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. build s garden salad in order
6oz.
Hand - OPEN FLAME
Think drink - dinner menu - outsert
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

2. #1 priority in the restaurant?
Re-fires and Remakes.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
9oz.-11oz. lobster - 1 1/2oz. butter
Hot - Slightly pink center

3. filet mignon
Orange juice - cranberry - pineapple - grapefruit - tomato
Think drink - dinner menu - outsert
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cut from end of prime rib - usually fully cooked -

4. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Think drink - dinner menu - outsert
1) prepare yourself 2) prepare your area 3) prepare your information

5. steak quesadilla comes with a _________ tortilla - _________green onions
Below 40 degrees
Jack
Below 40 degrees
Flour - three

6. garnishes for potato soup in order
All food must be stored 6 inches above ground level.
60 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

7. Medium well
Hot - Slightly pink center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
4 minutes
Red

8. your hair must be restrained when?
It is longer than shoulder length
6oz.
Penne - 3 cheese Alfredo
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

9. your hair must be restrained when?
Ribeye
It is longer than shoulder length
Cool center - red interior
Red through - very cool center

10. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
Penne - 3 cheese Alfredo
Warm - Pink Center
18 to 24 months

11. chicken and filet cobb come with How many oz. of meat?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Top sirloin
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.

12. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Maximum of 3 plates
Jack
Red through - very cool center

13. recommended steak for flavor/ well marbled
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Ribeye
Penne - 3 cheese Alfredo
A way to monitor guest behavior in order to withhold responsible alcohol services.

14. adding a sidekick cost an extra?
New york strip
Maximum of 3 plates
Maximum of 3 plates
$2.09

15. five steps of dinner guest service pace
A way to monitor guest behavior in order to withhold responsible alcohol services.
Seasoned - seared - and slow roasted
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

16. beverage and bread should be delivered within ___________ appetizers delivered within __________
2 - 6''
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
4 minutes - 10 minutes
7oz. - 3oz. of mushrooms

17. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
A way to monitor guest behavior in order to withhold responsible alcohol services.
The choice method is suggesting between two high end items

18. 2 sizes of the ribeye
12-16oz.
2 - 6oz. chicken breast
Quat sanitizer bucket
Eight

19. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
9 shrimp with one sidekick
20 seconds.
7oz. - 3oz. of mushrooms
It is longer than shoulder length

20. describe the filet mignon sandwich
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
Filet mignon
HOT FOOD HOT!

21. 3 tools for selling
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Maximum of 3 plates
Think drink - dinner menu - outsert
F -Feel - L -Look - A -Ask - G -Give back

22. guest should be greeted
As soon as possible - 2 minutes at most
2 bites
Hot - Slightly pink center
$2.09

23. All towels should be kept in?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Quat sanitizer bucket
$2.09
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

24. charred
Cooked to order - black on outside
60 minutes
45 minutes
1) prepare yourself 2) prepare your area 3) prepare your information

25. end cut
Cut from end of prime rib - usually fully cooked -
18 to 24 months
Soda - lemonade - ice or hot tea - coffe and milk
F -Feel - L -Look - A -Ask - G -Give back

26. how much extra to add hot fudge to an ice cream dessert?
.50
Red through - very cool center
Jack
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

27. what are a few thing to prevent cross contaminating food?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) prepare yourself 2) prepare your area 3) prepare your information
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red through - very cool center

28. recommended steak for hearty and robust
7oz. - 3oz. of mushrooms
Arrowhead and Pierre
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
New york strip

29. new york strip
Above 140 degrees
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
HOT FOOD HOT!
Arrowhead and Pierre

30. chicken avocado come with How many oz. of meat
60 minutes
Quat sanitizer bucket
6oz.
Jack

31. broken glass is thrown in what color bucket?
Below 40 degrees
Maximum of 3 plates
Red
18 to 24 months

32. what cheese comes on the bacon burger
F -Feel - L -Look - A -Ask - G -Give back
Cheddar
Think drink - dinner menu - outsert
Seasoned - seared - and slow roasted

33. How long should you wash your hands for?
It is longer than shoulder length
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
20 seconds.

34. 3 tools for selling
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Top sirloin
Think drink - dinner menu - outsert
2 bites

35. Medium
9 shrimp with one sidekick
Warm - Pink Center
9oz.-11oz. lobster - 1 1/2oz. butter
12-16oz.

36. Black Angus Cattle are matured from what ages?
18 to 24 months
20 seconds.
A way to monitor guest behavior in order to withhold responsible alcohol services.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

37. top sirloin
4 minutes
7oz. - 3oz. of mushrooms
Seasoned - seared - and slow roasted
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

38. target dinner turn times
7oz. - 3oz. of mushrooms
Quat sanitizer bucket
60 minutes
Think drink - dinner menu - outsert

39. Blood Rare
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Red through - very cool center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) prepare yourself 2) prepare your area 3) prepare your information

40. Well
Hot - fully cooked throughout
One minute - and four minutes
Seasoned - seared - and slow roasted
Warm - Pink Center

41. recommended steak for flavor/ well marbled
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Ribeye
20 seconds.
6oz.

42. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
When a guest is underage - when a guest is visibly intoxicated

43. Medium well
Red through - very cool center
9 shrimp with one sidekick
Think drink - dinner menu - outsert
Hot - Slightly pink center

44. for coffee we serve _______ creamers on a ___________ plate.
4 minutes
2 - 6''
Hand - OPEN FLAME
6oz.

45. What is the expeditors #1 priority?
6oz.
Below 40 degrees
Maximum of 3 plates
HOT FOOD HOT!

46. 3 steps to guest ready preparation
6oz.
18 to 24 months
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) prepare yourself 2) prepare your area 3) prepare your information

47. At minimum - how far can food be stored close to the ground?
Quat sanitizer bucket
12-16oz.
4 minutes - 10 minutes
All food must be stored 6 inches above ground level.

48. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
.50
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

49. What is the target turn time for lunch tables
Warm - Pink Center
Looks under the age of 30
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
45 minutes

50. 60 minute dinner pace in 5 steps are?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Seasoned - seared - and slow roasted
Eight
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop