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. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
$2.09
4 minutes - 10 minutes

2. guest should be greeted
New york strip
Ribeye
$2.09
As soon as possible - 2 minutes at most

3. When serving alcohol you must ID any person who...
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hand - OPEN FLAME
Looks under the age of 30
Soda - lemonade - ice or hot tea - coffe and milk

4. what cheese comes on the bacon burger
Cheddar
Cool center - red interior
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
Hot - fully cooked throughout

5. recommended steak for flavor/ well marbled
Red through - very cool center
When a guest is underage - when a guest is visibly intoxicated
Orange juice - cranberry - pineapple - grapefruit - tomato
Ribeye

6. All steak are __________ cut daily by our chefs and grilled over _____________
20 seconds.
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hand - OPEN FLAME
6oz.

7. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
One minute - and four minutes
Ribeye
One minute - and four minutes

8. 3 seafood items for steak/seafood roundups
Cut from end of prime rib - usually fully cooked -
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Jack
Red through - very cool center

9. three cheese garlic bread comes with How many oz. of meat
Ribeye
6oz.
The choice method is suggesting between two high end items
4 minutes - 10 minutes

10. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
The choice method is suggesting between two high end items
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
12-16oz.

11. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.
Re-fires and Remakes.

12. Ribeye
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
6oz.
$2.09

13. what kind of steak do we serve?
$2.09
Warm Center - Red throughout
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Quat sanitizer bucket

14. Well
18 to 24 months
6oz.
Hot - fully cooked throughout
One minute - and four minutes

15. chicken avocado come with How many oz. of meat
1) prepare yourself 2) prepare your area 3) prepare your information
Maximum of 3 plates
6oz.
60 minutes

16. What is the suggestive nod method for up selling
Seasoned - seared - and slow roasted
45 minutes
The suggestive nod is nodding your head up and down while suggesting an item
Red through - very cool center

17. high noon feast includes the beverages choices of...?
12-16oz.
Looks under the age of 30
60 minutes
Soda - lemonade - ice or hot tea - coffe and milk

18. For checking identification - What is the F.L.A.G. system?
Penne - 3 cheese Alfredo
6oz.
It is longer than shoulder length
F -Feel - L -Look - A -Ask - G -Give back

19. beverage and bread should be delivered within ___________ appetizers delivered within __________
Maximum of 3 plates
Below 40 degrees
4 minutes - 10 minutes
Warm - Pink Center

20. Black Angus Cattle are matured from what ages?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
18 to 24 months
6oz.
HOT FOOD HOT!

21. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
12-16oz.
HOT FOOD HOT!
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

22. 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
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
Eight
12-16oz.

23. List three steps in monitoring alcohol service using the 'traffic light system'
Above 140 degrees
2 - 6oz. chicken breast
F -Feel - L -Look - A -Ask - G -Give back
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

24. five steps of dinner guest service pace
Re-fires and Remakes.
12-16oz.
20 seconds.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

25. non alcoholic beverages
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 seconds.
Soda - lemonade - ice or hot tea - coffe and milk
When a guest is underage - when a guest is visibly intoxicated

26. what cheese comes on the bacon burger
Cool center - red interior
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cheddar
$2.09

27. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
Cheddar
6oz.
7oz. - 3oz. of mushrooms

28. adding a sidekick cost an extra?
$2.09
6oz.
Top sirloin
Cheddar

29. At what temperature should hot food be kept?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
12-16oz.
Above 140 degrees
Hot - Slightly pink center

30. Rare
Cool center - red interior
Below 40 degrees
Red through - very cool center
Jack

31. #1 priority in the restaurant?
The choice method is suggesting between two high end items
Flour - three
Penne - 3 cheese Alfredo
Re-fires and Remakes.

32. philly comes with How many oz. of meat
Warm Center - Red throughout
6oz.
One minute - and four minutes
Flour - three

33. 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
6oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - Slightly pink center

34. your hair must be restrained when?
6oz.
Warm Center - Red throughout
It is longer than shoulder length
A minimum of 21 days

35. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Maximum of 3 plates
As soon as possible - 2 minutes at most
Maximum of 3 plates

36. target dinner turn times
Cheddar
Warm Center - Red throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
60 minutes

37. build s garden salad in order
6oz.
Hot - fully cooked throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cheddar

38. All towels should be kept in?
The choice method is suggesting between two high end items
Re-fires and Remakes.
Quat sanitizer bucket
Hot - Slightly pink center

39. What is the expeditors #1 priority?
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
HOT FOOD HOT!
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

40. recommended steak for lean firm bold meaty flavor
Red through - very cool center
Top sirloin
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
45 minutes

41. 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
1) prepare yourself 2) prepare your area 3) prepare your information
Eight
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

42. large lobster tail entree comes in what sizes? and how much melted butter
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
9oz.-11oz. lobster - 1 1/2oz. butter
HOT FOOD HOT!
7oz. - 3oz. of mushrooms

43. Medium well
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
New york strip
Hot - Slightly pink center
Looks under the age of 30

44. What is the target turn time for lunch tables
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!
45 minutes

45. chicken avocado come 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
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

46. recommended steak for hearty and robust
Looks under the age of 30
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
New york strip
Red

47. 3 seafood items for steak/seafood roundups
Soda - lemonade - ice or hot tea - coffe and milk
Orange juice - cranberry - pineapple - grapefruit - tomato
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

48. when food is dropped server should check back in __________ and ___________after the first check up
2 bites
Cheddar
One minute - and four minutes
2 - 6''

49. How many shrimp are on the crispy shrimp entree - and How many sides are included
20 seconds.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Flour - three
9 shrimp with one sidekick

50. describe the filet mignon sandwich
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
A minimum of 21 days