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. what cheese comes on the bacon burger
As soon as possible - 2 minutes at most
Cheddar
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
When a guest is underage - when a guest is visibly intoxicated

2. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Below 40 degrees
HOT FOOD HOT!

3. 5 main busser duties
Flour - three
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

4. When serving alcohol you must ID any person who...
20 seconds.
Hot - Slightly pink center
Looks under the age of 30
.50

5. When is it against the law to serve alcohol?
Red through - very cool center
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hand - OPEN FLAME
When a guest is underage - when a guest is visibly intoxicated

6. fire grilled prawns comes with How many shrimp?
Eight
Red
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
HOT FOOD HOT!

7. charred
6oz.
7oz. - 3oz. of mushrooms
Cooked to order - black on outside
A way to monitor guest behavior in order to withhold responsible alcohol services.

8. describe the filet mignon sandwich
Above 140 degrees
Eight
Maximum of 3 plates
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

9. 3 steps to guest ready preparation
F -Feel - L -Look - A -Ask - G -Give back
60 minutes
1) prepare yourself 2) prepare your area 3) prepare your information
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

10. Medium rare
Hot - fully cooked throughout
Flour - three
Hot - fully cooked throughout
Warm Center - Red throughout

11. Black Angus Cattle are matured from what ages?
Warm - Pink Center
Below 40 degrees
18 to 24 months
Hot - fully cooked throughout

12. What is the expeditors #1 priority?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
4 minutes
HOT FOOD HOT!
Top sirloin

13. What is the maximum plates a server is allowed to carry?
Cheddar
Maximum of 3 plates
9oz.-11oz. lobster - 1 1/2oz. butter
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

14. new york strip
Warm Center - Red throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Red
Ribeye

15. 6 entrees included in the high noon feast
Arrowhead and Pierre
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Quat sanitizer bucket

16. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
Below 40 degrees
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Maximum of 3 plates

17. non alcoholic beverages
Hand - OPEN FLAME
2 bites
45 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

18. chicken avocado come with How many oz. of meat
Hand - OPEN FLAME
Arrowhead and Pierre
18 to 24 months
6oz.

19. All steak are __________ cut daily by our chefs and grilled over _____________
Think drink - dinner menu - outsert
Hand - OPEN FLAME
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
A way to monitor guest behavior in order to withhold responsible alcohol services.

20. what cheese come on the chicken avocado
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Jack
As soon as possible - 2 minutes at most
2 - 6''

21. charred
Flour - three
Above 140 degrees
7oz. - 3oz. of mushrooms
Cooked to order - black on outside

22. #1 priority in the restaurant?
45 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Re-fires and Remakes.

23. What is the suggestive nod method for up selling
The choice method is suggesting between two high end items
2 bites
The suggestive nod is nodding your head up and down while suggesting an item
.50

24. philly comes with How many oz. of meat
Orange juice - cranberry - pineapple - grapefruit - tomato
9 shrimp with one sidekick
Eight
6oz.

25. chicken and filet cobb come with How many oz. of meat?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Jack
The choice method is suggesting between two high end items
6oz.

26. what cheese comes on the bacon burger
One minute - and four minutes
Cheddar
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
A minimum of 21 days

27. How many shrimp are on the crispy shrimp entree - and How many sides are included
Penne - 3 cheese Alfredo
2 - 6''
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9 shrimp with one sidekick

28. three cheese garlic bread comes with How many oz. of meat
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.
4 minutes
12-16oz.

29. what kind of past is served with the baked chicken pasta - with what kind of sauce
HOT FOOD HOT!
2 - 6''
45 minutes
Penne - 3 cheese Alfredo

30. two types of mineral waters we sell
Cheddar
All food must be stored 6 inches above ground level.
Arrowhead and Pierre
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

31. What is the choice method used for up selling
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
A minimum of 21 days
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)

32. What is the traffic light system?
As soon as possible - 2 minutes at most
Below 40 degrees
A way to monitor guest behavior in order to withhold responsible alcohol services.
9 shrimp with one sidekick

33. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Ribeye
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Soda - lemonade - ice or hot tea - coffe and milk

34. Ribeye
Cooked to order - black on outside
Cut from end of prime rib - usually fully cooked -
Soda - lemonade - ice or hot tea - coffe and milk
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

35. fire grilled chicken come in what size?
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
2 - 6oz. chicken breast
6oz.

36. your hair must be restrained when?
It is longer than shoulder length
Maximum of 3 plates
As soon as possible - 2 minutes at most
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

37. What is the traffic light system?
20 seconds.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
A way to monitor guest behavior in order to withhold responsible alcohol services.
12-16oz.

38. 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
Arrowhead and Pierre
7oz. - 3oz. of mushrooms
Top sirloin

39. What is the expeditors #1 priority?
HOT FOOD HOT!
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
4 minutes - 10 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

40. prime trio come with what size lobster tail and How many prawns
Warm Center - Red throughout
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
45 minutes
20 seconds.

41. steak quesadilla comes with a _________ tortilla - _________green onions
Cooked to order - black on outside
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Flour - three
Eight

42. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Eight
$2.09
60 minutes

43. 2 sizes of the ribeye
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
All food must be stored 6 inches above ground level.
12-16oz.
Warm Center - Red throughout

44. how much extra to add hot fudge to an ice cream dessert?
F -Feel - L -Look - A -Ask - G -Give back
.50
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

45. 6 entrees included in the high noon feast
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
9oz.-11oz. lobster - 1 1/2oz. butter
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 bites

46. sampler plater includes...
A way to monitor guest behavior in order to withhold responsible alcohol services.
F -Feel - L -Look - A -Ask - G -Give back
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
12-16oz.

47. How long should you wash your hands for?
20 seconds.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Red
A minimum of 21 days

48. List three steps in monitoring alcohol service using the 'traffic light system'
Re-fires and Remakes.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
As soon as possible - 2 minutes at most
Warm - Pink Center

49. you should do an entree check back within _________
2 bites
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
6oz.
Penne - 3 cheese Alfredo

50. What is the choice method used for up selling
The choice method is suggesting between two high end items
F -Feel - L -Look - A -Ask - G -Give back
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Warm Center - Red throughout

Can you answer 50 questions in 15 minutes?

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Restaurant General Training

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