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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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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. steak quesadilla comes with a _________ tortilla - _________green onions
Red through - very cool 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
Flour - three
4 minutes

2. Medium rare
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) prepare yourself 2) prepare your area 3) prepare your information
Warm Center - Red throughout

3. At minimum - how far can food be stored close to the ground?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
All food must be stored 6 inches above ground level.
Red through - very cool center
Orange juice - cranberry - pineapple - grapefruit - tomato

4. Well
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
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hot - fully cooked throughout

5. how much extra to add hot fudge to an ice cream dessert?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
.50
1) prepare yourself 2) prepare your area 3) prepare your information
20 seconds.

6. fire grilled chicken come in what size?
2 - 6''
.50
2 - 6oz. chicken breast
9oz.-11oz. lobster - 1 1/2oz. butter

7. All steak are __________ cut daily by our chefs and grilled over _____________
Jack
Cool center - red interior
2 - 6oz. chicken breast
Hand - OPEN FLAME

8. you should do an entree check back within _________
Cool center - red interior
18 to 24 months
Soda - lemonade - ice or hot tea - coffe and milk
2 bites

9. How long should you wash your hands for?
20 seconds.
Orange juice - cranberry - pineapple - grapefruit - tomato
4 minutes - 10 minutes
Cheddar

10. target dinner turn times
4 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
60 minutes
Warm - Pink Center

11. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cheddar
6oz.
9 shrimp with one sidekick

12. What is the maximum plates a server is allowed to carry?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Maximum of 3 plates
2 bites
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

13. At minimum - how far can food be stored close to the ground?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
All food must be stored 6 inches above ground level.
Warm - Pink Center

14. beverage and bread should be delivered within ___________ appetizers delivered within __________
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
4 minutes - 10 minutes
Hot - Slightly pink center
The choice method is suggesting between two high end items

15. What is the traffic light system?
18 to 24 months
Hot - Slightly pink center
Warm - Pink Center
A way to monitor guest behavior in order to withhold responsible alcohol services.

16. fire grilled prawns comes with How many shrimp?
Below 40 degrees
Above 140 degrees
Ribeye
Eight

17. how much extra to add hot fudge to an ice cream dessert?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
.50
7oz. - 3oz. of mushrooms
Hot - fully cooked throughout

18. recommended steak for hearty and robust
Flour - three
It is longer than shoulder length
New york strip
One minute - and four minutes

19. what cheese come on the chicken avocado
All food must be stored 6 inches above ground level.
The choice method is suggesting between two high end items
Jack
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

20. recommended steak for lean - naturally tender
Cheddar
New york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Filet mignon

21. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.
9 shrimp with one sidekick
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

22. what cheese comes on the bacon burger
Orange juice - cranberry - pineapple - grapefruit - tomato
9oz.-11oz. lobster - 1 1/2oz. butter
Cheddar
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

23. What is the suggestive nod method for up selling
Think drink - dinner menu - outsert
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
18 to 24 months
The suggestive nod is nodding your head up and down while suggesting an item

24. large lobster tail entree comes in what sizes? and how much melted butter
Think drink - dinner menu - outsert
9oz.-11oz. lobster - 1 1/2oz. butter
Orange juice - cranberry - pineapple - grapefruit - tomato
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

25. recommended steak for lean firm bold meaty flavor
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
20 seconds.
Top sirloin
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

26. What is the suggestive nod method for up selling
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
The suggestive nod is nodding your head up and down while suggesting an item
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
A minimum of 21 days

27. 2 sizes of the ribeye
12-16oz.
2 - 6''
Ribeye
2 bites

28. When serving alcohol you must ID any person who...
2 bites
Looks under the age of 30
Cooked to order - black on outside
Warm Center - Red throughout

29. 3 steps to guest ready preparation
4 minutes
1) prepare yourself 2) prepare your area 3) prepare your information
Maximum of 3 plates
$2.09

30. beverage and bread should be delivered within ___________ appetizers delivered within __________
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
4 minutes - 10 minutes
6oz.
New york strip

31. what kind of steak do we serve?
Think drink - dinner menu - outsert
6oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Soda - lemonade - ice or hot tea - coffe and milk

32. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
2 bites
6oz.
2 - 6''

33. At what temperature should hot food be kept?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Above 140 degrees
It is longer than shoulder length
2 bites

34. recommended steak for lean - naturally tender
Filet mignon
4 minutes - 10 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Ribeye

35. How is hot tea prepared?
Above 140 degrees
20 seconds.
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
.50

36. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.
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
9oz.-11oz. lobster - 1 1/2oz. butter

37. prime trio come with what size lobster tail and How many prawns
2 bites
Top sirloin
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

38. your hair must be restrained when?
It is longer than shoulder length
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Soda - lemonade - ice or hot tea - coffe and milk
Above 140 degrees

39. broken glass is thrown in what color bucket?
Re-fires and Remakes.
Red
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

40. Medium well
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Top sirloin
Hot - Slightly pink center
All food must be stored 6 inches above ground level.

41. Medium rare
Warm Center - Red throughout
$2.09
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Orange juice - cranberry - pineapple - grapefruit - tomato

42. guest should be greeted
Orange juice - cranberry - pineapple - grapefruit - tomato
Warm - Pink Center
As soon as possible - 2 minutes at most
Hand - OPEN FLAME

43. what cheese come on the chicken avocado
Eight
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Maximum of 3 plates
Jack

44. recommended steak for flavor/ well marbled
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.
Ribeye
Eight

45. high noon feast includes the beverages choices of...?
Looks under the age of 30
Above 140 degrees
Orange juice - cranberry - pineapple - grapefruit - tomato
Soda - lemonade - ice or hot tea - coffe and milk

46. At what temperature should cold food be kept?
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
Cooked to order - black on outside
Below 40 degrees
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

47. Black Angus Cattle are matured from what ages?
Filet mignon
2 - 6''
Eight
18 to 24 months

48. end cut
All food must be stored 6 inches above ground level.
Red through - very cool center
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cut from end of prime rib - usually fully cooked -

49. 3 tools for selling
Think drink - dinner menu - outsert
Cut from end of prime rib - usually fully cooked -
HOT FOOD HOT!
It is longer than shoulder length

50. Ribeye
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Maximum of 3 plates

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Restaurant General Training

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