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. filet mignon
Warm Center - Red throughout
45 minutes
Cut from end of prime rib - usually fully cooked -
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

2. when food is dropped server should check back in __________ and ___________after the first check up
.50
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6''
One minute - and four minutes

3. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
It is longer than shoulder length
Cheddar
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

4. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Above 140 degrees
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

5. what cheese comes on the bacon burger
Cheddar
Top sirloin
F -Feel - L -Look - A -Ask - G -Give back
Red through - very cool center

6. Well
Ribeye
Arrowhead and Pierre
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hot - fully cooked throughout

7. chicken avocado come with How many oz. of meat
6oz.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cooked to order - black on outside
Filet mignon

8. Medium well
$2.09
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Top sirloin
Hot - Slightly pink center

9. When is it against the law to serve alcohol?
Quat sanitizer bucket
When a guest is underage - when a guest is visibly intoxicated
Red through - very cool center
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

10. recommended steak for lean - naturally tender
Filet mignon
Maximum of 3 plates
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

11. Medium
Maximum of 3 plates
Warm - Pink Center
18 to 24 months
$2.09

12. Black Angus Cattle are matured from what ages?
18 to 24 months
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
4 minutes - 10 minutes
Re-fires and Remakes.

13. At what temperature should hot food be kept?
It is longer than shoulder length
60 minutes
Ribeye
Above 140 degrees

14. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Jack
1) prepare yourself 2) prepare your area 3) prepare your information
Red through - very cool center

15. 60 minute dinner pace in 5 steps are?
Filet mignon
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
45 minutes

16. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Ribeye
F -Feel - L -Look - A -Ask - G -Give back
2 - 6oz. chicken breast

17. At what temperature should hot food be kept?
As soon as possible - 2 minutes at most
F -Feel - L -Look - A -Ask - G -Give back
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Above 140 degrees

18. you should do an entree check back within _________
Cut from end of prime rib - usually fully cooked -
Quat sanitizer bucket
2 bites
6oz.

19. how much extra to add hot fudge to an ice cream dessert?
.50
A way to monitor guest behavior in order to withhold responsible alcohol services.
20 seconds.
Warm Center - Red throughout

20. fire grilled chicken come in what size?
Jack
2 - 6oz. chicken breast
Warm Center - Red throughout
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

21. For checking identification - What is the F.L.A.G. system?
Cooked to order - black on outside
F -Feel - L -Look - A -Ask - G -Give back
Think drink - dinner menu - outsert
Hot - fully cooked throughout

22. chicken and filet cobb come with How many oz. of meat?
6oz.
Ribeye
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.

23. top sirloin
Warm Center - Red throughout
It is longer than shoulder length
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

24. end cut
Cut from end of prime rib - usually fully cooked -
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Below 40 degrees
Flour - three

25. List three steps in monitoring alcohol service using the 'traffic light system'
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
Quat sanitizer bucket
Jack

26. 3 seafood items for steak/seafood roundups
2 - 6oz. chicken breast
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Flour - three

27. five steps of dinner guest service pace
Cool center - red interior
2 bites
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.

28. 3 steps to guest ready preparation
Maximum of 3 plates
1) prepare yourself 2) prepare your area 3) prepare your information
Warm - Pink Center
4 minutes - 10 minutes

29. philly comes with How many oz. of meat
Re-fires and Remakes.
New york strip
6oz.
HOT FOOD HOT!

30. Well
2 - 6oz. chicken breast
Hot - fully cooked throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

31. How is hot tea prepared?
$2.09
1) prepare yourself 2) prepare your area 3) prepare your information
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) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

32. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
It is longer than shoulder length
Seasoned - seared - and slow roasted

33. prime trio come with what size lobster tail and How many prawns
Filet mignon
9oz.-11oz. lobster - 1 1/2oz. butter
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Soda - lemonade - ice or hot tea - coffe and milk

34. three cheese garlic bread comes with How many oz. of meat
20 seconds.
4 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.

35. 5 juices we carry
Cut from end of prime rib - usually fully cooked -
.50
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Orange juice - cranberry - pineapple - grapefruit - tomato

36. List three steps in monitoring alcohol service using the 'traffic light system'
9oz.-11oz. lobster - 1 1/2oz. butter
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
7oz. - 3oz. of mushrooms
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

37. garnishes for potato soup in order
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Flour - three
All food must be stored 6 inches above ground level.

38. broken glass is thrown in what color bucket?
Red
60 minutes
Jack
New york strip

39. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.

40. soups and salads should be prepared within __________
6oz.
6oz.
18 to 24 months
4 minutes

41. adding a sidekick cost an extra?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cool center - red interior
6oz.
$2.09

42. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
$2.09
All food must be stored 6 inches above ground level.
Seasoned - seared - and slow roasted

43. Medium
Warm - Pink Center
2 bites
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.

44. Rare
Ribeye
Cool center - red interior
Top sirloin
Orange juice - cranberry - pineapple - grapefruit - tomato

45. What is the expeditors #1 priority?
Cool center - red interior
HOT FOOD HOT!
A way to monitor guest behavior in order to withhold responsible alcohol services.
As soon as possible - 2 minutes at most

46. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
The suggestive nod is nodding your head up and down while suggesting an item
7oz. - 3oz. of mushrooms
2 bites
It is longer than shoulder length

47. 2 sizes of the ribeye
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 - 6oz. chicken breast
Warm - Pink Center
12-16oz.

48. what cheese comes on the bacon burger
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cheddar
Looks under the age of 30

49. what kind of steak do we serve?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
.50
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - Slightly pink center

50. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
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
Hot - fully cooked throughout