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. large lobster tail entree comes in what sizes? and how much melted butter
1) prepare yourself 2) prepare your area 3) prepare your information
9oz.-11oz. lobster - 1 1/2oz. butter
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Below 40 degrees

2. At what temperature should hot food be kept?
Red through - very cool center
Quat sanitizer bucket
Above 140 degrees
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

3. philly comes with How many oz. of meat
6oz.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
45 minutes
All food must be stored 6 inches above ground level.

4. Black Angus Cattle are matured from what ages?
18 to 24 months
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
.50
It is longer than shoulder length

5. recommended steak for flavor/ well marbled
Re-fires and Remakes.
Ribeye
Red through - very cool center
One minute - and four minutes

6. Ribeye
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
All food must be stored 6 inches above ground level.
As soon as possible - 2 minutes at most
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

7. All towels should be kept in?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Quat sanitizer bucket
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
A way to monitor guest behavior in order to withhold responsible alcohol services.

8. 3 steps to guest ready preparation
Penne - 3 cheese Alfredo
F -Feel - L -Look - A -Ask - G -Give back
Maximum of 3 plates
1) prepare yourself 2) prepare your area 3) prepare your information

9. 5 main busser duties
Think drink - dinner menu - outsert
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - Slightly pink center
2 - 6''

10. new york strip
2 - 6''
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Warm - Pink Center
Top sirloin

11. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hot - Slightly pink center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6oz. chicken breast

12. What is the expeditors #1 priority?
A minimum of 21 days
12-16oz.
HOT FOOD HOT!
Seasoned - seared - and slow roasted

13. How is hot tea prepared?
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
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Warm - Pink Center
A minimum of 21 days

14. three cheese garlic bread comes with How many oz. of meat
Cut from end of prime rib - usually fully cooked -
6oz.
Hot - Slightly pink center
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

15. All steak are __________ cut daily by our chefs and grilled over _____________
Looks under the age of 30
Hand - OPEN FLAME
6oz.
20 seconds.

16. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
F -Feel - L -Look - A -Ask - G -Give back
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
12-16oz.

17. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
New york strip
Above 140 degrees
Quat sanitizer bucket

18. beverage and bread should be delivered within ___________ appetizers delivered within __________
HOT FOOD HOT!
4 minutes - 10 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

19. what are a few thing to prevent cross contaminating food?
Quat sanitizer bucket
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

20. Black Angus Cattle are matured from what ages?
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
2 - 6''
18 to 24 months

21. What is the suggestive nod method for up selling
6oz.
The suggestive nod is nodding your head up and down while suggesting an item
It is longer than shoulder length
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

22. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
Seasoned - seared - and slow roasted
9oz.-11oz. lobster - 1 1/2oz. butter
A way to monitor guest behavior in order to withhold responsible alcohol services.

23. All towels should be kept in?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
A minimum of 21 days
Quat sanitizer bucket
Hot - Slightly pink center

24. how much extra to add hot fudge to an ice cream dessert?
Think drink - dinner menu - outsert
Red
.50
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

25. Medium well
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.
Hot - Slightly pink center
Warm Center - Red throughout

26. List three steps in monitoring alcohol service using the 'traffic light system'
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
60 minutes
.50
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

27. what cheese comes on the bacon burger
It is longer than shoulder length
Cheddar
Hand - OPEN FLAME
Seasoned - seared - and slow roasted

28. Medium
Warm - Pink Center
Think drink - dinner menu - outsert
.50
6oz.

29. How long should you wash your hands for?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
20 seconds.
Cool center - red interior
Flour - three

30. At minimum - how far can food be stored close to the ground?
Looks under the age of 30
1) prepare yourself 2) prepare your area 3) prepare your information
All food must be stored 6 inches above ground level.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

31. How long should you wash your hands for?
4 minutes - 10 minutes
20 seconds.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
6oz.

32. Well
2 bites
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hot - fully cooked throughout
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

33. filet mignon
Orange juice - cranberry - pineapple - grapefruit - tomato
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
HOT FOOD HOT!
Eight

34. recommended steak for flavor/ well marbled
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Ribeye
9 shrimp with one sidekick
Hot - fully cooked throughout

35. recommended steak for lean - naturally tender
Arrowhead and Pierre
Filet mignon
Arrowhead and Pierre
Ribeye

36. Blood Rare
Red through - very cool center
Arrowhead and Pierre
Above 140 degrees
2 - 6oz. chicken breast

37. 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
Seasoned - seared - and slow roasted
Re-fires and Remakes.
1) prepare yourself 2) prepare your area 3) prepare your information

38. recommended steak for lean - naturally tender
Warm - Pink Center
Hot - Slightly pink center
Filet mignon
The suggestive nod is nodding your head up and down while suggesting an item

39. All steak are __________ cut daily by our chefs and grilled over _____________
$2.09
Seasoned - seared - and slow roasted
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Hand - OPEN FLAME

40. top sirloin
Soda - lemonade - ice or hot tea - coffe and milk
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
HOT FOOD HOT!
Filet mignon

41. for coffee we serve _______ creamers on a ___________ plate.
Below 40 degrees
2 - 6''
Arrowhead and Pierre
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

42. prime trio come with what size lobster tail and How many prawns
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

43. At what temperature should hot food be kept?
Quat sanitizer bucket
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Above 140 degrees
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

44. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Flour - three
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
HOT FOOD HOT!

45. recommended steak for lean firm bold meaty flavor
Above 140 degrees
Top sirloin
Quat sanitizer bucket
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

46. three cheese garlic bread comes with How many oz. of meat
Flour - three
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
6oz.
Jack

47. 5 juices we carry
All food must be stored 6 inches above ground level.
7oz. - 3oz. of mushrooms
Orange juice - cranberry - pineapple - grapefruit - tomato
It is longer than shoulder length

48. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
All food must be stored 6 inches above ground level.

49. recommended steak for hearty and robust
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
4 minutes
6oz.
New york strip

50. target dinner turn times
45 minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
60 minutes
HOT FOOD HOT!