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. Medium
Below 40 degrees
1) prepare yourself 2) prepare your area 3) prepare your information
Warm - Pink Center
Hot - fully cooked throughout

2. all of our beef is aged at....
Cool center - red interior
A minimum of 21 days
Quat sanitizer bucket
F -Feel - L -Look - A -Ask - G -Give back

3. soups and salads should be prepared within __________
F -Feel - L -Look - A -Ask - G -Give back
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
One minute - and four minutes
4 minutes

4. What is the choice method used for up selling
All food must be stored 6 inches above ground level.
The choice method is suggesting between two high end items
Re-fires and Remakes.
Soda - lemonade - ice or hot tea - coffe and milk

5. 6 entrees included in the high noon feast
When a guest is underage - when a guest is visibly intoxicated
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
9oz.-11oz. lobster - 1 1/2oz. butter

6. Medium rare
Warm Center - Red throughout
Eight
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
1) prepare yourself 2) prepare your area 3) prepare your information

7. What is the choice method used for up selling
2 - 6''
Red through - very cool center
The choice method is suggesting between two high end items
2 bites

8. broken glass is thrown in what color bucket?
Red
45 minutes
Think drink - dinner menu - outsert
2 - 6oz. chicken breast

9. your hair must be restrained when?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
It is longer than shoulder length
Hot - Slightly pink center
Eight

10. chicken and filet cobb come with How many oz. of meat?
Hand - OPEN FLAME
6oz.
The choice method is suggesting between two high end items
6oz.

11. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
New york strip
Looks under the age of 30

12. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
45 minutes
6oz.

13. #1 priority in the restaurant?
2 - 6''
Re-fires and Remakes.
$2.09
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

14. five steps of dinner guest service pace
4 minutes
18 to 24 months
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

15. non alcoholic beverages
Filet mignon
9oz.-11oz. lobster - 1 1/2oz. butter
Eight
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

16. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
4 minutes

17. List three steps in monitoring alcohol service using the 'traffic light system'
4 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Warm - Pink Center
Cheddar

18. Black Angus Cattle are matured from what ages?
Hand - OPEN FLAME
Looks under the age of 30
18 to 24 months
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

19. Well
.50
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Hot - fully cooked throughout
12-16oz.

20. fire grilled prawns comes with How many shrimp?
Cooked to order - black on outside
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Eight
18 to 24 months

21. what cheese come on the chicken avocado
Jack
6oz.
F -Feel - L -Look - A -Ask - G -Give back
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

22. How is hot tea prepared?
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
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

23. 3 steps to guest ready preparation
9oz.-11oz. lobster - 1 1/2oz. butter
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
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

24. Well
6oz.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hot - fully cooked throughout
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

25. end cut
45 minutes
Cut from end of prime rib - usually fully cooked -
Warm - Pink Center
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

26. What is the traffic light system?
When a guest is underage - when a guest is visibly intoxicated
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cool center - red interior
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

27. For checking identification - What is the F.L.A.G. system?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cool center - red interior
F -Feel - L -Look - A -Ask - G -Give back
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

28. filet mignon
Hand - OPEN FLAME
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Seasoned - seared - and slow roasted

29. all of our beef is aged at....
Ribeye
Red
6oz.
A minimum of 21 days

30. recommended steak for flavor/ well marbled
2 - 6''
A minimum of 21 days
Ribeye
2 bites

31. 3 tools for selling
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
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
Think drink - dinner menu - outsert

32. when food is dropped server should check back in __________ and ___________after the first check up
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Red through - very cool center
One minute - and four minutes
2 bites

33. garnishes for potato soup in order
Arrowhead and Pierre
Cool center - red interior
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

34. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Below 40 degrees
Red
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

35. philly comes with How many oz. of meat
Maximum of 3 plates
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cool center - red interior
6oz.

36. How many shrimp are on the crispy shrimp entree - and How many sides are included
Cheddar
9 shrimp with one sidekick
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

37. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Warm - Pink Center
4 minutes - 10 minutes
Jack

38. non alcoholic beverages
It is longer than shoulder length
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
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

39. 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
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Seasoned - seared - and slow roasted
4 minutes - 10 minutes

40. how much extra to add hot fudge to an ice cream dessert?
.50
12-16oz.
60 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

41. What is the maximum plates a server is allowed to carry?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Maximum of 3 plates
12-16oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

42. target dinner turn times
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
60 minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
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

43. 5 main busser duties
As soon as possible - 2 minutes at most
Quat sanitizer bucket
Warm - Pink Center
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

44. 5 main busser duties
6oz.
Quat sanitizer bucket
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
20 seconds.

45. adding a sidekick cost an extra?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
$2.09
45 minutes
6oz.

46. recommended steak for lean firm bold meaty flavor
The choice method is suggesting between two high end items
Red through - very cool center
Top sirloin
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

47. adding a sidekick cost an extra?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hot - fully cooked throughout
Cheddar
$2.09

48. At minimum - how far can food be stored close to the ground?
Flour - three
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
All food must be stored 6 inches above ground level.
Re-fires and Remakes.

49. What is the suggestive nod method for up selling
A way to monitor guest behavior in order to withhold responsible alcohol services.
HOT FOOD HOT!
The suggestive nod is nodding your head up and down while suggesting an item
Cut from end of prime rib - usually fully cooked -

50. recommended steak for hearty and robust
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Top sirloin
Maximum of 3 plates
New york strip