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. 5 juices we carry
The choice method is suggesting between two high end items
Orange juice - cranberry - pineapple - grapefruit - tomato
Filet mignon
Re-fires and Remakes.

2. What is the traffic light system?
A minimum of 21 days
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
$2.09
A way to monitor guest behavior in order to withhold responsible alcohol services.

3. Medium well
Red through - very cool center
Ribeye
Hand - OPEN FLAME
Hot - Slightly pink center

4. what kind of steak do we serve?
Cool center - red interior
All food must be stored 6 inches above ground level.
Orange juice - cranberry - pineapple - grapefruit - tomato
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

5. fire grilled prawns comes with How many shrimp?
Eight
1) prepare yourself 2) prepare your area 3) prepare your information
A minimum of 21 days
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

6. new york strip
45 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Arrowhead and Pierre
The suggestive nod is nodding your head up and down while suggesting an item

7. When serving alcohol you must ID any person who...
Maximum of 3 plates
Looks under the age of 30
Jack
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

8. what cheese comes on the bacon burger
Eight
2 bites
Cheddar
Below 40 degrees

9. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
Cool center - red interior
Red through - very cool center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

10. end cut
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cut from end of prime rib - usually fully cooked -
9oz.-11oz. lobster - 1 1/2oz. butter
Warm Center - Red throughout

11. What is the suggestive nod method for up selling
2 bites
Cheddar
The suggestive nod is nodding your head up and down while suggesting an item
Seasoned - seared - and slow roasted

12. chicken and filet cobb come with How many oz. of meat?
6oz.
20 seconds.
Red through - very cool center
A way to monitor guest behavior in order to withhold responsible alcohol services.

13. chicken avocado come with How many oz. of meat
One minute - and four minutes
45 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.

14. How long should you wash your hands for?
20 seconds.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Looks under the age of 30
All food must be stored 6 inches above ground level.

15. what kind of past is served with the baked chicken pasta - with what kind of sauce
60 minutes
As soon as possible - 2 minutes at most
When a guest is underage - when a guest is visibly intoxicated
Penne - 3 cheese Alfredo

16. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
New york strip
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Arrowhead and Pierre

17. chicken avocado come with How many oz. of meat
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.
Below 40 degrees
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

18. At what temperature should cold food be kept?
Ribeye
20 seconds.
2 - 6oz. chicken breast
Below 40 degrees

19. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

20. At minimum - how far can food be stored close to the ground?
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
45 minutes
All food must be stored 6 inches above ground level.
Cool center - red interior

21. When is it against the law to serve alcohol?
Filet mignon
7oz. - 3oz. of mushrooms
When a guest is underage - when a guest is visibly intoxicated
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

22. For checking identification - What is the F.L.A.G. system?
Cut from end of prime rib - usually fully cooked -
Warm Center - Red throughout
F -Feel - L -Look - A -Ask - G -Give back
6oz.

23. five steps of dinner guest service pace
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 bites
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

24. How is hot tea prepared?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
2 bites
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

25. #1 priority in the restaurant?
Seasoned - seared - and slow roasted
Re-fires and Remakes.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 bites

26. non alcoholic beverages
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hot - fully cooked throughout
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
7oz. - 3oz. of mushrooms

27. Medium
Orange juice - cranberry - pineapple - grapefruit - tomato
Filet mignon
Warm - Pink Center
9oz.-11oz. lobster - 1 1/2oz. butter

28. Well
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red through - very cool center
The choice method is suggesting between two high end items
Hot - fully cooked throughout

29. large lobster tail entree comes in what sizes? and how much melted butter
20 seconds.
Maximum of 3 plates
9oz.-11oz. lobster - 1 1/2oz. butter
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

30. philly comes with How many oz. of meat
Ribeye
6oz.
60 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

31. 3 seafood items for steak/seafood roundups
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
45 minutes
It is longer than shoulder length

32. what kind of steak do we serve?
2 - 6oz. chicken breast
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

33. philly comes with How many oz. of meat
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.

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

35. 5 juices we carry
Hand - OPEN FLAME
Cut from end of prime rib - usually fully cooked -
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato

36. recommended steak for lean firm bold meaty flavor
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
A minimum of 21 days
HOT FOOD HOT!
Top sirloin

37. soups and salads should be prepared within __________
Hot - Slightly pink center
4 minutes
2 - 6oz. chicken breast
12-16oz.

38. At what temperature should hot food be kept?
18 to 24 months
Flour - three
Think drink - dinner menu - outsert
Above 140 degrees

39. Blood Rare
18 to 24 months
Penne - 3 cheese Alfredo
Red through - very cool center
Maximum of 3 plates

40. what cheese come on the chicken avocado
Jack
4 minutes
Below 40 degrees
Warm - Pink Center

41. prime trio come with what size lobster tail and How many prawns
Quat sanitizer bucket
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
$2.09
4 minutes

42. 6 entrees included in the high noon feast
Hand - OPEN FLAME
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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

43. Black Angus Cattle are matured from what ages?
18 to 24 months
The suggestive nod is nodding your head up and down while suggesting an item
12-16oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

44. filet mignon
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
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.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

45. What is the maximum plates a server is allowed to carry?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Maximum of 3 plates
Hand - OPEN FLAME

46. Medium rare
2 - 6oz. chicken breast
.50
Warm Center - Red throughout
Hot - Slightly pink center

47. end cut
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
All food must be stored 6 inches above ground level.
Cut from end of prime rib - usually fully cooked -
60 minutes

48. steak quesadilla comes with a _________ tortilla - _________green onions
Warm Center - Red throughout
7oz. - 3oz. of mushrooms
Flour - three
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

49. Black Angus Cattle are matured from what ages?
Above 140 degrees
18 to 24 months
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
6oz.

50. describe the filet mignon sandwich
Think drink - dinner menu - outsert
Above 140 degrees
Jack
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions