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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. What is the traffic light system?
Warm Center - Red throughout
A way to monitor guest behavior in order to withhold responsible alcohol services.
Flour - three
18 to 24 months

2. recommended steak for lean firm bold meaty flavor
When a guest is underage - when a guest is visibly intoxicated
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Top sirloin
All food must be stored 6 inches above ground level.

3. What is the choice method used for up selling
A way to monitor guest behavior in order to withhold responsible alcohol services.
The choice method is suggesting between two high end items
12-16oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

4. chicken and filet cobb 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.
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.

5. what are a few thing to prevent cross contaminating food?
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Flour - three
HOT FOOD HOT!

6. fire grilled chicken come in what size?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
2 - 6oz. chicken breast

7. List three steps in monitoring alcohol service using the 'traffic light system'
Red
Red through - very cool center
4 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

8. Blood Rare
Red through - very cool center
Maximum of 3 plates
Ribeye
6oz.

9. two types of mineral waters we sell
6oz.
Arrowhead and Pierre
Warm Center - Red throughout
Red through - very cool center

10. 3 tools for selling
Cheddar
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.
Think drink - dinner menu - outsert

11. Blood Rare
Above 140 degrees
45 minutes
Top sirloin
Red through - very cool center

12. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
60 minutes
When a guest is underage - when a guest is visibly intoxicated

13. end cut
2 bites
Red through - very cool center
Cut from end of prime rib - usually fully cooked -
Red

14. What is the suggestive nod method for up selling
$2.09
The suggestive nod is nodding your head up and down while suggesting an item
.50
Soda - lemonade - ice or hot tea - coffe and milk

15. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
9oz.-11oz. lobster - 1 1/2oz. butter
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Hand - OPEN FLAME

16. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
20 seconds.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Quat sanitizer bucket
7oz. - 3oz. of mushrooms

17. At what temperature should cold food be kept?
.50
9 shrimp with one sidekick
Quat sanitizer bucket
Below 40 degrees

18. What is the choice method used for up selling
Soda - lemonade - ice or hot tea - coffe and milk
18 to 24 months
The choice method is suggesting between two high end items
Cheddar

19. philly comes with How many oz. of meat
It is longer than shoulder length
Orange juice - cranberry - pineapple - grapefruit - tomato
Below 40 degrees
6oz.

20. List three steps in monitoring alcohol service using the 'traffic light system'
20 seconds.
Hot - Slightly pink center
60 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

21. two types of mineral waters we sell
Ribeye
Arrowhead and Pierre
Ribeye
1) prepare yourself 2) prepare your area 3) prepare your information

22. At what temperature should hot food be kept?
Above 140 degrees
Cooked to order - black on outside
Looks under the age of 30
6oz.

23. filet mignon
1) prepare yourself 2) prepare your area 3) prepare your information
45 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

24. 3 tools for selling
2 - 6oz. chicken breast
60 minutes
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Think drink - dinner menu - outsert

25. what cheese comes on the bacon burger
Cheddar
60 minutes
9 shrimp with one sidekick
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

26. #1 priority in the restaurant?
New york strip
Re-fires and Remakes.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cool center - red interior

27. you should do an entree check back within _________
2 bites
9 shrimp with one sidekick
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Quat sanitizer bucket

28. Black Angus Cattle are matured from what ages?
Quat sanitizer bucket
18 to 24 months
A way to monitor guest behavior in order to withhold responsible alcohol services.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

29. high noon feast includes the beverages choices of...?
Maximum of 3 plates
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Soda - lemonade - ice or hot tea - coffe and milk
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

30. fire grilled prawns comes with How many shrimp?
As soon as possible - 2 minutes at most
Eight
2 - 6oz. chicken breast
Looks under the age of 30

31. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Top sirloin
2 - 6''
HOT FOOD HOT!

32. chicken avocado come with How many oz. of meat
F -Feel - L -Look - A -Ask - G -Give back
6oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

33. how much extra to add hot fudge to an ice cream dessert?
$2.09
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
A minimum of 21 days
.50

34. 2 sizes of the ribeye
12-16oz.
2 - 6oz. chicken breast
As soon as possible - 2 minutes at most
Flour - three

35. What is the target turn time for lunch tables
Warm Center - Red throughout
Maximum of 3 plates
Looks under the age of 30
45 minutes

36. non alcoholic beverages
6oz.
Seasoned - seared - and slow roasted
One minute - and four 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

37. 3 seafood items for steak/seafood roundups
Ribeye
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Warm - Pink Center
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

38. When is it against the law to serve alcohol?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
It is longer than shoulder length
When a guest is underage - when a guest is visibly intoxicated
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

39. top sirloin
Cut from end of prime rib - usually fully cooked -
Seasoned - seared - and slow roasted
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
60 minutes

40. top sirloin
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Ribeye
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

41. What is the expeditors #1 priority?
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
HOT FOOD HOT!
$2.09
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

42. At what temperature should cold food be kept?
6oz.
12-16oz.
Above 140 degrees
Below 40 degrees

43. sampler plater includes...
6oz.
All food must be stored 6 inches above ground level.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

44. When serving alcohol you must ID any person who...
Looks under the age of 30
60 minutes
6oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

45. what kind of steak do we serve?
9 shrimp with one sidekick
The suggestive nod is nodding your head up and down while suggesting an item
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

46. charred
Cooked to order - black on outside
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
Cheddar

47. At minimum - how far can food be stored close to the ground?
6oz.
All food must be stored 6 inches above ground level.
Below 40 degrees
The choice method is suggesting between two high end items

48. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
A minimum of 21 days
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Warm Center - Red throughout

49. build s garden salad in order
Looks under the age of 30
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
6oz.

50. Black Angus Cattle are matured from what ages?
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
18 to 24 months
Hot - fully cooked throughout
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions