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. prime trio come with what size lobster tail and How many prawns
1) prepare yourself 2) prepare your area 3) prepare your information
Re-fires and Remakes.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.

2. describe the filet mignon sandwich
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
It is longer than shoulder length
One minute - and four minutes

3. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
4 minutes
20 seconds.
Cool center - red interior

4. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 - 6''
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

5. When serving alcohol you must ID any person who...
6oz.
4 minutes
Looks under the age of 30
2 - 6''

6. Black Angus Cattle are matured from what ages?
18 to 24 months
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
One minute - and four minutes
Filet mignon

7. what cheese comes on the bacon burger
Top sirloin
12-16oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Cheddar

8. five steps of dinner guest service pace
2 - 6oz. chicken breast
F -Feel - L -Look - A -Ask - G -Give back
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Flour - three

9. At minimum - how far can food be stored close to the ground?
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
All food must be stored 6 inches above ground level.
A minimum of 21 days

10. Medium rare
All food must be stored 6 inches above ground level.
Looks under the age of 30
Warm Center - Red throughout
Arrowhead and Pierre

11. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Think drink - dinner menu - outsert
2 - 6oz. chicken breast
Red

12. chicken avocado come with How many oz. of meat
Above 140 degrees
Hot - Slightly pink center
7oz. - 3oz. of mushrooms
6oz.

13. fire grilled chicken come in what size?
2 - 6oz. chicken breast
4 minutes - 10 minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
6oz.

14. What is the choice method used for up selling
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
The choice method is suggesting between two high end items
Orange juice - cranberry - pineapple - grapefruit - tomato

15. What is the target turn time for lunch tables
45 minutes
6oz.
When a guest is underage - when a guest is visibly intoxicated
Cool center - red interior

16. All steak are __________ cut daily by our chefs and grilled over _____________
.50
Hand - OPEN FLAME
One minute - and four minutes
Ribeye

17. fire grilled prawns comes with How many shrimp?
$2.09
Cooked to order - black on outside
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Eight

18. five steps of dinner guest service pace
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Looks under the age of 30
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm - Pink Center

19. 2 sizes of the ribeye
45 minutes
6oz.
Hot - fully cooked throughout
12-16oz.

20. Well
Jack
It is longer than shoulder length
Hot - fully cooked throughout
Red through - very cool center

21. target dinner turn times
Ribeye
60 minutes
Maximum of 3 plates
2 - 6oz. chicken breast

22. At what temperature should cold food be kept?
Top sirloin
Below 40 degrees
HOT FOOD HOT!
12-16oz.

23. end cut
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
2 - 6oz. chicken breast
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Cut from end of prime rib - usually fully cooked -

24. recommended steak for flavor/ well marbled
Ribeye
Quat sanitizer bucket
12-16oz.
Below 40 degrees

25. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
All food must be stored 6 inches above ground level.
Top sirloin
2 - 6''

26. When serving alcohol you must ID any person who...
Looks under the age of 30
Think drink - dinner menu - outsert
2 - 6oz. chicken breast
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

27. two types of mineral waters we sell
The choice method is suggesting between two high end items
2 bites
Arrowhead and Pierre
Cheddar

28. All towels should be kept in?
Quat sanitizer bucket
Hot - fully cooked throughout
Seasoned - seared - and slow roasted
Below 40 degrees

29. non alcoholic beverages
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
18 to 24 months
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Soda - lemonade - ice or hot tea - coffe and milk

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

31. What is the expeditors #1 priority?
Cooked to order - black on outside
HOT FOOD HOT!
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Jack

32. recommended steak for lean - naturally tender
Filet mignon
A minimum of 21 days
The choice method is suggesting between two high end items
HOT FOOD HOT!

33. At minimum - how far can food be stored close to the ground?
Below 40 degrees
4 minutes
20 seconds.
All food must be stored 6 inches above ground level.

34. what kind of past is served with the baked chicken pasta - with what kind of sauce
6oz.
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Penne - 3 cheese Alfredo
As soon as possible - 2 minutes at most

35. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
One minute - and four minutes
HOT FOOD HOT!

36. what cheese come on the chicken avocado
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
One minute - and four minutes
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Jack

37. sampler plater includes...
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Cut from end of prime rib - usually fully cooked -
6oz.

38. Medium
Cool center - red interior
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Warm - Pink Center
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups

39. what cheese come on the chicken avocado
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
The suggestive nod is nodding your head up and down while suggesting an item
Jack
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

40. steak quesadilla comes with a _________ tortilla - _________green onions
Red through - very cool center
4 minutes - 10 minutes
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Flour - three

41. philly comes with How many oz. of meat
Hand - OPEN FLAME
6oz.
45 minutes
6oz.

42. 2 sizes of the ribeye
12-16oz.
Hot - Slightly pink center
Flour - three
Red through - very cool center

43. For checking identification - What is the F.L.A.G. system?
Maximum of 3 plates
F -Feel - L -Look - A -Ask - G -Give back
Cut from end of prime rib - usually fully cooked -
1) prepare yourself 2) prepare your area 3) prepare your information

44. 60 minute dinner pace in 5 steps are?
Cooked to order - black on outside
4 minutes
New york strip
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

45. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
6oz.
7oz. - 3oz. of mushrooms
One minute - and four minutes

46. Black Angus Cattle are matured from what ages?
Cut from end of prime rib - usually fully cooked -
18 to 24 months
9 shrimp with one sidekick
Cooked to order - black on outside

47. what are a few thing to prevent cross contaminating food?
6oz.
Warm - Pink Center
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

48. Medium
Eight
Warm - Pink Center
.50
2 - 6''

49. new york strip
.50
Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

50. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
.50
Soda - lemonade - ice or hot tea - coffe and milk
Hot - fully cooked throughout