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. adding a sidekick cost an extra?
7oz. - 3oz. of mushrooms
$2.09
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

2. three cheese garlic bread comes with How many oz. of meat
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
The choice method is suggesting between two high end items

3. large lobster tail entree comes in what sizes? and how much melted butter
Arrowhead and Pierre
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
The choice method is suggesting between two high end items
9oz.-11oz. lobster - 1 1/2oz. butter

4. two types of mineral waters we sell
Hand - OPEN FLAME
Arrowhead and Pierre
6oz.
One minute - and four minutes

5. broken glass is thrown in what color bucket?
7oz. - 3oz. of mushrooms
4 minutes
Red
It is longer than shoulder length

6. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
20 seconds.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

7. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.
Cut from end of prime rib - usually fully cooked -
Hand - OPEN FLAME

8. build s garden salad in order
9oz.-11oz. lobster - 1 1/2oz. butter
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cool center - red interior
4 minutes - 10 minutes

9. Ribeye
Red through - very cool center
Seasoned - seared - and slow roasted
Warm Center - Red throughout
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

10. how much extra to add hot fudge to an ice cream dessert?
4 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Quat sanitizer bucket
.50

11. your hair must be restrained when?
$2.09
It is longer than shoulder length
Seasoned - seared - and slow roasted
Cheddar

12. large lobster tail entree comes in what sizes? and how much melted butter
60 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
Flour - three
45 minutes

13. How is hot tea prepared?
Warm Center - Red throughout
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
Quat sanitizer bucket
4 minutes

14. 3 steps to guest ready preparation
It is longer than shoulder length
Hot - fully cooked throughout
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

15. guest should be greeted
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
As soon as possible - 2 minutes at most
2 - 6''
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

16. What is the maximum plates a server is allowed to carry?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - fully cooked throughout
Maximum of 3 plates
Above 140 degrees

17. philly comes with How many oz. of meat
6oz.
Below 40 degrees
9oz.-11oz. lobster - 1 1/2oz. butter
Cheddar

18. recommended steak for hearty and robust
New york strip
Cooked to order - black on outside
Below 40 degrees
$2.09

19. Rare
F -Feel - L -Look - A -Ask - G -Give back
2 - 6''
Cool center - red interior
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

20. garnishes for potato soup in order
Maximum of 3 plates
1) prepare yourself 2) prepare your area 3) prepare your information
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

21. Medium
9oz.-11oz. lobster - 1 1/2oz. butter
Maximum of 3 plates
Warm - Pink Center
Arrowhead and Pierre

22. 3 steps to guest ready preparation
Looks under the age of 30
1) prepare yourself 2) prepare your area 3) prepare your information
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Looks under the age of 30

23. new york strip
Arrowhead and Pierre
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
7oz. - 3oz. of mushrooms
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

24. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Quat sanitizer bucket
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

25. What is the target turn time for lunch tables
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Re-fires and Remakes.
45 minutes
1) prepare yourself 2) prepare your area 3) prepare your information

26. adding a sidekick cost an extra?
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
$2.09
Cut from end of prime rib - usually fully cooked -

27. List three steps in monitoring alcohol service using the 'traffic light system'
F -Feel - L -Look - A -Ask - G -Give back
Red
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
When a guest is underage - when a guest is visibly intoxicated

28. you should do an entree check back within _________
Warm - Pink Center
2 bites
9 shrimp with one sidekick
Seasoned - seared - and slow roasted

29. Ribeye
6oz.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

30. Well
18 to 24 months
20 seconds.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hot - fully cooked throughout

31. guest should be greeted
18 to 24 months
As soon as possible - 2 minutes at most
Quat sanitizer bucket
2 - 6''

32. end cut
4 minutes - 10 minutes
Cooked to order - black on outside
Cut from end of prime rib - usually fully cooked -
As soon as possible - 2 minutes at most

33. When serving alcohol you must ID any person who...
Orange juice - cranberry - pineapple - grapefruit - tomato
Looks under the age of 30
Think drink - dinner menu - outsert
4 minutes

34. All towels should be kept in?
Eight
Maximum of 3 plates
18 to 24 months
Quat sanitizer bucket

35. chicken and filet cobb come with How many oz. of meat?
6oz.
F -Feel - L -Look - A -Ask - G -Give back
A way to monitor guest behavior in order to withhold responsible alcohol services.
9oz.-11oz. lobster - 1 1/2oz. butter

36. beverage and bread should be delivered within ___________ appetizers delivered within __________
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Warm Center - Red throughout
4 minutes - 10 minutes
$2.09

37. non alcoholic beverages
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Warm Center - Red throughout
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

38. When serving alcohol you must ID any person who...
Looks under the age of 30
All food must be stored 6 inches above ground level.
Above 140 degrees
Quat sanitizer bucket

39. Black Angus Cattle are matured from what ages?
18 to 24 months
Above 140 degrees
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

40. At what temperature should hot food be kept?
6oz.
Above 140 degrees
Think drink - dinner menu - outsert
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

41. all of our beef is aged at....
A minimum of 21 days
9 shrimp with one sidekick
The suggestive nod is nodding your head up and down while suggesting an item
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

42. At what temperature should cold food be kept?
Re-fires and Remakes.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Below 40 degrees
One minute - and four minutes

43. end cut
Re-fires and Remakes.
Cut from end of prime rib - usually fully cooked -
18 to 24 months
2 bites

44. Medium rare
.50
20 seconds.
One minute - and four minutes
Warm Center - Red throughout

45. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
18 to 24 months

46. fire grilled prawns comes with How many shrimp?
Arrowhead and Pierre
Eight
Jack
6oz.

47. All steak are __________ cut daily by our chefs and grilled over _____________
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cooked to order - black on outside
Hand - OPEN FLAME
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

48. Black Angus Cattle are matured from what ages?
18 to 24 months
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - fully cooked throughout
Above 140 degrees

49. 3 tools for selling
Think drink - dinner menu - outsert
Flour - three
Cheddar
It is longer than shoulder length

50. high noon feast includes the beverages choices of...?
Re-fires and Remakes.
Soda - lemonade - ice or hot tea - coffe and milk
9 shrimp with one sidekick
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups