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. How many shrimp are on the crispy shrimp entree - and How many sides are included
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
9 shrimp with one sidekick
2 - 6oz. chicken breast

2. steak quesadilla comes with a _________ tortilla - _________green onions
Seasoned - seared - and slow roasted
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
When a guest is underage - when a guest is visibly intoxicated
Flour - three

3. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
9 shrimp with one sidekick
Filet mignon
Ribeye

4. charred
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
12-16oz.
Looks under the age of 30
Cooked to order - black on outside

5. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
6oz.
Eight

6. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
As soon as possible - 2 minutes at most
Re-fires and Remakes.
4 minutes

7. How is hot tea prepared?
9 shrimp with one sidekick
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
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
6oz.

8. recommended steak for lean - naturally tender
Top sirloin
Filet mignon
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
1) prepare yourself 2) prepare your area 3) prepare your information

9. recommended steak for flavor/ well marbled
Ribeye
Jack
Above 140 degrees
2 bites

10. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
One minute - and four minutes
The suggestive nod is nodding your head up and down while suggesting an item
A way to monitor guest behavior in order to withhold responsible alcohol services.
7oz. - 3oz. of mushrooms

11. Medium rare
Hot - fully cooked throughout
18 to 24 months
Warm Center - Red throughout
2 - 6''

12. Rare
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
Cool center - red interior
Looks under the age of 30

13. five steps of dinner guest service pace
Re-fires and Remakes.
The choice method is suggesting between two high end items
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

14. top sirloin
Re-fires and Remakes.
Flour - three
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Orange juice - cranberry - pineapple - grapefruit - tomato

15. All towels should be kept in?
Cooked to order - black on outside
9 shrimp with one sidekick
Quat sanitizer bucket
F -Feel - L -Look - A -Ask - G -Give back

16. recommended steak for lean firm bold meaty flavor
Top sirloin
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
6oz.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

17. Medium
Warm - Pink Center
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Arrowhead and Pierre
6oz.

18. 5 juices we carry
9oz.-11oz. lobster - 1 1/2oz. butter
Top sirloin
Hand - OPEN FLAME
Orange juice - cranberry - pineapple - grapefruit - tomato

19. All steak are __________ cut daily by our chefs and grilled over _____________
Re-fires and Remakes.
Hand - OPEN FLAME
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Below 40 degrees

20. for coffee we serve _______ creamers on a ___________ plate.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 - 6''
18 to 24 months
Cool center - red interior

21. guest should be greeted
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
As soon as possible - 2 minutes at most
Red

22. how much extra to add hot fudge to an ice cream dessert?
.50
45 minutes
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

23. fire grilled chicken come in what size?
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
.50
2 - 6oz. chicken breast
6oz.

24. When is it against the law to serve alcohol?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
12-16oz.
When a guest is underage - when a guest is visibly intoxicated
One minute - and four minutes

25. new york strip
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
12-16oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 bites

26. three cheese garlic bread comes with How many oz. of meat
Hot - fully cooked throughout
As soon as possible - 2 minutes at most
6oz.
A minimum of 21 days

27. what cheese come on the chicken avocado
Hot - Slightly pink center
60 minutes
Jack
F -Feel - L -Look - A -Ask - G -Give back

28. chicken avocado come with How many oz. of meat
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
6oz.
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.

29. adding a sidekick cost an extra?
Ribeye
Jack
$2.09
Maximum of 3 plates

30. 3 seafood items for steak/seafood roundups
18 to 24 months
As soon as possible - 2 minutes at most
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Maximum of 3 plates

31. two types of mineral waters we sell
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
20 seconds.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Arrowhead and Pierre

32. Medium rare
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Red
Hand - OPEN FLAME
Warm Center - Red throughout

33. 3 tools for selling
Think drink - dinner menu - outsert
Cooked to order - black on outside
Eight
45 minutes

34. List three steps in monitoring alcohol service using the 'traffic light system'
Top sirloin
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
All food must be stored 6 inches above ground level.
45 minutes

35. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
As soon as possible - 2 minutes at most
All food must be stored 6 inches above ground level.
Think drink - dinner menu - outsert

36. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Think drink - dinner menu - outsert
The suggestive nod is nodding your head up and down while suggesting an item

37. adding a sidekick cost an extra?
6oz.
$2.09
Think drink - dinner menu - outsert
6oz.

38. 2 sizes of the ribeye
18 to 24 months
Cooked to order - black on outside
12-16oz.
45 minutes

39. what are a few thing to prevent cross contaminating food?
45 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Think drink - dinner menu - outsert
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

40. At minimum - how far can food be stored close to the ground?
All food must be stored 6 inches above ground level.
Warm Center - Red throughout
Maximum of 3 plates
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

41. your hair must be restrained when?
2 - 6''
When a guest is underage - when a guest is visibly intoxicated
6oz.
It is longer than shoulder length

42. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Ribeye
4 minutes - 10 minutes
It is longer than shoulder length

43. Blood Rare
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Eight
Red
Red through - very cool center

44. you should do an entree check back within _________
Re-fires and Remakes.
20 seconds.
Looks under the age of 30
2 bites

45. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Penne - 3 cheese Alfredo
As soon as possible - 2 minutes at most
A way to monitor guest behavior in order to withhold responsible alcohol services.

46. prime trio come with what size lobster tail and How many prawns
Cool center - red interior
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
9oz.-11oz. lobster - 1 1/2oz. butter

47. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
Red through - very cool center
6oz.
1) prepare yourself 2) prepare your area 3) prepare your information

48. All towels should be kept in?
Cooked to order - black on outside
$2.09
Quat sanitizer bucket
9oz.-11oz. lobster - 1 1/2oz. butter

49. recommended steak for lean firm bold meaty flavor
Top sirloin
Warm Center - Red throughout
Cut from end of prime rib - usually fully cooked -
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

50. target dinner turn times
60 minutes
Penne - 3 cheese Alfredo
$2.09
Cut from end of prime rib - usually fully cooked -