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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. for coffee we serve _______ creamers on a ___________ plate.
2 bites
2 - 6''
Cooked to order - black on outside
Below 40 degrees

2. What is the traffic light system?
The choice method is suggesting between two high end items
A way to monitor guest behavior in order to withhold responsible alcohol services.
HOT FOOD HOT!
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

3. Rare
12-16oz.
Cool center - red interior
Looks under the age of 30
Jack

4. high noon feast includes the beverages choices of...?
60 minutes
Soda - lemonade - ice or hot tea - coffe and milk
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
One minute - and four minutes

5. chicken and filet cobb come with How many oz. of meat?
All food must be stored 6 inches above ground level.
When a guest is underage - when a guest is visibly intoxicated
4 minutes - 10 minutes
6oz.

6. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
6oz.
It is longer than shoulder length

7. philly comes with How many oz. of meat
As soon as possible - 2 minutes at most
6oz.
Cooked to order - black on outside
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

8. 3 tools for selling
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
Arrowhead and Pierre
Hot - Slightly pink center

9. chicken avocado come with How many oz. of meat
6oz.
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
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

10. filet mignon
6oz.
2 bites
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Warm - Pink Center

11. At minimum - how far can food be stored close to the ground?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
All food must be stored 6 inches above ground level.
2 bites

12. guest should be greeted
Orange juice - cranberry - pineapple - grapefruit - tomato
When a guest is underage - when a guest is visibly intoxicated
Cheddar
As soon as possible - 2 minutes at most

13. top sirloin
$2.09
Warm Center - Red throughout
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Warm - Pink Center

14. what kind of steak do we serve?
9oz.-11oz. lobster - 1 1/2oz. butter
New york strip
4 minutes - 10 minutes
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

15. All steak are __________ cut daily by our chefs and grilled over _____________
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
20 seconds.
Hand - OPEN FLAME
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

16. beverage and bread should be delivered within ___________ appetizers delivered within __________
The choice method is suggesting between two high end items
4 minutes - 10 minutes
60 minutes
45 minutes

17. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
1) prepare yourself 2) prepare your area 3) prepare your information
9 shrimp with one sidekick
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

18. you should do an entree check back within _________
All food must be stored 6 inches above ground level.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 bites
18 to 24 months

19. Medium
Re-fires and Remakes.
60 minutes
Cool center - red interior
Warm - Pink Center

20. 5 main busser duties
Maximum of 3 plates
All food must be stored 6 inches above ground level.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
.50

21. top sirloin
Hot - fully cooked throughout
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
The choice method is suggesting between two high end items

22. 6 entrees included in the high noon feast
9 shrimp with one sidekick
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
9oz.-11oz. lobster - 1 1/2oz. butter
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

23. all of our beef is aged at....
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
A minimum of 21 days
Soda - lemonade - ice or hot tea - coffe and milk
All food must be stored 6 inches above ground level.

24. your hair must be restrained when?
Hand - OPEN FLAME
.50
9oz.-11oz. lobster - 1 1/2oz. butter
It is longer than shoulder length

25. chicken and filet cobb come with How many oz. of meat?
6oz.
Eight
New york strip
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

26. Rare
Red through - very cool center
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Cool center - red interior
Filet mignon

27. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
Hot - fully cooked throughout
New york strip
2 - 6''

28. 3 steps to guest ready preparation
4 minutes
A minimum of 21 days
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
1) prepare yourself 2) prepare your area 3) prepare your information

29. recommended steak for lean firm bold meaty flavor
Penne - 3 cheese Alfredo
Hot - fully cooked throughout
Top sirloin
6oz.

30. All towels should be kept in?
20 seconds.
Maximum of 3 plates
Filet mignon
Quat sanitizer bucket

31. five steps of dinner guest service pace
Filet mignon
9 shrimp with one sidekick
20 seconds.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

32. Medium
Warm - Pink Center
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
Above 140 degrees
F -Feel - L -Look - A -Ask - G -Give back

33. Medium well
Hot - Slightly pink center
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
.50
Cut from end of prime rib - usually fully cooked -

34. non alcoholic beverages
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
The choice method is suggesting between two high end items
Maximum of 3 plates
Above 140 degrees

35. recommended steak for lean - naturally tender
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Filet mignon
Flour - three
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

36. 3 tools for selling
When a guest is underage - when a guest is visibly intoxicated
7oz. - 3oz. of mushrooms
Think drink - dinner menu - outsert
2 - 6oz. chicken breast

37. garnishes for potato soup in order
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
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
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

38. Medium rare
Cool center - red interior
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Cooked to order - black on outside
Warm Center - Red throughout

39. 5 juices we carry
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Orange juice - cranberry - pineapple - grapefruit - tomato
Re-fires and Remakes.
7oz. - 3oz. of mushrooms

40. broken glass is thrown in what color bucket?
Quat sanitizer bucket
4 minutes
Red
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

41. What is the choice method used for up selling
Hot - fully cooked throughout
The choice method is suggesting between two high end items
Jack
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

42. recommended steak for lean firm bold meaty flavor
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Top sirloin
4 minutes

43. 6 entrees included in the high noon feast
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Penne - 3 cheese Alfredo
Cool center - red interior

44. What is the choice method used for up selling
The choice method is suggesting between two high end items
All food must be stored 6 inches above ground level.
6oz.
12-16oz.

45. non alcoholic beverages
Cut from end of prime rib - usually fully cooked -
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
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

46. Well
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
9 shrimp with one sidekick
12-16oz.
Hot - fully cooked throughout

47. soups and salads should be prepared within __________
A way to monitor guest behavior in order to withhold responsible alcohol services.
Hot - Slightly pink center
Re-fires and Remakes.
4 minutes

48. what cheese comes on the bacon burger
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Think drink - dinner menu - outsert
Cheddar
Arrowhead and Pierre

49. describe the filet mignon sandwich
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
One minute - and four minutes
Hot - Slightly pink center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

50. target dinner turn times
Penne - 3 cheese Alfredo
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
60 minutes

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Restaurant General Training

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