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. philly comes with How many oz. of meat
18 to 24 months
Cut from end of prime rib - usually fully cooked -
6oz.
New york strip

2. At what temperature should cold food be kept?
Jack
Cheddar
Below 40 degrees
18 to 24 months

3. For checking identification - What is the F.L.A.G. system?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Orange juice - cranberry - pineapple - grapefruit - tomato
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
F -Feel - L -Look - A -Ask - G -Give back

4. recommended steak for flavor/ well marbled
A minimum of 21 days
F -Feel - L -Look - A -Ask - G -Give back
Ribeye
18 to 24 months

5. what kind of steak do we serve?
20 seconds.
Seasoned - seared - and slow roasted
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
$2.09

6. what cheese comes on the bacon burger
Cheddar
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Below 40 degrees
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

7. At minimum - how far can food be stored close to the ground?
Red
All food must be stored 6 inches above ground level.
2 - 6oz. chicken breast
2 - 6''

8. when food is dropped server should check back in __________ and ___________after the first check up
18 to 24 months
One minute - and four minutes
Jack
9oz.-11oz. lobster - 1 1/2oz. butter

9. five steps of dinner guest service pace
It is longer than shoulder length
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
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
Red through - very cool center

10. All towels should be kept in?
Arrowhead and Pierre
Seasoned - seared - and slow roasted
Hot - fully cooked throughout
Quat sanitizer bucket

11. How is hot tea prepared?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
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
7oz. - 3oz. of mushrooms

12. 3 tools for selling
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
A minimum of 21 days
Think drink - dinner menu - outsert
Cool center - red interior

13. chicken and filet cobb come with How many oz. of meat?
Cut from end of prime rib - usually fully cooked -
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
Soda - lemonade - ice or hot tea - coffe and milk

14. 60 minute dinner pace in 5 steps are?
6oz.
Jack
Soda - lemonade - ice or hot tea - coffe and milk
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

15. filet mignon
Red through - very cool center
New york strip
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
6oz.

16. Medium
Cool center - red interior
Warm - Pink Center
Orange juice - cranberry - pineapple - grapefruit - tomato
12-16oz.

17. describe the filet mignon sandwich
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
$2.09
It is longer than shoulder length

18. 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
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

19. When serving alcohol you must ID any person who...
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Looks under the age of 30
Hand - OPEN FLAME
One minute - and four minutes

20. philly comes with How many oz. of meat
Quat sanitizer bucket
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

21. soups and salads should be prepared within __________
6oz.
One minute - and four minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
4 minutes

22. high noon feast includes the beverages choices of...?
As soon as possible - 2 minutes at most
Warm Center - Red throughout
Soda - lemonade - ice or hot tea - coffe and milk
4 minutes - 10 minutes

23. When is it against the law to serve alcohol?
9 shrimp with one sidekick
Penne - 3 cheese Alfredo
When a guest is underage - when a guest is visibly intoxicated
18 to 24 months

24. target dinner turn times
Arrowhead and Pierre
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
60 minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

25. Rare
All food must be stored 6 inches above ground level.
Hand - OPEN FLAME
HOT FOOD HOT!
Cool center - red interior

26. you should do an entree check back within _________
Quat sanitizer bucket
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.
2 bites

27. recommended steak for lean firm bold meaty flavor
Ribeye
All food must be stored 6 inches above ground level.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Top sirloin

28. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
New york strip
Quat sanitizer bucket
7oz. - 3oz. of mushrooms

29. guest should be greeted
As soon as possible - 2 minutes at most
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
The suggestive nod is nodding your head up and down while suggesting an item

30. you should do an entree check back within _________
18 to 24 months
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hand - OPEN FLAME
2 bites

31. garnishes for potato soup in order
45 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
The suggestive nod is nodding your head up and down while suggesting an item
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

32. what cheese come on the chicken avocado
Cut from end of prime rib - usually fully cooked -
One minute - and four minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Jack

33. fire grilled prawns comes with How many shrimp?
Eight
45 minutes
Cooked to order - black on outside
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

34. At what temperature should hot food be kept?
Above 140 degrees
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
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

35. 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
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Quat sanitizer bucket
.50

36. What is the choice method used for up selling
The choice method is suggesting between two high end items
Cooked to order - black on outside
Hot - Slightly pink center
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

37. #1 priority in the restaurant?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
The suggestive nod is nodding your head up and down while suggesting an item
HOT FOOD HOT!
Re-fires and Remakes.

38. At what temperature should cold food be kept?
Penne - 3 cheese Alfredo
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Above 140 degrees
Below 40 degrees

39. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
When a guest is underage - when a guest is visibly intoxicated
6oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

40. recommended steak for lean - naturally tender
Filet mignon
All food must be stored 6 inches above ground level.
Jack
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

41. Well
Top sirloin
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 - 6oz. chicken breast
Hot - fully cooked throughout

42. When serving alcohol you must ID any person who...
7oz. - 3oz. of mushrooms
F -Feel - L -Look - A -Ask - G -Give back
Looks under the age of 30
9oz.-11oz. lobster - 1 1/2oz. butter

43. adding a sidekick cost an extra?
Red through - very cool center
$2.09
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
9 shrimp with one sidekick

44. large lobster tail entree comes in what sizes? and how much melted butter
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
9oz.-11oz. lobster - 1 1/2oz. butter
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

45. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6oz. chicken breast
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

46. All towels should be kept in?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Filet mignon
Quat sanitizer bucket
Ribeye

47. How many shrimp are on the crispy shrimp entree - and How many sides are included
2 bites
2 - 6''
9 shrimp with one sidekick
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

48. how much extra to add hot fudge to an ice cream dessert?
.50
When a guest is underage - when a guest is visibly intoxicated
F -Feel - L -Look - A -Ask - G -Give back
12-16oz.

49. non alcoholic beverages
9oz.-11oz. lobster - 1 1/2oz. butter
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
12-16oz.
Quat sanitizer bucket

50. How long should you wash your hands for?
Top sirloin
4 minutes - 10 minutes
Penne - 3 cheese Alfredo
20 seconds.