Test your basic knowledge |

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. How is hot tea prepared?
1) prepare yourself 2) prepare your area 3) prepare your information
6oz.
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
Filet mignon

2. high noon feast includes the beverages choices of...?
Soda - lemonade - ice or hot tea - coffe and milk
When a guest is underage - when a guest is visibly intoxicated
Cut from end of prime rib - usually fully cooked -
Top sirloin

3. At what temperature should hot food be kept?
Filet mignon
A minimum of 21 days
Above 140 degrees
When a guest is underage - when a guest is visibly intoxicated

4. when food is dropped server should check back in __________ and ___________after the first check up
One minute - and four minutes
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Cheddar

5. end cut
Below 40 degrees
20 seconds.
Cut from end of prime rib - usually fully cooked -
Filet mignon

6. charred
Cooked to order - black on outside
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Hot - fully cooked throughout
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

7. For checking identification - What is the F.L.A.G. system?
F -Feel - L -Look - A -Ask - G -Give back
6oz.
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
2 bites

8. when food is dropped server should check back in __________ and ___________after the first check up
Red through - very cool center
Hand - OPEN FLAME
All food must be stored 6 inches above ground level.
One minute - and four minutes

9. Ribeye
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
A way to monitor guest behavior in order to withhold responsible alcohol services.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz

10. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
One minute - and four minutes

11. 3 seafood items for steak/seafood roundups
7oz. - 3oz. of mushrooms
$2.09
4 minutes - 10 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

12. two types of mineral waters we sell
1) prepare yourself 2) prepare your area 3) prepare your information
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Arrowhead and Pierre
All food must be stored 6 inches above ground level.

13. 5 juices we carry
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
1) prepare yourself 2) prepare your area 3) prepare your information
Orange juice - cranberry - pineapple - grapefruit - tomato
2 - 6oz. chicken breast

14. two types of mineral waters we sell
The suggestive nod is nodding your head up and down while suggesting an item
1) prepare yourself 2) prepare your area 3) prepare your information
Orange juice - cranberry - pineapple - grapefruit - tomato
Arrowhead and Pierre

15. Black Angus Cattle are matured from what ages?
6oz.
18 to 24 months
$2.09
Looks under the age of 30

16. what kind of past is served with the baked chicken pasta - with what kind of sauce
As soon as possible - 2 minutes at most
Filet mignon
Penne - 3 cheese Alfredo
The choice method is suggesting between two high end items

17. for coffee we serve _______ creamers on a ___________ plate.
2 - 6''
Cool center - red interior
Seasoned - seared - and slow roasted
12-16oz.

18. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
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
$2.09

19. garnishes for potato soup in order
All food must be stored 6 inches above ground level.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Above 140 degrees
6oz.

20. beverage and bread should be delivered within ___________ appetizers delivered within __________
Maximum of 3 plates
4 minutes - 10 minutes
Re-fires and Remakes.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

21. When serving alcohol you must ID any person who...
Looks under the age of 30
The choice method is suggesting between two high end items
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
6oz.

22. you should do an entree check back within _________
2 bites
Think drink - dinner menu - outsert
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
Maximum of 3 plates

23. large lobster tail entree comes in what sizes? and how much melted butter
4 minutes
Cooked to order - black on outside
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
9oz.-11oz. lobster - 1 1/2oz. butter

24. recommended steak for lean firm bold meaty flavor
12-16oz.
Top sirloin
New york strip
F -Feel - L -Look - A -Ask - G -Give back

25. 5 juices we carry
Orange juice - cranberry - pineapple - grapefruit - tomato
9 shrimp with one sidekick
6oz.
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

26. new york strip
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Seasoned - seared - and slow roasted
The suggestive nod is nodding your head up and down while suggesting an item

27. beverage and bread should be delivered within ___________ appetizers delivered within __________
4 minutes - 10 minutes
18 to 24 months
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
12-16oz.

28. broken glass is thrown in what color bucket?
.50
Hand - OPEN FLAME
Red
Ribeye

29. you should do an entree check back within _________
Cooked to order - black on outside
When a guest is underage - when a guest is visibly intoxicated
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
2 bites

30. what cheese come on the chicken avocado
Jack
9oz.-11oz. lobster - 1 1/2oz. butter
Hot - fully cooked throughout
Maximum of 3 plates

31. At minimum - how far can food be stored close to the ground?
A way to monitor guest behavior in order to withhold responsible alcohol services.
Green: good mood - not drinking fast - GO Yellow: drinking fast but not drunk - USE CAUTION Red: angry - clearly intoxicated - STOP
.50
All food must be stored 6 inches above ground level.

32. five steps of dinner guest service pace
2 bites
Seasoned - seared - and slow roasted
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Soda - lemonade - ice or hot tea - coffe and milk

33. Medium well
Hot - Slightly pink center
1) prepare yourself 2) prepare your area 3) prepare your information
Top sirloin
Ribeye

34. Black Angus Cattle are matured from what ages?
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
18 to 24 months
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

35. filet mignon
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
20 seconds.
A minimum of 21 days
Jack

36. When serving alcohol you must ID any person who...
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
Flour - three
4 minutes - 10 minutes
Looks under the age of 30

37. 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
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.

38. describe the filet mignon sandwich
Red through - very cool center
Warm Center - Red throughout
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

39. Rare
Cool center - red interior
Hand - OPEN FLAME
As soon as possible - 2 minutes at most
The suggestive nod is nodding your head up and down while suggesting an item

40. your hair must be restrained when?
New york strip
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
It is longer than shoulder length
2 bites

41. How many shrimp are on the crispy shrimp entree - and How many sides are included
Warm Center - Red throughout
2 bites
9 shrimp with one sidekick
When a guest is underage - when a guest is visibly intoxicated

42. all of our beef is aged at....
A minimum of 21 days
Warm Center - Red throughout
HOT FOOD HOT!
6oz.

43. end cut
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
60 minutes
Red through - very cool center
Cut from end of prime rib - usually fully cooked -

44. what kind of steak do we serve?
Re-fires and Remakes.
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Maximum of 3 plates
HOT FOOD HOT!

45. How is hot tea prepared?
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Think drink - dinner menu - outsert
Flour - three
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

46. All towels should be kept in?
Arrowhead and Pierre
When a guest is underage - when a guest is visibly intoxicated
Quat sanitizer bucket
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

47. chicken avocado come with How many oz. of meat
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Above 140 degrees
6oz.
It is longer than shoulder length

48. Medium well
The choice method is suggesting between two high end items
Hot - Slightly pink center
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
7oz. - 3oz. of mushrooms

49. steak quesadilla comes with a _________ tortilla - _________green onions
Penne - 3 cheese Alfredo
Jack
Flour - three
4 minutes

50. how much extra to add hot fudge to an ice cream dessert?
.50
Soda - lemonade - ice or hot tea - coffe and milk
2 - 6oz. chicken breast
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

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Restaurant General Training

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