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. fire grilled chicken come in what size?
One minute - and four minutes
6oz.
2 - 6oz. chicken breast
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. 3 tools for selling
9 shrimp with one sidekick
Above 140 degrees
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
Think drink - dinner menu - outsert

3. 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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
As soon as possible - 2 minutes at most
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. adding a sidekick cost an extra?
$2.09
Red
2 bites
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. 60 minute dinner pace in 5 steps are?
Red through - very cool center
Seasoned - seared - and slow roasted
Red
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

6. 2 sizes of the ribeye
2 - 6oz. chicken breast
12-16oz.
All food must be stored 6 inches above ground level.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

7. recommended steak for hearty and robust
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.
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

8. end cut
Cut from end of prime rib - usually fully cooked -
Warm - Pink Center
Re-fires and Remakes.
Looks under the age of 30

9. you should do an entree check back within _________
$2.09
New york strip
2 bites
Seasoned - seared - and slow roasted

10. describe the filet mignon sandwich
One minute - and four minutes
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Jack
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

11. At what temperature should cold food be kept?
Penne - 3 cheese Alfredo
Below 40 degrees
A way to monitor guest behavior in order to withhold responsible alcohol services.
Re-fires and Remakes.

12. soups and salads should be prepared within __________
Orange juice - cranberry - pineapple - grapefruit - tomato
Penne - 3 cheese Alfredo
4 minutes
The choice method is suggesting between two high end items

13. charred
Flour - three
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
2 - 6oz. chicken breast
Cooked to order - black on outside

14. Ribeye
HOT FOOD HOT!
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

15. 3 seafood items for steak/seafood roundups
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Top sirloin
9 shrimp with one sidekick
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

16. Black Angus Cattle are matured from what ages?
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
9 shrimp with one sidekick
18 to 24 months
Orange juice - cranberry - pineapple - grapefruit - tomato

17. what are a few thing to prevent cross contaminating food?
HOT FOOD HOT!
.50
Flour - three
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

18. What is the choice method used for up selling
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
9 shrimp with one sidekick
The choice method is suggesting between two high end items
Looks under the age of 30

19. sampler plater includes...
12-16oz.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

20. #1 priority in the restaurant?
HOT FOOD HOT!
2 - 6oz. chicken breast
Cooked to order - black on outside
Re-fires and Remakes.

21. Black Angus Cattle are matured from what ages?
1) prepare yourself 2) prepare your area 3) prepare your information
60 minutes
Arrowhead and Pierre
18 to 24 months

22. At what temperature should cold food be kept?
Below 40 degrees
Top sirloin
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
7oz. - 3oz. of mushrooms

23. broken glass is thrown in what color bucket?
$2.09
Red
Above 140 degrees
1) prepare yourself 2) prepare your area 3) prepare your information

24. all of our beef is aged at....
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Red
A minimum of 21 days
One minute - and four minutes

25. What is the target turn time for lunch tables
9oz.-11oz. lobster - 1 1/2oz. butter
45 minutes
$2.09
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

26. high noon feast includes the beverages choices of...?
Re-fires and Remakes.
Soda - lemonade - ice or hot tea - coffe and milk
4 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

27. adding a sidekick cost an extra?
The choice method is suggesting between two high end items
One minute - and four minutes
9oz.-11oz. lobster - 1 1/2oz. butter
$2.09

28. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Red through - very cool center
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cool center - red interior

29. for coffee we serve _______ creamers on a ___________ plate.
2 - 6oz. chicken breast
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
45 minutes
2 - 6''

30. steak quesadilla comes with a _________ tortilla - _________green onions
New york strip
4 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Flour - three

31. 6 entrees included in the high noon feast
Red
Flour - three
The choice method is suggesting between two high end items
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

32. philly comes with How many oz. of meat
6oz.
60 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Red

33. garnishes for potato soup in order
Hot - Slightly pink center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
All food must be stored 6 inches above ground level.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

34. recommended steak for lean firm bold meaty flavor
Warm Center - Red throughout
6oz.
Top sirloin
Cool center - red interior

35. Blood Rare
9oz.-11oz. lobster - 1 1/2oz. butter
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Red through - very cool center
Quat sanitizer bucket

36. Medium well
Hot - Slightly pink center
Hot - fully cooked throughout
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
9oz.-11oz. lobster - 1 1/2oz. butter

37. 6 entrees included in the high noon feast
6oz.
Cheddar
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

38. When is it against the law to serve alcohol?
Cool center - red interior
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
When a guest is underage - when a guest is visibly intoxicated
Red through - very cool center

39. What is the maximum plates a server is allowed to carry?
6oz.
New york strip
9oz.-11oz. lobster - 1 1/2oz. butter
Maximum of 3 plates

40. fire grilled prawns comes with How many shrimp?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
.50
Red
Eight

41. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Seasoned - seared - and slow roasted
.50
Arrowhead and Pierre

42. Medium rare
Warm Center - Red throughout
The suggestive nod is nodding your head up and down while suggesting an item
Warm - Pink Center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

43. filet mignon
Hot - fully cooked throughout
45 minutes
Flour - three
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

44. recommended steak for lean - naturally tender
Maximum of 3 plates
Ribeye
Filet mignon
Orange juice - cranberry - pineapple - grapefruit - tomato

45. When serving alcohol you must ID any person who...
Looks under the age of 30
A way to monitor guest behavior in order to withhold responsible alcohol services.
Cooked to order - black on outside
9oz.-11oz. lobster - 1 1/2oz. butter

46. top sirloin
The choice method is suggesting between two high end items
Cheddar
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Maximum of 3 plates

47. 3 seafood items for steak/seafood roundups
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
4 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

48. when food is dropped server should check back in __________ and ___________after the first check up
2 bites
Above 140 degrees
18 to 24 months
One minute - and four minutes

49. chicken and filet cobb come with How many oz. of meat?
6oz.
Filet mignon
Maximum of 3 plates
As soon as possible - 2 minutes at most

50. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Cooked to order - black on outside
Ribeye
It is longer than shoulder length