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 suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
One minute - and four minutes
Jack
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

2. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
All food must be stored 6 inches above ground level.
Maximum of 3 plates
A minimum of 21 days

3. What is the target turn time for lunch tables
2 bites
Seasoned - seared - and slow roasted
45 minutes
9oz.-11oz. lobster - 1 1/2oz. butter

4. When serving alcohol you must ID any person who...
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Above 140 degrees
It is longer than shoulder length
Looks under the age of 30

5. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
HOT FOOD HOT!
Cut from end of prime rib - usually fully cooked -

6. All steak are __________ cut daily by our chefs and grilled over _____________
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hand - OPEN FLAME
Red
Warm Center - Red throughout

7. what kind of steak do we serve?
$2.09
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
The suggestive nod is nodding your head up and down while suggesting an item
$2.09

8. three cheese garlic bread comes with How many oz. of meat
6oz.
Hot - fully cooked throughout
20 seconds.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

9. What is the expeditors #1 priority?
HOT FOOD HOT!
Re-fires and Remakes.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
As soon as possible - 2 minutes at most

10. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
20 seconds.
All food must be stored 6 inches above ground level.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

11. At minimum - how far can food be stored close to the ground?
Hand - OPEN FLAME
Cool center - red interior
It is longer than shoulder length
All food must be stored 6 inches above ground level.

12. How is our signature prime rib prepared?
6oz.
Eight
Seasoned - seared - and slow roasted
Warm Center - Red throughout

13. #1 priority in the restaurant?
Below 40 degrees
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
As soon as possible - 2 minutes at most
Re-fires and Remakes.

14. 60 minute dinner pace in 5 steps are?
45 minutes
As soon as possible - 2 minutes at most
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
60 minutes

15. At what temperature should hot food be kept?
Above 140 degrees
18 to 24 months
Hot - Slightly pink center
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

16. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Ribeye
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 - 6oz. chicken breast

17. Well
Hot - fully cooked throughout
The choice method is suggesting between two high end items
HOT FOOD HOT!
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. 3 steps to guest ready preparation
Penne - 3 cheese Alfredo
1) prepare yourself 2) prepare your area 3) prepare your information
9 shrimp with one sidekick
Orange juice - cranberry - pineapple - grapefruit - tomato

19. your hair must be restrained when?
$2.09
Red through - very cool center
Top sirloin
It is longer than shoulder length

20. Well
As soon as possible - 2 minutes at most
Cool center - red interior
Hot - fully cooked throughout
Cheddar

21. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
F -Feel - L -Look - A -Ask - G -Give back

22. fire grilled prawns comes with How many shrimp?
Penne - 3 cheese Alfredo
7oz. - 3oz. of mushrooms
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Eight

23. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
4 minutes - 10 minutes
A minimum of 21 days
Arrowhead and Pierre

24. List three steps in monitoring alcohol service using the 'traffic light system'
7oz. - 3oz. of mushrooms
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Eight
Warm Center - Red throughout

25. What is the choice method used for up selling
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
The choice method is suggesting between two high end items
45 minutes

26. broken glass is thrown in what color bucket?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
45 minutes
Warm - Pink Center
Red

27. 3 tools for selling
Think drink - dinner menu - outsert
All food must be stored 6 inches above ground level.
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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

28. build s garden salad in order
All food must be stored 6 inches above ground level.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Ribeye
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

29. guest should be greeted
As soon as possible - 2 minutes at most
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Warm - Pink Center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

30. #1 priority in the restaurant?
Re-fires and Remakes.
7oz. - 3oz. of mushrooms
Eight
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

31. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Think drink - dinner menu - outsert
.50
Think drink - dinner menu - outsert

32. How long should you wash your hands for?
Penne - 3 cheese Alfredo
6oz.
Warm Center - Red throughout
20 seconds.

33. 3 seafood items for steak/seafood roundups
Above 140 degrees
Flour - three
Below 40 degrees
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

34. recommended steak for hearty and robust
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cool center - red interior
New york strip
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

35. Medium rare
1) prepare yourself 2) prepare your area 3) prepare your information
Cut from end of prime rib - usually fully cooked -
18 to 24 months
Warm Center - Red throughout

36. high noon feast includes the beverages choices of...?
Penne - 3 cheese Alfredo
Soda - lemonade - ice or hot tea - coffe and milk
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

37. chicken and filet cobb come with How many oz. of meat?
6oz.
2 bites
Top sirloin
20 seconds.

38. 60 minute dinner pace in 5 steps are?
Cooked to order - black on outside
The suggestive nod is nodding your head up and down while suggesting an item
9oz.-11oz. lobster - 1 1/2oz. butter
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

39. sampler plater includes...
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
1) prepare yourself 2) prepare your area 3) prepare your information
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red

40. 5 juices we carry
The suggestive nod is nodding your head up and down while suggesting an item
Orange juice - cranberry - pineapple - grapefruit - tomato
4 minutes
6oz.

41. Black Angus Cattle are matured from what ages?
18 to 24 months
Hot - Slightly pink center
Hot - fully cooked throughout
Warm Center - Red throughout

42. At what temperature should cold food be kept?
Re-fires and Remakes.
Orange juice - cranberry - pineapple - grapefruit - tomato
Below 40 degrees
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

43. new york strip
Quat sanitizer bucket
Re-fires and Remakes.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 - 6oz. chicken breast

44. philly comes with How many oz. of meat
Penne - 3 cheese Alfredo
6oz.
4 minutes
Hot - fully cooked throughout

45. two types of mineral waters we sell
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Above 140 degrees
Arrowhead and Pierre
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

46. 6 entrees included in the high noon feast
2 - 6oz. chicken breast
Cut from end of prime rib - usually fully cooked -
60 minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

47. When serving alcohol you must ID any person who...
.50
Looks under the age of 30
Cooked to order - black on outside
Eight

48. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
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
12-16oz.

49. how much extra to add hot fudge to an ice cream dessert?
Red through - very cool center
Red
.50
Below 40 degrees

50. what kind of past is served with the baked chicken pasta - with what kind of sauce
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Penne - 3 cheese Alfredo
Seasoned - seared - and slow roasted