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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. new york strip
6oz.
Below 40 degrees
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

2. your hair must be restrained when?
4 minutes
It is longer than shoulder length
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
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

3. All towels should be kept in?
1) prepare yourself 2) prepare your area 3) prepare your information
Quat sanitizer bucket
Cool center - red interior
Hot - fully cooked throughout

4. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Jack
As soon as possible - 2 minutes at most
Cheddar

5. target dinner turn times
.50
4 minutes
60 minutes
Cut from end of prime rib - usually fully cooked -

6. Well
Cooked to order - black on outside
Hot - fully cooked throughout
60 minutes
Above 140 degrees

7. five steps of dinner guest service pace
4 minutes - 10 minutes
Think drink - dinner menu - outsert
Maximum of 3 plates
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

8. How many shrimp are on the crispy shrimp entree - and How many sides are included
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
When a guest is underage - when a guest is visibly intoxicated
Orange juice - cranberry - pineapple - grapefruit - tomato
9 shrimp with one sidekick

9. fire grilled chicken come in what size?
2 - 6oz. chicken breast
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Ribeye

10. guest should be greeted
Cheddar
6oz.
As soon as possible - 2 minutes at most
6oz.

11. how much extra to add hot fudge to an ice cream dessert?
4 minutes - 10 minutes
.50
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

12. At what temperature should cold food be kept?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hand - OPEN FLAME
60 minutes
Below 40 degrees

13. recommended steak for lean firm bold meaty flavor
Top sirloin
A minimum of 21 days
The suggestive nod is nodding your head up and down while suggesting an item
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

14. what kind of steak do we serve?
Eight
Cool center - red interior
Maximum of 3 plates
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

15. non alcoholic beverages
Cheddar
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
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

16. what cheese comes on the bacon burger
Cheddar
Filet mignon
Eight
6oz.

17. what cheese come on the chicken avocado
A minimum of 21 days
Jack
Penne - 3 cheese Alfredo
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

18. 3 tools for selling
Cooked to order - black on outside
The choice method is suggesting between two high end items
20 seconds.
Think drink - dinner menu - outsert

19. Blood Rare
The suggestive nod is nodding your head up and down while suggesting an item
Red through - very cool center
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
HOT FOOD HOT!

20. what are a few thing to prevent cross contaminating food?
All food must be stored 6 inches above ground level.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Re-fires and Remakes.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

21. What is the expeditors #1 priority?
Soda - lemonade - ice or hot tea - coffe and milk
HOT FOOD HOT!
Red
Hot - Slightly pink center

22. soups and salads should be prepared within __________
4 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
As soon as possible - 2 minutes at most
Maximum of 3 plates

23. All steak are __________ cut daily by our chefs and grilled over _____________
The choice method is suggesting between two high end items
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
Below 40 degrees
Hand - OPEN FLAME

24. build s garden salad in order
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
Cheddar
Above 140 degrees

25. large lobster tail entree comes in what sizes? and how much melted butter
Below 40 degrees
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
The suggestive nod is nodding your head up and down while suggesting an item
9oz.-11oz. lobster - 1 1/2oz. butter

26. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
Cooked to order - black on outside
Jack
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

27. 6 entrees included in the high noon feast
2 - 6''
7oz. - 3oz. of mushrooms
6oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

28. #1 priority in the restaurant?
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
Re-fires and Remakes.
60 minutes

29. What is the choice method used for up selling
The choice method is suggesting between two high end items
.50
Filet mignon
9oz.-11oz. lobster - 1 1/2oz. butter

30. At minimum - how far can food be stored close to the ground?
Quat sanitizer bucket
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
9oz.-11oz. lobster - 1 1/2oz. butter
All food must be stored 6 inches above ground level.

31. At what temperature should hot food be kept?
Above 140 degrees
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Warm - Pink Center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

32. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Cut from end of prime rib - usually fully cooked -
7oz. - 3oz. of mushrooms
Top sirloin
9 shrimp with one sidekick

33. Rare
Arrowhead and Pierre
Looks under the age of 30
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cool center - red interior

34. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
4 minutes
Red
New york strip

35. At minimum - how far can food be stored close to the ground?
Red through - very cool center
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
All food must be stored 6 inches above ground level.
Think drink - dinner menu - outsert

36. What is the target turn time for lunch tables
$2.09
Cheddar
45 minutes
.50

37. end cut
New york strip
F -Feel - L -Look - A -Ask - G -Give back
A minimum of 21 days
Cut from end of prime rib - usually fully cooked -

38. Medium
Warm - Pink Center
Hot - Slightly pink center
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Ribeye

39. For checking identification - What is the F.L.A.G. system?
Jack
F -Feel - L -Look - A -Ask - G -Give back
Orange juice - cranberry - pineapple - grapefruit - tomato
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

40. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Arrowhead and Pierre
6oz.
Below 40 degrees

41. What is the maximum plates a server is allowed to carry?
2 - 6''
HOT FOOD HOT!
Maximum of 3 plates
As soon as possible - 2 minutes at most

42. end cut
Cut from end of prime rib - usually fully cooked -
$2.09
Eight
Maximum of 3 plates

43. At what temperature should hot food be kept?
The choice method is suggesting between two high end items
Warm Center - Red throughout
2 - 6oz. chicken breast
Above 140 degrees

44. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
9 shrimp with one sidekick
When a guest is underage - when a guest is visibly intoxicated
7oz. - 3oz. of mushrooms

45. top sirloin
2 - 6oz. chicken breast
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

46. Well
2 - 6''
Hot - fully cooked throughout
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
The suggestive nod is nodding your head up and down while suggesting an item

47. you should do an entree check back within _________
60 minutes
4 minutes - 10 minutes
2 bites
.50

48. 2 sizes of the ribeye
12-16oz.
A minimum of 21 days
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
9oz.-11oz. lobster - 1 1/2oz. butter

49. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
2 bites
Warm Center - Red throughout
$2.09

50. three cheese garlic bread comes with How many oz. of meat
Hot - fully cooked throughout
The suggestive nod is nodding your head up and down while suggesting an item
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.