SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Restaurant General Training
Start Test
Study First
Subjects
:
hospitality
,
restaurants
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 maximum plates a server is allowed to carry?
Re-fires and Remakes.
Red
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Maximum of 3 plates
2. top sirloin
2 - 6''
Think drink - dinner menu - outsert
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
12-16oz.
3. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
When a guest is underage - when a guest is visibly intoxicated
1) prepare yourself 2) prepare your area 3) prepare your information
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
4. 60 minute dinner pace in 5 steps are?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.
Maximum of 3 plates
5. sampler plater includes...
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
One minute - and four minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6. steak quesadilla comes with a _________ tortilla - _________green onions
Orange juice - cranberry - pineapple - grapefruit - tomato
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Flour - three
The suggestive nod is nodding your head up and down while suggesting an item
7. what kind of steak do we serve?
4 minutes - 10 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
8. chicken and filet cobb come with How many oz. of meat?
Soda - lemonade - ice or hot tea - coffe and milk
$2.09
6oz.
12-16oz.
9. Rare
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Looks under the age of 30
Cool center - red interior
10. three cheese garlic bread comes with How many oz. of meat
2 - 6''
6oz.
Quat sanitizer bucket
Hot - fully cooked throughout
11. adding a sidekick cost an extra?
As soon as possible - 2 minutes at most
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - Slightly pink center
$2.09
12. high noon feast includes the beverages choices of...?
When a guest is underage - when a guest is visibly intoxicated
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
13. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
45 minutes
Jack
Below 40 degrees
14. At minimum - how far can food be stored close to the ground?
.50
All food must be stored 6 inches above ground level.
1) prepare yourself 2) prepare your area 3) prepare your information
Red through - very cool center
15. Medium well
7oz. - 3oz. of mushrooms
Hot - Slightly pink center
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes
16. large lobster tail entree comes in what sizes? and how much melted butter
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cooked to order - black on outside
9oz.-11oz. lobster - 1 1/2oz. butter
17. you should do an entree check back within _________
$2.09
2 bites
18 to 24 months
$2.09
18. new york strip
A minimum of 21 days
2 bites
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Orange juice - cranberry - pineapple - grapefruit - tomato
19. For checking identification - What is the F.L.A.G. system?
9 shrimp with one sidekick
9oz.-11oz. lobster - 1 1/2oz. butter
F -Feel - L -Look - A -Ask - G -Give back
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
20. 2 sizes of the ribeye
2 - 6''
12-16oz.
.50
Penne - 3 cheese Alfredo
21. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Above 140 degrees
Warm Center - Red throughout
45 minutes
22. your hair must be restrained when?
The choice method is suggesting between two high end items
It is longer than shoulder length
12-16oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
23. steak quesadilla comes with a _________ tortilla - _________green onions
Maximum of 3 plates
1) prepare yourself 2) prepare your area 3) prepare your information
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Flour - three
24. Black Angus Cattle are matured from what ages?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
18 to 24 months
As soon as possible - 2 minutes at most
Hot - Slightly pink center
25. guest should be greeted
Penne - 3 cheese Alfredo
Penne - 3 cheese Alfredo
As soon as possible - 2 minutes at most
Cut from end of prime rib - usually fully cooked -
26. How long should you wash your hands for?
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 seconds.
Arrowhead and Pierre
Above 140 degrees
27. 5 main busser duties
Think drink - dinner menu - outsert
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
18 to 24 months
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
28. what are a few thing to prevent cross contaminating food?
2 - 6''
18 to 24 months
45 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
29. 3 seafood items for steak/seafood roundups
Filet mignon
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
HOT FOOD HOT!
30. What is the traffic light system?
9 shrimp with one sidekick
Red
2 - 6oz. chicken breast
A way to monitor guest behavior in order to withhold responsible alcohol services.
31. end cut
Flour - three
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cut from end of prime rib - usually fully cooked -
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
32. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cut from end of prime rib - usually fully cooked -
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cool center - red interior
33. Ribeye
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Re-fires and Remakes.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Eight
34. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Re-fires and Remakes.
35. Blood Rare
Red through - very cool center
HOT FOOD HOT!
6oz.
Hand - OPEN FLAME
36. Medium
9oz.-11oz. lobster - 1 1/2oz. butter
Cool center - red interior
Cut from end of prime rib - usually fully cooked -
Warm - Pink Center
37. What is the expeditors #1 priority?
Seasoned - seared - and slow roasted
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
HOT FOOD HOT!
It is longer than shoulder length
38. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
Looks under the age of 30
2 - 6''
20 seconds.
39. charred
4 minutes
New york strip
Cooked to order - black on outside
Warm Center - Red throughout
40. #1 priority in the restaurant?
Seasoned - seared - and slow roasted
A way to monitor guest behavior in order to withhold responsible alcohol services.
Red
Re-fires and Remakes.
41. what kind of steak do we serve?
2 - 6''
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Quat sanitizer bucket
42. When is it against the law to serve alcohol?
Eight
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
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
43. two types of mineral waters we sell
As soon as possible - 2 minutes at most
Below 40 degrees
Arrowhead and Pierre
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
44. 3 tools for selling
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
When a guest is underage - when a guest is visibly intoxicated
Cut from end of prime rib - usually fully cooked -
Think drink - dinner menu - outsert
45. philly comes with How many oz. of meat
Above 140 degrees
Maximum of 3 plates
6oz.
The suggestive nod is nodding your head up and down while suggesting an item
46. Well
Red through - very cool center
Hot - fully cooked throughout
Red
6oz.
47. fire grilled prawns comes with How many shrimp?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Eight
F -Feel - L -Look - A -Ask - G -Give back
6oz.
48. 3 tools for selling
6oz.
Think drink - dinner menu - outsert
2 - 6''
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
49. fire grilled prawns comes with How many shrimp?
Eight
6oz.
2 bites
When a guest is underage - when a guest is visibly intoxicated
50. What is the suggestive nod method for up selling
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
The suggestive nod is nodding your head up and down while suggesting an item
Red
Flour - three
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests