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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 long should you wash your hands for?
Soda - lemonade - ice or hot tea - coffe and milk
20 seconds.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

2. recommended steak for hearty and robust
$2.09
New york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 - 6oz. chicken breast

3. top sirloin
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.

4. three cheese garlic bread comes with How many oz. of meat
6oz.
F -Feel - L -Look - A -Ask - G -Give back
60 minutes
.50

5. Medium
Warm - Pink Center
The choice method is suggesting between two high end items
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days

6. you should do an entree check back within _________
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
2 bites
Eight
It is longer than shoulder length

7. recommended steak for lean - naturally tender
20 seconds.
Jack
Filet mignon
Penne - 3 cheese Alfredo

8. your hair must be restrained when?
9oz.-11oz. lobster - 1 1/2oz. butter
As soon as possible - 2 minutes at most
It is longer than shoulder length
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

9. 6 entrees included in the high noon feast
20 seconds.
Below 40 degrees
A way to monitor guest behavior in order to withhold responsible alcohol services.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

10. fire grilled chicken come in what size?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.
2 - 6oz. chicken breast
Below 40 degrees

11. soups and salads should be prepared within __________
4 minutes
Top sirloin
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
It is longer than shoulder length

12. chicken avocado come with How many oz. of meat
6oz.
Seasoned - seared - and slow roasted
Orange juice - cranberry - pineapple - grapefruit - tomato
20 seconds.

13. recommended steak for hearty and robust
New york strip
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
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.

14. Black Angus Cattle are matured from what ages?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
18 to 24 months
1) prepare yourself 2) prepare your area 3) prepare your information
Seasoned - seared - and slow roasted

15. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Looks under the age of 30
All food must be stored 6 inches above ground level.
7oz. - 3oz. of mushrooms
20 seconds.

16. how much extra to add hot fudge to an ice cream dessert?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
7oz. - 3oz. of mushrooms
.50
Hot - Slightly pink center

17. charred
Soda - lemonade - ice or hot tea - coffe and milk
Cooked to order - black on outside
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Seasoned - seared - and slow roasted

18. At minimum - how far can food be stored close to the ground?
HOT FOOD HOT!
All food must be stored 6 inches above ground level.
.50
20 seconds.

19. recommended steak for lean firm bold meaty flavor
2 - 6''
New york strip
Jack
Top sirloin

20. Medium well
6oz.
The suggestive nod is nodding your head up and down while suggesting an item
Hot - Slightly pink center
Jack

21. 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
Hand - OPEN FLAME
6oz.
Soda - lemonade - ice or hot tea - coffe and milk

22. broken glass is thrown in what color bucket?
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
6oz.
Red
45 minutes

23. two types of mineral waters we sell
2 bites
Arrowhead and Pierre
9oz.-11oz. lobster - 1 1/2oz. butter
Maximum of 3 plates

24. How many shrimp are on the crispy shrimp entree - and How many sides are included
Cheddar
Soda - lemonade - ice or hot tea - coffe and milk
Top sirloin
9 shrimp with one sidekick

25. your hair must be restrained when?
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
HOT FOOD HOT!
It is longer than shoulder length
7oz. - 3oz. of mushrooms

26. all of our beef is aged at....
A minimum of 21 days
One minute - and four minutes
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
60 minutes

27. 2 sizes of the ribeye
Below 40 degrees
When a guest is underage - when a guest is visibly intoxicated
12-16oz.
Ribeye

28. How is our signature prime rib prepared?
Cooked to order - black on outside
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Seasoned - seared - and slow roasted
F -Feel - L -Look - A -Ask - G -Give back

29. 5 main busser duties
2 - 6''
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Eight
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

30. all of our beef is aged at....
7oz. - 3oz. of mushrooms
6oz.
Think drink - dinner menu - outsert
A minimum of 21 days

31. At what temperature should hot food be kept?
Above 140 degrees
$2.09
It is longer than shoulder length
Think drink - dinner menu - outsert

32. 6 entrees included in the high noon feast
Looks under the age of 30
Hand - OPEN FLAME
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Ribeye

33. 3 seafood items for steak/seafood roundups
4 minutes - 10 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
18 to 24 months
Quat sanitizer bucket

34. non alcoholic beverages
F -Feel - L -Look - A -Ask - G -Give back
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Re-fires and Remakes.
HOT FOOD HOT!

35. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Eight
9 shrimp with one sidekick
Arrowhead and Pierre

36. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
Maximum of 3 plates
Top sirloin
Cheddar

37. #1 priority in the restaurant?
Re-fires and Remakes.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
It is longer than shoulder length
A minimum of 21 days

38. At what temperature should cold food be kept?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
$2.09
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Below 40 degrees

39. Medium rare
4 minutes - 10 minutes
Ribeye
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

40. recommended steak for flavor/ well marbled
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Ribeye
It is longer than shoulder length

41. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Flour - three

42. what cheese come on the chicken avocado
Jack
6oz.
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

43. prime trio come with what size lobster tail and How many prawns
45 minutes
Soda - lemonade - ice or hot tea - coffe and milk
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

44. fire grilled prawns comes with How many shrimp?
Orange juice - cranberry - pineapple - grapefruit - tomato
Eight
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Think drink - dinner menu - outsert

45. When serving alcohol you must ID any person who...
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Looks under the age of 30
The suggestive nod is nodding your head up and down while suggesting an item
9 shrimp with one sidekick

46. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Think drink - dinner menu - outsert
Eight
Red through - very cool center

47. What is the target turn time for lunch tables
2 - 6oz. chicken breast
45 minutes
60 minutes
6oz.

48. end cut
Cut from end of prime rib - usually fully cooked -
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Cooked to order - black on outside
2 bites

49. List three steps in monitoring alcohol service using the 'traffic light system'
2 bites
All food must be stored 6 inches above ground level.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
.50

50. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
2 bites
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.

Can you answer 50 questions in 15 minutes?

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Restaurant General Training

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