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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. three cheese garlic bread comes with How many oz. of meat
6oz.
Think drink - dinner menu - outsert
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

2. All steak are __________ cut daily by our chefs and grilled over _____________
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Maximum of 3 plates
18 to 24 months
Hand - OPEN FLAME

3. large lobster tail entree comes in what sizes? and how much melted butter
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

4. new york strip
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
$2.09
20 seconds.

5. At what temperature should hot food be kept?
Above 140 degrees
Below 40 degrees
Seasoned - seared - and slow roasted
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

6. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
As soon as possible - 2 minutes at most
Penne - 3 cheese Alfredo
Hot - fully cooked throughout

7. How many shrimp are on the crispy shrimp entree - and How many sides are included
Quat sanitizer bucket
9 shrimp with one sidekick
2 - 6oz. chicken breast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

8. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Above 140 degrees
Cheddar
F -Feel - L -Look - A -Ask - G -Give back

9. 3 steps to guest ready preparation
Soda - lemonade - ice or hot tea - coffe and milk
1) prepare yourself 2) prepare your area 3) prepare your information
A way to monitor guest behavior in order to withhold responsible alcohol services.
4 minutes - 10 minutes

10. your hair must be restrained when?
$2.09
6oz.
It is longer than shoulder length
Seasoned - seared - and slow roasted

11. what cheese come on the chicken avocado
HOT FOOD HOT!
Jack
1) prepare yourself 2) prepare your area 3) prepare your information
Soda - lemonade - ice or hot tea - coffe and milk

12. 5 main busser duties
Below 40 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
20 seconds.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

13. How is hot tea prepared?
Eight
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
9 shrimp with one sidekick
$2.09

14. Medium rare
Ribeye
Warm Center - Red throughout
4 minutes - 10 minutes
Hot - Slightly pink center

15. How is our signature prime rib prepared?
2 - 6''
Hot - fully cooked throughout
Seasoned - seared - and slow roasted
Top sirloin

16. How long should you wash your hands for?
20 seconds.
New york strip
Above 140 degrees
Arrowhead and Pierre

17. filet mignon
45 minutes
A minimum of 21 days
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
20 seconds.

18. charred
New york strip
Cooked to order - black on outside
Red through - very cool center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

19. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
7oz. - 3oz. of mushrooms
F -Feel - L -Look - A -Ask - G -Give back
Ribeye

20. At what temperature should cold food be kept?
Re-fires and Remakes.
Cool center - red interior
Below 40 degrees
Red

21. what cheese comes on the bacon burger
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
7oz. - 3oz. of mushrooms
Cheddar
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

22. what kind of past is served with the baked chicken pasta - with what kind of sauce
Think drink - dinner menu - outsert
Jack
Penne - 3 cheese Alfredo
$2.09

23. 3 seafood items for steak/seafood roundups
Cool center - red interior
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.
6oz.

24. what kind of steak do we serve?
It is longer than shoulder length
$2.09
One minute - and four minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

25. 2 sizes of the ribeye
All food must be stored 6 inches above ground level.
12-16oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.
One minute - and four minutes

26. prime trio come with what size lobster tail and How many prawns
Ribeye
The choice method is suggesting between two high end items
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Ribeye

27. Medium well
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
The choice method is suggesting between two high end items
Hot - Slightly pink center
A minimum of 21 days

28. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
9oz.-11oz. lobster - 1 1/2oz. butter
Filet mignon

29. List three steps in monitoring alcohol service using the 'traffic light system'
4 minutes - 10 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Above 140 degrees
6oz.

30. chicken and filet cobb come with How many oz. of meat?
Cooked to order - black on outside
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 bites

31. #1 priority in the restaurant?
Re-fires and Remakes.
Looks under the age of 30
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
F -Feel - L -Look - A -Ask - G -Give back

32. how much extra to add hot fudge to an ice cream dessert?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - fully cooked throughout
60 minutes
.50

33. chicken and filet cobb come with How many oz. of meat?
6oz.
HOT FOOD HOT!
Cheddar
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

34. recommended steak for hearty and robust
New york strip
6oz.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
4 minutes - 10 minutes

35. two types of mineral waters we sell
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Arrowhead and Pierre
One minute - and four minutes
Cut from end of prime rib - usually fully cooked -

36. steak quesadilla comes with a _________ tortilla - _________green onions
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
Flour - three
All food must be stored 6 inches above ground level.

37. For checking identification - What is the F.L.A.G. system?
6oz.
F -Feel - L -Look - A -Ask - G -Give back
Below 40 degrees
9 shrimp with one sidekick

38. What is the target turn time for lunch tables
45 minutes
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
Flour - three

39. Medium
Eight
New york strip
Warm - Pink Center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

40. All towels should be kept in?
As soon as possible - 2 minutes at most
45 minutes
Quat sanitizer bucket
Seasoned - seared - and slow roasted

41. 3 tools for selling
Cheddar
Hot - fully cooked throughout
12-16oz.
Think drink - dinner menu - outsert

42. describe the filet mignon sandwich
As soon as possible - 2 minutes at most
1) prepare yourself 2) prepare your area 3) prepare your information
Cool center - red interior
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

43. build s garden salad in order
A minimum of 21 days
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cool center - red interior

44. What is the suggestive nod method for up selling
6oz.
The suggestive nod is nodding your head up and down while suggesting an item
Cut from end of prime rib - usually fully cooked -
2 - 6oz. chicken breast

45. five steps of dinner guest service pace
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
Hot - fully cooked throughout
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

46. At what temperature should hot food be kept?
Above 140 degrees
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Jack
Seasoned - seared - and slow roasted

47. you should do an entree check back within _________
A minimum of 21 days
Hand - OPEN FLAME
2 bites
Red

48. All steak are __________ cut daily by our chefs and grilled over _____________
Cool center - red interior
Hand - OPEN FLAME
Hot - fully cooked throughout
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

49. How is hot tea prepared?
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
12-16oz.
Eight
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

50. At minimum - how far can food be stored close to the ground?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hand - OPEN FLAME
Red through - very cool center
All food must be stored 6 inches above ground level.