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Test your basic knowledge |
Restaurant General Training
Start Test
Study First
Subjects
:
hospitality
,
restaurants
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