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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. All towels should be kept in?
Cheddar
Orange juice - cranberry - pineapple - grapefruit - tomato
Quat sanitizer bucket
Hand - OPEN FLAME

2. end cut
Filet mignon
Cut from end of prime rib - usually fully cooked -
Cool center - red interior
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

3. How is hot tea prepared?
4 minutes
Seasoned - seared - and slow roasted
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
18 to 24 months

4. 6 entrees included in the high noon feast
Above 140 degrees
One minute - and four minutes
Cut from end of prime rib - usually fully cooked -
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

5. guest should be greeted
As soon as possible - 2 minutes at most
F -Feel - L -Look - A -Ask - G -Give back
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

6. broken glass is thrown in what color bucket?
Red
Think drink - dinner menu - outsert
Filet mignon
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)

7. 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
7oz. - 3oz. of mushrooms
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Penne - 3 cheese Alfredo

8. When serving alcohol you must ID any person who...
Below 40 degrees
Penne - 3 cheese Alfredo
Looks under the age of 30
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

9. adding a sidekick cost an extra?
Red
$2.09
A minimum of 21 days
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp

10. How is our signature prime rib prepared?
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Seasoned - seared - and slow roasted
Penne - 3 cheese Alfredo
Filet mignon

11. 3 seafood items for steak/seafood roundups
One minute - and four minutes
Above 140 degrees
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
$2.09

12. 5 juices we carry
F -Feel - L -Look - A -Ask - G -Give back
Above 140 degrees
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

13. recommended steak for lean - naturally tender
One minute - and four minutes
Filet mignon
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

14. what cheese comes on the bacon burger
7oz. - 3oz. of mushrooms
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Below 40 degrees
Cheddar

15. your hair must be restrained when?
18 to 24 months
Hot - fully cooked throughout
It is longer than shoulder length
2 - 6''

16. When is it against the law to serve alcohol?
Eight
Think drink - dinner menu - outsert
HOT FOOD HOT!
When a guest is underage - when a guest is visibly intoxicated

17. Medium well
Arrowhead and Pierre
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Hot - Slightly pink center

18. What is the maximum plates a server is allowed to carry?
Maximum of 3 plates
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Arrowhead and Pierre
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz

19. All towels should be kept in?
Flour - three
Quat sanitizer bucket
As soon as possible - 2 minutes at most
Eight

20. 3 tools for selling
Penne - 3 cheese Alfredo
Think drink - dinner menu - outsert
Red through - very cool center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

21. three cheese garlic bread comes with How many oz. of meat
A way to monitor guest behavior in order to withhold responsible alcohol services.
6oz.
Orange juice - cranberry - pineapple - grapefruit - tomato
12-16oz.

22. 2 sizes of the ribeye
12-16oz.
7oz. - 3oz. of mushrooms
$2.09
2 - 6''

23. 3 steps to guest ready preparation
Top sirloin
1) prepare yourself 2) prepare your area 3) prepare your information
Below 40 degrees
6oz.

24. garnishes for potato soup in order
When a guest is underage - when a guest is visibly intoxicated
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
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)

25. 6 entrees included in the high noon feast
New york strip
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Flour - three

26. All steak are __________ cut daily by our chefs and grilled over _____________
1) prepare yourself 2) prepare your area 3) prepare your information
Hand - OPEN FLAME
F -Feel - L -Look - A -Ask - G -Give back
12-16oz.

27. 3 seafood items for steak/seafood roundups
Warm - Pink Center
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

28. At what temperature should hot food be kept?
Arrowhead and Pierre
Above 140 degrees
2 - 6''
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

29. 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
.50
45 minutes
Soda - lemonade - ice or hot tea - coffe and milk

30. what kind of steak do we serve?
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Hand - OPEN FLAME
Seasoned - seared - and slow roasted
Maximum of 3 plates

31. All steak are __________ cut daily by our chefs and grilled over _____________
Orange juice - cranberry - pineapple - grapefruit - tomato
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
Hand - OPEN FLAME
Seasoned - seared - and slow roasted

32. How is hot tea prepared?
HOT FOOD HOT!
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cheese - (2 tablespoons) - sour cream - (1#1000 scoop) - bacon - (1 tablespoon) - chives - (1/2 teaspoon)
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

33. build s garden salad in order
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
Cool center - red interior
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
New york strip

34. How is our signature prime rib prepared?
6oz.
7oz. - 3oz. of mushrooms
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Seasoned - seared - and slow roasted

35. List three steps in monitoring alcohol service using the 'traffic light system'
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
Jack
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

36. recommended steak for lean - naturally tender
2 - 6''
6oz.
Filet mignon
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

37. five steps of dinner guest service pace
Hand - OPEN FLAME
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment
Ribeye
Above 140 degrees

38. Medium well
2 bites
Soda - lemonade - ice or hot tea - coffe and milk
Hot - Slightly pink center
Warm - Pink Center

39. high noon feast includes the beverages choices of...?
One minute - and four minutes
Soda - lemonade - ice or hot tea - coffe and milk
Red through - very cool center
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

40. recommended steak for flavor/ well marbled
4 minutes
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Ribeye
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

41. What is the traffic light system?
Maximum of 3 plates
When a guest is underage - when a guest is visibly intoxicated
Eight
A way to monitor guest behavior in order to withhold responsible alcohol services.

42. For checking identification - What is the F.L.A.G. system?
Cut from end of prime rib - usually fully cooked -
Penne - 3 cheese Alfredo
A way to monitor guest behavior in order to withhold responsible alcohol services.
F -Feel - L -Look - A -Ask - G -Give back

43. non alcoholic beverages
12-16oz.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Hot - Slightly pink center
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

44. Medium
Penne - 3 cheese Alfredo
Warm - Pink Center
Cool center - red interior
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

45. what kind of steak do we serve?
Looks under the age of 30
4 minutes - 10 minutes
The choice method is suggesting between two high end items
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

46. At what temperature should cold food be kept?
The suggestive nod is nodding your head up and down while suggesting an item
Red through - very cool center
Flour - three
Below 40 degrees

47. for coffee we serve _______ creamers on a ___________ plate.
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Quat sanitizer bucket
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
2 - 6''

48. Well
45 minutes
Hot - fully cooked throughout
6oz.
It is longer than shoulder length

49. For checking identification - What is the F.L.A.G. system?
It is longer than shoulder length
.50
F -Feel - L -Look - A -Ask - G -Give back
Cool center - red interior

50. #1 priority in the restaurant?
Warm Center - Red throughout
Re-fires and Remakes.
Seasoned - seared - and slow roasted
Cooked to order - black on outside