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. Blood Rare
Red through - very cool center
Above 140 degrees
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
4 minutes - 10 minutes

2. 60 minute dinner pace in 5 steps are?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Soda - lemonade - ice or hot tea - coffe and milk
Maximum of 3 plates
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

3. Medium rare
Warm Center - Red throughout
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.
Re-fires and Remakes.

4. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Hot - fully cooked throughout
Jack
Red through - very cool center

5. 2 sizes of the ribeye
The suggestive nod is nodding your head up and down while suggesting an item
12-16oz.
$2.09
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

6. How is hot tea prepared?
20 seconds.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
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
4 minutes

7. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
New york strip
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
As soon as possible - 2 minutes at most

8. 3 tools for selling
45 minutes
Think drink - dinner menu - outsert
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Eight

9. #1 priority in the restaurant?
Re-fires and Remakes.
6oz.
Cool center - red interior
Looks under the age of 30

10. large lobster tail entree comes in what sizes? and how much melted butter
60 minutes
The suggestive nod is nodding your head up and down while suggesting an item
It is longer than shoulder length
9oz.-11oz. lobster - 1 1/2oz. butter

11. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
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
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

12. All towels should be kept in?
Seasoned - seared - and slow roasted
Cheddar
2 bites
Quat sanitizer bucket

13. Well
The choice method is suggesting between two high end items
Warm Center - Red throughout
Hot - fully cooked throughout
Eight

14. what kind of steak do we serve?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Looks under the age of 30
18 to 24 months

15. What is the target turn time for lunch tables
Quat sanitizer bucket
A minimum of 21 days
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
45 minutes

16. What is the traffic light system?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
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
Filet mignon
A way to monitor guest behavior in order to withhold responsible alcohol services.

17. new york strip
A way to monitor guest behavior in order to withhold responsible alcohol services.
Filet mignon
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
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

18. 3 steps to guest ready preparation
Arrowhead and Pierre
2 - 6''
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) prepare yourself 2) prepare your area 3) prepare your information

19. top sirloin
18 to 24 months
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Red through - very cool center
Maximum of 3 plates

20. when food is dropped server should check back in __________ and ___________after the first check up
Hot - fully cooked throughout
Flour - three
Re-fires and Remakes.
One minute - and four minutes

21. adding a sidekick cost an extra?
Penne - 3 cheese Alfredo
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
$2.09
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

22. garnishes for potato soup in order
Below 40 degrees
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 bites

23. what cheese come on the chicken avocado
Warm Center - Red throughout
Soda - lemonade - ice or hot tea - coffe and milk
Jack
HOT FOOD HOT!

24. 5 main busser duties
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Cooked to order - black on outside
HOT FOOD HOT!
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

25. chicken avocado come with How many oz. of meat
Cheddar
6oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Top sirloin

26. guest should be greeted
Filet mignon
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
As soon as possible - 2 minutes at most
Quat sanitizer bucket

27. charred
Cooked to order - black on outside
4 minutes
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

28. Medium well
Hot - Slightly pink center
Jack
4 minutes - 10 minutes
The choice method is suggesting between two high end items

29. What is the target turn time for lunch tables
Above 140 degrees
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Jack
45 minutes

30. 3 seafood items for steak/seafood roundups
2 bites
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
F -Feel - L -Look - A -Ask - G -Give back

31. Medium rare
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Warm Center - Red throughout
20 seconds.

32. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
18 to 24 months
Eight
Ribeye

33. fire grilled prawns comes with How many shrimp?
Hot - Slightly pink center
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Eight
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

34. How long should you wash your hands for?
20 seconds.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Jack
Looks under the age of 30

35. non alcoholic beverages
A way to monitor guest behavior in order to withhold responsible alcohol services.
Looks under the age of 30
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

36. five steps of dinner guest service pace
A minimum of 21 days
20 seconds.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

37. fire grilled chicken come in what size?
2 - 6oz. chicken breast
12-16oz.
Seasoned - seared - and slow roasted
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

38. Medium well
Hot - Slightly pink center
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
4 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

39. At what temperature should cold food be kept?
Hot - fully cooked throughout
Below 40 degrees
Think drink - dinner menu - outsert
18 to 24 months

40. your hair must be restrained when?
12-16oz.
It is longer than shoulder length
Looks under the age of 30
Maximum of 3 plates

41. All steak are __________ cut daily by our chefs and grilled over _____________
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cut from end of prime rib - usually fully cooked -
Hand - OPEN FLAME
HOT FOOD HOT!

42. new york strip
Hot - fully cooked throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
One minute - and four minutes
6oz.

43. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
The suggestive nod is nodding your head up and down while suggesting an item
Re-fires and Remakes.

44. 2 sizes of the ribeye
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
A way to monitor guest behavior in order to withhold responsible alcohol services.
18 to 24 months
12-16oz.

45. three cheese garlic bread comes with How many oz. of meat
.50
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.
New york strip

46. all of our beef is aged at....
Cooked to order - black on outside
HOT FOOD HOT!
Warm Center - Red throughout
A minimum of 21 days

47. adding a sidekick cost an extra?
$2.09
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheddar
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

48. all of our beef is aged at....
18 to 24 months
A minimum of 21 days
Ribeye
It is longer than shoulder length

49. five steps of dinner guest service pace
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
45 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

50. Medium
Warm - Pink Center
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
45 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

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Restaurant General Training

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