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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. 3 seafood items for steak/seafood roundups
Jack
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hot - fully cooked throughout
New york strip

2. all of our beef is aged at....
Orange juice - cranberry - pineapple - grapefruit - tomato
A minimum of 21 days
Jack
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

3. three cheese garlic bread comes with How many oz. of meat
6oz.
Quat sanitizer bucket
It is longer than shoulder length
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

4. target dinner turn times
Think drink - dinner menu - outsert
F -Feel - L -Look - A -Ask - G -Give back
6oz.
60 minutes

5. At what temperature should hot food be kept?
2 bites
Above 140 degrees
It is longer than shoulder length
A way to monitor guest behavior in order to withhold responsible alcohol services.

6. how much extra to add hot fudge to an ice cream dessert?
The suggestive nod is nodding your head up and down while suggesting an item
As soon as possible - 2 minutes at most
.50
$2.09

7. How long should you wash your hands for?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 bites
20 seconds.

8. 6 entrees included in the high noon feast
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
Eight
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
60 minutes

9. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
Top sirloin
A minimum of 21 days
Ribeye

10. 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
6oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

11. What is the suggestive nod method for up selling
Above 140 degrees
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Filet mignon
The suggestive nod is nodding your head up and down while suggesting an item

12. chicken avocado come with How many oz. of meat
6oz.
.50
All food must be stored 6 inches above ground level.
6oz.

13. Well
4 minutes
2 bites
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hot - fully cooked throughout

14. Rare
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Below 40 degrees
Cool center - red interior

15. what cheese come on the chicken avocado
Warm Center - Red throughout
Re-fires and Remakes.
Quat sanitizer bucket
Jack

16. What is the target turn time for lunch tables
6oz.
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
45 minutes

17. recommended steak for hearty and robust
One minute - and four minutes
Red
6oz.
New york strip

18. 60 minute dinner pace in 5 steps are?
Cheddar
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Red

19. guest should be greeted
When a guest is underage - when a guest is visibly intoxicated
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
A way to monitor guest behavior in order to withhold responsible alcohol services.
As soon as possible - 2 minutes at most

20. recommended steak for hearty and robust
9oz.-11oz. lobster - 1 1/2oz. butter
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
New york strip

21. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato
7oz. - 3oz. of mushrooms

22. for coffee we serve _______ creamers on a ___________ plate.
It is longer than shoulder length
2 - 6''
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
9oz.-11oz. lobster - 1 1/2oz. butter

23. broken glass is thrown in what color bucket?
Ribeye
As soon as possible - 2 minutes at most
Red
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

24. At minimum - how far can food be stored close to the ground?
Cool center - red interior
2 - 6oz. chicken breast
All food must be stored 6 inches above ground level.
When a guest is underage - when a guest is visibly intoxicated

25. When serving alcohol you must ID any person who...
4 minutes - 10 minutes
Looks under the age of 30
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

26. What is the traffic light system?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.

27. How is hot tea prepared?
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
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
One minute - and four minutes

28. sampler plater includes...
As soon as possible - 2 minutes at most
2 - 6oz. chicken breast
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

29. chicken and filet cobb come with How many oz. of meat?
Penne - 3 cheese Alfredo
2 - 6''
6oz.
When a guest is underage - when a guest is visibly intoxicated

30. 5 main busser duties
.50
A way to monitor guest behavior in order to withhold responsible alcohol services.
1) prepare yourself 2) prepare your area 3) prepare your information
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

31. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Below 40 degrees
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Think drink - dinner menu - outsert

32. recommended steak for lean firm bold meaty flavor
Top sirloin
Penne - 3 cheese Alfredo
Cheddar
Flour - three

33. Ribeye
Jack
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cooked to order - black on outside
One minute - and four minutes

34. How long should you wash your hands for?
20 seconds.
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
18 to 24 months

35. what cheese come on the chicken avocado
Looks under the age of 30
When a guest is underage - when a guest is visibly intoxicated
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Jack

36. target dinner turn times
F -Feel - L -Look - A -Ask - G -Give back
60 minutes
$2.09
A minimum of 21 days

37. 3 steps to guest ready preparation
Soda - lemonade - ice or hot tea - coffe and milk
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
1) prepare yourself 2) prepare your area 3) prepare your information
2 - 6oz. chicken breast

38. end cut
Seasoned - seared - and slow roasted
New york strip
Top sirloin
Cut from end of prime rib - usually fully cooked -

39. how much extra to add hot fudge to an ice cream dessert?
1) prepare yourself 2) prepare your area 3) prepare your information
60 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
.50

40. At what temperature should cold food be kept?
Below 40 degrees
7oz. - 3oz. of mushrooms
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hand - OPEN FLAME

41. adding a sidekick cost an extra?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
$2.09
Eight
Maximum of 3 plates

42. Blood Rare
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
One minute - and four minutes
Below 40 degrees
Red through - very cool center

43. what kind of steak do we serve?
Cool center - red interior
1) prepare yourself 2) prepare your area 3) prepare your information
Hand - OPEN FLAME
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

44. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Looks under the age of 30
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

45. What is the expeditors #1 priority?
New york strip
HOT FOOD HOT!
Maximum of 3 plates
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

46. #1 priority in the restaurant?
Orange juice - cranberry - pineapple - grapefruit - tomato
Re-fires and Remakes.
Warm Center - Red throughout
Top sirloin

47. Rare
Cool center - red interior
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

48. Medium well
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hot - Slightly pink center
20 seconds.

49. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
45 minutes
20 seconds.
45 minutes

50. How is hot tea prepared?
Hot - Slightly pink center
.50
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