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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. 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
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Flour - three
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

2. describe the filet mignon sandwich
The suggestive nod is nodding your head up and down while suggesting an item
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
When a guest is underage - when a guest is visibly intoxicated
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

3. For checking identification - What is the F.L.A.G. system?
Jack
6oz.
F -Feel - L -Look - A -Ask - G -Give back
6oz.

4. What is the expeditors #1 priority?
7oz. - 3oz. of mushrooms
4 minutes - 10 minutes
HOT FOOD HOT!
60 minutes

5. 3 steps to guest ready preparation
Hand - OPEN FLAME
Hot - Slightly pink center
1) prepare yourself 2) prepare your area 3) prepare your information
20 seconds.

6. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 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
Seasoned - seared - and slow roasted
Eight

7. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Red
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
All food must be stored 6 inches above ground level.

8. Rare
All food must be stored 6 inches above ground level.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Think drink - dinner menu - outsert
Cool center - red interior

9. describe the filet mignon sandwich
Maximum of 3 plates
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
The suggestive nod is nodding your head up and down while suggesting an item
45 minutes

10. high noon feast includes the beverages choices of...?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
60 minutes
Arrowhead and Pierre
Soda - lemonade - ice or hot tea - coffe and milk

11. recommended steak for lean firm bold meaty flavor
9 shrimp with one sidekick
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
Top sirloin

12. #1 priority in the restaurant?
Eight
Soda - lemonade - ice or hot tea - coffe and milk
Re-fires and Remakes.
60 minutes

13. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Orange juice - cranberry - pineapple - grapefruit - tomato
Jack
4 minutes - 10 minutes

14. non alcoholic beverages
12-16oz.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hot - Slightly pink center
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

15. end cut
Cut from end of prime rib - usually fully cooked -
Hand - OPEN FLAME
Above 140 degrees
20 seconds.

16. what cheese comes on the bacon burger
45 minutes
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cheddar
Maximum of 3 plates

17. what cheese come on the chicken avocado
20 seconds.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Jack
Think drink - dinner menu - outsert

18. 2 sizes of the ribeye
12-16oz.
Cooked to order - black on outside
Eight
When a guest is underage - when a guest is visibly intoxicated

19. philly comes with How many oz. of meat
60 minutes
A minimum of 21 days
6oz.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

20. what are a few thing to prevent cross contaminating food?
The suggestive nod is nodding your head up and down while suggesting an item
Seasoned - seared - and slow roasted
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

21. guest should be greeted
As soon as possible - 2 minutes at most
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Eight

22. When is it against the law to serve alcohol?
The choice method is suggesting between two high end items
When a guest is underage - when a guest is visibly intoxicated
Warm Center - Red throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

23. List three steps in monitoring alcohol service using the 'traffic light system'
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
4 minutes
Flour - three
Arrowhead and Pierre

24. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Re-fires and Remakes.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
7oz. - 3oz. of mushrooms

25. five steps of dinner guest service pace
18 to 24 months
18 to 24 months
F -Feel - L -Look - A -Ask - G -Give back
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

26. All steak are __________ cut daily by our chefs and grilled over _____________
Warm Center - Red throughout
Quat sanitizer bucket
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hand - OPEN FLAME

27. How long should you wash your hands for?
One minute - and four minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
20 seconds.

28. #1 priority in the restaurant?
Re-fires and Remakes.
Maximum of 3 plates
Red
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

29. chicken avocado come with How many oz. of meat
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.

30. large lobster tail entree comes in what sizes? and how much melted butter
Ribeye
F -Feel - L -Look - A -Ask - G -Give back
9oz.-11oz. lobster - 1 1/2oz. butter
Hot - Slightly pink center

31. When serving alcohol you must ID any person who...
Filet mignon
Looks under the age of 30
Top sirloin
A minimum of 21 days

32. What is the suggestive nod method for up selling
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
The suggestive nod is nodding your head up and down while suggesting an item
.50
2 - 6oz. chicken breast

33. Blood Rare
60 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
Warm - Pink Center
Red through - very cool center

34. At what temperature should cold food be kept?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Below 40 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

35. recommended steak for lean firm bold meaty flavor
Top sirloin
Warm Center - Red throughout
Hot - fully cooked throughout
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

36. what cheese come on the chicken avocado
Looks under the age of 30
$2.09
Jack
2 - 6oz. chicken breast

37. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
60 minutes
Cooked to order - black on outside
As soon as possible - 2 minutes at most

38. all of our beef is aged at....
A minimum of 21 days
6oz.
Maximum of 3 plates
When a guest is underage - when a guest is visibly intoxicated

39. when food is dropped server should check back in __________ and ___________after the first check up
Cut from end of prime rib - usually fully cooked -
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
One minute - and four minutes

40. How many shrimp are on the crispy shrimp entree - and How many sides are included
Below 40 degrees
Ribeye
9 shrimp with one sidekick
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

41. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
F -Feel - L -Look - A -Ask - G -Give back
The choice method is suggesting between two high end items
$2.09

42. broken glass is thrown in what color bucket?
Warm Center - Red throughout
Cool center - red interior
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Red

43. top sirloin
Filet mignon
Soda - lemonade - ice or hot tea - coffe and milk
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Top sirloin

44. 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
Red through - very cool center
20 seconds.
Hand - OPEN FLAME

45. philly comes with How many oz. of meat
A way to monitor guest behavior in order to withhold responsible alcohol services.
New york strip
6oz.
Ribeye

46. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
Orange juice - cranberry - pineapple - grapefruit - tomato
New york strip
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

47. charred
Hot - Slightly pink center
Cooked to order - black on outside
Filet mignon
The suggestive nod is nodding your head up and down while suggesting an item

48. build s garden salad in order
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

49. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
1) prepare yourself 2) prepare your area 3) prepare your information
7oz. - 3oz. of mushrooms
It is longer than shoulder length
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

50. Black Angus Cattle are matured from what ages?
18 to 24 months
Cheddar
Penne - 3 cheese Alfredo
HOT FOOD HOT!