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. broken glass is thrown in what color bucket?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cooked to order - black on outside
Below 40 degrees
Red

2. describe the filet mignon sandwich
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
A way to monitor guest behavior in order to withhold responsible alcohol services.
Soda - lemonade - ice or hot tea - coffe and milk
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

3. 3 steps to guest ready preparation
One minute - and four minutes
As soon as possible - 2 minutes at most
60 minutes
1) prepare yourself 2) prepare your area 3) prepare your information

4. 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
60 minutes
Cut from end of prime rib - usually fully cooked -
12-16oz.

5. three cheese garlic bread comes with How many oz. of meat
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
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information

6. all of our beef is aged at....
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
The suggestive nod is nodding your head up and down while suggesting an item
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 minimum of 21 days

7. Rare
Cool center - red interior
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Red
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

8. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Filet mignon
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Orange juice - cranberry - pineapple - grapefruit - tomato

9. sampler plater includes...
.50
2 - 6''
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Filet mignon

10. new york strip
4 minutes
4 minutes - 10 minutes
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

11. 6 entrees included in the high noon feast
Jack
6oz.
4 minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

12. recommended steak for hearty and robust
Warm Center - Red throughout
Hand - OPEN FLAME
Eight
New york strip

13. large lobster tail entree comes in what sizes? and how much melted butter
18 to 24 months
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
9oz.-11oz. lobster - 1 1/2oz. butter
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

14. chicken avocado come with How many oz. of meat
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
The suggestive nod is nodding your head up and down while suggesting an item
6oz.
Flour - three

15. Blood Rare
Red through - very cool center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
2 - 6''
Maximum of 3 plates

16. 3 seafood items for steak/seafood roundups
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hot - Slightly pink center
7oz. - 3oz. of mushrooms
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

17. Medium rare
Warm Center - Red throughout
Soda - lemonade - ice or hot tea - coffe and milk
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

18. 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
Orange juice - cranberry - pineapple - grapefruit - tomato
Top sirloin
4 minutes - 10 minutes

19. recommended steak for flavor/ well marbled
7oz. - 3oz. of mushrooms
Ribeye
60 minutes
6oz.

20. chicken avocado come with How many oz. of meat
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
Filet mignon

21. Black Angus Cattle are matured from what ages?
Cut from end of prime rib - usually fully cooked -
6oz.
18 to 24 months
Re-fires and Remakes.

22. All steak are __________ cut daily by our chefs and grilled over _____________
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
HOT FOOD HOT!
Hand - OPEN FLAME

23. What is the suggestive nod method for up selling
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
The suggestive nod is nodding your head up and down while suggesting an item
The choice method is suggesting between two high end items
9 shrimp with one sidekick

24. high noon feast includes the beverages choices of...?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Soda - lemonade - ice or hot tea - coffe and milk
The choice method is suggesting between two high end items
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

25. how much extra to add hot fudge to an ice cream dessert?
.50
Hot - fully cooked throughout
Above 140 degrees
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

26. fire grilled chicken come in what size?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 - 6oz. chicken breast
Hand - OPEN FLAME
45 minutes

27. filet mignon
2 bites
Filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
HOT FOOD HOT!

28. What is the traffic light system?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Soda - lemonade - ice or hot tea - coffe and milk
A way to monitor guest behavior in order to withhold responsible alcohol services.
Re-fires and Remakes.

29. What is the target turn time for lunch tables
9 shrimp with one sidekick
45 minutes
Hand - OPEN FLAME
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

30. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
2 - 6''
2 - 6oz. chicken breast
Ribeye

31. recommended steak for hearty and robust
As soon as possible - 2 minutes at most
6oz.
New york strip
Re-fires and Remakes.

32. guest should be greeted
Cooked to order - black on outside
As soon as possible - 2 minutes at most
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

33. build s garden salad in order
Jack
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
4 minutes - 10 minutes

34. Well
Hot - fully cooked throughout
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Eight
Quat sanitizer bucket

35. recommended steak for lean - naturally tender
9oz.-11oz. lobster - 1 1/2oz. butter
6oz.
Cooked to order - black on outside
Filet mignon

36. Medium well
Re-fires and Remakes.
Orange juice - cranberry - pineapple - grapefruit - tomato
4 minutes - 10 minutes
Hot - Slightly pink center

37. target dinner turn times
6oz.
2 bites
60 minutes
Maximum of 3 plates

38. chicken and filet cobb come with How many oz. of meat?
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
A minimum of 21 days
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

39. Well
Hot - fully cooked throughout
Filet mignon
Cut from end of prime rib - usually fully cooked -
Warm Center - Red throughout

40. 3 tools for selling
F -Feel - L -Look - A -Ask - G -Give back
Orange juice - cranberry - pineapple - grapefruit - tomato
Think drink - dinner menu - outsert
A way to monitor guest behavior in order to withhold responsible alcohol services.

41. recommended steak for lean firm bold meaty flavor
4 minutes
Top sirloin
.50
6oz.

42. What is the maximum plates a server is allowed to carry?
9oz.-11oz. lobster - 1 1/2oz. butter
7oz. - 3oz. of mushrooms
Maximum of 3 plates
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

43. What is the choice method used for up selling
The choice method is suggesting between two high end items
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Soda - lemonade - ice or hot tea - coffe and milk

44. How long should you wash your hands for?
20 seconds.
Cool center - red interior
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 -

45. 5 juices we carry
Warm Center - Red throughout
Orange juice - cranberry - pineapple - grapefruit - tomato
Filet mignon
18 to 24 months

46. #1 priority in the restaurant?
Above 140 degrees
Re-fires and Remakes.
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 bites

47. guest should be greeted
18 to 24 months
As soon as possible - 2 minutes at most
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

48. 60 minute dinner pace in 5 steps are?
It is longer than shoulder length
Hot - Slightly pink center
Hand - OPEN FLAME
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

49. Medium
Quat sanitizer bucket
Warm - Pink Center
45 minutes
9oz.-11oz. lobster - 1 1/2oz. butter

50. what are a few thing to prevent cross contaminating food?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Eight
Soda - lemonade - ice or hot tea - coffe and milk
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz