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. filet mignon
Hot - Slightly pink center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

2. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Below 40 degrees
Red
Seasoned - seared - and slow roasted

3. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
12-16oz.
The choice method is suggesting between two high end items

4. 5 juices we carry
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Orange juice - cranberry - pineapple - grapefruit - tomato
When a guest is underage - when a guest is visibly intoxicated
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

5. your hair must be restrained when?
Flour - three
It is longer than shoulder length
9oz.-11oz. lobster - 1 1/2oz. butter
4 minutes - 10 minutes

6. sampler plater includes...
2 - 6''
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Think drink - dinner menu - outsert
60 minutes

7. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Hot - fully cooked throughout
Red
2 - 6oz. chicken breast

8. Rare
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cool center - red interior
6oz.
18 to 24 months

9. 2 sizes of the ribeye
.50
18 to 24 months
6oz.
12-16oz.

10. soups and salads should be prepared within __________
4 minutes
It is longer than shoulder length
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
20 seconds.

11. new york strip
4 minutes - 10 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Flour - three
2 bites

12. what kind of past is served with the baked chicken pasta - with what kind of sauce
Red
Penne - 3 cheese Alfredo
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

13. recommended steak for lean - naturally tender
Filet mignon
A minimum of 21 days
45 minutes
4 minutes

14. adding a sidekick cost an extra?
$2.09
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Orange juice - cranberry - pineapple - grapefruit - tomato
Cut from end of prime rib - usually fully cooked -

15. fire grilled prawns comes with How many shrimp?
Warm - Pink Center
45 minutes
Eight
.50

16. philly comes with How many oz. of meat
Penne - 3 cheese Alfredo
Arrowhead and Pierre
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.

17. guest should be greeted
6oz.
As soon as possible - 2 minutes at most
Looks under the age of 30
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

18. How long should you wash your hands for?
20 seconds.
Hot - Slightly pink center
6oz.
Above 140 degrees

19. How is our signature prime rib prepared?
Cut from end of prime rib - usually fully cooked -
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Seasoned - seared - and slow roasted
Red through - very cool center

20. 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
Soda - lemonade - ice or hot tea - coffe and milk
Eight

21. non alcoholic beverages
Red
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Top sirloin
Arrowhead and Pierre

22. chicken avocado come with How many oz. of meat
Re-fires and Remakes.
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
6oz.

23. five steps of dinner guest service pace
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.
20 seconds.
6oz.

24. garnishes for potato soup in order
6oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cooked to order - black on outside
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

25. what kind of past is served with the baked chicken pasta - with what kind of sauce
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Penne - 3 cheese Alfredo
9 shrimp with one sidekick
Hot - Slightly pink center

26. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
Looks under the age of 30
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

27. 60 minute dinner pace in 5 steps are?
9oz.-11oz. lobster - 1 1/2oz. butter
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days
Cheddar

28. adding a sidekick cost an extra?
2 - 6oz. chicken breast
$2.09
9oz.-11oz. lobster - 1 1/2oz. butter
Red through - very cool center

29. All towels should be kept in?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
A minimum of 21 days
Quat sanitizer bucket
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

30. Medium
Jack
Warm - Pink Center
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Quat sanitizer bucket

31. high noon feast includes the beverages choices of...?
Above 140 degrees
Cheddar
Soda - lemonade - ice or hot tea - coffe and milk
12-16oz.

32. At what temperature should hot food be kept?
F -Feel - L -Look - A -Ask - G -Give back
Above 140 degrees
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
12-16oz.

33. garnishes for potato soup in order
9 shrimp with one sidekick
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
60 minutes
Soda - lemonade - ice or hot tea - coffe and milk

34. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Red through - very cool center
New york strip
6oz.

35. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
F -Feel - L -Look - A -Ask - G -Give back
2 - 6oz. chicken breast
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. At what temperature should cold food be kept?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Below 40 degrees
Penne - 3 cheese Alfredo

37. recommended steak for lean firm bold meaty flavor
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
4 minutes - 10 minutes
Top sirloin

38. How many shrimp are on the crispy shrimp entree - and How many sides are included
The choice method is suggesting between two high end items
Cut from end of prime rib - usually fully cooked -
Orange juice - cranberry - pineapple - grapefruit - tomato
9 shrimp with one sidekick

39. recommended steak for flavor/ well marbled
Above 140 degrees
As soon as possible - 2 minutes at most
Red through - very cool center
Ribeye

40. What is the choice method used for up selling
2 - 6oz. chicken breast
Above 140 degrees
The choice method is suggesting between two high end items
Penne - 3 cheese Alfredo

41. How long should you wash your hands for?
Quat sanitizer bucket
$2.09
6oz.
20 seconds.

42. #1 priority in the restaurant?
9oz.-11oz. lobster - 1 1/2oz. butter
20 seconds.
Seasoned - seared - and slow roasted
Re-fires and Remakes.

43. how much extra to add hot fudge to an ice cream dessert?
60 minutes
Above 140 degrees
Red through - very cool center
.50

44. 3 steps to guest ready preparation
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
$2.09
A way to monitor guest behavior in order to withhold responsible alcohol services.
1) prepare yourself 2) prepare your area 3) prepare your information

45. two types of mineral waters we sell
The choice method is suggesting between two high end items
Arrowhead and Pierre
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheddar

46. Black Angus Cattle are matured from what ages?
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 to 24 months
Looks under the age of 30
Maximum of 3 plates

47. target dinner turn times
60 minutes
Maximum of 3 plates
Top sirloin
Warm Center - Red throughout

48. three cheese garlic bread comes with How many oz. of meat
Top sirloin
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.
As soon as possible - 2 minutes at most

49. when food is dropped server should check back in __________ and ___________after the first check up
Hand - OPEN FLAME
Seasoned - seared - and slow roasted
One minute - and four minutes
12-16oz.

50. 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
2 - 6''
When a guest is underage - when a guest is visibly intoxicated
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions