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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. beverage and bread should be delivered within ___________ appetizers delivered within __________
Arrowhead and Pierre
4 minutes - 10 minutes
20 seconds.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

2. philly comes with How many oz. of meat
20 seconds.
12-16oz.
Looks under the age of 30
6oz.

3. two types of mineral waters we sell
Red through - very cool center
Ribeye
Arrowhead and Pierre
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

4. Rare
Cheddar
Maximum of 3 plates
Cool center - red interior
Penne - 3 cheese Alfredo

5. Rare
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
Cool center - red interior
Soda - lemonade - ice or hot tea - coffe and milk

6. describe the filet mignon sandwich
A way to monitor guest behavior in order to withhold responsible alcohol services.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

7. 2 sizes of the ribeye
4 minutes
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Jack
12-16oz.

8. beverage and bread should be delivered within ___________ appetizers delivered within __________
Ribeye
4 minutes - 10 minutes
Warm - Pink Center
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

9. what cheese come on the chicken avocado
Hand - OPEN FLAME
Above 140 degrees
12-16oz.
Jack

10. describe the filet mignon sandwich
Looks under the age of 30
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

11. At minimum - how far can food be stored close to the ground?
Arrowhead and Pierre
Jack
All food must be stored 6 inches above ground level.
Hot - fully cooked throughout

12. all of our beef is aged at....
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
It is longer than shoulder length
A minimum of 21 days

13. Blood Rare
Red through - very cool center
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Re-fires and Remakes.
The choice method is suggesting between two high end items

14. recommended steak for lean - naturally tender
Top sirloin
Filet mignon
Re-fires and Remakes.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

15. Medium
60 minutes
Warm - Pink Center
60 minutes
Arrowhead and Pierre

16. Blood Rare
Red through - very cool center
60 minutes
HOT FOOD HOT!
New york strip

17. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
9 shrimp with one sidekick
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

18. garnishes for potato soup in order
7oz. - 3oz. of mushrooms
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
9 shrimp with one sidekick
Top sirloin

19. adding a sidekick cost an extra?
Warm - Pink Center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
$2.09
6oz.

20. recommended steak for lean firm bold meaty flavor
9 shrimp with one sidekick
Top sirloin
60 minutes
6oz.

21. fire grilled prawns comes with How many shrimp?
20 seconds.
Eight
A minimum of 21 days
Hand - OPEN FLAME

22. what cheese comes on the bacon burger
1) prepare yourself 2) prepare your area 3) prepare your information
Cheddar
Red through - very cool center
Top sirloin

23. new york strip
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm Center - Red throughout
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

24. When is it against the law to serve alcohol?
It is longer than shoulder length
Hot - fully cooked throughout
When a guest is underage - when a guest is visibly intoxicated
20 seconds.

25. chicken and filet cobb come with How many oz. of meat?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
60 minutes
Jack
6oz.

26. target dinner turn times
60 minutes
$2.09
18 to 24 months
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

27. 3 tools for selling
Think drink - dinner menu - outsert
45 minutes
Above 140 degrees
$2.09

28. At what temperature should hot food be kept?
Warm - Pink Center
2 - 6''
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Above 140 degrees

29. List three steps in monitoring alcohol service using the 'traffic light system'
Below 40 degrees
$2.09
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

30. what kind of steak do we serve?
Penne - 3 cheese Alfredo
2 - 6''
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

31. When is it against the law to serve alcohol?
Cool center - red interior
When a guest is underage - when a guest is visibly intoxicated
Arrowhead and Pierre
One minute - and four minutes

32. what cheese comes on the bacon burger
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
Cheddar
Cut from end of prime rib - usually fully cooked -
Hot - Slightly pink center

33. guest should be greeted
As soon as possible - 2 minutes at most
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hand - OPEN FLAME
Cooked to order - black on outside

34. garnishes for potato soup in order
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
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

35. What is the suggestive nod method for up selling
One minute - and four minutes
The suggestive nod is nodding your head up and down while suggesting an item
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
1) prepare yourself 2) prepare your area 3) prepare your information

36. recommended steak for flavor/ well marbled
Warm - Pink Center
Ribeye
Cheddar
Filet mignon

37. How is hot tea prepared?
Seasoned - seared - and slow roasted
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
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

38. how much extra to add hot fudge to an ice cream dessert?
.50
Hot - fully cooked throughout
Flour - three
Ribeye

39. At what temperature should hot food be kept?
Cut from end of prime rib - usually fully cooked -
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 - 10 minutes
Above 140 degrees

40. Medium
Arrowhead and Pierre
Hot - fully cooked throughout
Warm - Pink Center
12-16oz.

41. end cut
Cool center - red interior
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cut from end of prime rib - usually fully cooked -
Jack

42. 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
New york strip
20 seconds.
Think drink - dinner menu - outsert

43. recommended steak for lean firm bold meaty flavor
The choice method is suggesting between two high end items
Quat sanitizer bucket
Top sirloin
Maximum of 3 plates

44. what kind of past is served with the baked chicken pasta - with what kind of sauce
Hand - OPEN FLAME
12-16oz.
2 - 6''
Penne - 3 cheese Alfredo

45. build s garden salad in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
20 seconds.
HOT FOOD HOT!
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

46. Well
Quat sanitizer bucket
Hot - fully cooked throughout
2 - 6oz. chicken breast
Re-fires and Remakes.

47. three cheese garlic bread comes with How many oz. of meat
6oz.
2 - 6''
.50
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

48. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
It is longer than shoulder length
12-16oz.
4 minutes - 10 minutes

49. What is the target turn time for lunch tables
45 minutes
It is longer than shoulder length
Hot - fully cooked throughout
6oz.

50. How long should you wash your hands for?
20 seconds.
4 minutes - 10 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Quat sanitizer bucket