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. 2 sizes of the ribeye
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
12-16oz.
All food must be stored 6 inches above ground level.
Cooked to order - black on outside

2. recommended steak for lean firm bold meaty flavor
Top sirloin
4 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

3. steak quesadilla comes with a _________ tortilla - _________green onions
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
.50
Flour - three
Soda - lemonade - ice or hot tea - coffe and milk

4. At what temperature should hot food be kept?
Above 140 degrees
2 - 6oz. chicken breast
Seasoned - seared - and slow roasted
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

5. 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
2 - 6oz. chicken breast
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

6. 60 minute dinner pace in 5 steps are?
Seasoned - seared - and slow roasted
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A way to monitor guest behavior in order to withhold responsible alcohol services.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

7. three cheese garlic bread comes with How many oz. of meat
Cheddar
Ribeye
6oz.
Filet mignon

8. fire grilled chicken come in what size?
Red
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
2 - 6oz. chicken breast
6oz.

9. large lobster tail entree comes in what sizes? and how much melted butter
Jack
Jack
9oz.-11oz. lobster - 1 1/2oz. butter
Hot - fully cooked throughout

10. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
20 seconds.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9 shrimp with one sidekick

11. you should do an entree check back within _________
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
2 bites
45 minutes

12. for coffee we serve _______ creamers on a ___________ plate.
.50
Cooked to order - black on outside
2 - 6''
Cooked to order - black on outside

13. Ribeye
A minimum of 21 days
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Maximum of 3 plates

14. adding a sidekick cost an extra?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
$2.09
6oz.
A way to monitor guest behavior in order to withhold responsible alcohol services.

15. five steps of dinner guest service pace
Eight
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
2 - 6''

16. sampler plater includes...
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
Filet mignon
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Looks under the age of 30

17. top sirloin
60 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

18. Medium well
Hot - Slightly pink center
One minute - and four minutes
6oz.
Seasoned - seared - and slow roasted

19. 3 steps to guest ready preparation
Hand - OPEN FLAME
Red
1) prepare yourself 2) prepare your area 3) prepare your information
Filet mignon

20. build s garden salad in order
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Warm Center - Red throughout
Red through - very cool center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

21. 3 seafood items for steak/seafood roundups
$2.09
Orange juice - cranberry - pineapple - grapefruit - tomato
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

22. chicken and filet cobb come with How many oz. of meat?
F -Feel - L -Look - A -Ask - G -Give back
6oz.
Seasoned - seared - and slow roasted
Looks under the age of 30

23. filet mignon
9 shrimp with one sidekick
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Red through - very cool center
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

24. 6 entrees included in the high noon feast
9 shrimp with one sidekick
6oz.
.50
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

25. top sirloin
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Seasoned - seared - and slow roasted

26. recommended steak for flavor/ well marbled
Ribeye
Arrowhead and Pierre
Top sirloin
.50

27. What is the expeditors #1 priority?
HOT FOOD HOT!
Arrowhead and Pierre
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 bites

28. philly comes with How many oz. of meat
The choice method is suggesting between two high end items
Warm Center - Red throughout
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.

29. How many shrimp are on the crispy shrimp entree - and How many sides are included
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Quat sanitizer bucket
9 shrimp with one sidekick
F -Feel - L -Look - A -Ask - G -Give back

30. All towels should be kept in?
One minute - and four minutes
Quat sanitizer bucket
Below 40 degrees
A minimum of 21 days

31. For checking identification - What is the F.L.A.G. system?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
F -Feel - L -Look - A -Ask - G -Give back
Arrowhead and Pierre
Red

32. How long should you wash your hands for?
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
Hand - OPEN FLAME

33. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Arrowhead and Pierre
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
6oz.

34. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
7oz. - 3oz. of mushrooms
Warm Center - Red throughout
Looks under the age of 30

35. 60 minute dinner pace in 5 steps are?
Cut from end of prime rib - usually fully cooked -
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A way to monitor guest behavior in order to withhold responsible alcohol services.
New york strip

36. your hair must be restrained when?
It is longer than shoulder length
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
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

37. soups and salads should be prepared within __________
Soda - lemonade - ice or hot tea - coffe and milk
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
4 minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

38. for coffee we serve _______ creamers on a ___________ plate.
1) prepare yourself 2) prepare your area 3) prepare your information
9 shrimp with one sidekick
Hot - Slightly pink center
2 - 6''

39. high noon feast includes the beverages choices of...?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
9 shrimp with one sidekick
Soda - lemonade - ice or hot tea - coffe and milk

40. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.

41. Medium
Above 140 degrees
Warm - Pink Center
Warm Center - Red throughout
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

42. Blood Rare
2 - 6oz. chicken breast
Hand - OPEN FLAME
Red through - very cool center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

43. guest should be greeted
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Quat sanitizer bucket
As soon as possible - 2 minutes at most
One minute - and four minutes

44. Blood Rare
7oz. - 3oz. of mushrooms
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Red through - very cool center
4 minutes - 10 minutes

45. Well
Hot - fully cooked throughout
Cheddar
The suggestive nod is nodding your head up and down while suggesting an item
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

46. 3 steps to guest ready preparation
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cool center - red interior
1) prepare yourself 2) prepare your area 3) prepare your information

47. List three steps in monitoring alcohol service using the 'traffic light system'
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
7oz. - 3oz. of mushrooms
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.

48. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Warm Center - Red throughout
Ribeye
7oz. - 3oz. of mushrooms
2 - 6''

49. What is the maximum plates a server is allowed to carry?
Orange juice - cranberry - pineapple - grapefruit - tomato
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Maximum of 3 plates

50. What is the traffic light system?
Cut from end of prime rib - usually fully cooked -
A way to monitor guest behavior in order to withhold responsible alcohol services.
Seasoned - seared - and slow roasted
2 bites