Test your basic knowledge |

Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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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. what kind of steak do we serve?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
New york strip
6oz.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

2. filet mignon
Eight
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Maximum of 3 plates
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

3. 6 entrees included in the high noon feast
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
The suggestive nod is nodding your head up and down while suggesting an item
As soon as possible - 2 minutes at most
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

4. high noon feast includes the beverages choices of...?
7oz. - 3oz. of mushrooms
The choice method is suggesting between two high end items
New york strip
Soda - lemonade - ice or hot tea - coffe and milk

5. garnishes for potato soup in order
Re-fires and Remakes.
.50
Looks under the age of 30
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

6. fire grilled chicken come in what size?
1) prepare yourself 2) prepare your area 3) prepare your information
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6oz. chicken breast

7. Blood Rare
7oz. - 3oz. of mushrooms
Red
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Red through - very cool center

8. Medium
45 minutes
The suggestive nod is nodding your head up and down while suggesting an item
Above 140 degrees
Warm - Pink Center

9. Rare
New york strip
2 - 6oz. chicken breast
45 minutes
Cool center - red interior

10. philly comes with How many oz. of meat
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
9 shrimp with one sidekick

11. Ribeye
All food must be stored 6 inches above ground level.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Jack
Warm Center - Red throughout

12. adding a sidekick cost an extra?
$2.09
One minute - and four minutes
20 seconds.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

13. What is the maximum plates a server is allowed to carry?
One minute - and four minutes
Ribeye
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Maximum of 3 plates

14. build s garden salad in order
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Arrowhead and Pierre
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.

15. How long should you wash your hands for?
18 to 24 months
20 seconds.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
4 minutes

16. broken glass is thrown in what color bucket?
Below 40 degrees
1) prepare yourself 2) prepare your area 3) prepare your information
Red
Cooked to order - black on outside

17. 5 juices we carry
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
A way to monitor guest behavior in order to withhold responsible alcohol services.
Top sirloin
Orange juice - cranberry - pineapple - grapefruit - tomato

18. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
Ribeye
2 bites
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

19. Medium 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
Jack
Eight

20. fire grilled prawns comes with How many shrimp?
Eight
Hand - OPEN FLAME
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
4 minutes - 10 minutes

21. guest should be greeted
Hand - OPEN FLAME
As soon as possible - 2 minutes at most
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

22. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
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

23. 3 tools for selling
12-16oz.
Top sirloin
Looks under the age of 30
Think drink - dinner menu - outsert

24. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Quat sanitizer bucket
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
.50
7oz. - 3oz. of mushrooms

25. top sirloin
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
$2.09
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

26. 2 sizes of the ribeye
20 seconds.
When a guest is underage - when a guest is visibly intoxicated
When a guest is underage - when a guest is visibly intoxicated
12-16oz.

27. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cool center - red interior
Hot - fully cooked throughout
Warm Center - Red throughout

28. all of our beef is aged at....
A minimum of 21 days
Quat sanitizer bucket
6oz.
New york strip

29. non alcoholic beverages
Think drink - dinner menu - outsert
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
New york strip
It is longer than shoulder length

30. What is the target turn time for lunch tables
Eight
45 minutes
9 shrimp with one sidekick
Penne - 3 cheese Alfredo

31. garnishes for potato soup in order
Above 140 degrees
New york strip
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
New york strip

32. What is the expeditors #1 priority?
.50
Cool center - red interior
F -Feel - L -Look - A -Ask - G -Give back
HOT FOOD HOT!

33. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
4 minutes - 10 minutes
2 - 6oz. chicken breast
Below 40 degrees

34. your hair must be restrained when?
It is longer than shoulder length
$2.09
2 - 6''
Flour - three

35. top sirloin
6oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
One minute - and four minutes
2 - 6oz. chicken breast

36. target dinner turn times
6oz.
Hot - fully cooked throughout
60 minutes
Seasoned - seared - and slow roasted

37. At minimum - how far can food be stored close to the ground?
Cut from end of prime rib - usually fully cooked -
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Quat sanitizer bucket
All food must be stored 6 inches above ground level.

38. Medium rare
Eight
Cheddar
Warm Center - Red throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

39. filet mignon
Think drink - dinner menu - outsert
9oz.-11oz. lobster - 1 1/2oz. butter
One minute - and four minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

40. recommended steak for flavor/ well marbled
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
HOT FOOD HOT!
12-16oz.
Ribeye

41. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
2 bites
When a guest is underage - when a guest is visibly intoxicated
Flour - three

42. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Cut from end of prime rib - usually fully cooked -
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
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

43. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
4 minutes - 10 minutes
Warm Center - Red throughout

44. How is our signature prime rib prepared?
1) prepare yourself 2) prepare your area 3) prepare your information
When a guest is underage - when a guest is visibly intoxicated
Warm Center - Red throughout
Seasoned - seared - and slow roasted

45. you should do an entree check back within _________
Hot - fully cooked throughout
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Above 140 degrees
2 bites

46. List three steps in monitoring alcohol service using the 'traffic light system'
18 to 24 months
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
F -Feel - L -Look - A -Ask - G -Give back
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

47. How many shrimp are on the crispy shrimp entree - and How many sides are included
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
9 shrimp with one sidekick
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheddar

48. When serving alcohol you must ID any person who...
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
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

49. sampler plater includes...
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Soda - lemonade - ice or hot tea - coffe and milk
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Filet mignon

50. all of our beef is aged at....
A minimum of 21 days
A way to monitor guest behavior in order to withhold responsible alcohol services.
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) prepare yourself 2) prepare your area 3) prepare your information

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Restaurant General Training

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