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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.
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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. target dinner turn times
60 minutes
Flour - three
New york strip
2 - 6oz. chicken breast

2. All steak are __________ cut daily by our chefs and grilled over _____________
Hand - OPEN FLAME
6oz.
.50
New york strip

3. Ribeye
$2.09
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Ribeye

4. fire grilled prawns comes with How many shrimp?
Hot - Slightly pink center
Warm Center - Red throughout
Eight
When a guest is underage - when a guest is visibly intoxicated

5. Medium well
Red through - very cool center
Hot - Slightly pink center
6oz.
HOT FOOD HOT!

6. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
2 bites
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

7. How long should you wash your hands for?
Cut from end of prime rib - usually fully cooked -
Jack
20 seconds.
18 to 24 months

8. sampler plater includes...
It is longer than shoulder length
6oz.
2 bites
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

9. Blood Rare
Soda - lemonade - ice or hot tea - coffe and milk
Ribeye
Red through - very cool center
Warm - Pink Center

10. how much extra to add hot fudge to an ice cream dessert?
.50
F -Feel - L -Look - A -Ask - G -Give back
$2.09
60 minutes

11. chicken and filet cobb come with How many oz. of meat?
When a guest is underage - when a guest is visibly intoxicated
New york strip
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
6oz.

12. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Penne - 3 cheese Alfredo
.50
7oz. - 3oz. of mushrooms

13. fire grilled prawns comes with How many shrimp?
Eight
Orange juice - cranberry - pineapple - grapefruit - tomato
.50
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

14. How is our signature prime rib prepared?
Red through - very cool center
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Seasoned - seared - and slow roasted
4 minutes

15. describe the filet mignon sandwich
20 seconds.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
45 minutes

16. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
Ribeye

17. what cheese comes on the bacon burger
Orange juice - cranberry - pineapple - grapefruit - tomato
Soda - lemonade - ice or hot tea - coffe and milk
Cheddar
Hot - fully cooked throughout

18. 2 sizes of the ribeye
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Flour - three
Cool center - red interior
12-16oz.

19. What is the choice method used for up selling
A way to monitor guest behavior in order to withhold responsible alcohol services.
The choice method is suggesting between two high end items
Warm Center - Red throughout
Filet mignon

20. chicken and filet cobb come with How many oz. of meat?
One minute - and four minutes
Seasoned - seared - and slow roasted
Ribeye
6oz.

21. 3 steps to guest ready preparation
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
1) prepare yourself 2) prepare your area 3) prepare your information
One minute - and four minutes

22. How long should you wash your hands for?
6oz.
20 seconds.
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
Orange juice - cranberry - pineapple - grapefruit - tomato

23. recommended steak for lean - naturally tender
Filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
When a guest is underage - when a guest is visibly intoxicated
Hand - OPEN FLAME

24. how much extra to add hot fudge to an ice cream dessert?
6oz.
6oz.
Red through - very cool center
.50

25. What is the suggestive nod method for up selling
20 seconds.
The suggestive nod is nodding your head up and down while suggesting an item
Red
Hot - fully cooked throughout

26. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
18 to 24 months
.50
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

27. target dinner turn times
When a guest is underage - when a guest is visibly intoxicated
Think drink - dinner menu - outsert
60 minutes
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

28. recommended steak for lean firm bold meaty flavor
One minute - and four minutes
Cool center - red interior
One minute - and four minutes
Top sirloin

29. At minimum - how far can food be stored close to the ground?
When a guest is underage - when a guest is visibly intoxicated
All food must be stored 6 inches above ground level.
2 bites
A minimum of 21 days

30. Black Angus Cattle are matured from what ages?
One minute - and four minutes
9 shrimp with one sidekick
HOT FOOD HOT!
18 to 24 months

31. How is hot tea prepared?
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
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
Seasoned - seared - and slow roasted
60 minutes

32. charred
F -Feel - L -Look - A -Ask - G -Give back
Warm - Pink Center
Hot - Slightly pink center
Cooked to order - black on outside

33. What is the expeditors #1 priority?
HOT FOOD HOT!
Arrowhead and Pierre
Ribeye
4 minutes - 10 minutes

34. build s garden salad in order
Filet mignon
45 minutes
Penne - 3 cheese Alfredo
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

35. When is it against the law to serve alcohol?
60 minutes
Think drink - dinner menu - outsert
Penne - 3 cheese Alfredo
When a guest is underage - when a guest is visibly intoxicated

36. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
6oz.
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

37. Medium well
Hot - Slightly pink center
Hot - fully cooked throughout
Think drink - dinner menu - outsert
Red through - very cool center

38. broken glass is thrown in what color bucket?
Filet mignon
Red
2 bites
Hand - OPEN FLAME

39. When is it against the law to serve alcohol?
When a guest is underage - when a guest is visibly intoxicated
Think drink - dinner menu - outsert
Seasoned - seared - and slow roasted
Warm Center - Red throughout

40. filet mignon
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
Penne - 3 cheese Alfredo
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Hot - Slightly pink center

41. For checking identification - What is the F.L.A.G. system?
12-16oz.
Below 40 degrees
.50
F -Feel - L -Look - A -Ask - G -Give back

42. Medium rare
A way to monitor guest behavior in order to withhold responsible alcohol services.
Jack
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Warm Center - Red throughout

43. what kind of past is served with the baked chicken pasta - with what kind of sauce
Cut from end of prime rib - usually fully cooked -
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Penne - 3 cheese Alfredo
$2.09

44. Ribeye
Think drink - dinner menu - outsert
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
4 minutes - 10 minutes
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

45. end cut
Below 40 degrees
Hot - Slightly pink center
Cut from end of prime rib - usually fully cooked -
9 shrimp with one sidekick

46. 2 sizes of the ribeye
9 shrimp with one sidekick
12-16oz.
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Jack

47. Well
Hot - fully cooked throughout
6oz.
Red
.50

48. chicken avocado come with How many oz. of meat
6oz.
Cut from end of prime rib - usually fully cooked -
As soon as possible - 2 minutes at most
12-16oz.

49. when food is dropped server should check back in __________ and ___________after the first check up
Re-fires and Remakes.
45 minutes
60 minutes
One minute - and four minutes

50. chicken avocado come 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
2 - 6''
When a guest is underage - when a guest is visibly intoxicated
6oz.

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Restaurant General Training

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