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. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
New york strip
6oz.
2 bites

2. How long should you wash your hands for?
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
2 - 6oz. chicken breast
20 seconds.
4 minutes - 10 minutes

3. broken glass is thrown in what color bucket?
Red
4 minutes
Think drink - dinner menu - outsert
Ribeye

4. prime trio come with what size lobster tail and How many prawns
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Top sirloin
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Red

5. Medium rare
The choice method is suggesting between two high end items
Warm Center - Red throughout
9oz.-11oz. lobster - 1 1/2oz. butter
Red through - very cool center

6. new york strip
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cut from end of prime rib - usually fully cooked -
As soon as possible - 2 minutes at most

7. describe the filet mignon sandwich
.50
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cooked to order - black on outside
Hot - fully cooked throughout

8. Blood Rare
6oz.
.50
Red through - very cool center
9 shrimp with one sidekick

9. What is the choice method used for up selling
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Top sirloin
$2.09
The choice method is suggesting between two high end items

10. #1 priority in the restaurant?
Top sirloin
Think drink - dinner menu - outsert
Re-fires and Remakes.
Maximum of 3 plates

11. filet mignon
All food must be stored 6 inches above ground level.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
9 shrimp with one sidekick
Seasoned - seared - and slow roasted

12. What is the choice method used for up selling
2 - 6oz. chicken breast
The choice method is suggesting between two high end items
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Eight

13. broken glass is thrown in what color bucket?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Red
1) prepare yourself 2) prepare your area 3) prepare your information

14. how much extra to add hot fudge to an ice cream dessert?
As soon as possible - 2 minutes at most
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6''
.50

15. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
12-16oz.
Warm - Pink Center
Top sirloin

16. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hot - Slightly pink center
60 minutes

17. 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
12-16oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

18. chicken and filet cobb come with How many oz. of meat?
6oz.
Hot - fully cooked throughout
Cut from end of prime rib - usually fully cooked -
The suggestive nod is nodding your head up and down while suggesting an item

19. When is it against the law to serve alcohol?
1) prepare yourself 2) prepare your area 3) prepare your information
20 seconds.
When a guest is underage - when a guest is visibly intoxicated
6oz.

20. 3 steps to guest ready preparation
Cooked to order - black on outside
Looks under the age of 30
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

21. Medium well
Top sirloin
Hot - Slightly pink center
Red through - very cool center
The choice method is suggesting between two high end items

22. what are a few thing to prevent cross contaminating food?
Penne - 3 cheese Alfredo
1) prepare yourself 2) prepare your area 3) prepare your information
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hand - OPEN FLAME

23. sampler plater includes...
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
9 shrimp with one sidekick
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Red through - very cool center

24. When serving alcohol you must ID any person who...
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
A way to monitor guest behavior in order to withhold responsible alcohol services.
Looks under the age of 30
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

25. What is the expeditors #1 priority?
45 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Below 40 degrees
HOT FOOD HOT!

26. How many shrimp are on the crispy shrimp entree - and How many sides are included
4 minutes - 10 minutes
Maximum of 3 plates
9 shrimp with one sidekick
Hot - fully cooked throughout

27. chicken avocado come with How many oz. of meat
20 seconds.
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.
Jack

28. 2 sizes of the ribeye
4 minutes - 10 minutes
12-16oz.
20 seconds.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

29. At what temperature should cold food be kept?
Top sirloin
Orange juice - cranberry - pineapple - grapefruit - tomato
F -Feel - L -Look - A -Ask - G -Give back
Below 40 degrees

30. all of our beef is aged at....
Flour - three
A minimum of 21 days
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.

31. What is the target turn time for lunch tables
9oz.-11oz. lobster - 1 1/2oz. butter
45 minutes
Red through - very cool center
New york strip

32. What is the suggestive nod method for up selling
Quat sanitizer bucket
12-16oz.
The suggestive nod is nodding your head up and down while suggesting an item
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

33. At what temperature should cold food be kept?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Below 40 degrees

34. How is hot tea prepared?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
New york strip
One minute - and four minutes
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

35. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
Quat sanitizer bucket
4 minutes
Cut from end of prime rib - usually fully cooked -

36. two types of mineral waters we sell
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.
Eight
Arrowhead and Pierre

37. What is the suggestive nod method for up selling
Warm - Pink Center
The suggestive nod is nodding your head up and down while suggesting an item
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
As soon as possible - 2 minutes at most

38. three cheese garlic bread comes with How many oz. of meat
All food must be stored 6 inches above ground level.
It is longer than shoulder length
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.

39. build s garden salad in order
Re-fires and Remakes.
Hand - OPEN FLAME
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

40. two types of mineral waters we sell
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Arrowhead and Pierre
1) prepare yourself 2) prepare your area 3) prepare your information

41. sampler plater includes...
The suggestive nod is nodding your head up and down while suggesting an item
All food must be stored 6 inches above ground level.
$2.09
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

42. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Warm Center - Red throughout
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

43. Medium
Warm Center - Red throughout
Warm - Pink Center
HOT FOOD HOT!
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

44. soups and salads should be prepared within __________
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
4 minutes
4 minutes - 10 minutes
Orange juice - cranberry - pineapple - grapefruit - tomato

45. fire grilled prawns comes with How many shrimp?
Arrowhead and Pierre
Cut from end of prime rib - usually fully cooked -
Eight
9 shrimp with one sidekick

46. At what temperature should hot food be kept?
Above 140 degrees
Hot - Slightly pink center
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Top sirloin

47. steak quesadilla comes with a _________ tortilla - _________green onions
All food must be stored 6 inches above ground level.
Flour - three
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

48. describe the filet mignon sandwich
The suggestive nod is nodding your head up and down while suggesting an item
Looks under the age of 30
60 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

49. Black Angus Cattle are matured from what ages?
Flour - three
2 - 6oz. chicken breast
18 to 24 months
Cheddar

50. 5 juices we carry
Cooked to order - black on outside
Orange juice - cranberry - pineapple - grapefruit - tomato
6oz.
Arrowhead and Pierre