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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. what are a few thing to prevent cross contaminating food?
Seasoned - seared - and slow roasted
Top sirloin
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Re-fires and Remakes.

2. all of our beef is aged at....
Filet mignon
Cool center - red interior
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A minimum of 21 days

3. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
7oz. - 3oz. of mushrooms
Red

4. high noon feast includes the beverages choices of...?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
New york strip
Soda - lemonade - ice or hot tea - coffe and milk

5. two types of mineral waters we sell
Eight
As soon as possible - 2 minutes at most
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Arrowhead and Pierre

6. How long should you wash your hands for?
When a guest is underage - when a guest is visibly intoxicated
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
1) prepare yourself 2) prepare your area 3) prepare your information
20 seconds.

7. charred
Cooked to order - black on outside
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
A way to monitor guest behavior in order to withhold responsible alcohol services.

8. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Maximum of 3 plates
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

9. how much extra to add hot fudge to an ice cream dessert?
.50
It is longer than shoulder length
6oz.
Cool center - red interior

10. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
One minute - and four minutes

11. 5 juices we carry
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Above 140 degrees
Orange juice - cranberry - pineapple - grapefruit - tomato
The suggestive nod is nodding your head up and down while suggesting an item

12. When is it against the law to serve alcohol?
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
A minimum of 21 days
Cut from end of prime rib - usually fully cooked -
When a guest is underage - when a guest is visibly intoxicated

13. recommended steak for lean - naturally tender
45 minutes
2 bites
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Filet mignon

14. Medium
F -Feel - L -Look - A -Ask - G -Give back
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Warm - Pink Center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

15. what cheese comes on the bacon burger
9 shrimp with one sidekick
Penne - 3 cheese Alfredo
Cheddar
Jack

16. fire grilled chicken come in what size?
20 seconds.
2 - 6oz. chicken breast
Hot - fully cooked throughout
A minimum of 21 days

17. #1 priority in the restaurant?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Re-fires and Remakes.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

18. At minimum - how far can food be stored close to the ground?
Think drink - dinner menu - outsert
Jack
All food must be stored 6 inches above ground level.
Filet mignon

19. What is the target turn time for lunch tables
Eight
Hot - Slightly pink center
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
45 minutes

20. adding a sidekick cost an extra?
Red through - very cool center
6oz.
When a guest is underage - when a guest is visibly intoxicated
$2.09

21. what cheese come on the chicken avocado
New york strip
Jack
Flour - three
18 to 24 months

22. fire grilled prawns comes with How many shrimp?
12-16oz.
Eight
Cut from end of prime rib - usually fully cooked -
Red through - very cool center

23. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
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
Hand - OPEN FLAME
Looks under the age of 30

24. List three steps in monitoring alcohol service using the 'traffic light system'
6oz.
Jack
When a guest is underage - when a guest is visibly intoxicated
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

25. At what temperature should cold food be kept?
The suggestive nod is nodding your head up and down while suggesting an item
Filet mignon
Below 40 degrees
Above 140 degrees

26. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
6oz.
Arrowhead and Pierre
The suggestive nod is nodding your head up and down while suggesting an item

27. fire grilled prawns comes with How many shrimp?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Eight
Jack
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

28. describe the filet mignon sandwich
Penne - 3 cheese Alfredo
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
A minimum of 21 days

29. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
HOT FOOD HOT!
Above 140 degrees
7oz. - 3oz. of mushrooms
9oz.-11oz. lobster - 1 1/2oz. butter

30. How is our signature prime rib prepared?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
18 to 24 months
Penne - 3 cheese Alfredo
Seasoned - seared - and slow roasted

31. guest should be greeted
When a guest is underage - when a guest is visibly intoxicated
It is longer than shoulder length
As soon as possible - 2 minutes at most
9 shrimp with one sidekick

32. you should do an entree check back within _________
2 bites
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - fully cooked throughout
The choice method is suggesting between two high end items

33. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
The suggestive nod is nodding your head up and down while suggesting an item
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Red through - very cool center

34. end cut
Hot - Slightly pink center
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cut from end of prime rib - usually fully cooked -

35. chicken avocado come with How many oz. of meat
6oz.
Flour - three
Filet mignon
2 bites

36. Medium rare
Warm Center - Red throughout
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Penne - 3 cheese Alfredo
Cut from end of prime rib - usually fully cooked -

37. chicken and filet cobb come with How many oz. of meat?
6oz.
6oz.
New york strip
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

38. When is it against the law to serve alcohol?
New york strip
When a guest is underage - when a guest is visibly intoxicated
Jack
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

39. recommended steak for flavor/ well marbled
6oz.
Ribeye
Re-fires and Remakes.
One minute - and four minutes

40. charred
12-16oz.
2 - 6oz. chicken breast
Cooked to order - black on outside
20 seconds.

41. large lobster tail entree comes in what sizes? and how much melted butter
4 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
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 bites

42. filet mignon
4 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

43. when food is dropped server should check back in __________ and ___________after the first check up
As soon as possible - 2 minutes at most
F -Feel - L -Look - A -Ask - G -Give back
One minute - and four minutes
6oz.

44. recommended steak for lean firm bold meaty flavor
1) prepare yourself 2) prepare your area 3) prepare your information
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
Top sirloin

45. philly comes with How many oz. of meat
6oz.
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.
HOT FOOD HOT!

46. Well
Hot - fully cooked throughout
Flour - three
Below 40 degrees
Penne - 3 cheese Alfredo

47. What is the choice method used for up selling
4 minutes - 10 minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
A minimum of 21 days
The choice method is suggesting between two high end items

48. 5 main busser duties
The suggestive nod is nodding your head up and down while suggesting an item
60 minutes
The choice method is suggesting between two high end items
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

49. filet mignon
Cooked to order - black on outside
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
2 bites
HOT FOOD HOT!

50. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Warm - Pink Center
Cooked to order - black on outside
Cheddar