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. philly comes 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.
2 - 6''
Warm - Pink Center

2. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 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
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
A minimum of 21 days

3. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Hot - Slightly pink center
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

4. charred
Filet mignon
Cooked to order - black on outside
60 minutes
Cheddar

5. 5 main busser duties
Cool center - red interior
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.
Warm Center - Red throughout

6. what kind of steak do we serve?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
60 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

7. Well
Hot - fully cooked throughout
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
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

8. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
All food must be stored 6 inches above ground level.
Cut from end of prime rib - usually fully cooked -
4 minutes - 10 minutes

9. what cheese comes on the bacon burger
HOT FOOD HOT!
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
Cheddar

10. Blood Rare
The suggestive nod is nodding your head up and down while suggesting an item
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) prepare yourself 2) prepare your area 3) prepare your information
Red through - very cool center

11. when food is dropped server should check back in __________ and ___________after the first check up
The suggestive nod is nodding your head up and down while suggesting an item
Ribeye
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
One minute - and four minutes

12. describe the filet mignon sandwich
Red through - very cool center
One minute - and four minutes
60 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

13. 3 tools for selling
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Ribeye
Warm Center - Red throughout
Think drink - dinner menu - outsert

14. recommended steak for flavor/ well marbled
18 to 24 months
Above 140 degrees
7oz. - 3oz. of mushrooms
Ribeye

15. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
Top sirloin
Seasoned - seared - and slow roasted
It is longer than shoulder length

16. 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
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
HOT FOOD HOT!
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

17. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Eight
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

18. How many shrimp are on the crispy shrimp entree - and How many sides are included
HOT FOOD HOT!
9 shrimp with one sidekick
Flour - three
Orange juice - cranberry - pineapple - grapefruit - tomato

19. guest should be greeted
Red
One minute - and four minutes
Cooked to order - black on outside
As soon as possible - 2 minutes at most

20. How long should you wash your hands for?
Warm - Pink Center
Above 140 degrees
20 seconds.
.50

21. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
One minute - and four minutes

22. three cheese garlic bread comes with How many oz. of meat
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Cooked to order - black on outside
6oz.
Above 140 degrees

23. steak quesadilla comes with a _________ tortilla - _________green onions
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Flour - three
60 minutes
Cooked to order - black on outside

24. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
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 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

25. All towels should be kept in?
Quat sanitizer bucket
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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

26. target dinner turn times
60 minutes
Arrowhead and Pierre
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Maximum of 3 plates

27. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Red through - very cool center
A minimum of 21 days
Filet mignon

28. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Top sirloin
Seasoned - seared - and slow roasted
18 to 24 months

29. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 - 6''
12-16oz.

30. What is the expeditors #1 priority?
HOT FOOD HOT!
Re-fires and Remakes.
When a guest is underage - when a guest is visibly intoxicated
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

31. What is the choice method used for up selling
Ribeye
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
The choice method is suggesting between two high end items

32. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
4 minutes - 10 minutes
Red

33. 3 steps to guest ready preparation
The suggestive nod is nodding your head up and down while suggesting an item
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Above 140 degrees
1) prepare yourself 2) prepare your area 3) prepare your information

34. you should do an entree check back within _________
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Warm - Pink Center
2 bites

35. recommended steak for lean firm bold meaty flavor
Cut from end of prime rib - usually fully cooked -
Top sirloin
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
A way to monitor guest behavior in order to withhold responsible alcohol services.

36. How many shrimp are on the crispy shrimp entree - and How many sides are included
When a guest is underage - when a guest is visibly intoxicated
9 shrimp with one sidekick
All food must be stored 6 inches above ground level.
Maximum of 3 plates

37. Medium
Warm - Pink 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
9oz.-11oz. lobster - 1 1/2oz. butter
Below 40 degrees

38. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Filet mignon
6oz.
Seasoned - seared - and slow roasted

39. your hair must be restrained when?
Warm - Pink Center
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
It is longer than shoulder length

40. Medium well
Hot - Slightly pink center
Cut from end of prime rib - usually fully cooked -
6oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

41. chicken avocado come with How many oz. of meat
Warm Center - Red throughout
6oz.
Below 40 degrees
Eight

42. filet mignon
4 minutes - 10 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Orange juice - cranberry - pineapple - grapefruit - tomato
F -Feel - L -Look - A -Ask - G -Give back

43. At what temperature should cold food be kept?
Arrowhead and Pierre
Warm Center - Red throughout
45 minutes
Below 40 degrees

44. recommended steak for lean - naturally tender
Think drink - dinner menu - outsert
Filet mignon
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
A minimum of 21 days

45. two types of mineral waters we sell
Arrowhead and Pierre
2 - 6''
7oz. - 3oz. of mushrooms
Quat sanitizer bucket

46. What is the target turn time for lunch tables
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
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
45 minutes

47. sampler plater includes...
45 minutes
Filet mignon
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
7oz. - 3oz. of mushrooms

48. Ribeye
Cut from end of prime rib - usually fully cooked -
Quat sanitizer bucket
Arrowhead and Pierre
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

49. how much extra to add hot fudge to an ice cream dessert?
Flour - three
Ribeye
1) prepare yourself 2) prepare your area 3) prepare your information
.50

50. 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
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Maximum of 3 plates
Orange juice - cranberry - pineapple - grapefruit - tomato