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. chicken avocado come with How many oz. of meat
6oz.
Red through - very cool center
12-16oz.
6oz.

2. 3 seafood items for steak/seafood roundups
The suggestive nod is nodding your head up and down while suggesting an item
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Warm Center - Red throughout
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

3. describe the filet mignon sandwich
$2.09
All food must be stored 6 inches above ground level.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

4. you should do an entree check back within _________
2 bites
Cheddar
All food must be stored 6 inches above ground level.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

5. new york strip
Hot - fully cooked throughout
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Re-fires and Remakes.

6. 5 juices we carry
Cool center - red interior
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Warm Center - Red throughout
Orange juice - cranberry - pineapple - grapefruit - tomato

7. What is the expeditors #1 priority?
Hot - fully cooked throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
The choice method is suggesting between two high end items
HOT FOOD HOT!

8. what cheese come on the chicken avocado
F -Feel - L -Look - A -Ask - G -Give back
Jack
.50
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

9. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hot - fully cooked throughout
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
New york strip

10. what cheese comes on the bacon burger
Cheddar
Hand - OPEN FLAME
Maximum of 3 plates
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

11. non alcoholic beverages
A way to monitor guest behavior in order to withhold responsible alcohol services.
Think drink - dinner menu - outsert
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
6oz.

12. When serving alcohol you must ID any person who...
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - Slightly pink center
Looks under the age of 30
20 seconds.

13. soups and salads should be prepared within __________
9 shrimp with one sidekick
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
4 minutes
Cooked to order - black on outside

14. three cheese garlic bread comes with How many oz. of meat
HOT FOOD HOT!
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
4 minutes - 10 minutes

15. All steak are __________ cut daily by our chefs and grilled over _____________
45 minutes
Hand - OPEN FLAME
Above 140 degrees
Red through - very cool center

16. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Warm Center - Red throughout
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
7oz. - 3oz. of mushrooms
Flour - three

17. two types of mineral waters we sell
Warm Center - Red throughout
Arrowhead and Pierre
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

18. fire grilled chicken come in what size?
Top sirloin
2 - 6oz. chicken breast
When a guest is underage - when a guest is visibly intoxicated
9 shrimp with one sidekick

19. top sirloin
Red through - very cool center
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Above 140 degrees
Seasoned - seared - and slow roasted

20. How many shrimp are on the crispy shrimp entree - and How many sides are included
One minute - and four minutes
9 shrimp with one sidekick
Red
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. All towels should be kept in?
Cool center - red interior
Quat sanitizer bucket
F -Feel - L -Look - A -Ask - G -Give back
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

22. Medium
Warm - Pink Center
$2.09
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Below 40 degrees

23. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
Top sirloin
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
The choice method is suggesting between two high end items

24. chicken and filet cobb come with How many oz. of meat?
Looks under the age of 30
45 minutes
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

25. List three steps in monitoring alcohol service using the 'traffic light system'
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Eight
60 minutes
Top sirloin

26. What is the suggestive nod method for up selling
6oz.
Filet mignon
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
The suggestive nod is nodding your head up and down while suggesting an item

27. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
New york strip
Above 140 degrees
Ribeye

28. beverage and bread should be delivered within ___________ appetizers delivered within __________
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
12-16oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
4 minutes - 10 minutes

29. 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
Cool center - red interior
1) prepare yourself 2) prepare your area 3) prepare your information

30. you should do an entree check back within _________
2 bites
Seasoned - seared - and slow roasted
One minute - and four minutes
It is longer than shoulder length

31. top sirloin
It is longer than shoulder length
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
9oz.-11oz. lobster - 1 1/2oz. butter

32. garnishes for potato soup in order
Hand - OPEN FLAME
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

33. high noon feast includes the beverages choices of...?
Maximum of 3 plates
Jack
Think drink - dinner menu - outsert
Soda - lemonade - ice or hot tea - coffe and milk

34. At what temperature should cold food be kept?
Looks under the age of 30
Below 40 degrees
Jack
Think drink - dinner menu - outsert

35. broken glass is thrown in what color bucket?
Red through - very cool center
Red
4 minutes
Looks under the age of 30

36. recommended steak for hearty and robust
Cut from end of prime rib - usually fully cooked -
Red
New york strip
.50

37. what kind of past is served with the baked chicken pasta - with what kind of sauce
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Penne - 3 cheese Alfredo

38. Well
Hot - fully cooked throughout
4 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

39. adding a sidekick cost an extra?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
$2.09
Warm Center - Red throughout
Red through - very cool center

40. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
Re-fires and Remakes.
4 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

41. all of our beef is aged at....
Orange juice - cranberry - pineapple - grapefruit - tomato
A minimum of 21 days
6oz.
New york strip

42. high noon feast includes the beverages choices of...?
Red through - very cool center
Soda - lemonade - ice or hot tea - coffe and milk
Hand - OPEN FLAME
Hot - Slightly pink center

43. At what temperature should hot food be kept?
Top sirloin
2 bites
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Above 140 degrees

44. sampler plater includes...
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Arrowhead and Pierre

45. what kind of steak do we serve?
9oz.-11oz. lobster - 1 1/2oz. butter
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 bites
Maximum of 3 plates

46. recommended steak for lean - naturally tender
As soon as possible - 2 minutes at most
All food must be stored 6 inches above ground level.
Filet mignon
Soda - lemonade - ice or hot tea - coffe and milk

47. Medium rare
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
60 minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Warm Center - Red throughout

48. target dinner turn times
Below 40 degrees
A way to monitor guest behavior in order to withhold responsible alcohol services.
60 minutes
Cheddar

49. end cut
As soon as possible - 2 minutes at most
HOT FOOD HOT!
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cut from end of prime rib - usually fully cooked -

50. What is the maximum plates a server is allowed to carry?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
As soon as possible - 2 minutes at most
Maximum of 3 plates
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float