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. all of our beef is aged at....
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
A minimum of 21 days
4 minutes
One minute - and four minutes

2. recommended steak for flavor/ well marbled
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
A minimum of 21 days
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Ribeye

3. high noon feast includes the beverages choices of...?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Arrowhead and Pierre
Soda - lemonade - ice or hot tea - coffe and milk
As soon as possible - 2 minutes at most

4. How is hot tea prepared?
New york strip
Filet mignon
Filet mignon
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

5. recommended steak for lean firm bold meaty flavor
Think drink - dinner menu - outsert
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Top sirloin

6. Ribeye
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6oz. chicken breast
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

7. adding a sidekick cost an extra?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6''
$2.09
9 shrimp with one sidekick

8. Well
7oz. - 3oz. of mushrooms
Think drink - dinner menu - outsert
Hot - fully cooked throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

9. Black Angus Cattle are matured from what ages?
Seasoned - seared - and slow roasted
The choice method is suggesting between two high end items
18 to 24 months
New york strip

10. How is our signature prime rib prepared?
Quat sanitizer bucket
F -Feel - L -Look - A -Ask - G -Give back
Below 40 degrees
Seasoned - seared - and slow roasted

11. Black Angus Cattle are matured from what ages?
18 to 24 months
A minimum of 21 days
4 minutes
9 shrimp with one sidekick

12. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Penne - 3 cheese Alfredo
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Above 140 degrees

13. recommended steak for lean firm bold meaty flavor
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
One minute - and four minutes
Top sirloin

14. What is the choice method used for up selling
Flour - three
Hot - Slightly pink center
The suggestive nod is nodding your head up and down while suggesting an item
The choice method is suggesting between two high end items

15. Well
A way to monitor guest behavior in order to withhold responsible alcohol services.
.50
Hot - fully cooked throughout
Re-fires and Remakes.

16. how much extra to add hot fudge to an ice cream dessert?
HOT FOOD HOT!
.50
6oz.
Think drink - dinner menu - outsert

17. top sirloin
Red through - very cool center
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Think drink - dinner menu - outsert

18. new york strip
Jack
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
12-16oz.

19. large lobster tail entree comes in what sizes? and how much melted butter
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
The choice method is suggesting between two high end items
All food must be stored 6 inches above ground level.
9oz.-11oz. lobster - 1 1/2oz. butter

20. How is hot tea prepared?
Think drink - dinner menu - outsert
Seasoned - seared - and slow roasted
A minimum of 21 days
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

21. soups and salads should be prepared within __________
12-16oz.
New york strip
2 - 6''
4 minutes

22. How long should you wash your hands for?
Orange juice - cranberry - pineapple - grapefruit - tomato
20 seconds.
Filet mignon
HOT FOOD HOT!

23. what cheese comes on the bacon burger
Hot - Slightly pink center
A minimum of 21 days
Cheddar
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

24. Medium
Top sirloin
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Warm - Pink Center
Seasoned - seared - and slow roasted

25. you should do an entree check back within _________
2 bites
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

26. new york strip
18 to 24 months
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cut from end of prime rib - usually fully cooked -

27. non alcoholic beverages
9 shrimp with one sidekick
As soon as possible - 2 minutes at most
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Above 140 degrees

28. end cut
4 minutes - 10 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cut from end of prime rib - usually fully cooked -
Filet mignon

29. What is the expeditors #1 priority?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
As soon as possible - 2 minutes at most
HOT FOOD HOT!
The choice method is suggesting between two high end items

30. At what temperature should hot food be kept?
Above 140 degrees
.50
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
9oz.-11oz. lobster - 1 1/2oz. butter

31. philly comes with How many oz. of meat
Ribeye
Warm Center - Red throughout
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.

32. what kind of past is served with the baked chicken pasta - with what kind of sauce
As soon as possible - 2 minutes at most
20 seconds.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Penne - 3 cheese Alfredo

33. recommended steak for lean - naturally tender
Orange juice - cranberry - pineapple - grapefruit - tomato
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
7oz. - 3oz. of mushrooms
Filet mignon

34. end cut
Cut from end of prime rib - usually fully cooked -
All food must be stored 6 inches above ground level.
Hot - fully cooked throughout
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

35. 3 seafood items for steak/seafood roundups
Warm - Pink Center
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
It is longer than shoulder length
Orange juice - cranberry - pineapple - grapefruit - tomato

36. recommended steak for hearty and robust
F -Feel - L -Look - A -Ask - G -Give back
All food must be stored 6 inches above ground level.
New york strip
Maximum of 3 plates

37. Blood Rare
Penne - 3 cheese Alfredo
Red through - very cool center
Think drink - dinner menu - outsert
Seasoned - seared - and slow roasted

38. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Cheddar
Red through - very cool center
7oz. - 3oz. of mushrooms
Hot - Slightly pink center

39. When is it against the law to serve alcohol?
Red
Red through - very cool center
.50
When a guest is underage - when a guest is visibly intoxicated

40. List three steps in monitoring alcohol service using the 'traffic light system'
Think drink - dinner menu - outsert
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 - 6oz. chicken breast
Arrowhead and Pierre

41. when food is dropped server should check back in __________ and ___________after the first check up
Flour - three
Ribeye
One minute - and four minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.

42. beverage and bread should be delivered within ___________ appetizers delivered within __________
Think drink - dinner menu - outsert
Cooked to order - black on outside
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
4 minutes - 10 minutes

43. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Red through - very cool center
HOT FOOD HOT!
Orange juice - cranberry - pineapple - grapefruit - tomato

44. When serving alcohol you must ID any person who...
12-16oz.
Looks under the age of 30
Cool center - red interior
6oz.

45. 3 tools for selling
Warm Center - Red throughout
Above 140 degrees
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Think drink - dinner menu - outsert

46. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
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

47. prime trio come with what size lobster tail and How many prawns
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
$2.09
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

48. For checking identification - What is the F.L.A.G. system?
9 shrimp with one sidekick
20 seconds.
F -Feel - L -Look - A -Ask - G -Give back
When a guest is underage - when a guest is visibly intoxicated

49. 3 steps to guest ready preparation
4 minutes
1) prepare yourself 2) prepare your area 3) prepare your information
2 - 6''
12-16oz.

50. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
45 minutes