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. non alcoholic beverages
Think drink - dinner menu - outsert
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
9 shrimp with one sidekick
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. Ribeye
6oz.
Quat sanitizer bucket
A minimum of 21 days
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

3. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Re-fires and Remakes.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Filet mignon

4. Medium
Above 140 degrees
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Warm - Pink Center
4 minutes

5. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
12-16oz.
Soda - lemonade - ice or hot tea - coffe and milk
New york strip

6. All steak are __________ cut daily by our chefs and grilled over _____________
Jack
Hand - OPEN FLAME
Soda - lemonade - ice or hot tea - coffe and milk
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

7. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
4 minutes - 10 minutes
Top sirloin

8. soups and salads should be prepared within __________
4 minutes
Arrowhead and Pierre
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Orange juice - cranberry - pineapple - grapefruit - tomato

9. target dinner turn times
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 - 6''
60 minutes
Looks under the age of 30

10. recommended steak for hearty and robust
New york strip
20 seconds.
Looks under the age of 30
Red

11. 3 seafood items for steak/seafood roundups
1) prepare yourself 2) prepare your area 3) prepare your information
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
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.

12. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
New york strip
20 seconds.
6oz.

13. 3 steps to guest ready preparation
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
2 - 6''
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) prepare yourself 2) prepare your area 3) prepare your information

14. At minimum - how far can food be stored close to the ground?
New york strip
All food must be stored 6 inches above ground level.
F -Feel - L -Look - A -Ask - G -Give back
1) prepare yourself 2) prepare your area 3) prepare your information

15. 3 seafood items for steak/seafood roundups
Seasoned - seared - and slow roasted
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm Center - Red throughout
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

16. How long should you wash your hands for?
20 seconds.
9oz.-11oz. lobster - 1 1/2oz. butter
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

17. 3 tools for selling
Orange juice - cranberry - pineapple - grapefruit - tomato
Think drink - dinner menu - outsert
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
4 minutes

18. end cut
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
4 minutes
Cut from end of prime rib - usually fully cooked -

19. Medium well
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
Ribeye
Hot - Slightly pink center

20. 60 minute dinner pace in 5 steps are?
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
9 shrimp with one sidekick
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

21. All towels should be kept in?
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.
7oz. - 3oz. of mushrooms
Quat sanitizer bucket

22. what kind of steak do we serve?
2 - 6oz. chicken breast
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
HOT FOOD HOT!
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

23. recommended steak for lean - naturally tender
Re-fires and Remakes.
HOT FOOD HOT!
Filet mignon
When a guest is underage - when a guest is visibly intoxicated

24. beverage and bread should be delivered within ___________ appetizers delivered within __________
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
4 minutes
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes - 10 minutes

25. 60 minute dinner pace in 5 steps are?
6oz.
12-16oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
45 minutes

26. How is hot tea prepared?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
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

27. what cheese come on the chicken avocado
Jack
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
The suggestive nod is nodding your head up and down while suggesting an item

28. How many shrimp are on the crispy shrimp entree - and How many sides are included
Warm - Pink Center
Cheddar
2 bites
9 shrimp with one sidekick

29. steak quesadilla comes with a _________ tortilla - _________green onions
2 - 6''
Flour - three
As soon as possible - 2 minutes at most
.50

30. Well
Quat sanitizer bucket
Hot - fully cooked throughout
Orange juice - cranberry - pineapple - grapefruit - tomato
Top sirloin

31. At what temperature should hot food be kept?
Orange juice - cranberry - pineapple - grapefruit - tomato
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Above 140 degrees
Quat sanitizer bucket

32. broken glass is thrown in what color bucket?
Red
Arrowhead and Pierre
18 to 24 months
Hot - fully cooked throughout

33. sampler plater includes...
Hand - OPEN FLAME
Red
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Re-fires and Remakes.

34. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
Think drink - dinner menu - outsert
6oz.
When a guest is underage - when a guest is visibly intoxicated

35. your hair must be restrained when?
6oz.
2 bites
It is longer than shoulder length
7oz. - 3oz. of mushrooms

36. Blood Rare
4 minutes - 10 minutes
HOT FOOD HOT!
Red through - very cool center
Hot - Slightly pink center

37. top sirloin
Looks under the age of 30
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
7oz. - 3oz. of mushrooms
Top sirloin

38. For checking identification - What is the F.L.A.G. system?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
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
F -Feel - L -Look - A -Ask - G -Give back

39. filet mignon
Arrowhead and Pierre
Warm - Pink Center
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

40. 2 sizes of the ribeye
When a guest is underage - when a guest is visibly intoxicated
As soon as possible - 2 minutes at most
Warm - Pink Center
12-16oz.

41. when food is dropped server should check back in __________ and ___________after the first check up
Hot - Slightly pink center
6oz.
6oz.
One minute - and four minutes

42. describe the filet mignon sandwich
A way to monitor guest behavior in order to withhold responsible alcohol services.
Filet mignon
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
One minute - and four minutes

43. what kind of past is served with the baked chicken pasta - with what kind of sauce
New york strip
All food must be stored 6 inches above ground level.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Penne - 3 cheese Alfredo

44. Medium well
Warm - Pink Center
Hot - Slightly pink center
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Re-fires and Remakes.

45. garnishes for potato soup in order
Hot - Slightly pink center
Penne - 3 cheese Alfredo
1) prepare yourself 2) prepare your area 3) prepare your information
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

46. adding a sidekick cost an extra?
45 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
$2.09
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

47. fire grilled prawns comes with How many shrimp?
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.
7oz. - 3oz. of mushrooms
Eight

48. How long should you wash your hands for?
Arrowhead and Pierre
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
20 seconds.
Seasoned - seared - and slow roasted

49. what cheese comes on the bacon burger
Warm - Pink Center
Hand - OPEN FLAME
Cheddar
Warm - Pink Center

50. recommended steak for flavor/ well marbled
A minimum of 21 days
Hand - OPEN FLAME
2 - 6oz. chicken breast
Ribeye