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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
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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. 3 seafood items for steak/seafood roundups
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
18 to 24 months
6oz.

2. two types of mineral waters we sell
6oz.
Arrowhead and Pierre
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

3. 2 sizes of the ribeye
60 minutes
Red through - very cool center
Eight
12-16oz.

4. adding a sidekick cost an extra?
2 - 6oz. chicken breast
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
$2.09

5. chicken and filet cobb come with How many oz. of meat?
.50
Eight
6oz.
Think drink - dinner menu - outsert

6. What is the choice method used for up selling
The choice method is suggesting between two high end items
Flour - three
HOT FOOD HOT!
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

7. Black Angus Cattle are matured from what ages?
HOT FOOD HOT!
4 minutes
Above 140 degrees
18 to 24 months

8. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
Re-fires and Remakes.
.50
7oz. - 3oz. of mushrooms

9. When serving alcohol you must ID any person who...
6oz.
7oz. - 3oz. of mushrooms
Looks under the age of 30
The choice method is suggesting between two high end items

10. how much extra to add hot fudge to an ice cream dessert?
4 minutes
.50
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

11. #1 priority in the restaurant?
Re-fires and Remakes.
It is longer than shoulder length
Hot - Slightly pink center
Cooked to order - black on outside

12. soups and salads should be prepared within __________
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
As soon as possible - 2 minutes at most
HOT FOOD HOT!
4 minutes

13. what are a few thing to prevent cross contaminating food?
Top sirloin
6oz.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

14. For checking identification - What is the F.L.A.G. system?
Ribeye
Jack
F -Feel - L -Look - A -Ask - G -Give back
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

15. Ribeye
Cheddar
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Seasoned - seared - and slow roasted
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

16. filet mignon
A minimum of 21 days
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Flour - three
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

17. Black Angus Cattle are matured from what ages?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
$2.09
18 to 24 months

18. List three steps in monitoring alcohol service using the 'traffic light system'
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Cooked to order - black on outside
12-16oz.
4 minutes

19. Well
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hot - fully cooked throughout
45 minutes
6oz.

20. you should do an entree check back within _________
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 bites
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Top sirloin

21. top sirloin
Think drink - dinner menu - outsert
Hot - Slightly pink center
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

22. soups and salads should be prepared within __________
6oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
4 minutes
Think drink - dinner menu - outsert

23. new york strip
4 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
It is longer than shoulder length
Cheddar

24. Medium
Cut from end of prime rib - usually fully cooked -
One minute - and four minutes
Filet mignon
Warm - Pink Center

25. How long should you wash your hands for?
Maximum of 3 plates
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Ribeye
20 seconds.

26. Rare
4 minutes
Cool center - red interior
2 - 6oz. chicken breast
It is longer than shoulder length

27. your hair must be restrained when?
Cooked to order - black on outside
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
A minimum of 21 days
It is longer than shoulder length

28. Rare
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Warm - Pink Center
6oz.
Cool center - red interior

29. high noon feast includes the beverages choices of...?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Above 140 degrees
Soda - lemonade - ice or hot tea - coffe and milk
6oz.

30. 60 minute dinner pace in 5 steps are?
Red
New york strip
.50
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

31. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
Jack
6oz.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

32. when food is dropped server should check back in __________ and ___________after the first check up
2 - 6oz. chicken breast
One minute - and four 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
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. 3 steps to guest ready preparation
1) prepare yourself 2) prepare your area 3) prepare your information
4 minutes
Ribeye
Red

34. garnishes for potato soup in order
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
2 bites
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Hot - Slightly pink center

35. top sirloin
Cooked to order - black on outside
Cut from end of prime rib - usually fully cooked -
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
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

36. philly comes with How many oz. of meat
6oz.
Penne - 3 cheese Alfredo
.50
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

37. recommended steak for lean - naturally tender
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
20 seconds.
A way to monitor guest behavior in order to withhold responsible alcohol services.

38. What is the traffic light system?
Warm - Pink Center
A way to monitor guest behavior in order to withhold responsible alcohol services.
9oz.-11oz. lobster - 1 1/2oz. butter
4 minutes

39. recommended steak for hearty and robust
HOT FOOD HOT!
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
New york strip
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

40. three cheese garlic bread comes with How many oz. of meat
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Eight
6oz.
$2.09

41. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
2 - 6''
Red through - very cool center
Seasoned - seared - and slow roasted

42. chicken avocado come with How many oz. of meat
6oz.
Filet mignon
A way to monitor guest behavior in order to withhold responsible alcohol services.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

43. At what temperature should hot food be kept?
Above 140 degrees
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Hot - Slightly pink center
6oz.

44. 5 main busser duties
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

45. All towels should be kept in?
6oz.
Red
Quat sanitizer bucket
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

46. target dinner turn times
Soda - lemonade - ice or hot tea - coffe and milk
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
60 minutes
A minimum of 21 days

47. what kind of steak do we serve?
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Ribeye
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
45 minutes

48. target dinner turn times
Ribeye
Flour - three
Hot - fully cooked throughout
60 minutes

49. 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
F -Feel - L -Look - A -Ask - G -Give back
Looks under the age of 30

50. Medium rare
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Warm Center - Red throughout
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
18 to 24 months

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Restaurant General Training

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