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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.
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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. 5 main busser duties
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.
18 to 24 months
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

2. what are a few thing to prevent cross contaminating food?
Maximum of 3 plates
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

3. fire grilled chicken come in what size?
Above 140 degrees
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
2 - 6oz. chicken breast

4. when food is dropped server should check back in __________ and ___________after the first check up
When a guest is underage - when a guest is visibly intoxicated
One minute - and four minutes
Below 40 degrees
7oz. - 3oz. of mushrooms

5. 3 steps to guest ready preparation
Ribeye
2 - 6''
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
1) prepare yourself 2) prepare your area 3) prepare your information

6. steak quesadilla comes with a _________ tortilla - _________green onions
One minute - and four minutes
1) prepare yourself 2) prepare your area 3) prepare your information
Flour - three
Cut from end of prime rib - usually fully cooked -

7. fire grilled prawns comes with How many shrimp?
18 to 24 months
Eight
F -Feel - L -Look - A -Ask - G -Give back
HOT FOOD HOT!

8. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
New york strip
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
F -Feel - L -Look - A -Ask - G -Give back

9. Well
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hot - fully cooked throughout
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

10. garnishes for potato soup in order
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cooked to order - black on outside
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)

11. Ribeye
Hot - fully cooked throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
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.

12. 6 entrees included in the high noon feast
Looks under the age of 30
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
F -Feel - L -Look - A -Ask - G -Give back

13. two types of mineral waters we sell
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Filet mignon
Arrowhead and Pierre

14. for coffee we serve _______ creamers on a ___________ plate.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
2 - 6''
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

15. describe the filet mignon sandwich
9 shrimp with one sidekick
Hot - fully cooked throughout
Orange juice - cranberry - pineapple - grapefruit - tomato
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

16. new york strip
F -Feel - L -Look - A -Ask - G -Give back
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
60 minutes

17. for coffee we serve _______ creamers on a ___________ plate.
Eight
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 - 6''
60 minutes

18. When serving alcohol you must ID any person who...
Looks under the age of 30
One minute - and four minutes
Hot - fully cooked throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

19. 3 steps to guest ready preparation
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Looks under the age of 30
1) prepare yourself 2) prepare your area 3) prepare your information

20. 5 juices we carry
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Orange juice - cranberry - pineapple - grapefruit - tomato
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
A minimum of 21 days

21. broken glass is thrown in what color bucket?
Red
20 seconds.
Filet mignon
Hot - fully cooked throughout

22. When serving alcohol you must ID any person who...
Red
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
A minimum of 21 days
Looks under the age of 30

23. your hair must be restrained when?
Quat sanitizer bucket
Seasoned - seared - and slow roasted
Ribeye
It is longer than shoulder length

24. all of our beef is aged at....
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
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
A minimum of 21 days
Top sirloin

25. build s garden salad in order
F -Feel - L -Look - A -Ask - G -Give back
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

26. build s garden salad in order
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Above 140 degrees
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Warm Center - Red throughout

27. At what temperature should cold food be kept?
Below 40 degrees
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
$2.09
Hot - Slightly pink center

28. broken glass is thrown in what color bucket?
Red
Below 40 degrees
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

29. 60 minute dinner pace in 5 steps are?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Red
Think drink - dinner menu - outsert
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

30. How long should you wash your hands for?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
20 seconds.
6oz.
Quat sanitizer bucket

31. large lobster tail entree comes in what sizes? and how much melted butter
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
9oz.-11oz. lobster - 1 1/2oz. butter
Think drink - dinner menu - outsert
Top sirloin

32. prime trio come with what size lobster tail and How many prawns
6oz.
Top sirloin
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
4 minutes - 10 minutes

33. what are a few thing to prevent cross contaminating food?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red
9 shrimp with one sidekick
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

34. Rare
6oz.
Cool center - red interior
7oz. - 3oz. of mushrooms
Hot - fully cooked throughout

35. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
7oz. - 3oz. of mushrooms
Hot - fully cooked throughout

36. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
Eight
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Soda - lemonade - ice or hot tea - coffe and milk

37. top sirloin
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cooked to order - black on outside

38. target dinner turn times
60 minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cooked to order - black on outside
6oz.

39. At what temperature should hot food be kept?
It is longer than shoulder length
Above 140 degrees
4 minutes
20 seconds.

40. three cheese garlic bread comes with How many oz. of meat
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - Slightly pink center

41. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Warm - Pink Center
Above 140 degrees
Re-fires and Remakes.

42. At what temperature should hot food be kept?
Hand - OPEN FLAME
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Above 140 degrees
Looks under the age of 30

43. what cheese come on the chicken avocado
Jack
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
The choice method is suggesting between two high end items
As soon as possible - 2 minutes at most

44. How long should you wash your hands for?
9 shrimp with one sidekick
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
All food must be stored 6 inches above ground level.
20 seconds.

45. Well
Cool center - red interior
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
Hot - fully cooked throughout

46. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
45 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Eight

47. Ribeye
Hot - Slightly pink center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
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

48. filet mignon
Re-fires and Remakes.
When a guest is underage - when a guest is visibly intoxicated
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Penne - 3 cheese Alfredo

49. what cheese comes on the bacon burger
Cheddar
18 to 24 months
Flour - three
Warm Center - Red throughout

50. end cut
Ribeye
Cut from end of prime rib - usually fully cooked -
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
HOT FOOD HOT!

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Restaurant General Training

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