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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. five steps of dinner guest service pace
Hot - fully cooked throughout
Jack
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

2. 3 steps to guest ready preparation
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
As soon as possible - 2 minutes at most
1) prepare yourself 2) prepare your area 3) prepare your information
Above 140 degrees

3. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
As soon as possible - 2 minutes at most
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Warm - Pink Center

4. end cut
Warm - Pink Center
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cut from end of prime rib - usually fully cooked -
Hot - Slightly pink center

5. 60 minute dinner pace in 5 steps are?
New york strip
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cooked to order - black on outside
.50

6. List three steps in monitoring alcohol service using the 'traffic light system'
6oz.
HOT FOOD HOT!
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Maximum of 3 plates

7. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
9 shrimp with one sidekick
4 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

8. 60 minute dinner pace in 5 steps are?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Above 140 degrees
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

9. what kind of past is served with the baked chicken pasta - with what kind of sauce
Quat sanitizer bucket
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
Penne - 3 cheese Alfredo
It is longer than shoulder length

10. what kind of past is served with the baked chicken pasta - with what kind of sauce
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - fully cooked throughout
Penne - 3 cheese Alfredo
Cut from end of prime rib - usually fully cooked -

11. Medium
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Warm - Pink Center
6oz.
When a guest is underage - when a guest is visibly intoxicated

12. garnishes for potato soup in order
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
Red through - very cool center
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
7oz. - 3oz. of mushrooms

13. What is the choice method used for up selling
A way to monitor guest behavior in order to withhold responsible alcohol services.
Orange juice - cranberry - pineapple - grapefruit - tomato
Red through - very cool center
The choice method is suggesting between two high end items

14. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
1) prepare yourself 2) prepare your area 3) prepare your information
A way to monitor guest behavior in order to withhold responsible alcohol services.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
7oz. - 3oz. of mushrooms

15. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Above 140 degrees
New york strip
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

16. How long should you wash your hands for?
The suggestive nod is nodding your head up and down while suggesting an item
Soda - lemonade - ice or hot tea - coffe and milk
20 seconds.
HOT FOOD HOT!

17. high noon feast includes the beverages choices of...?
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
18 to 24 months
Quat sanitizer bucket

18. philly comes with How many oz. of meat
Cool center - red interior
6oz.
Cool center - red interior
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

19. target dinner turn times
Penne - 3 cheese Alfredo
Eight
60 minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

20. philly comes with How many oz. of meat
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.
Cooked to order - black on outside
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

21. beverage and bread should be delivered within ___________ appetizers delivered within __________
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
9 shrimp with one sidekick
4 minutes - 10 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

22. 5 main busser duties
Penne - 3 cheese Alfredo
Cool center - red interior
4 minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

23. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
It is longer than shoulder length
9 shrimp with one sidekick
Penne - 3 cheese Alfredo

24. At what temperature should cold food be kept?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
4 minutes
1) prepare yourself 2) prepare your area 3) prepare your information
Below 40 degrees

25. When serving alcohol you must ID any person who...
Looks under the age of 30
Ribeye
Re-fires and Remakes.
It is longer than shoulder length

26. all of our beef is aged at....
All food must be stored 6 inches above ground level.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
The choice method is suggesting between two high end items
A minimum of 21 days

27. end cut
As soon as possible - 2 minutes at most
Below 40 degrees
Cut from end of prime rib - usually fully cooked -
Eight

28. How many shrimp are on the crispy shrimp entree - and How many sides are included
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 - 6oz. chicken breast
2 bites
9 shrimp with one sidekick

29. chicken avocado come with How many oz. of meat
6oz.
Filet mignon
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
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

30. Well
Hot - fully cooked throughout
Below 40 degrees
All food must be stored 6 inches above ground level.
A minimum of 21 days

31. charred
It is longer than shoulder length
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Red
Cooked to order - black on outside

32. soups and salads should be prepared within __________
Ribeye
F -Feel - L -Look - A -Ask - G -Give back
12-16oz.
4 minutes

33. recommended steak for lean - naturally tender
Filet mignon
Flour - three
One minute - and four minutes
Below 40 degrees

34. fire grilled chicken come in what size?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Warm Center - Red throughout
2 - 6oz. chicken breast

35. All steak are __________ cut daily by our chefs and grilled over _____________
18 to 24 months
Hand - OPEN FLAME
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.

36. recommended steak for lean firm bold meaty flavor
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
The choice method is suggesting between two high end items
Top sirloin
The suggestive nod is nodding your head up and down while suggesting an item

37. All towels should be kept in?
Arrowhead and Pierre
F -Feel - L -Look - A -Ask - G -Give back
Quat sanitizer 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

38. What is the expeditors #1 priority?
Warm - Pink Center
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
HOT FOOD HOT!
6oz.

39. Medium rare
Warm Center - Red throughout
9 shrimp with one sidekick
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
HOT FOOD HOT!

40. how much extra to add hot fudge to an ice cream dessert?
.50
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
6oz.

41. adding a sidekick cost an extra?
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
$2.09
Eight

42. build s garden salad in order
New york strip
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

43. Medium well
Penne - 3 cheese Alfredo
Cool center - red interior
12-16oz.
Hot - Slightly pink center

44. three cheese garlic bread comes with How many oz. of meat
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hand - OPEN FLAME
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.

45. charred
Soda - lemonade - ice or hot tea - coffe and milk
45 minutes
Cooked to order - black on outside
18 to 24 months

46. your hair must be restrained when?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Filet mignon
It is longer than shoulder length

47. for coffee we serve _______ creamers on a ___________ plate.
Hand - OPEN FLAME
2 - 6''
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Cooked to order - black on outside

48. 3 steps to guest ready preparation
Flour - three
12-16oz.
Below 40 degrees
1) prepare yourself 2) prepare your area 3) prepare your information

49. When is it against the law to serve alcohol?
6oz.
When a guest is underage - when a guest is visibly intoxicated
7oz. - 3oz. of mushrooms
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

50. 2 sizes of the ribeye
60 minutes
Think drink - dinner menu - outsert
6oz.
12-16oz.