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. philly comes with How many oz. of meat
Quat sanitizer bucket
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.
Warm Center - Red throughout

2. high noon feast includes the beverages choices of...?
Red
Soda - lemonade - ice or hot tea - coffe and milk
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

3. All steak are __________ cut daily by our chefs and grilled over _____________
The suggestive nod is nodding your head up and down while suggesting an item
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.
Hand - OPEN FLAME

4. Blood Rare
Cheddar
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Red through - very cool center
6oz.

5. When serving alcohol you must ID any person who...
Ribeye
Looks under the age of 30
Hot - Slightly pink center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

6. chicken avocado come with How many oz. of meat
Cool center - red interior
6oz.
New york strip
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

7. For checking identification - What is the F.L.A.G. system?
$2.09
.50
F -Feel - L -Look - A -Ask - G -Give back
1) prepare yourself 2) prepare your area 3) prepare your information

8. high noon feast includes the beverages choices of...?
Cool center - red interior
Soda - lemonade - ice or hot tea - coffe and milk
The choice method is suggesting between two high end items
A way to monitor guest behavior in order to withhold responsible alcohol services.

9. target dinner turn times
It is longer than shoulder length
60 minutes
Above 140 degrees
F -Feel - L -Look - A -Ask - G -Give back

10. How is hot tea prepared?
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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Penne - 3 cheese Alfredo

11. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
$2.09
Orange juice - cranberry - pineapple - grapefruit - tomato
60 minutes

12. top sirloin
Below 40 degrees
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Think drink - dinner menu - outsert

13. 60 minute dinner pace in 5 steps are?
Filet mignon
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
12-16oz.
2 bites

14. recommended steak for lean firm bold meaty flavor
4 minutes - 10 minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Top sirloin

15. How is our signature prime rib prepared?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Maximum of 3 plates
Seasoned - seared - and slow roasted
Looks under the age of 30

16. what cheese comes on the bacon burger
Jack
Quat sanitizer bucket
Cheddar
A minimum of 21 days

17. sampler plater includes...
Below 40 degrees
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
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
.50

18. Well
Hot - fully cooked throughout
7oz. - 3oz. of mushrooms
F -Feel - L -Look - A -Ask - G -Give back
Warm Center - Red throughout

19. What is the expeditors #1 priority?
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
HOT FOOD HOT!
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

20. describe the filet mignon sandwich
9 shrimp with one sidekick
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

21. prime trio come with what size lobster tail and How many prawns
Hand - OPEN FLAME
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
2 - 6''
60 minutes

22. for coffee we serve _______ creamers on a ___________ plate.
Flour - three
Filet mignon
2 - 6''
Looks under the age of 30

23. chicken avocado come with How many oz. of meat
New york strip
6oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
9oz.-11oz. lobster - 1 1/2oz. butter

24. At minimum - how far can food be stored close to the ground?
Hot - fully cooked throughout
Re-fires and Remakes.
All food must be stored 6 inches above ground level.
It is longer than shoulder length

25. List three steps in monitoring alcohol service using the 'traffic light system'
9 shrimp with one sidekick
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Arrowhead and Pierre
Cool center - red interior

26. five steps of dinner guest service pace
.50
$2.09
45 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

27. What is the suggestive nod method for up selling
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
The suggestive nod is nodding your head up and down while suggesting an item
A minimum of 21 days

28. All steak are __________ cut daily by our chefs and grilled over _____________
9oz.-11oz. lobster - 1 1/2oz. butter
Hand - OPEN FLAME
9 shrimp with one sidekick
6oz.

29. recommended steak for lean - naturally tender
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Filet mignon
Ribeye

30. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cooked to order - black on outside
Cheddar
Think drink - dinner menu - outsert

31. Medium
Warm - Pink Center
7oz. - 3oz. of mushrooms
Flour - three
All food must be stored 6 inches above ground level.

32. What is the traffic light system?
Hot - Slightly pink center
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
A way to monitor guest behavior in order to withhold responsible alcohol services.
Filet mignon

33. recommended steak for flavor/ well marbled
Arrowhead and Pierre
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Ribeye
6oz.

34. recommended steak for hearty and robust
One minute - and four minutes
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
New york strip

35. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
New york strip
Arrowhead and Pierre
Top sirloin

36. What is the maximum plates a server is allowed to carry?
.50
Maximum of 3 plates
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hot - Slightly pink center

37. when food is dropped server should check back in __________ and ___________after the first check up
A way to monitor guest behavior in order to withhold responsible alcohol services.
One minute - and four minutes
It is longer than shoulder length
20 seconds.

38. end cut
45 minutes
6oz.
Cut from end of prime rib - usually fully cooked -
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

39. When is it against the law to serve alcohol?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
7oz. - 3oz. of mushrooms
Re-fires and Remakes.
When a guest is underage - when a guest is visibly intoxicated

40. 2 sizes of the ribeye
20 seconds.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
12-16oz.
Filet mignon

41. Medium rare
As soon as possible - 2 minutes at most
Warm Center - Red throughout
F -Feel - L -Look - A -Ask - G -Give back
2 bites

42. Black Angus Cattle are matured from what ages?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
18 to 24 months
.50

43. how much extra to add hot fudge to an ice cream dessert?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
.50
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

44. How long should you wash your hands for?
Cooked to order - black on outside
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
20 seconds.
4 minutes

45. build s garden salad in order
2 - 6''
$2.09
Cooked to order - black on outside
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

46. 6 entrees included in the high noon feast
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

47. you should do an entree check back within _________
2 bites
Orange juice - cranberry - pineapple - grapefruit - tomato
Maximum of 3 plates
A way to monitor guest behavior in order to withhold responsible alcohol services.

48. How is hot tea prepared?
Orange juice - cranberry - pineapple - grapefruit - tomato
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
4 minutes

49. 3 tools for selling
Soda - lemonade - ice or hot tea - coffe and milk
One minute - and four minutes
Think drink - dinner menu - outsert
2 - 6''

50. Medium well
Maximum of 3 plates
Hot - Slightly pink center
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Re-fires and Remakes.