Test your basic knowledge |

Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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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. Medium
Filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm - Pink Center
Re-fires and Remakes.

2. What is the choice method used for up selling
Hot - Slightly pink center
18 to 24 months
Warm Center - Red throughout
The choice method is suggesting between two high end items

3. recommended steak for lean firm bold meaty flavor
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Top sirloin
Re-fires and Remakes.
Quat sanitizer bucket

4. broken glass is thrown in what color bucket?
Looks under the age of 30
Red
6oz.
6oz.

5. How many shrimp are on the crispy shrimp entree - and How many sides are included
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.
9 shrimp with one sidekick
Eight

6. Well
Hot - fully cooked throughout
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

7. What is the maximum plates a server is allowed to carry?
Cut from end of prime rib - usually fully cooked -
Warm Center - Red throughout
.50
Maximum of 3 plates

8. you should do an entree check back within _________
2 bites
Looks under the age of 30
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
When a guest is underage - when a guest is visibly intoxicated

9. describe the filet mignon sandwich
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
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
A way to monitor guest behavior in order to withhold responsible alcohol services.

10. For checking identification - What is the F.L.A.G. system?
HOT FOOD HOT!
One minute - and four minutes
F -Feel - L -Look - A -Ask - G -Give back
Jack

11. beverage and bread should be delivered within ___________ appetizers delivered within __________
Red through - very cool center
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
60 minutes
4 minutes - 10 minutes

12. 3 seafood items for steak/seafood roundups
9 shrimp with one sidekick
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Cool center - red interior
Top sirloin

13. List three steps in monitoring alcohol service using the 'traffic light system'
2 bites
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
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

14. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.
18 to 24 months

15. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Seasoned - seared - and slow roasted
18 to 24 months

16. 2 sizes of the ribeye
4 minutes - 10 minutes
Think drink - dinner menu - outsert
12-16oz.
Jack

17. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
The choice method is suggesting between two high end items
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
7oz. - 3oz. of mushrooms
Above 140 degrees

18. recommended steak for lean - naturally tender
Filet mignon
The choice method is suggesting between two high end items
Below 40 degrees
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

19. fire grilled chicken come in what size?
Ribeye
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
2 - 6oz. chicken breast

20. large lobster tail entree comes in what sizes? and how much melted butter
Hot - fully cooked throughout
9oz.-11oz. lobster - 1 1/2oz. butter
The suggestive nod is nodding your head up and down while suggesting an item
Hand - OPEN FLAME

21. What is the expeditors #1 priority?
Re-fires and Remakes.
It is longer than shoulder length
Below 40 degrees
HOT FOOD HOT!

22. 60 minute dinner pace in 5 steps are?
Cooked to order - black on outside
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
As soon as possible - 2 minutes at most
Hot - fully cooked throughout

23. At minimum - how far can food be stored close to the ground?
2 bites
All food must be stored 6 inches above ground level.
60 minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

24. At what temperature should cold food be kept?
Flour - three
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Below 40 degrees

25. Medium
Warm - Pink Center
45 minutes
A minimum of 21 days
Red through - very cool center

26. non alcoholic beverages
One minute - and four minutes
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

27. when food is dropped server should check back in __________ and ___________after the first check up
Eight
One minute - and four minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 bites

28. high noon feast includes the beverages choices of...?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cheddar
20 seconds.
Soda - lemonade - ice or hot tea - coffe and milk

29. chicken and filet cobb come with How many oz. of meat?
6oz.
Red through - very cool center
.50
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

30. 5 juices we carry
Hand - OPEN FLAME
12-16oz.
Warm - Pink Center
Orange juice - cranberry - pineapple - grapefruit - tomato

31. What is the choice method used for up selling
Jack
The choice method is suggesting between two high end items
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Orange juice - cranberry - pineapple - grapefruit - tomato

32. Blood Rare
Red through - very cool center
Ribeye
Looks under the age of 30
12-16oz.

33. what cheese come on the chicken avocado
The suggestive nod is nodding your head up and down while suggesting an item
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
Jack
Eight

34. 3 tools for selling
Think drink - dinner menu - outsert
6oz.
Arrowhead and Pierre
Hot - fully cooked throughout

35. All towels should be kept in?
Hand - OPEN FLAME
7oz. - 3oz. of mushrooms
Cooked to order - black on outside
Quat sanitizer bucket

36. new york strip
When a guest is underage - when a guest is visibly intoxicated
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
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
6oz.

37. charred
Cooked to order - black on outside
.50
A minimum of 21 days
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

38. How is our signature prime rib prepared?
Below 40 degrees
6oz.
Seasoned - seared - and slow roasted
Below 40 degrees

39. fire grilled chicken come in what size?
Warm - Pink Center
2 - 6oz. chicken breast
Hand - OPEN FLAME
20 seconds.

40. 2 sizes of the ribeye
Quat sanitizer bucket
12-16oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A minimum of 21 days

41. three cheese garlic bread comes with How many oz. of meat
6oz.
Red through - very cool center
6oz.
60 minutes

42. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
1) prepare yourself 2) prepare your area 3) prepare your information
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cheddar

43. build s garden salad in order
A way to monitor guest behavior in order to withhold responsible alcohol services.
New york strip
1) prepare yourself 2) prepare your area 3) prepare your information
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

44. adding a sidekick cost an extra?
$2.09
The suggestive nod is nodding your head up and down while suggesting an item
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Orange juice - cranberry - pineapple - grapefruit - tomato

45. what cheese comes on the bacon burger
Cheddar
Red
Penne - 3 cheese Alfredo
1) prepare yourself 2) prepare your area 3) prepare your information

46. How many shrimp are on the crispy shrimp entree - and How many sides are included
Warm - Pink Center
HOT FOOD HOT!
9 shrimp with one sidekick
Soda - lemonade - ice or hot tea - coffe and milk

47. chicken avocado come with How many oz. of meat
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

48. end cut
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
A minimum of 21 days
Cut from end of prime rib - usually fully cooked -
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

49. recommended steak for hearty and robust
New york strip
Soda - lemonade - ice or hot tea - coffe and milk
.50
45 minutes

50. At what temperature should hot food be kept?
Above 140 degrees
Quat sanitizer bucket
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Maximum of 3 plates

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Restaurant General Training

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