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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. two types of mineral waters we sell
Arrowhead and Pierre
As soon as possible - 2 minutes at most
Top sirloin
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

2. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
$2.09
60 minutes
Jack

3. At what temperature should cold food be kept?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
60 minutes
Below 40 degrees
Cheddar

4. How many shrimp are on the crispy shrimp entree - and How many sides are included
As soon as possible - 2 minutes at most
When a guest is underage - when a guest is visibly intoxicated
Arrowhead and Pierre
9 shrimp with one sidekick

5. When serving alcohol you must ID any person who...
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Looks under the age of 30
New york strip
Quat sanitizer bucket

6. What is the choice method used for up selling
The choice method is suggesting between two high end items
F -Feel - L -Look - A -Ask - G -Give back
Warm Center - Red throughout
Arrowhead and Pierre

7. all of our beef is aged at....
Jack
$2.09
Red
A minimum of 21 days

8. chicken avocado come with How many oz. of meat
Cooked to order - black on outside
Red through - very cool center
One minute - and four minutes
6oz.

9. How is hot tea prepared?
HOT FOOD HOT!
Re-fires and Remakes.
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
9oz.-11oz. lobster - 1 1/2oz. butter

10. All steak are __________ cut daily by our chefs and grilled over _____________
Penne - 3 cheese Alfredo
6oz.
Hand - OPEN FLAME
Jack

11. high noon feast includes the beverages choices of...?
Below 40 degrees
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
F -Feel - L -Look - A -Ask - G -Give back
Soda - lemonade - ice or hot tea - coffe and milk

12. three cheese garlic bread comes with How many oz. of meat
60 minutes
Looks under the age of 30
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.

13. target dinner turn times
60 minutes
6oz.
2 - 6''
Hot - Slightly pink center

14. Well
Eight
20 seconds.
Cool center - red interior
Hot - fully cooked throughout

15. Well
Red through - very cool center
HOT FOOD HOT!
4 minutes
Hot - fully cooked throughout

16. broken glass is thrown in what color bucket?
Red
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Top sirloin

17. 3 steps to guest ready preparation
Re-fires and Remakes.
1) prepare yourself 2) prepare your area 3) prepare your information
60 minutes
2 - 6oz. chicken breast

18. All steak are __________ cut daily by our chefs and grilled over _____________
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
HOT FOOD HOT!
Hand - OPEN FLAME
9oz.-11oz. lobster - 1 1/2oz. butter

19. How is our signature prime rib prepared?
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Hand - OPEN FLAME
Seasoned - seared - and slow roasted

20. guest should be greeted
Quat sanitizer bucket
As soon as possible - 2 minutes at most
Flour - three
Ribeye

21. guest should be greeted
As soon as possible - 2 minutes at most
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 bites
Seasoned - seared - and slow roasted

22. what kind of past is served with the baked chicken pasta - with what kind of sauce
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Penne - 3 cheese Alfredo
A way to monitor guest behavior in order to withhold responsible alcohol services.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

23. 5 main busser duties
Flour - three
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Soda - lemonade - ice or hot tea - coffe and milk

24. #1 priority in the restaurant?
Above 140 degrees
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Re-fires and Remakes.
.50

25. you should do an entree check back within _________
New york strip
6oz.
2 bites
6oz.

26. end cut
Cut from end of prime rib - usually fully cooked -
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Ribeye
4 minutes - 10 minutes

27. 3 seafood items for steak/seafood roundups
2 bites
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Top sirloin
4 minutes

28. garnishes for potato soup in order
2 - 6oz. chicken breast
Filet mignon
Warm - Pink Center
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

29. two types of mineral waters we sell
.50
Soda - lemonade - ice or hot tea - coffe and milk
Arrowhead and Pierre
As soon as possible - 2 minutes at most

30. soups and salads should be prepared within __________
Hot - Slightly pink center
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
4 minutes
Top sirloin

31. 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
20 seconds.
A minimum of 21 days
Red through - very cool center

32. what cheese comes on the bacon burger
All food must be stored 6 inches above ground level.
Cheddar
$2.09
Warm Center - Red throughout

33. At minimum - how far can food be stored close to the ground?
Hot - fully cooked throughout
As soon as possible - 2 minutes at most
$2.09
All food must be stored 6 inches above ground level.

34. what are a few thing to prevent cross contaminating food?
4 minutes - 10 minutes
12-16oz.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

35. non alcoholic beverages
Top sirloin
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
One minute - and four minutes
7oz. - 3oz. of mushrooms

36. broken glass is thrown in what color bucket?
Soda - lemonade - ice or hot tea - coffe and milk
4 minutes - 10 minutes
Red
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

37. five steps of dinner guest service pace
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Ribeye
Warm - Pink Center

38. What is the suggestive nod method for up selling
Jack
The suggestive nod is nodding your head up and down while suggesting an item
60 minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.

39. Blood Rare
Think drink - dinner menu - outsert
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Red through - very cool center

40. charred
Red
Cooked to order - black on outside
2 bites
9 shrimp with one sidekick

41. At what temperature should hot food be kept?
Eight
Above 140 degrees
Cool center - red interior
1) prepare yourself 2) prepare your area 3) prepare your information

42. Medium
The choice method is suggesting between two high end items
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm - Pink Center
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

43. 2 sizes of the ribeye
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
12-16oz.
Quat sanitizer bucket
It is longer than shoulder length

44. your hair must be restrained when?
Cut from end of prime rib - usually fully cooked -
$2.09
Seasoned - seared - and slow roasted
It is longer than shoulder length

45. #1 priority in the restaurant?
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.
2 - 6''
Re-fires and Remakes.

46. When is it against the law to serve alcohol?
2 - 6''
When a guest is underage - when a guest is visibly intoxicated
Penne - 3 cheese Alfredo
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

47. What is the choice method used for up selling
2 - 6''
Penne - 3 cheese Alfredo
The choice method is suggesting between two high end items
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

48. What is the target turn time for lunch tables
Filet mignon
20 seconds.
45 minutes
A way to monitor guest behavior in order to withhold responsible alcohol services.

49. prime trio come with what size lobster tail and How many prawns
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

50. 6 entrees included in the high noon feast
Filet mignon
Flour - three
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Looks under the age of 30