minute - and four minutes
9 shrimp with one sidekick
Hot - fully cooked throughout
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

49. What is the traffic light system?
Below 40 degrees
Jack
A way to monitor guest behavior in order to withhold responsible alcohol services.
Warm - Pink Center

50. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Quat sanitizer bucket
Re-fires and Remakes.

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Restaurant General Training

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