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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. How is hot tea prepared?
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
4 minutes
Quat sanitizer bucket
6oz.

2. five steps of dinner guest service pace
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
Cut from end of prime rib - usually fully cooked -
Red

3. Black Angus Cattle are matured from what ages?
18 to 24 months
9 shrimp with one sidekick
New york strip
Seasoned - seared - and slow roasted

4. What is the choice method used for up selling
It is longer than shoulder length
The choice method is suggesting between two high end items
1) prepare yourself 2) prepare your area 3) prepare your information
Penne - 3 cheese Alfredo

5. chicken avocado come with How many oz. of meat
6oz.
.50
45 minutes
The choice method is suggesting between two high end items

6. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Cool center - red interior
HOT FOOD HOT!
Seasoned - seared - and slow roasted

7. recommended steak for hearty and robust
All food must be stored 6 inches above ground level.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
New york strip

8. When is it against the law to serve alcohol?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
The choice method is suggesting between two high end items
When a guest is underage - when a guest is visibly intoxicated
7oz. - 3oz. of mushrooms

9. all of our beef is aged at....
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
A minimum of 21 days
2 - 6oz. chicken breast

10. steak quesadilla comes with a _________ tortilla - _________green onions
Below 40 degrees
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
Flour - three
Eight

11. recommended steak for hearty and robust
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
New york strip
Cut from end of prime rib - usually fully cooked -
4 minutes

12. How is our signature prime rib prepared?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Flour - three
Orange juice - cranberry - pineapple - grapefruit - tomato
Seasoned - seared - and slow roasted

13. How many shrimp are on the crispy shrimp entree - and How many sides are included
Filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
9 shrimp with one sidekick
$2.09

14. what are a few thing to prevent cross contaminating food?
Hand - OPEN FLAME
Warm Center - Red throughout
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Red

15. adding a sidekick cost an extra?
It is longer than shoulder length
$2.09
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Seasoned - seared - and slow roasted

16. At what temperature should cold food be kept?
Maximum of 3 plates
4 minutes - 10 minutes
Below 40 degrees
The suggestive nod is nodding your head up and down while suggesting an item

17. end cut
Cut from end of prime rib - usually fully cooked -
Hot - fully cooked throughout
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Soda - lemonade - ice or hot tea - coffe and milk

18. when food is dropped server should check back in __________ and ___________after the first check up
Hand - OPEN FLAME
Soda - lemonade - ice or hot tea - coffe and milk
One minute - and four minutes
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

19. 2 sizes of the ribeye
Below 40 degrees
1) prepare yourself 2) prepare your area 3) prepare your information
12-16oz.
As soon as possible - 2 minutes at most

20. all of our beef is aged at....
6oz.
F -Feel - L -Look - A -Ask - G -Give back
6oz.
A minimum of 21 days

21. recommended steak for lean - naturally tender
All food must be stored 6 inches above ground level.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.
Filet mignon

22. 6 entrees included in the high noon feast
Hot - Slightly pink center
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
7oz. - 3oz. of mushrooms

23. non alcoholic beverages
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
Below 40 degrees
Hand - OPEN FLAME

24. At what temperature should hot food be kept?
60 minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Red
Above 140 degrees

25. How long should you wash your hands for?
20 seconds.
Hot - fully cooked throughout
6oz.
Above 140 degrees

26. Medium
60 minutes
Warm - Pink Center
A way to monitor guest behavior in order to withhold responsible alcohol services.
Soda - lemonade - ice or hot tea - coffe and milk

27. 5 juices we carry
.50
HOT FOOD HOT!
Ribeye
Orange juice - cranberry - pineapple - grapefruit - tomato

28. for coffee we serve _______ creamers on a ___________ plate.
Filet mignon
2 - 6''
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes

29. what kind of steak do we serve?
A minimum of 21 days
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Quat sanitizer bucket
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

30. charred
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
9 shrimp with one sidekick
6oz.
Cooked to order - black on outside

31. fire grilled prawns comes with How many shrimp?
The suggestive nod is nodding your head up and down while suggesting an item
Eight
Cool center - red interior
When a guest is underage - when a guest is visibly intoxicated

32. 5 main busser duties
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
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - Slightly pink center

33. you should do an entree check back within _________
2 bites
One minute - and four minutes
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9 shrimp with one sidekick

34. What is the target turn time for lunch tables
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
45 minutes
The suggestive nod is nodding your head up and down while suggesting an item
Warm - Pink Center

35. describe the filet mignon sandwich
HOT FOOD HOT!
9oz.-11oz. lobster - 1 1/2oz. butter
Quat sanitizer bucket
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

36. what cheese comes on the bacon burger
Cheddar
20 seconds.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
9 shrimp with one sidekick

37. Black Angus Cattle are matured from what ages?
Arrowhead and Pierre
18 to 24 months
It is longer than shoulder length
2 - 6''

38. guest should be greeted
6oz.
As soon as possible - 2 minutes at most
Warm - Pink Center
Jack

39. What is the expeditors #1 priority?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
HOT FOOD HOT!
Hot - Slightly pink center

40. recommended steak for lean firm bold meaty flavor
Top sirloin
20 seconds.
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

41. two types of mineral waters we sell
HOT FOOD HOT!
6oz.
When a guest is underage - when a guest is visibly intoxicated
Arrowhead and Pierre

42. guest should be greeted
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - fully cooked throughout
.50
As soon as possible - 2 minutes at most

43. fire grilled prawns comes with How many shrimp?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Eight
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Ribeye

44. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
9 shrimp with one sidekick
2 - 6''
HOT FOOD HOT!

45. When serving alcohol you must ID any person who...
4 minutes
6oz.
Looks under the age of 30
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

46. All towels should be kept in?
HOT FOOD HOT!
$2.09
A minimum of 21 days
Quat sanitizer bucket

47. philly comes with How many oz. of meat
As soon as possible - 2 minutes at most
One minute - and four minutes
6oz.
4 minutes - 10 minutes

48. sampler plater includes...
6oz.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
12-16oz.
60 minutes

49. At minimum - how far can food be stored close to the ground?
Orange juice - cranberry - pineapple - grapefruit - tomato
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
All food must be stored 6 inches above ground level.
1) prepare yourself 2) prepare your area 3) prepare your information

50. large lobster tail entree comes in what sizes? and how much melted butter
Filet mignon
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
9oz.-11oz. lobster - 1 1/2oz. butter