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. How is our signature prime rib prepared?
12-16oz.
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.
Seasoned - seared - and slow roasted

2. Black Angus Cattle are matured from what ages?
HOT FOOD HOT!
18 to 24 months
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
20 seconds.

3. chicken and filet cobb come with How many oz. of meat?
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

4. 6 entrees included in the high noon feast
Ribeye
2 bites
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
60 minutes

5. How is our signature prime rib prepared?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.
6oz.
Seasoned - seared - and slow roasted

6. At what temperature should hot food be kept?
Cheddar
Penne - 3 cheese Alfredo
Above 140 degrees
60 minutes

7. What is the target turn time for lunch tables
Hand - OPEN FLAME
$2.09
45 minutes
Red

8. recommended steak for lean - naturally tender
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Think drink - dinner menu - outsert
Arrowhead and Pierre
Filet mignon

9. recommended steak for lean - naturally tender
Filet mignon
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
$2.09
HOT FOOD HOT!

10. end cut
Cut from end of prime rib - usually fully cooked -
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
1) prepare yourself 2) prepare your area 3) prepare your information
2 - 6''

11. what are a few thing to prevent cross contaminating food?
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
One minute - and four minutes
Eight

12. recommended steak for flavor/ well marbled
New york strip
Ribeye
Cool center - red interior
Cooked to order - black on outside

13. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
Flour - three

14. broken glass is thrown in what color bucket?
The suggestive nod is nodding your head up and down while suggesting an item
6oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Red

15. what cheese come on the chicken avocado
Jack
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheddar
20 seconds.

16. beverage and bread should be delivered within ___________ appetizers delivered within __________
45 minutes
12-16oz.
4 minutes - 10 minutes
F -Feel - L -Look - A -Ask - G -Give back

17. recommended steak for lean firm bold meaty flavor
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Filet mignon
Flour - three
Top sirloin

18. broken glass is thrown in what color bucket?
Red
Below 40 degrees
Warm - Pink Center
Think drink - dinner menu - outsert

19. what kind of steak do we serve?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cool center - red interior
$2.09

20. two types of mineral waters we sell
Arrowhead and Pierre
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
Maximum of 3 plates

21. 2 sizes of the ribeye
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Red through - very cool center
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
12-16oz.

22. high noon feast includes the beverages choices of...?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheddar
As soon as possible - 2 minutes at most
Soda - lemonade - ice or hot tea - coffe and milk

23. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Below 40 degrees
Hand - OPEN FLAME
Re-fires and Remakes.

24. adding a sidekick cost an extra?
Re-fires and Remakes.
$2.09
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Cooked to order - black on outside

25. How many shrimp are on the crispy shrimp entree - and How many sides are included
$2.09
Flour - three
9 shrimp with one sidekick
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

26. five steps of dinner guest service pace
2 bites
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
45 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

27. your hair must be restrained when?
It is longer than shoulder length
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
4 minutes
60 minutes

28. What is the target turn time for lunch tables
Seasoned - seared - and slow roasted
Below 40 degrees
Red through - very cool center
45 minutes

29. adding a sidekick cost an extra?
Jack
$2.09
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.

30. large lobster tail entree comes in what sizes? and how much melted butter
Top sirloin
A minimum of 21 days
A minimum of 21 days
9oz.-11oz. lobster - 1 1/2oz. butter

31. charred
Cooked to order - black on outside
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
18 to 24 months
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

32. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
7oz. - 3oz. of mushrooms
Warm - Pink Center
2 bites

33. three cheese garlic bread comes with How many oz. of meat
6oz.
.50
2 - 6''
Penne - 3 cheese Alfredo

34. When serving alcohol you must ID any person who...
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Looks under the age of 30
Soda - lemonade - ice or hot tea - coffe and milk
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

35. what are a few thing to prevent cross contaminating food?
Eight
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
6oz.
4 minutes

36. fire grilled chicken come in what size?
Hand - OPEN FLAME
2 - 6oz. chicken breast
All food must be stored 6 inches above ground level.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

37. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - fully cooked throughout
New york strip
Re-fires and Remakes.

38. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Red
Ribeye
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

39. Medium
Above 140 degrees
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Warm - Pink Center
Cooked to order - black on outside

40. For checking identification - What is the F.L.A.G. system?
Soda - lemonade - ice or hot tea - coffe and milk
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Cheddar
F -Feel - L -Look - A -Ask - G -Give back

41. sampler plater includes...
2 bites
As soon as possible - 2 minutes at most
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
2 - 6''

42. At minimum - how far can food be stored close to the ground?
18 to 24 months
Cool center - red interior
Red
All food must be stored 6 inches above ground level.

43. when food is dropped server should check back in __________ and ___________after the first check up
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
18 to 24 months
One minute - and four minutes
20 seconds.

44. prime trio come with what size lobster tail and How many prawns
A way to monitor guest behavior in order to withhold responsible alcohol services.
Quat sanitizer bucket
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

45. Medium well
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red
Cooked to order - black on outside
Hot - Slightly pink center

46. 3 steps to guest ready preparation
New york strip
1) prepare yourself 2) prepare your area 3) prepare your information
Flour - three
4 minutes - 10 minutes

47. When serving alcohol you must ID any person who...
9 shrimp with one sidekick
9 shrimp with one sidekick
Looks under the age of 30
Eight

48. target dinner turn times
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
60 minutes
Filet mignon
F -Feel - L -Look - A -Ask - G -Give back

49. What is the maximum plates a server is allowed to carry?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Maximum of 3 plates
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Arrowhead and Pierre

50. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Ribeye
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment