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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. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
7oz. - 3oz. of mushrooms
6oz.
Seasoned - seared - and slow roasted
Filet mignon

2. How many shrimp are on the crispy shrimp entree - and How many sides are included
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9 shrimp with one sidekick
Hot - fully cooked throughout
12-16oz.

3. How is our signature prime rib prepared?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Seasoned - seared - and slow roasted
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

4. #1 priority in the restaurant?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Re-fires and Remakes.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
F -Feel - L -Look - A -Ask - G -Give back

5. What is the target turn time for lunch tables
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
45 minutes
Above 140 degrees

6. What is the traffic light system?
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
Looks under the age of 30
A way to monitor guest behavior in order to withhold responsible alcohol services.
Below 40 degrees

7. At what temperature should cold food be kept?
Warm - Pink Center
Ribeye
Below 40 degrees
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

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

9. five steps of dinner guest service pace
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Ribeye
9oz.-11oz. lobster - 1 1/2oz. butter

10. 5 juices we carry
Soda - lemonade - ice or hot tea - coffe and milk
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato
Eight

11. What is the choice method used for up selling
Quat sanitizer bucket
The choice method is suggesting between two high end items
Above 140 degrees
9oz.-11oz. lobster - 1 1/2oz. butter

12. what cheese comes on the bacon burger
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Cheddar
Think drink - dinner menu - outsert

13. non alcoholic beverages
Top sirloin
The choice method is suggesting between two high end items
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

14. Medium rare
HOT FOOD HOT!
One minute - and four minutes
Warm Center - Red throughout
9oz.-11oz. lobster - 1 1/2oz. butter

15. for coffee we serve _______ creamers on a ___________ plate.
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
2 - 6''
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cut from end of prime rib - usually fully cooked -

16. What is the maximum plates a server is allowed to carry?
Jack
2 - 6''
Looks under the age of 30
Maximum of 3 plates

17. Black Angus Cattle are matured from what ages?
Quat sanitizer bucket
Cheddar
The choice method is suggesting between two high end items
18 to 24 months

18. When serving alcohol you must ID any person who...
Cut from end of prime rib - usually fully cooked -
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Looks under the age of 30
A minimum of 21 days

19. recommended steak for lean - naturally tender
When a guest is underage - when a guest is visibly intoxicated
Filet mignon
Penne - 3 cheese Alfredo
A minimum of 21 days

20. steak quesadilla comes with a _________ tortilla - _________green onions
Flour - three
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Eight

21. for coffee we serve _______ creamers on a ___________ plate.
Quat sanitizer bucket
2 - 6''
Orange juice - cranberry - pineapple - grapefruit - tomato
12-16oz.

22. 3 tools for selling
6oz.
20 seconds.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Think drink - dinner menu - outsert

23. charred
4 minutes - 10 minutes
Warm - Pink Center
Cooked to order - black on outside
Above 140 degrees

24. fire grilled chicken come in what size?
Think drink - dinner menu - outsert
2 - 6oz. chicken breast
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
One minute - and four minutes

25. When is it against the law to serve alcohol?
1) prepare yourself 2) prepare your area 3) prepare your information
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
18 to 24 months
When a guest is underage - when a guest is visibly intoxicated

26. describe the filet mignon sandwich
Quat sanitizer bucket
2 - 6''
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
4 minutes

27. fire grilled chicken come in what size?
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Flour - three
2 - 6oz. chicken breast

28. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Cooked to order - black on outside
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

29. Rare
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
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
Cool center - red interior
Seasoned - seared - and slow roasted

30. what kind of steak do we serve?
1) prepare yourself 2) prepare your area 3) prepare your information
$2.09
Eight
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

31. recommended steak for lean firm bold meaty flavor
2 - 6oz. chicken breast
Top sirloin
Soda - lemonade - ice or hot tea - coffe and milk
New york strip

32. List three steps in monitoring alcohol service using the 'traffic light system'
Seasoned - seared - and slow roasted
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Hot - Slightly pink center
Think drink - dinner menu - outsert

33. non alcoholic beverages
Above 140 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
Cheddar

34. prime trio come with what size lobster tail and How many prawns
Think drink - dinner menu - outsert
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Warm - Pink Center
Looks under the age of 30

35. chicken and filet cobb come with How many oz. of meat?
6oz.
The choice method is suggesting between two high end items
Flour - three
Below 40 degrees

36. steak quesadilla comes with a _________ tortilla - _________green onions
Filet mignon
Ribeye
Hand - OPEN FLAME
Flour - three

37. three cheese garlic bread comes with How many oz. of meat
A way to monitor guest behavior in order to withhold responsible alcohol services.
Maximum of 3 plates
6oz.
It is longer than shoulder length

38. 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
Above 140 degrees
Ribeye
Eight

39. At minimum - how far can food be stored close to the ground?
60 minutes
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
All food must be stored 6 inches above ground level.

40. Black Angus Cattle are matured from what ages?
New york strip
18 to 24 months
9oz.-11oz. lobster - 1 1/2oz. butter
45 minutes

41. two types of mineral waters we sell
Red through - very cool center
12-16oz.
Arrowhead and Pierre
F -Feel - L -Look - A -Ask - G -Give back

42. what kind of past is served with the baked chicken pasta - with what kind of sauce
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Penne - 3 cheese Alfredo
Ribeye
2 - 6''

43. your hair must be restrained when?
A minimum of 21 days
Looks under the age of 30
It is longer than shoulder length
20 seconds.

44. 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
One minute - and four minutes
Warm - Pink Center
Seasoned - seared - and slow roasted

45. 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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Red
Cool center - red interior

46. top sirloin
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
As soon as possible - 2 minutes at most
Jack

47. how much extra to add hot fudge to an ice cream dessert?
F -Feel - L -Look - A -Ask - G -Give back
HOT FOOD HOT!
.50
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

48. large lobster tail entree comes in what sizes? and how much melted butter
Jack
Filet mignon
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
9oz.-11oz. lobster - 1 1/2oz. butter

49. Blood Rare
2 - 6oz. chicken breast
6oz.
Cut from end of prime rib - usually fully cooked -
Red through - very cool center

50. What is the expeditors #1 priority?
Hand - OPEN FLAME
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
.50
HOT FOOD HOT!