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. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Cut from end of prime rib - usually fully cooked -
One minute - and four minutes
4 minutes - 10 minutes

2. What is the target turn time for lunch tables
Red through - very cool center
A minimum of 21 days
45 minutes
The suggestive nod is nodding your head up and down while suggesting an item

3. What is the expeditors #1 priority?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hot - Slightly pink center
HOT FOOD HOT!
4 minutes - 10 minutes

4. What is the target turn time for lunch tables
All food must be stored 6 inches above ground level.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
4 minutes - 10 minutes
45 minutes

5. two types of mineral waters we sell
Cut from end of prime rib - usually fully cooked -
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - Slightly pink center
Arrowhead and Pierre

6. Black Angus Cattle are matured from what ages?
Below 40 degrees
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
18 to 24 months

7. Ribeye
Eight
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
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

8. target dinner turn times
.50
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
60 minutes
7oz. - 3oz. of mushrooms

9. philly comes with How many oz. of meat
6oz.
Arrowhead and Pierre
HOT FOOD HOT!
New york strip

10. what cheese comes on the bacon burger
Cheddar
As soon as possible - 2 minutes at most
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
The suggestive nod is nodding your head up and down while suggesting an item

11. What is the choice method used for up selling
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
The choice method is suggesting between two high end items
Soda - lemonade - ice or hot tea - coffe and milk
2 bites

12. non alcoholic beverages
Cut from end of prime rib - usually fully cooked -
Warm Center - Red 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
HOT FOOD HOT!

13. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
1) prepare yourself 2) prepare your area 3) prepare your information
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

14. At what temperature should cold food be kept?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Below 40 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
4 minutes - 10 minutes

15. Well
Hot - fully cooked throughout
2 - 6oz. chicken breast
Warm Center - Red throughout
9oz.-11oz. lobster - 1 1/2oz. butter

16. How long should you wash your hands for?
18 to 24 months
20 seconds.
4 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

17. 60 minute dinner pace in 5 steps are?
Warm - Pink Center
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
60 minutes

18. 3 steps to guest ready preparation
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
1) prepare yourself 2) prepare your area 3) prepare your information
45 minutes
2 - 6''

19. beverage and bread should be delivered within ___________ appetizers delivered within __________
2 - 6''
4 minutes - 10 minutes
12-16oz.
20 seconds.

20. 2 sizes of the ribeye
45 minutes
12-16oz.
The choice method is suggesting between two high end items
Cheddar

21. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
2 - 6oz. chicken breast
Re-fires and Remakes.
4 minutes

22. how much extra to add hot fudge to an ice cream dessert?
Orange juice - cranberry - pineapple - grapefruit - tomato
.50
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Arrowhead and Pierre

23. List three steps in monitoring alcohol service using the 'traffic light system'
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
It is longer than shoulder length
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

24. 3 tools for selling
6oz.
Think drink - dinner menu - outsert
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

25. How many shrimp are on the crispy shrimp entree - and How many sides are included
Looks under the age of 30
F -Feel - L -Look - A -Ask - G -Give back
9 shrimp with one sidekick
Quat sanitizer bucket

26. At what temperature should hot food be kept?
Cut from end of prime rib - usually fully cooked -
Cool center - red interior
Above 140 degrees
Looks under the age of 30

27. end cut
Cut from end of prime rib - usually fully cooked -
6oz.
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
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

28. #1 priority in the restaurant?
Above 140 degrees
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Re-fires and Remakes.

29. what are a few thing to prevent cross contaminating food?
6oz.
Penne - 3 cheese Alfredo
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cool center - red interior

30. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
20 seconds.
6oz.
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

31. fire grilled prawns comes with How many shrimp?
Eight
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
7oz. - 3oz. of mushrooms
Warm - Pink Center

32. your hair must be restrained when?
Eight
Above 140 degrees
It is longer than shoulder length
Maximum of 3 plates

33. five steps of dinner guest service pace
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
A way to monitor guest behavior in order to withhold responsible alcohol services.

34. At what temperature should hot food be kept?
Warm Center - Red throughout
Above 140 degrees
F -Feel - L -Look - A -Ask - G -Give back
Red through - very cool center

35. Black Angus Cattle are matured from what ages?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
18 to 24 months
Eight

36. 5 main busser duties
20 seconds.
Penne - 3 cheese Alfredo
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Red

37. When serving alcohol you must ID any person who...
Hot - Slightly pink center
Looks under the age of 30
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

38. All steak are __________ cut daily by our chefs and grilled over _____________
Looks under the age of 30
2 - 6''
Hand - OPEN FLAME
F -Feel - L -Look - A -Ask - G -Give back

39. When serving alcohol you must ID any person who...
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
A minimum of 21 days
Looks under the age of 30
A way to monitor guest behavior in order to withhold responsible alcohol services.

40. broken glass is thrown in what color bucket?
Cool center - red interior
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6''
Red

41. 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
Quat sanitizer bucket
2 - 6oz. chicken breast
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

42. What is the suggestive nod method for up selling
Hand - OPEN FLAME
The suggestive nod is nodding your head up and down while suggesting an item
12-16oz.
Jack

43. recommended steak for lean - naturally tender
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Filet mignon
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
18 to 24 months

44. you should do an entree check back within _________
New york strip
6oz.
60 minutes
2 bites

45. new york strip
Above 140 degrees
Cooked to order - black on outside
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

46. List three steps in monitoring alcohol service using the 'traffic light system'
Think drink - dinner menu - outsert
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

47. Medium
Think drink - dinner menu - outsert
2 bites
Warm - Pink Center
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

48. What is the traffic light system?
9 shrimp with one sidekick
2 bites
A way to monitor guest behavior in order to withhold responsible alcohol services.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

49. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Filet mignon
60 minutes

50. end cut
20 seconds.
Cooked to order - black on outside
Looks under the age of 30
Cut from end of prime rib - usually fully cooked -