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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. recommended steak for hearty and robust
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
$2.09
New york strip
Above 140 degrees

2. All towels should be kept in?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Quat sanitizer bucket
Cheddar

3. top sirloin
Red through - very cool center
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Filet mignon
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

4. What is the traffic light system?
2 - 6''
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Above 140 degrees
A way to monitor guest behavior in order to withhold responsible alcohol services.

5. Black Angus Cattle are matured from what ages?
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red through - very cool center
18 to 24 months

6. 3 tools for selling
Think drink - dinner menu - outsert
Cheddar
All food must be stored 6 inches above ground level.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

7. new york strip
Seasoned - seared - and slow roasted
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
9oz.-11oz. lobster - 1 1/2oz. butter
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

8. 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
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
Jack
Ribeye

9. what are a few thing to prevent cross contaminating food?
2 bites
$2.09
Think drink - dinner menu - outsert
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

10. How long should you wash your hands for?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Filet mignon
Red through - very cool center
20 seconds.

11. end cut
Cut from end of prime rib - usually fully cooked -
One minute - and four minutes
12-16oz.
Eight

12. recommended steak for lean firm bold meaty flavor
Below 40 degrees
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Top sirloin

13. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
Hot - fully cooked throughout
Orange juice - cranberry - pineapple - grapefruit - tomato
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

14. What is the expeditors #1 priority?
Hand - OPEN FLAME
When a guest is underage - when a guest is visibly intoxicated
Orange juice - cranberry - pineapple - grapefruit - tomato
HOT FOOD HOT!

15. 2 sizes of the ribeye
New york strip
12-16oz.
$2.09
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

16. chicken and filet cobb come with How many oz. of meat?
Re-fires and Remakes.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.
Top sirloin

17. 3 steps to guest ready preparation
Red
1) prepare yourself 2) prepare your area 3) prepare your information
12-16oz.
Ribeye

18. what kind of steak do we serve?
A minimum of 21 days
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hot - fully cooked throughout
2 - 6oz. chicken breast

19. soups and salads should be prepared within __________
20 seconds.
7oz. - 3oz. of mushrooms
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
4 minutes

20. What is the maximum plates a server is allowed to carry?
Filet mignon
Maximum of 3 plates
Orange juice - cranberry - pineapple - grapefruit - tomato
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

21. How is hot tea prepared?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
2 - 6''
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
Arrowhead and Pierre

22. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.
6oz.

23. Blood Rare
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm Center - Red throughout
Red through - very cool center
Cut from end of prime rib - usually fully cooked -

24. List three steps in monitoring alcohol service using the 'traffic light system'
Quat sanitizer bucket
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

25. At what temperature should cold food be kept?
Hot - Slightly pink center
45 minutes
Below 40 degrees
6oz.

26. fire grilled prawns comes with How many shrimp?
4 minutes
Eight
Quat sanitizer bucket
$2.09

27. for coffee we serve _______ creamers on a ___________ plate.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Quat sanitizer bucket
2 - 6''
Maximum of 3 plates

28. chicken avocado come with How many oz. of meat
60 minutes
12-16oz.
6oz.
One minute - and four minutes

29. what kind of steak do we serve?
Filet mignon
Arrowhead and Pierre
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.

30. three cheese garlic bread comes with How many oz. of meat
F -Feel - L -Look - A -Ask - G -Give back
6oz.
Warm - Pink Center
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

31. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Hot - fully cooked throughout
Warm - Pink Center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

32. all of our beef is aged at....
4 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Top sirloin
A minimum of 21 days

33. fire grilled chicken come in what size?
Quat sanitizer bucket
Hand - OPEN FLAME
2 - 6oz. chicken breast
6oz.

34. new york strip
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
New york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

35. 5 juices we carry
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Re-fires and Remakes.
Orange juice - cranberry - pineapple - grapefruit - tomato
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

36. recommended steak for lean - naturally tender
Penne - 3 cheese Alfredo
Filet mignon
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
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

37. Rare
Hand - OPEN FLAME
One minute - and four minutes
9 shrimp with one sidekick
Cool center - red interior

38. when food is dropped server should check back in __________ and ___________after the first check up
Red through - very cool center
The choice method is suggesting between two high end items
One minute - and four minutes
7oz. - 3oz. of mushrooms

39. charred
Cooked to order - black on outside
Jack
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

40. 5 main busser duties
6oz.
Eight
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

41. non alcoholic beverages
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
20 seconds.
Jack

42. five steps of dinner guest service pace
The suggestive nod is nodding your head up and down while suggesting an item
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Looks under the age of 30
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

43. How many shrimp are on the crispy shrimp entree - and How many sides are included
Red through - very cool center
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
9 shrimp with one sidekick
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

44. Well
Hot - fully cooked throughout
2 bites
18 to 24 months
HOT FOOD HOT!

45. soups and salads should be prepared within __________
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
4 minutes
The choice method is suggesting between two high end items
F -Feel - L -Look - A -Ask - G -Give back

46. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
The suggestive nod is nodding your head up and down while suggesting an item
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Maximum of 3 plates

47. 3 seafood items for steak/seafood roundups
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Cooked to order - black on outside
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

48. 5 main busser duties
Soda - lemonade - ice or hot tea - coffe and milk
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
.50

49. What is the choice method used for up selling
The choice method is suggesting between two high end items
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
Flour - three
.50

50. 60 minute dinner pace in 5 steps are?
.50
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Red