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. broken glass is thrown in what color bucket?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
As soon as possible - 2 minutes at most
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

2. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
A minimum of 21 days
Above 140 degrees
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

3. recommended steak for hearty and robust
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cooked to order - black on outside
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
New york strip

4. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Red through - very cool center
Warm - Pink Center
7oz. - 3oz. of mushrooms
The choice method is suggesting between two high end items

5. How long should you wash your hands for?
18 to 24 months
12-16oz.
20 seconds.
.50

6. sampler plater includes...
7oz. - 3oz. of mushrooms
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
$2.09
Above 140 degrees

7. What is the choice method used for up selling
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
9 shrimp with one sidekick
The choice method is suggesting between two high end items
2 - 6''

8. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Filet mignon
All food must be stored 6 inches above ground level.
A way to monitor guest behavior in order to withhold responsible alcohol services.

9. All towels should be kept in?
Soda - lemonade - ice or hot tea - coffe and milk
Quat sanitizer bucket
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.

10. What is the suggestive nod method for up selling
Arrowhead and Pierre
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
The suggestive nod is nodding your head up and down while suggesting an item

11. broken glass is thrown in what color bucket?
Hot - Slightly pink center
Eight
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red

12. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Warm - Pink Center
Think drink - dinner menu - outsert
A minimum of 21 days

13. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Maximum of 3 plates
6oz.
Penne - 3 cheese Alfredo

14. Black Angus Cattle are matured from what ages?
Think drink - dinner menu - outsert
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
18 to 24 months
Soda - lemonade - ice or hot tea - coffe and milk

15. prime trio come with what size lobster tail and How many prawns
Red through - very cool center
The choice method is suggesting between two high end items
Orange juice - cranberry - pineapple - grapefruit - tomato
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

16. What is the suggestive nod method for up selling
2 - 6oz. chicken breast
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
The suggestive nod is nodding your head up and down while suggesting an item
Soda - lemonade - ice or hot tea - coffe and milk

17. what are a few thing to prevent cross contaminating food?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
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)
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

18. your hair must be restrained when?
Eight
4 minutes - 10 minutes
It is longer than shoulder length
2 bites

19. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.
Quat sanitizer bucket
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

20. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Penne - 3 cheese Alfredo

21. guest should be greeted
As soon as possible - 2 minutes at most
Cool center - red interior
New york strip
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

22. #1 priority in the restaurant?
6oz.
Warm - Pink Center
Re-fires and Remakes.
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

23. three cheese garlic bread comes with How many oz. of meat
Re-fires and Remakes.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
One minute - and four minutes
6oz.

24. when food is dropped server should check back in __________ and ___________after the first check up
6oz.
One minute - and four minutes
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

25. what kind of steak do we serve?
2 - 6oz. chicken breast
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
.50
9 shrimp with one sidekick

26. describe the filet mignon sandwich
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

27. garnishes for potato soup in order
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
$2.09
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Quat sanitizer bucket

28. For checking identification - What is the F.L.A.G. system?
7oz. - 3oz. of mushrooms
Ribeye
F -Feel - L -Look - A -Ask - G -Give back
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

29. All steak are __________ cut daily by our chefs and grilled over _____________
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hand - OPEN FLAME
One minute - and four minutes

30. Medium well
Hot - Slightly pink center
The choice method is suggesting between two high end items
Cool center - red interior
.50

31. What is the choice method used for up selling
1) prepare yourself 2) prepare your area 3) prepare your information
The choice method is suggesting between two high end items
Cheddar
The suggestive nod is nodding your head up and down while suggesting an item

32. 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
The choice method is suggesting between two high end items
12-16oz.
6oz.

33. target dinner turn times
7oz. - 3oz. of mushrooms
9 shrimp with one sidekick
60 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

34. steak quesadilla comes with a _________ tortilla - _________green onions
The suggestive nod is nodding your head up and down while suggesting an item
Cut from end of prime rib - usually fully cooked -
Flour - three
Eight

35. steak quesadilla comes with a _________ tortilla - _________green onions
9oz.-11oz. lobster - 1 1/2oz. butter
The suggestive nod is nodding your head up and down while suggesting an item
Flour - three
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

36. what kind of past is served with the baked chicken pasta - with what kind of sauce
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Penne - 3 cheese Alfredo
Eight
New york strip

37. charred
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cooked to order - black on outside
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

38. three cheese garlic bread comes with How many oz. of meat
Re-fires and Remakes.
18 to 24 months
18 to 24 months
6oz.

39. What is the target turn time for lunch tables
HOT FOOD HOT!
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
45 minutes

40. 3 seafood items for steak/seafood roundups
Hot - Slightly pink center
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Warm - Pink Center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

41. how much extra to add hot fudge to an ice cream dessert?
One minute - and four minutes
.50
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
A minimum of 21 days

42. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cool center - red interior
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
6oz.

43. new york strip
Warm Center - Red throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Red through - very cool center
Quat sanitizer bucket

44. high noon feast includes the beverages choices of...?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Penne - 3 cheese Alfredo
Warm Center - Red throughout
Soda - lemonade - ice or hot tea - coffe and milk

45. How long should you wash your hands for?
HOT FOOD HOT!
Flour - three
$2.09
20 seconds.

46. when food is dropped server should check back in __________ and ___________after the first check up
4 minutes
One minute - and four minutes
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter

47. two types of mineral waters we sell
Arrowhead and Pierre
It is longer than shoulder length
Quat sanitizer bucket
Filet mignon

48. chicken avocado come with How many oz. of meat
Arrowhead and Pierre
6oz.
Top sirloin
Warm Center - Red throughout

49. recommended steak for lean firm bold meaty flavor
Top sirloin
2 - 6''
Above 140 degrees
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

50. At minimum - how far can food be stored close to the ground?
12-16oz.
Cool center - red interior
All food must be stored 6 inches above ground level.
Eight