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. At what temperature should hot food be kept?
Above 140 degrees
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
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

2. charred
Hot - fully cooked throughout
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
Cooked to order - black on outside

3. top sirloin
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 - 6oz. chicken breast
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cool center - red interior

4. large lobster tail entree comes in what sizes? and how much melted butter
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Maximum of 3 plates
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
9oz.-11oz. lobster - 1 1/2oz. butter

5. Medium rare
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
Warm Center - Red throughout
9 shrimp with one sidekick

6. end cut
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Cut from end of prime rib - usually fully cooked -
2 bites
Think drink - dinner menu - outsert

7. 60 minute dinner pace in 5 steps are?
Seasoned - seared - and slow roasted
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days
Below 40 degrees

8. At what temperature should hot food be kept?
Above 140 degrees
Looks under the age of 30
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.

9. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
A way to monitor guest behavior in order to withhold responsible alcohol services.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
One minute - and four minutes

10. two types of mineral waters we sell
Warm - Pink Center
Top sirloin
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Arrowhead and Pierre

11. recommended steak for lean - naturally tender
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Maximum of 3 plates
60 minutes
Filet mignon

12. what kind of past is served with the baked chicken pasta - with what kind of sauce
4 minutes - 10 minutes
Penne - 3 cheese Alfredo
Below 40 degrees
Seasoned - seared - and slow roasted

13. when food is dropped server should check back in __________ and ___________after the first check up
A way to monitor guest behavior in order to withhold responsible alcohol services.
One minute - and four minutes
4 minutes - 10 minutes
45 minutes

14. high noon feast includes the beverages choices of...?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Below 40 degrees
Soda - lemonade - ice or hot tea - coffe and milk
6oz.

15. target dinner turn times
Filet mignon
Top sirloin
18 to 24 months
60 minutes

16. you should do an entree check back within _________
As soon as possible - 2 minutes at most
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Looks under the age of 30
2 bites

17. Rare
2 - 6oz. chicken breast
2 bites
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cool center - red interior

18. what cheese come on the chicken avocado
All food must be stored 6 inches above ground level.
9 shrimp with one sidekick
Hot - fully cooked throughout
Jack

19. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
$2.09
20 seconds.
Cheddar

20. When is it against the law to serve alcohol?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
The choice method is suggesting between two high end items
When a guest is underage - when a guest is visibly intoxicated
18 to 24 months

21. Black Angus Cattle are matured from what ages?
Re-fires and Remakes.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
The choice method is suggesting between two high end items
18 to 24 months

22. What is the suggestive nod method for up selling
A minimum of 21 days
6oz.
Maximum of 3 plates
The suggestive nod is nodding your head up and down while suggesting an item

23. fire grilled prawns comes with How many shrimp?
As soon as possible - 2 minutes at most
Eight
Cheddar
Cheddar

24. What is the target turn time for lunch tables
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
45 minutes
Below 40 degrees
A minimum of 21 days

25. recommended steak for lean firm bold meaty flavor
The choice method is suggesting between two high end items
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Top sirloin
F -Feel - L -Look - A -Ask - G -Give back

26. beverage and bread should be delivered within ___________ appetizers delivered within __________
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
4 minutes - 10 minutes
6oz.
Cooked to order - black on outside

27. beverage and bread should be delivered within ___________ appetizers delivered within __________
As soon as possible - 2 minutes at most
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
4 minutes - 10 minutes
4 minutes

28. adding a sidekick cost an extra?
The choice method is suggesting between two high end items
$2.09
Red through - very cool center
Jack

29. recommended steak for lean firm bold meaty flavor
Top sirloin
All food must be stored 6 inches above ground level.
Soda - lemonade - ice or hot tea - coffe and milk
The choice method is suggesting between two high end items

30. what cheese comes on the bacon burger
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 - 6oz. chicken breast
Cheddar
Warm Center - Red throughout

31. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
Filet mignon
Cool center - red interior
Arrowhead and Pierre

32. When serving alcohol you must ID any person who...
Penne - 3 cheese Alfredo
Seasoned - seared - and slow roasted
Looks under the age of 30
Orange juice - cranberry - pineapple - grapefruit - tomato

33. garnishes for potato soup in order
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Penne - 3 cheese Alfredo
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 - 6''

34. five steps of dinner guest service pace
A way to monitor guest behavior in order to withhold responsible alcohol services.
20 seconds.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

35. List three steps in monitoring alcohol service using the 'traffic light system'
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Ribeye
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
.50

36. What is the maximum plates a server is allowed to carry?
Warm - Pink Center
Maximum of 3 plates
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

37. steak quesadilla comes with a _________ tortilla - _________green onions
2 - 6''
A way to monitor guest behavior in order to withhold responsible alcohol services.
Warm - Pink Center
Flour - three

38. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Arrowhead and Pierre
All food must be stored 6 inches above ground level.

39. All steak are __________ cut daily by our chefs and grilled over _____________
Warm - Pink Center
Orange juice - cranberry - pineapple - grapefruit - tomato
Jack
Hand - OPEN FLAME

40. Black Angus Cattle are matured from what ages?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
18 to 24 months
45 minutes
$2.09

41. #1 priority in the restaurant?
4 minutes
45 minutes
Re-fires and Remakes.
Cheddar

42. recommended steak for lean - naturally tender
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Filet mignon
A minimum of 21 days
Cooked to order - black on outside

43. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
Red
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
It is longer than shoulder length

44. broken glass is thrown in what color bucket?
Hand - OPEN FLAME
6oz.
Below 40 degrees
Red

45. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cut from end of prime rib - usually fully cooked -
Arrowhead and Pierre

46. At minimum - how far can food be stored close to the ground?
Orange juice - cranberry - pineapple - grapefruit - tomato
All food must be stored 6 inches above ground level.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

47. Medium well
Hot - Slightly pink center
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Eight

48. 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
$2.09
When a guest is underage - when a guest is visibly intoxicated
Soda - lemonade - ice or hot tea - coffe and milk

49. How is our signature prime rib prepared?
A minimum of 21 days
Seasoned - seared - and slow roasted
Arrowhead and Pierre
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

50. Medium
Warm - Pink Center
2 - 6oz. chicken breast
6oz.
Jack