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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. chicken avocado come with How many oz. of meat
6oz.
Ribeye
Above 140 degrees
4 minutes - 10 minutes

2. Blood Rare
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Red through - very cool center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

3. How long should you wash your hands for?
20 seconds.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Jack
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

4. steak quesadilla comes with a _________ tortilla - _________green onions
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Flour - three
12-16oz.
Hand - OPEN FLAME

5. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Think drink - dinner menu - outsert
Warm Center - Red throughout
2 - 6''

6. recommended steak for lean - naturally tender
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
F -Feel - L -Look - A -Ask - G -Give back
Filet mignon
New york strip

7. you should do an entree check back within _________
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
2 bites
Cut from end of prime rib - usually fully cooked -
18 to 24 months

8. what kind of past is served with the baked chicken pasta - with what kind of sauce
Looks under the age of 30
Eight
Penne - 3 cheese Alfredo
6oz.

9. What is the choice method used for up selling
The choice method is suggesting between two high end items
2 bites
6oz.
45 minutes

10. when food is dropped server should check back in __________ and ___________after the first check up
Warm - Pink Center
Orange juice - cranberry - pineapple - grapefruit - tomato
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
One minute - and four minutes

11. recommended steak for lean firm bold meaty flavor
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
It is longer than shoulder length
Top sirloin
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

12. When serving alcohol you must ID any person who...
Looks under the age of 30
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes

13. beverage and bread should be delivered within ___________ appetizers delivered within __________
$2.09
All food must be stored 6 inches above ground level.
Cool center - red interior
4 minutes - 10 minutes

14. end cut
Hot - fully cooked throughout
Cut from end of prime rib - usually fully cooked -
As soon as possible - 2 minutes at most
9 shrimp with one sidekick

15. 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
The choice method is suggesting between two high end items
Below 40 degrees

16. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Above 140 degrees
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
4 minutes - 10 minutes

17. what kind of past is served with the baked chicken pasta - with what kind of sauce
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Penne - 3 cheese Alfredo
9 shrimp with one sidekick
Think drink - dinner menu - outsert

18. non alcoholic beverages
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
20 seconds.
The suggestive nod is nodding your head up and down while suggesting an item
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

19. Rare
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Eight
60 minutes
Cool center - red interior

20. What is the suggestive nod method for up selling
A way to monitor guest behavior in order to withhold responsible alcohol services.
The suggestive nod is nodding your head up and down while suggesting an item
Soda - lemonade - ice or hot tea - coffe and milk
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

21. how much extra to add hot fudge to an ice cream dessert?
Hot - fully cooked throughout
All food must be stored 6 inches above ground level.
.50
Ribeye

22. what cheese come on the chicken avocado
2 - 6oz. chicken breast
Jack
Think drink - dinner menu - outsert
$2.09

23. all of our beef is aged at....
Top sirloin
Below 40 degrees
A minimum of 21 days
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

24. What is the expeditors #1 priority?
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
HOT FOOD HOT!
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

25. top sirloin
$2.09
Cooked to order - black on outside
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Quat sanitizer bucket

26. philly comes with How many oz. of meat
Cool center - red interior
6oz.
HOT FOOD HOT!
Cooked to order - black on outside

27. broken glass is thrown in what color bucket?
6oz.
Red
20 seconds.
Soda - lemonade - ice or hot tea - coffe and milk

28. When is it against the law to serve alcohol?
.50
Hand - OPEN FLAME
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
When a guest is underage - when a guest is visibly intoxicated

29. target dinner turn times
12-16oz.
60 minutes
One minute - and four minutes
Red through - very cool center

30. 3 tools for selling
F -Feel - L -Look - A -Ask - G -Give back
All food must be stored 6 inches above ground level.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Think drink - dinner menu - outsert

31. At what temperature should hot food be kept?
Above 140 degrees
Eight
Cool center - red interior
Hand - OPEN FLAME

32. garnishes for potato soup in order
9 shrimp with one sidekick
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Cheddar

33. prime trio come with what size lobster tail and How many prawns
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
9 shrimp with one sidekick
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

34. fire grilled prawns comes with How many shrimp?
2 - 6''
Jack
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Eight

35. All steak are __________ cut daily by our chefs and grilled over _____________
Above 140 degrees
9oz.-11oz. lobster - 1 1/2oz. butter
Hand - OPEN FLAME
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

36. What is the maximum plates a server is allowed to carry?
Soda - lemonade - ice or hot tea - coffe and milk
Maximum of 3 plates
Soda - lemonade - ice or hot tea - coffe and milk
Hot - fully cooked throughout

37. sampler plater includes...
6oz.
Re-fires and Remakes.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

38. 5 main busser duties
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Penne - 3 cheese Alfredo
HOT FOOD HOT!
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

39. At what temperature should cold food be kept?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Below 40 degrees
Warm - Pink Center
60 minutes

40. your hair must be restrained when?
It is longer than shoulder length
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
A way to monitor guest behavior in order to withhold responsible alcohol services.
Penne - 3 cheese Alfredo

41. what are a few thing to prevent cross contaminating food?
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
Cut from end of prime rib - usually fully cooked -
The choice method is suggesting between two high end items

42. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
6oz.
Looks under the age of 30
Think drink - dinner menu - outsert

43. for coffee we serve _______ creamers on a ___________ plate.
1) prepare yourself 2) prepare your area 3) prepare your information
2 - 6''
Cooked to order - black on outside
It is longer than shoulder length

44. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
The choice method is suggesting between two high end items
Cool center - red interior

45. soups and salads should be prepared within __________
4 minutes
The choice method is suggesting between two high end items
Hot - Slightly pink center
Soda - lemonade - ice or hot tea - coffe and milk

46. high noon feast includes the beverages choices of...?
The choice method is suggesting between two high end items
Soda - lemonade - ice or hot tea - coffe and milk
Looks under the age of 30
Looks under the age of 30

47. what cheese comes on the bacon burger
When a guest is underage - when a guest is visibly intoxicated
A minimum of 21 days
Cut from end of prime rib - usually fully cooked -
Cheddar

48. non alcoholic beverages
Maximum of 3 plates
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

49. What is the traffic light system?
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
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
.50
A way to monitor guest behavior in order to withhold responsible alcohol services.

50. guest should be greeted
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
4 minutes - 10 minutes
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
As soon as possible - 2 minutes at most

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Restaurant General Training

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