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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. How is hot tea prepared?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 - 6oz. chicken breast
Filet mignon
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

2. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Think drink - dinner menu - outsert
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
New york strip

3. all of our beef is aged at....
A minimum of 21 days
As soon as possible - 2 minutes at most
Cooked to order - black on outside
6oz.

4. At what temperature should hot food be kept?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
6oz.
Above 140 degrees

5. How is our signature prime rib prepared?
Red
Penne - 3 cheese Alfredo
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Seasoned - seared - and slow roasted

6. Rare
Cut from end of prime rib - usually fully cooked -
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cool center - red interior

7. Well
It is longer than shoulder length
F -Feel - L -Look - A -Ask - G -Give back
Hot - fully cooked throughout
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

8. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Ribeye
6oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

9. describe the filet mignon sandwich
Eight
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Warm - Pink Center
Soda - lemonade - ice or hot tea - coffe and milk

10. What is the target turn time for lunch tables
When a guest is underage - when a guest is visibly intoxicated
45 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Eight

11. Medium rare
Cooked to order - black on outside
Warm Center - Red throughout
9 shrimp with one sidekick
Orange juice - cranberry - pineapple - grapefruit - tomato

12. sampler plater includes...
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
HOT FOOD HOT!
Penne - 3 cheese Alfredo

13. How many shrimp are on the crispy shrimp entree - and How many sides are included
Filet mignon
9 shrimp with one sidekick
9oz.-11oz. lobster - 1 1/2oz. butter
45 minutes

14. fire grilled chicken come in what size?
Below 40 degrees
$2.09
2 - 6oz. chicken breast
Cool center - red interior

15. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Eight
7oz. - 3oz. of mushrooms
Red
12-16oz.

16. At minimum - how far can food be stored close to the ground?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
All food must be stored 6 inches above ground level.
As soon as possible - 2 minutes at most
Soda - lemonade - ice or hot tea - coffe and milk

17. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
New york strip
Looks under the age of 30
Quat sanitizer bucket

18. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Think drink - dinner menu - outsert
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

19. prime trio come with what size lobster tail and How many prawns
Above 140 degrees
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
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

20. top sirloin
HOT FOOD HOT!
45 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

21. Medium well
Jack
4 minutes
Hot - Slightly pink center
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

22. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Flour - three
Looks under the age of 30
Penne - 3 cheese Alfredo

23. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Jack
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.

24. What is the expeditors #1 priority?
As soon as possible - 2 minutes at most
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
Top sirloin
HOT FOOD HOT!

25. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red
Warm Center - Red throughout
Ribeye

26. How long should you wash your hands for?
The choice method is suggesting between two high end items
All food must be stored 6 inches above ground level.
20 seconds.
18 to 24 months

27. Black Angus Cattle are matured from what ages?
60 minutes
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Filet mignon
18 to 24 months

28. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Above 140 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

29. soups and salads should be prepared within __________
4 minutes
60 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
It is longer than shoulder length

30. All towels should be kept in?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Soda - lemonade - ice or hot tea - coffe and milk
When a guest is underage - when a guest is visibly intoxicated
Quat sanitizer bucket

31. three cheese garlic bread comes with How many oz. of meat
2 bites
One minute - and four minutes
6oz.
A minimum of 21 days

32. 2 sizes of the ribeye
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
12-16oz.
20 seconds.

33. recommended steak for hearty and robust
New york strip
Cheddar
Arrowhead and Pierre
A minimum of 21 days

34. how much extra to add hot fudge to an ice cream dessert?
.50
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
All food must be stored 6 inches above ground level.
4 minutes

35. two types of mineral waters we sell
Arrowhead and Pierre
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Red through - very cool center

36. At what temperature should cold food be kept?
6oz.
7oz. - 3oz. of mushrooms
Re-fires and Remakes.
Below 40 degrees

37. Medium
Warm - Pink Center
Cheddar
2 - 6''
HOT FOOD HOT!

38. Ribeye
60 minutes
Eight
As soon as possible - 2 minutes at most
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

39. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Arrowhead and Pierre
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.

40. non alcoholic beverages
6oz.
Top sirloin
Filet mignon
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

41. All steak are __________ cut daily by our chefs and grilled over _____________
All food must be stored 6 inches above ground level.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hand - OPEN FLAME
Arrowhead and Pierre

42. what are a few thing to prevent cross contaminating food?
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
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.

43. What is the traffic light system?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
A way to monitor guest behavior in order to withhold responsible alcohol services.
Seasoned - seared - and slow roasted

44. your hair must be restrained when?
When a guest is underage - when a guest is visibly intoxicated
4 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
It is longer than shoulder length

45. target dinner turn times
Filet mignon
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
60 minutes
.50

46. chicken avocado come with How many oz. of meat
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
Penne - 3 cheese Alfredo
Top sirloin
6oz.

47. build s garden salad in order
F -Feel - L -Look - A -Ask - G -Give back
Filet mignon
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Soda - lemonade - ice or hot tea - coffe and milk

48. five steps of dinner guest service pace
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
.50
Red through - very cool center

49. chicken and filet cobb come with How many oz. of meat?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
F -Feel - L -Look - A -Ask - G -Give back
HOT FOOD HOT!
6oz.

50. When serving alcohol you must ID any person who...
60 minutes
18 to 24 months
Penne - 3 cheese Alfredo
Looks under the age of 30