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Test your basic knowledge |
Restaurant General Training
Start Test
Study First
Subjects
:
hospitality
,
restaurants
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. your hair must be restrained when?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheddar
It is longer than shoulder length
Quat sanitizer bucket
2. recommended steak for lean - naturally tender
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Filet mignon
6oz.
7oz. - 3oz. of mushrooms
3. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 - 6oz. chicken breast
One minute - and four minutes
Cool center - red interior
4. what kind of steak do we serve?
20 seconds.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Think drink - dinner menu - outsert
5. two types of mineral waters we sell
Above 140 degrees
7oz. - 3oz. of mushrooms
F -Feel - L -Look - A -Ask - G -Give back
Arrowhead and Pierre
6. At what temperature should cold food be kept?
6oz.
9 shrimp with one sidekick
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Below 40 degrees
7. What is the choice method used for up selling
The choice method is suggesting between two high end items
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Think drink - dinner menu - outsert
Penne - 3 cheese Alfredo
8. two types of mineral waters we sell
Warm Center - Red throughout
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Arrowhead and Pierre
F -Feel - L -Look - A -Ask - G -Give back
9. Medium rare
Warm Center - Red throughout
Below 40 degrees
20 seconds.
Eight
10. 3 tools for selling
Think drink - dinner menu - outsert
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Red
Cooked to order - black on outside
11. garnishes for potato soup in order
Below 40 degrees
Red through - very cool center
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
12. fire grilled chicken come in what size?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
One minute - and four minutes
4 minutes
2 - 6oz. chicken breast
13. non alcoholic beverages
20 seconds.
When a guest is underage - when a guest is visibly intoxicated
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
14. five steps of dinner guest service pace
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) prepare yourself 2) prepare your area 3) prepare your information
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
18 to 24 months
15. philly comes with How many oz. of meat
60 minutes
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
2 - 6oz. chicken breast
16. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Quat sanitizer bucket
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Penne - 3 cheese Alfredo
17. soups and salads should be prepared within __________
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Warm - Pink Center
F -Feel - L -Look - A -Ask - G -Give back
4 minutes
18. When is it against the law to serve alcohol?
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
Re-fires and Remakes.
When a guest is underage - when a guest is visibly intoxicated
19. What is the target turn time for lunch tables
4 minutes
45 minutes
Orange juice - cranberry - pineapple - grapefruit - tomato
9oz.-11oz. lobster - 1 1/2oz. butter
20. filet mignon
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
7oz. - 3oz. of mushrooms
When a guest is underage - when a guest is visibly intoxicated
21. Black Angus Cattle are matured from what ages?
7oz. - 3oz. of mushrooms
18 to 24 months
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Eight
22. Rare
9oz.-11oz. lobster - 1 1/2oz. butter
Top sirloin
Above 140 degrees
Cool center - red interior
23. How many shrimp are on the crispy shrimp entree - and How many sides are included
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
9 shrimp with one sidekick
24. 3 seafood items for steak/seafood roundups
Below 40 degrees
Flour - three
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
25. 3 tools for selling
Eight
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
New york strip
Think drink - dinner menu - outsert
26. recommended steak for lean - naturally tender
Cut from end of prime rib - usually fully cooked -
Filet mignon
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cooked to order - black on outside
27. All steak are __________ cut daily by our chefs and grilled over _____________
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hand - OPEN FLAME
Eight
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
28. How is hot tea prepared?
Orange juice - cranberry - pineapple - grapefruit - tomato
Think drink - dinner menu - outsert
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
Cheddar
29. How is our signature prime rib prepared?
As soon as possible - 2 minutes at most
Seasoned - seared - and slow roasted
Think drink - dinner menu - outsert
Looks under the age of 30
30. Medium
Top sirloin
2 - 6oz. chicken breast
Warm - Pink Center
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
31. fire grilled prawns comes with How many shrimp?
Ribeye
Eight
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Top sirloin
32. what cheese comes on the bacon burger
Cheddar
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6''
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
33. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Below 40 degrees
60 minutes
Below 40 degrees
34. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cool center - red interior
6oz.
7oz. - 3oz. of mushrooms
35. 5 juices we carry
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
2 bites
Orange juice - cranberry - pineapple - grapefruit - tomato
36. your hair must be restrained when?
Cool center - red interior
Hot - fully cooked throughout
It is longer than shoulder length
9oz.-11oz. lobster - 1 1/2oz. butter
37. Ribeye
The choice method is suggesting between two high end items
Looks under the age of 30
All food must be stored 6 inches above ground level.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
38. What is the maximum plates a server is allowed to carry?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Maximum of 3 plates
.50
9oz.-11oz. lobster - 1 1/2oz. butter
39. steak quesadilla comes with a _________ tortilla - _________green onions
Below 40 degrees
Flour - three
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
9oz.-11oz. lobster - 1 1/2oz. butter
40. Well
Ribeye
New york strip
Hot - fully cooked throughout
6oz.
41. 5 juices we carry
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
New york strip
Orange juice - cranberry - pineapple - grapefruit - tomato
42. Rare
Cool center - red interior
2 bites
Warm - Pink Center
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
43. What is the choice method used for up selling
Cooked to order - black on outside
60 minutes
6oz.
The choice method is suggesting between two high end items
44. What is the traffic light system?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Cool center - red interior
Hot - fully cooked throughout
A way to monitor guest behavior in order to withhold responsible alcohol services.
45. #1 priority in the restaurant?
Re-fires and Remakes.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
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)
46. target dinner turn times
9oz.-11oz. lobster - 1 1/2oz. butter
Cut from end of prime rib - usually fully cooked -
Arrowhead and Pierre
60 minutes
47. 3 steps to guest ready preparation
Re-fires and Remakes.
Quat sanitizer bucket
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes - 10 minutes
48. non alcoholic beverages
$2.09
6oz.
Cheddar
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. you should do an entree check back within _________
2 bites
Jack
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) prepare yourself 2) prepare your area 3) prepare your information
50. build s garden salad in order
Hot - fully cooked throughout
2 bites
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor