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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. garnishes for potato soup in order
4 minutes
Warm Center - Red throughout
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)

2. filet mignon
Top sirloin
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
18 to 24 months
Penne - 3 cheese Alfredo

3. 3 steps to guest ready preparation
It is longer than shoulder length
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hot - fully cooked throughout
1) prepare yourself 2) prepare your area 3) prepare your information

4. broken glass is thrown in what color bucket?
Red
A minimum of 21 days
All food must be stored 6 inches above ground level.
Seasoned - seared - and slow roasted

5. non alcoholic beverages
Jack
Seasoned - seared - and slow roasted
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

6. what cheese come on the chicken avocado
Cheddar
Jack
9 shrimp with one sidekick
Hot - fully cooked throughout

7. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Ribeye
9 shrimp with one sidekick
Re-fires and Remakes.

8. broken glass is thrown in what color bucket?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
As soon as possible - 2 minutes at most
Red
As soon as possible - 2 minutes at most

9. how much extra to add hot fudge to an ice cream dessert?
Maximum of 3 plates
Hand - OPEN FLAME
.50
45 minutes

10. target dinner turn times
It is longer than shoulder length
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
60 minutes
New york strip

11. steak quesadilla comes with a _________ tortilla - _________green onions
Cool center - red interior
Flour - three
Quat sanitizer bucket
6oz.

12. top sirloin
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Soda - lemonade - ice or hot tea - coffe and milk
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

13. chicken avocado come with How many oz. of meat
6oz.
7oz. - 3oz. of mushrooms
Soda - lemonade - ice or hot tea - coffe and milk
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

14. fire grilled prawns comes with How many shrimp?
Eight
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
9 shrimp with one sidekick
F -Feel - L -Look - A -Ask - G -Give back

15. When is it against the law to serve alcohol?
As soon as possible - 2 minutes at most
Re-fires and Remakes.
When a guest is underage - when a guest is visibly intoxicated
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

16. charred
60 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
F -Feel - L -Look - A -Ask - G -Give back
Cooked to order - black on outside

17. Medium rare
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days
The suggestive nod is nodding your head up and down while suggesting an item
Warm Center - Red throughout

18. At what temperature should hot food be kept?
Warm - Pink Center
Above 140 degrees
Jack
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

19. All towels should be kept in?
4 minutes
The suggestive nod is nodding your head up and down while suggesting an item
Quat sanitizer bucket
Eight

20. what cheese comes on the bacon burger
Top sirloin
Flour - three
Cheddar
Soda - lemonade - ice or hot tea - coffe and milk

21. Well
When a guest is underage - when a guest is visibly intoxicated
Looks under the age of 30
Hot - fully cooked throughout
Cheddar

22. high noon feast includes the beverages choices of...?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
2 - 6''
Soda - lemonade - ice or hot tea - coffe and milk
6oz.

23. end cut
Red
Cut from end of prime rib - usually fully cooked -
The choice method is suggesting between two high end items
6oz.

24. 2 sizes of the ribeye
6oz.
Maximum of 3 plates
All food must be stored 6 inches above ground level.
12-16oz.

25. What is the expeditors #1 priority?
Arrowhead and Pierre
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Penne - 3 cheese Alfredo
HOT FOOD HOT!

26. soups and salads should be prepared within __________
Warm - Pink Center
4 minutes
When a guest is underage - when a guest is visibly intoxicated
Penne - 3 cheese Alfredo

27. what are a few thing to prevent cross contaminating food?
It is longer than shoulder length
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

28. For checking identification - What is the F.L.A.G. system?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
F -Feel - L -Look - A -Ask - G -Give back

29. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 - 6oz. chicken breast
60 minutes

30. fire grilled chicken come in what size?
Ribeye
Arrowhead and Pierre
2 - 6oz. chicken breast
20 seconds.

31. What is the maximum plates a server is allowed to carry?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
7oz. - 3oz. of mushrooms
Maximum of 3 plates
Above 140 degrees

32. List three steps in monitoring alcohol service using the 'traffic light system'
Warm - Pink Center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information

33. philly comes with How many oz. of meat
6oz.
The choice method is suggesting between two high end items
Maximum of 3 plates
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

34. what kind of steak do we serve?
6oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
18 to 24 months
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

35. Medium
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
12-16oz.
Warm - Pink Center
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

36. end cut
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cut from end of prime rib - usually fully cooked -
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

37. you should do an entree check back within _________
2 bites
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Flour - three
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

38. chicken avocado come with How many oz. of meat
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Think drink - dinner menu - outsert
Hot - fully cooked throughout
6oz.

39. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
1) prepare yourself 2) prepare your area 3) prepare your information
HOT FOOD HOT!

40. 3 steps to guest ready preparation
60 minutes
One minute - and four minutes
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.

41. high noon feast includes the beverages choices of...?
Maximum of 3 plates
Warm Center - Red throughout
Orange juice - cranberry - pineapple - grapefruit - tomato
Soda - lemonade - ice or hot tea - coffe and milk

42. recommended steak for lean - naturally tender
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Maximum of 3 plates
Filet mignon
6oz.

43. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
18 to 24 months
2 bites
2 - 6''

44. Blood Rare
Red
Red through - very cool center
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Above 140 degrees

45. describe the filet mignon sandwich
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cooked to order - black on outside
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Arrowhead and Pierre

46. non alcoholic beverages
Hot - fully cooked throughout
2 bites
12-16oz.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

47. prime trio come with what size lobster tail and How many prawns
Eight
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
1) prepare yourself 2) prepare your area 3) prepare your information
2 - 6''

48. charred
Cooked to order - black on outside
4 minutes - 10 minutes
Filet mignon
Eight

49. For checking identification - What is the F.L.A.G. system?
As soon as possible - 2 minutes at most
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
F -Feel - L -Look - A -Ask - G -Give back
New york strip

50. recommended steak for lean firm bold meaty flavor
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
It is longer than shoulder length
Top sirloin
The choice method is suggesting between two high end items