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. What is the target turn time for lunch tables
When a guest is underage - when a guest is visibly intoxicated
45 minutes
When a guest is underage - when a guest is visibly intoxicated
Looks under the age of 30

2. At what temperature should cold food be kept?
7oz. - 3oz. of mushrooms
A minimum of 21 days
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Below 40 degrees

3. five steps of dinner guest service pace
Red
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
4 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

4. sampler plater includes...
Flour - three
Top sirloin
A minimum of 21 days
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

5. At what temperature should hot food be kept?
6oz.
Above 140 degrees
The choice method is suggesting between two high end items
Cool center - red interior

6. 3 tools for selling
A way to monitor guest behavior in order to withhold responsible alcohol services.
Looks under the age of 30
Think drink - dinner menu - outsert
6oz.

7. build s garden salad in order
Below 40 degrees
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 bites
Jack

8. recommended steak for hearty and robust
Looks under the age of 30
New york strip
1) prepare yourself 2) prepare your area 3) prepare your information
A minimum of 21 days

9. Ribeye
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
As soon as possible - 2 minutes at most
Jack
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

10. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Quat sanitizer bucket
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
6oz.

11. end cut
6oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
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
Cut from end of prime rib - usually fully cooked -

12. recommended steak for lean - naturally tender
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
It is longer than shoulder length
Filet mignon
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

13. Well
Hot - fully cooked throughout
HOT FOOD HOT!
20 seconds.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

14. 3 steps to guest ready preparation
All food must be stored 6 inches above ground level.
Cut from end of prime rib - usually fully cooked -
Ribeye
1) prepare yourself 2) prepare your area 3) prepare your information

15. two types of mineral waters we sell
Red through - very cool center
Arrowhead and Pierre
20 seconds.
When a guest is underage - when a guest is visibly intoxicated

16. 2 sizes of the ribeye
Arrowhead and Pierre
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
One minute - and four minutes
12-16oz.

17. Medium well
Hot - Slightly pink center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
45 minutes
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

18. what cheese come on the chicken avocado
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
7oz. - 3oz. of mushrooms
Jack
Maximum of 3 plates

19. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
Re-fires and Remakes.
Above 140 degrees

20. charred
Cool center - red interior
Soda - lemonade - ice or hot tea - coffe and milk
2 bites
Cooked to order - black on outside

21. non alcoholic beverages
Seasoned - seared - and slow roasted
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
9oz.-11oz. lobster - 1 1/2oz. butter
Warm Center - Red throughout

22. Blood Rare
Red through - very cool center
Cooked to order - black on outside
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Orange juice - cranberry - pineapple - grapefruit - tomato

23. non alcoholic beverages
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
Think drink - dinner menu - outsert
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

24. chicken avocado come with How many oz. of meat
6oz.
20 seconds.
1) prepare yourself 2) prepare your area 3) prepare your information
A way to monitor guest behavior in order to withhold responsible alcohol services.

25. philly comes with How many oz. of meat
6oz.
HOT FOOD HOT!
Penne - 3 cheese Alfredo
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

26. filet mignon
Looks under the age of 30
Jack
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Ribeye

27. Rare
Orange juice - cranberry - pineapple - grapefruit - tomato
7oz. - 3oz. of mushrooms
Cool center - red interior
12-16oz.

28. all of our beef is aged at....
12-16oz.
4 minutes
A minimum of 21 days
9oz.-11oz. lobster - 1 1/2oz. butter

29. At minimum - how far can food be stored close to the ground?
F -Feel - L -Look - A -Ask - G -Give back
HOT FOOD HOT!
All food must be stored 6 inches above ground level.
20 seconds.

30. Medium
When a guest is underage - when a guest is visibly intoxicated
6oz.
Warm - Pink Center
60 minutes

31. What is the target turn time for lunch tables
45 minutes
Re-fires and Remakes.
6oz.
Eight

32. When is it against the law to serve alcohol?
Soda - lemonade - ice or hot tea - coffe and milk
When a guest is underage - when a guest is visibly intoxicated
Eight
A minimum of 21 days

33. All towels should be kept in?
A minimum of 21 days
Penne - 3 cheese Alfredo
Hand - OPEN FLAME
Quat sanitizer bucket

34. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
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 - Pink Center
Think drink - dinner menu - outsert

35. guest should be greeted
Cool center - red interior
As soon as possible - 2 minutes at most
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato

36. adding a sidekick cost an extra?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
$2.09
As soon as possible - 2 minutes at most
Below 40 degrees

37. filet mignon
$2.09
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
4 minutes - 10 minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

38. Ribeye
Hot - fully cooked throughout
7oz. - 3oz. of mushrooms
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

39. charred
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cooked to order - black on outside
New york strip
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

40. for coffee we serve _______ creamers on a ___________ plate.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 - 6''
Red through - very cool center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

41. end cut
18 to 24 months
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
4 minutes - 10 minutes
Cut from end of prime rib - usually fully cooked -

42. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
$2.09
12-16oz.
4 minutes - 10 minutes

43. how much extra to add hot fudge to an ice cream dessert?
F -Feel - L -Look - A -Ask - G -Give back
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
$2.09
.50

44. high noon feast includes the beverages choices of...?
Warm Center - Red throughout
9oz.-11oz. lobster - 1 1/2oz. butter
Soda - lemonade - ice or hot tea - coffe and milk
Think drink - dinner menu - outsert

45. Rare
6oz.
Cool center - red interior
$2.09
Flour - three

46. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
Cheddar
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Top sirloin

47. recommended steak for flavor/ well marbled
Eight
Ribeye
A minimum of 21 days
Cool center - red interior

48. new york strip
Red
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
All food must be stored 6 inches above ground level.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

49. 60 minute dinner pace in 5 steps are?
Maximum of 3 plates
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hot - Slightly pink center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

50. 5 main busser duties
18 to 24 months
Filet mignon
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
2 bites