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. recommended steak for lean firm bold meaty flavor
Jack
2 - 6oz. chicken breast
Looks under the age of 30
Top sirloin

2. fire grilled chicken come in what size?
Hand - OPEN FLAME
Flour - three
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
2 - 6oz. chicken breast

3. end cut
Cut from end of prime rib - usually fully cooked -
Penne - 3 cheese Alfredo
45 minutes
When a guest is underage - when a guest is visibly intoxicated

4. #1 priority in the restaurant?
6oz.
Re-fires and Remakes.
Hot - fully cooked throughout
6oz.

5. 5 juices we carry
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
When a guest is underage - when a guest is visibly intoxicated
Orange juice - cranberry - pineapple - grapefruit - tomato

6. high noon feast includes the beverages choices of...?
Red through - very cool center
It is longer than shoulder length
Soda - lemonade - ice or hot tea - coffe and milk
Filet mignon

7. Well
Hot - fully cooked throughout
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 - 6oz. chicken breast

8. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Soda - lemonade - ice or hot tea - coffe and milk
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Penne - 3 cheese Alfredo

9. three cheese garlic bread comes with How many oz. of meat
2 - 6oz. chicken breast
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
12-16oz.
6oz.

10. Medium
Soda - lemonade - ice or hot tea - coffe and milk
Warm - Pink Center
All food must be stored 6 inches above ground level.
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

11. target dinner turn times
4 minutes
6oz.
60 minutes
Cool center - red interior

12. What is the traffic light system?
1) prepare yourself 2) prepare your area 3) prepare your information
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - Slightly pink center

13. fire grilled chicken come in what size?
9oz.-11oz. lobster - 1 1/2oz. butter
New york strip
2 - 6oz. chicken breast
6oz.

14. 3 steps to guest ready preparation
Hot - Slightly pink center
Warm Center - Red throughout
Re-fires and Remakes.
1) prepare yourself 2) prepare your area 3) prepare your information

15. recommended steak for hearty and robust
Eight
1) prepare yourself 2) prepare your area 3) prepare your information
Arrowhead and Pierre
New york strip

16. What is the target turn time for lunch tables
All food must be stored 6 inches above ground level.
Hand - OPEN FLAME
45 minutes
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

17. broken glass is thrown in what color bucket?
Ribeye
Red
Cut from end of prime rib - usually fully cooked -
Warm Center - Red throughout

18. what cheese come on the chicken avocado
Cheddar
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
$2.09
Jack

19. Black Angus Cattle are matured from what ages?
2 - 6''
New york strip
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
18 to 24 months

20. 5 juices we carry
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cooked to order - black on outside
Cheddar
Orange juice - cranberry - pineapple - grapefruit - tomato

21. At what temperature should hot food be kept?
9 shrimp with one sidekick
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Above 140 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

22. 5 main busser duties
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Red
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
6oz.

23. target dinner turn times
Filet mignon
60 minutes
Red through - very cool center
Cool center - red interior

24. top sirloin
Above 140 degrees
Cheddar
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

25. Medium rare
6oz.
One minute - and four minutes
Warm Center - Red throughout
7oz. - 3oz. of mushrooms

26. Medium rare
Warm Center - Red throughout
As soon as possible - 2 minutes at most
Re-fires and Remakes.
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

27. recommended steak for flavor/ well marbled
.50
The choice method is suggesting between two high end items
Ribeye
Cool center - red interior

28. What is the expeditors #1 priority?
HOT FOOD HOT!
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
60 minutes
$2.09

29. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
.50
6oz.
12-16oz.

30. charred
Cut from end of prime rib - usually fully cooked -
9 shrimp with one sidekick
A minimum of 21 days
Cooked to order - black on outside

31. what cheese comes on the bacon burger
45 minutes
2 - 6oz. chicken breast
Cool center - red interior
Cheddar

32. five steps of dinner guest service pace
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
.50

33. what cheese come on the chicken avocado
Soda - lemonade - ice or hot tea - coffe and milk
Jack
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Cut from end of prime rib - usually fully cooked -

34. build s garden salad in order
Re-fires and Remakes.
18 to 24 months
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
6oz.

35. you should do an entree check back within _________
2 bites
New york strip
One minute - and four minutes
Above 140 degrees

36. what are a few thing to prevent cross contaminating food?
12-16oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cheddar
It is longer than shoulder length

37. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
As soon as possible - 2 minutes at most
Below 40 degrees
Warm Center - Red throughout

38. All towels should be kept in?
.50
Quat sanitizer bucket
As soon as possible - 2 minutes at most
When a guest is underage - when a guest is visibly intoxicated

39. broken glass is thrown in what color bucket?
$2.09
Quat sanitizer bucket
Red
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

40. For checking identification - What is the F.L.A.G. system?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
F -Feel - L -Look - A -Ask - G -Give back
The suggestive nod is nodding your head up and down while suggesting an item
12-16oz.

41. 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
Penne - 3 cheese Alfredo
Red
Looks under the age of 30

42. large lobster tail entree comes in what sizes? and how much melted butter
The choice method is suggesting between two high end items
9oz.-11oz. lobster - 1 1/2oz. butter
4 minutes
18 to 24 months

43. philly comes with How many oz. of meat
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
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.

44. your hair must be restrained when?
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
It is longer than shoulder length
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

45. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
A minimum of 21 days
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Jack

46. when food is dropped server should check back in __________ and ___________after the first check up
Cooked to order - black on outside
Arrowhead and Pierre
Ribeye
One minute - and four minutes

47. beverage and bread should be delivered within ___________ appetizers delivered within __________
2 - 6oz. chicken breast
Below 40 degrees
Filet mignon
4 minutes - 10 minutes

48. filet mignon
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
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Filet mignon

49. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Cheddar
Eight
Seasoned - seared - and slow roasted

50. describe the filet mignon sandwich
All food must be stored 6 inches above ground level.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
60 minutes
4 minutes - 10 minutes