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. high noon feast includes the beverages choices of...?
A minimum of 21 days
9oz.-11oz. lobster - 1 1/2oz. butter
Soda - lemonade - ice or hot tea - coffe and milk
Looks under the age of 30

2. soups and salads should be prepared within __________
4 minutes
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.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

3. soups and salads should be prepared within __________
4 minutes
20 seconds.
Looks under the age of 30
Jack

4. At what temperature should hot food be kept?
Quat sanitizer bucket
Above 140 degrees
9 shrimp with one sidekick
6oz.

5. Black Angus Cattle are matured from what ages?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
18 to 24 months
6oz.

6. high noon feast includes the beverages choices of...?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Soda - lemonade - ice or hot tea - coffe and milk
Penne - 3 cheese Alfredo
Re-fires and Remakes.

7. How long should you wash your hands for?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
4 minutes - 10 minutes
20 seconds.
Ribeye

8. target dinner turn times
60 minutes
Cool center - red interior
Cheddar
6oz.

9. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Above 140 degrees
Think drink - dinner menu - outsert
The suggestive nod is nodding your head up and down while suggesting an item

10. non alcoholic beverages
Quat sanitizer bucket
60 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
Ribeye

11. guest should be greeted
As soon as possible - 2 minutes at most
Cheddar
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Orange juice - cranberry - pineapple - grapefruit - tomato

12. what cheese come on the chicken avocado
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Jack
.50

13. recommended steak for lean - naturally tender
Filet mignon
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
One minute - and four minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

14. build s garden salad in order
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
45 minutes
As soon as possible - 2 minutes at most
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

15. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Above 140 degrees
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

16. When serving alcohol you must ID any person who...
2 - 6''
12-16oz.
Hand - OPEN FLAME
Looks under the age of 30

17. How is hot tea prepared?
4 minutes
Eight
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
Warm Center - Red throughout

18. All towels should be kept in?
Quat sanitizer bucket
Hot - fully cooked throughout
The suggestive nod is nodding your head up and down while suggesting an item
Maximum of 3 plates

19. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
The choice method is suggesting between two high end items

20. when food is dropped server should check back in __________ and ___________after the first check up
Cooked to order - black on outside
Maximum of 3 plates
One minute - and four minutes
The choice method is suggesting between two high end items

21. At what temperature should cold food be kept?
When a guest is underage - when a guest is visibly intoxicated
Below 40 degrees
.50
Cool center - red interior

22. you should do an entree check back within _________
Quat sanitizer bucket
Filet mignon
Jack
2 bites

23. chicken avocado come with How many oz. of meat
It is longer than shoulder length
6oz.
Below 40 degrees
2 bites

24. Rare
9oz.-11oz. lobster - 1 1/2oz. butter
A minimum of 21 days
Cool center - red interior
A way to monitor guest behavior in order to withhold responsible alcohol services.

25. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Top sirloin
One minute - and four minutes
Filet mignon

26. #1 priority in the restaurant?
Re-fires and Remakes.
2 - 6oz. chicken breast
1) prepare yourself 2) prepare your area 3) prepare your information
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

27. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
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 - 10 minutes
7oz. - 3oz. of mushrooms
9oz.-11oz. lobster - 1 1/2oz. butter

28. five steps of dinner guest service pace
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
It is longer than shoulder length
Re-fires and Remakes.

29. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Red
6oz.
9 shrimp with one sidekick

30. beverage and bread should be delivered within ___________ appetizers delivered within __________
12-16oz.
Looks under the age of 30
4 minutes - 10 minutes
Above 140 degrees

31. For checking identification - What is the F.L.A.G. system?
Cut from end of prime rib - usually fully cooked -
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
F -Feel - L -Look - A -Ask - G -Give back
The suggestive nod is nodding your head up and down while suggesting an item

32. All steak are __________ cut daily by our chefs and grilled over _____________
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Re-fires and Remakes.
Hand - OPEN FLAME
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

33. recommended steak for lean firm bold meaty flavor
Soda - lemonade - ice or hot tea - coffe and milk
Warm Center - Red throughout
2 - 6''
Top sirloin

34. When is it against the law to serve alcohol?
4 minutes - 10 minutes
When a guest is underage - when a guest is visibly intoxicated
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Soda - lemonade - ice or hot tea - coffe and milk

35. How is hot tea prepared?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
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
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
.50

36. what are a few thing to prevent cross contaminating food?
Seasoned - seared - and slow roasted
Soda - lemonade - ice or hot tea - coffe and milk
20 seconds.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

37. fire grilled prawns comes with How many shrimp?
Below 40 degrees
4 minutes
Eight
6oz.

38. 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
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) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Soda - lemonade - ice or hot tea - coffe and milk

39. recommended steak for hearty and robust
HOT FOOD HOT!
$2.09
4 minutes - 10 minutes
New york strip

40. Black Angus Cattle are matured from what ages?
4 minutes
18 to 24 months
2 bites
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

41. charred
Seasoned - seared - and slow roasted
Think drink - dinner menu - outsert
4 minutes
Cooked to order - black on outside

42. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
7oz. - 3oz. of mushrooms
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

43. how much extra to add hot fudge to an ice cream dessert?
6oz.
.50
Maximum of 3 plates
New york strip

44. chicken and filet cobb come with How many oz. of meat?
Hot - fully cooked throughout
6oz.
.50
The choice method is suggesting between two high end items

45. 60 minute dinner pace in 5 steps are?
Orange juice - cranberry - pineapple - grapefruit - tomato
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.
6oz.

46. for coffee we serve _______ creamers on a ___________ plate.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hot - fully cooked throughout
Looks under the age of 30
2 - 6''

47. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
A way to monitor guest behavior in order to withhold responsible alcohol services.
2 bites

48. chicken and filet cobb come with How many oz. of meat?
6oz.
Above 140 degrees
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Quat sanitizer bucket

49. philly comes with How many oz. of meat
The choice method is suggesting between two high end items
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.
HOT FOOD HOT!

50. What is the traffic light system?
60 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
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
A way to monitor guest behavior in order to withhold responsible alcohol services.