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. How is our signature prime rib prepared?
One minute - and four minutes
45 minutes
Seasoned - seared - and slow roasted
6oz.

2. describe the filet mignon sandwich
Cooked to order - black on outside
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
18 to 24 months

3. 2 sizes of the ribeye
Cheddar
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
12-16oz.

4. Medium
2 - 6''
Top sirloin
Warm - Pink Center
A minimum of 21 days

5. recommended steak for lean - naturally tender
HOT FOOD HOT!
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Filet mignon

6. non alcoholic beverages
Warm Center - Red throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
7oz. - 3oz. of mushrooms
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

7. How long should you wash your hands for?
4 minutes
20 seconds.
Quat sanitizer bucket
F -Feel - L -Look - A -Ask - G -Give back

8. filet mignon
Red through - very cool center
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
All food must be stored 6 inches above ground level.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

9. broken glass is thrown in what color bucket?
Red
Cool center - red interior
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

10. beverage and bread should be delivered within ___________ appetizers delivered within __________
6oz.
Cut from end of prime rib - usually fully cooked -
F -Feel - L -Look - A -Ask - G -Give back
4 minutes - 10 minutes

11. Black Angus Cattle are matured from what ages?
6oz.
Jack
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
18 to 24 months

12. Medium rare
2 - 6oz. chicken breast
Warm Center - Red throughout
Warm - Pink Center
Arrowhead and Pierre

13. high noon feast includes the beverages choices of...?
Filet mignon
Soda - lemonade - ice or hot tea - coffe and milk
Hot - fully cooked throughout
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

14. prime trio come with what size lobster tail and How many prawns
9 shrimp with one sidekick
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

15. 5 juices we carry
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
18 to 24 months
Orange juice - cranberry - pineapple - grapefruit - tomato
Maximum of 3 plates

16. end cut
Cheddar
Orange juice - cranberry - pineapple - grapefruit - tomato
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cut from end of prime rib - usually fully cooked -

17. all of our beef is aged at....
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cut from end of prime rib - usually fully cooked -
A minimum of 21 days
2 - 6''

18. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
60 minutes
2 - 6oz. chicken breast
Soda - lemonade - ice or hot tea - coffe and milk

19. adding a sidekick cost an extra?
Soda - lemonade - ice or hot tea - coffe and milk
$2.09
New york strip
Above 140 degrees

20. recommended steak for hearty and robust
Above 140 degrees
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
New york strip
Ribeye

21. what cheese comes on the bacon burger
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheddar
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

22. 3 tools for selling
All food must be stored 6 inches above ground level.
Think drink - dinner menu - outsert
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

23. build s garden salad in order
Quat sanitizer bucket
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Ribeye
6oz.

24. 2 sizes of the ribeye
Filet mignon
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
12-16oz.
$2.09

25. recommended steak for lean firm bold meaty flavor
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Top sirloin
2 bites
.50

26. All steak are __________ cut daily by our chefs and grilled over _____________
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Looks under the age of 30
Hand - OPEN FLAME
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

27. your hair must be restrained when?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
It is longer than shoulder length
Top sirloin
Ribeye

28. garnishes for potato soup in order
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 bites
Cheddar

29. fire grilled chicken come in what size?
Cut from end of prime rib - usually fully cooked -
9 shrimp with one sidekick
2 - 6oz. chicken breast
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

30. what cheese comes on the bacon burger
Cheddar
A minimum of 21 days
4 minutes - 10 minutes
4 minutes - 10 minutes

31. What is the suggestive nod method for up selling
2 bites
Jack
The suggestive nod is nodding your head up and down while suggesting an item
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

32. How many shrimp are on the crispy shrimp entree - and How many sides are included
2 - 6oz. chicken breast
9 shrimp with one sidekick
Soda - lemonade - ice or hot tea - coffe and milk
Think drink - dinner menu - outsert

33. 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
All food must be stored 6 inches above ground level.
Ribeye

34. When serving alcohol you must ID any person who...
F -Feel - L -Look - A -Ask - G -Give back
Looks under the age of 30
45 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

35. What is the choice method used for up selling
Re-fires and Remakes.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
The choice method is suggesting between two high end items
9oz.-11oz. lobster - 1 1/2oz. butter

36. 3 steps to guest ready preparation
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
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
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

37. high noon feast includes the beverages choices of...?
Below 40 degrees
Penne - 3 cheese Alfredo
Top sirloin
Soda - lemonade - ice or hot tea - coffe and milk

38. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cooked to order - black on outside
Warm Center - Red throughout
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

39. Ribeye
2 - 6''
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
The suggestive nod is nodding your head up and down while suggesting an item
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

40. guest should be greeted
Above 140 degrees
7oz. - 3oz. of mushrooms
Soda - lemonade - ice or hot tea - coffe and milk
As soon as possible - 2 minutes at most

41. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
A minimum of 21 days
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

42. when food is dropped server should check back in __________ and ___________after the first check up
A way to monitor guest behavior in order to withhold responsible alcohol services.
It is longer than shoulder length
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
One minute - and four minutes

43. for coffee we serve _______ creamers on a ___________ plate.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
4 minutes
Hot - fully cooked throughout
2 - 6''

44. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
2 - 6oz. chicken breast
Cooked to order - black on outside
Top sirloin

45. prime trio come with what size lobster tail and How many prawns
2 - 6oz. chicken breast
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
It is longer than shoulder length
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

46. All towels should be kept in?
Think drink - dinner menu - outsert
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Quat sanitizer bucket

47. When is it against the law to serve alcohol?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
It is longer than shoulder length
When a guest is underage - when a guest is visibly intoxicated
Warm Center - Red throughout

48. broken glass is thrown in what color bucket?
It is longer than shoulder length
60 minutes
Red
6oz.

49. Medium well
20 seconds.
Arrowhead and Pierre
Hot - Slightly pink center
45 minutes

50. What is the traffic light system?
Above 140 degrees
A way to monitor guest behavior in order to withhold responsible alcohol services.
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.