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. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
As soon as possible - 2 minutes at most
The suggestive nod is nodding your head up and down while suggesting an item
When a guest is underage - when a guest is visibly intoxicated

2. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Looks under the age of 30
Re-fires and Remakes.
.50

3. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
60 minutes
All food must be stored 6 inches above ground level.
20 seconds.

4. fire grilled chicken come in what size?
2 - 6oz. chicken breast
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cooked to order - black on outside
7oz. - 3oz. of mushrooms

5. At minimum - how far can food be stored close to the ground?
A minimum of 21 days
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
All food must be stored 6 inches above ground level.
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

6. charred
Cooked to order - black on outside
2 - 6''
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

7. 3 tools for selling
18 to 24 months
Think drink - dinner menu - outsert
The choice method is suggesting between two high end items
The suggestive nod is nodding your head up and down while suggesting an item

8. recommended steak for flavor/ well marbled
Re-fires and Remakes.
HOT FOOD HOT!
Ribeye
9oz.-11oz. lobster - 1 1/2oz. butter

9. filet mignon
2 - 6''
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Quat sanitizer bucket

10. you should do an entree check back within _________
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
All food must be stored 6 inches above ground level.
Jack
2 bites

11. sampler plater includes...
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
2 - 6oz. chicken breast
Hot - Slightly pink center

12. what cheese come on the chicken avocado
As soon as possible - 2 minutes at most
Jack
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

13. fire grilled chicken come in what size?
Warm Center - Red throughout
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
HOT FOOD HOT!
2 - 6oz. chicken breast

14. Medium rare
4 minutes - 10 minutes
4 minutes - 10 minutes
Looks under the age of 30
Warm Center - Red throughout

15. chicken avocado come with How many oz. of meat
6oz.
4 minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Hot - fully cooked throughout

16. recommended steak for lean firm bold meaty flavor
Top sirloin
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
20 seconds.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

17. target dinner turn times
7oz. - 3oz. of mushrooms
All food must be stored 6 inches above ground level.
60 minutes
When a guest is underage - when a guest is visibly intoxicated

18. 3 steps to guest ready preparation
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
1) prepare yourself 2) prepare your area 3) prepare your information
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Jack

19. for coffee we serve _______ creamers on a ___________ plate.
Cooked to order - black on outside
2 - 6''
6oz.
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

20. what cheese come on the chicken avocado
9 shrimp with one sidekick
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Jack
Orange juice - cranberry - pineapple - grapefruit - tomato

21. filet mignon
6oz.
6oz.
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

22. How long should you wash your hands for?
20 seconds.
Hand - OPEN FLAME
It is longer than shoulder length
12-16oz.

23. What is the choice method used for up selling
Cooked to order - black on outside
New york strip
Think drink - dinner menu - outsert
The choice method is suggesting between two high end items

24. How is our signature prime rib prepared?
2 - 6''
Seasoned - seared - and slow roasted
6oz.
Jack

25. large lobster tail entree comes in what sizes? and how much melted butter
Top sirloin
9oz.-11oz. lobster - 1 1/2oz. butter
Cheddar
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

26. high noon feast includes the beverages choices of...?
Orange juice - cranberry - pineapple - grapefruit - tomato
Hot - fully cooked throughout
Soda - lemonade - ice or hot tea - coffe and milk
12-16oz.

27. How many shrimp are on the crispy shrimp entree - and How many sides are included
9 shrimp with one sidekick
9oz.-11oz. lobster - 1 1/2oz. butter
A minimum of 21 days
As soon as possible - 2 minutes at most

28. 3 steps to guest ready preparation
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
1) prepare yourself 2) prepare your area 3) prepare your information
$2.09
6oz.

29. beverage and bread should be delivered within ___________ appetizers delivered within __________
The suggestive nod is nodding your head up and down while suggesting an item
4 minutes - 10 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cheddar

30. guest should be greeted
New york strip
As soon as possible - 2 minutes at most
Warm - Pink Center
20 seconds.

31. steak quesadilla comes with a _________ tortilla - _________green onions
$2.09
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Flour - three
7oz. - 3oz. of mushrooms

32. When is it against the law to serve alcohol?
$2.09
Red through - very cool center
When a guest is underage - when a guest is visibly intoxicated
Seasoned - seared - and slow roasted

33. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
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
One minute - and four minutes
Eight

34. At what temperature should cold food be kept?
Below 40 degrees
The suggestive nod is nodding your head up and down while suggesting an item
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
6oz.

35. when food is dropped server should check back in __________ and ___________after the first check up
The suggestive nod is nodding your head up and down while suggesting an item
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
One minute - and four minutes
Red through - very cool center

36. #1 priority in the restaurant?
Re-fires and Remakes.
$2.09
Top sirloin
Seasoned - seared - and slow roasted

37. soups and salads should be prepared within __________
4 minutes
6oz.
Soda - lemonade - ice or hot tea - coffe and milk
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

38. All towels should be kept in?
Hand - OPEN FLAME
$2.09
When a guest is underage - when a guest is visibly intoxicated
Quat sanitizer bucket

39. end cut
Cut from end of prime rib - usually fully cooked -
Hand - OPEN FLAME
Penne - 3 cheese Alfredo
60 minutes

40. fire grilled prawns comes with How many shrimp?
Think drink - dinner menu - outsert
F -Feel - L -Look - A -Ask - G -Give back
Eight
Maximum of 3 plates

41. What is the suggestive nod method for up selling
.50
Penne - 3 cheese Alfredo
Soda - lemonade - ice or hot tea - coffe and milk
The suggestive nod is nodding your head up and down while suggesting an item

42. all of our beef is aged at....
A minimum of 21 days
60 minutes
2 - 6''
All food must be stored 6 inches above ground level.

43. Ribeye
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Think drink - dinner menu - outsert
Re-fires and Remakes.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

44. Blood Rare
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Jack
Red through - very cool center
$2.09

45. three cheese garlic bread comes with How many oz. of meat
6oz.
9oz.-11oz. lobster - 1 1/2oz. butter
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

46. what kind of past is served with the baked chicken pasta - with what kind of sauce
Penne - 3 cheese Alfredo
Warm - Pink Center
1) prepare yourself 2) prepare your area 3) prepare your information
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

47. recommended steak for lean - naturally tender
Below 40 degrees
Filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
.50

48. Well
20 seconds.
Soda - lemonade - ice or hot tea - coffe and milk
Hot - fully cooked throughout
Above 140 degrees

49. beverage and bread should be delivered within ___________ appetizers delivered within __________
Arrowhead and Pierre
4 minutes - 10 minutes
.50
F -Feel - L -Look - A -Ask - G -Give back

50. top sirloin
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
As soon as possible - 2 minutes at most
New york strip
$2.09