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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. chicken and filet cobb come with How many oz. of meat?
6oz.
Jack
20 seconds.
A minimum of 21 days

2. what kind of past is served with the baked chicken pasta - with what kind of sauce
Red through - very cool center
Penne - 3 cheese Alfredo
2 - 6''
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

3. guest should be greeted
As soon as possible - 2 minutes at most
60 minutes
A minimum of 21 days
Hand - OPEN FLAME

4. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
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
1) prepare yourself 2) prepare your area 3) prepare your information
Cheddar

5. describe the filet mignon sandwich
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
Above 140 degrees
Ribeye

6. At what temperature should hot food be kept?
2 - 6''
Above 140 degrees
Hot - fully cooked throughout
2 - 6oz. chicken breast

7. recommended steak for hearty and robust
New york strip
Red through - very cool center
Warm Center - Red throughout
Re-fires and Remakes.

8. What is the expeditors #1 priority?
4 minutes
Cool center - red interior
HOT FOOD HOT!
Penne - 3 cheese Alfredo

9. large lobster tail entree comes in what sizes? and how much melted butter
9oz.-11oz. lobster - 1 1/2oz. butter
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
4 minutes - 10 minutes
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

10. top sirloin
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Flour - three
Soda - lemonade - ice or hot tea - coffe and milk

11. List three steps in monitoring alcohol service using the 'traffic light system'
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Top sirloin
Cooked to order - black on outside
F -Feel - L -Look - A -Ask - G -Give back

12. Rare
2 bites
Filet mignon
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cool center - red interior

13. List three steps in monitoring alcohol service using the 'traffic light system'
$2.09
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Seasoned - seared - and slow roasted
Cut from end of prime rib - usually fully cooked -

14. What is the choice method used for up selling
The choice method is suggesting between two high end items
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
Cut from end of prime rib - usually fully cooked -

15. how much extra to add hot fudge to an ice cream dessert?
.50
6oz.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
6oz.

16. What is the suggestive nod method for up selling
The suggestive nod is nodding your head up and down while suggesting an item
60 minutes
18 to 24 months
Soda - lemonade - ice or hot tea - coffe and milk

17. how much extra to add hot fudge to an ice cream dessert?
Red
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Warm - Pink Center
.50

18. Well
Think drink - dinner menu - outsert
F -Feel - L -Look - A -Ask - G -Give back
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hot - fully cooked throughout

19. 3 seafood items for steak/seafood roundups
The suggestive nod is nodding your head up and down while suggesting an item
The suggestive nod is nodding your head up and down while suggesting an item
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
12-16oz.

20. 3 steps to guest ready preparation
Above 140 degrees
1) prepare yourself 2) prepare your area 3) prepare your information
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Filet mignon

21. For checking identification - What is the F.L.A.G. system?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cooked to order - black on outside
Red
F -Feel - L -Look - A -Ask - G -Give back

22. At what temperature should cold food be kept?
Ribeye
2 - 6''
Below 40 degrees
Flour - three

23. At minimum - how far can food be stored close to the ground?
The suggestive nod is nodding your head up and down while suggesting an item
All food must be stored 6 inches above ground level.
Orange juice - cranberry - pineapple - grapefruit - tomato
Arrowhead and Pierre

24. What is the expeditors #1 priority?
Top sirloin
HOT FOOD HOT!
Below 40 degrees
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

25. filet mignon
Below 40 degrees
Red through - very cool center
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

26. top sirloin
Looks under the age of 30
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
A minimum of 21 days

27. Blood Rare
Red through - very cool center
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Flour - three
7oz. - 3oz. of mushrooms

28. your hair must be restrained when?
It is longer than shoulder length
When a guest is underage - when a guest is visibly intoxicated
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
All food must be stored 6 inches above ground level.

29. two types of mineral waters we sell
Arrowhead and Pierre
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
The choice method is suggesting between two high end items
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP

30. broken glass is thrown in what color bucket?
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Think drink - dinner menu - outsert
Red
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

31. How many shrimp are on the crispy shrimp entree - and How many sides are included
$2.09
.50
The choice method is suggesting between two high end items
9 shrimp with one sidekick

32. When serving alcohol you must ID any person who...
7oz. - 3oz. of mushrooms
Soda - lemonade - ice or hot tea - coffe and milk
45 minutes
Looks under the age of 30

33. 5 main busser duties
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Above 140 degrees
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
20 seconds.

34. for coffee we serve _______ creamers on a ___________ plate.
Seasoned - seared - and slow roasted
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
2 - 6''
When a guest is underage - when a guest is visibly intoxicated

35. what kind of steak do we serve?
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
Re-fires and Remakes.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

36. adding a sidekick cost an extra?
Hot - Slightly pink center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
$2.09
Ribeye

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

38. Ribeye
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
18 to 24 months

39. recommended steak for lean - naturally tender
Hand - OPEN FLAME
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
18 to 24 months
Filet mignon

40. soups and salads should be prepared within __________
Hot - fully cooked throughout
2 - 6oz. chicken breast
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
4 minutes

41. three cheese garlic bread comes with How many oz. of meat
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
All food must be stored 6 inches above ground level.
6oz.
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

42. Blood Rare
Red through - very cool center
Eight
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
One minute - and four minutes

43. chicken avocado come with How many oz. of meat
Re-fires and Remakes.
2 - 6oz. chicken breast
6oz.
2 - 6oz. chicken breast

44. At what temperature should cold food be kept?
Warm - Pink Center
Maximum of 3 plates
Below 40 degrees
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

45. 5 juices we carry
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Orange juice - cranberry - pineapple - grapefruit - tomato
2 - 6''
Seasoned - seared - and slow roasted

46. 6 entrees included in the high noon feast
Ribeye
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Hot - Slightly pink center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

47. new york strip
Maximum of 3 plates
Top sirloin
Seasoned - seared - and slow roasted
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

48. build s garden salad in order
Penne - 3 cheese Alfredo
7oz. - 3oz. of mushrooms
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

49. What is the traffic light system?
A way to monitor guest behavior in order to withhold responsible alcohol services.
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
All food must be stored 6 inches above ground level.
Penne - 3 cheese Alfredo

50. what cheese come on the chicken avocado
F -Feel - L -Look - A -Ask - G -Give back
HOT FOOD HOT!
Jack
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float

Can you answer 50 questions in 15 minutes?

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Restaurant General Training

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