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. When is it against the law to serve alcohol?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
When a guest is underage - when a guest is visibly intoxicated
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

2. top sirloin
20 seconds.
Above 140 degrees
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Eight

3. Medium rare
.50
All food must be stored 6 inches above ground level.
Warm - Pink Center
Warm Center - Red throughout

4. chicken avocado come with How many oz. of meat
One minute - and four minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 - 6oz. chicken breast
6oz.

5. fire grilled chicken come in what size?
18 to 24 months
20 seconds.
Think drink - dinner menu - outsert
2 - 6oz. chicken breast

6. Blood Rare
Red through - very cool center
Hand - OPEN FLAME
All food must be stored 6 inches above ground level.
2 bites

7. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
Arrowhead and Pierre
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Warm Center - Red throughout

8. non alcoholic beverages
6oz.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Red through - very cool center
20 seconds.

9. All steak are __________ cut daily by our chefs and grilled over _____________
7oz. - 3oz. of mushrooms
F -Feel - L -Look - A -Ask - G -Give back
Hand - OPEN FLAME
The choice method is suggesting between two high end items

10. when food is dropped server should check back in __________ and ___________after the first check up
F -Feel - L -Look - A -Ask - G -Give back
New york strip
Jack
One minute - and four minutes

11. How long should you wash your hands for?
Below 40 degrees
20 seconds.
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
Cut from end of prime rib - usually fully cooked -

12. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Seasoned - seared - and slow roasted
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

13. Medium
Warm - Pink Center
F -Feel - L -Look - A -Ask - G -Give back
7oz. - 3oz. of mushrooms
Penne - 3 cheese Alfredo

14. #1 priority in the restaurant?
20 seconds.
Cooked to order - black on outside
Seasoned - seared - and slow roasted
Re-fires and Remakes.

15. five steps of dinner guest service pace
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm Center - Red throughout
6oz.

16. Medium well
Orange juice - cranberry - pineapple - grapefruit - tomato
Hot - Slightly pink center
18 to 24 months
1) prepare yourself 2) prepare your area 3) prepare your information

17. What is the expeditors #1 priority?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
HOT FOOD HOT!
As soon as possible - 2 minutes at most
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

18. At what temperature should hot food be kept?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Above 140 degrees

19. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Eight
A way to monitor guest behavior in order to withhold responsible alcohol services.
Quat sanitizer bucket

20. all of our beef is aged at....
Warm Center - Red throughout
Cut from end of prime rib - usually fully cooked -
A minimum of 21 days
Warm - Pink Center

21. charred
Cooked to order - black on outside
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Re-fires and Remakes.
Below 40 degrees

22. What is the suggestive nod method for up selling
Top sirloin
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
The suggestive nod is nodding your head up and down while suggesting an item

23. How many shrimp are on the crispy shrimp entree - and How many sides are included
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
Soda - lemonade - ice or hot tea - coffe and milk
9oz.-11oz. lobster - 1 1/2oz. butter
9 shrimp with one sidekick

24. three cheese garlic bread comes with How many oz. of meat
Red through - very cool center
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

25. 5 juices we carry
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Orange juice - cranberry - pineapple - grapefruit - tomato
Hot - fully cooked throughout
18 to 24 months

26. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

27. what kind of past is served with the baked chicken pasta - with what kind of sauce
9oz.-11oz. lobster - 1 1/2oz. butter
Penne - 3 cheese Alfredo
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
When a guest is underage - when a guest is visibly intoxicated

28. soups and salads should be prepared within __________
4 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Penne - 3 cheese Alfredo
The suggestive nod is nodding your head up and down while suggesting an item

29. adding a sidekick cost an extra?
$2.09
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
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

30. At what temperature should hot food be kept?
Above 140 degrees
20 seconds.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Top sirloin

31. high noon feast includes the beverages choices of...?
Orange juice - cranberry - pineapple - grapefruit - tomato
Soda - lemonade - ice or hot tea - coffe and milk
Looks under the age of 30
6oz.

32. soups and salads should be prepared within __________
2 - 6''
4 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Jack

33. 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
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
4 minutes

34. target dinner turn times
60 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
7oz. - 3oz. of mushrooms
6oz.

35. fire grilled chicken come in what size?
6oz.
Red through - very cool center
2 - 6oz. chicken breast
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

36. At minimum - how far can food be stored close to the ground?
As soon as possible - 2 minutes at most
Jack
All food must be stored 6 inches above ground level.
Eight

37. 6 entrees included in the high noon feast
A minimum of 21 days
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Ribeye
Cooked to order - black on outside

38. At what temperature should cold food be kept?
The choice method is suggesting between two high end items
Cooked to order - black on outside
Orange juice - cranberry - pineapple - grapefruit - tomato
Below 40 degrees

39. When is it against the law to serve alcohol?
Hot - Slightly pink center
Soda - lemonade - ice or hot tea - coffe and milk
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
When a guest is underage - when a guest is visibly intoxicated

40. All towels should be kept in?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Quat sanitizer bucket
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
18 to 24 months

41. Ribeye
Soda - lemonade - ice or hot tea - coffe and milk
Top sirloin
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

42. beverage and bread should be delivered within ___________ appetizers delivered within __________
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Hot - fully cooked throughout
4 minutes - 10 minutes
4 minutes

43. How long should you wash your hands for?
12-16oz.
6oz.
Cut from end of prime rib - usually fully cooked -
20 seconds.

44. adding a sidekick cost an extra?
4 minutes
HOT FOOD HOT!
$2.09
Hand - OPEN FLAME

45. beverage and bread should be delivered within ___________ appetizers delivered within __________
Arrowhead and Pierre
1) prepare yourself 2) prepare your area 3) prepare your information
Red
4 minutes - 10 minutes

46. filet mignon
4 minutes - 10 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
As soon as possible - 2 minutes at most
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

47. What is the traffic light system?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - Slightly pink center
The choice method is suggesting between two high end items
A way to monitor guest behavior in order to withhold responsible alcohol services.

48. Rare
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
HOT FOOD HOT!
Cool center - red interior
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

49. 3 tools for selling
20 seconds.
Warm - Pink Center
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Think drink - dinner menu - outsert

50. 5 main busser duties
When a guest is underage - when a guest is visibly intoxicated
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
9 shrimp with one sidekick
Cut from end of prime rib - usually fully cooked -